STARCH-STARKE
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2024
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IF 2.6
Peng Liu,Ziwan Zhou,Wenchang Zhou,Chunjia Liu,Nanfang Wang,Fan Zhang
Potato starch (PS), a naturally occurring carbohydrate biopolymer, is commonly used in the meat industry to enhance the processing and nutritional properties of meat products. This study utilizes spray drying to produce PS-based powders for the production of 3D printed beef products. The effects of incorporating PS-based materials at 1% concentrations into beef pastes are investigated, focusing on the impact on product texture, cooking properties, printing accuracy, freeze-thaw stability, and color. Additionally, the suitability of the 3D printed beef products for individuals with dysphagia is assessed using the International Dysphagia Diet Standardization Initiative (IDDSI). The 3D printed beef products containing PS-based powders are successfully manufactured and maintained their structure during printing and cooking. The addition of these powders improve moisture content, cooking yield, lightness, and reduced diameter reduction, redness, hardness, cohesiveness, and chewiness. Moreover, the results suggest that P-N, can be classified as potential level 6 diets (soft and bite-sized) according to the IDDSI framework.
研究领域:
食品科学
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生物材料学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2020
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IF 7.053
Arianna Dick,Bhesh Bhandari,Xiuping Dong,Sangeeta Prakash
The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P < 0.05) textural differences were recorded. The control sample displayed higher hardness, chewiness , and cohesiveness than the samples with added hydrocolloids , elucidated by a lower loss tangent (more elastic-like behaviour), and a denser microstructure observed in the cryo-SEM micrographs. Whereas, the samples with hydrocolloids presented a visible extended network with heterogeneous cavities-size, suggesting additional water retention and a more viscous-like behaviour than the control sample after post-processing, thus categorized as potential transitional foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework.
研究领域:
食品科学
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生物材料学
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产品关联
DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Xin-Yu Jiang,Lin Li,Jia-Nan Yan,Ce Wang,Bin Lai,Hai-Tao Wu
This study focused on binary hydrogels constructed from lotus rhizome starch (LRS) and three types of carrageenan ( κ -C, ι -C, and λ -C). The enthalpy of LRS gelatinization was reduced by 32.1%-88.4% with the incorporation of carrageenan. Compared with ι -C and λ -C, the conformations of κ -C more facilitated the development of the binary hydrogel network structure. The ability of the LRS/carrageenan binary hydrogel to immobilize water was mainly related to the effect of different types of carrageenan on starch molecular ordering. LRS-based hydrogels were recognized as level 4 in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Nevertheless, the incorporation of carrageenan significantly reduced the ability of the LRS hydrogel to resist stress under large deformations, which might be favorable to oral processing and swallowing. This research provides preliminary evidence for relevant industries to use carrageenan to adjust LRS hydrogel properties and improve the quality of starch-based foods for dysphagia management.
研究领域:
食品科学
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生物材料学
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医学营养
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Yin-Yin Lv,Tian-Qi Zhou,Xian-Hao Zhang,Miao-Miao Luo,Yi-Nan Du,Ce Wang,Bin Lai,Da-Ming Fan,Na-Na Zhang,Heng Jiang,Jia-Nan Yan,Hai-Tao Wu
Composite gels were constructed by sea bass powder (SBP) and κ-Carrageenan (κ-C). • κ-C improved the shear resistance of SBP/κ-C composite gels under LAOS. • The SBP/κ-C composite systems can be classified as level 4–6 food. • The introduction of κ-C enhanced water retention ability and network density of SBP. • Hydrogen bonds and hydrophobic interactions dominate the combination of SBP/κ-C composite gels. The effect of κ-carrageenan (κ-C, 2–6 mg/mL) on the gelling properties of sea bass powder (SBP) were investigated. Adding κ-C increased storage modulus of SBP by 10- to 61-folds and raised the sol-gel transition temperature. Nonlinear rheological analysis characterized the SBP/κ-C gels by weak strain overshoot and intracycle shear thinning behavior. According to the International Dysphagia Diet Standardization Initiative (IDDSI) framework, the SBP/κ-C gels were classified as level 4–6 foods. Moreover, the T 23 relaxation time of the SBP/κ-C gels migrated from 666.99 ms to 554.27 ms. Correspondingly, the network structures of SBP became denser and uniform after adding κ-C. In addition, a blue shift in hydroxyl bands confirmed the formation of hydrogen bonds between SBP and κ-C. Adding κ-C increased the proportions of β-sheets and random coil, but sacrificed the α-helix part of SBP. These results provided a theoretical basis for the development of marine-derived soft gel-based foods. Download: Download high-res image (427KB) Download: Download full-size image
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DOI
高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Zhen Zhao,Amir Bouallegue,Tianlin Gao,Jianshe Chen,Yong Chen
This study comprehensively investigated the shear and extensional rheological, tribological and sensory properties of sodium alginate (SA) with varying molecular weights (SA-1: 177 kDa, SA-2: 244 kDa, SA-3: 392 kDa), in comparison to commercial thickeners (CMC, κ-CG, XG) at IDDSI level 1–3. The results indicated that significant variability in the concentrations required to achieve the same IDDSI level across the six polysaccharides. The oscillatory rheology analysis suggested that SA-1, SA-2, SA-3 and CMC primarily exhibited viscous, liquid-like behavior across all three IDDSI levels, while XG consistently exhibited elastic and weak-gel behavior. Besides, the tribological properties showed that all SA samples maintained relatively low friction coefficients across all IDDSI levels when compared to the commercial thickeners, demonstrating a better lubricating performance of SA. Moreover, the sensory evaluation confirmed that SA samples had higher smoothness perception than XG. Consequently, developing dysphagia thickeners must address both rheology, sensory appeal and oral comfort.
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Yanru Bao,Jiawei Li,Hanhao Qin,Shuning Yuan,Hao Jiang
3D printing technology offers a solution by customizing the nutritional composition and shape of food, making it suitable for patients with dysphagia. This study examines the effects of different concentrations (3.3 %, 6.7 %, 10 %, 13.3 %, 16.7 %, w /w) and esterification degrees of glycerides (monoolein, diolein and triolein) on starch gels by 3D printing, and characterizes dysphagia diets according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Results indicate that adding emulsion to starch gel modifies the ratios of bound water, immobilized water, and free water, the emulsion also acts as a filler in the gel network, improving the mechanical properties and structural integrity of printed samples, and printing accuracy increased with emulsion concentration, peaking at 13.3 %. IDDSI tests showed that 3D-printed samples with lower concentrations of monoolein (G1) and diolein (G2) emulsions failed the spoon tilt test. However, at a 13.3 % glyceride concentration, the printed sample passed the spoon tilt and fork drop tests, and combined with the fork pressure test, it was classified as a Level 5 (minced and moist) dysphagia diet. Additionally, β-carotene loaded with 13.3 % G2 exhibited good thermal stability, making it suitable for delivering fat-soluble nutrients. This study advances the understanding of how glyceride regulates the printability and functionality of starch-based gels, providing new strategies for creating customized, nutritionally balanced 3D-printed foods for dysphagia management.
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
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2024
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IF 10.7
Jingjie Hou,Yujia Liu,Yunze Ma,Huajiang Zhang,Ning Xia,Hanyu Li,Zhongjiang Wang,Ahmed M. Rayan,Mohamed Ghamry,Taha Ahmed Mohamed
Although protein-polysaccharide complexes with different phase behaviors all show potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified which aggregation state is more stable and age-friendly. In this study, we investigated and compared the stability and age friendliness of HIPPEs stabilized with egg yolk and carboxymethyl cellulose (EYCMC) in different phase behaviors. The results revealed differences in particle size, aggregation state, charge potential, and stability of secondary and tertiary structures of EYCMC. The behavior of EYCMC at the oil-water interface was mainly divided into three phases: rapid diffusion, permeation, and reorganization. The electrostatic interaction, kinetic hindrance, and depletion attraction were the mechanisms primarily involved in stabilizing HIPPEs by EYCMC. Rheological analysis results indicated that HIPPEs had excellent viscoelasticity, structural recovery properties and yield stress. HIPPEs were used in 3D printing, electronic nose testing, IDDSI testing and in vitro digestive simulations for the elderly, demonstrating a fine appearance, safe consumption and bioaccessibility of β-carotene. Soluble complexes showed the best stability and age friendliness compared to other aggregated forms. This study serves as a foundational source of information for developing innovative foods utilizing HIPPEs.
研究领域:
食品科学
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材料科学
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老年学
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生物物理学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Jingjie Hou,Guixin Tan,Shihui Hua,Huajiang Zhang,Jing Wang,Ning Xia,Sijie Zhou,Dong An
The work aimed to develop the multi-protein mixture of egg yolk as natural particles to stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of β-carotene in the elderly. The results showed that the depletion attraction drove the adsorption of egg yolk protein particles at the oil–water interface and the formation of osmotic droplet clusters due to the attachment of particle-coated droplets in the dispersed phase, leading to kinetic blocking and stable gelation of HIPPEs. Rheological measurements showed that HIPPEs had shear thinning, low shear stress, viscoelastic properties, and structural recovery properties, which facilitated easy consumption for the elderly. The stability of HIPPEs was verified by ionic and centrifugal stability tests, demonstrating their potential for application to complex gastric environments. HIPPEs have been applied to the International Dysphagia Dietary Standardization Initiative (IDDSI) test and simulated in vitro digestion in older adults, demonstrating their safe swallowability and high β-carotene bioaccessibility. Our findings suggest solutions for food practitioners facing the aging problem and provide new insights for preparing age-friendly foods.
研究领域:
食品科学
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营养学
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老年学
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胶体科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·
IF 3.5
Mingyue Lu,Jiaying Huo,Xin Liu,Xiongwei Yu,Qinli Fu,Ying Gao,Lulu Ma,Shugang Li
BACKGROUND Egg white protein (EWP) can be used to enhance the thermal gel properties of pumpkin seed protein (PSP), but the underlying molecular mechanism and potential for foods for individuals with dysphagia remain unexplored. This study aims to investigate the texture properties of PSP–EWP co-gelation. RESULTS Egg white protein significantly improved disulfide bond formation (from 31.74% to 41.70%) and promoted hydrophobic group folding within the composite system. These structural modifications enhanced the protein-water binding capacity, as evidenced by a 94.19% increase in bound water content, thus exhibiting marked improvements in hardness (from 27.63 to 599.72 g), springiness (from 28.32% to 87.55%), and water-holding capacity (from 16.06% to 68.04%) of the dual protein composite gel. Multiple techniques, including secondary structure analysis, fluorescence spectroscopy, particle size measurement, surface hydrophobicity assessment, atomic force microscopy (AFM), and scanning electron microscopy (SEM), collectively revealed the mechanism of dual-protein aggregate formation. These aggregated function within the gel system by enabling proteins to regulate aggregation behavior through the synergistic effects of electrostatic interactions and hydrogen bonding. Egg white protein dominated the construction of dense gel network scaffolds in the composite gels, whereas PSP hindered cross-linking through physical obstruction, resulting in a porous structure. When the PSP:EWP ratio was 8:4, 6:6, or 4:8, the International Dysphagia Dietary Standardization Initiative (IDDSI) test showed that the composite gel could be classified into six or seven grades. Such result indicated that the composite gel was suitable for people with mild dysphagia. CONCLUSION The results showed that the properties of PSP–EWP composite gels could be controlled by adjusting the PSP:EWP ratio, indicating the potential use in transitional foods for patients with dysphagia. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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蛋白质化学
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生物物理学
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材料科学
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营养学
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生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）