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Dai MQ, Wang XC, Gao LY, Zhang LC, Lai B, Wang C, Yan JN, Wu HT. Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3749-3756. [PMID: 38234140 DOI: 10.1002/jsfa.13259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 12/27/2023] [Accepted: 12/31/2023] [Indexed: 01/19/2024]
Abstract
BACKGROUND Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and black wolfberry anthocyanin (BWA), CG and maltitol (ML) hybrid gels were constructed using CG hybrid gel as matrix. The effects of BWA or ML on the gel properties and microstructure of CG hybrid gels were investigated and a confectionery gel was developed. RESULTS The presence of BWA increased the storage modulus (G') value of CG at 0.1 Hz, whereas ML had little effect on the G' value of CG. The addition of BWA (5 g L-1 ) and ML (0.3 mol L-1 ) increased the melting and gelling temperatures of CG hybrid gels to 42.4 °C and 34.1 °C and 44.2 °C and 33.2 °C, respectively. Meanwhile, the relaxation time T22 in CG-ML and CG-BWA hybrid gels was reduced to 91.96 and 410.27 ms, indicating the strong binding between BWA and CG, ML and CG. The hydrogen bond interaction between BWA or ML and CG was confirmed by the shift in the hydroxyl stretching vibration peak. Moreover, the microstructures of CG-ML and CG-BWA hybrid gels were denser than that of CG. In addition, confectionery gel containing CG-BWA-ML has good chewing properties. CONCLUSION These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Meng-Qi Dai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xue-Chen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Ling-Yi Gao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Chao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan, China
| | - Bin Lai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Ce Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
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Chandan SN, Rao S. Dietary interventions and nutritional impact on oral health and development: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1666-1673. [PMID: 37187991 PMCID: PMC10169943 DOI: 10.1007/s13197-022-05423-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/03/2022] [Accepted: 03/07/2022] [Indexed: 05/17/2023]
Abstract
Food and nutrients play a pivotal role in the development of dentition and oral health. While diet includes the overall forms of consumed foods, the nutrients include specific micro- (vitamins and minerals) and macro- (carbohydrates, proteins, and lipids) nutrients. As much as the assimilation of macro and micronutrients depends on proper oral health for ingesting food, oral health, in turn, depends on the availability of nutrients in the food so ingested. Age, certain medical conditions, socioeconomic status, and overall changes in the evolution of society determine the type of diet which in turn influences oral health. This article has touched upon certain salient aspects of these nutrients and their bearing on overall oral health and development.
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Affiliation(s)
- S. N. Chandan
- Department of Oral and Maxillofacial Surgery, JSS Dental College and Hospital, JSS Academy of Higher Education and Research, SS Nagar, Mysore, 570015 India
| | - Santhosh Rao
- Department of Dentistry, All India Institute of Medical Sciences, Raipur, 492001 India
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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03040-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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Homayouni Rad A, Konar N, Rasouli Pirouzian H, Mirtajeddini SB, Toker OS, Rasouli Pirouzian R. Polyols and chocolate technology: recent developments and advances. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Aziz Homayouni Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Nevzat Konar
- Department of Food Engineering, Faculty of Agriculture Eskisehir Osmangazi University 26160 Eskisehir Turkey
| | - Haniyeh Rasouli Pirouzian
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | | | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department Yildiz Technical University Istanbul Turkey
| | - Raheleh Rasouli Pirouzian
- Nutrition Research Center, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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