Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels

Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products

Many consumers are adopting plant-centric diets to address the adverse effects of livestock production on the environment, health, and animal welfare. Processed plant-based foods, including animal product analogs (such as meat, seafood, egg, or dairy analogs) and traditional animal product substitutes (such as tofu, seitan, or tempeh), may not be desirable to a broad spectrum of consumers. This article introduces a new category of plant-based foods specifically designed to overcome the limitations of current animal product analogs and substitutes: novel animal product substitutes (NAPS). NAPS are designed to contain high levels of nutrients to be encouraged (such as proteins, omega-3 fatty acids, dietary fibers, vitamins, and minerals) and low levels of nutrients to be discouraged (such as salt, sugar, and saturated fat). Moreover, they may be designed to have a wide range of appearances, textures, mouthfeels, and flavors. For instance, they could be red, orange, green, yellow, blue, or beige; they could be spheres, ovals, cubes, or pyramids; they could be hard/soft or brittle/pliable; and they could be lemon, thyme, curry, or chili flavored. Consequently, there is great flexibility in creating NAPS that could be eaten in situations where animal products are normally consumed, for example, with pasta, rice, potatoes, bread, soups, or salads. This article reviews the science behind the formulation of NAPS, highlights factors impacting their appearance, texture, flavor, and nutritional profile, and discusses methods that can be used to formulate, produce, and characterize them. Finally, it stresses the need for further studies on this new category of foods, especially on their sensory and consumer aspects.

Food gels: principles, interaction mechanisms and its microstructure

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).

Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials

This review considers the most recent developments in supramolecular and supraparticle structures obtained from natural, renewable biopolymers as well as their disassembly and reassembly into engineered materials. We introduce the main interactions that control bottom-up synthesis and top-down design at different length scales, highlighting the promise of natural biopolymers and associated building blocks. The latter have become main actors in the recent surge of the scientific and patent literature related to the subject. Such developments make prominent use of multicomponent and hierarchical polymeric assemblies and structures that contain polysaccharides (cellulose, chitin, and others), polyphenols (lignins, tannins), and proteins (soy, whey, silk, and other proteins). We offer a comprehensive discussion about the interactions that exist in their native architectures (including multicomponent and composite forms), the chemical modification of polysaccharides and their deconstruction into high axial aspect nanofibers and nanorods. We reflect on the availability and suitability of the latter types of building blocks to enable superstructures and colloidal associations. As far as processing, we describe the most relevant transitions, from the solution to the gel state and the routes that can be used to arrive to consolidated materials with prescribed properties. We highlight the implementation of supramolecular and superstructures in different technological fields that exploit the synergies exhibited by renewable polymers and biocolloids integrated in structured materials.

A comprehensive parametric study for understanding the combined millifluidic and dripping encapsulation process and characterisation of oil-loaded capsules

AIM

This study aimed to utilise and optimise the millifluidic and dripping encapsulation technique to develop and characterise the oil-core capsules.

METHODS

Sodium alginate with Tween-20 (continuous phase) and sunflower oil (dispersed phase) were used in millifluidic system. After determining the surface and interfacial tensions and flow behaviour parameters, flow rates of phases and concentrations of alginate and Tween were optimised by the Taguchi method. The flow regime of droplets was also evaluated. Optimised millicapsules were characterised concerning morphology, dimension, encapsulation efficiency, SEM, FTIR and, DSC results.

RESULTS

Dripping flow regime during droplet formation was observed. Reducing the interfacial tension between the continuous and dispersed phases resulted in about a 10.18% reduction in diameter. Optimised millicapsules depicted spherical shape (0.03 ± 0.01) with 3.95 ± 0.05 mm size and 97.5 ± 0.2% encapsulation efficiency. The FTIR and DSC results confirmed the entrapment of oil.

CONCLUSION

Millifluidic and dripping method effectively encapsulated sunflower oil in core-shell capsules.

Ions-induced gelation of alginate: Mechanisms and applications

Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca²⁺-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-box model, which has been intensively studied in the last five decades. Alginate also forms gels with many other monovalent, divalent or trivalent cations, and their gelation can possess different mechanisms from that of Ca²⁺-induced gelation. The resulted gels also exhibit different properties that lead to various applications. This study is proposed to summarize the gelation mechanisms of alginate induced by different cations, mainly including H⁺, Ca²⁺, Ba²⁺, Cu²⁺, Sr²⁺, Zn²⁺, Fe²⁺, Mn²⁺, Al³⁺, and Fe³⁺. The mechanism of H⁺-induced gelation of alginate mainly depends on the protonation of carboxyl groups. Divalent ions-induced gelation of alginate show different selection towards G, M, and GM blocks. Trivalent ions can bind to carboxyl groups of uronates with no selection. The properties and applications of these ionotropic alginate gels are also discussed. The knowledge gained in this study would provide useful information for the practical applications of alginate.

Egg-box model-based gelation of alginate and pectin: A review

Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.

A facile method to synthesize strong salt-enhanced hydrogels based on reversible physical interaction

To overcome the adverse effects of salt on the mechanical properties of hydrogels, a facile double cross-linking method has been proposed to synthesize salt-enhanced tough hydrogels. Herein, a poly(hexafluorobutyl methacrylate-acrylamide) hydrogel [P(AAm-co-HFBMA) hydrogel] is prepared by the copolymerization of acrylamide (AAm) and hexafluorobutyl methacrylate (HFBMA) with N,N'-methylene bisacrylamide (NMBA) as a cross-linking agent in a dimethylformamide (DMF)/aqueous solution; DMF is then replaced by water. The results indicate that the tensile fracture stress of the P(AAm-co-HFBMA) hydrogel (20 mol% HFBMA) is as high as 0.43 MPa, which is far better than that of the PAAm hydrogel (ca. 30 kPa). Additionally, with a further increase in the hydrophobic structural units (25 mol% HFBMA), the tensile fracture stress of the P(AAm-co-HFBMA) hydrogel can be increased up to 2.34 MPa. The mechanical strength of the P(AAm-co-HFBMA) hydrogel is significantly enhanced to 3.50 MPa (2 M) from 2.34 MPa (0 M) after it is soaked in aqueous NaCl solutions with various salt concentrations. The mechanical properties and the results of the DSC analysis indicate that the main reason for its mechanical strength to exhibit a unique salt-enhancement trend can be explained as follows. After the P(AAm-co-HFBMA) hydrogel is soaked in the salt solution, the network gradually collapses with the penetration of the small molecules of salt. Thus, the hydrophobic C-F units easily form dynamic cross-linking junctions due to the switchable hydrophobic interaction between C-F groups, which can endow the P(AAm-co-HFBMA) hydrogel with a more effective dynamic energy dissipation mechanism in salt solution.