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Shear and extensional rheology are the critical tools for developing food thickeners for dysphagia management. In this work, Tremella polysaccharide (TP) and commercially available thickeners, including xanthan gum (XG), guar gum (GG), sodium alginate (SA), sodium carboxymethylcellulose (CMC), and konjac gum (KGM) were selected to compare the thickening performance at IDDSI level 1–3 by shear rheology, extensional rheology and droplet aspect ratio. For each IDDSI level, the concentrations of samples in similar shear viscosity at shear rate of 50 s−1 were successfully found and used for study. The shear rheology results showed that XG, KGM, TP and GG existed more prominent shear thinning behaviors when compared to SA and CMC. The filament break-up time of TP and XG was relatively close at IDDSI level 2–3 and significantly longer than the others, exhibiting excellent extensional viscosities. Moreover, the syringe extrusion flow behavior test demonstrated that XG and TP had larger droplet aspect ratios than the other polysaccharides used in this study, showing a higher cohesiveness. In conclusion, the shear and extensional properties of TP were comprehensively explored and confirmed to have great potentials for application in developing formulations for dysphagia thickeners. [Display omitted] • It cost less to prepare thickening liquids with same IDDSI levels by using TP. • TP demonstrated higher shear thinning characteristics at the same IDDSI level. • TP exhibited better extensional rheology and cohesiveness compared to the others. • TP showed great potentials for applications in dysphagia products. [ABSTRACT FROM AUTHOR]

Monitoring of food quality, in particular, high-protein food quality, is an important component in ensuring food safety and human health. In this research, a feasible and easy solution casting and solvent evaporation strategy was adapted to fabricate alizarin red S (ARS)-loaded halochromic cationic guar gum (CGG) and κ-carrageenan (CAR) blend packaging labels to improve its good physical strength, multifunctional acid–base responsive characteristics, and water barrier properties. The findings indicated that incorporating CAR at 40% polymer solid mass achieved higher tensile strength (21.0 ± 1.77 MPa), water resistance (29.92 ± 6.61% solubility), and thermal stability, which can be attributed to good compatibility between CGG and CAR. The results obtained from FT-IR, XRD, and SEM analyses demonstrate that the incorporation of ARS exhibits non-covalent bonding with the polymer blend matrix through electrostatic interactions and hydrogen bonding, thus reducing its crystallinity and restructuring the CGG-CAR matrix disorderly. The prepared indicating label films presented visual recognition of ammonia and trimethylamine (TMA-N) at 0.008 mM in 6 min (the total color difference (ΔE) for TMA-N is＞11.89), and can be reused at least six times. Moreover, the color of ARS at different pH values remains persistent for at least 180 days. The practical applications show that the films, as indicator labels, can realize real-time, accurate, and visual dynamic monitoring of seafood (shrimp) and milk by engendering three chromatic stages discernible by the naked eye (fresh, spoiling, and spoiled). The ΔE for monitoring sub-fresh milk and shrimp reached as high as 14.91 and 13.32, respectively. Schematic illustration of obtaining and characterizing ARS-loaded halochromic CGG-CAR blend films. [Display omitted] • Binary films have higher mechanical strength, water resistance, thermal stability. •ARS has bestowed noticeably antioxidative and UV-barrier properties for binary film. •The color of ARS at different pH values can remain stable for at least 180 d. •Accurate monitoring of shrimp/milk was based on discernible three chromatic stages. •Indicating labels have outstandingly responded to sub-fresh milk/shrimp. [ABSTRACT FROM AUTHOR]

Insufficient mechanical, barrier and water resistance properties of guar gum (GG) films limit their application in food packaging field. Herein, the properties of GG films were enhanced by a stepwise modification strategy. The mechanical and water vapor barrier properties of GG films were initially reinforced by doping with a different type of polysaccharide (sodium alginate; SA). Next, carboxylated cellulose nanofibers (CCN) were introduced as a reinforcing agent to improve film properties via two methods (blending and layer-by-layer (LBL) assembly method). Finally, the water resistance of composite films was further enhanced by calcium ion cross-linking treatment. GG/SA composite films exhibited better mechanical strength and water vapor barrier capacity compared to pristine GG film. In addition, the introduction of CCN, either by blending or LBL method, improved the light barrier, water vapor barrier and tensile strength. The calcium ion cross-linking treatment further enhanced the water vapor barrier, thermal stability, tensile strength and water resistance capacity. The potential applications of GG/SA/CCN films in real food packaging were also explored. In short, this study presents a simple and feasible performance enhancement strategy for GG and other underperforming polysaccharide matrix films, with potential applications in the development of high-performance bio-based food packaging materials. [Display omitted] • A stepwise reinforcement strategy was proposed for reinforcing guar gum-based films. • Sodium alginate addition improved mechanical strength and water vapor barrier of films. • CCN addition methods (blend and LBL) were evaluated for film performance improvement. • Both methods improved tensile strength, water vapor barrier and opacity of films. • Ca2+ crosslinking improved water resistance, tensile strength and water vapor barrier. [ABSTRACT FROM AUTHOR]

The interactions between non-starch polysaccharides alter the physicochemical properties of the mucin, therefore can affect encapsulated nutrients penetrating through the mucus layer in the gastrointestinal tract. This study explored the interactions between mucin and galactomannans (GMs) with different mannose-to-galactose ratios going through contact, diffusion, and binding stages. During contact stage, the contact angle was used to characterize the interactions between mucin and GMs, and results showed that locust bean gum (4:1) with lower molecular weight had more contact area to form more hydrogen bonds with water. At diffusion and binding stage, based on the analysis of ATR-FTIR, rheology, and fluorescence spectroscopy, more galactose side chains in guar gum (2:1) had more hydrogen donors and acceptors and more space between polysaccharides to form intermolecular hydrogen bonds with mucin, which enhanced the interactions with mucin. Molecular docking results suggested that more hydrogen bonds in the main chain and less in the side chain resulted in more availability to form intramolecular hydrogen bonds and therefore reduced the strength of the interactions with mucin. Moreover, the Transwell assay revealed that enhancing the interactions of GMs with mucin, especially hydrogen bonds, slowed down the migration of the riboflavin. The current discovery laid the groundwork for designing GMs-based delivery systems that are capable to control the duration of nutrient action on the mucus by changing the molecular properties of the polysaccharide. [Display omitted] • Three-stage interaction mechanism between mucin and GMs was discussed. • Mannose-to-galactose ratios of GMs regulate the interactions with mucin. • Interaction mechanism can control the migration behavior of riboflavin. [ABSTRACT FROM AUTHOR]

The microstructure of ice cream and frozen desserts is known to influence their meltdown behavior. In this study, we hypothesized that the interaction of milk protein and galactomannans, specifically the phase separation often observed between hydrocolloids and protein, along with the interaction of hydrocolloids in the serum phase, affected meltdown behavior in non-fat aerated frozen foam. Ice creams were made with protein contents from 4 to 8%, with the addition of guar gum or locust bean gum. The effect of κ-carrageenan in protein and galactomannans was also studied. Melting characteristics were compared to the rheological and structural characteristics of the ice cream as well as to the phase separation in the mix and drip-through solution. The freezing-melting process inhibited microscopic and macroscopic phase separation in most locust bean gum samples, primarily due to the cryo-gel maintaining structural integrity and altering hydrocolloid-proteins interactions. The cryo-gel structure also led to slow melting rates and stable melted foams in the 4% milk protein system even in the absence of milk fat globules and clusters. Increasing milk protein from 4% to 8% in locust bean gum samples resulted in faster melting and a transition to complete dripping, indicating the disruption of the cryo-gel structure by increased proteins. In contrast, all guar gum samples fully dripped through the mesh with a fast melting rate. A negative trend was found between phase separation and melting rate in the guar gum samples containing κ-carrageenan, indicating that the diminishing interaction between the two immiscible phases accelerated liquid drainage. [Display omitted] • Cryo-gel formed by locust bean gum provided good stability to the melted foam in the absence of the fat network. • The cryo-gel structure of locust bean gum inhibited phase separation between protein and polysaccharide. • The phase separation in the serum phase hindered the liquid drainage during the melting process. [ABSTRACT FROM AUTHOR]

Lacticaseibacillus rhamnosus GG (LGG) is a widely recognized probiotic known for its health-promoting properties, such as supporting digestive and oral health, bolstering immune function, aiding in weight management, and potentially enhancing psychological well-being. However, unlocking its full potential necessitates addressing challenges like extending its shelf life and fortifying its resilience against harsh acidic conditions in the gastrointestinal tract. In this study, we employed a layer-by-layer (LbL) technique, using oppositely charged polymers — chitosan (CHI) and zein/tween-80/fucoidan nanoparticles (ZTFD), to encapsulate LGG, aiming to enhance LGG's functional attributes and viability. Our hypothesis centered on LbL encapsulation's potential to bolster LGG's survival and stability in adverse conditions by creating robust protective layers via electrostatic interactions between chitosan and ZTFD nanoparticles. Results demonstrated that (CHI/ZTFD) 2 -LGG, the two bi-layer coated variant, exhibited superior survival rates under extreme conditions such as freezing, heat, and storage, outperforming uncoated LGG. Moreover, in simulated gastrointestinal fluid over 120 min, plain LGG suffered a 3.92 log CFU/mL reduction, while (CHI/ZTFD) 2 -LGG experienced a milder 2.15 log CFU/mL reduction. In an in vivo mice study, (CHI/ZTFD) 2 -LGG displayed a remarkable 63.7-fold increase in survival compared to plain LGG. These findings highlight the potential of LbL encapsulation in enhancing LGG's robustness, enabling its use as a probiotic in food and pharmaceutical applications. The incorporation of encapsulated LGG into formulations holds promise for advancing probiotic utilization and enhancing consumer health. [Display omitted] • Lacticaseibacillus rhamnosus GG (LGG) was successfully encapsulated in chitosan (CHI) and zein/tween-80/fucoidan (ZTFD) nanoparticles via layer-by-layer assembly. • CHI and ZTFD coating notably improved LGG cell viability under adverse conditions. • Two bi-layer coated LGG, i.e., (CHI/ZTFD) 2 -LGG, exhibited improved survivability in vitro when compared with plain LGG. • In vivo mice study confirmed the superior viability of (CHI/ZTFD) 2 -LGG compared to plain LGG, suggesting its potential for enhanced probiotic effects. [ABSTRACT FROM AUTHOR]

Three-dimensional (3D) printing of food product is an emerging technology. This study investigated the effects of hydrocolloid addition on 3D printing of plant-protein based meat-analogs. Meat-analog inks were formulated with soy protein isolate, gluten, canola oil, and water. Hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) were added to meat-analogs formulation. The influence of hydrocolloid addition and deep-fat-frying on 3D printing process parameters, thermal, structural, and physicochemical properties of meat-analogs, were investigated. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to deep-fat-frying (at 180 °C, 90sec) in canola oil. Results showed that the meat-analog ink's viscosity (3871–5482 Pa s), 3D printing rate (0.34–0.39 g s−1), printing error (2.51–10.37%), printing precision (81.97–97.27%), dimensional stability (91.22–98.61%), and cooking loss (5.69–14.23%) were significantly (p < 0.05) impacted by the incorporation of hydrocolloid. Moisture-fat profile of uncooked 3D printed meat-analogs were identical, however, differences in color attributes (L∗, a∗, b∗) among the hydrocolloids added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were substantially impacted by deep-fat-frying. During deep-fat-frying, the loss of moisture, absorption of fat, and changes in color attributes were associated with the types of hydrocolloids incorporated in formulating the meat-analog's ink. Overall, surface's structure, chemical profile, and glass-transition-temperature of 3D printed deep-fat-fried meat-analogs were extremely impacted by the addition of hydrocolloids as well as by the types of used hydrocolloids in meat-analog ink. [Display omitted] • Hydrocolloids addition impacts meat-analog ink's viscosity. • Hydrocolloid influences 3D printing rate, error, precision, dimensional stability, cooking loss. • Moisture, fat, color of 3D printed deep-fat-fried analogs interwind with the type of hydrocolloid. • Structural and thermal traits of fried 3D meat analogs were interlinked with types of hydrocolloid. • Overall performance of hydrocolloids was printing parameter/attribute-specific. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of the addition of potato starch (PS) and guar gum (GG) at different concentrations (0.4 and 0.8%) on the physical properties, protein conformation, and in vitro digestibility of soybean curd. The results indicated that the PS acted as a filler in the protein structure, enhancing the firmness, springiness, and chewiness of the soybean curd. GG encapsulated the disorganized filamentous protein matrix, increasing the adhesiveness of the soybean curd. The addition of GG and PS reduced the hydrophobic interactions and disulfide bonds responsible for cross-linking soybean curd proteins, while forming more hydrogen bonds with the proteins (p < 0.05). GG formed the most hydrogen bonds with the proteins, as well as reduced β-sheet content and transformed into more random coil and β-turn (p < 0.05). Also, the addition of GG (particularly at 0.8%) significantly reduced the degree of protein hydrolysis (31.98%) in soybean curd, resulting in fewer small molecular weight peptides and lower total amino acid content (3386.79 μg/g protein) at the end of in vitro digestion (p < 0.05). In contrast, the addition of a small amount of PS (0.4%) did not affect the protein digestibility of soybean curd. This study clarified the impact of polysaccharide additions on modifying the soybean curd texture and protein digestibility. [Display omitted] • Potato starch and guar gum improved the textural characteristics of soybean curd. • Potato starch as filling in the protein network structure. • A small amount of potato starch (0.4%) did not affect protein digestibility. • Guar gum encased the protein matrix thereby reducing digestibility. [ABSTRACT FROM AUTHOR]

In this study, antioxidant and antibacterial proanthocyanidins (PA) were covalently conjugated with dialdehyde guar gum (DGG) to produce DGG-PA conjugates. Then DGG-PA conjugates were incorporated into quaternary ammonium chitosan (QAC)-based matrix to create QAC/DGG-PA films. The structure, physicochemical properties, and antioxidant and antibacterial effects of DGG-PA conjugates and QAC/DGG-PA films were analyzed. The active packaging potentials of QAC/DGG-PA film-forming solutions in the edible coating of pork loins were evaluated. Results showed DGG-PA conjugates had unique UV absorption peak (280 nm), infrared bands (1610 and 1521 cm−1) and proton nuclear magnetic resonance signals (6.82 ppm) of PA groups. DGG-PA conjugates showed amorphous state with sheet-like and fibrous morphology. DGG-PA conjugates had good biocompatibility and antioxidant and antibacterial effects. After adding DGG-PA conjugates, the surface of QAC-based films became smooth and the crystallographic nature of the films declined. DGG-PA conjugates elevated the light/water vapor/oxygen barrier performances, mechanical properties, and antioxidant and antibacterial effects of QAC-based films. QAC/DGG-PA edible coatings effectively prolonged the shelf life of pork loins from 4 days to 6−10 days. Results verified QAC/DGG-PA films and their film-forming solutions had good application potentials in active packaging. [Display omitted] • Proanthocyanidins (PA) were covalently conjugated with dialdehyde guar gum (DGG). • DGG-PA conjugates had good biocompatibility, antioxidant and antibacterial effects. • Films were prepared using quaternary ammonium chitosan (QAC) and DGG-PA conjugates. • Conjugates increased the antioxidant and antibacterial effects of QAC-based films. • QAC/DGG-PA film-forming solutions showed good edible coating effects on pork loins. [ABSTRACT FROM AUTHOR]

During the oral processing of foods, mixing occurs between food and saliva. The co-existence of the main food hydrocolloids with saliva components, such as mucin, leads to alterations in the food matrix. This paper is a critical assessment of data published over the last years on the phase stability of hydrocolloid – mucin systems, and on the interactions between the principal components of saliva and of soft foods. A prominent feature noticed in almost all cases is the strong impact of mucin in phase stability: In every studied system, substantial concentration and pH ranges are found where mucin aggregates otherwise stable food macromolecular systems, or reverses the aggregation of others. The origin of these phenomena is traced down to the molecular-level interactions between each macromolecule and mucin. They are discussed in terms of the nature of interactions (electrostatics, hydrogen bonds, hydrophobic interactions, steric interactions, etc) and their quantification in thermodynamic terms (enthalpic and entropic constituents of the macromolecule – mucin interactions). These phase behaviors strongly affect their flow, namely their shear and extensional rheologies. The different food hydrocolloids (caseinate, xanthan gum, guar gum, etc) are divided in three categories, based on their interaction with mucin and on the resulting rheology. Based on the differing stability patterns (which derive from different food hydrocolloid – mucin interactions, and lead to different rheological patterns), a working hypothesis can be brought forward: Food texture is based on the interplay between saliva (here mucin) and the food's hydrocolloidal components. Food macromolecule – saliva interactions and mucin's particular role on texture should be considered in view of the growing needs of vulnerable populations, especially regarding xerostomic and dysphagic conditions. [Display omitted] • This is a critical appraisal of hydrocolloid – mucin phase stability. • Hydrocolloids are grouped into categories, based on their mixing behavior with mucin. • Mucin's interactions with hydrocolloids define a food's oral behavior and rheology. • Every thickener/emulsifier/gelling agent interacts in a different pattern with mucin. • A working hypothesis is built on mucin's role on hydrocolloid oral processing. [ABSTRACT FROM AUTHOR]

This work explored the effects of guar gum (GG) concentration (0, 0.9, 1.8, 2.7, 3.6, 4.5 g) on the rheological properties, water distribution, microstructure and 3D printing performance of egg yolk powder-potato starch (EYP-PS) composite gels. The results showed that EYP-PS inks with GG added showed higher gel modulus, apparent viscosity, and hardness compared to the "Control". Low-field nuclear magnetic resonance (LF-NMR) results indicated that GG was able to restrict the free movement of water and promote the migration of EYP-PS to tightly bound water. The microstructure results showed that GG could induce EYP-PS to form a denser network structure, and EYP-PS inks with an appropriate amount of GG showed better springiness. Fourier transform infrared spectroscopy (FT-IR) confirmed that the addition of GG did not create new functional groups in EYP-PS, but enhanced the hydrogen bonding in the gels. Overall, GG-1.8 and GG-2.7 exhibited the best 3D printing performance and were more suitable for patients with swallowing disorders. This study contributes to the development of 3D-printed gel food containing egg yolk powder as well as exploring the effect of GG on egg yolk powder-starch composite food materials. [Display omitted] • Egg yolk powder-potato starch (EYP-PS) composite gels were used for 3D printing. • Guar gum (GG) influenced the rheological properties of EYP-PS gels. • GG densified the microscopic network structure of EYP-PS composite gels. • GG changed the texture characteristics of EYP-PS composite gels. • The appropriate amount of GG improved the 3D printing performance of EYP-PS. [ABSTRACT FROM AUTHOR]

The effect of annealing treatment on the physicochemical properties, flow behavior, and especially in vitro digestibility of potato starch-galactomannan (locust bean gum, tara gum, guar gum, and fenugreek gum) complexes was investigated. Scanning electron microscopy and particle size analysis showed that the galactomannan (GTM) increased the size of potato starch (PS) and adhesions appeared in the starch-galactomannan complexes (PS-GTM). After annealing treatment (ANN), more adhesions appeared in the PS-GTM. However, ANN had little effect on the size of the PS and PS-GTM. GTM decreased the ΔH of the PS, and the short-range ordering (R 1047/1022), T o , T c , and T p of the PS-GTM increased after ANN. Moreover, the diffraction pattern of the PS still was B-type after the addition of GTM and ANN. However, the relative crystallinity of the PS-GTM was decreased after ANN. Rheology showed that all the complexes exhibited elastic gel structures (G' > G″), and the addition of GTM increased the apparent viscosity, gel-like properties, and modulus of the PS. In vitro digestion showed that the addition of GTM increased the resistant starch (RS) content in the PS, and the RS was positively correlated with the ratio of mannose and galactose under the effect of ANN, with the RS content of the Tara gum complexes increasing from 69.73% to 89.42%. This study provides valid information for the development of healthy, low GI functional foods. [Display omitted] • Complexes prepared from potato starch with galactomannan. • Galactomannan increased the RS content of potato starch. • Annealing treatment improved RS content of starch-galactomannan complexes. [ABSTRACT FROM AUTHOR]

Guar gum (GG) containing mainly galactomannan (GM) is one of the most used hydrocolloids in food industry. β-Mannooligosaccharides (β-MOS) as building blocks generated from GG are potential prebiotics, yet their structures are still unclear. Preparation of GG-derived β-MOS and decoding the galactose substitution information of β-MOS are an ongoing challenge. Here, a novel β-mannanase BF0736 that belongs to the glycoside hydrolase family 26 from Bacteroides fragilis NCTC 9343 strain was cloned and applied to degrade GG for preparation of β-MOS mixture with a yield of 81.3 ± 2.2% (w/w; relative to GG). Eleven major galacto-mannooligosaccharides (G-MOS) with degree of polymerization (DP) 2–11 were purified from the mixture by SEC and HPAEC techniques. A new strategy for decoding the galactose substitution information of G-MOS was developed by using two-step labeling (derivatizations of anomeric site in mannose and primary hydroxyl group site in galactose) combined with tandem mass spectrometry analysis methods. Precise structures of these G-MOS were characterized, and eight oligosaccharides including 63-α- d -galactosyl-β- d -mannotriose, 61,63-di-α- d -galactosyl-β- d -mannotriose, 63,64-di-α- d -galactosyl-β- d -mannotetraose, 61,63,64-tri-α- d -galactosyl-β- d -mannotetraose, 63,64,65-tri-α- d -galactosyl-β- d -mannopentaose, 61,63,64,65-tetra-α- d -galactosyl-β- d -mannopentaose, 63,64,65,66-tetra-α- d -galactosyl-β- d -mannohexaose and 61,63,64,65,66-penta-α- d -galactosyl-β- d -mannohexaose were prepared and identified from GG for the first time, which provided critical insights into the distribution pattern of galactose in GG. Our results contribute to the utilization of GG and its derived β-MOS in functional foods. [Display omitted] • A novel β-mannanase BF0736 was identified from B. fragilis. • Eleven major G-MOS were purified from GG after BF0736 hydrolysis. • A new strategy for sequencing and identifying of G-MOS was established. • Eight of these G-MOS were prepared and identified for the first time. [ABSTRACT FROM AUTHOR]

This study introduces an innovative approach for the encapsulation and heat-triggered release of natural pigment, paprika oleoresin (PO) as a model pigment, by formulating oleogel-in-hydrogel bigels incorporating candelilla wax (CW). By varying the CW concentrations, the impact on the critical physicochemical properties of bigels was investigated. Increasing CW concentration from 2 to 8% elevated the sol-gel transition temperature (Tg) of the oleogels significantly, ranging from 45.83 ± 0.83 to 61.38 ± 0.51 °C (p < 0.05). Across all CW concentrations, high encapsulation efficiency over 95% was consistently observed. Conversely, reducing CW concentration increased droplet size within the bigels, varying from 13.19 ± 2.97 to 2.97 ± 0.60 μm (p < 0.05). Notably, these bigels exhibited distinct heat-triggered pigment release characteristics. In specific, the amount of released PO decreased with increased CW concentration, resulting in a lower ΔE* value. Correlation analysis highlighted CW's positive correlation with the Tg of the oleogel and bigel lightness, and its negative correlation with droplet size, cumulative pigment release content, release rate constant, redness, yellowness, and ΔE* of the bigel. These results indicate that controlling pigment release through CW-based bigels with thermoresponsive properties can enhance color stability and preserve the integrity of pigment during heat processing. This novel bigel system with heat-triggered release properties holds promise for wider application in the food industry. Overall, it addresses the critical need to stabilize and precisely regulate natural pigment release, which is important for both product quality and consumer satisfaction in the food industry. [Display omitted] • Tg of candelilla wax (CW) oleogel affected the thermal properties of the bigels. • CW oleogel-based bigels demonstrate a heat-triggered pigment release pattern. • The color of the bigels has changed due to the pigment released by the heating. • CW concentration can control the physicochemical properties of the bigels. [ABSTRACT FROM AUTHOR]

The aim of the present study was to develop, for the first time, highly efficient spray-dried encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenols using partially hydrolyzed guar gum (PHGG) and its binary systems with collagen hydrolyzates, carboxymethyl cellulose, nutriose, mucin and xylan. All carriers were subjected to differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) to estimate their thermal behavior and stability. In the formulated spray-dried particles, the influence of different carriers on their physical-chemical (wettability, bulk density, zeta potential, morphology, size and FT-IR spectroscopy) and bioactive (encapsulation yield and simulated gastrointestinal digestion) properties were determined. The addition of each of the polymers used to the PHGG system increased the process yield and affected most of the physical parameters, with the exception of the diameter of the particles. The highest encapsulation yield (94.64%) for the most dominant phenolic compound - rosmarinic acid, was observed for particles made of PHGG and mucin, while PHGG-carboxymethyl cellulose particles showed controlled and continuous release in simulated gastrointestinal digestion, that can be associated with the highest values for wettability (2553.5 s) and water contact angle (87°). [Display omitted] • PHGG should be combined with other polymers to achieve suitable physical properties. • High encapsulation efficiency of extracted phenolics into delivery systems was achieved. • Integration of carboxymethyl cellulose into PHGG system provided desirable in vitro release. [ABSTRACT FROM AUTHOR]

The commercial production process will partially damage the foaming properties of soy protein isolate (SPI). Adding functional polysaccharides have a positive effect on the foaming properties of SPI, but the effects are affected by several factors. For this reason, three kinds of polysaccharides with different charges, including chitosan (CS, a cationic polysaccharide), guar gum (GUG, a neutral polysaccharide) and gellan gum (GEG, an anionic polysaccharide), were complexed with SPI at different mass ratios to discuss their interaction mechanism, and the foaming properties of these complexes were preliminarily explored. After complexation, the structure of SPI was further folded and interacted with three polysaccharides mainly through non-covalent bonding. Specifically, SPI and CS interacted through weak electrostatic interaction, volume exclusion effect and hydrogen bonding at a high CS concentration. SPI and GEG interacted through strong electrostatic interaction and hydrogen bonding. However, SPI and GUG interacted only through hydrogen bonding. In addition to SPI/CS 10 , the foamability of SPI/polysaccharide complexes was significantly lower than single SPI. By contrast, the foam stability of all the complexes was much higher than single SPI, and increased with the increase of the polysaccharide concentration, among which the SPI/GEG complexes showed the highest foam stability. These findings provided the interaction mechanism between SPI and polysaccharides with different charges, and the complexes with outstanding foam stability can be used for improving the stability and texture of aerated foods. [Display omitted] • The interaction between SPI and polysaccharide prevent the self-aggregation of SPI. • SPI and CS interact through electrostatic interaction and volume exclusion effect. • SPI and GUG interact only through hydrogen bonding. • SPI and GEG interact through strong electrostatic interaction and hydrogen bonding. • SPI/polysaccharides complexes show much higher foam stability than SPI. [ABSTRACT FROM AUTHOR]

The lubrication behavior of food systems is critical for sensory perception and consumer acceptance. This behavior depends on the components present in food and their interactions. In the present study, binary systems were designed to systematically investigate the effect of the interactions (i.e. repulsive and attractive interactions) between components on lubrication properties. Whey protein-stabilized emulsion droplets or whey protein aggregates functioned as dispersed particles, while polysaccharides were present in the continuous phase. Polysaccharides with different molecular characteristics, i.e. xanthan (charged, stiff), pectin (charged, semi-flexible) and guar gum (non-charged, flexible), were selected. We observed that bridging due to attractive interactions between polysaccharides and particles (oil droplets or proteins aggregates) induced extensive particle aggregation, leading to increased friction coefficients. Such bridging was reduced as the concentration of polysaccharides increased, decreasing both cluster size and friction coefficient. In the case of systems with the same charge, weaker depletion interactions led to the formation of particle aggregates, resulting in increased friction coefficients. This was mostly observed for pectin. Conversely, addition of xanthan and guar gum did not cause extensive aggregation and a more homogeneous microstructure was observed. As a result, lower friction coefficients were obtained. The friction coefficients were reduced further when more xanthan or guar gum were added, the highly charged xanthan being more effective. Overall, for both types of interactions, systems with a more homogeneous microstructure (i.e. smaller clusters) resulted in lower friction, indicating that the microstructure of the systems was the primary determinant of lubrication behavior. [Display omitted] • Heterogeneous microstructures led to high friction coefficients. • Bridging/depletion flocculation greatly affected lubrication properties. • Binary systems with different polysaccharides follow various lubrication mechanisms. • Polysaccharides improved the lubrication of emulsion droplets in homogeneous systems. [ABSTRACT FROM AUTHOR]

As a new type of natural edible hydrocolloid, the gel formed by flaxseed gum (FG) has some defects including poor water holding capacity and high hardness. The combination of FG with other polysaccharides is usually one of the ways to improve these drawbacks. In this study, three soluble dietary fibers (SDFs), namely, konjac glucomannan (KGM), guar gum (GG) and psyllium seed gum (PSG), were selected and mixed with FG at three different concentrations to form FG-SDF hydrogels. The effects of different SDFs on gelling properties of FG and possible mechanisms were compared. All SDFs increased water holding capacity and binding degrees with water molecules of FG-based hydrogels, and the growth became more pronounced with increasing SDF concentration. Compared with control sample (FG hydrogel), FG-PSG hydrogels and FG-GG hydrogels exhibited weaker gel strength, hardness and elasticity, while FG-KGM hydrogels showed the opposite results. FTIR spectra demonstrated an obvious cross-linking occurred between SDFs and FG in FG-SDF hydrogels, and the degree of cross-linking depended on the concentration of SDF. It was deduced that SDF could extend in water while heating, thus compete with FG to form hydrogen bonds to inhibit self-cross-linking of FG. In general, the obstructive effect followed the order of PSG > GG > KGM. [Display omitted] • FG-SDF hydrogels were prepared with three SDFs and flaxseed gum (FG). • The improvement of FG-based hydrogels depended on the type and level of SDFs. • PSG and GG reduced the gel strength, hardness and elasticity of FG-based hydrogels. • KGM increased the gel strength, hardness and elasticity of FG-based hydrogels. • The obstructive effect on self-cross-linking of FG followed the order:PSG > GG > KGM. [ABSTRACT FROM AUTHOR]

Plant raw materials, such as oat bran concentrate (OBC), oat flour (OF), and hemp protein concentrate (HP), are significant sources of dietary fibers and proteins with high nutritional quality. Exopolysaccharides (EPS) synthesized by lactic acid bacteria (LAB) during fermentation are natural texturing agents that can replace hydrocolloid additives (e.g., carrageenan, guar gum, and pectin). This study aimed to evaluate EPS synthesis in OBC, OF, and HP during fermentation with Levilactobacillus brevis AM7 supplemented with glucose. Monosaccharide analysis identified that EPS from L. brevis AM7 was a heteropolysaccharide (HePS) consisting of rhamnose, mannose, glucose, and glucose-amine. Rheological analysis revealed that HePS production led to increased viscosity and viscoelastic moduli (G′ and G″) of the fermented materials compared to control. Fermented OBC exhibited the most stable structure among the three materials. Fermented OBC also showed the lowest acidity level, whereas fermented HP exhibited intensive acidification. This was likely due to the more abundant flour endogenous sugars (sucrose, raffinose, and stachyose) in HP and their fast utilization during fermentation. A yogurt alternative product was prepared from fermented OBC milk, showing a high LAB cell density, a pH of 4.2, and a significantly higher viscosity than the chemically acidified control. The in situ synthesized HePS counteracted the viscosity loss and inhibited syneresis of the yogurt alternative product during four days of storage at 4 °C. Overall, the use of L. brevis AM7 producing HePS enabled improved techno-functional properties of plant raw materials and showed potential for application in yogurt alternatives. [Display omitted] • Three types of plant raw materials were fermented with L. brevis AM7. • Heteropolysaccharide (HePS) was produced in situ during fermentation. • HePS increased viscosity and viscoelastic moduli of the fermented materials. • Fermented oat bran concentrate showed lower acidity and improved texture. • HePS acted as a thickener and stabilizer in the yogurt alternative prototype. [ABSTRACT FROM AUTHOR]

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high demand for DP-oriented food. 3D printing is a promising novel technology for developing new attractive and appetising products. Therefore, we aimed to develop a 3D-printed shaped meal, to serve as a nutritious DP-oriented food. The texture was modified with the addition of different thickeners: 2.0% (w/w) k-carrageenan gum (KC) and 1.0 or 1.5% (w/w) guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and gum arabic (GA). Upon characterising and mapping the rheological behaviour involved in extrusion-based 3D printing, the higher concentrations of GG, XG, LBG and GA were found to significantly increase the yield stress and apparent viscosities of the ink formulations. In addition, the colour attributes were examined, while a low population of total viable bacteria (TVC) was observed. The DP-oriented formulations had high fibre content, regulating bowel function and glucose metabolism in the elderly. According to the International dysphagia diet standardisation initiative (IDDSI), KC/XG1 and KC/LBG1 were classified as level 5 indicative of minced and moist dysphagia diet, while KC/GA1, KC/GA1.5, KC/XG1.5, and KC/GG1.5 were classified as level 4, that can be bitten or chewed if the tongue control is reduced. All ink formulations demonstrated high printing precision with excellent self-supporting capability and smooth surface texture that were easy to extrude and print complex samples. This study provides valuable insights into addressing dysphagia by developing a nutritious meal using 3D printing. [Display omitted] • KC/GG1 and KC/GG1.5 ink formulations revealed the highest yield stress. • Thickeners' addition improved deformation resistance capability of ink formulations. • Low bacterial load of TVC and PDA was observed for all ink formulations. • The dysphagia-oriented formulations have high fibre content. • Two Level 5 and four Level 4 ink formulations with thickeners were developed for people with DP. [ABSTRACT FROM AUTHOR]

The effects of the addition of pectin (P), guar gum (GG), and gallic acid (GA) on the pasting properties and retrogradation kinetics of sweet potato starch (SPS) during storage at 4 °C were evaluated by whiteness, as a measure of turbidity, molecular mobility, and differential scanning calorimetry analysis. The incorporation of GG increased the peak, hot paste, breakdown, and final viscosities of the systems, while the opposite resulted with the addition of P and GA. Gallic acid was particularly effective in delaying the progress of SPS retrogradation, since lower whiteness and retrogradation degree and kinetic parameters were obtained throughout the storage assay. Proton population and relaxation times analysis confirmed higher water molecules retention in the presence of GA, which limited hydration and swelling of SPS, thus reducing its posterior retrogradation. Besides, its low molecular weight and high polarity could have hindered starch molecules' reassociation through non-covalent interactions. A concentration-related effect was observed for P, since 1% addition delayed retrogradation, but it was accelerated when 2% were added due to changes in inter and intramolecular interactions between pectin and SPS. Finally, GG promoted SPS retrogradation, which could be explained by the breakage of the structure of swollen starch granules that facilitated ulterior reorganization. Results confirmed that SPS retrogradation can be successfully modulated by the incorporation of pectin, guar gum, or gallic acid for different gluten-free industrial applications. [Display omitted] • Sweet potato starch (SPS) retrogradation was modulated by adding natural compounds • Chemical and structural interactions were associated to modulation effects • Gallic acid delayed SPS retrogradation, while guar gum promoted it • Pectin effects on SPS retrogradation varied with its concentration [ABSTRACT FROM AUTHOR]

The presented work focuses on the development of guar gum-based active films infused with two bio-fillers such as crude algae ethanolic extract (CAEE) and turmeric essential oil (TEO). Besides, the waste biomass of Dunaliella tertiolecta (after oil extraction) was utilized in this study to obtain CAEE. The CAEE was extracted using ultrasound-assisted technology. The influence of varying concentrations of TEO (0.5%, 1%, and 2%) at fixed CAEE concentration on the film properties including mechanical, morphological, optical, thermal, water vapor barrier, antioxidant, and antimicrobial activity was investigated. The rheological properties of the film-forming solution were also analyzed. The incorporation of CAEE and TEO improved elongation at the break value of films by ∼18% and reduced the water vapor transmission rate by ∼35%. The results of thermal stability indicated that the active films were stable at the temperature range of 25–80 °C. The increasing surface roughness, hydrophobicity, and reduction in transparency (∼32%) with UV-light blocking properties were exhibited by the developed films with increasing TEO concentration. The non-Newtonian pseudoplastic behavior was found in film-forming solutions. Furthermore, the developed active films demonstrated superior (p < 0.05) antioxidant properties and antimicrobial behavior against two known food pathogens namely, Escherichia coli and Staphylococcus aureus. Therefore, the findings of the study stipulated the synergistic effect of CAEE and TEO incorporated guar gum-based films as excellent active films. Moreover, this study could contribute to the utilization of biowaste and the development of sustainable active packaging materials that would enhance food quality and safety. [Display omitted] • Valorisation of D. tertiolecta biomass waste for the development of active films. • Effective reduction in WVTR and improved elongation at break were observed by films. • Films were superior in antioxidant, UV-light blocking, and antimicrobial properties. • Inclusion of TEO enhanced excellent surface hydrophobicity of the active films. • The film-forming solutions displayed pseudoplastic behavior. [ABSTRACT FROM AUTHOR]

The mucoadhesion process is essential for polysaccharide-based nutrient delivery systems. In this study, the intramolecular interactions between mucin and guar gums (GGs) with different charge characteristics going through contact, diffusion, and binding stages were explored. The contact angle analysis was used to characterize the interactions between mucin and GGs at the contact stage. The data of attenuated total reflectance-infrared spectroscopy was calculated to measure the diffusion coefficient (D) of GGs with mucin at the diffusion stage. The results showed that the interactions between the mucin and GGs at the contact and diffusion stages were mainly hydrogen bonding generated by the hydrophilic groups of the polysaccharides and mucin due to the largest contact angle and lowest D value for the neutral guar gum (GG (O)). Fluorescence spectroscopy was carried out to analyze the interactions at the binding stage and found that the interactions were mainly driven by the electrostatic interaction. The results of ΔH°<0 and ΔS°>0 at pH 7.0 indicated the strong electrostatic attraction between the mucin and cationic guar gum (CGG (+)), improving the mucoadhesion ability of the CGG (+); while the electrostatic repulsion weakened the interactions between the mucin and anionic guar gum (AGG (-)). The current discovery of the three-stage interaction mechanism makes it possible to regulate the mucoadhesion ability of the delivery system by altering the polysaccharide charge characteristics. [Display omitted] • Three-stage interaction mechanism between mucin and GGs was analyzed. • Charge characteristics of GGs can regulate the strength of interactions with GGs. • The action time of GGs-based delivery system can be controlled during digestion. [ABSTRACT FROM AUTHOR]

Development of plant protein-based mildly acidic beverages remains challenging as the pH range falls near the protein isoelectric point, destabilizing emulsions. To overcome this problem, it was hypothesized that complexation between plant proteins and polysaccharides could provide emulsion stability in this critical pH range. Four different polysaccharides (sugar beet pectin, gum Arabic (GA), guar gum, gellan gum) were mixed separately with pea protein isolate (PPI) in 1:1 ratio, and the critical pH values for the formation of soluble complexes were determined. Heating the mixture widened the optimal pH range for soluble complexation for pectin-PPI and GA-PPI below the isoelectric point, which was then used to prepare 5 wt% O/W emulsions with an aqueous phase containing 0.5 wt% biopolymers at pH 8.0 and pH 4.5. Emulsion stability was characterized using droplet size, charge, visual observation, microstructure, and accelerated gravitational separation. PPI-only emulsions were stable at pH 8.0 but extensively destabilized at pH 4.5. The GA-PPI emulsions showed high stability at pH 8.0; however, at pH 4.5, the soluble complexes failed to provide a stable emulsion due to extensive droplet aggregation and phase separation. The emulsion prepared with a co-soluble pectin-PPI mixture at pH 8.0 also showed droplet aggregation and phase separation. The most improved emulsion stability (smallest droplet size, no aggregation) was observed for the pectin-PPI soluble complex at pH 4.5. Findings from this study showed that soluble complexes could be obtained at the desired pH range depending on the polysaccharide sources, which can stabilize O/W emulsions even near the protein's isoelectric point. [Display omitted] • Pea protein complexed with polysaccharides to improve emulsion stability near isoelectric point. • Heated pectin-pea and gum Arabic-pea complexes showed a wider pH range for soluble complexation. • Pea protein emulsions were extensively destabilized at pH 4.5 • Gum Arabic-pea soluble complex emulsion at pH 4.5 showed large droplets and extensive creaming. • The most improved emulsion stability was observed for pectin-pea soluble complex at pH 4.5 [ABSTRACT FROM AUTHOR]

To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG), and xanthan gum (XG) were individually blended (0.2 or 0.3%, w/w) into the mixture (1:1, w/w) of wheat gluten (WG) and wheat starch (WS) to form batters. The moisture absorption capacity of XG was found to be the highest, followed by CMC-Na, GG, WG, and WS. Hydrocolloids increased the batter viscosity, shear modulus, WS gelatinization and WG denaturation temperatures, BBFNs pick-up, thermogravimetry temperature, and the bound water content in crust. This trend was opposite with enthalpy change (ΔH) during starch gelatinization and protein denaturation, both of which lessened pores and cracks, leading to an inhibition of oil penetration into fried BBFNs. Of the three hydrocolloids, XG exhibited the greatest effect, followed by CMC-Na and GG. Therefore, XG was suitable for reducing fat content of fried BBFNs. Overall, the hydrophilic and thickening capabilities of the three studied hydrocolloids and their interactions with WS and WG altered the batter characteristics and reinforced the thermal stability of the crust, thereby reducing oil penetration and distribution in deep-fried BBFNs. This work will not only provide new ideas to clarify oil penetration based on hydrocolloids for fried BBFNs, but also provide scientific instructions for the large-scale production of low-fat fried batter-breaded foods. The effect of interaction among three hydrocolloids, wheat starch, and wheat gluten on water evaporation and oil penetration of fried BBFNs. CMC-Na: sodium carboxymethyl cellulose; GG: guar gum; XG: xanthan gum; WS: wheat starch; WG: wheat gluten. [Display omitted] • Hydrocolloids inhibit wheat starch gelatinization in fish nugget breading batters. • Hydrocolloids interact with wheat gluten and starch in fried fish nugget crust. • Anionic hydrocolloids significantly inhibit oil penetration in fried fish nuggets. • Hydrocolloid/wheat starch and gluten blends show promise for application. [ABSTRACT FROM AUTHOR]

An aqueous dispersion of potato starch with or without gums (0.3%, based on starch, total solids was 40%) was subjected to mild heating and cooling (HC, 1 h at onset gelatinization temperature, and 12 h at 4 °C), freezing and thawing (FT, 12 h at −20 °C for 12 h, and 1 h at 25 °C), and a combination of both treatments (HCFT) for physical modification of the starch. Scanning electron microscopy revealed that the FT disrupted the structure of starch granules, whereas the HCFT left the granules intact. The HC caused leaching of soluble starch chains, which induced the formation of outer layers on the surface of starch granules. The minor addition of various gums (xanthan gum, carboxymethyl cellulose, gum arabic, and guar gum) facilitated the formation of the outer layers, possibly through the interaction with soluble starch. Such starch–gum composite layers remained tightly attached to the granule surface, increasing the shear stability of the starch during pasting and thereby the final viscosity (up to ∼ 4500 mPa s form ∼2900). Moreover, the HCFT treatment accelerated the gelling of starch, with improvements in gel texture and freeze–thaw stability. Image 1 • Mild heating and freeze-thawing (HCFT) with gum effectively modified starch. • The leached soluble starch chains effectively interact with gum chains by HCFT. • A starch-gum complex layer homogeneously attached to the granule surface by HCFT. • HCFT with gum effectively improved the pasting stability and gelation of starch. • HCFT with gum provided a stable network structure of the starch gel. [ABSTRACT FROM AUTHOR]

Abstract Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally used as a foaming and gelling agent, but due to its limitations for consumption, many attempts have been made to use hydrocolloids as replacements. In this research, xanthan and guar gum, were added to formulations with the xanthan (x): guar (g) ratios of 100:0, 25:75, 50:50 and 75:25 and a control sample containing only gelatin (G). Analysis of °Brix and moisture content, pH, water activity (a w), density, overrun, texture, thermal, rheological and sensory properties were carried out. According to the results, density, a w and moisture content of the sample containing x25/g75, revealed no significant difference with the sample containing gelatin (p > 0.05). Texture results showed that x25/g75 sample led to a hardness similar to the control. The formulation containing x25/g75, had thermal behavior closer to the control, which exhibited "melt in mouth" behavior, gel strength and functionality properties similar to the control. Positive correlation was also observed between the hardness, melting temperature, and enthalpy. The study of viscoelastic properties showed that the values of storage modulus (G′) and loss modulus (G″) were dependent on frequency and the G′ were always higher than G″ in all samples. Also, considering the desirable sensory properties of the samples, xanthan/guar with a ratio of 25:75 (x25/g75) having positive interaction with other ingredients can be suggested as good alternative for gelatin in production of gelatin-free marshmallow. Graphical abstract Image 1062 Highlights • Using xanthan: guar mixture as gelatin replacer in marshmallow was evaluated. • Xanthan: guar ratio influences on foaming and rheological properties of marshmallow. • Xanthan: guar ratio of 25:75 is optimum ratio to replace gelatin in marshmallow. • Production of gelatin -free marshmallow is possible using proper hydrocolloids. [ABSTRACT FROM AUTHOR]

Abstract In this study, food-grade whey protein isolate (WPI) nanofibers were fabricated in combination with guar gum (GG) using the electrospinning method for the first time. The mixture solution of WPI and GG in acidic condition showed spinnability in the concentration range of (WPI: 7–12 and GG: 0.7–0.9 % wt) at 20 kV voltage, 8 cm capillary collector distance and 0.6 ml/min flow rate. The visible transformation in the morphological appearance from nanofibers containing beads to beads free nanofibers was seen when the GG concentration increased from 0.8 to 0.9 % wt at a fixed concentration of WPI (7% wt). Based on the scanning electron microscopy (SEM) images the ultrathin-bead free nanofibers with diameters of 466 ± 87 nm were prepared using WPI and GG at concentrations of 9 and 0.7 % wt (pH = 3.5), respectively. The electrospinning efficiency of the WPI-GG solution was strongly influenced by its concentration ratio and by changes in the viscosity of GG solution in the presence of WPI. Fourier-transform infrared spectroscopy (FTIR) of GG-WPI blended nanofibers showed the formation of the α-helical structure of WPI instead of the intramolecular β-sheet structure of pure WPI. The thermal stability of the electrospun polymers revealed that the stability of GG and WPI fibers improved at a higher temperature range in comparison to native WPI and GG. Graphical abstract Image 1 Highlights • Nanofibers of WPI-GG were fabricated using the electrospinning technique. • The electrospinning efficiency was strongly influenced by concentration ratio of the WPI-GG. • The viscosity changes were significant at different concentration ratios of WPI-GG. [ABSTRACT FROM AUTHOR]

Abstract The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling properties and the water holding capacity (WHC) of the egg white (EW) gel. Tree levels of pH (4.5, 6.5, 8.0), sucrose/salt (1, 3, 6% w/w) and hydrocolloids (0.01%, 0.10%, 0.20% w/w) were tested in this study. Obtained results showed that mechanical properties and WHC of the EW gel were decreased significantly by pH variation. Addition of salt and sugar improved firmness and elasticity of the EW gel. However, the presence of salt decreased the WHC of the gel. Whereas, in the presence of sugar, WHC was slightly improved. The presence of hydrocolloids in EW gel is associated with the modification of the functional properties of the EW proteins. Xanthan gum decreased hardness and strength and increased WHC of the gel to 97.18% at 0.2%. Guar and karaya gums increased mechanical properties of EW gel at the lowest concentration (0.01%). Locust bean gum was shown to enhance texture profile of EW gel at all tested levels. WHC was significantly improved in the presence of food gums. Microstructure observations of EW gels were also carried out by environmental scanning electron microscopy. Graphical abstract Image Highlights •pH variation of egg white alters the microstructure of the gel. • Salt and sucrose improved mechanical properties of egg white. • Gelling properties of EW gel depends on nature and concentration of the food gum. • Water uptake decreased by increasing karaya and locust bean concentration. [ABSTRACT FROM AUTHOR]

Abstract To improve phospholipid bilayer membrane stability and reduce degradation of encapsulated curcumin, liposomes coated with guar gum (GG) and cationic guar gum (CGG) were prepared, and the physical properties of both were evaluated. The zeta potential results suggested that electrostatic interaction existed between the CGG and the negatively charged liposomes. A core−shell structure was observed under transmission electron microscopy; moreover, dynamic light scattering, atomic force microscopy, and Fourier transform infrared spectroscopy analysis confirmed that both GG and CGG were successfully coated on the surface of the vesicles. Fluorescence and Raman spectra and X-ray diffraction analysis indicated that GG and CGG could decrease membrane fluidity and enhance the lateral packing of lipids, and the structure stabilization effect was greater for CGG than GG. Further stability evaluation demonstrated that the liposome coating, especially the CGG-surface modified coating, could protect curcumin from the damage caused by oxidation or heat. Thus, the results suggested that CGG deposited onto the surface of liposomes could stabilize the lipid bilayer structure and retain the encapsulated curcumin better than GG. CGG-decorated liposomes could be developed as a formulation for encapsulating and delivering functional ingredients. Graphical abstract Image Highlights • Guar gum (GG) and cationtic GG were decorated on curcumin liposomes. • A core−shell structure was observed after the gum decoration on liposomes. • The curcumin encapsulated in the liposomes was in an amorphous state. • The structure stabilization effect was better for CGG than GG. [ABSTRACT FROM AUTHOR]

This study investigated the influence of different hydrocolloids, namely hydroxypropyl methylcellulose, xanthan gum, guar gum, flaxseed gum, and κ-carrageenan gum on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato (PSP). Aside from κ-carrageenan gum, addition of these hydrocolloids could improve the 3D printing performance of PSP. Addition of hydrocolloids significantly altered the water mobility and rheological characteristics of PSP. The tanδ (G"/G') values of PSP-hydrocolloid mixtures were strongly related to their 3D printability. The hydrogen bonds in PSP-hydrocolloid samples were weakened compared to PSP-H 2 O. In comparison to other hydrocolloids, the addition of guar gum significantly decreased the level of starch digestion in PSP during in vitro digestion. The release of phenolics and anthocyanins was highly correlated with the extent of starch digestion. The variations in interactions between hydrocolloids and phenolics affected the release of individual phenolics from PSP during gastrointestinal digestion and colonic fermentation. PSP-guar gum exhibited a significantly higher content of phenolics released after colonic fermentation than the other PSP-hydrocolloid samples. Overall, this study provided theoretical guidance for addition of hydrocolloids into plant-based food materials to enhance their 3D printing performance and modulate their release of intrinsic bioactives as well as digestion of starch during gastrointestinal digestion and colonic fermentation. [Display omitted] • 3D printable purple sweet potatoes with different hydrocolloids were fabricated. • Physicochemical and 3D printing properties of purple sweet potato with different hydrocolloids were evaluated. • In vitro digestion properties of purple sweet potato with different hydrocolloids were characterized. [ABSTRACT FROM AUTHOR]

The thermodynamic incompatibility between modified goose liver protein (MGLP) and four galactomannans (fenugreek gum (FG), locust bean gum (LBG), guar gum (GG) and tara gum (TG)) and its improvement on emulsion stability were elucidated. Phase diagram and Turbiscan stability index showed that there was monotonously increased phase separation between MGLP and galactomannans from FG, LBG, GG to TG due to their gradually strengthened volumetric exclusion effect. The incompatibility provided by GG conduced to most facilitated conformational flexibility (structural unfolding and exposure of hydrophobic group) of MGLP, which was responsible for its largest interfacial loading, interfacial pressure and dilatational elastic modulus. Despite providing larger thermodynamic incompatibility, the pronounced self-entanglement and network of TG chains restrained the protein unfolding at O/W interface and rendered relatively moderate interfacial adsorption and lateral association of MGLP. In emulsion systems, GG group exhibited lowest inter-droplet instability (i.e. , flocculation and coalescence) and D [4,3] with minimized creaming instability, attributing to the most facilitated interfacial properties. Meanwhile, due to the pronounced entropy penalty mechanism, TG group gave the comparably droplet character and emulsion stability similar to GG group. This research may provide potential implications for the deep utilization of MGLP and the fabrication of by product proteins based emulsions via the interfacial concentrating effect of galactomannans. [Display omitted] • MGLP exclusion heightens as galactomannans entangling grows from FG, LBG, GG to TG. • Thermodynamic incompatibility promotes the interfacial loading of MGLP. • TG causes high viscosity and moderates adsorptive kinetics of MGLP compared with GG. • GG conduces to most improved emulsion stability via interfacial concentrating. [ABSTRACT FROM AUTHOR]

Chia seed gum was extracted using high-speed shearing technology and further purified via ethanol precipitation. The composition, structural and rheological properties of crude chia seed gum (CCSG) and purified chia seed gum (PCSG) were evaluated and further compared with twelve commercial polysaccharides (agar, xanthan gum, κ-/ι-/λ-carrageenan, guar gum, carboxymethyl cellulose, locust bean gum, pectin, acacia gum, sodium alginate and konjac gum). The extraction yields of CCSG were significantly improved from 1.80% to 6.25% by high-speed shearing for 2.0 min. Compared to CCSG (36.63% and 3.985 × 105 g/mol), PCSG had a higher total neutral sugar content (51.85%), lower molecular weight (1.718 × 105 g/mol) and looser surface morphology. Furthermore, PCSG and CCSG had different monosaccharide composition. However, both CCSG and PCSG exhibited pseudoplastic fluid behavior, but PCSG had higher viscosity and modulus values than CCSG at the same concentrations. Compared to commercial polysaccharides, PCSG had rheological characteristics similar to those of xanthan gum, with high viscoelasticity and good stability against temperature change. The relaxation time T 2 curves showed that CCSG and PCSG had better water-holding capacity than most commercial polysaccharides. This study provided theoretical guidance for the potential utilization of chia seed gum as a thickening and stabilizing agent in the food industry. [Display omitted] • High-speed shearing can be applied for the extraction of chia seed gum. • Ethanol precipitation affects the physicochemical properties of chia seed gum. • PCSG shows higher viscosity, viscoelasticity and water-holding capacity than CCSG. • PCSG has similar or better functional properties than commercial polysaccharides. • Chia seed gum can be used as a novel source of plant polysaccharides. [ABSTRACT FROM AUTHOR]

Similar to gluten, zein can form a viscoelastic network upon hydration and shear. This makes zein a promising protein to develop gluten-free bakery products. In this study, the effect of addition of different hydrocolloids (hydroxypropyl methylcellulose (HPMC), guar and xanthan gum), and the inclusion of pregelatinized starch (PG starch) and lactic acid (LA) on zein-corn starch dough and bread properties was examined. The addition of HPMC, and to a lesser extent guar gum, significantly changed the viscoelastic zein dough properties and resulted in bread samples with improved loaf volume and sensory properties. Scanning electron microscopy revealed the formation of a continuous fine foam-like structure in the zein-starch dough when HPMC and guar gum were added. This finer structure translated in a lower dough stiffness and resistance to deformation, and a higher degree of deformation characterized by lower complex moduli and increased creep compliance values. Xanthan gum addition, conversely, had an adverse effect on zein bread loaf volume which was attributed to potential weak repulsion between xanthan and zein molecules. In addition, the amount of α-helix and β-sheet secondary structures in bread samples was altered upon hydrocolloid and PG starch addition and played a role in bread crumb hardness. Overall, the zein bread with HPMC showed textural properties most similar to gluten bread. This research sheds light on different structure levels of zein-based gluten-free recipes as affected by inclusion of hydrocolloids, PG starch and LA, and provides a sound basis for the rational development of zein-based gluten-free breads. [Display omitted] • Zein forms a viscoelastic fibrillar network upon hydration and shear. • Zein-starch (Z-S) systems hold promise for gluten-free bread production. • Hydrocolloid addition alters the viscoelastic dough properties of Z-S recipes. • Hydrocolloid characteristics strongly determine protein structure in Z-S recipes. • Molecular built and microstructure of hydrocolloid Z-S dough relate to loaf quality. [ABSTRACT FROM AUTHOR]

Hydrocolloids are extensively used for food processing because their techno functional properties (emulsifier, stabilizer, and structural agent). But there is increasing interest in their role connected with nutritional improvements, particularly related to starch hydrolysis rates, which might involve the viscosity resulting from starch-hydrocolloid interaction. The objective of this research was to investigate the impact of gels viscosity on the enzymatic hydrolysis of a range of starch gels made with different starches and hydrocolloids. Heterogeneous systems (starch-hydrocolloid) were prepared with several starches (corn, wheat, rice, potato, cassava, pea) and hydrocolloids (locust bean gum, guar gum, xanthan gum, hydroxypropylmethylcellulose K4M, psyllium) at different concentrations (0%–0.5% - 2.5%). The starch-hydrocolloid pasting behavior and their susceptibility to amylase hydrolysis was recorded with the Rapid Viscoanalyzer following a rapid method (Santamaria, Montes, Garzon, Moreira, & Rosell, 2022a). The viscosity decay due to alpha-amylase activity was modeled to obtain starch gels hydrolysis rate (k). A negative correlation was found among kinetic constant (k) and viscosity at 37 °C (r = −0.55), setback (r = −0.50), and area under the pasting curve (r = −0.42). For instance, xanthan gum and psyllium addition showed strong negative correlation between kinetic constant and viscosity at 37 °C (r = −0.75) and setback (r = −0.79), respectively, particularly when blended with potato starch. These correlations indicate that pasting properties of the starch-hydrocolloid systems might be predictors of the enzymatic digestion rate of the gels, allowing the design of foods with controlled postprandial glucose response. [Display omitted] • A rapid method allowed analyzing starch enzymatic hydrolysis. • Viscosity of starch-hydrocolloid gels is dependent on the specific pairs. • Starch enzymatic hydrolysis is affected by the presence of hydrocolloids. • Starch gels viscosity is negatively correlated with hydrolysis rate. • Xanthan gum and psyllium greatly affect gels hydrolysis rate (k). [ABSTRACT FROM AUTHOR]

Waxy maize starch (W), normal maize starch (N), and Hylon V (H) were modified by heat-moisture treatment (HMT) with guar gum (G). The physicochemical properties of the HMT starch-guar samples (modified samples: HMT-WG, HMT-NG, and HMT-HG) were investigated and compared with those of starch-guar mixtures (WG, NG, and HG). Then, the swelling power, solubility, granule morphology, thermal properties, in vitro digestibility and isothermal hygroscopic curves of the samples were evaluated. The relative crystallinity of the samples decreased after HMT. HMT-HG tended to form more stable crystals. HG was B + V type, which means that the high amylose starch content results in the formation of a complex with guar gum. In addition, the digestibility of the samples decreased with the decreasing amylose content. HMT-HG showed the highest resistance. Furthermore, HMT decreased the hygroscopicity significantly, decreased the gelatinization enthalpy of the samples in the order of WG > NG > HG and helped slow down the long-term ageing of N/WG. Additionally, HMT-NG was the most resistant to moisture at a lower humidity (45%) and had the lowest gelatinization temperature. [ABSTRACT FROM AUTHOR]

Fermented milk products can be produced with hydrocolloids, such as guar gum (GG) and gum arabic (GA), to maintain quality during shelflife and to replace fat. Because of increasing demand for new hydrocolloids, Pereskia aculeata Miller (ora-pro-nobis; OPN) mucilage extract was prepared and may be a potential additive (gelling agent and/or emulsifier). One mixture design was used in model solutions, composed of OPN mucilage, GA, GG, sucrose, sodium chloride, and deionized water. The aim was to test rheological properties for all the treatments, and according to the results, to identify a suitable hydrocolloid blend to be added to fermented milk beverages (FMBs). The highest values of apparent viscosity of the model solutions were observed in the range where the hydrocolloid mix was composed of 70% OPN mucilage, 0% GA, and 30% GG, resulting in 0.5–0.7 Pa⋅s. Sucrose showed a greater influence on apparent viscosity than sodium chloride did. The effects of apparent viscosity, G′, and G″ were discussed, and the model solutions revealed pseudoplastic behavior with a good fit to the power law rheological model. FMB samples appeared to conform to the power law, pseudoplastic and thixotropic behavior, and predominant elastic behavior (G’>G”). Addition of hydrocolloid blends increased pH, protein content, apparent viscosity, firmness, and adhesiveness and reduced syneresis of the FMB. Fat content influenced the texture parameters, and the microstructure was visualized and supported the results. Application of hydrocolloid blends containing OPN mucilage seems to be worthwhile and increases the protein content of FMBs. [ABSTRACT FROM AUTHOR]

Peanut protein is attracting increased research and application interest because of its high nutritional value and its functional properties. In this study, two different electrostatically charged (chitosan and xanthan gum) polysaccharides and a neutral polysaccharide (guar gum) were used to investigate the interactions between polysaccharides and peanut protein isolate (PPI) in an aqueous medium after high-pressure homogenization. The rheological properties of the polysaccharides, PPI, and polysaccharide-PPI mixtures were characterized by continuous shear, frequency sweep, and temperature sweep measurements. The shear viscosity of the homogenized samples followed a power law model (R 2 ≥ 0.992). High-pressure homogenization changed the continuous shear characteristics of the xanthan gum solution and the PPI-xanthan gum mixture. The continuous shear characteristics of PPI-chitosan and PPI-guar gum mixtures were altered by high-pressure homogenization at higher PPI concentrations (15% w/w). The storage moduli (Gʹ) of the mixed homogenates were frequency-dependent. High-pressure homogenization did not alter the elastic properties of the pure PPI suspension. However, the Gʹ changed in all three PPI-polysaccharide mixtures after high-pressure homogenization. Typical gel setting, gel weakening, and gel strengthening phases were observed in all the mixed homogenates except for the PPI-xanthan gum mixture, which did not show gel weakening. High-pressure homogenization changed the gelling time for most samples and induced gel weakening behavior in the PPI-xanthan gum mixture when the temperature was increased. [ABSTRACT FROM AUTHOR]

The focus of the presented work was on improvement of spirulina based phycocyanin (PhyC) extracts as a potential natural blue colorant by enhancement of color stability via polysaccharide complexation. Beet pectin (β-pectin), guar gum and soluble soy polysaccharides (SSPS) were assessed for their ability to protect the color of a commercial phycocyanin (PhyC) extract from thermal and proteolytic degradation. Both the beet pectin and guar gum studied formed stable and homogenous solutions with the PhyC extract; SSPS did not. Color change was assessed throughout by measurement of L, a, and b color space values (Hunter, 1948) before and after thermal or proteolytic treatment. Beet pectin improved color stability, over PhyC alone, with respect to heating at 65 °C (20 min) and proteolysis by Alcalase 2.4L, papain and bromelain. For these treatments beet pectin reduced color change values (ΔE ab ) from 13.0 ± 0.1 to 6.2 ± 0.4 following thermal treatment and from 12.7 ± 0.2 to 5.9 ± 0.7, 19.6 ± 1.3 to 12.5 ± 0.8, and 10.8 ± 0.4 to 4.6 ± 0.6 for the Alcalase, papain and bromelain treatments, respectively. Intrinsic fluorescence (excitation at 285 nm, emission at 325 nm) of beet pectin complexed PhyC indicates an increased presence of exposed tryptophan residues compared to PhyC alone. Furthermore, measured zeta-potentials following complex heating generally diverged to slightly more negative values for PhyC-beet pectin complexes at elevated temperatures compared to PhyC alone, suggesting that maintenance of a negatively charged environment may be important to pigment color stability in PhyC complexes. [ABSTRACT FROM AUTHOR]

The oxidised cellulose used was a proprietary product in which ∼75% of the glucose residues are converted to glucuronate and solubility is restricted by Ca 2+ cations, giving small particles that are essentially insoluble in water. Aqueous dispersions of the resulting “microdispersed oxidised cellulose” (MDOC), although pourable, give gel-like mechanical spectra at concentrations above ∼4 wt %, far below the onset of close packing, due to adhesive interactions between the particles. Changes in the “weak gel” rheology of 5 wt % dispersions of MDOC in water on progressive addition of guar gum ([η] = 12.1 dL g-1; Mr ≈ 1.42 × 10 6 ) were characterised by low-amplitude oscillatory measurements of storage modulus (G′), loss modulus (G″) and complex dynamic viscosity (η*). Increasing concentration of guar gum caused an initial increase and subsequent decrease in G’. Maximum (∼5-fold) increase was observed at very low concentration of guar gum (∼0.04 wt %). The proposed interpretation is that guar gum promotes self-association of MDOC to minimise enthalpically-unfavourable (segregative) interactions in single-phase mixtures. The decrease in G′ at concentrations above the value required for maximum enhancement of network rheology is attributed to excessive aggregation of the gelling component. [ABSTRACT FROM AUTHOR]

Supplementation of certain bioactive dietary fibers could alleviate obesity induced by a high-fat diet, whereas whether the responses of different polysaccharides are consistent remains unclear. Consequently, we selected ten representative types of bioactive dietary fibers, including β-glucan, arabinoxylan, glucomannan, xanthan gum, guar gum, apple pectin, carrageenan, arabinogalactan, inulin, xylan and compared their anti-obesity effects through combining the physiology, genomics, and metabolomics with the obese rat model. We found that supplementation with β-glucan, arabinoxylan, xanthan gum, guar gum, apple pectin, carrageenan, inulin and xylan significantly reduced the bodyweight and dyslipidemia, whereas glucomannan and arabinogalactan did not affect serum lipids and bodyweight control in obese rats, respectively. Besides, apple pectin, β-glucan and arabinoxylan improved the greater biomarkers (15, 17 and 18 kinds) which were relevant to obesity, and the bioactive dietary fibers associated with elevated glycerophospholipids levels and regulation of glycerophospholipid metabolism. Moreover, the abundance of beneficial bacteria Akkermansia , Butyricimonas , Oscillospira , Ruminococcus , Prevotella were enriched by dietary fibers with various degrees, furthering exhibited benefits on obesity. It was also found that increased Butyricimonas (including glucomannan, xanthan gum, guar gum, xylan, apple pectin, arabinogalactan) and Prevotella (except for xanthan gum and inulin) showed negative with dyslipidemia factors notably (TC, TG, LDL-C), positive with glycerophospholipids (like phosphatidylcholine), therefore promoted the improvement of host metabolism and relief in dyslipidemia. In brief, our study revealed that different dietary fibers have an impact on gut microbiota then mediating metabolic benefits in obese rats, and these interactions could be considered as targets for diet personalized. [Display omitted] • Dietary fibers showed benefits in decrease of the bodyweight and dyslipidemia. • β-glucan reversed most physiological indicators which have a risk with obesity. • Apple pectin, β-glucan and arabinoxylan regulated greater biomarkers to improve host metabolism. • Dietary fibers enriched the beneficial bacteria in favor of alleviating obesity. [ABSTRACT FROM AUTHOR]

Food-grade colloidal network oleogels prepared by high internal phase emulsion (HIPE) templates are innovative systems in the field of solid fat mimetics. However, finding a colloidal stabilizer with outstanding interfacial activity that can stabilize the oleogels throughout storage (without oil-off) is still an uphill task. Herein, conjugates were prepared via sonothermal glycation of sodium caseinate (SC) with κappa -carrageenan (kC) or Alyssum homolocarpum seed gum (AHSG) and then successfully utilized in the stabilization of HIPEs. Emulsions were then oven-dried to obtain the oleogels. It was observed that HIPE stabilized by SC-AHSG conjugate prepared by 30 min sonication pretreatment (SC-AHSG30) resulted in the lowest mean droplet size (1.75 ± 0.01 μm) and polydispersity (0.47 ± 0.04) as well as the highest zeta potential (−33.43 ± 0.12 mV), centrifugal stability (82.20 ± 0.43%) and storage stability. This was justified by the highest glycation degree and interfacial activity of SC-AHSG30 conjugate. Likewise, the HIPE-templated oleogel stabilized by SC-AHSG30 conjugate revealed the highest apparent viscosity, gel strength (complex modulus = 621.80 ± 4.68 kPa), melting temperature (115.45 ± 0.65 °C), induction period of oxidation (25.14 ± 0.05 days) and was ultra-stable throughout 30-days of storage (no oil-off was noticed). This research confirms that sonothermally-glycated food hydrocolloids can be utilized as superb liquid oil structurants. [Display omitted] • Sonication (10–30 min) was used to promote the conjugation of SC-anionic gums. • Sonication for 30 min led to the highest glycation degree and interfacial activity. • AHSG was more reactive with SC than kC, providing a better HIPE stabilizing effect. • Sonication and polysaccharide type affected the properties and stability of oleogels. • HIPE-templated oleogels stabilized by Maillard conjugates were ultra-stable. [ABSTRACT FROM AUTHOR]

This study examined the effects of different ratios of shellac (20–60%), stearic acid (SA) (0–2%), and Tween-20 (0.1–0.5 ml) on the water vapor permeability (WVP) and mechanical properties of the pea starch-guar gum (PSGG) films which were evaluated by using response surface methodology (RSM). The incorporation of shellac into the PSGG film structure led to a slightly increased of film thickness. However the addition of higher concentrations of shellac did not improve the moisture barrier of PSGG film owing to the poor distribution of shellac in the film structure. Film formulated with 40% shellac, 1% SA, and 0.3% Tween-20 exhibited optimal functional properties. Moreover, the influence of the incorporation of different emulsifiers into the optimized film matrix was investigated by studying the physical, mechanical, and optical properties of the films. Films containing oleic acid (OA) showed not only lower thickness, WVP, moisture content, and water solubility, but also higher percentage of elongation (E), tensile strength (TS), and transparency compared with other fatty acids tested. Biocomposite pea starch-guar gum-shellac (PSGG-Sh) films containing OA can be considered to be sufficient for most of food packaging applications. [ABSTRACT FROM AUTHOR]

Steady-shear and dynamic rheological behaviour for aqueous systems of guar and tragacanth gums and mixed systems tragacanth-guar, in wide ranges of shear rate (0.01–1000 s −1 ), angular frequency (0.1–62.8 rad s −1 ) and temperature (5–65 °C) were determined using a controlled stress rheometer. Total polymer concentration of 10 g L −1 was used in all systems and mixtures were prepared at three polymer ratios (0.25:0.75, 0.5:0.5, 0.75:0.25). Flow curves showed that apparent viscosity depended on both shear rate (shear-thinning behaviour) and temperature. Mixed systems showed a synergic effect on apparent viscosity, being more remarkable at low shear rates and low temperatures. Functions involving the effect of shear rate and temperature were proposed applying Cross-Williamson model and Arrhenius relationship. Storage and loss moduli increased with angular frequency at any temperature and decreased with increasing temperature. Tragacanth gum system was predominantly viscous in the whole range of angular frequency and temperature, without moduli crossover. Guar gum system showed predominant elastic behaviour at high angular frequencies, from 5 to 45 °C. Analogously, as observed for apparent viscosity, a synergic effect dependent on angular frequency and temperature was found. Mechanical spectra were correlated with temperature by means of simple Maxwell model and Arrhenius function. In all cases, the correspondence between steady-shear and oscillatory data was satisfied using Cox-Merz rule. [ABSTRACT FROM AUTHOR]

In this study, the influence of three selected gums including neutral locust bean gum (LBG), guar gum (GG), and anionic xanthan gum (XG) on the foaming and baking properties of egg white (EW) powders were investigated. Results showed that the surface tension, particle size, viscosity and interfacial adsorption modulus of reconstituted EW solutions prepared by EW powders increased with the addition of gums, along with the decrease of surface hydrophobicity, especially in the presence of the anionic XG. The kinetic analysis of foam formation showed that the addition of gums, especially for LBG and GG, were beneficial to the rapid infiltration of air in foam, thus dramatically reducing the whipping time in the preparation of cake batter. Furthermore, the angel cakes prepared by reconstituted EW solutions containing LBG or GG had higher specific volume than fresh EW. These results showed that the addition of neutral gums can improve the baking performance of EW powders by increasing the foaming rate and capacity. This study provided an insight on improving the foaming performance of EW powders by incorporating gums. [Display omitted] • Selected gums enhanced the air/water interface adsorption of egg white (EW) proteins. • The foaming capacity of reconstituted egg white solutions with gums was improved. • Viscosity was closely related to the foaming rate of the reconstituted EW solutions. • Locust bean gum/guar gum improved the baking performance of EW powder. [ABSTRACT FROM AUTHOR]

In this study, plant-based, edible water-in-oil biphasic gels (bigels) were developed and characterized. Bigels were composed of a rice bran wax (RBW)/soybean oil oleogel (OG) and a sodium alginate/kappa-carrageenan hydrogel (HG). The addition of monoglycerides (MG, 0–2% w/w) in the OG phase and the effect of OG:HG ratio (0:10, 7:3, 8:2, 10:0) were evaluated through physical, microstructural, thermal, and rheological analyses. All bigels were self-supporting and visually homogeneous, except the 7:3 formulation containing 1 and 2% MG, which showed phase separation. Confocal laser scanning microscopy revealed that MG acted as emulsifiers by reducing the HG particle size. Differential scanning calorimetry measurements showed that RBW and MG crystallized in the OG phase, indicating that both components acted as oleogelators. In line with these results, increasing the MG concentration in the OG phase increased the solid fat content of the bigels. Results from small deformation rheology showed that the rheological properties of the bigels were mainly governed by the OG phase. The mechanical strength (G′) followed the trend 0:10≪8:2–7:3<10:0 and further increased after MG addition. The resistance to permanent deformation followed the opposite trend and increased with the increase in MG concentration. In particular, the 8:2 formulation containing 2% MG best fitted the rheological properties required for commercial semi-solid fats. Consequently, the bigels developed in this study constitute a promising plant-based substitute for semi-solid fats with an improved saturated to unsaturated fatty acid ratio. [Display omitted] • Edible, plant-based W/O bigels were successfully developed. • Monoglycerides exerted a dual role in the bigels, as emulsifiers and oleogelators. • Monoglycerides modulated the rheological properties of bigels. • Bigels' mechanical properties were comparable to those of commercial shortenings. [ABSTRACT FROM AUTHOR]

Frozen storage of 3D printing inks could increase their shelf life. We improved freeze-thaw stability and 3D printing performance of soy protein isolate (SPI) emulsion gel inks by guar (GG) and xanthan gums (XG). Freeze-thawed inks led to higher storage modulus (G′), lower water holding capability (WHC) and poor printing performance compared to initial inks. An increase in gums content decreased oil droplet aggregation and protein flocculation in all freeze-thawed inks, hence reducing syneresis in the gel structure and preventing solid-liquid separation during 3D printing. The freeze-thaw stability of SPI-XG inks was consistently greater than that of SPI-GG inks at the same concentrations, resulting in superior 3D printing performance. The hardness of cylinders printed with SPI-XG 0.5 freeze-thawed inks was lower than that of the cylinders printed by initial inks, in contrast to the results of G'. At the maximum strain amplitude (500%), Lissajous analysis indicated that the SPI-XG 0.5 freeze-thawed inks retained less energy than the initial inks, resulting in a weaker gel. Overall, this study demonstrated that freeze-thaw treatment negatively affected the 3D printing performance of SPI emulsion gel inks, but that the 3D printing performance of freeze-thaw inks could be reinforced by modifying the formulation. [Display omitted] • Freeze-thaw cycles led to higher G′ and lower 3D printing performance for the inks. • Increased gum content inhibited freeze-thawed inks' solid-liquid separation during 3D printing. • SPI-XG 0.5 inks' 3D printed objects had the highest shape retention in all freeze-thawed inks. • SPI-XG 0.5 freeze-thawed inks exhibited a weaker gel compared to initial inks during 3D printing. [ABSTRACT FROM AUTHOR]

Plastics sourced from petrochemicals are most commonly and widely used for food packaging films. However, the extensive employment of petrochemical plastics unavoidably brings about some adverse impacts on the environment due to the fact that plastics require years to naturally degrade and the burning of them would release some dangerous chemicals. Within this context, many efforts have been made to find renewable and low-toxic materials for the development of biodegradable films to partly supplant petrochemical plastics. Guar gum (GG) is a promising biopolymer for the development of packaging or coating films. Herein, the recent techniques employed to improve the physical and functional properties of GG-based films are discussed. Moreover, the potential applications of GG-based films and bio-active films in food products are comprehensively discussed. With an aim to improve the physical properties of GG-based films, many strategies have been examined, including modifications of GG, introducing plasticizers, blending with other polymers, layer-by-layer assembly technique, and incorporating nanoparticles, plant extracts (PEs), and essential oils (EOs), which can effectively improve the hydrophilic properties, mechanical properties, and barrier properties. Furthermore, numerous additives such as PEs, EOs, and metal nanoparticles (MNPs) have been employed to fabricate bio-active GG-based films with excellent antioxidant and antimicrobial properties. Importantly, GG-based films can be employed to maintain the storage quality of fruits, vegetables, snacks, livestock, and aquatic products, and the preservation effects can be further enhanced by incorporating some antioxidant and antimicrobial agents such as PEs, EOs, and greenly-synthesized MNPs. [Display omitted] • Guar gum (GG) is a promising natural biopolymer for coating and packaging films. • The extraction method of GG is outlined. • The techniques used to enhance physical properties of GG-based films are concluded. • The strategies used to improve functional properties of GG-based films are reviewed. • Applications of GG-based films in foods are highlighted. [ABSTRACT FROM AUTHOR]

Water caltrop starch (WCS) isolated from the dehydrated water caltrop (DWCS) showed higher content of protein and ash as compared to starch isolated from fresh water caltrop (FWCS), leading to slightly lower starch purity. However, the pasting profiles of DWCS and FWCS are similar under a constant solid content of 4% (w/w). WCS/gum mixed systems contain 0.3%–0.9% gum generally showed higher pasting temperature, peak viscosity, and final viscosity than the starch alone system. The increase in peak and final viscosity during rapid-viscosity analysis was most pronounced for WCS/gum mixed systems with konjac glucomannan (KG), followed by guar gum (GG) and xanthan gum (XG). All WCS/gum mixed systems showed shear thinning and thixotropic characteristics. The extent of pseudoplasticity and shear stability, as evidenced by the smaller flow behavior index (n) and area of the hysteresis loop, was most pronounced for WCS/gum mixed system with XG, followed by mixed systems with GG and KG. Dynamic viscoelastic analysis revealed that the addition of gum increased both the storage and loss moduli of WCS, and lowered the frequency dependence of the loss factor significantly. However, the loss factor of WCS/gum mixed systems was generally higher than that of the starch alone system, implying the addition of gums modified the rheological characteristic of WCS to more viscous dominant behavior. [Display omitted] • WCS/gum mixed systems generally showed higher pasting temperature, and peak and final viscosity during pasting process. • Under pertinent ratio, WCS/gum mixed systems can improve the shearing and thermal stability of WCS. • WCS/gum mixed system showed viscous-dominant properties and structural stability. • WCS/gum mixed system may have potential for texture-modified foods applied in dysphagia. [ABSTRACT FROM AUTHOR]