•Chitosan promoted the migration of weakly bound water to tightly bound water in gels.•Chitosan and guar gum improved 3D printing performance.•Hydrocolloids addition decreased the relative ...crystallinity.•Physicochemical features could be distinguished by hierarchical cluster analysis.
The effects of guar gum (GG), xanthan gum (XG), carrageenan gum (CG), xanthan-guar gum blend (XG-GG), chitosan (CS), gum arabic (GA) on the water migration, rheological and 3D printing properties of β-carotene loaded yam starch-based hydrogel (BCH) were investigated to expand product form of β-carotene. The results showed that CS addition promoted the migration of weakly bound water to tightly bound water in BCH. Addition of GG, CG, XG-GG, CS and GA enhanced apparent viscosity, G', G'', hardness and gumminess of BCH. CG, XG-GG, CS and GA addition improved printing stability of BCH. The printed objects added with GG and CS displayed smooth lines with fine resolution and higher formability, which showed a more uniform pore distribution and thinner gel skeleton structure. The results of XRD showed that hydrocolloids addition decreased the relative crystallinity of BCH. A combination of physicochemical parameters could be used to discriminate samples through hierarchical cluster analysis.
The aims of this research were to develop a novel bilayer hydrocolloid film based on alginate and to investigate its potential as slow-release wound healing vehicle. The bilayer is composed of an ...upper layer impregnated with model drug (ibuprofen) and a drug-free lower layer, which acted as a rate-controlling membrane. The thickness uniformity, solvent loss, moisture vapour transmission rate (MVTR), hydration rate, morphology, rheology, mechanical properties, in vitro drug release and in vivo wound healing profiles were investigated. A smooth bilayer film with two homogenous distinct layers was produced. The characterisation results showed that bilayer has superior mechanical and rheological properties than the single layer films. The bilayers also showed low MVTR, slower hydration rate and lower drug flux in vitro compared to single layer inferring that bilayer may be useful for treating low suppurating wounds and suitable for slow release application on wound surfaces. The bilayers also provided a significant higher healing rate in vivo, with well-formed epidermis with faster granulation tissue formation when compared to the controls. In conclusions, a novel alginate-based bilayer hydrocolloid film was developed and results suggested that they can be exploited as slow-release wound dressings.
This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % ...formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.
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•Hydrocolloids changed the 3D printing performance of chicken paste.•Chicken paste with KG had the highest printing accuracy.•Chicken paste with AG, KG and GEL could be used to print the complex model.•Hydrocolloids reduce water loss and improve post-treatment stability.•Carrageenan enhances the hardness of the product and the ability to resist external forces.
The peel of Citrus limon is a colossal organic byproduct of the juice industry containing a significant quantity of bioactive polyphenols with diverse therapeutic potentials. As they are often ...underutilized the present investigation aims to valorize and promote the utilization of these polyphenols through encapsulation in a hydrocolloid-based hydrogel matrix for prolonged shelf-life and sustainable delivery. The hydrogels were prepared by blending sodium alginate and pectin through ionotropic gelation which achieved ∼86.72 % polyphenol encapsulation efficiency. The polyphenol-encapsulated hydrogels had maintained the shelf life and effectively preserved >95 % of polyphenols at 30 °C with no discernible variation for >30 days. Multiple physicochemical investigations were performed on the prepared formulation. Additionally, the release kinetics of polyphenols from beads were examined in a simulated gastrointestinal environment. The result showed that ∼87.54 % of entrapped polyphenol was released after 9 h and the pattern was found controlled release type and pH-responsive. The degree of fluctuation of a few specific polyphenolic compounds was noted and evaluated using principal component analysis. Furthermore, the encapsulating procedure protected a considerable amount of antioxidant activity (>60 %) while demonstrating good hemocompatibility. Therefore, the produced formulation may be used by the juice industries to create a valorization step using the byproduct.
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•Citrus limon peel polyphenols were encapsulated in hybrid network hydrogel.•Suitable sustained release profile observed along with bioavailability.•Variation of selected polyphenols was assessed using principal component analysis.•In silico study revealed the biocompatibility of the polyphenols.•New valorization step added to the processing of juice industry byproduct.
The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural ...properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P < 0.05) textural differences were recorded. The control sample displayed higher hardness, chewiness, and cohesiveness than the samples with added hydrocolloids, elucidated by a lower loss tangent (more elastic-like behaviour), and a denser microstructure observed in the cryo-SEM micrographs. Whereas, the samples with hydrocolloids presented a visible extended network with heterogeneous cavities-size, suggesting additional water retention and a more viscous-like behaviour than the control sample after post-processing, thus categorized as potential transitional foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework.
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•3D printing capable of printing meat products with modified texture.•3D printed meat products are potential transitional foods for dysphagia.•Gum blend addition plus 3D printing produces a less dense meat microstructure.
Alginate and Aloe vera are natural materials widely investigated and used in the biomedical field. In this research work, thin hydrogel films composed by alginate and Aloe vera gel in different ...proportions (95:5, 85:15 and 75:25, v/v) were prepared and characterized. The films were evaluated regarding the light transmission behavior, contact angle measurements, and chemical, thermal and mechanical properties. These thin hydrogel films, prepared by crosslinking reaction using 5% calcium chloride solution, were also investigated relatively to their water solubility and swelling behavior. Results showed that Aloe vera improved the transparency of the films, as well their thermal stability. The developed films present adequate mechanical properties for skin applications, while the solubility studies demonstrated the insolubility of the films after 24h of immersion in distilled water. The water absorption and swelling behavior of these films were greatly improved by the increase in Aloe vera proportion.
Hydrocolloid gel particles of micron and sub-micron size are particularly attractive for use in many applications in the food, agricultural, pharmaceutical, and chemical industries, due to their ...biocompatibility, perception as “natural” materials, and soft-solid texture. Industrial applications for such particles include uses as texturizers in confectionery and cosmetic products, slow-release encapsulation agents for flavors, nutrients, and pharmaceutical products, and thickeners in soups and sauces. Properties such as particle size, hardness, shape, texture, and molecular release rates can be important for individual applications. In addition, product formats will determine specific needs for physical form (e.g. dry or wet) and compatibility with other components. The diverse range of potential applications for hydrocolloid gel particles provide a driver for understanding-led tailoring of raw material and process conditions. This review introduces some of the materials that are used to form hydrocolloid gel particles and the corresponding gel formation mechanisms. One issue of importance in the production of hydrocolloid gel particles is the control of particle properties, such as release profiles, strength, and detectability within products. An alternative technique to traditional methods of hydrocolloid gel particle production is evaluated and a model for control of particle size, and subsequently other particle properties, is proposed. Key properties of hydrocolloid gel particles are identified and characterization methods for evaluating these properties are described.
Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate ...strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.
Optimization of protein mixtures and hydrocolloids was carried out for the preparation of sponge cake using egg-white replacer. First, the protein mixtures ranged fixed as followed; soy protein ...isolate (SPI, 2 to 8%), wheat protein isolate (WPI, 2 to 8%), and potato protein isolate (PPI, 2 to 4%) based on preliminary experiments. The foaming properties of protein mixture was investigated and evaluated using reactive surface methodology (RSM). Then, the effects of guar gum (GG) and sodium alginate (SA) in protein mixture were investigated. According to the results of foam properties, optimized formula of mixture is strongly influenced by the PPI, WPI, and SA concentration. Based on the results of this research, the optimal proportions of egg-white replacers are (2% SPI; 4.6% WPI; 3.4% PPI; 0.24% GG; 0.15% SA). The overall quality characteristics of sponge cakes made with egg white replacer were similar compared to the egg white.
•The foaming capacity is significantly influenced by the potato protein proportion.•Addition of hydrocolloids improve the foaming properties of protein mixture.•Research provides optimization formula of egg-white replacer for application on bakery products.
A systematic study on the effect of some commonly used hydrocolloids in yoghurt formulation, namely gelatin (0.5–1.5%), xanthan gum (0.005–0.015%), carrageenan (0.01–0.08%) and modified starch ...(0.5–1.5%) on the physical, tribology and sensory characteristics of skim pot-set yoghurt (0.1% fat) is presented. The results support to develop a tribology model for yoghurt, which can be directly correlated with the scores on texture and mouthfeel attributes from sensory panel by mean of statistical analysis. The tribological behavior, which signifies the lubrication property of the product, depended on the fat content, the type and dosage of hydrocolloid. Among the four hydrocolloids investigated, gelatin appeared to be the best hydrocolloid due to its ability to reduce syneresis, increase texture, viscosity, gel strength and lubrication properties of skim yoghurt. As a result, its sensory perception was significantly improved and attained the same sensory scores with full fat yoghurt for various desired sensory attributes, such as thickness, smoothness and creaminess. Both xanthan gum and carrageenan increased the firmness and viscosity of skim yoghurt, but also significantly increased the syneresis and undesired sensory mouthfeel characteristics, such as chalkiness and lumpiness. Modified starch slightly improved lubrication properties and thickness of skim yoghurt without significant changes in the product texture. From tribological analysis of investigated samples, a four-zone tribology model for yoghurt was proposed. Each zone corresponds to different mechanisms of fluid entrained between the two contact surfaces. The tribology behavior of the yoghurt fluid, therefore, can be represented by the position of each transition point and the slope of each friction zone, which were aligned with the sensory scores from trained panel.
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•Different fat replacers have diverse effects on the lubrication properties of yoghurt.•Gelatin best improves the physical, tribology and sensory characteristics for yoghurt.•We suggest a four-zone model to describe tribology behaviours for pot-set yoghurt.•Tribology provides a better tool to predict the mouthfeel sensory than other methods.
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