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Wannasin D, Ryu J, McClements DJ. Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites. Int J Biol Macromol 2024; 270:132069. [PMID: 38705333 DOI: 10.1016/j.ijbiomac.2024.132069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 04/29/2024] [Accepted: 05/01/2024] [Indexed: 05/07/2024]
Abstract
When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0-2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.
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Affiliation(s)
- Donpon Wannasin
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jaekun Ryu
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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2
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Basak S, Singhal RS. Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels. Int J Biol Macromol 2024; 257:128689. [PMID: 38092100 DOI: 10.1016/j.ijbiomac.2023.128689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 11/30/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
In this study, a composite hydrogel consisting of pea protein and konjac glucomannan (KG) was fabricated using three approaches, namely neutral, salt-set, and alkaline gelation. Hydrogels made from pea protein were brittle and weak. The addition of KG improved the elasticity and water holding capacity of the pea protein hydrogels. Concomitantly, a decrease in syneresis rate and swelling of the composite hydrogels was observed. The alkaline-set hydrogels exhibited the highest resilience to strain. Thixotropicity was found to be less pronounced for salt-set hydrogels. Sulphate had a greater positive effect on the structural recovery and negative effect on hysteresis area than chloride due to the greater salting-out effect of the sulphates. The addition of KG facilitated the formation of an interconnected structure with limited mobility of biopolymer chains. A sharp increase in G' and G" during the temperature ramp indicated the predominance of hydrophobic interactions towards the aggregation of biopolymers. The infrared spectra of the hydrogels revealed a change in secondary structure of proteins on addition of KG. A controlled in vitro release of riboflavin was observed in neutral and salt-set hydrogels. The alkaline-set hydrogels exhibited a prolonged gastric retention time, thereby establishing in vitro antacid activity in the gastric environment.
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Affiliation(s)
- Somnath Basak
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
| | - Rekha S Singhal
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
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3
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Zeng X, Cui B, Zhou B, Liang H, Wu D, Li J, Li B. Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber. Foods 2023; 12:4275. [PMID: 38231732 DOI: 10.3390/foods12234275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/18/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability.
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Affiliation(s)
- Xinyue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Wuhan 430068, China
- Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430074, China
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4
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Yin Y, Gu Q, Liu X, Liu F, McClements DJ. Double network hydrogels: Design, fabrication, and application in biomedicines and foods. Adv Colloid Interface Sci 2023; 320:102999. [PMID: 37783067 DOI: 10.1016/j.cis.2023.102999] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/25/2023] [Accepted: 09/16/2023] [Indexed: 10/04/2023]
Abstract
Research on the design, fabrication, and application of double network (DN) hydrogels, assembled from pairs of polymers, has grown recently due to their unique structural, physicochemical, and functional properties. DN hydrogels can be designed to exhibit a broader range of functional attributes than single network (SN) ones, which extends their applications in various fields. There has been strong interest in the development of biopolymer DN hydrogels because of their environmental, sustainability, and safety benefits. However, there is limited knowledge on the formation and application of these novel materials. This article reviews the principles underlying the design and fabrication of hydrogels using different crosslinking approaches, including covalent and/or non-covalent bonding, and the formation mechanisms, network structures, and functional attributes of different DN hydrogels. The impact of polymer composition, structural organization, and bonding on the mechanical and functional properties of DN hydrogels is reviewed. Potential applications of these hydrogels are highlighted, including in tissue engineering, biomedicines, and foods. The functional attributes of DN hydrogels can be tailored to each of these applications by careful selection of the biopolymers and crosslinking mechanisms used to assemble them. Finally, areas where further research are needed to overcome the current limitations of DN hydrogels are highlighted.
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Affiliation(s)
- Yan Yin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Qingzhuo Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
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5
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Wang J, Chen Z, Zhang W, Lei C, Li J, Hu X, Zhang F, Chen C. The physical and structural properties of acid-Ca 2+ induced casein-alginate/Ca 2+ double network gels. Int J Biol Macromol 2023; 245:125564. [PMID: 37385323 DOI: 10.1016/j.ijbiomac.2023.125564] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 06/13/2023] [Accepted: 06/23/2023] [Indexed: 07/01/2023]
Abstract
The design of protein or polysaccharide interpenetrating network gels according to their physicochemical properties is required to obtain the desired properties of hydrogels. In this study, a method was proposed to prepare casein-calcium alginate (CN-Alg/Ca2+) interpenetrating double-network gels by the release of calcium from a calcium retarder during acidification to form calcium-alginate (Alg/Ca2+) gel and casein (CN) acid gel. Compared with the casein-sodium alginate (CN-Alg) composite gel, the CN-Alg/Ca2+ dual gel network with an interpenetrating network gel structure has better water-holding capacity (WHC) and hardness. The rheology and microstructure results showed that the dual-network gels of CN and Alg/Ca2+ induced by gluconic acid-δ-sodium (GDL) and calcium ions were the network structure of the Alg/Ca2+ gel, which was the "first network", and the CN gel, which was the "second network". It was proven that the microstructure, texture characteristics, and WHC of the double-network gels could be regulated by changing the concentration of Alg in the double-network gels and that the 0.3 % CN-Alg/Ca2+ double gels showed the highest WHC and firmness values. The aim of this study was to provide useful information for the preparation of polysaccharide-protein mixed gels in the food industry or other fields.
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Affiliation(s)
- Jing Wang
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Zuguo Chen
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China
| | - Chan Lei
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Jiamin Li
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Xiaofang Hu
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Feng Zhang
- Chongqing Key Laboratory of Industry and Informatization, Chongqing Enterprise Technology Center, Recognized by Chongqing Government, Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China.
| | - Chong Chen
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China.
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6
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Zeng Y, Tang X, Qin Y, Maimaiti A, Zhou X, Guo Y, Liu X, Zhang W, Gao J, Zhang L. Enhanced removal of methylene blue from wastewater by alginate/carboxymethyl cellulose-melamine sponge composite. Int J Biol Macromol 2023:125280. [PMID: 37301350 DOI: 10.1016/j.ijbiomac.2023.125280] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/03/2023] [Accepted: 06/07/2023] [Indexed: 06/12/2023]
Abstract
Industrial dye wastewater poses a threat to human health due to its harmful effects, and the treatment of related wastewater is receiving increasing attention. In this paper, the melamine sponge with high porosity and convenient separation was selected as matrix material, and alginate/carboxymethyl cellulose-melamine sponge composite (SA/CMC-MeS) was prepared through crosslinking strategy. Not only does the composite cleverly combined the merits of alginate and carboxymethyl cellulose, it also enhanced the adsorption performance for methylene blue (MB). The adsorption data manifested that the adsorption process of SA/CMC-MeS agreed with the Langmuir model and pseudo-second-order kinetic model, and theoretical maximum adsorption capacity was 230 mg/g (pH 8). The characterization results demonstrated that the adsorption mechanism was attributed to the electrostatic attraction between the carboxyl anions on the composite and the dye cations in solution. Importantly, SA/CMC-MeS could selectively separate MB from binary dye system and had positive anti-interference ability in the face of coexisting cations. After 5 times of cycles, the adsorption efficiency remained above 75 %. Based on these outstanding practical properties, this material has a potential to solve dye contamination.
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Affiliation(s)
- Yang Zeng
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Xiangtao Tang
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Yan Qin
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Adila Maimaiti
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Xudong Zhou
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Yujie Guo
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Xin Liu
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Wenqing Zhang
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Jie Gao
- BioLink Pharmaceutical Application System (Jiangsu) Co., Ltd, NanTong 226503, PR China.
| | - Lingfan Zhang
- School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, PR China; Research Center of Analysis and Test, East China University of Science and Technology, Shanghai 200237, PR China.
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7
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Zhang H, Huang Z, Guo P, Guo Q, Zhang H, Jiang L, Xia N, Xiao B. Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property. Int J Biol Macromol 2023; 232:123444. [PMID: 36708901 DOI: 10.1016/j.ijbiomac.2023.123444] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/25/2022] [Accepted: 01/24/2023] [Indexed: 01/27/2023]
Abstract
In this study, emulsion gels were constructed by ionic gelation method using egg yolk granules/sodium alginate bilayers emulsion. In particular, the main driving force of the emulsion gels was controlled by adjusting pH. Compared with pH 7.0, the mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 (G' > G″). The interfacial protein aggregation that occurred at pH 4.0 promoted the compactness of the EYGs emulsion gel structure along with enhanced capillary effect. The emulsion gel structure tended to be complete at 1 % SA of pH 4.0, for the electrostatic interaction required more SA molecules involved in maintaining emulsion gel structural stability. The denser emulsion gel structure of pH 4.0 than pH 7.0 improved storage stability, FFA releasing, and chemical stability of β-carotenes. Bioaccessibility of β-carotenes also decreased to achieve sustained release. This study provides a theoretical basis for tuning emulsion gel structure to adjust encapsulation stability and in vitro digestion characteristics of active ingredients.
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Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Zhao Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Qiannan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Bowen Xiao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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8
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Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Cui B, Mao Y, Liu J, Liang X, Wu D, Chen X, Wang X, Liang H, Li J, Zhou B, Li B. Effect of salt on solution behavior of spinning medium and properties of meat analogue fibers. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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10
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Li J, Pan F, Yun Y, Tian J, Zhou L. Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone. Carbohydr Polym 2023; 299:120151. [PMID: 36876778 DOI: 10.1016/j.carbpol.2022.120151] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022]
Abstract
In this study, the physicochemical properties of pectin from Nicandra physalodes (Linn.) Gaertn. seeds (NPGSP) were analysed firstly, and the rheological behavior, microstructure and gelation mechanism of NPGSP gels induced by Glucono-delta-lactone (GDL) were investigated. The hardness of NPGSP gels was increased from 26.27 g to 226.77 g when increasing GDL concentration from 0 % (pH = 4.0) to 1.35 % (pH = 3.0), and the thermal stability was improved. The peak around 1617 cm-1 was decreased as the adsorption peak of the free carboxyl groups was attenuated with addition of GDL. GDL increased the crystalline degree of NPGSP gels, and its microstructure exhibited more smaller spores. Molecular dynamics was performed on systems of pectin and gluconic acid (GDL hydrolysis product), indicating that inter-molecular hydrogen bonds and van der Waals forces were the main interactions to promote gels formation. Overall, NPGSP has the potential commercial value for developing as a thickener in food processing.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
| | - Fei Pan
- Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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11
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Development and characterization of edible plant-based fibers using a wet-spinning technique. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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12
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Insights on Some Polysaccharide Gel Type Materials and Their Structural Peculiarities. Gels 2022; 8:gels8120771. [PMID: 36547295 PMCID: PMC9778405 DOI: 10.3390/gels8120771] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Global resources have to be used in responsible ways to ensure the world's future need for advanced materials. Ecologically friendly functional materials based on biopolymers can be successfully obtained from renewable resources, and the most prominent example is cellulose, the well-known most abundant polysaccharide which is usually isolated from highly available biomass (wood and wooden waste, annual plants, cotton, etc.). Many other polysaccharides originating from various natural resources (plants, insects, algae, bacteria) proved to be valuable and versatile starting biopolymers for a wide array of materials with tunable properties, able to respond to different societal demands. Polysaccharides properties vary depending on various factors (origin, harvesting, storage and transportation, strategy of further modification), but they can be processed into materials with high added value, as in the case of gels. Modern approaches have been employed to prepare (e.g., the use of ionic liquids as "green solvents") and characterize (NMR and FTIR spectroscopy, X ray diffraction spectrometry, DSC, electronic and atomic force microscopy, optical rotation, circular dichroism, rheological investigations, computer modelling and optimization) polysaccharide gels. In the present paper, some of the most widely used polysaccharide gels will be briefly reviewed with emphasis on their structural peculiarities under various conditions.
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13
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Yuan K, Yang X, Li D, Wang G, Wang S, Guo Y, Yang X. Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02905-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Yang X, Yuan K, Zhang H, Luo S, Wang S, Yang X, Guo Y. Regulation on gel textures of Nicandra physalodes (Linn.) Gaertn. pectin by its synergistic interaction with sodium alginate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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16
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Yang X, Guo C, Yang Y, Yuan K, Yang X, Guo Y. Rheological and gelling properties of Nicandra physalodes (Linn.) Gaertn. pectin in acidic media. Food Chem 2022; 373:131711. [PMID: 34865918 DOI: 10.1016/j.foodchem.2021.131711] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 01/06/2023]
Abstract
Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) was previously recognized as a pectic polysaccharide, with a high galacturonic acid content (87.8%) and a low methoxylation degree (28%). In the present study, it was found that NPGP can form self-supporting gels when cooling its heated solutions (2.0%, w/v) acidified by citric acid. It was demonstrated that the decrease in pH led to the suppression in electrostatic repulsions between the pectin chains, thereby promoting pectin chain-chain association mainly through hydrogen bonding. As the pH decreased from 3.2 to 2.4, the gel strength and gel thermal stability were continuously increased. Moreover, it was shown that sucrose addition slightly promoted the gelation and gel thermal stability of NPGP, but the effect of monovalent ions (Na+) and divalent ions (Ca2+) was not significant. Conclusively, our results indicate that NPGP is a new gelling polysaccharide that shows great potential in formulation of acidic gel foods.
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Affiliation(s)
- Xudong Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Chuo Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Yali Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Kai Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China; National Research & Development Center of Apple Processing Technology, PR China.
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17
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Ebert S, Michel W, Gotzmann L, Baune MC, Terjung N, Gibis M, Weiss J. Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system. J Food Sci 2022; 87:1731-1741. [PMID: 35257380 DOI: 10.1111/1750-3841.16080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/05/2022] [Accepted: 01/20/2022] [Indexed: 02/06/2023]
Abstract
The increasing use of wet texturized plant proteins as meat substitutes requires a characterization of their functional properties, especially in terms of pH-behavior when being mixed with meat proteins to create so-called hybrid products. In this study, a minced model system containing pork meat, curing salt, and various amounts (0-100 wt%) of wet extruded proteins from pea (Pea I, II), pumpkin (Pumpkin I, II, III), and sunflower was used to evaluate the effect of mixing on pH and time-dependent pH-changes upon the addition of glucono-delta-lactone (GDL). Increasing concentrations of plant extrudates resulted in a linear increase of the initial (pH0h ), intermediate (pH6h ), and final pH48h for all samples and higher slopes at higher native pH of extrudates were found. Acidification kinetics of all samples were similar with a distinct pH-drop by 0.3 to 0.8 pH-units per wt% GDL in the first 6 h, followed by a plateau where pH remained constant. At extrudate concentrations of 5 wt% (Pea I, II, Pumpkin I, II) or 15 wt% (Pumpkin III, Sunflower), a sufficient acidification with typically used GDL-amounts ( = 1 wt%) could be achieved, while higher plant protein contents required higher GDL-concentrations in order to reach a pH value of 5.0; a common target value in dry-cured sausages. A mathematical model was proposed to correlate pH, time, acidifier, extrudate concentration, and plant protein origin, to aid in the adjustment of dry-cured hybrid meat formulations, and to describe thresholds of the feasible extrudate and acidifier concentrations. PRACTICAL APPLICATION: Despite the increasing relevance of texturized plant proteins as meat mimetics, little is known about their functional and process-related properties. This study shows that plant protein origin, the level of meat replacement, and the amount of acidifier are linked to the time-dependent pH-value on the basis of a mathematical model. This brings food developers one step closer in creating tailored formulations and estimating the effects of these novel ingredients in the final product characteristics of hybrid meats and analogues.
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Affiliation(s)
- Sandra Ebert
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Wiebke Michel
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lisa Gotzmann
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Marie-Christin Baune
- German Institute for Food Technology, Product Innovation, Lower Saxony, Quakenbrück, Germany
| | - Nino Terjung
- German Institute for Food Technology, Product Innovation, Lower Saxony, Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03974-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
AbstractHybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling and final product properties. In this study, pork meat was partially replaced with texturized pumpkin seed proteins at 12.5, 25, 37.5, and 50% to obtain dry-cured hybrid meat sausages and their ripening (acidification, drying) during 21 days and final product properties (texture, sensory) were characterized and compared to a control (all-meat formulation). The drying behavior and distribution of moisture and free water of hybrids with extrudate contents of 12.5 and 25% were comparable to the sample made with meat and no significant (p > 0.05) differences in proximate composition were found. In contrast, higher meat replacement levels resulted in distinct changes of compositional and textural attributes i.e. chewiness was decreasing by up to 70%. Results suggested 25% of extrudates as an important threshold in manufacture of hybrid dry-cured sausages due to alterations in their ability to bind or release water. Results may be used to understand the influence of alternative texturized proteins in hybrid formulations and help product developers to understand related process and product relevant changes.
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Florowska A, Hilal A, Florowski T, Mrozek P, Wroniak M. Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels. Gels 2022; 8:63. [PMID: 35049598 PMCID: PMC8775203 DOI: 10.3390/gels8010063] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 12/18/2022] Open
Abstract
The aim of the study was to investigate the influence of addition of sodium alginate (SA) and chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing various additions (0.0, 0.1, 0.3, and 0.5 g/100 g) of SA and CH were produced. The hydrogels' properties were assessed based on the volumetric gel index, microstructure, yield stress, texture, stability, and color parameters. According to the findings, the inclusion of these polysaccharides had no influence on the gelation ability of the inulin solution. The physical properties of the hydrogels containing SA or CH differed from hydrogels containing only inulin (INU). The obtained microstructural pictures revealed that the addition of SA and CH resulted in the formation of hydrogels with a more compact, smooth, and cohesive structure. Consequently, they had higher yield stress, strength, and spreadability values than INU hydrogels. The addition of chitosan in comparison with sodium alginate also had a greater effect in strengthening the structure of hydrogels, especially at the level of 0.5 g/100 g. For example, the addition of this amount of SA increased the yield stress on average from 195.0 Pa (INU) to 493.6 Pa, while the addition of CH increased it to 745.3 Pa. In the case of the strength parameter, the addition of SA increased the force from 0.24 N (INU) to 0.42 N and the addition of CH increased it to 1.29 N. In the case of spreadability this increase was from 2.89 N * s (INU) to 3.44 N * s (SA) and to 6.16 N * s (CH). Chitosan also caused an increase in the stability of inulin hydrogels, whereas such an effect was not observed with the addition of sodium alginate. The gels with the addition of SA and CH also had significantly different values of color parameters. Inulin-alginate hydrogels were characterized by higher values of the color parameter a *, lower values of the color parameter b *, and in most concentrations higher values of the color parameter L * compared to inulin-chitosan hydrogels. Based on the collected data, it can therefore be concluded that through the addition of sodium alginate and chitosan, there is a possibility to modify the properties of inulin hydrogels and, consequently, to better adapt them to the characteristics of the pro-health food products in which they will be used.
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Affiliation(s)
- Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (T.F.); (P.M.); (M.W.)
| | - Adonis Hilal
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (T.F.); (P.M.); (M.W.)
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Yuan K, Li X, Yang X, Luo S, Yang X, Guo Y. Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Abstract
In this study, the effect of bacterial cellulose nanofibers (BCNF) incorporation on the structural and rheological properties of casein gels was investigated, where the mixed BCNF and casein gels were prepared by adding gluconic acid δ-lactone (GDL) to acidify the mixed polymer solutions at 3.0% casein concentration (w/v) and varying BCNF concentrations (0–0.5%, w/v). By changing the addition amount of GDL, the mechanical and structural properties of the mixed gels were studied at above, near and below the electric point (pI) of the casein. At pH above the pI of the casein, the introduction of BCNF initially increased the gel strength, but further addition of BCNF weakened the mixed gels. At near and below the pI of the casein, the incorporation of BCNF continuously increased the gel strength. Besides, all gels showed good structural homogeneity, without macroscopic phase separation occurring, which indicated good compatibility of BCNF with the casein gels.
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Affiliation(s)
- Kai Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Xiaofei Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Xudong Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Shuai Luo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi’an , P. R. China
- National Research & Development Center of Apple Processing Technology , Xi’an , P. R. China
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Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106897] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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