Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Article Types

Countries / Regions

remove_circle_outline
remove_circle_outline
remove_circle_outline
remove_circle_outline

Search Results (464)

Search Parameters:
Keywords = gelling effect

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
24 pages, 4143 KiB  
Article
Time-Delayed Cold Gelation of Low-Ester Pectin and Gluten with CaCO3 to Facilitate Manufacture of Raw-Fermented Vegan Sausage Analogs
by Maurice Koenig, Kai Ahlborn, Kurt Herrmann, Myriam Loeffler and Jochen Weiss
Appl. Sci. 2025, 15(15), 8510; https://doi.org/10.3390/app15158510 (registering DOI) - 31 Jul 2025
Abstract
To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor [...] Read more.
To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca2+ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article
(This article belongs to the Special Issue Processing and Application of Functional Food Ingredients)
Show Figures

Figure 1

17 pages, 1884 KiB  
Article
Modification of Spanish Mackerel (Scomberomorus niphonius) Surimi Gels by Three Anionic Polysaccharides
by Zhu-Jun Zhang, Fan-Yu Kong, Lin-Da Zhang, Miao-Miao Luo, Yin-Yin Lv, Ce Wang, Bin Lai, Li-Chao Zhang, Jia-Nan Yan and Hai-Tao Wu
Foods 2025, 14(15), 2671; https://doi.org/10.3390/foods14152671 - 29 Jul 2025
Viewed by 176
Abstract
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 [...] Read more.
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 article belongs to the Special Issue Applications of Hydrocolloids for Food Product Development)
Show Figures

Figure 1

19 pages, 787 KiB  
Article
Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin–Glutenin Complex and Gelling Properties
by Daiva Zadeike, Renata Zvirdauskiene and Loreta Basinskiene
Molecules 2025, 30(14), 3036; https://doi.org/10.3390/molecules30143036 - 19 Jul 2025
Viewed by 350
Abstract
The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and [...] Read more.
The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and to investigate the effects of enzymatic hydrolysis and ultrasound (US) treatment on wheat flour gluten yield, gliadin–glutenin complex structure, and gelation properties. The gelation properties of wheat gluten (GL)/pea protein (PP) treated with US and transglutaminase (TG) were studied. The results demonstrated that the ratio of low- to high-molecular-weight components in gliadins and glutenins significantly influenced the quality of commercial gluten products. A 90 min treatment of wheat flour with 24 TGU/100 g increased the yield of high-quality gluten by 32% while reducing the gliadin content by up to 6-fold. Additionally, a 30 min US treatment of 18–20% pure gluten suspensions yielded a sufficiently strong gel. The addition of PP isolate (80% protein) improved the texture of gluten gels, with the best results observed at a GL:PP ratio of 1:2. The application of TG increased the hardness, consistency, and viscosity of GL-PP gels by an average of 5.7 times while reducing stickiness. The combined TG and US treatments, along with the addition of PP, notably increased the levels of lysine, isoleucine, and tryptophan, thereby enhancing both the nutritional quality and amino acid balance of the final product. Full article
Show Figures

Figure 1

15 pages, 2695 KiB  
Article
Gelling Characteristics and Mechanisms of Heat-Triggered Soy Protein Isolated Gels Incorporating Curdlan with Different Helical Conformations
by Pei-Wen Long, Shi-Yong Liu, Yi-Xin Lin, Lin-Feng Mo, Yu Wu, Long-Qing Li, Le-Yi Pan, Ming-Yu Jin and Jing-Kun Yan
Foods 2025, 14(14), 2484; https://doi.org/10.3390/foods14142484 - 16 Jul 2025
Viewed by 211
Abstract
This study investigated the effects of curdlan (CUR) with different helical conformations on the gelling behavior and mechanisms of heat-induced soy protein isolate (SPI) gels. The results demonstrated that CUR significantly improved the functional properties of SPI gels, including water-holding capacity (0.31–5.06% increase), [...] Read more.
This study investigated the effects of curdlan (CUR) with different helical conformations on the gelling behavior and mechanisms of heat-induced soy protein isolate (SPI) gels. The results demonstrated that CUR significantly improved the functional properties of SPI gels, including water-holding capacity (0.31–5.06% increase), gel strength (7.01–240.51% enhancement), textural properties, viscoelasticity, and thermal stability. The incorporation of CUR facilitated the unfolding and cross-linking of SPI molecules, leading to enhanced network formation. Notably, SPI composite gels containing CUR with an ordered triple-helix bundled structure exhibited superior gelling performance compared to other helical conformations, characterized by a more compact and uniform microstructure. This improvement was attributed to stronger hydrogen bonding interactions between the triple-helix CUR and SPI molecules. Furthermore, the entanglement of triple-helix CUR with SPI promoted the formation of a denser and more homogeneous interpenetrating polymer network. These findings indicate that triple-helix CUR is highly effective in optimizing the gelling characteristics of heat-induced SPI gels. This study provides new insights into the structure–function relationship of CUR in SPI-based gel systems, offering potential strategies for designing high-performance protein–polysaccharide composite gels. The findings establish a theoretical foundation for applications in the food industry. Full article
(This article belongs to the Special Issue Natural Polysaccharides: Structure and Health Functions)
Show Figures

Figure 1

13 pages, 3222 KiB  
Article
Effect of Flaxseed Gum on the Gelling and Structural Properties of Fish Gelatin
by Ting-Ting Wu, Ya-Ting Kuang, Chun-Yan Peng, Xin-Wu Hu, Ping Yuan, Xiao-Mei Sha and Zi-Zi Hu
Fishes 2025, 10(7), 346; https://doi.org/10.3390/fishes10070346 - 14 Jul 2025
Viewed by 199
Abstract
Fish gelatin (FG) has garnered significant attention as an alternative to mammalian gelatin, primarily attributed to its distinct advantages. These include the absence of epidemic transmission risks and the lack of religious restrictions, making it a more universally acceptable and safer option. However, [...] Read more.
Fish gelatin (FG) has garnered significant attention as an alternative to mammalian gelatin, primarily attributed to its distinct advantages. These include the absence of epidemic transmission risks and the lack of religious restrictions, making it a more universally acceptable and safer option. However, its application is limited due to shortcomings such as insufficient gel properties (such as rheological properties, gel strength, etc.). In this study, flaxseed gum (FFG) of 0–1.2% w/v was used to modify FG. The rheological properties, structural characteristics, and chemical bond changes of FG before and after modification were systematically analyzed using instruments such as a rheometer, infrared spectrometer, and Zeta potential analyzer. The results revealed that an appropriate amount of FFG could increase the gel strength of FG, but excessive FFG (>0.4%) reduced its gel strength. Moreover, FFG could increase the gelation transition temperature and apparent viscosity of the composite gel. FTIR confirmed that FFG and FG were bound through hydrogen bonding, β-sheet structure formation, and multi-electrolyte complexation. The ESEM showed that FFG promoted the formation of a denser network structure of FG. This study laid a theoretical foundation for the application and development of FG in the field of high-gel foods. Full article
(This article belongs to the Special Issue Fish Processing and Preservation Technologies)
Show Figures

Graphical abstract

20 pages, 2935 KiB  
Article
Multilayer Double Emulsion Encapsulation of Limosilactobacillus reuteri Using Pectin-Protein Systems
by Kattya Rodríguez, Diego Catalán, Tatiana Beldarraín-Iznaga, Juan Esteban Reyes-Parra, Keyla Tortoló Cabañas, Marbelis Valdés Veliz and Ricardo Villalobos-Carvajal
Foods 2025, 14(14), 2455; https://doi.org/10.3390/foods14142455 - 12 Jul 2025
Viewed by 381
Abstract
The development of bakeable foods supplemented with probiotics requires novel strategies to preserve the functionality of probiotic cells during thermal and gastrointestinal stress conditions. The objective of the present study was to evaluate the protective effect of multilayer double emulsions (W1/O/W [...] Read more.
The development of bakeable foods supplemented with probiotics requires novel strategies to preserve the functionality of probiotic cells during thermal and gastrointestinal stress conditions. The objective of the present study was to evaluate the protective effect of multilayer double emulsions (W1/O/W2) stabilized with pectin-protein complexes on the viability of Limosilactobacillus reuteri (Lr) under thermal treatment (95 °C, 30 min), storage (4 °C, 28 d), and simulated gastrointestinal conditions. Emulsions were prepared with whey protein isolate (WPI) or sodium caseinate (Cas) as outer aqueous phase emulsifiers, followed by pectin coating and ionic gelation with calcium. All emulsions were stable and exhibited high encapsulation efficiency (>92%) with initial viable counts of 9 log CFU/mL. Double emulsions coated with ionically gelled pectin showed the highest protection against heat stress and gastrointestinal conditions due to the formation of a denser layer with lower permeability, regardless of the type of protein used as an emulsifier. At the end of storage, Lr viability exceeded 7 log CFU/mL in cross-linked pectin-coated microcapsules. These microcapsules maintained >6 log CFU/mL after thermal treatment, while viability remained >6.5 log CFU/mL during digestion and >5.0 log CFU/mL after consecutive heat treatment and simulated digestion. According to these results, the combination of double emulsion, multilayer formation and ionic crosslinking emerges as a promising microencapsulation technique. This approach offers enhanced protection for probiotics against extreme thermal and digestive conditions compared to previous studies that only use double emulsions. These findings support the potential application of this encapsulation method for the formulation of functional bakeable products. Full article
Show Figures

Graphical abstract

22 pages, 1280 KiB  
Article
Development and Optimization of a Quercetin-Loaded Chitosan Lactate Nanoparticle Hydrogel with Antioxidant and Antibacterial Properties for Topical Skin Applications
by Raghda Yazidi, Majdi Hammami, Hamza Ghadhoumi, Ameni Ben Abdennebi, Sawssen Selmi, Kamel Zayani, Karima Horchani-Naifer, Iness Bettaieb Rebey and Moufida Saidani Tounsi
Cosmetics 2025, 12(4), 141; https://doi.org/10.3390/cosmetics12040141 - 3 Jul 2025
Viewed by 829
Abstract
Nanotechnology has revolutionized dermocosmetic innovation by improving the stability, bioavailability, and efficacy of active ingredients. In this study, we developed and optimized a novel xanthan gum-based hydrogel containing quercetin-loaded chitosan lactate nanoparticles for antioxidant and antimicrobial skincare applications. Chitosan was converted to its [...] Read more.
Nanotechnology has revolutionized dermocosmetic innovation by improving the stability, bioavailability, and efficacy of active ingredients. In this study, we developed and optimized a novel xanthan gum-based hydrogel containing quercetin-loaded chitosan lactate nanoparticles for antioxidant and antimicrobial skincare applications. Chitosan was converted to its lactate form to enhance water solubility and enable nanoparticle formation at physiological pH via ionic gelation with citric acid. The formulation was optimized using Box–Behnken response surface methodology to achieve minimal particle size and maximal zeta potential. The final gel was structured with xanthan gum as the gelling polymer, into which the optimized nanoparticles were incorporated to create a stable and bioactive hydrogel system. Encapsulation efficiency was measured separately to assess the effectiveness of drug loading. The optimized nanoparticles exhibited a mean diameter of 422.02 nm, a zeta potential of +29.49 mV, and a high quercetin encapsulation efficiency (76.9%), corresponding to the proportion of quercetin retained in the nanoparticle matrix relative to the total amount initially used in the formulation. Antioxidant assays (TAC, DPPH, and reducing power) confirmed superior radical-scavenging activity of the nanoformulation compared to the base hydrogel. Antibacterial tests showed strong inhibition against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus, with MIC values comparable to streptomycin. Accelerated stability studies demonstrated excellent physicochemical and microbiological stability over 60 days. This natural, bioactive, and eco-friendly formulation represents a promising platform for next-generation cosmeceuticals targeting oxidative stress and skin-related pathogens. Full article
(This article belongs to the Special Issue Feature Papers in Cosmetics in 2025)
Show Figures

Figure 1

20 pages, 2474 KiB  
Article
The Effects of Tea Polyphenols on the Emulsifying and Gelling Properties of Minced Lamb After Repeated Freeze–Thaw Cycles
by Xueyan Yun, Ganqi Yang, Limin Li, Ying Wu, Xujin Yang and Aiwu Gao
Foods 2025, 14(13), 2259; https://doi.org/10.3390/foods14132259 - 26 Jun 2025
Viewed by 423
Abstract
Minced lamb remains one of the most produced meat products in the meat industry, across both the food service and retail sectors. Tea polyphenols (TPs), renowned for their diverse biological activities, are increasingly being employed as natural food additives in research and development. [...] Read more.
Minced lamb remains one of the most produced meat products in the meat industry, across both the food service and retail sectors. Tea polyphenols (TPs), renowned for their diverse biological activities, are increasingly being employed as natural food additives in research and development. Tea polyphenols at concentrations of 0.00% (CG), 0.01% (TP1), 0.10% (TP2), and 0.30% (TP3) were added to lamb which had undergone a series of freeze–thaw cycles. The presence of tea polyphenols led to a significant decrease in the number of disulfide bonds, resulting in a slower oxidation rate. In addition, the surface hydrophobicity and juice loss of the minced lamb supplemented with tea polyphenols were 91.23 ± 0.22 and 20.00 ± 0.46, respectively, representing a reduction of 1.5% and 7.59% compared to the group without the addition of tea polyphenols. However, the addition of high-dose tea polyphenols also led to a reduction in emulsification stability, alterations in protein conformation, and changes in water migration. Furthermore, the incorporation of a minimal quantity of tea polyphenols (0.01%) resulted in enhanced emulsification stability, water retention, textural properties, and microstructures in minced lamb. This suggests that tea polyphenols have the potential to improve the quality of minced lamb following freezing and thawing processes. Full article
(This article belongs to the Section Meat)
Show Figures

Figure 1

15 pages, 1927 KiB  
Article
Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory Properties
by F. N. U. Akshit, Ting Mao, Shwetha Poojary, Venkata Chelikani and Maneesha S. Mohan
Foods 2025, 14(13), 2252; https://doi.org/10.3390/foods14132252 - 25 Jun 2025
Viewed by 470
Abstract
This study aimed to assess the viability of a new gelling agent, formed by a combination of disodium 5-guanylate and lactic acid, as a potential substitute for conventional hydrocolloids in yogurt production. Six different yogurt samples containing novel gel (combination of lactic acid [...] Read more.
This study aimed to assess the viability of a new gelling agent, formed by a combination of disodium 5-guanylate and lactic acid, as a potential substitute for conventional hydrocolloids in yogurt production. Six different yogurt samples containing novel gel (combination of lactic acid and disodium 5-guanylate), disodium 5-guanylate, gelatin, agar-agar, lactic acid, and a control yogurt without any hydrocolloid or other additives, were studied. As expected, all the yogurt samples exhibited shear-thinning behavior. The novel gel yogurt, when compared to the control yogurt, displayed similar viscosity at a low shear rate of 4.5 s−1 (mimicking the shearing during manual scooping with a spoon) and lower viscosity at a shear rate of 60.8 s−1 (mimicking the agitation in the mouth). Notably, the novel gel yogurt demonstrated a lower flow behavior index (0.13 vs. 0.40 on day 1), reduced syneresis (23.37% vs. 33.75%), and had a higher consistency coefficient (9.2 vs. 7.25 on day 1) compared to the control yogurt. The novel gel yogurt exhibited superior rupture strength compared to yogurt with other hydrocolloids, such as gelatin and agar-agar, and similar brittleness to yogurt with gelatin. Microstructural analysis revealed an aggregated and compact protein network in the novel gel yogurt, analogous to the yogurt with gelatin. Sensory evaluations indicated no significant differences between the control and the novel gel yogurt. Therefore, the novel gelling agent studied can serve as a cost-effective alternative in yogurt production, compared to conventional hydrocolloids that are in short supply, in high demand, and expensive in the market. Full article
Show Figures

Graphical abstract

17 pages, 2568 KiB  
Article
Effect of TGase Crosslinking on the Structure, Emulsification, and Gelling Properties of Soy Isolate Proteins
by Ziqi Peng, Kunlun Liu and Ning Liao
Foods 2025, 14(12), 2130; https://doi.org/10.3390/foods14122130 - 18 Jun 2025
Viewed by 408
Abstract
Soy isolate protein (SPI), as a high-quality plant protein source, is often processed into various soy products. In this study, the physicochemical properties of SPI treated with transglutaminase (TGase) were investigated in correlation with emulsification characteristics and rheological behavior. The polyacrylamide gel electrophoresis [...] Read more.
Soy isolate protein (SPI), as a high-quality plant protein source, is often processed into various soy products. In this study, the physicochemical properties of SPI treated with transglutaminase (TGase) were investigated in correlation with emulsification characteristics and rheological behavior. The polyacrylamide gel electrophoresis with sodium dodecyl sulfate (SDS-PAGE) and Fourier-transform infrared spectroscopy (FTIR) and endogenous fluorescence spectrum analysis results showed that TGase was able to promote the covalent binding of lysine and glutamine residues in SPI. The moderate pre-crosslinking treatment of TGase (5–7.5 U/g TGase pre-crosslinked for 2 h or 5 U/g TGase pre-crosslinked for 2–3 h) improved the emulsification and gel properties to varying degrees: the nanoparticle and emulsification performance increased by 24.35% and the storage modulus of the gel increased by 288%. Furthermore, the surface charge of SPI increased due to the crosslinking impact of TGase, indicating a considerable rise in the surface electrostatic potential. Simultaneously, the protein surface exhibited a substantial increase in hydrophobicity, while the level of free sulfhydryl groups reduced. These changes indicate that TGase enzymatic crosslinking could significantly improve the structural stability of nanoparticles by enhancing the generation efficiency of covalent bonds between protein molecules. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Show Figures

Graphical abstract

14 pages, 4310 KiB  
Article
Effect of Different Gelling Agents on the Properties of Wine Jellies Prepared from Aromatic Grape Varieties
by Radek Sotolář, Petr Bača, Vladimír Mašán, Petr Vanýsek, Patrik Burg, Tomáš Binar and Oldřiška Sotolářová
Processes 2025, 13(6), 1893; https://doi.org/10.3390/pr13061893 - 15 Jun 2025
Viewed by 433
Abstract
Wine jelly is regarded as a delicacy in many countries and is commonly utilized in grande cuisine. Recently, its popularity has increased among consumers due to its dietary properties and the presence of health-promoting compounds such as antioxidants. Its natural origin and the [...] Read more.
Wine jelly is regarded as a delicacy in many countries and is commonly utilized in grande cuisine. Recently, its popularity has increased among consumers due to its dietary properties and the presence of health-promoting compounds such as antioxidants. Its natural origin and the ability to reflect local traditions and consumer preferences further enhance its appeal. This study aimed to compare the compositional and sensory characteristics of wine jellies prepared using three different gelling agents and four aromatic grape varieties, with the goal of preserving varietal aroma in the final products. White wines from Pálava and Moravian Muscat and red wines from Agni and Rosa were used. The selected gelling agents were agar, vegan gelatin, and traditional gelatin. Basic analytical parameters were assessed in both the wines and the resulting jellies. Sensory evaluation was conducted by trained panelists, assessing consistency, appearance (clarity), taste, and bouquet. Confectionery-grade jelly from red wines demonstrated the best consistency, while gelatin jellies from white wines showed superior clarity. Due to a preference for sweeter flavors, jellies from red wines were favored across all variants. The strongest varietal bouquet was observed in Moravian Muscat samples, irrespective of the gelling agent used. The optimal choice of gelling agent depends on the target quality attributes. Gelatin is preferred for firmness and clarity, while vegan gelatin is ideal for preserving aroma and achieving a balanced sensory profile. Full article
Show Figures

Figure 1

20 pages, 2727 KiB  
Article
Mechanochemical Effects of High-Intensity Ultrasound on Dual Starch Modification of Mango Cotyledons
by Ramiro Torres-Gallo, Ricardo Andrade-Pizarro, Diego F. Tirado, Andrés Chávez-Salazar and Francisco J. Castellanos-Galeano
AgriEngineering 2025, 7(6), 190; https://doi.org/10.3390/agriengineering7060190 - 13 Jun 2025
Viewed by 514
Abstract
The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. [...] Read more.
The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. In addition, the structural, thermal, morphological, and functional properties were evaluated. After optimization with single US (41 min and 91% sonication intensity), sonication induced starch granule fragmentation, altering amorphous and partially crystalline regions, which increased amylose content (34%), reduced particle size (Dx50 = 12 μm), and modified granule surface morphology. The dual modification (the subsequent OSA reaction lasted 4.6 h under the same conditions) reached a degree of substitution of 0.02 and 81% efficiency, imparting amphiphilic properties to the starch. OSA groups were mainly incorporated into amorphous and surface regions, which decreased crystallinity, gelatinization temperature, and enthalpy. The synergistic effect of the modification with US and OSA in the dual modification significantly improved the solubility and swelling power of starch, resulting in better dispersion, functionality in aqueous systems, and chemical reactivity. These findings highlight the potential of dual modification to transform mango cotyledon starch into a versatile ingredient in the food industry as a thickener, a stabilizer in soups and sauces, an emulsifier, a carrier of bioactive and edible films; in the cosmetic industry as a gelling and absorbent agent; and in the pharmaceutical industry for the controlled release of drugs. Furthermore, valorizing mango cotyledons supports circular economy principles, promoting sustainable and value-added food product development. Full article
(This article belongs to the Special Issue Latest Research on Post-Harvest Technology to Reduce Food Loss)
Show Figures

Figure 1

23 pages, 6844 KiB  
Article
A Hydrolyzed Soybean Protein Enhances Oxidative Stress Resistance in C. elegans and Modulates Gut–Immune Axis in BALB/c Mice
by Jun Liu, Yansheng Zhao, Fei Leng, Xiang Xiao, Weibo Jiang and Shuntang Guo
Antioxidants 2025, 14(6), 689; https://doi.org/10.3390/antiox14060689 - 5 Jun 2025
Viewed by 688
Abstract
Soy protein isolate (SPI) is a high-purity protein from defatted soybeans, providing emulsifying and gelling functions for plant-based foods and supplements. Hydrolysis can facilitate the production of bioactive small-molecule proteins or peptides with potential functional applications. In this study, 20% hydrolyzed soy protein [...] Read more.
Soy protein isolate (SPI) is a high-purity protein from defatted soybeans, providing emulsifying and gelling functions for plant-based foods and supplements. Hydrolysis can facilitate the production of bioactive small-molecule proteins or peptides with potential functional applications. In this study, 20% hydrolyzed soy protein (20% HSP) was prepared from SPI, and the effects of 20% HSP and SPI on alleviating oxidative stress in Caenorhabditis elegans (C. elegans) and regulating immune–gut microbiota in cyclophosphamide (CTX)-induced immunocompromised BALB/c mice were investigated. In C. elegans, both SPI and 20% HSP (300 μg/mL) enhanced locomotive activities, including body bending and head thrashing, and improved oxidative stress resistance under high glucose conditions. This improvement was mediated by increased antioxidant enzyme activities (SOD, CAT, and GSH-Px), while malondialdehyde (MDA) content was reduced by 60.15% and 82.28%, respectively. Both of them can also significantly extend the lifespan of normal C. elegans and paraquat-induced oxidative stress models by inhibiting lipofuscin accumulation. This effect was mediated through upregulation of daf-16 and suppression of daf-2 and akt-1 expression. In immunocompromised mice, 20% HSP alleviated CTX-induced immune dysfunction by increasing peripheral white blood cells and lymphocytes, attenuating thymic atrophy, and reducing hepatic oxidative stress via MDA inhibition. Gut microbiota analysis revealed that 20% HSP restored microbial balance by suppressing Escherichia-Shigella and enriching beneficial genera, like Psychrobacter. These findings highlight 20% HSP and SPI’s conserved anti-aging mechanisms via daf-16 activation in C. elegans and immune–gut modulation in mice, positioning them as plant-derived nutraceuticals targeting oxidative stress and immune dysregulation. Full article
(This article belongs to the Special Issue The Interaction Between Gut Microbiota and Host Oxidative Stress)
Show Figures

Figure 1

18 pages, 2225 KiB  
Article
Promoting Effects of Different Organic Acids on the Formation of Transglutaminase-Induced Cross-Linked Soybean Protein Isolate Hydrogels
by Xiangquan Zeng, Linlin Peng, Sirong Liu, Haoluan Wang, He Li, Yu Xi and Jian Li
Foods 2025, 14(11), 1965; https://doi.org/10.3390/foods14111965 - 31 May 2025
Viewed by 516
Abstract
Microbial transglutaminase (mTG) is most frequently utilized in order to increase the gelling properties of soybean protein isolate (SPI), but there are still some limitations of mTG-based hydrogel fabrication technology. Therefore, we aimed to develop a dual modification technique based on enzyme plus [...] Read more.
Microbial transglutaminase (mTG) is most frequently utilized in order to increase the gelling properties of soybean protein isolate (SPI), but there are still some limitations of mTG-based hydrogel fabrication technology. Therefore, we aimed to develop a dual modification technique based on enzyme plus organic acid treatment to fabricate SPI hydrogels with high gel strength and stability. Our results showed that mTG plus glucose-δ-lactone (GDL), lactobionic acid (LBA) or maltobionic acid (MBA) treatment could significantly improve the gel strength, textural properties, and water-holding capacity of SPI hydrogels. Also, the addition of these organic acids remarkably reduced the surface hydrophobicity (H0) and intrinsic fluorescence as well as increased the storage modulus (G′), loss modulus (G″) values, average particle size, and the absolute value of zeta potential of samples. GDL, LBA, or MBA greatly increased the β-sheet level and decreased the α-helix level in hydrogels, as well as dissociated 11S subunits of SPI into 7S subunits. Notably, covalent interactions, hydrogen bonding, and hydrophobic interactions of three organic acids with SPI, as well as the effects of organic acids on the interactions among the intramolecular and intermolecular forces of SPI molecules, contributed to their promoting effects on the formation of hydrogels. The LF-NMR and SEM analyses confirmed the effects of GDL, LBA, and MBA on converting the free water into immobilized and bound water as well as forming a dense stacked aggregate structure. Therefore, GDL, LBA, and MBA are promising agents to be combined with mTG in the fabrication of SPI hydrogels with high gel strength and stability. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Show Figures

Figure 1

13 pages, 1809 KiB  
Article
Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel
by Fen Zhou, Fengchao Wu, Xiaoqing Ren, Jiaxin Guo and Xichang Wang
Foods 2025, 14(11), 1949; https://doi.org/10.3390/foods14111949 - 30 May 2025
Viewed by 454
Abstract
To investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM) (skin, tail, and head meat (HM)). [...] Read more.
To investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM) (skin, tail, and head meat (HM)). It was observed that these exogenous additions could effectively improve the surimi gel’s whiteness, gel strength and umami amino acid content. When these were added, the relaxation times of bound water in FM, MM and HM groups were shorter in the 10% exogenous addition treatment, and the surimi particle size (D10, D50, D90, d4, 3, d2, 3) was smaller. This implies a correlation between the WSTS and the moisture preservation capacity of recombinant surimi gels, whereby WSTS facilitates the cross-linking of protein molecules, leading to the formation of a densely interconnected network architecture. This research can provide theoretical guidance for the processing of surimi gel combined fish flavor substances and freshwater surimi, thereby improving the flavor characteristics of freshwater surimi gel. Full article
(This article belongs to the Section Foods of Marine Origin)
Show Figures

Figure 1

Back to TopTop