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Siddiqui SA, Alvi T, Biswas A, Shityakov S, Gusinskaia T, Lavrentev F, Dutta K, Khan MKI, Stephen J, Radhakrishnan M. Food gels: principles, interaction mechanisms and its microstructure. Crit Rev Food Sci Nutr 2023; 63:12530-12551. [PMID: 35916765 DOI: 10.1080/10408398.2022.2103087] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Food hydrogels are important materials having great scientific interest due to biocompatibility, safety and environment-friendly characteristics. In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks. Furthermore, they have attracted great attention due to their wide range of applications in the food industry, such as fat replacers, encapsulating agents, target delivery vehicles, and many more. In addition to basic and recent knowledge on food hydrogels, this review exclusively focuses on sensorial perceptions, nutritional significance, body interactions, network structures, mechanical properties, and potential hydrogel applications in food and food-based matrices. Additionally, this review highlights the structural design of hydrogels, which provide the forward-looking idea for future applications of food hydrogels (e.g., 3D or 4D printing).
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Tayyaba Alvi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abhishek Biswas
- Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Sergey Shityakov
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Tatiana Gusinskaia
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Filipp Lavrentev
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Kunal Dutta
- Department of Human Physiology, Vidyasagar University, Midnapore, West Bengal, India
| | | | - Jaspin Stephen
- Centre of Excellence in Nonthermal Processing, NIFTEM-Thanjavur, Tamil Nadu, India
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Plati F, Paraskevopoulou A. Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02746-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Walkowiak K, Przybył K, Baranowska HM, Koszela K, Masewicz Ł, Piątek M. The Process of Pasting and Gelling Modified Potato Starch with LF-NMR. Polymers (Basel) 2022; 14:184. [PMID: 35012206 PMCID: PMC8747266 DOI: 10.3390/polym14010184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 12/21/2021] [Accepted: 12/28/2021] [Indexed: 02/04/2023] Open
Abstract
Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.
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Affiliation(s)
- Katarzyna Walkowiak
- Department of Physics and Biophysics, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland; (K.W.); (H.M.B.); (Ł.M.)
| | - Krzysztof Przybył
- Department of Dairy and Process Engineering, Food Sciences and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland; (K.W.); (H.M.B.); (Ł.M.)
| | - Krzysztof Koszela
- Department of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland; (K.W.); (H.M.B.); (Ł.M.)
| | - Michał Piątek
- Department of Meat Technology, Food Sciences and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland;
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Ashraf W, Latif A, Lianfu Z, Jian Z, Chenqiang W, Rehman A, Hussain A, Siddiquy M, Karim A. Technological Advancement in the Processing of Lycopene: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1749653] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Anam Latif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Zhang Lianfu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Zhang Jian
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Wang Chenqiang
- Technical Center, Guannong Fruit & Antler Co.,Ltd, Korla City, Xinjiang, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arif Hussain
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Mahbuba Siddiquy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Van Noten N, Van Liefferinge E, Degroote J, De Smet S, Desmet T, Michiels J. Fate of Thymol and Its Monoglucosides in the Gastrointestinal Tract of Piglets. ACS OMEGA 2020; 5:5241-5248. [PMID: 32201813 PMCID: PMC7081444 DOI: 10.1021/acsomega.9b04309] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Accepted: 02/25/2020] [Indexed: 05/04/2023]
Abstract
The monoterpene thymol has been proposed as a valuable alternative to in-feed antibiotics in animal production. However, the effectiveness of the antimicrobial is comprised by its fast absorption in the upper gastrointestinal tract. In this work, two glucoconjugates, thymol α-d-glucopyranoside (TαG) and thymol β-d-glucopyranoside (TβG), were compared with free thymol for their potential to deliver higher concentrations of the active compound to the distal small intestine of supplemented piglets. Additionally, an analytical method was developed and validated for the simultaneous quantification of thymol and its glucoconjugates in different matrices. In stomach contents of pigs fed with 3333 μmol kg-1 thymol, TαG, or TβG, total thymol concentrations amounted to 3048, 2357, and 1820 μmol kg-1 dry matter, respectively. In glucoconjugate-fed pigs, over 30% of this concentration was present in the unconjugated form, suggesting partial hydrolysis in the stomach. No quantifiable levels of thymol or glucoconjugates were detected in the small intestine or cecum for any treatment, indicating that conjugation with one glucose unit did not sufficiently protect thymol from early absorption.
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Affiliation(s)
- Noémie Van Noten
- Department
of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Elout Van Liefferinge
- Department
of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Jeroen Degroote
- Department
of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Stefaan De Smet
- Department
of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Tom Desmet
- Department
of Biotechnology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Joris Michiels
- Department
of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
- . Phone: +32 9/264.90.00
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