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Recent Developments in Food Gels
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Recent Developments in Food Gels

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

Deadline for manuscript submissions: closed (20 August 2023) | Viewed by 57535

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Baskaran Stephen Inbaraj

E-Mail Website
Guest Editor
Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
Interests: nanoscience and nanotechnology; nanodiagnostics and nanotherapeutics; sensors; food/environmental/agricultural waste valorization; food and environmental toxins—analysis and treatment; food and environmental analytical chemistry; novel and green extraction/pretreatment techniques; chromatography—method development; pharmacokinetics and bioavailability; adsorption science and technology
Special Issues, Collections and Topics in MDPI journals
Dr. Kandi Sridhar

E-Mail Website
Guest Editor
UMR1253, Science et Technologie du Lait et de l’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
Interests: agri-food waste utilization; characterization and application of plant proteins; food processing; quality and functionality of foods; extraction of bioactive compounds; functional foods; food product development; micro/nanoencapsulation
Special Issues, Collections and Topics in MDPI journals
Dr. Minaxi Sharma

E-Mail Website
Guest Editor
Laboratoire de Chimie verte et Produits Biobases, Haute Ecole Provinciale de Hainaut - Condorcet, Département AgroBioscience et Chimie, 11 Rue de la Sucrerie, 7800 Ath, Belgium
Interests: nanoencapsulation; functional and nutraceutical foods; essential oils; food waste valorization; microbial biotechnology; plant bioactives
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gels are polymeric colloids with viscoelastic properties that can incorporate large quantities of water, air or oil within their 3D networks, lending them unique properties for broader applications. Although some existing challenges in designing gels have been overcome by major breakthroughs in synthetic polymer chemistry, emerging challenges such as source renewability, cost effectiveness and sustainability remain. Therefore, there is a compelling need for gels prepared from natural sources. Gels prepared from food biopolymers such as proteins and polysaccharides have great potential to meet these challenges because of the affordable, edible, biocompatible, biodegradable and renewable nature of their building blocks. Additionally, they possess a large variety of functionalities and physical gelation characteristics. Compared to synthetic gels, food gels play a critical role in modern food design in structuring foods with desired sensorial, rheological, textural and functional properties, preserving metastable food structures to increase shelf-life, replace fats, enhance satiety to reduce food intake, and aid in the design of complex food shapes through 3D printing. Inevitably, more critical research is necessary to unravel the gel fabrication methods, gelling mechanisms, novel design approaches and structural/mechanical properties of food gels. Furthermore, it is important to investigate how such food gel design principles alter rheological and tribological properties for food quality improvement and nutrient modification of foods without affecting the sensory properties, and how these gels may be used in targeted drug/bioactive delivery within the gastrointestinal tract. 

Thus, this Special Issue on Recent Developments in Food Gels will publish research papers and review articles dealing with topics including but not limited to: 

  • Food gel fabrication with novel processing methods;
  • Polymerization/crosslinking methods;
  • Elucidation of molecular mechanisms;
  • Innovative analytical approaches to characterization, molecular structure–functionality relationship;
  • Food gel–body interaction.

Dr. Baskaran Stephen Inbaraj
Dr. Kandi Sridhar 
Dr. Minaxi Sharma
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

  • hydrogels (macrogels)/microgels/nanogels
  • oleogels/aerogels/lipogels/emulgels
  • multicomponent/mixed gels
  • food gel networks
  • natural biopolymers
  • stimuli-responsive food gels
  • herbal gels
  • self-assembled gels
  • food product development
  • food fortification
  • GIT uptake and release
  • natural product encapsulation and delivery

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Related Special Issue

Published Papers (14 papers)

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Editorial

Jump to: Research, Review

5 pages, 207 KiB  
Editorial
Editorial on Special Issue “Recent Developments in Food Gels”
by Kandi Sridhar, Minaxi Sharma and Baskaran Stephen Inbaraj
Gels 2023, 9(11), 899; https://doi.org/10.3390/gels9110899 - 13 Nov 2023
Viewed by 1197
Abstract
Food gels have been a crucial component in the food industry for many years [...] Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)

Research

Jump to: Editorial, Review

11 pages, 1296 KiB  
Article
Evaluation of a Fish Gelatin-Based Edible Film Incorporated with Ficus carica L. Leaf Extract as Active Packaging
by Hanan Rizqy Fauzan, Andriati Ningrum and Supriyadi Supriyadi
Gels 2023, 9(11), 918; https://doi.org/10.3390/gels9110918 - 20 Nov 2023
Viewed by 2052
Abstract
The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active food packaging materials, they present practical production challenges. Therefore, this [...] Read more.
The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active food packaging materials, they present practical production challenges. Therefore, this study aimed to develop an edible film using Ficus carica L. leaf extract (FLE), as it is affordable, accessible, and has superoxide anion radical scavenging action. This edible film was produced by adding FLE to mackerel skin gelatin at varied concentrations (2.5–10% w/w). The results showed that adding FLE to gelatin films significantly affected the tensile strength (TS), elongation at break (EAB), transmittance and transparency, solubility, water vapor permeability (WVP), antioxidant activity, and antibacterial activity. Among all the samples, the most promising result was obtained for the edible film with FLE 10%, resulting in TS, EAB, solubility, WVP, antioxidant activity, and antibacterial activity against S. aureus and E. coli results of 2.74 MPa, 372.82%, 36.20%, 3.96 × 10−11 g/msPa, 45.49%, 27.27 mm, and 25.10 mm, respectively. The study’s overall findings showed that fish gelatin-based films incorporated with FLE are promising eco-friendly, biodegradable, and sustainable active packaging materials. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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18 pages, 4716 KiB  
Article
Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties
by Nailín Carvajal-Mena, Gipsy Tabilo-Munizaga, Marleny D. A. Saldaña, Mario Pérez-Won, Carolina Herrera-Lavados, Roberto Lemus-Mondaca and Luis Moreno-Osorio
Gels 2023, 9(9), 766; https://doi.org/10.3390/gels9090766 - 20 Sep 2023
Viewed by 1421
Abstract
This study aimed to optimize the 3D printing parameters of salmon gelatin gels (SGG) using artificial neural networks with the genetic algorithm (ANN-GA) and response surface methodology (RSM). In addition, the influence of the optimal parameters obtained using the two different methodologies was [...] Read more.
This study aimed to optimize the 3D printing parameters of salmon gelatin gels (SGG) using artificial neural networks with the genetic algorithm (ANN-GA) and response surface methodology (RSM). In addition, the influence of the optimal parameters obtained using the two different methodologies was evaluated for the physicochemical and digestibility properties of the printed SGG (PSGG). The ANN-GA had a better fit (R2 = 99.98%) with the experimental conditions of the 3D printing process than the RSM (R2 = 93.99%). The extrusion speed was the most influential parameter according to both methodologies. The optimal values of the printing parameters for the SGG were 0.70 mm for the nozzle diameter, 0.5 mm for the nozzle height, and 24 mm/s for the extrusion speed. Gel thermal properties showed that the optimal 3D printing conditions affected denaturation temperature and enthalpy, improving digestibility from 46.93% (SGG) to 51.52% (PSGG). The secondary gel structures showed that the β-turn structure was the most resistant to enzymatic hydrolysis, while the intermolecular β-sheet was the most labile. This study validated two optimization methodologies to achieve optimal 3D printing parameters of salmon gelatin gels, with improved physicochemical and digestibility properties for use as transporters to incorporate high value nutrients to the body. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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21 pages, 7105 KiB  
Article
Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility
by Franziska Trodtfeld, Tina Tölke and Cornelia Wiegand
Gels 2023, 9(9), 740; https://doi.org/10.3390/gels9090740 - 12 Sep 2023
Viewed by 1794
Abstract
Growing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was developed using biodegradable compounds (prolamin, d-mannose, [...] Read more.
Growing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was developed using biodegradable compounds (prolamin, d-mannose, citric acid), as a coating to increase the oxygen barrier of food packaging materials. To improve gel stability and mechanical properties, the gels were physically cross-linked with particles synthesized from tetraethyl orthosilicate and tetramethyl orthosilicate precursors. Additionally, biocompatibility assessments were performed on human keratinocytes and fibroblasts, demonstrating the safety of the gels for consumer contact. The gel properties were characterized, including molecular structure, morphology, and topography. Biocompatibility of the gels was assessed using bioluminescent ATP assay to detect cell viability, lactate dehydrogenase assay to determine cell cytotoxicity, and a leukocyte stimulation test to detect inflammatory potential. A composite gel with strong oxygen barrier properties in low-humidity environments was prepared. Increasing the silane precursor to 50 wt% during gel preparation slowed degradation in water. The addition of citric acid decreased gel solubility. However, higher precursor amounts increased surface roughness, making the gel more brittle yet mechanically resistant. The increase of precursor in the gel also increased gel viscosity. Importantly, the gels showed no cytotoxicity on human keratinocytes or fibroblasts and had no inflammatory effects on leukocytes. This composite gel holds promise for oxygen barrier food packaging and is safe for consumer contact. Further research should focus on optimizing the stability of the oxygen barrier in humid environments and investigate the potential sensitizing effects of biodegradable materials on consumers. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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18 pages, 2716 KiB  
Article
Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel
by Sergey Popov, Vasily Smirnov, Daria Khramova, Nikita Paderin, Elizaveta Chistiakova, Dmitry Ptashkin and Fedor Vityazev
Gels 2023, 9(3), 225; https://doi.org/10.3390/gels9030225 - 14 Mar 2023
Cited by 4 | Viewed by 1714
Abstract
This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels [...] Read more.
This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels were determined. Increasing the HP content in the mixed hydrogel increased its strength. The Young’s modulus and tangent after flow point values were higher for mixed hydrogels than for pure AP and HP hydrogels, suggesting a synergistic effect. The HP hydrogel increased the chewing duration, number of chews, and masticatory muscle activity. Pectin hydrogels received the same likeness scores and differed only in regard to perceived hardness and brittleness. The galacturonic acid was found predominantly in the incubation medium after the digestion of the pure AP hydrogel in simulated intestinal (SIF) and colonic (SCF) fluids. Galacturonic acid was slightly released from HP-containing hydrogels during chewing and treatment with simulated gastric fluid (SGF) and SIF, as well as in significant amounts during SCF treatment. Thus, new food hydrogels with new rheological, textural, and sensory properties can be obtained from a mixture of two low-methyl-esterified pectins (LMPs) with different structures. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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18 pages, 20672 KiB  
Article
Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili (Capsicum annnum L.)
by Windy Heristika, Andriati Ningrum, Supriyadi, Heli Siti Helimatul Munawaroh and Pau Loke Show
Gels 2023, 9(1), 49; https://doi.org/10.3390/gels9010049 - 6 Jan 2023
Cited by 7 | Viewed by 3269
Abstract
Red chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One [...] Read more.
Red chili is a climacteric fruit that still undergoes respiration after harvest. During storage, it is susceptible to mechanical, physical, and physiological damage and decay incidence, therefore a method is needed to protect it so that the quality losses can be minimized. One way this can be achieved is by applying edible coatings that can be made from hydrocolloids, lipids, or composites of both, in addition to antimicrobial agents that can also be added to inhibit microbial growth. In this study, we detail the application of an edible coating made of gelatin composite from tilapia fish skin, which has a transparent color and good barrier properties against O2, CO2, and lipids. To increase its physicochemical and functional qualities, it must be modified by adding composite elements such as pectin as well as hydrophobic ingredients such as garlic essential oil. This study was conducted to determine the effect of a gelatin–pectin composite edible coating (75:25, 50:50, 25:75), which was incorporated with garlic essential oil (2% and 3%) on the physicochemical properties of red chili at room temperature (±29 °C), RH ± 69%) for 14 days. The best treatment was the 50–50% pectin–gelatin composite, which was incorporated with garlic essential oil with a concentration of 2 and 3%. This treatment provided a protective effect against changes in several physicochemical properties: inhibiting weight loss of 36.36 and 37.03%, softening of texture by 0.547 and 0.539 kg/84 mm2, maintaining acidity of 0.0087 and 0.0081%, maintaining vitamin C content of 2.237 and 2.349 mg/gr, anti-oxidant activity (IC50) 546.587 and 524.907; it also provided a protective effect on chili colors changing to red, and retains better total dissolved solid values. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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18 pages, 7273 KiB  
Article
Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius
by Kseniya Belova, Elena Dushina, Sergey Popov, Andrey Zlobin, Ekaterina Martinson, Fedor Vityazev and Sergey Litvinets
Gels 2023, 9(1), 45; https://doi.org/10.3390/gels9010045 - 6 Jan 2023
Cited by 5 | Viewed by 3663
Abstract
The aim of the study is to develop and evaluate the printability of k-carrageenan inks enriched with callus tissue of lupin (L. angustifolius) and to determine the effect of two lupin calluses (LA14 and LA16) on the texture and digestibility of [...] Read more.
The aim of the study is to develop and evaluate the printability of k-carrageenan inks enriched with callus tissue of lupin (L. angustifolius) and to determine the effect of two lupin calluses (LA14 and LA16) on the texture and digestibility of 3D-printed gel. The results demonstrated that the enriched ink was successfully 3D printed at concentrations of 33 and 50 g/100 mL of LA14 callus and 33 g/100 mL of LA16 callus. The feasibility of 3D printing is extremely reduced at higher concentrations of callus material in the ink. The hardness, cohesiveness, and gumminess of the 3D-printed gel with LA16 callus were weakened compared to the gel with LA14 callus. The results of rheological measurements showed that an increase in the content of LA16 callus interfered with the formation of a k-carrageenan gel network, while LA14 callus strengthened the k-carrageenan gel with increasing concentration. Gel samples at different concentrations of LA14 and LA16 calluses formed a spongy network structure, but the number of pores decreased, and their size increased, when the volume fraction occupied by LA14 and LA16 calluses increased. Simple polysaccharides, galacturonic acid residues, and phenolic compounds (PCs) were released from A-FP gels after sequential in vivo oral and in vitro gastrointestinal digestion. PCs were released predominantly in the simulated intestinal and colonic fluids. Thus, incorporating lupin callus into the hydrocolloid ink for food 3D printing can be a promising approach to developing a gelling material with new mechanical, rheological, and functional properties. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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16 pages, 2091 KiB  
Article
Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing
by Sergey Popov, Vasily Smirnov, Nikita Paderin, Daria Khramova, Elizaveta Chistiakova, Fedor Vityazev and Victoria Golovchenko
Gels 2022, 8(11), 708; https://doi.org/10.3390/gels8110708 - 2 Nov 2022
Cited by 5 | Viewed by 2318
Abstract
The aims of the study were to evaluate the influence of pectin isolated from fireweed (FP) on the mechanical and rheological properties of agar (A) gel, to investigate the release of phenolic compounds (PCs) and pectin from A-FP gels at simulated digestion in [...] Read more.
The aims of the study were to evaluate the influence of pectin isolated from fireweed (FP) on the mechanical and rheological properties of agar (A) gel, to investigate the release of phenolic compounds (PCs) and pectin from A-FP gels at simulated digestion in vitro, and to evaluate the oral processing and sensory properties of A-FP gels. The hardness of A-FP gels decreased gradually with the increase in the concentration of FP added (0.1, 0.4, and 1.6%). The hardness of A-FP1.6 gel was 41% lower than A gel. Rheological tests found A gel was a strong physical gel (storage modulus (G′) >>loss modulus (G″)), and the addition of FP up to 1.6% did not significantly change its G’. The G″ value decreased in A-FP gels compared to A gel. The release of galacturonic acid (GalA) was 3.4 ± 0.5, 0.5 ± 0.2, 2.4 ± 1.0, and 2.2 ± 0.7 mg/mL after digestion of A-FP1.6 gel in the oral in vivo phase (OP) and subsequent incubation in simulated gastric (SGF), intestinal (SIF), and colonic (SCF) fluids in vitro. The incubation medium after OP, SGF, and SIF digestion of A-FP1.6 contained 24–64 μg GAE/mL of PCs, while SCF contained 144 μg GAE/mL, supposing a predominant release of antioxidant activity from the gel in the colon. Chewing to readiness for swallowing A-FP gel required less time and fewer chews with less activity of the masseter and temporalis muscles. A-FP1.6 gel had a lower likeness score for taste and consistency and a similar score for appearance and aroma when compared with A gel. Thus, A-FP gels were weakened compared to A gel and required less time and muscle activity for oral processing. A-FP gel had antioxidant activity due to the PCs associated with pectin, while A gel had no antioxidant activity. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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11 pages, 3161 KiB  
Article
Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins
by Xueshen Zhu, Zhenghao Ma, Xinyu Zhang, Xuefang Huang, Junya Liu and Xinbo Zhuang
Gels 2022, 8(10), 633; https://doi.org/10.3390/gels8100633 - 6 Oct 2022
Cited by 11 | Viewed by 2047
Abstract
This paper focuses on the effect of malondialdehyde-induced oxidative modification (MiOM) on the gel properties of duck myofibrillar proteins (DMPs). DMPs were first prepared and treated with oxidative modification at different concentrations of malondialdehyde (0, 0.5, 2.5, 5.0, and 10.0 mmol/L). The physicochemical [...] Read more.
This paper focuses on the effect of malondialdehyde-induced oxidative modification (MiOM) on the gel properties of duck myofibrillar proteins (DMPs). DMPs were first prepared and treated with oxidative modification at different concentrations of malondialdehyde (0, 0.5, 2.5, 5.0, and 10.0 mmol/L). The physicochemical changes (carbonyl content and free thiol content) and gel properties (gel whiteness, gel strength, water holding capacity, rheological properties, and microstructural properties) were then investigated. The results showed that the content of protein carbonyl content increased with increasing MDA oxidation (p < 0.05), while the free thiol content decreased significantly (p < 0.05). Meanwhile, there was a significant decrease in gel whiteness; the gel strength and water-holding capacity of protein gels increased significantly under a low oxidation concentration of MDA (0–5 mmol/L); however, the gel strength decreased under a high oxidation concentration (10 mmol/L) compared with other groups (0.5–5 mmol/L). The storage modulus and loss modulus of oxidized DMPs also increased with increasing concentrations at a low concentration of MDA (0–5 mmol/L); moreover, microstructural analysis confirmed that the gels oxidized at low concentrations (0.5–5 mmol/L) were more compact and homogeneous in terms of pore size compared to the high concentration or blank group. In conclusion, moderate oxidation of malondialdehyde was beneficial to improve the gel properties of duck; however, excessive oxidation was detrimental to the formation of dense structured gels. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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8 pages, 1832 KiB  
Article
Wet Grinder-Treated Okara Improved Both Mechanical Properties and Intermolecular Forces of Soybean Protein Isolate Gels
by Yuya Arai, Katsuyoshi Nishinari and Takao Nagano
Gels 2022, 8(10), 616; https://doi.org/10.3390/gels8100616 - 27 Sep 2022
Cited by 4 | Viewed by 1589
Abstract
The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared with varying amounts of [...] Read more.
The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared with varying amounts of WG-treated okara, and compression tests were performed. Protein solubility was also examined by homogenizing the gel in four different solutions (S1, 0.6 M sodium chloride (NaCl); S2, 0.6 M NaCl and 1.5 M urea; S3, 0.6 M NaCl and 8.0 M urea; and S4, 1.0 M sodium hydroxide). The gel with WG-treated okara had higher breaking stress but not breaking strain. In contrast, the protein solubility in S3 was lower than those of the gel without okara or with WG-untreated okara. A negative correlation (R2 = 0.86) was observed between breaking stress and protein solubility in S3. These results suggest that WG-treated okara enhanced the hydrophobic interactions of SPI gels because protein solubilization by S3 is caused by the differences in hydrophobic interactions. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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Review

Jump to: Editorial, Research

28 pages, 2885 KiB  
Review
Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
by Nurul Saadah Said, Ibukunoluwa Fola Olawuyi and Won Young Lee
Gels 2023, 9(9), 732; https://doi.org/10.3390/gels9090732 - 9 Sep 2023
Cited by 45 | Viewed by 14646
Abstract
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those [...] Read more.
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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28 pages, 4011 KiB  
Review
Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
by Canice Chun-Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, Woojeong Kim, Yong Wang and Cordelia Selomulya
Gels 2023, 9(5), 366; https://doi.org/10.3390/gels9050366 - 26 Apr 2023
Cited by 21 | Viewed by 6945
Abstract
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing [...] Read more.
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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25 pages, 2884 KiB  
Review
A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications
by Pinku Chandra Nath, Shubhankar Debnath, Kandi Sridhar, Baskaran Stephen Inbaraj, Prakash Kumar Nayak and Minaxi Sharma
Gels 2023, 9(1), 1; https://doi.org/10.3390/gels9010001 - 20 Dec 2022
Cited by 34 | Viewed by 9472
Abstract
Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because [...] Read more.
Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels—particularly proteins and polysaccharides—have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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20 pages, 1442 KiB  
Review
Milk Protein-Based Nanohydrogels: Current Status and Applications
by Manpreet Kaur, Aarti Bains, Prince Chawla, Rahul Yadav, Anil Kumar, Baskaran Stephen Inbaraj, Kandi Sridhar and Minaxi Sharma
Gels 2022, 8(7), 432; https://doi.org/10.3390/gels8070432 - 10 Jul 2022
Cited by 4 | Viewed by 3092
Abstract
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of [...] Read more.
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry. Full article
(This article belongs to the Special Issue Recent Developments in Food Gels)
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