Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration

Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures

This work studied the phase transition and gel properties of cassava starch in aqueous choline acetate ([Ch][OAc]) solution at different [Ch][OAc]:water weight ratios. The paste viscosity and gel strength followed a similar pattern to the starch phase transition temperature, increasing at a 2:3 [Ch][OAc]:water ratio and then decreasing at 3:2 and 4:1 ratios. However, the mobility of free water in the starch gel decreased as the [Ch][OAc]:water ratio increased. At the same [Ch][OAc]:water ratios, acetylated cassava starch (ACS) underwent phase transition more easily than native cassava starch (NCS), leading to greater granule destruction. Nevertheless, ACS gels displayed more viscous-dominated rheological behavior, lower paste viscosity, viscoelasticity, and weaker water-holding capacity (WHC) than NCS gels. In contrast, cross-linked cassava starch (CCS) gels had higher paste viscosity, gel viscoelasticity, and WHC. However, at a 4:1 [Ch][OAc]:water ratio, the viscoelasticity of CCS gel was lower than NCS gel, and the differences in WHC were minimal, likely due to the incomplete phase transition of especially CCS under this condition. Our findings show that starch chemical modification significantly affects phase transition behavior and gel properties in [Ch][OAc]:water mixtures, with outcomes influenced by the viscosity of the aqueous [Ch][OAc] solution and the interaction between [Ch][OAc] and water.

Pickering emulsion of camellia oil stabilized by Octenyl succinic acid starch: Interaction, lipid oxidation and digestibility

The application of camellia oil is limited by its susceptibility to oxidation and insolubility in water, particularly under high humidity and temperature conditions. In order to effectively reduce the oxidation rate of camellia oil, prolong the shelf life in order to improve the stability in storage under different conditions, this study encapsulates camellia oil in Pickering emulsions stabilized by Octenyl succinic acid (OSA) starch, achieving a 100-fold reduction in release rate and enhanced lipid oxidation stability. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 1.72 μm and 2.73 μm, when the Pickering emulsion was set at pH 6 and 0.1 M NaCl. In the digestion process, the microstructures observed that Pickering emulsion possessed super stability against oral and gastric digestions, prolonged the release time and improved the bioavailability compared with camellia oil, and the digestibility of the emulsion was 56.16 % within 120 min. All these results indicate that OSA-starch stabilized camellia oil can effectively increase solubility, improve stability and expand the application range.

Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties

Octenyl succinic anhydride (OSA)-modified starch is a commonly used food emulsifier and its emulsifying properties are positively correlated with the degree of substitution (DS). However, the maximum concentration of OSA in starch approved by the FDA and the China National Food Safety Standards is 3%. This study aims to enhance the emulsifying properties of OSA-modified waxy adlay seed starch by gelatinization under a limited DS and investigate its use in preparing delivery systems. The gelatinized OSA starch exhibited a more flexible macromolecular structure and better emulsifying activity (20.19 m2/g). The gelatinized OSA starch-stabilized astaxanthin-loaded emulsions showed high retention of astaxanthin (>50%) and long-term stability (56 days). In vitro digestion, the emulsion system showed a protective effect on astaxanthin, and the bioaccessibility of astaxanthin was increased to 16.32%. This study indicated that gelatinization could enhance the emulsifying properties of OSA starch, and this starch-stabilized emulsion was an effective system for astaxanthin.

Enhancement of the formation and stability of low-fat Pickering emulsion gels stabilized with egg yolk granules-chitosan complex: Insights into the development of mayonnaise substitutes

This study employed egg yolk granules (EYG) in combination with chitosan (CS) to evaluate the feasibility of constructing low-fat Pickering emulsion gels and investigated the properties of emulsion gels with different oil volume fractions (0-50 %) to address the stability issue. The results showed that the self-supporting structure of the emulsion gels gradually increased at 0-40 % oil phase, and the oil droplet sizes were all smaller than 10 μm. However, when the oil phase reached 50 %, the emulsion showed water-oil phase separation. The addition of oil modified the state and movement of water molecules in the emulsion system, which in turn affected the water and oil loss rates. Notably, the emulsion gels exhibited similar rheological and textural characteristics to mayonnaise at 30 % oil phase. Furthermore, the emulsion gels demonstrated promising centrifugation and freeze-thaw stability. This study suggests an innovative and efficient approach to low-fat mayonnaise substitution with consistent quality.

Removal-Free and Multicellular Suspension Bath-Based 3D Bioprinting

Suspension bath-based 3D bioprinting (SUB3BP) is effective in creating engineered vascular structures. The transfer of oxygen and nutrients via engineered vascular networks is necessary for tissue or organ survival and integration following transplantation. Existing SUB3BP techniques face challenges in fabricating hierarchical structures with multicellular organization, including issues related to suspension bath removal, restricted material choices, and low accuracy. A next-generation SUB3BP technique that is removal-free and multicellular is presented. A simple, storable, stable, and scalable starch hydrogel design leverages the diverse spectrum of hydrogels available for use in SUB3BP. Starch granules (8.1 µm) create vascular structures with minimal surface roughness (2.5 µm) that simulate more natural vessel walls compared to prior research. The development of cells and organoids, as well as the bioprinting of multicellular skin models with vasculature, demonstrates that starch suspension baths eliminate the removal process and have the potential for fabricating artificial tissue with a hierarchical structure and multicellular distribution.

Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure

Polysaccharides are widely used to improve the quality of plant-based meat analogue (PMA). In this study, four kinds of konjac glucomannan (KG) with different deacetylation degrees (DD) were prepared, namely KG1 (native KG, DD = 0.00 %), KG2 (DD = 41.40 %), KG3 (DD = 80.01 %) and KG4 (DD = 89.07 %), and their effects on the quality of PMA were studied. Results manifested that KG3 improved the hardness (from 3017.16 g to 3307.16 g) and protein digestibility (from 49.65 % to 53.01 %) of PMA without reducing the P21, KG2 and KG4 were less effective than KG3, while KG1 led to a significant decline in the hardness and protein digestibility of PMA. The rheological properties and intermolecular force analysis showed that the partially deacetylated KG was more conducive to improving the G' of the protein system during heating and the proportion of covalent bonds in PMA. These findings suggested that partially deacetylated KG was more promising than native or highly deacetylated KG in PMA. Furthermore, scanning electron microscopy revealed that the morphology of KG gradually changed from fine filaments, to coarse filaments, short filaments and granules as DD increased. This study provides a theoretical basis for the application of partially deacetylated KG in PMA.

Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan

This study aimed to elaborate the combination effect of polysaccharides on physicochemical properties and in vitro digestive behavior of astaxanthin (AST)-loaded Pickering emulsion gel. AST-loaded Pickering emulsion gel was prepared by heating Pickering emulsion with konjac glucomannan (KGM) and κ-carrageenan (CRG). The microstructure revealed that adding the two polysaccharides resulted in Pickering emulsion forming a network structure. It exhibited a denser and more uniform network structure, enhancing its mechanical properties four times and increasing its water-holding capacity by 20 %. In vitro digestion experiments demonstrated that the release of free fatty acids from the Pickering emulsion gel (4.25 %) was notably lower than that from conventional Pickering emulsion (17.19 %), whereas AST bioaccessibility was remarkably low at 0.003 %. It provided a feasible strategy to regulate the bioaccessibility in Pickering emulsion, which has theoretical significance to guide the current eutrophic diet people.

Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets

Twin-screw extrusion pretreatment has great potential for the development of three-dimensional (3D) printed food as dysphagia diets. This study aimed to investigate the effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets. The results indicated that twin-screw extrusion pretreatment was found to change chain length distributions, short-range ordered structure and relative crystallinity of whole potato flour (WPF), thereby improving its 3D printing performance. With the increasing proportion of long linear chains (DP > 12), the intensity of hydrogen bonds, linear viscoelastic region, storage modulus (G'), loss modulus (G″), viscosity and n of whole potato flour paste were increased, enhancing high printing accuracy and shape retention of 3D printed samples with a denser microstructure and smaller pore diameter distribution. The whole potato flour paste extruded with a peristaltic pump speed at 5.25 mL/min (WPF-4) displayed the highest printing accuracy with excellent rheological properties, good water distribution state and dense network structure, which classified as class 5 level dysphagia diets. This research provides an effective guidance for the modification of whole potato flour using twin-screw extrusion pretreatment as 3D printed food inks for dysphagia patients.

Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity

Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 µm and 1.89 µm, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application.

The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough

The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes in thermal-mechanical rheological properties, microstructure, chemical interactions, water distribution, and macropolymer formation by Mixolab mixer, fluorescence microscopy, and low-field nuclear magnetic resonance (LF-NMR). The findings revealed that lophatherum gracile brongn flavonoids disrupted the three-dimensional network of gluten proteins in the wheat dough, leading to decreased water-binding capacity and reduced gluten protein crosslinking while enhancing thermal stability and inhibiting the starch retrogradation of the dough. This study provided important insights into the interaction mechanisms between lophatherum gracile brongn flavonoids and the proteins/starch in wheat dough, offering theoretical guidance for the development of novel wheat-based products for industrialization and practical production.

Interactions between rice starch and flavor components and their impact on flavor

Flavor is considered one of the most significant factors affecting food quality. However, it is often susceptible to environmental factors, so encapsulation is highly necessary to facilitate proper handling and processing. In this study, the structural changes in starch encapsulation and their effects on flavor retention were investigated using indica starch (RS) as a matrix to encapsulate three flavoring compounds, namely nonanoic acid, 1-octanol, and 2-pentylfuran. The rheological and textural results suggested that the inclusion of flavor compounds improved the intermolecular interactions between starch molecules, resulting in a significant increase in the physicochemical properties of starch gels in the order: nonanoic acid > 1-octanol > 2-pentylfuran. The XRD results confirmed the successful preparation of v-starch. Additionally, the inclusion complexes (ICs) were characterized using FT-IR, SEM, and DSC techniques. The results showed that v-starch formed complexes with Flavor molecules. The higher enthalpy of the complexes suggested that the addition of alcohols and acids could improve the intermolecular complexation between starch molecules. The retention rates of three flavor compounds in starch were determined using HS-GC, with the values of 51.7 %, 32.37 %, and 35.62 %. Overall, this study provides insights into novel approaches to enhance the quality and flavor retention, improve the storability and stability, reduce losses during processing and storage, and extend the shelf life of starchy products.

Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound

This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p < 0.05). Analysis of frequency sweep and strain scanning revealed that the storage modulus (G') and yield strains of FSEG increased after 300 W ultrasonic treatment. Additionally, the recovery rate after creep recovery test significantly increased from 18.70 ± 0.49% (0 W) to 58.05 ± 0.54% (300 W) (p < 0.05). Ultrasound treatment also resulted in an increased β-sheet content and the formation of a more compact micro-network structure. This led to a more uniform distribution of oil droplets and reduced mobility of water within the gel. Moreover, ultrasonic treatment significantly enhanced the encapsulation efficiency of quercetin in FSEG from 81.25 ± 0.62 % (0 W) to 90.04 ± 1.54% (300 W). The bioaccessibility of quercetin also increased significantly from 28.90 ± 0.40% (0 W) to 42.58 ± 1.60% (300 W) (p < 0.05). This study enriches the induction method of soy protein emulsion gels and provides some references for the preparation of fermented emulsion gels loaded with active substances.

Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application

Water-in-oil (W/O) Pickering emulsions have wide applications in the food industries. However, the existing W/O Pickering particles have disadvantages such as lack of bioactivity and poor stability. In this study, naturally occurring bioactive oleanolic acid (OA) was used as a novel emulsifier for W/O emulsions. Results revealed that rod-like OA could formulate into spherical nanoparticles by self-assembly, and then be anchored onto the oil-water interface to stabilize the emulsions. Besides, both OA concentration and internal water fraction (φ) had significant effect on the properties of emulsions. Furthermore, the resulted emulsions exhibited potential application as carriers for epigallocatechin-3-gallate (EGCG), which significantly improved its UV and thermal stability. Meanwhile, it could effectively protect EGCG from gastric digestion, and controlled release in the intestine. This work demonstrated the successful application of OA as a stabilizer for W/O emulsions, and provided valuable insight into its potential as delivery system for hydrophilic instable compounds.

Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate

In this paper, the effect of monosodium glutamate (MSG) on coconut protein (CP) solubility, surface hydrophobicity, emulsification activity, ultraviolet spectroscopy and fluorescence spectroscopy was investigated. Meanwhile, the changes in the in vitro digestive properties of coconut milk were also further analyzed. MSG treatment altered the solubility and surface hydrophobicity of CP, thereby improving protein digestibility. Molecular docking showed that CP bound to pepsin and trypsin mainly through hydrogen bonds and salt bridges. And MSG increased the cleavable sites of pepsin and trypsin on CP, thus further improving the protein digestibility. In addition, MSG increased the Na+ concentration in coconut milk, promoted flocculation and aggregation between coconut milk droplets, which prevented the binding of lipase and oil droplets and inhibited lipid digestion. These findings may provide new ideas and insights to improve the digestive properties of plant-based milk.

Unveiling the significance of gastric digestion in gastrointestinal fate of octenylsuccinylated starch-stabilized emulsions

The importance of gastric digestion in starch-based emulsion is often overshadowed compared to intestinal digestion, despite acknowledging the activity of salivary α-amylase in the stomach. This study aimed to address this gap by investigating the digestion of starch-based emulsions through orogastrointestinal digestion experiments. Our observations revealed the crucial role of salivary α-amylase, which hydrolyzed ∼8 %, ∼56 %, and ∼ 28 % of starch in emulsions stabilized by octenylsuccinylated maize starch (OMS-E), gelatinized OMS (GOMS-E), and retrograded OMS (ROMS-E), respectively, during the gastric phase. Consequently, ∼23 % of the oil in GOMS-E underwent lipolysis during this phase, whereas ∼13 and ∼ 6 % of the oil was lipolyzed in OMS-E and ROMS-E, respectively. These phenomena significantly influenced their small intestinal digestion and the bioaccessibility of encapsulated curcumin. Notably, GOMS-E exhibited ∼28 % lower curcumin bioaccessibility than that of curcumin encapsulated in OMS-E or ROMS-E. This difference was attributed to premature gastric digestion and subsequent encapsulant release in the case of GOMS-E. This understanding can be utilized to manipulate the delivery and digestion of starch-based emulsions. Importantly, our findings highlight the necessity of considering gastric amylolysis and lipolysis when investigating the gastrointestinal fate of starch-based emulsions.

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to encapsulate rambutan peel polyphenols (RPP) and delay their release time to improve their stability and bioavailability. The mechanical properties, rheology, stability, swelling properties, water-holding capacity, RPP loading, and slow-release behavior of LMPH were investigated. The results showed that LMPH has adequate mechanical and rheological properties, high thermal stability, excellent swelling and water-holding capacity, and good self-healing behavior. Increasing the polysaccharide content not only improved the hardness (0.17-1.13 N) and water-holding capacity of LMPH (90.84-99.32%) but also enhanced the encapsulation efficiency of RPP (93.13-99.94%). The dense network structure slowed down the release of RPP. In particular, LMPH5 released only 61.58% at 48 h. Thus, a stable encapsulated slow-release system was fabricated using a simple method based on the properties of LMPH. The developed material has great potential for the sustained release and delivery of biologically active substances.

Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition

The physicochemical properties and gastrointestinal fate of β-carotene-loaded emulsions and emulsion gels were examined. The emulsion was emulsified by whey protein isolate and incorporated with chitosan, then the emulsion gels were produced by gelatinizing potato starch in the aqueous phase. The rheology properties, water distribution, and microstructure of emulsions and emulsion gels were modulated by chitosan combination. A standardized INFOGEST method was employed to track the gastrointestinal fate of emulsion systems. Significant changes in droplet size, zeta-potential, and aggregation state were detected during in vitro digestion, including simulated oral, stomach, and small intestine phases. The presence of chitosan led to a significantly reduced free fatty acids release in emulsion, whereas a slightly increasing released amount in the emulsion gel. β-carotene bioaccessibility was significantly improved by hydrogel formation and chitosan addition. These results could be used to formulate advanced emulsion systems to improve the gastrointestinal fate of hydrophobic nutraceuticals.

Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability

This study investigated the properties of 3D-printed high internal phase emulsion (HIPE)-rice starch gels, specially tailored for personalized nutrition by co-encapsulating resveratrol and β-carotene. We examined the influence of amylose content on various parameters, including functional groups, linear and nonlinear rheology, printed precision and microstructural stability. Additionally, we assessed the protective efficacy and release in vitro digestion of these gels on the encapsulated bioactive components. Compared to HIPE, HIPE-starch gels differently impacted by amylose content in starches. Low-level amylose weakened the network structure, attributed to amylose mainly responsible for gel formation and weak hydrogen bond interaction between the surface-active molecules and amylose due to gelatinized starch granules rupturing the protein network. Oppositely, high-level amylose led to denser, more gel-like structures with enhanced mechanical strength and reversible deformation resistance, making them suitable for 3D printing. Furthermore, 3D-printed gels with high-level amylose demonstrated well-defined structures, smooth surfaces, stable printing and less dimension deviation. They were also regarded as effective entrapping and delivery systems for resveratrol and β-carotene, protecting them against degradation from environment and damage under the erosion of digestive fluid. Overall, this research offers a straightforward strategy for creating reduced-fat HIPE gels that serve as the carrier for personalized nutraceutical foods.

Effect of ultrasonic power on delivery of quercetin in emulsions stabilized using octenyl succinic anhydride (OSA) modified broken japonica rice starch

In this study, emulsions stabilized by octenyl succinic anhydride-modified broken japonica rice starch (OSA-BJRS) were prepared at different ultrasonic power intensities for the delivery, controlled release, and improved bioavailability of quercetin. The OSA-BJRS emulsions ultrasonicated at 400 W exhibited the highest encapsulation efficiency (89.37 %) and loading efficiency (58.34 %) of quercetin, the smallest volume-average droplet diameter (0.51 μm) and polydispersity index (0.19), the highest absolute value of the ζ-potential (26.73 mV), and the highest apparent viscosity and viscoelasticity. The oxidation stability, storage stability, thermal stability, and salt ion stability of the emulsions were also notably improved by the ultrasonication treatment. In addition, the results of the simulated in vitro digestion demonstrated that the ultrasonicated OSA-BJRS emulsions had an enhanced quercetin delivery performance and could stably transport quercetin to the small intestine for digestion. The OSA-BJRS emulsion ultrasonicated at 400 W exhibited the highest cumulative release rate (95.91 %) and the highest bioavailability (30.48 %) of quercetin. This suggests that OSA-BJRS emulsions prepared by ultrasonication can be considered effective delivery systems for hydrophobic functional components.

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan

In present study, bilayer emulsions with different interfacial structures stabilized by casein/butyrylated dextrin nanoparticles (CDNP), chitosan (CS) and chitosan nanoparticles (CSNP) were prepared to overcome the limitations of conventional emulsions. The effects of chitosan morphology and incorporation sequences on the bilayer emulsions were examined. Bilayer emulsions prepared with CDNP as the inner layer and CS/CSNP as the outer layer were observed to have smaller droplet sizes (1.39 ± 86.74 um and 1.45 ± 7.87 um). Bilayer emulsions prepared with CDNP as the inner layer and CS as the outer layer exhibited the lowest creaming index (2.38 %) after 14 days of storage, indicating excellent stability. Furthermore, bilayer emulsion prepared with CDNP as the inner layer and CS as the outer layer also exhibited a uniform water distribution, excellent protein oxidative stability, and uniformly distributed droplets by the measurement of Low-field NMR, intrinsic tryptophan fluorescence and laser confocal laser scanning microscopy. These results indicated that the study provided a theoretical basis for the development and design of bilayer emulsions with different interfacial structures. This study also provides a new material for the preparation of delivery systems that protect biologically active compounds. Bilayer emulsions are promising for applications in traditional and manufactured food products.

Surfactant-Mediated Crystalline Structure Evolution Enabling the Ultrafast Green Synthesis of Bismuth-MOF in Aqueous Condition

Green synthesis of stable metal-organic frameworks (MOFs) with permanent and highly ordered porosity at room temperature without needing toxic and harmful solvents and long-term high-temperature reactions is crucial for sustainable production. Herein, a rapid and environmentally friendly synthesis strategy is reported to synthesize the complex topological bismuth-based-MOFs (Bi-MOFs), [Bi9(C9H3O6)9(H2O)9] (denoted CAU-17), in water under ambient conditions by surfactant-mediated sonochemical approach, which could also be applicable to other MOFs. This strategy explores using cetyltrimethylammonium bromide (CTAB) amphiphilic molecules as structure-inducing agents to control the removal of non-coordinated water (dehydration) and enhance the degree of deprotonation of the ligands, thereby regulating the coordination and crystallization in aqueous solutions. In addition, another two new strategies for synthesizing CAU-17 by crystal reconstruction and one-step synthesis in binary solvents are provided, and the solvent-induced synthesis mechanism of CAU-17 is studied. The as-prepared CAU-17 presents a competitive iodine capture capability and effective delivery of the antiarrhythmic drug procainamide (PA) for enteropatia due to the broad pH tolerance and the unique phosphate-responsive destruction in the intestine. The findings will provide valuable ideas for the follow-up study of surfactant-assisted aqueous synthesis of MOFs and their potential applications.

Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment

In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.

Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes

The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications has generated considerable interest. However, the application of fucoxanthin in the food and pharmaceutical industries is limited due to its highly unsaturated structure. This research aimed to investigate the synergistic mechanism of a unique Pickering emulsion gel stabilized by salmon byproduct protein (SP)-pectin (PE) aggregates and evaluate its ability to enhance the stability and bioavailability of FX. Various analytical techniques, including fluorescence spectroscopy, contact angle testing, turbidity analysis, and cryo-field scanning electron microscopy, were used to demonstrate that electrostatic and hydrophobic interactions between SP and PE contribute to the exceptional stability and wettability of the Pickering emulsion gels. Rheological analysis revealed that increasing the concentration of SP-PEs resulted in shear-thinning behavior, excellent thixotropic recovery performance, higher viscoelasticity, and good thermal stability of the Pickering emulsion gels stabilized by SP-PEs(SEGs). Furthermore, encapsulation of FX in the gels showed protected release under simulated oral and gastric conditions, with the subsequent controlled release in the intestine. Compared to free FX and the control group without PE (SEG-0), SEG-4 exhibited a 1.92-fold and 1.37-fold increase in the total bioavailable fraction of FX, respectively. Notably, during the study, it was observed that SEGs have the potential to serve as cake decoration for 3D printing to replace traditional cream under lower oil phase conditions (50%). These findings suggest that SP-PEs-stabilized Pickering emulsion gels hold promise as carriers for delivering bioactive compounds, offering the potential for various innovative food applications.

Waxy maize starch incorporated (-)-epigallocatechin-3-gallate can stabilize emulsion gel and improve antioxidant activity

A food-grade emulsion gel was stabilized using waxy maize starch (WS) incorporated (-)-epigallocatechin-3-gallate (EGCG) at different ratio (from 5 % to 20 %, w/w). The microstructure, rheological behavior, physical stability and antioxidant activity of emulsion gels were investigated using confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), and rheometer, etc. The results suggested that incorporated EGCG obviously affected the spatial configuration of WS hydrogel. The WS/EGCG hydrogels presented an excellent lipophilic capacity characterized by tightly adhering to linseed oil droplets in the emulsion gels. Moreover, the viscosity, viscoelasticity and physical stability of the emulsion gels stabilized by the WS/EGCG hydrogel matrices were significantly enhanced. The emulsion gel stabilized by the WS/EGCG hydrogel matrix (15 % EGCG) had long-term emulsifying stability because its emulsified phase volume fraction (77.14 %) remained stable for 30 days. Compared with typical natural and synthetic antioxidants in food and pharmaceutical processing, the emulsion gels stabilized by the WS/EGCG hydrogel matrices showed significant stronger DPPH (97.45 %) and ABTS•+ (97.97 %) free radical scavenging activity. These results demonstrate that WS/EGCG hydrogels can not only be used in food-grade matrix materials to stabilize emulsion gels but also improve the antioxidant activity of the emulsion gels.

Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet

Dysphagia, a condition characterized by difficulty swallowing, has emerged as a threat to health. Herein, we investigated the feasibility of preparing a novel 3D-printed dysphagia diet using emulsions and gellan gum. A gel network was facilitated by the inclusion of gellan gum, which also helped to reduce the size of the oil droplets. Emulsion gels (with 0.3 %-0.5 % gellan gum) were stable at 25 °C for 30 days and tolerated a high ionic concentration of 800 mmol L-1. Emulsion gels remained stable after heat treatment and centrifugation. The excellent stability of the emulsion gels was related to the three-dimensional network developed by the gellan gum. The rheological results validated the solid-state behavior, shear thinning behavior and structural recovery of emulsion gels. Emulsion gels with 0.3 %-0.5 % gellan gum were suitable for 3D printing since they had high printing accuracy, self-support, and smooth surface texture. International Diet Standardization Initiative (IDDIS) tests have shown that emulsion gels can be classified as a level 3-5 dysphagia diet. In addition, the bioaccessibility of astaxanthin increased 1.7 times after being encapsulated by emulsion gels. Overall, these results demonstrate the potential of emulsion gels in the development of novel 3D-printed diets for dysphagia and bioactive protection.

Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase

This study aimed to compare the regulatory effects of blue honeysuckle anthocyanins (BHA), blueberry anthocyanins (BBA), and blackcurrant anthocyanins (BCA) on the in vitro digestibility of corn starch in terms of starch physicochemical properties and structure, as well as α-amylase inhibition. The results revealed that adding all three anthocyanins lowered digestibility in the following order: BHA > BCA > BBA. The terminal digestibility (C∞) decreased from 73.84 % to 57.3 % with the addition of 10 % BHA, while the resistant starch (RS) content increased from 4.39 % to 48.82 %. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis indicated that anthocyanins and starch interacted through noncovalent bonds. Differential scanning calorimetry (DSC) analysis showed that the gelatinization enthalpy was dramatically lowered in all three anthocyanin groups, with 10 % BHA producing a 38.58 % drop. Rheological property analysis showed that anthocyanins increased the apparent viscosity and modulus with starch. The interaction between anthocyanin and α-amylase was mainly through the formation of hydrogen bonds and hydrophobic forces. This research provides theoretical guidance for developing low glycemic index (GI) anthocyanin starch-based foods.