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Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers. HIGHLIGHTS: Food biopolymers (FBP) impact nutrient distribution differently in various digestion phases. FBP application can help tailor nutritional values for personalized dietary plans. FBP colloidization under complex interactions results challenges in practical applications. Accurate assessment of FBP colloidization requires combination of methodologies. Dietary FBP additives benefits and safety warrant investigation in real food matrix. [ABSTRACT FROM AUTHOR]

The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0) was mainly α-helix, followed by random coiling. In contrast, the content of β-sheet in XG-UQPG was higher, relative to the viscoelastic properties of the gel. Moreover, the free sulfhydryl groups and disulfide bonds of XG-QPG (pH 7.0) were 48.30 and 38.17 µmol/g, while XG-UQPG (pH 7.0) was 31.95 and 61.58 µmol/g, respectively. A high disulfide bond content was related to the formation of gel networks. From a macroscopic perspective, XG-QPG (pH 7.0) exhibited different pore sizes, XG-UQPG (pH 7.0) displayed a loose structure with uniform pores, and XG-UQPG (pH 4.5) exhibited a dense structure with small pores. These findings suggest that ultrasound can promote the formation of a gel by XG-UQPG (pH 7.0) that has a loose structure and high water-holding capacity and that XG-UQPG (pH 4.5) forms a gel with a dense structure and pronounced hardness. Furthermore, the addition of the disulfide bond-rich XG-UQPG (pH 7.0) to bread promoted the formation of gel networks, resulting in elastic, soft bread. In contrast, XG-UQPG (pH 4.5) resulted in firm bread. These findings broaden the applications of quinoa in food and provide a good egg substitute for quinoa protein gels. [ABSTRACT FROM AUTHOR]

Sensory deterioration exists in marketed cooked rice. The migration and interaction of intrinsic components occur under multiple conditions in each industrial production process and cause relevant physicochemical changes in cooked rice. This review aims to establish a scientific knowledge system of intrinsic component transition and migration in cooked rice kernel during processing to solve qualitative deficiencies in cooked rice products. The main influencing factors of intrinsic component structural change in cooked rice and the quality control points that should be considered are summarized. Further studies are needed to establish proper evaluation standards for cooked rice products to meet the growing consumer demands. • Changes in intrinsic components cause sensory deterioration in cooked rice. • Influences of water in cooked rice occur throughout the entire production process. • Recent researches focus on starch structure, content interaction, and leachates. • The quality control points and future perspectives are summarized. [ABSTRACT FROM AUTHOR]

• HIPEs stabilized solely by sonicated QPI at various pH and c were constructed. • HIPEs at high pH presented polyhedral framework due to small spherical QPI. • HIPEs at low pH was constructed with irregular droplets due to QPI aggregates. • HIPE viscoelastic properties declined as the pH value of QPI dispersion increased. • The physical stability was enhanced with the increase of pH and concentration. In this study, stable high internal phase emulsions (HIPEs) constructed solely by sonicated quinoa protein isolate (QPI) at various pH values and protein concentrations (c) were constructed, and differences of HIPE microstructures at these conditions were discussed. HIPEs stabilized by QPI at pH 7.0, 9.0 possessed smaller droplet size (14–24 μm), smoother appearance, and higher physical stability which were caused by polyhedral framework microstructure. However, at acidic conditions, QPI aggregates filled in the gaps between droplets (30–52 μm) instead of adsorbing to oil–water interface, which decreased the stability. The solid-like viscoelasticity of HIPEs were enhanced when the c increased while the increment of pH value had the significant opposite effect (decreased from about G′ 1000 Pa, G″ 280 Pa to G′ 350 Pa, G″ 50 Pa) due to the microstructure difference. This study broadens the commercial applications of quinoa protein in novel food products like fat substitutes. [ABSTRACT FROM AUTHOR]

• Ultrasonication is effective to produce RPNs with excellent antioxidant activity. • Long ultrasonic time reduce particle size and promote antioxidant activity of RPNs. • RPNs has proper wetting property and adsorbs fast at the oil–water interface. • RPNs can form a thick antioxidative interfacial layer around oil droplets. • Bioactive RPNs endow emulsions with both physical and oxidative stability. In this study, a novel food-grade Pickering stabilizer was fabricated from insoluble rice peptide aggregates that are considered undesirable and formed during the hydrolysis of rice protein using ultrasonication. The results confirmed that ultrasonication was effective in fabricating rice peptide nanoparticles (RPNs) with a spherical appearance, and the particle size was reduced with ultrasonic time, reaching a minimum size of 357.8 nm in 30 min. Moreover, ultrasonic treatment could improve the antioxidant activity of RPNs by promoting the DPPH scavenging (3.5-fold increase) and Fe2+ chelating activity (3.8-fold increase). Notably, the bioactive RPNs could form stable Pickering emulsions that possess both physical and oxidative stability during storage, which might be due to the antioxidative physical barrier formed by RPNs. These findings suggest a new approach for the effective utilization of insoluble aggregates produced during protein hydrolysis as well as provide a novel bifunctional Pickering stabilizer with intrinsic antioxidant properties. [ABSTRACT FROM AUTHOR]