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Foods
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Novel Application of Hydrocolloids in Food System
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Novel Application of Hydrocolloids in Food System

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 July 2023) | Viewed by 4821

Special Issue Editors

Prof. Dr. Longtao Zhang

E-Mail Website
Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
Interests: food colloid; food structure design
Dr. Like Mao

grade E-Mail Website
Guest Editor
Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: food colloids; delivery systems; emulsion stability; structural design
Special Issues, Collections and Topics in MDPI journals
Dr. Wei Lu

E-Mail Website
Guest Editor
Department of Food Science, Shanghai Jiaotong University, Shanghai, China
Interests: colloidal nutrition science; salt reduction technology; functional delivery

Special Issue Information

Dear Colleagues,

The application of hydrocolloids in food system is an old topic. Its application makes food undergo various wonderful and interesting changes and endows food with unprecedented properties. With the emergence of new technology and the change of consumption trend, the application of hydrocolloid has some new scenes and often produces some interesting effects in the process of mutual adaptation between technology and demand. For example, hydrocolloid application could be an option of technical means to achieve the purpose of reducing fat, salt and sugar in food; the development of special food for people with dysphagia is also another new field of application, and so on. Therefore, in order to meet the changes in food consumption demand, it will be a very interesting topic to explore the role and mechanism of various food colloids, the impact on food structure, and the possible changes in processing technology.

Prof. Dr. Longtao Zhang
Dr. Like Mao
Dr. Wei Lu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food colloids
  • application
  • food structure
  • processing technology
  • salt reduction
  • fat replacer
  • sugar reduction

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Published Papers (2 papers)

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Research

19 pages, 5028 KiB  
Article
Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels
by Haowei Zhang, Juan Wu and Yu Cheng
Foods 2023, 12(10), 2040; https://doi.org/10.3390/foods12102040 - 18 May 2023
Cited by 8 | Viewed by 2459
Abstract
The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as [...] Read more.
The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microstructure, and digestibility of composite WPI/PPH gels was investigated. Increasing the WPI ratio could improve the storage modulus (G′) and loss modulus (G″) of composite gels. The springiness of gels with the WPH/PPH ratio of 10/3 and 8/5 was 0.82 and 0.36 times higher than that of the control (WPH/PPH ratio of 13/0) (p < 0.05). In contrast, the hardness of the control samples was 1.82 and 2.38 times higher than that of gels with the WPH/PPH ratio of 10/3 and 8/5 (p < 0.05). According to the International Organization for Standardization of Dysphagia Diet (IDDSI) testing, the composite gels belonged to food level 4 in the IDDSI framework. This suggested that composite gels could be acceptable to people with swallowing difficulties. Confocal laser scanning microscopy and scanning electron microscopy images illustrated that composite gels with a higher ratio of PPH displayed thicker gel skeletons and porous networks in the matrix. The water-holding capacity and swelling ratio of gels with the WPH/PPH ratio of 8/5 decreased by 12.4% and 40.8% when compared with the control (p < 0.05). Analysis of the swelling rate with the power law model indicated that water diffusion in composite gels belonged to non-Fickian transport. The results of amino acid release suggested that PPH improved the digestion of composite gels during the intestinal stage. The free amino group content of gels with the WPH/PPH ratio of 8/5 increased by 29.5% compared with the control (p < 0.05). Our results suggested that replacing WPI with PPH at the ratio of 8/5 could be the optimal selection for composite gels. The findings indicated that PPH could be used as a substitute for whey protein to develop new products for different consumers. Composite gels could deliver nutrients such as vitamins and minerals to develop snack foods for elders and children. Full article
(This article belongs to the Special Issue Novel Application of Hydrocolloids in Food System)
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15 pages, 2851 KiB  
Article
Improved Light and In Vitro Digestive Stability of Lutein-Loaded Nanoparticles Based on Soy Protein Hydrolysates via Pepsin
by Renyi Wu, Xuejiao Qie, Zhaojun Wang, Qiuming Chen, Maomao Zeng, Jie Chen, Fang Qin and Zhiyong He
Foods 2022, 11(22), 3635; https://doi.org/10.3390/foods11223635 - 14 Nov 2022
Cited by 4 | Viewed by 1771
Abstract
In order to improve the water solubility and stability of lutein, soy protein isolates (SPI) and their hydrolysates via pepsin (PSPI) and alcalase (ASPI) were used as nanocarriers for lutein to fabricate the lutein-loaded nanoparticles (LNPS) of SPI, PSPI, and ASPI. The encapsulation [...] Read more.
In order to improve the water solubility and stability of lutein, soy protein isolates (SPI) and their hydrolysates via pepsin (PSPI) and alcalase (ASPI) were used as nanocarriers for lutein to fabricate the lutein-loaded nanoparticles (LNPS) of SPI, PSPI, and ASPI. The encapsulation properties, light, and in vitro digestive stability of lutein in nanoparticles, and protein–lutein interactions were investigated. Compared with SPI-LNPS and ASPI-LNPS, PSPI-LNPS was characterized by uniform morphology (approximately 115 nm) with a lower polydispersity index (approximately 0.11) and higher lutein loading capacity (17.96 μg/mg protein). In addition, PSPI-LNPS presented the higher lutein retention rate after light exposure (85.05%) and simulated digestion (77.73%) than the unencapsulated lutein and SPI-LNPS. Fluorescence spectroscopy revealed that PSPI had stronger hydrophobic interaction with lutein than SPI, which positively correlated with their beneficial effects on the light and digestive stability of lutein. This study demonstrated that PSPI possessed significant potential for lutein delivery. Full article
(This article belongs to the Special Issue Novel Application of Hydrocolloids in Food System)
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