Search Results (331)

The aim of this study was to evaluate the effect of matrix type and dose of polyphenolic core from rose petals on the physicochemical and functional properties of microcapsules. Microcapsules were obtained by ionotropic gelation using four carrier systems: sodium alginate (SA), sodium alginate with added starch (SA + S), protein isolate (SA + P), and vegetable gum (SA + G). Polyphenolic compounds isolated from rose petals (E) were used as the core at six concentrations (0.25, 0.5, 1.0, 1.5, 2.0, and 2.5%). Differences between microcapsules were assessed based on physicochemical properties, polyphenol and anthocyanin content, antioxidant activity, swelling index, and biocompatibility. The results showed that both the extract dose and the matrix system significantly affected the analyzed parameters. The highest encapsulation efficiency was demonstrated for the lowest dose (0.25%), regardless of the matrix used. Total polyphenol and anthocyanin content significantly increased for all microcapsule versions with increasing extract dose, with the highest concentrations obtained for the SA + G system. These results strongly correlated with antioxidant activity and biocompatibility with human colonocyte membranes. In turn, the swelling index decreased with extract dose, showing the highest values in small intestinal fluid and the lowest in gastric fluid. These findings may have significant implications for the design of functional carriers for use in food and dietary supplement production. Full article

Hemp seed protein hydrolysate (HSPH), despite its high digestibility and solubility, exhibits severely impaired gelation properties due to extensive hydrolysis, thereby limiting its food applications. This study analyzed the effect of homogeneously incorporating commercial hemp seed protein concentrate (HSPC) into HSPH on physicochemical and structural properties of the resultant composite gels. As the HSPC concentration increased from 100 to 150 mg/mL, the composite gels exhibited a significant enhancement in hardness (p < 0.05), increasing from 1.63 to 5.74 N, along with an improvement in water-holding capacity (WHC) from 45.52 to 55.46 g/g. Concurrently, the storage modulus (G′) and gelation temperature increased, with the latter rising from 65 to 78 °C. SDS-PAGE analysis suggested that the enhanced composite gel properties were attributed to its high-molecular-weight protein fractions (10–15 kDa and 40–50 kDa) of HSPC, which functioned as the primary structural components of the gel network. In addition, the formation of denser yet irregular microstructures was observed by scanning electron microscopy (SEM) analysis when HSPC incorporation increased from 0 to 200 mg/mL. Fourier-transform infrared (FTIR) further suggested that these improvements were due to increases in β-turn and random coil contents by approximately 9.60 and 7.73%, respectively. These findings provided insights into the utilization of HSPH and HSPC in plant-based foods and contributed to food security and sustainable agriculture. Full article

A sustainable alginate-based composite adsorbent was developed by valorizing soy whey wastewater for the efficient removal of copper (II) ions from aqueous solutions. Soy whey wastewater/sodium alginate/cellulose (SWWSAC) beads were fabricated via a controlled slow-release calcium ion cross-linking strategy. This strategy resulted in homogeneous gelation, effective encapsulation of wastewater-derived organics and the formation of a hierarchical mesoporous structure. Compared with pure sodium alginate (SA) and sodium alginate–cellulose (SAC) beads, the SWWSAC beads exhibited a significantly higher specific surface area (3.95 m²/g) and pore volume (0.021 cm³/g), thus having markedly enhanced copper (II) ion adsorption performance. Batch adsorption experiments demonstrate that the adsorption process was strongly dependent on solution pH, adsorbent dosage, contact time and initial metal concentration. Kinetic analysis indicates that the adsorption process followed a pseudo-second-order model, while equilibrium data were well described by the Langmuir isotherm, corresponding to monolayer chemisorption. Based on this isotherm, SWWSAC beads had a theoretical maximum adsorption capacity of 168.3 mg/g (25 °C), 190.8 mg/g (35 °C), and 204.4 mg/g (45 °C). Thermodynamic results reveal that the adsorption was spontaneous and endothermic. FTIR and XPS analyses confirm that copper (II) ion removal was governed by synergistic complexation involving carboxyl, hydroxyl, carbonyl, and protein-derived nitrogen-containing functional groups. Moreover, the SWWSAC beads had a copper (II) ion removal efficiency of (92.4 ± 0.4)% and retained 73.3% of their initial adsorption capacity after six regeneration cycles in actual electroplating wastewater treatment. In this process, the beads exhibited good anti-interference performance against coexisting cations and good structural stability. Therefore, this work demonstrates an effective and low-cost strategy for copper (II) ion removal while providing a value-added route for the sustainable utilization of soy whey wastewater. Full article

The development of stable and efficient essential oil delivery systems remains a persistent challenge in active food packaging applications. This research aimed to develop a multi-functional soy protein isolate (SPI)-based composite gel film integrating a tea tree oil micro emulsion (TME) via a microemulsion-in-gel approach, featuring sustained antioxidant release. The TME was first optimized using pseudo-ternary phase diagrams and exhibited excellent physicochemical stability. It maintained a droplet size ranging from 10 to 13 nm, with a polydispersity index (PDI) less than 0.2 under diverse stress situations (such as dilution, heat treatment, pH change, centrifugation, and 30-day storage). Afterward, TME-SPI composite gel films containing 1 to 3% TME were fabricated through solution casting and subsequent gelation of the protein matrix. The incorporation of TME markedly improved the properties of the gel film network. It raised the opacity by around 2.5 times, boosted the elongation at break to 144% (which is three times that of the control), and distinctively enhanced both water solubility and the water vapor barrier. Importantly, the 2% TME-SPI gel film exhibited sustained antioxidant activity from within the gel matrix, retaining more than 50% of its original 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity after 72 h, significantly outperforming films containing free TTO. The microemulsion-in-gel approach was shown to be effective in creating SPI-based gel films that possess combined light-barrier characteristics, adjustable moisture resistance, improved flexibility, and extended antioxidant release. This offers a promising framework for the next generation of active food packaging. Furthermore, the composite gel films exhibited concentration-dependent antibacterial activity against Staphylococcus aureus, with the 3% TME-SPI film achieving an 82% inhibition rate, thus experimentally validating its active packaging potential. Full article

Rice protein has limited gelation properties, restricting its food applications. This study added four polyphenols—catechin (C), epicatechin (EC), tannic acid (TA), and proanthocyanidins (PC)—to rice protein to investigate their effects on gel rheology, in vitro digestibility, and microstructure. Multi-spectroscopy and molecular docking were used to explore interaction mechanisms. During the temperature sweep (95 °C), PC- and TA-composite gels (GRP-PC, GRP-TA) showed storage moduli slightly higher than the pure rice protein gel (GRP), while GRP-C and GRP-EC (C- and EC-composite gels) were similar to GRP. In frequency sweep (25 °C), GRP had the highest modulus, followed by GRP-PC > GRP-TA > GRP-EC > GRP-C. Polyphenols reduced total digestibility (from 77.4% to 67.6–75.2%). All polyphenol-complexed gels showed markedly improved ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activities. C and EC induced loosely crosslinked microstructures, whereas TA and PC formed sheet-like aggregates. Fluorescence quenching was predominantly static, with quenching rates TA > PC > EC > C. Binding constants followed the same order. Thermodynamic parameters (ΔH > 0, ΔS > 0, ΔG < 0) indicated hydrophobic interactions as the driving force. Molecular docking revealed that PC formed the most hydrogen bonds (8) with rice glutelin, followed by TA (4), C (5), and EC (3). These findings provide data support for designing rice protein-based functional foods. Full article

This study investigated the effects of curdlan (CUR) on the structural stability and thermal processing properties of Pleurotus eryngii mycelium–soy protein isolate–cassava starch gels used as bio-ink scaffolds for 4D-printed meat analogs. Bio-inks containing different CUR concentrations (0–5%, w/w) were prepared, and their rheological properties, 3D printability, microstructure, and water distribution were systematically evaluated. The fermented meat analogs were then subjected to steaming and baking to assess cooking loss, dimensional shrinkage, and textural properties. The results showed that CUR significantly increased the yield stress and structural recovery of the bio-inks while maintaining high height retention (>87%), thereby providing a favorable scaffold for mycelial growth and subsequent product formation. During thermal processing, CUR effectively mitigated structural collapse, which may be attributed to its heat-induced thermally irreversible gelation and the formation of an internal supporting network that resisted matrix contraction and dehydration. In particular, the addition of 5% CUR reduced cooking loss from 12.83% to 7.35% during steaming and from 42.52% to 38.59% during baking, while reducing shrinkage to 9.29% and 18.00%, respectively. In addition, hardness, springiness, and chewiness were significantly improved after cooking. Overall, CUR functioned not only as a rheological modifier for extrusion printing but also as a heat-activated internal supporting network during cooking, owing to its thermally irreversible gelation. Full article

The effects of Na⁺ and pea protein isolate (PPI) concentrations on the gelation behavior of Abelia macrotera pectin (AMP) were systematically investigated using texture analysis, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). AMP formed stable gels in the presence of Na⁺ without requiring Ca²⁺, and gel properties strongly depended on Na⁺ concentration and a transition from dense to loose microstructures with increasing Na⁺ concentrations. Optimal gel performance was achieved at Na⁺ concentrations of 0.15–0.20 mol/L. The AMP–PPI composite gel exhibited the optimal performance at an AMP:PPI ratio of 0.3:7.5 and Na⁺ concentrations of 0.10–0.15 mol/L, showing enhanced textural properties, water-holding capacity, and network compactness. FTIR results revealed that Na⁺ induced non-covalent electrostatic and ion–dipole interactions without forming new covalent bonds. These findings provide a theoretical basis for developing sodium-regulated, calcium-free pectin–protein gels. Full article

To improve the functional performance and digestibility of casein-rich ingredients, this study investigated the effects of trisodium citrate (TC) chelation and spray drying on the functional properties and in vitro digestibility of micellar casein isolate (MCI). TC chelation improved the foaming, emulsifying, gelling, and digestive properties of casein to different extents. Compared with MCI, trisodium citrate-chelated casein (TCC) exhibited significantly enhanced foaming capacity; specifically, the foaming capacities of TCC-40 and TCC-60 increased to 58.0% and 60.0%, respectively. TC reduced particle size, leading to increased foam volume, whereas foam stability decreased at higher chelation levels. In terms of emulsifying properties, TCC-10 exhibited optimal performance, with most emulsion droplet diameters distributed within 1–5 μm. TC chelation induced a significant negative shift in zeta potential (p < 0.05), suggesting improved emulsion stability. Gelation behavior was linked with concentration, showing TCC-40 induced the shortest gelation time (3.98 min) and the highest storage modulus. TC significantly enhanced casein digestibility in both adult and elderly in vitro digestion models, with digestion efficiency in the elderly model approaching that of the adult model. Confocal laser scanning microscopy (CLSM) pictures indicated that calcium chelation reduced gastric floc compactness, facilitating enzymatic access and improving protein hydrolysis efficiency. The study reveals the advantage of calcium chelation on the functional properties and digestibility of casein-based powder. Full article

During thermal processing of the beech mushroom, water-soluble bitterness-related compounds migrate into the cooking liquor. Spermidine (SPD), one of the representative hydrophilic polyamines, has potential nutritional value, but its direct exposure may also contribute to bitterness. To improve its utilization while limiting the direct exposure of SPD, SPD recovered from beech mushroom cooking liquor was used as the core material to prepare soy protein isolate–dextran (SPI–Dex)/sodium alginate (SA) external gelation water-in-oil-in-water (W/O/W) emulsion and freeze-dried microcapsules. The study evaluated SPD recovery, emulsion stability, and the structural and encapsulation properties of the resulting microcapsules. The initial SPD concentration in the cooking liquor was 69.17 mg/L and increased to 520.10 mg/L after membrane filtration, low-temperature concentration, and food-grade enrichment, with an overall recovery of 72.16%. The emulsions showed a typical W/O/W multiple structure, with encapsulation efficiency (EE) and retention efficiency (RE) of 92.90–99.76% and 92.47–96.87%, respectively. SA improved emulsion structure, interfacial charge, and physical stability. After freeze-drying, the microcapsules showed a porous network structure, low water activity (0.2139–0.2279), and low moisture content (2.14–2.88%), with EE of 56.44–98.13% and RE of 70.21–89.12%. These results show that the SPI–Dex/SA system can effectively encapsulate and stabilize beech mushroom-derived SPD, and may provide a feasible strategy for limiting its direct exposure in food systems while improving the utilization of thermal processing by-products. Full article

Culture medium formulation influences mushroom yield and composition, but its effect on the properties of edible fungal protein remains unclear. To explore the functional and nutritional properties of proteins from Grifola frondosa (GF) fruiting bodies, the study examined the structural, interfacial, gelling, and digestive properties of GF proteins grown in four culture media. The four GF proteins obtained were labeled GFP1–GFP4, respectively. The β-turn content and intrinsic fluorescence in GFP1 increased by 41.48% and 36.45% (p < 0.05), respectively, compared to GFP4. GFP4 exhibited higher surface pressure at the air–water interface and lower interfacial force at the oil–water interface. In comparison with GFP4, the other GFPs showed a higher rate of interfacial film formation and greater film elasticity and strength. GFP2 had a minimum gelling concentration of 80 mg/mL, which is a 33.33% reduction from GFP4. The storage modulus (G′) of GFP1 was 58 times higher than that of GFP4 (10 Pa), indicating a significant increase in gel elasticity (p < 0.05). Additionally, compared to GFP4, GFP1 showed a 16.59% increase in total amino acid and a 6.82% increase in free amino group release (p < 0.05), although its digestibility decreased by 5.06% (p < 0.05). These results suggest that the formulation of the culture medium alters the structures and interfacial properties of GFPs, thereby impacting their functionalities and applications in food colloid-based products. Full article

Durian (Durio zibethinus Murray) seeds, an underutilized by-product of durian processing, were upcycled into functional flours to elucidate how varietal origin and processing govern structure–function relationships. Durian seed flours from local Bang Nara (L) and Monthong (M) varieties were prepared using three methods: native durian seed flour (NDSF; control), boiled durian seed flour (BDSF), and hydrated durian seed flour (HDSF), and benchmarked against commercial mung bean flour (MBF) and almond flour (ALF). Proximate composition, total phenolic content (TPC) and DPPH^•- scavenging activity, structural characteristics (Fourier transform infrared, FTIR; X-ray diffraction, XRD), thermal behavior, and microstructure were assessed alongside functional properties including water/oil absorption, emulsion performance, and gelation. M flours contained higher protein (8.46–10.73%), dietary fiber (6.26–9.37%), ash (3.59–4.38%), TPC (53.17–87.40 mg gallic acid equivalent/g), and DPPH^•- scavenging activity (92.39–94.54%) than L flours, whereas L flours had higher carbohydrate content (78.87–82.54%) than M flours (68.32–72.21%). Crude fat remained below 1% across all samples. FTIR and XRD profiles were comparable to MBF, confirming starch-based similarities, but distinct differences in color, bulk density, crystallinity, gelatinization behavior, and granule morphology reflected processing-driven structural modification. Functionally, NDSF exhibited the highest water absorption capacity (4.28 g/g); all durian seed flours showed low oil absorption (0.58–0.88 g/g) and gelation at 10–12%. Most samples demonstrated good emulsion activity and stability, except HDSF. Overall, NDSF and BDSF provided the best balance of yield, hydration capacity, and structural stability, demonstrating that both variety and processing determine the performance of upcycled durian seed flours. These findings support the valorization of durian seeds as sustainable, value-added functional ingredients aligned with circular economy and zero-waste food processing. Full article

Electrostatic protein–polysaccharide hydrogels are attractive materials formed without thermal denaturation or chemical crosslinkers and at low biopolymer contents. Their broader application in foods, however, has been limited by slow gelation, with network development often requiring many hours (~18 h). In this study, millimeter-scale hydrogel beads were fabricated from amaranth proteins and xanthan gum by extrusion into glucono-δ-lactone (GDL) solutions (1–5 mg/mL) using hardening times of 10 or 30 min. Beads were successfully formed under all conditions (3.07–3.95 mm diameter), and their physicochemical properties, intermolecular interactions, microstructure, and gel strength were evaluated. Electrostatic attraction remained the dominant force driving gelation. Furthermore, 10 min hardening favored interpolymeric electrostatic interactions, whereas longer exposure reduced them and promoted hydrogen bonding and hydrophobic interactions. These molecular rearrangements were accompanied by a decreased size, lower water retention capacity (WRC), and higher mechanical strength. The mildest treatment (1 mg/mL GDL, 10 min) was post-loaded with a coffee pulp phenolic extract and showed reduced gel strength and electrostatic interactions, suggesting competition for binding sites within the macromolecular network. The extrusion of amaranth protein–xanthan gum mixtures into a GDL bath markedly shortens electrostatic gelation time, supporting this approach as a potential alternative to ionic gelation for the production of millimeter-scale hydrogel beads for food applications. Full article

Background/Objectives: Curcumin (CUR) is a potent anticancer agent whose clinical application is hindered by its extremely poor aqueous solubility. This study reports the development of enzyme-responsive whey protein isolate (WPI) nanoparticles for CUR targeted delivery. Methods: To overcome the initial solubility barrier, CUR was first formulated as a solid dispersion with WPI using freeze-drying. This process resulted in a significant enhancement in aqueous solubility (up to 1478-fold), with CUR existing in molecular dispersion or in an amorphous state within the protein matrix as confirmed by Differential Scanning Calorimetry (DSC) and Fourier-transform infrared (FT-IR) spectroscopy. The solubilized CUR-WPI solid dispersion was subsequently used to generate nanoparticles via a thermal gelation method, avoiding the use of organic solvents or toxic chemical crosslinkers. Results: The resulting nanoparticles exhibited a high drug loading efficiency of 85%. In vitro release studies demonstrated minimal CUR release in physiological buffer (pH 7.4) over 24 h, whereas exposure to trypsin, a nonspecific serine protease used as an in vitro model for tumor-associated proteolytic activity, triggered rapid nanoparticle degradation and released 95% of CUR within 3 h. Conclusions: These findings suggest that WPI-based nanoparticles developed from solid dispersions offer a promising, biocompatible platform for the solubility enhancement and protease-triggered delivery of hydrophobic anticancer drugs. Full article

Soy protein concentrate (SPC) undergoes continuous thermal and structural changes during passage through a cooling die, yet these changes are often interpreted using viscosity-based descriptions that do not explicitly account for structural development rate (SDR). This study developed a rheology-guided framework to analyze SPC behavior in a three-stage cooling die by integrating isothermal and non-isothermal rheological characterization with computational fluid dynamics (CFD). SPC samples containing 76, 78, and 80% moisture were evaluated using strain sweep, frequency sweep, viscosity, time sweep, and temperature sweep tests. Lower moisture promoted stronger structure development, higher viscosity, and faster gelation. For the 76% moisture sample, peak SDR increased from 6.66 Pa/s at 50 °C to 22.46 Pa/s at 100 °C, while the time to peak decreased from 937 to 360 s. During non-isothermal cooling, the major structure development occurred in the 80–50 °C interval, where ΔG′ reached 4902.54 Pa at 76% moisture. CFD analysis showed that the gelation-kinetics-based model predicted both pressure and extrudate temperature more accurately than the viscosity-based model. Pressure RMSE ranged from 8.57 to 14.43 kPa for the kinetic model, compared with 11.31 to 22.39 kPa for the viscosity model. These results demonstrate that the three-stage cooling die should be interpreted as a coupled thermal, flow, and structure-development domain. Full article

The rapid expansion of edible insect production has focused primarily on rearing, processing efficiency, safety, and nutritional composition, while the slaughter of insects has received comparatively little scientific and ethical scrutiny. This narrative review examines insect slaughter as a critical control point linking bioethics, physiology, and ingredient quality. The review synthesizes evidence from neurobiology, food science, and processing studies to evaluate how commonly used slaughter methods interact with biological aspects of insects. Existing literature shows that slaughter techniques influence protein stability and hydrolysis, lipid oxidation, antioxidant retention, techno-functional properties such as emulsification and gelation, as well as sensory attributes and consumer acceptance. Available evidence suggests that methods designed to rapidly suppress metabolic activity may be associated with improved preservation of certain nutritional and functional parameters, although findings remain species- and context-dependent. The review further highlights major knowledge gaps, including the lack of species- and life-stage-specific welfare indicators and standardized assessment protocols. Overall, the findings support the need to reconceptualize insect slaughter as a strategic upstream decision rather than a neutral processing step. Integrating ethical considerations with nutritional, functional, and regulatory perspectives is essential for establishing science-based standards and ensuring the responsible development of edible insect-based food and feed systems. Full article