FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiliang Yu,Chen Li,Mengdi Zhou,Sangeeta Prakash,Xiuping Dong
Many countries have aging populations, which continue to grow. Compound diets based on the nutritional needs of older adults were prepared using mixed grain rice and cooked surimi. The textural, rheological, and 3D-printing properties were regulated through the synergy between carrageenan (CG) and inulin (IN) (The total addition of CG and IN is 1.5% (w/w) and the ratio between CG and IN was 3/1, 1/1, 1/3(w/w)). The results show that all compound diets have shear thinning behavior, and the apparent viscosity, support properties, and recovery rate increased with increased CG/IN. The compound diets with a 3/1 CG/IN ratio had the best shear recovery rate (80.95%). Compared with the control group, adding CG/IN increased the yield stress and extrusion force of the compound diets, which decreased with the increased IN ratio. The combination of CG and IN in compound diets could facilitate easier chewing and safer swallowing. When the CG/IN ratio was 3/1or 1/1, the compound diets had the best 3D-printing properties, those which have the highest degree of similarity to the example design graphic and the most pronounced line texture. When the CG and IN were added, the hardness, springiness, and chewiness of the compound diets were enhanced, and the microstructure became denser and more regular. The compound diets are suitable for people with dysphagia and can be classified into levels 5–6 in the International Dysphagia Diet Standardization Initiative framework.
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Food Chemistry-X
·
2024
·
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.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yin Xiong,Zilong Zhao,Nana Zhang,Zixian Zhu,Yu Liu,Hao Zhang,Wei Chen,Daming Fan
Microwave 3D printing of surimi has temperature limitations and transglutaminase dependence. The current study aimed to achieve microwave 3D printing of surimi at higher temperatures (45–80 °C) with the combination of thermally reversible gelatin and κ-carrageenan to eliminate reliance on the transglutaminase and improve the molding capacity of products. Our results showed single surimi cannot be stacked when printed at 45 °C while it can be successfully extruded and molded at 80 °C after adding a combination of gelatin and κ-carrageenan to surimi paste. According to rheological data, κ-carrageenan provided the surimi paste with good elastic properties while gelatin lowered the paste's viscosity when heated. Particularly, the microwave 3D printed surimi with 4.5% κ-carrageenan and 1.5% gelatin at 80 °C exhibited relatively optimum gel strength and mechanical characteristics. The results concerning water distribution and microstructure suggested that the microwave printing process could limit the flow of water and enhance the ability of the products to retain moisture, meanwhile, the products printed at 80 °C displayed a relatively more comprehensive gel network structure. Furthermore, molecular force analysis showed hydrophobic and disulfide bond contents increased significantly with the increase of κ-carrageenan at 80 °C, suggesting the promoted protein-colloid cross-linking during microwave heating. In general, gelatin and κ-carrageenan can effectively regulate the surimi gel process during microwave 3D printing at higher temperatures, and improve the molding capacity of final products, which provide a new pattern for the future food manufacturing.
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JOURNAL OF ALLOYS AND COMPOUNDS
·
2024
·
IF 5.8
Wenye Zhang,Kui Liu,Tao Wang,Yongcun Liu,Wenjie He,Jiaye Pei,Jia Yang,Hanbing Duan,Xiang Yu,Gang Qin,Qiang Chen
Flexible supercapacitors have recently gained great attention in the field of wearable electronics due to their long cycle life, and high efficiency. Herein, an all-in-one flexible supercapacitor is fabricated by in-situ polymerization of PANI on the surface of a fully physical cross-linking polyacrylamide/κ-carrageenan-K + /sodium carboxymethylcellulose-Al 3+ triple network gel polymer electrolyte (GPE). By designing multiple interpenetrating networks and bimetallic ions cross-linking, the GPE displays outstanding mechanical performance. Meanwhile, owing to the dynamic interactions (hydrogen bond, ion coordination and thermoreverisible transition of KC) among different polymer chains, the GPE exhibits remarkable self-healing properties. Additionally, the all-in-one configuration accelerates ion transport at electrode-electrolyte interface and provides extremely low interface resistance, which endows the supercapacitor with excellent capacitance performance (254.58 mF/cm 2 ) and energy density (59.81 μWh/cm 2 ). Thanks to the unique integrated structure, the device avoids the slippage among multilayers and shows splendid electrochemical stability even under various physical deformations. More importantly, the all-in-one supercapacitor displays superior safety, self-healing and low temperature properties (85 % capacitance retention after 8 cutting/healing cycles even at −20 °C) due to the multi-function GPE. This simple and versatile strategy for constructing the all-in-one supercapacitors will offer broad prospects for designing energy storage devices in wearable electronics.
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FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yangyang Feng,Zhigang Sun,Jingming Zhang,Pingru Shi,Baohua Kong,Chuanai Cao,Fangda Sun,Qian Liu
The effects of κ -carrageenan (KC, 0.2 %, w/w) on the gelling properties and microstructures of heat-treated myofibrillar protein (MP) gels mediated by various levels (0, 0.1, 0.3, and 0.5 %, w/w) of microbial transglutaminase (TG) were investigated. The results revealed that regardless of TG level, the existence of KC significantly promoted the forming of disulphide bonds but limited the generation of large-sized protein polymers in MP gel treated with TG alone, as well as subsequently enhanced the water retention ability and gel strength of mixed MP gel, especially in the sample adding 0.3% TG and 0.2% KC, which was clearly verified by the forming of more denser and continuous gel network. Moreover, TG-induced changes in protein structure led to the alteration in the protein profiles of different MP gels, and an obvious down-regulation trend of myosin (Q9TV63, Q9TV62, P79293, and Q9TV61) was identified in the TG-0.3 group. Furthermore, liquid chromatography–tandem mass spectrometry analysis demonstrated that TG mainly induces protein crosslinking in the light meromyosin domain of the myosin rod. Meanwhile, in the presence of KC, the crosslinking-site percentage of the TG-0.3 group decreased from 37.7% to 36.2%, indicating that KC potentially reduces TG-induced crosslinking in MP gels. Thus, our findings illustrate the critical mechanisms underlying the modulation of KC on the gelling properties of TG-mediated MP gels at the molecular level, which providing potential guideline for the combined applications of TG and KC in the meat industry.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Ni He,Xinran Chen,Lin Li,Shaoyun Wang,Meijuan Lan,Yi Yuan,Zhenhui Zhang,Tongshuai Li,Xia Zhang,Xing He,Bing Li
κ-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
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Gels
·
2025
·Vol. 11
·期 6
·407
·
IF 5.3
Bo Qi,Zhaoyu Li,Chuang Pan,Yongqiang Zhao,Xiaoshan Long,Chunsheng Li,Yueqi Wang,Xiao Hu,Di Wang,Shaoling Yang
To advance seaweed polysaccharide applications in hydrogel wound dressings, five antibacterial composite hydrogels (groups A~E) were synthesized using oxidized κ-carrageenan (OKC), acrylamide (AM), and progressively increasing concentrations of silver-based metal–organic frameworks (Ag-MOFs). Systematic characterization revealed concentration-dependent effects: (1) positive correlations were obtained for the moisture content (MC, maximized at 82.70% in E) and antibacterial efficacy (dose-dependent enhancement); (2) negative impacts were obtained for the swelling ratio (SR, E: 479% vs. A: 808%); and (3) high-dose drawbacks but low-dose benefits in terms of water resistance (WR), tensile strength (TS), elongation at break (EB), and microstructure were obtained. Group B demonstrated optimal Ag-MOFs loading, enhancing TS and EB, while excessive Ag-MOFs loading in C~E significantly degraded them (p< 0.05). Microstructural analysis showed severe 3D spatial damage in D~E. Furthermore, cytocompatibility assessments revealed that all groups maintained a cell viability exceeding 90%, demonstrating excellent biocompatibility. Among them, A~C showed a viability statistically equivalent to the control (p> 0.05) and were significantly higher than D~E (p< 0.05). In conclusion, group B emerged as the optimal Ag-MOFs formulation and exhibited superior WR, enhanced mechanical strength (TS and EB), and potent antibacterial activity while maintaining microstructural integrity and excellent biosafety. This Ag-MOFs/OKC/PAM hydrogel provides dual infection prevention and tissue support, maximizing seaweed polysaccharide benefits with excellent biocompatibility.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yinjuan Cao,Zhaoyang Song,Qunli Yu,Ruiming Luo
This study assessed the suitability of oxidized hydroxypropyl starch/carrageenan films conjugated with polyphenol nanoparticles (OC/SPH NPs) for preserving chilled beef. Results indicated that the composite film is particularly suitable for acidic foods such as beef. The OC/SPH NPs film significantly delayed increases in pH, b* value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC), while retarding the decline in L* and a* values and sensory scores. Meanwhile, the OC/SPH NPs altered the bacterial diversity of the chilled beef and effectively inhibited the spoilage bacteria's growth and spoilage odor in beef. In the PE group, Myroides , Acinetobacter and Serratia showed positive correlations with TBARS and TVB-N, whereas in the composite film group, these genera were negatively correlated with key flavor compounds. The film structure remained intact after storage, demonstrating its stability and suitability for preserving chilled beef, extending its shelf life to 15 days.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Han Liu,Chengbin Sun,Xiaoyan Wu,Guimei Liu,Bin Yu,Xuemin Kang,Zisong Li,Zhengmin Li,Haiteng Tao,Bo Cui
Pickering emulsions stabilized by biopolymer-based particles have attracted considerable interest, yet fabricating eco-friendly stabilizers with simplified processes remains challenging. This study developed lipid-based particles via moist-heat treatment, a one-step preparation strategy without chemical crosslinkers, using κ-carrageenan (KC) and soy lecithin (SL) as a synergistic interfacial system. SL gradually enriches at the lipid-based particle interface and transforms the surface into a more hydrophobic structure, mainly through non-covalent interactions. The lipid-based particles exhibit good cooperative assembly behavior (minimum particle size: approximately 279.43 nm). The corresponding microgels show improved wettability for Pickering stabilization (maximum contact angle: 86.1°). The optimized Pickering emulsion prepared with 1.5% microgel and 30% oil has a relatively uniform droplet distribution (approximately 6.80 μm) and a high negative zeta potential (−106.67 mV), indicating enhanced colloidal stability. Mechanistically, SL likely serves as both a bridging and filling component within the KC gel network, while a possible change in the dominant stabilization mechanism evolves from hydrogen bonding and hydrophobic interactions into electrostatic repulsion as the SL content increases. Overall, this study proposes a novel chemical-crosslinker-free strategy for constructing physically stable food-grade Pickering emulsions by tailoring interfacial composition and molecular interactions via moist-heat treatment.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Jia-Cheng Liu,Tian-Qi Zhou,Jia-Ni Zhou,Bin Lai,Ce Wang,Jia-Nan Yan,Hai-Tao Wu
In the present study, the complex coacervation of Meretrix meretrix clam protein (MMCP) and κ -carrageenan (KC) was investigated based on turbidimetry at various pH (12–1) and blending ratio (9:1–1:9). The pH c and pH φ1 showed a ratio-independent behavior around pH 9.5 and pH 6.0, respectively. The MMCP/KC complex were divided into three phases by crucial pH: mixed polymers, soluble complexes and insoluble coacervates. The storage modulus ( G′ ) of MMCP-KC binary hydrogels at pH 4.5 was 165 % and 71.4 % higher than that at pH 10.5 and 7.5, respectively, exhibiting the best viscoelasticity. According to nonlinear rheological analysis, the MMCP/KC binary hydrogels had weak strain overshoot properties, as well as intracycle shear thinning and strain-stiffening properties, which exhibited the best structural stability at pH 4.5. Correspondingly, the MMCP/KC binary hydrogels at pH 4.5 exhibited a well-organized and dense microstructure with the lowest lacunarity about 0.17 accompanied by microphase separation and protein self-aggregation, which allowed more water to be entangled in the gel network and enhanced the thermal stability of the binary hydrogels. Furthermore, the electrostatic and hydrophobic interactions maintained the main intermolecular forces of MMCP/KC binary hydrogels under acidic conditions, with the total proportions of 42.8 % and 34.7 %. The blue shift of amide I bands, decreased free -SH groups and increased surface hydrophobicity of MMCP/KC binary hydrogels further confirmed the main contribution of electrostatic and hydrophobic interactions in the gel network. These results provided theoretical and methodological basis for designing novel marine protein-polysaccharide binary hydrogels with excellent gel properties.
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FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Haiying Cui,Qun Cheng,Changzhu Li,Myat Noe Khin,Lin Lin
The construction of films has often been devoted to loading active substances to improve biological activity in recent years. However, the positive impacts on packaging properties by establishing a cross-linking reaction between the load materials and the substrate are frequently overlooked. The essence of this work was to cross-linked gelatin-based film with κ-carrageenan and dialdehyde β-cyclodextrin inclusion (IC/DA-β-CD) and the functionalities were also investigated. β-cyclodextrin was oxidized with sodium periodate to introduce aldehyde groups. The hydrophobic cavity was not disrupted and the modified cyclodextrin exhibited solubilization of carvacrol. In addition, the introduction of aldehyde group improved the dispersion effect of cyclodextrin in water, but the solid particles were more likely to gather when exposed to the air. Electrostatic complexation of gelatin and κ-carrageenan significantly ( p < 0.05) enhanced the tensile strength (from 10.85 to 26.54 MPa), surface water contact angle (WCA) from 97.16 to 110.08° and thermal stability of the film. Contrarily, the elongation at break rate decreased significantly and the antibacterial activity was not potent. The crosslinked IC/DA-β-CD further improved the mechanical properties, and excellent barrier capabilities of the film. Consequently, the WCA and thermal stability were further enhanced as well as the antioxidant capacity and antibacterial activity against Listeria monocytogenes (the eradication rate reached 99.989%). Release experiments demonstrated cross-linked film was more suitable for fatty foods with excellent packaging application ability for ready-to-eat (RTE) ham. Based on the promising properties, the cross-linked film has great deal of potential as RTE active packaging.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Nuo Duan,Qian Li,Xiangyi Meng,Zhouping Wang,Shijia Wu
A nano-composite film was prepared from k-carrageenan (KC), konjac glucomannan (KGM) and TiO 2 nanoparticles (NPs) by solvent casting method. The morphology and structure of the KC/KGM based nano-composite films prepared from different weight ratio of TiO 2 NPs were characterized by SEM, XRD and FT-IR techniques. The addition of TiO 2 NPs to KC/KGM films improved the mechanical, thermal, structural, and barrier properties of nano-composite films. In particular, the film containing 7 wt% of TiO 2 NPs exhibited effective photocatalytic anti-fungal activity (79%) for Penicillium viridicatum after irradiating 6 h through generating reactive oxygen species thus destroying the fungi. Benefitting from the improved characteristics investigated above, the nano-composite films showed a favorable effect on strawberry storage. Overall, the fabricated KC/KGM/TiO 2 nano-composite films have a broad application in the field of food preservation and packaging applications.
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