Search Results (237)

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization. Full article

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

The intelligently thermosensitive 2-methacryloyloxyethyl phosphorylcholine (MPC) groups-conjugated methylcellulose (MC) hydrogel, abbreviated as MPC-g-MC, exhibits good potential for prevention of postoperative adhesions. However, its thermosensitive gelation mechanism and why the MPC-g-MC hydrogel shows a lower gelation temperature than that of MC hydrogel are still unclear. Molecular dynamics (MD) simulation was thus used to investigate these mechanisms in this work. After a fully atomistic MPC-g-MC molecular model was constructed, MD simulations during the thermal simulation process and at constant temperatures were performed using GROMACS 2022.3 software. The results indicated that the hydrophobic interactions between the MPC-g-MC molecular chains increased, the interactions between the MPC-g-MC molecular chains and H₂O molecules decreased with the rise in temperature, and the hydrogen bonding structures were changed during the thermal simulation process. As a result, the MPC-g-MC molecular chains began to aggregate at about 33 °C (close to the gelation temperature of 33 °C determined by the rheological measurement), bringing about the formation of the MPC-g-MC hydrogel in the macroscopic state. The mechanism of MPC-g-MC hydrogel formation showed that its lower gelation temperature than that of the MC hydrogel is attributed to the increase in the interactions (including hydrophobic interactions, hydrogen bonding interactions, Van der Waals and Coulomb forces) induced by the side MPC groups of MPC-g-MC molecules. The thermosensitive gelation mechanism revealed in this study provides an important reference for the development of novel thermosensitive MC-derived hydrogels with gelation temperatures close to human body temperature. Full article

The increasing frequency of Sargassum spp. blooms represents a global environmental challenge, impacting coastal ecosystems and requiring sustainable management strategies. This study evaluates the potential of Sargassum spp. extract as an encapsulating material for biological pest control, contributing to marine waste valorization. Pelagic Sargassum spp. collected from the Havana coast was processed to obtain an alginate-rich extract, which was used to encapsulate Beauveria bassiana conidia via ionic gelation. FTIR confirmed characteristic carboxylate absorption bands, indicating structural similarities with commercial alginate, while TGA demonstrated comparable thermal behavior. Beads exhibited consistent dimensions (0.5–3 mm) with irregular post-drying shapes. Encapsulation efficiency yielded a conidial concentration of 1.43 × 10⁸ conidia per mL, ensuring retention within the matrix. Long-term viability was confirmed as conidia remained viable and able to grow after six months, potentially benefiting from extract-derived compounds. These findings highlight the potential of repurposing Sargassum spp. for sustainable agricultural applications, advancing environmentally friendly pest management while addressing the ecological burden of excessive Sargassum accumulation. Full article

FmocFF is a highly versatile gelator whose π–π-stacking fluorenyl group and hydrogen-bonded peptide backbone permit gelation in a wide spectrum of solvents, providing a rich scaffold for crystal engineering. This study explores the synergistic effects of FmocFF organogels and solvent selection on controlling the polymorphic outcomes of nilutamide, a nonsteroidal antiandrogen drug with complex polymorphism. By systematically varying process parameters such as solvent type and concentration, we demonstrate remarkable control over crystal nucleation and growth pathways. Most significantly, we report the first ambient-temperature isolation of pure nilutamide Form II through acetonitrile-based FmocFF organogel, highlighting the unique interplay between solvent properties and gel fiber networks. Thermal analysis reveals that the organogel not only selectively templates Form II but also affects its thermal pathway. We also present compelling evidence for a new polymorph exhibiting second-harmonic generation (SHG) activity. This would represent the first non-centrosymmetric nilutamide form discovered, suggesting the gel matrix induces symmetry breaking during crystallization. We also characterize a previously unreported nilutamide–chloroform solvate through multiple analytical techniques including PXRD, DSC, FTIR, SXRD, and SHG microscopy. Our findings demonstrate that solvent-specific molecular recognition within gel matrices enables access to entirely new regions of polymorphic space, establishing gel-mediated crystallization as a broadly applicable platform technology for pharmaceutical solid form discovery under mild conditions. Full article

Despite their high porosity and wide applicability, silica xerogels face mechanical strength limitations for high-performance applications. This study presents an ambient-pressure sol-gel strategy utilizing calcium-glycerol synergy to produce robust xerogels with enhanced properties. Physicochemical analyses reveal that controlled Ca²⁺ incorporation (optimal at 6 wt.%) accelerates gelation kinetics while establishing a hybrid network through ionic complexation and hydrogen bonding. The resulting xerogels achieve exceptional compressive strength (30.8 MPa) while maintaining uniform mesoporosity (50–90 nm pore size). Remarkably, the as-prepared silica xerogels demonstrate outstanding thermal insulation, maintaining a 220 °C temperature differential in 300 °C environments. These results prove that the ambient-pressure sol-gel strategy utilizing calcium-glycerol synergy can enhance the mechanical performance and thermal insulation performance of silica xerogels with the dual actions of Ca²⁺-induced network reinforcement via silanol coordination and glycerol-mediated stress relief during ambient drying. Overall, this work can offer a scalable, energy-efficient approach to produce high-performance silica xerogels with huge potential in building envelopes and aerospace systems. Full article

Meat is a vital source of high-quality proteins, amino acids, vitamins, and minerals essential for human health. Growing demand for healthier lifestyles and technological advancements has heightened the focus on meat products, whose quality depends on meat protein properties, such as texture, water holding capacity (WHC), and structural integrity. Non-thermal processing technologies are gaining attention for enhancing the gelation properties of meat protein gels (MPGs) by optimizing solubilization, denaturation, and aggregation while preserving nutritional and sensory qualities and avoiding the drawbacks of thermal treatments. This review focuses on advanced non-thermal processing techniques, including high-pressure processing (HPP), pulsed electric fields (PEFs), ultrasound, and cold plasma, and their impact on MPGs. It also examines vibrational spectroscopy methods, such as Fourier Transform Infrared (FTIR) and Raman spectroscopy, for non-invasive analysis of MPGs. The integration of these approaches with hyperspectral imaging and machine learning is also explored as a tool to improve quality control and assessment. Full article

In the field of enhanced oil recovery (EOR), particularly for water control in high-temperature reservoirs, there is a critical need for effective in-depth water shutoff and conformance control technologies. Polymer-based in situ-cross-linked gels are extensively employed for enhanced oil recovery (EOR), yet their short gelation time under high-temperature reservoir conditions (e.g., >120 °C) limits effective in-depth water shutoff and conformance control. To address this, we developed a hydrogel system via the in situ cross-linking of polyacrylamide (PAM) with phenolic resin (PR), reinforced by silica sol (SS) nanoparticles. We employed a variety of research methods, including bottle tests, viscosity and rheology measurements, scanning electron microscopy (SEM) scanning, density functional theory (DFT) calculations, differential scanning calorimetry (DSC) measurements, quartz crystal microbalance with dissipation (QCM-D) measurement, contact angle (CA) measurement, injectivity and temporary plugging performance evaluations, etc. The composite gel exhibits an exceptional gelation period of 72 h at 130 °C, surpassing conventional systems by more than 4.5 times in terms of duration. The gelation rate remains almost unchanged with the introduction of SS, due to the highly pre-dispersed silica nanoparticles that provide exceptional colloidal stability and the system’s pH changing slightly throughout the gelation process. DFT and SEM results reveal that synergistic interactions between organic (PAM-PR networks) and inorganic (SS) components create a stacked hybrid network, enhancing both mechanical strength and thermal stability. A core flooding experiment demonstrates that the gel system achieves 92.4% plugging efficiency. The tailored nanocomposite allows for the precise management of gelation kinetics and microstructure formation, effectively addressing water control and enhancing the plugging effect in high-temperature reservoirs. These findings advance the mechanistic understanding of organic–inorganic hybrid gel systems and provide a framework for developing next-generation EOR technologies under extreme reservoir conditions. Full article

Alkali-soluble polysaccharides from Poria cocos (APCP) are typically discarded due to poor water solubility and limited bioavailability, despite their β-(1→3)-glucan backbone suggesting potential for functional applications. This study aimed to explore the structural characteristics, gelation behavior, and the capacity of APCP to reduce silver ions. Structural analysis confirmed that APCP is a homogenous β-(1→3)-D-glucan with a molecular weight of 314.2 kDa and a PDI of 1.32. A pH-mediated strategy enabled the formation of stable single-component APCP hydrogel (APCPH) with tunable mechanical strength, high swelling capacity (>590%), and thermal stability. The APCPH further acted as both a reducing and stabilizing matrix for in situ AgNP formation. Notably, the Ag-APCP hydrogel exhibited distinct antibacterial activity, with inhibition zones reaching 5.31 mm against Staphylococcus pseudintermedius. These findings demonstrate the feasibility of transforming underutilized APCP into multifunctional hydrogel platforms for green nanomaterial synthesis and biomedical applications. Future studies will focus on optimizing AgNP synthesis parameters and evaluating long-term stability and biocompatibility for translational use in antimicrobial therapies. Full article

Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation, rheological properties, and nanostructural organization of rice starch (RS) gels. Rice starch suspensions were blended with 5–20% (dry basis) of either whole okara or DF, thermally gelatinized, and analyzed using dynamic rheology, synchrotron-based Wide-Angle X-ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) spectroscopy. DF markedly reduced the gelation temperature and enhanced storage modulus (G′), indicating earlier and stronger gel network formation. WAXS analysis showed that DF more effectively disrupted long-range molecular ordering, as evidenced by suppressed crystallinity development and disrupted molecular ordering within the A-type lattice. FTIR spectra revealed intensified O–H stretching and new ester carbonyl bands, with progressively higher short-range molecular order (R_1047/1022) in DF-modified gels. While whole okara provided moderate retrogradation resistance and contributed to network cohesiveness via its matrix of fiber, protein, and lipid, DF exhibited superior retrogradation inhibition and gel stiffness due to its purity and stronger fiber–starch interactions. These results highlight the functional divergence of okara-derived ingredients and support their targeted use in formulating stable, fiber-enriched, starch-based foods. Full article

Hot-pressing densification is an effective method to enhance the mechanical properties of wood; however, excessively high pressing temperatures can cause thermal degradation of wood components, compromising these improvements. In this study, aminated lignin (AL), with improved water solubility and reactive amino groups facilitating crosslinking, was utilized as a bio-based amine curing agent for the water-soluble, low-molecular-weight epoxy compound polyethylene glycol diglycidyl ether (PEGDGE). The PEGDGE-AL modifier was applied for wood impregnation, followed by hot-pressing densification at a relatively low temperature of 120 °C, to enhance the mechanical properties of wood. The chemical composition of AL was analyzed using Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance spectroscopy (NMR), and X-ray photoelectron spectroscopy (XPS). The gelation and curing behavior of the PEGDGE-AL modifier demonstrated its ability to readily form a network structure at both room temperature and elevated temperatures. The impact strength of densified wood (DW) modified with 12 wt% PEGDGE and 8 wt% AL, denoted as 12PEGDGE+8AL-DW, exhibited an impact strength of 15.2 kJ/m², representing a 72% increase compared to untreated wood (UW). The modulus of rupture (MOR) and modulus of elasticity (MOE) reached 241.1 MPa and 14.6 GPa, respectively, corresponding to 60% and 75% improvements over UW. Furthermore, the 24 h water uptake and thickness swelling of 12PEGDGE+8AL-DW were 45.2% and 24.7%, which were 11% and 43% lower than those of water-impregnated and hot-pressed densified wood (W-DW), respectively. This study provides a low-temperature route for wood densification while contributing to the valorization of lignin in high-performance material applications. Full article

Probiotics offer numerous health benefits; however, preserving their viability during processing and storage remains a major challenge. This study investigates the electrospinning of gelatin/dextran (GE/DEX) water-in-water (W/W) emulsions for Lactobacillus plantarum encapsulation. By varying dextran concentrations, the ways in which phase behavior, viscosity, and conductivity influence fiber formation and morphology were analyzed. Scanning and transmission electron microscopy confirmed core–shell nanofibers, while FT-IR revealed electrostatic interactions rather than chemical reactions between GE and DEX. Encapsulated probiotics exhibited enhanced viability under thermal stress (65 and 72 °C), storage (25 and 4 °C), and simulated gastrointestinal conditions, maintaining high viability (>8 log CFU/g) compared with free cells. Notably, gelatin-rich shell phases provided stronger protection, likely due to gelation properties restricting bacterial mobility. These findings demonstrate that electrospinning of W/W emulsions is an effective strategy to improve probiotic stability, offering potential applications in functional foods. Full article

This study investigated the effects of transglutaminase (TGase) content (0%, 0.5%, 1%, 1.5%) and heat treatment (25 °C, 70 °C, 80 °C, 90 °C) on the structure and gel properties of camel casein protein. The results indicate that a TGase concentration of 0.5% combined with a heat treatment of 90 °C in SDS-PAGE facilitates the aggregation and crosslinking of protein molecules to form polymers, with the degree of crosslinking increasing alongside the TGase concentration. In FTIR, the treatment with TGase and heat resulted in a shift of the absorption peak of the amide I band, indicating a transition of the secondary structure from a loose to an ordered configuration. Additionally, surface hydrophobicity and heat enthalpy values were significantly increased, while the thermal transition temperature of casein gradually decreased. Following TGase binding and heat treatment, casein protein molecules formed a network structure characterized by small pore sizes and close crosslinking. Rheological analysis revealed that 0.5% TGase treatment significantly lowered the gel formation point of casein, promoted gelation, and effectively enhanced the mechanical properties and water-holding capacity of the casein gels. These findings provide theoretical reference for the development of camel protein modification and gel products. Full article

In this study, the structure and functional and in vitro digestion properties of whey protein isolate (WPI) modified by ultrasonic pretreatment combined with a double oxidase system containing horseradish peroxidase (HRP), glucose oxidase and D-glucose were assessed. SDS-PAGE results confirmed the occurrence of crosslinking reactions. Ultrasonic treatment significantly increased HRP-mediated WPI crosslinking, as demonstrated by reductions in free amino and sulfhydryl groups. CD and FTIR spectroscopies indicated that the structure of the crosslinked WPI was more stable. The particle size of the modified WPI was significantly reduced, resulting in better colloidal stability. Compared with the untreated WPI, the crosslinked WPI possessed enhanced surface hydrophobicity, gelation properties, emulsion stability, and thermal stability but reduced digestibility. These findings provide new insights into ultrasonication combined with a double oxidase system to further improve the structure and functional properties of proteins and broaden their application range in the food industry. Full article

This study investigated the effects of ultrasound treatment on the physicochemical properties and thermal stability of durian starch. Durian starch samples were subjected to ultrasound at 20 kHz and 500 W for 2 min. The treatment significantly increased the starch extraction yield by 14.55% compared to untreated starch. Scanning electron microscopy analysis revealed that ultrasound treatment induced physical modifications in the starch granules, including the formation of cracks and pores, which likely contributed to the enhanced extraction efficiency and influenced the starch’s gelation behavior. Thermal analysis, including differential scanning calorimetry and thermogravimetric analysis, demonstrated that ultrasound-treated starch exhibited higher thermal stability compared to native starch. The thermogravimetric analysis results indicated a lower weight loss at high temperatures (70.39% for ultrasound-treated starch versus 79.55% for native starch at 596 °C). The heat flow during thermal decomposition was reduced in ultrasound-treated starch, suggesting that the treatment induced structural modifications that strengthened the gel matrix and improved resistance to thermal degradation. Additionally, ultrasound treatment enhanced the functional properties of durian starch, including swelling power, solubility, and water absorption capacity, which are critical for hydrogel formation and food-grade gel applications. These findings highlight the potential of ultrasound-treated durian starch for advanced applications in food hydrogels, biodegradable films, and gel-based delivery systems. Full article