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Gels
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Recent Advances on Gels for Food Industry
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Recent Advances on Gels for Food Industry

A special issue of Gels (ISSN 2310-2861).

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 20000

Special Issue Editors

Dr. Mohammad Rezaul Islam Shishir

E-Mail Website
Guest Editor
Institute for Advanced Study, Shenzhen University, Shenzhen, China
Interests: bioactive food compounds, micro- and nanoencapsulation; drug delivery
Special Issues, Collections and Topics in MDPI journals
Dr. Naymul Karim

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
Interests: food hydrocolloids; oral drug delivery systems; micro- and nanoencapsulation; food bioactive compounds; natural bioactive compounds; bioavailability; metabolic diseases; pharmacological activity of bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gels are semi-solid colloidal or polymer networks that have extensive application in the food industry. Some food products in the form of gels include jams, jellies, confectionery, desserts, and yogurt. In recent years, gel-based foods have become increasingly popular in the market due to their high water content, low calorie density, appealing taste, and satiety-enhancing property. Gel structures (hydrogel, aerogel, emulgel, lipogel, etc.) can be varied depending on the interactions between the two polymers, their gelling mechanisms, gel-formation conditions, etc. Modeling gel formation in foods is a complex issue due to the presence of different food constituents and polymers in the food system. Furthermore, the intermolecular interactions between different polymers considered the predominant factors for gel formation can be affected by the polymer concentration, pH, ionic strength, temperature, etc. Therefore, in-depth research efforts are required to explore the potential of different natural polymers (polysaccharides, proteins) and their combinations for desired gel properties, to understand the gel-formation mechanisms, and to investigate the stability and quality properties of gel-based food products. Moreover, technological improvements together with optimized formulation and processing parameters are of the utmost importance for the industrial production of gel-based food products.

This Special Issue aims to present recent updates on the development of gel-based food products and their industrial application utilizing natural biopolymers that include novel and/or promising biopolymer combinations, as well as processing and technological improvements. We welcome original research articles, reviews on recent progress, as well as short communications related to the research theme.

Dr. Mohammad Rezaul Islam Shishir
Dr. Naymul Karim
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

  • natural biopolymers
  • polysaccharides
  • proteins
  • hydrogels
  • aerogels
  • emulgels
  • lipogels
  • rheology and texture
  • sensory, mechanical, and optical properties
  • nutrition
  • stability

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Published Papers (4 papers)

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Research

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13 pages, 3260 KiB  
Article
Enhanced Antioxidant Activity of Fresh Fruits through Salicylic Acid/β-CD Hydroalcoholic Gels
by Zujin Yang, Youliang Guan and Hongbing Ji
Gels 2022, 8(1), 61; https://doi.org/10.3390/gels8010061 - 15 Jan 2022
Viewed by 2510
Abstract
Oxidation is an important cause of fruit spoilage, and therefore improving the antioxidant capacity of fresh fruits is beneficial to their preservation. Herein, fresh-cut bananas were used as a type of fresh fruit and soaked in 75% hydroalcoholic gels containing salicylic acid (SA) [...] Read more.
Oxidation is an important cause of fruit spoilage, and therefore improving the antioxidant capacity of fresh fruits is beneficial to their preservation. Herein, fresh-cut bananas were used as a type of fresh fruit and soaked in 75% hydroalcoholic gels containing salicylic acid (SA) or SA/β-CD inclusion complex (SA/β-CD). After treatment, they were placed in an atmosphere at 85% relative humidity at 20 °C for 12 days. A significant reduction in spoilage in bananas treated with the hydroalcoholic gels in the presence of SA/β-CD was observed, compared with those treated with gels in the presence or absence of SA. The free-radical-scavenging performances of SA and its complex were investigated using the DPPH (1,1-diphenyl-2-picryl-hydrazil) method. Based on the results, the significant increase in antioxidant activity was attributed to the fact that the inclusion complex could break the intramolecular hydrogen bonding of SA, thus efficiently eliminating ROS in the fruits. The formation of the inclusion complex was confirmed by experiments and theoretical calculations. Our findings indicate that treatment with SA/β-CD can provide an efficient method of maintaining postharvest quality and extending the shelf life of bananas. Full article
(This article belongs to the Special Issue Recent Advances on Gels for Food Industry)
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13 pages, 1491 KiB  
Article
Ingestion of Carbohydrate Solutions and Mouth Rinse on Mood and Perceptual Responses during Exercise in Triathletes
by María Martínez-Olcina, Laura Miralles-Amorós, Nuria Asencio-Mas, Manuel Vicente-Martínez, Rodrigo Yáñez-Sepúlveda and Alejandro Martínez-Rodríguez
Gels 2022, 8(1), 50; https://doi.org/10.3390/gels8010050 - 9 Jan 2022
Viewed by 2901
Abstract
Triathlons are endurance events that include swimming, running, and cycling. Triathletes need to eat optimally during training and competitions to maximize their potential for success. The presence of carbohydrates in the mouth could activate regions in the brain to enhance athletic performance in [...] Read more.
Triathlons are endurance events that include swimming, running, and cycling. Triathletes need to eat optimally during training and competitions to maximize their potential for success. The presence of carbohydrates in the mouth could activate regions in the brain to enhance athletic performance in exercise. Methods: This study examined the effects of glucose and mouthwash in ten male triathletes (age: 26.0 ± 8.7 years, height: 173.6 ± 10.4 cm, BMI 22.0 ± 1.7 kg/m2). The four oral test solutions included (A) Rinse with placebo, (B) Water + gel with placebo, (C) Rinse with 15% CH concentration, and (D) Water + gel with 15% CH concentration (25 g gel in 165 mL water). The Rate of Perceived Exertion (RPE), Sensation Scale (FS), Felt Arousal Scale (FAS), Profile of Mood States (POMS), blood glucose, sprints, and dietary habits were assessed in each subject. All preceded ingestion of the oral-based test solution during workouts. Results: RPE showed no significant differences for subjective perceptions. The same was observed for FS and sprints. FAS scores increased over time (p = 0.039) in all groups. POMS score increased significantly in group D (p = 0.041). There was no effect of time on plasma glucose levels (p = 0.737). As for correlations, positive correlations were observed between sprint and FAS variables (p = 0.011). Conclusions: It appears that CH intake correlates positively with mood, but in all other variables, there are no differences depending on the product. Full article
(This article belongs to the Special Issue Recent Advances on Gels for Food Industry)
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14 pages, 2268 KiB  
Article
The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels
by Yajun Zhu, Yufeng Lu, Tao Ye, Shaotong Jiang, Lin Lin and Jianfeng Lu
Gels 2022, 8(1), 10; https://doi.org/10.3390/gels8010010 - 23 Dec 2021
Cited by 13 | Viewed by 3943
Abstract
The effects of different salt additions (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) on the gelling properties and protein phosphorylation of the mixed gels (MG) formed by silver carp (Hypophthalmichthys molitrix) surimi with 10% crabmeat were investigated. The MG’s breaking force, [...] Read more.
The effects of different salt additions (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) on the gelling properties and protein phosphorylation of the mixed gels (MG) formed by silver carp (Hypophthalmichthys molitrix) surimi with 10% crabmeat were investigated. The MG’s breaking force, deformation, gel strength, and water-holding capacity (WHC) increased as the salt concentration increased. The intrinsic fluorescence intensity of the samples initially decreased and then increased, reaching the lowest when the NaCl concentration was 2.5%. The result of SDS–polyacrylamide gel electrophoresis indicated that large aggregates were formed by protein–protein interaction in the MG containing 2.5% or 3.0% NaCl, decreasing the protein band intensity. It was also found that with the addition of NaCl, the phosphorus content initially increased and then decreased, reaching the maximum when the NaCl concentration was 2% or 2.5%, which was similar to the changing trend of actin band intensity reported in the results of Western blot. These results revealed that the amount of salt used had a significant effect on the degree of phosphorylation of the MG protein. The increase in phosphorylation was linked to improved gelling properties, which could lead to new ideas for manufacturing low-salt surimi products in the future. Full article
(This article belongs to the Special Issue Recent Advances on Gels for Food Industry)
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Review

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27 pages, 2206 KiB  
Review
Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications
by Xiaohong Sun, Hao Wang, Shengnan Li, Chunli Song, Songyuan Zhang, Jian Ren and Chibuike C. Udenigwe
Gels 2022, 8(2), 135; https://doi.org/10.3390/gels8020135 - 21 Feb 2022
Cited by 41 | Viewed by 7760
Abstract
Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive [...] Read more.
Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies. Full article
(This article belongs to the Special Issue Recent Advances on Gels for Food Industry)
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