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Gels
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Gels Applications on Food Industry
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Gels Applications on Food Industry

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: closed (30 April 2024) | Viewed by 4744

Special Issue Editors

Dr. Xing Fu

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Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Interests: protein; gel; emulsion; egg; enzyme
Special Issues, Collections and Topics in MDPI journals
Dr. Zhou Chen

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Guest Editor
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: enzyme and protein engineering; gel; functional sugar/peptide
Prof. Dr. Osvaldo H. Campanella

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Guest Editor
Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
Interests: food science; rheology; self-assembled nanoparticles; polymer behavior
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gels play a critical role in the food industry. They are widely used in various food categories, such as jelly, pudding, soft candy, and canned food. In order to utilize them more efficiently, economically, and scientifically, it is necessary to have a deeper understanding of this topic. Gums can stabilize, emulsify, and suspend particles in food so that they thicken or form gels, giving a suitable flavor to the product. Gel properties also have an important impact on food quality. In order to enhance product quality and effectively fulfill clients’ needs, it is vital to comprehend the formation process of food gels. In recent years, researchers have conducted in-depth research on gelation mechanisms and effects of common gums such as gelatin, carrageenan, sodium alginate, xanthan gum, etc.

In order to provide specific guidance for the application of food gels in food production and processing, there are also new challenges, namely:

The emergence of novel animal, vegetable, algae, microbial gums, chemically modified, or composite gels; the exploration of the physicochemical properties, gelation, and interaction mechanism; brittle gelling, which causes the food product to be seriously dehydrated.

Thus, we invite researchers to contribute their current forays into this important emergent field in this Special Issue of Gels.

Dr. Xing Fu
Dr. Zhou Chen
Prof. Dr. Osvaldo H. Campanella
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. Gels is an international peer-reviewed open access monthly 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 2100 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

  • gel
  • gum
  • colloidal
  • food
  • gelling
  • mechanism
  • stability
  • thickening
  • emulsifying

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Published Papers (2 papers)

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Research

14 pages, 1598 KiB  
Article
Efficient Degradation for Raffinose and Stachyose of a β-D-Fructofuranosidase and Its New Function to Improve Gel Properties of Coagulated Fermented-Soymilk
by Zhou Chen, Yimei Shen and Jiangqi Xu
Gels 2023, 9(4), 345; https://doi.org/10.3390/gels9040345 - 18 Apr 2023
Cited by 4 | Viewed by 1917
Abstract
A novel β-D-fructofuranosidase gene was identified via database mining from Leptothrix cholodnii. The gene was chemically synthesized and expressed in Escherichia coli, resulting in the production of a highly efficient enzyme known as LcFFase1s. The enzyme exhibited optimal activity at pH [...] Read more.
A novel β-D-fructofuranosidase gene was identified via database mining from Leptothrix cholodnii. The gene was chemically synthesized and expressed in Escherichia coli, resulting in the production of a highly efficient enzyme known as LcFFase1s. The enzyme exhibited optimal activity at pH 6.5 and a temperature of 50 °C while maintaining stability at pH 5.5–8.0 and a temperature below 50 °C. Furthermore, LcFFase1s exhibited remarkable resistance to commercial proteases and various metal ions that could interfere with its activity. This study also revealed a new hydrolysis function of LcFFase1s, which could completely hydrolyze 2% raffinose and stachyose within 8 h and 24 h, respectively, effectively reducing the flatulence factor in legumes. This discovery expands the potential applications of LcFFase1s. Additionally, the incorporation of LcFFase1s significantly reduced the particle size of coagulated fermented-soymilk gel, resulting in a smoother texture while maintaining the gel hardness and viscosity formed during fermentation. This represents the first report of β-D-fructofuranosidase enhancing coagulated fermented-soymilk gel properties, highlighting promising possibilities for future applications of LcFFase1s. Overall, the exceptional enzymatic properties and unique functions of LcFFase1s render it a valuable tool for numerous applications. Full article
(This article belongs to the Special Issue Gels Applications on Food Industry)
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13 pages, 3074 KiB  
Article
Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability
by Shuaishuai Wei, Ying Gao, Lulu Ma, Zhan Wang, Xin Liu, Ying Liu, Mengzhen Zhong, Shijian Dong and Shugang Li
Gels 2022, 8(12), 838; https://doi.org/10.3390/gels8120838 - 19 Dec 2022
Viewed by 2006
Abstract
Composite gels prepared with ovalbumin (OVA) as basic materials have been gradually utilized in food and biological fields. However, the structure and function of gels made from natural materials are not perfect, especially the hardness, viscoelasticity and water-holding capacity of gels, which are [...] Read more.
Composite gels prepared with ovalbumin (OVA) as basic materials have been gradually utilized in food and biological fields. However, the structure and function of gels made from natural materials are not perfect, especially the hardness, viscoelasticity and water-holding capacity of gels, which are easily affected by various factors (pH, NaCl, etc.). In order to improve the antibacterial effect and safety of gels, and on the basis of exploring the bacteriostatic formula of lysozyme-oregano essential oil (LZ-OEO), the influence of microwave treatment on the stability of the composite bacteriostatic material gel was emphatically investigated and discussed so as to develop a new bacteriostatic gel material. The results revealed that the LZ-OEO antibacterial gel prepared by adding 20% OEO, with a ratio of 3:2 between OVA and LZ, was more stable after microwave treatment, and the synergistic antibacterial effect was significantly improved. That is, the OVA and LZ-OEO composite gel processed using a 350 W microwave treatment for 1 min had the highest hardness, the water-holding capacity reached 78.05% and a dense and ordered network structure was formed. In addition, the compound gel displayed excellent antibacterial effects against Staphylococcus aureus and Escherichia coli. The experimental findings in this study effectively expands the application scope of lysozyme antibacterial materials and provides a more favorable technical foundation for future development and utilization. Full article
(This article belongs to the Special Issue Gels Applications on Food Industry)
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