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The system of polysaccharides from Schizymenia dubyi (Nemastomatales) was investigated. It contains a mixture of hybrid dl galactans (SH-S) and carrageenan-like polysaccharides, which were separated by means of precipitation with KCl at high concentrations. The structural features of the carrageenan-like fraction (SH-I) were investigated by methylation analysis, desulfation, uronic acid reduction, and NMR spectroscopy. It was concluded that the structure has the typical alternance α-(1 → 3), β-(1 → 4) of d-galactose units, with most of the 3-linked units sulfated in O-2 (and some in O-4), and most of the 4-linked units sulfated in O-3, and substituted in O-2 by single stubs of β-d-glucuronic acid (partly sulfated in each of the three available positions). This substituent has been only seldom found in red seaweed galactans. Rheological studies of 5 % and 10 % w/v SH, SH-S and SH-I aqueous systems, either without ions, or in KCl or CaCl 2 solution gave thickening behaviors. Their random coil conformations justify the pseudoplastic behavior observed in the viscosity versus shear rate curves. As SH-S and SH-I are both contained in SH, an interpenetrating network could form in SH between the glucurono-carrageenan and the agaran, as inferred from the mechanical spectra recorded in water, especially with potassium ion., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Carlos Stortz reports financial support and administrative support were provided by University of Buenos Aires. Carlos A. Stortz reports a relationship with University of Buenos Aires that includes: employment, funding grants, and non-financial support. No conflict of interest If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This work reports a chemical and rheological study of the carrageenans from Hypnea musciformis, a red seaweed commercially known for its production of κ-carrageenan. The polysaccharides were extracted with water both at room temperature and at 90 °C: the yield of the latter was about six times larger than the former. Fractionation with KCl yielded a large proportion (50-67%) of a precipitate with 0.125 M of this salt for both extracts, with characteristics of a nearly pure κ-carrageenan, as determined by methylation analysis and NMR spectroscopy. Smaller amounts of fractions precipitating at higher concentrations showed a basic κ-carrageenan structure, but included some ι-carrageenan diads. The KCl-soluble polysaccharides showed a larger complexity, containing d- and l-galactans or d/l-hybrids. Some differences in the rheological properties of these carrageenans have been found. Although all KCl-precipitating polysaccharides form true gels at 10 °C in presence of KCl, those extracted with hot water form stronger gels than those extracted at room temperature. Both purified κ-carrageenans show lower gelling and melting temperature than the whole polysaccharides from which they were originated., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Summary: This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa‐carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water‐holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein‐based emulsions and gels. [ABSTRACT FROM AUTHOR]

Simple Summary: Chicken liver pate is a smooth and spreadable product made from chicken meat, chicken livers, fat, seasoning and other optional ingredients (such as hydrocolloids). Hydrocolloids (polysaccharides or proteins) are commonly used in spreadable meat/poultry products (such as chicken liver pâté) to improve texture, stability and moisture retention, resulting in a product with desired functional and organoleptic properties. In general, the chicken liver pâté samples showed their highest hardness and viscoelastic moduli values when κ-carrageenan and furcellaran were used. Suggestions for producing a softer chicken liver pâté consistency involve utilizing ι-carrageenan at a level between 0.25% and 0.75% (w/w) or furcellaran at a 0.25% w/w concentration. We can conclude that the use of hydrocolloids in the manufacturing of chicken liver pâté could be an effective solution leading to the development of products with desired techno-functional properties. Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of three divergent algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran) at four different concentrations (0.25, 0.50, 0.75, and 1.00% w/w) on the physicochemical, textural, rheological and organoleptic properties of model chicken liver pâté (CLP) samples. Overall, the highest hardness and viscoelastic moduli values of the CLP samples were reported when κ-carrageenan and furcellaran were utilized at a concentration of 0.75% w/w (p < 0.05). Furthermore, increasing the concentrations of the utilized hydrocolloids led to increase in the viscoelastic moduli and hardness values of CLP. Compared to the control sample, an increase in spreadability was reported in the CLP samples with the addition of hydrocolloids. Finally, the use of algal hydrocolloids proved to be an effective way to modify the techno-functional properties of CLP. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the feasibility of producing electrospun fibers by combining polysaccharides, zein, and poly(ethylene oxide) (PEO) to simulate the fibers applied in plant-based meat analogs. The rheological properties of biopolymer solutions were evaluated, and the electrospun fibers were characterized according to their morphology, structural interactions, and thermal analysis. The results indicated that the fibers prepared in a ratio of 90:10 of zein/carrageenan from the mixture of a solution containing 23 wt.% of zein with a solution containing 1 wt.% of carrageenan and with the addition of 1 wt.% of PEO presented a promising structure for application as fibers in meat analogs because they have a more hydrophilic surface. Thus, they have good moisture retention. In addition, they have good thermal stability at high temperatures, which is crucial to achieve a consistent and pleasant texture. Furthermore, it was observed that adding zein and PEO helps with the spinnability of the polysaccharides, producing fibers with good homogeneity. [ABSTRACT FROM AUTHOR]

Summary: Our study focuses on the gelling properties of pea protein (PP), which are comparatively weaker than those of other plant proteins, thereby limiting its application. However, we found that the addition of κ‐carrageenan (κ‐CAR) significantly (P < 0.05) increased PP gels' hardness and water‐holding capacity irrespective of gel formation temperature (80 or 95 °C). Rheological and microstructural analysis confirmed a synergistic effect between PP and κ‐CAR, with higher synergy values observed in hydrogels formulated at 95 °C. Molecular force studies revealed that non‐covalent interactions were dominant, with disulphide bonds contributing only to the structure of gels formed at 95 °C. These promising findings not only enhance our understanding of the PP and κ‐CAR gel formation mechanism but also hold practical implications, potentially leading to improved gelling properties of PP and expanding its applications in the food industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Yellow mustard gum (YMG), which is extracted from the mucilaginous part of yellow mustard bran, has been considered an emerging natural hydrocolloid gum but lacks commercial development and production. To promote the commercial utilization of YMG, this study developed a pilot‐scale YMG production protocol in an economic and environmentally friendly way to produce a clean‐label YMG product. This YMG produced at pilot scale (YMW) was characterized in terms of chemical composition, rheological properties, and interaction with a commercial gum, κ‐carrageenan, and was compared with purified YMG through ethanol precipitation (YME). RESULTS: The protocol processed up to 100 L of raw material with zero solvent and a minimal number of steps and showed strong quasi‐industrial potential. The YMW showed a similar chemical composition as YME. However, the YMW contained a slightly lower amount of carbohydrate and a much larger amount of ash and potassium than the YME. The rheological results concluded that both the YMW and YME solutions exhibited shear‐thinning flow behavior and a weak gel, with YME showing higher viscosity and stronger gel structure. Most interestingly, YMW could form unpourable gels when blended with native κ‐carrageenan whereas YME barely achieved this despite the equivalent total gum concentration. CONCLUSION: This study demonstrated the feasibility of YMG production at a large scale with economic and green procedures and discovered its new functionality for commercial utilization. The gelling ability of YMG could provide it with wider applications as a result of a new potential synergistic combination. All this information should accelerate the process of full commercialization of YMG as a clean‐label functional ingredient. © 2024 His Majesty the King in Right of Canada. Journal of The Science of Food and Agriculture © 2024 Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri‐Food Canada. [ABSTRACT FROM AUTHOR]

In this work, physically crosslinked injectable hydrogels based on carrageenan, locust bean gum, and gelatin, and mechanically nano-reinforced with green graphene oxide (GO), were developed to address the challenge of finding materials with a good balance between injectability and mechanical properties. The effect of GO content on the rheological and mechanical properties, injectability, swelling behavior, and biocompatibility of the nanocomposite hydrogels was studied. The hydrogels' morphology, assessed by FE-SEM, showed a homogeneous porous architecture separated by thin walls for all the GO loadings investigated. The rheology measurements evidence that G′ > G″ over the whole frequency range, indicating the dominant elastic nature of the hydrogels and the difference between G′ over G″ depends on the GO content. The GO incorporation into the biopolymer network enhanced the mechanical properties (ca. 20%) without appreciable change in the injectability of the nanocomposite hydrogels, demonstrating the success of the approach described in this work. In addition, the injectable hydrogels with GO loadings ≤0.05% w/v exhibit negligible toxicity for 3T3-L1 fibroblasts. However, it is noted that loadings over 0.25% w/v may affect the cell proliferation rate. Therefore, the nano-reinforced injectable hybrid hydrogels reported here, developed with a fully sustainable approach, have a promising future as potential materials for use in tissue repair. [ABSTRACT FROM AUTHOR]

To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution, textural properties, microstructure, rheological properties, and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%, the water-holding properties and strength of the gel significantly improved (P<0.05), textural properties improved, and cooking loss and freeze-thaw stability significantly reduced (P<0.05). The rheological properties showed that the G' of the gel was always higher than the G". Therefore, a gel structure with elasticity and a denser and homogeneous microstructure was formed. Collectively, the gel properties of MP improved with the addition of 50% PSP and carrageenan composite emulsion. [ABSTRACT FROM AUTHOR]

The viscoelastic behavior of food‐grade biopolymers during gelation has a complex frequency spectrum that is difficult to measure by commercial rheometers. Master curves built by time–temperature superposition (TTS) of data arising from small‐amplitude oscillatory flow (SAOS) or stress relaxation at a given reference temperature can provide the frequency span required to describe the frequency spectrum of highly complex systems such as hydrocolloids (e.g., κappa‐carrageenan). In this work, master curves using TTS were obtained for various concentrations (1%–4% w/w). For a given concentration, mechanical spectra were generated for various temperatures (5, 10, 25, 37, and 45°C) to obtain the master curves and shifting factors (aT, bT) using the WLF (Williams–Landel–Ferry) equation. In this context, a methodology is suggested to obtain a wide observation window to describe complex spectra from gelling systems employed in the chemical industry. Practical applications: The rheological methods used in this work combined the enhancement of the frequency range from experimental stress relaxation and SAOS data with double superposition. These methods are already known, but the combination to achieve an ample frequency range of more than 8 decades represents a useful tool for industrial applications of gelling systems like food hydrocolloids (i.e., κappa‐carrageenan). It also helps to predict the viscoelastic behavior at temperatures and concentrations outside the usual range of rheometric measurements. It is further useful in the areas of equipment design and quality control for food products. [ABSTRACT FROM AUTHOR]

Soft actuators belong to a type of actuators made of soft materials which are capable of converting applied energy to mechanical motion. They have been utilized in several fields due to their flexibility, low weight, inexpensiveness and simple fabrication. In this work, iota‐carrageenan (푖C) was chosen as the starting material for a hydrogel‐based actuator. The 푖C hydrogels were fabricated via a simple solvent‐casting technique at various concentrations: 2.4% (v/v), 2.8% (v/v) and 3.2% (v/v). All 푖C hydrogels were characterized for their chemical, thermal, rheological and morphological properties as well as the actuation performances under applied electric field. The 푖C hydrogels showed monotonic increases in the static bending distance and dielectrophoretic force with increasing electric field strength. Above the critical electrical field strengths, the ribbon‐like 푖C hydrogels oscillated back and forth due to the competition between the dielectrophoresis force, the resisting elastic force, the weight and the inertia force. Stability diagrams were constructed for the first time separating static bending from oscillation behavior under constant applied electric fields. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Aqueous solutions of Konjac glucomannan (KGM)/κ‐Carrageenan (κ‐C) of different ratios (1:2, 1:5, 1:8 and 1:10) and a fixed κ‐C content of 1.5%, were proposed as a new 3D food printing ink. Their thermo‐responsive behaviour was evaluated by temperature ramp rheological tests. This characterisation allowed for the evaluation of the synergistic effect between KGM and κ‐C and gave indications useful to the printing performance. Both elastic (G′) and loss (G″) moduli were found to increase by increasing the KGM concentration. Samples were printed by controlling the thermally reversible sol/gel transition occurring during the process. Direct pressure and flow rate measurements in the 3D printer were used to obtain the viscosity versus shear rate curves under processing conditions, useful to validate a scaling law relating the printing filament diameter to the relevant process and material properties (inks viscosity and printing pressure). The 3D printing performance of inks was evaluated by means of a novel, integrated score system. The results obtained indicate that aqueous mixtures of KGM/κ‐C can be successfully employed as a base for 3D printing food hydrogels. The use of the score system above outlined proved to be an easy yet efficient tool for the optimisation of the gel composition. [ABSTRACT FROM AUTHOR]

The gel properties of soybean isolate protein (SPI) gels are susceptible to the influence of other components in food products, particularly edible polysaccharides. Therefore, six common edible polysaccharides were selected in this study to investigate their effects on the rheological properties, thermal properties, and microstructure of acid-induced soybean isolate protein self-assembled gels (SPIASG). The experimental results showed that the support capacity and creep recovery of SPIASG with added polysaccharides were higher than those of the control group without added polysaccharides, and the gel with Xanthan gum (XG) was the most effective. The hybrid gel, with added Condensed resin (CR), Xanthan gum (XG), Carrageenan (CA), and CMC formed a stronger network structure. Additionally, compared with SPIASG, the hybrid gel with added edible polysaccharides the water-holding capacity of SPI hybrid gels was relatively improved. In this study, a simple and easy method was obtained to significantly improve the gel properties of SPIASG, analyzed and compared the effectiveness of various polysaccharides to enhance its gel properties, and provided some ideas to improve the gel properties of SPI protein gels. [ABSTRACT FROM AUTHOR]

As the construction industry is facing the challenge of meeting the ever-increasing demand for environmentally friendly and durable concrete, the role of viscosity-modifying admixtures (VMAs) has become increasingly essential to improve the rheological properties, stability, and mechanical properties of concrete. Additionally, natural polymers are ever evolving, offering multiple opportunities for innovative applications and sustainable solutions. This comprehensive review delves into the historical context and classifications of VMAs, accentuating their impact in enhancing the rheological properties, stability, and mechanical properties of concrete. Emphasis is placed on the environmental impact of synthetic VMAs, promoting the exploration of sustainable alternatives derived from plant-based biopolymers. Indeed, biopolymers, such as cellulose, starch, alginate, pectin, and carrageenan are considered in this paper, focusing on understanding their efficacy in improving concrete properties while enhancing the environmental sustainability within the concrete. [ABSTRACT FROM AUTHOR]

Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G′) than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G′), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix. [ABSTRACT FROM AUTHOR]

Summary: Meat intake in masticatory dysfunction people is commonly reduced because the relatively tough texture of meat can impair mastication. Pork meat batters were prepared by different levels of bromelain (0%, 0.5% w/w), κ‐carrageenan (0.5%, 1.0% w/w), and rice berry and mung bean ratios (0:0, 1:0, 0:1, 0.5:0.5). The experiment was designed to study the effect of infusion treatments and their interaction on the properties of pork meat batter. Lower cooking losses (2.33%–3.45%) was observed in the samples with 1.0% (w/w) κ‐carrageenan. Hardness, cohesiveness, chewiness, and gumminess of samples with bromelain were lower, and higher in samples containing 1.0% (w/w) κ‐carrageenan. Bromelain also resulted in decreasing storage modulus (G′) and loss modulus (G″) values compared to nonbromelain‐treated samples. Microstructure revealed that connective tissue and muscle fibres were disrupted in bromelain‐treated meats while incorporation of plant proteins led to better binding of meat particles. These results revealed that bromelain has a potential to produce a softer texture batter, while 1.0% (w/w) κ‐carrageenan and plant proteins have potential to improve textural properties and shape a product. This implies that the effects and interactions of infusion treatments offer the possibility to improve texture‐optimised product for masticatory dysfunction people, such as elderly. [ABSTRACT FROM AUTHOR]

[Display omitted] Self-assembly of macroscopic membranes at the interface between self-assembling peptides and aqueous polymer solutions of opposite charge has been explored mostly due to the membranes' unique hierarchical structure of three distinct regions, including a layer of perpendicular fibers. We report here on the formation and characterization of self-assembled membranes made with λ-carrageenan and the cationic β-sheet peptides, Pro-Lys-(Phe-Lys) 5 -Pro (PFK). Using SAXS, SEM, ITC, and rheology, we compared these membranes' morphology and physical properties to membranes made with alginate. We recognized that the polysaccharide's single chain conformation, its solution's viscosity, the potential of hydrogen bonding and electrostatic interactions between the polysaccharides and the peptides charged groups, and the strength of these interactions all affect the properties of the resulting membranes. As a result, we identified that an interplay between the polymer-peptide strength of interactions and the stiffness of the polysaccharide's single chain could be used as a route to control the structure–function relationship of the membranes. These results provide valuable information for creating guidelines to design self-assembly membranes with specific properties. [ABSTRACT FROM AUTHOR]

In this study, the soybean protein isolate (SPI)–xanthan gum (XG) or carrageenan (CA) W/O/W emulsions for the co-delivery of vitamin B12 and vitamin E were prepared. The effects of XG and CA concentrations on the physicochemical properties and digestive characteristics of the emulsions were also investigated. The addition of XG and CA improved the SPI aggregation and increased its electrostatic repulsion so that more SPI was adsorbed at the phase interface. The emulsifying activity index and emulsifying stability index increased to 24.09 (XG 0.4%) and 14.00 (CA 0.5%) and 151.08 (XG 0.4%) and 135.34 (CA 0.5%), respectively. The adsorbed protein content increased to 88.90% (XG 0.4%) and 88.23% (CA 0.5%), respectively. Moreover, the encapsulation efficiencies of vitamin B12 and vitamin E were increased to 86.72% (XG 0.4%) and 86.47 (CA 0.5%) and 86.31% (XG 0.4%) and 85.78% (CA 0.5%), respectively. The bioaccessibility of vitamin B12 and vitamin E increased to 73.53% (XG 0.4%) and 71.32% (CA 0.5%) and 68.86% (XG 0.4%) and 68.74% (CA 0.5%). The best properties of the emulsions were obtained at a 0.4% concentration of XG and 0.5% of CA. This study offers a novel system for delivering bioactive substances, which is favorable for the advancement of food with delivery capability in food processing. [ABSTRACT FROM AUTHOR]

This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W1) of a water‐in‐oil‐in‐water (W1/O/W2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and − 21.1, −34.1, −46.2, −38.3, and −34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W1/O/W2 emulsion, followed by the W1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria. [ABSTRACT FROM AUTHOR]

Minced shrimp products have gradually become popular among consumers due to their convenient consumption. The changes in physiochemical properties occurred because of low temperature storage. To investigate the cryoprotective effects of carrageenan on the pre-prepared gel of minced shrimp gel during frozen storage, the variation trends in texture properties of shrimp heated gel (made by chopping, pre-preparing, freezing, and heating) and rheological properties of pre-prepared shrimp gel (made by chopping, pre-preparing, freezing, and thawing) with different carrageenan additions compared to commercial cryoprotectant were analyzed. Results showed that carrageenan could significantly improve breaking force, gel strength of heated gels, and storage modulus and loss modulus of pre-prepared gels. According to better texture properties, the group with 2% carrageenan (C-2%) was selected for the further experiments. The lower immobilized water amplitude exhibited that carrageenan could stabilize the mobility degree of water in pre-prepared gels while transferring free water into immobilized water after heating. Meanwhile, carrageenan had outstanding effect on preventing exposure of total sulfhydryl group due to protein oxidation. There were no tremendous changes in protein functional groups due to addition of carrageenan, while it could maintain the stability of the gel system on account of increasing α-helix contents. The little significant differences were observed in protein composition during frozen storage, while the cross-linking and aggregation have been increased due to the addition of carrageenan. Overall, carrageenan was expected to be an effective substitute for commercial cryoprotectant to promote the development of diversified pre-prepared minced shrimp products. [ABSTRACT FROM AUTHOR]

Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this context, the design of nanoemulsion-based gels (NBGs) can be an alternative for satisfying the textural requirements of seniors. This article aimed to develop NBGs with different gelling agents, evaluating their physical properties. NBGs were prepared with a base nanoemulsion (d = 188 nm) and carrageenan (CA) or agar (AG) at two concentrations (0.5–1.5% w/w). The color, rheology, texture, water-holding capacity (WHC) and FT-IR spectra were determined. The results showed that the CA-based gels were more yellow than the AG ones, with the highest hydrocolloid concentration. All gels showed a non-Newtonian flow behavior, where the gels' consistency and shear-thinning behavior increased with the hydrocolloid concentration. Furthermore, elastic behavior predominated over viscous behavior in all the gels, being more pronounced in those with AG. Similarly, all the gels presented low values of textural parameters, indicating an adequate texture for seniors. The FT-IR spectra revealed non-covalent interactions between nanoemulsions and hydrocolloids, independent of their type and concentration. Finally, the CA-based gels presented a higher WHC than the AG ones. Therefore, NBG physical properties can be modulated according to gelling agent type in order to design foods adapted for seniors. [ABSTRACT FROM AUTHOR]

The substitution of meat products in the human diet with plant-based analogs is growing due to environmental, ethical, and health reasons. In this study, the potential of fiber-spinning technology was explored to spin protein fiber mimicking the structural element of meat muscle for the purpose of developing plant-based meat analogs. Overall, this approach involved extruding fine fibers and then assembling them into hierarchical fibrous structures resembling those found in whole muscle meat products. Considering the nutritional facts and to help build muscle fiber, soy protein, polysaccharide (pectin, xanthan gum, or carrageenan), plasticizer (glycerol), and water were used in the formulations to spin into fibers using an extruder with circular orifice dies. Extrudability and thermal and rheological properties were assessed to characterize the properties of the spun fiber. The extrusion trials showed that the presence of the polysaccharides increased the cohesiveness of the fibers. The properties of the fibers produced also depended on the temperature used during extrusion, varying from pasty gels to elastic strands. The extrudability of the fibers was related to the rheological properties (tan δ) of the formulations. This study demonstrated that fiber-spinning technology can be used to produce fibrous materials from plant-derived ingredients. However, the formulation and operating conditions must be optimized to obtain desirable physicochemical and functional attributes in the fibers produced. [ABSTRACT FROM AUTHOR]

BACKGROUND: Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface‐active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface‐active properties of FG, but the influence of ultrasonic‐associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100–200 W, 0.5–1 h) with κ‐carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. RESULTS: The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG–κC mixture and bovine gelatin, UAG‐modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. CONCLUSION: This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Hybrid carrageenans, also called kappa-2 (K2) or weak kappa, are a class of sulfated polysaccharides with thermo-reversible gelling properties in water and are extracted from a specific family of red seaweeds. K2 are known in the industry for their texturizing properties which are intermediate between those of kappa-carrageenans (K) and iota-carrageenans (I). As such, K2 are gaining industrial interest, as they can replace blends of K and I (K + I) in some niche applications. Over the last decade or so, some progress has been made in unravelling K2′s chemical structure. The understanding of K2 gel's structure–rheological properties' relationships has also improved. Such recent progress is reported here, reviewing the literature on gelling K2 published since the last review on the topic. The focus is on the seaweeds used for extracting K2, their block copolymer chemical structures, and how these impact on the gel's formation and rheological properties. The outcome of this review is that additional rheological and structural studies of K2 hydrogels are needed, in particular to understand their viscoelastic behavior under large deformation and to unravel the differences between the texturizing properties of K2 and K + I. [ABSTRACT FROM AUTHOR]

The binding of oppositely charged polyelectrolytes is a well‐known gel strategy, and pH is an important factor affecting the gel properties. In this work, the influence of pH (3, 5, 7, 9, 11) on the rheological and textural properties, molecular structure and micromorphology of binary mixed gels of ι‐carrageenan (IC) and ε‐polylysine (PLL) or ε‐polylysine hydrochloride (PLH) was investigated. The results showed that a change in pH led to a change in the properties of binary mixed gels. The lower the pH, the higher were G′, G″, complex viscosity and gel transition temperature. At the same time, the water holding capacity and gel strength of IC/PLL (IP) and IC/PLH (IPH) were also improved accordingly, and the gel properties of IPH were always better than those of IP. As the pH increased to alkalinity, the density of the gel network structure decreased, the pore size decreased, the pore wall became thinner and the surface smoothed. When the pH dropped into the acidic range, there was a red shift of the hydroxyl group and the sulfate group bands, an enhancement of the hydrogen bonding interaction and a blue shift of the methyl band and the amide I band. At pH 3, the microscopic network structure of IP and IPH were dense and uniform with small pore size, rough surface and thick pore wall. These results showed that the binary mixed gels had better gel properties at pH 3. The results provided a theoretical basis for the preparation of IP and IPH gels, and also enabled a deeper understanding of the mechanism of interaction between polypeptides and carrageenan. © 2023 Society of Industrial Chemistry. [ABSTRACT FROM AUTHOR]

Hydrogel beads are emerging as alternate adsorbent material for the batch or continuous column treatment of dye wastewater. Polysaccharide‐based gel beads are preferred for their uniform shape and size, large specific surface area, and easy separation by filtration and subsequent reuse. In this work, we prepare and rheologically characterize UV‐active κ‐carrageenan/TiO2 beads for the adsorption and degradation of dyes. The 3–4 mm sized nanocomposite beads are formed by the extrusion of κ‐carrageenan/TiO2 gel solution in salt solutions. The maximum increase in modulus was observed with the addition of 1% w/v TiO2 to κ‐carrageenan and subsequent crosslinking with mixed salt of KCl and CaCl2. κ‐carrageenan/TiO2 beads crosslinked by mixed salt of KCl and CaCl2 have higher adsorption capacity, as compared to beads crosslinked with single salt of KCl. The kinetic study indicated the chemisorption of Methylene Blue on the bead surface. κ‐carrageenan/TiO2 beads showed higher degradation for Methylene Blue and Nile Blue A than Rhodamine B in 5 and 50 ppm each multicomponent dye systems under UV irradiation. The κ‐carrageenan/TiO2 beads could form a porous column for the selective adsorption of positively charged dyes from a multicomponent dye system. [ABSTRACT FROM AUTHOR]

Commercially available topical oral drugs in current markets have low efficacy in delivery active load to the infected site due to poor formulation. Delivery of the active ingredients proven to be challenging as compared to skin due the presence of saliva and low shear. The aim of this project to improve formulation and characterised suitable hydrogels which later will be incorporated with nanoparticle drug for oral cancer. The gels are formulated at different pH values (4, 7, 10) and concentrations as such (0.1%, 0.15%, 0.2%, 0.25%, 0.5% and 1.0% for alginate whereas kappa-carrageenan and iota-carrageenan were formulated with 0.25%, 0.5% and 1.0%). The viscosity and zeta potential of the formulated gels are studied using HAAKE™ MARS™ rheometer and Zetasiser Nano-Z respectively. Findings revealed both 1% of kappa-carrageenan and 1% iota-carrageenan of pH 4 and pH 7 are the best candidates for nanoparticle drug delivery as the viscosity and zeta potential for 1% kappa-carrageenan (pH 4), 1% kappa-carrageenan (pH 7), 1% iota-carrageenan (pH 4), and 1% iota-carrageenan (pH 7) amongst the highest as such 70.507±6.190, 61.040±3.199, 59.490±7.799, 67.953±2.034 Pa·s, correspondingly with zeta potential value of -19.4 mV, -20.6 mV, -33.1 mV and -30.4 mV. All hydrogels formulated with different concentration were affected by pH values, by having pH value 4 and 7 appeared to have high viscosity with pseudoplastic behaviour based on the rheological profile, except for alginate due to high density sodium alginate was used in this study. [ABSTRACT FROM AUTHOR]

Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The combined effects of HA and kappa-carrageenan (KC) have not yet been investigated, though. In this study, we looked at the synergistic effects of HA and KC (concentrations of 0.1 and 0.25%, and ratios of 85:15, 70:30, and 50:50 for each concentration) on the rheological properties, heat stability, protein phase separation, water-holding capacity, emulsification properties, and foaming properties of skim milk. When HA and KC were combined in various ratios with a skim milk sample, this resulted in lesser protein phase separation and a higher water-holding capacity than when HA and KC were utilized separately. Similarly, for the sample with a 0.1% concentration, the combination of HA + KC blends demonstrated a synergistic impact with greater emulsifying activity and stability. The samples with a concentration of 0.25% did not exhibit this synergistic effect, and the emulsifying activity and stability were mostly due to the HA's higher emulsifying activity and stability at 0.25% concentration. Similarly, for rheological (apparent viscosity, consistency coefficient K, and flow behavior index n) and foaming properties, the synergistic effect of the HA + KC blend was not readily apparent; rather, these values were mostly due to an increase in the amount of KC in the HA + KC blend ratios. When HC-control and KC-control samples were compared to various HA + KC mix ratios, there was no discernible difference in the heat stability. With the added benefits of protein stability (reduced phase separation), increased water-holding capacity, improved emulsification capabilities, and foaming abilities, the combination of HA + KC would be highly helpful in many texture-modifying applications. [ABSTRACT FROM AUTHOR]

In this study, we firstly developed an antioxidant and pH-sensitive film based on arrowhead starch (AS), κ-carrageenan (KC) and black chokeberry extract (BCE) and its physical and structural properties were investigated. We found BCE showed different colors in different pH solutions and incorporation with KC and BCE could significantly decrease light transmittance, increase thickness, elongation at break and pH-sensitive property of AS film. The results of structural property assay indicated that there were some intermolecular interactions between BCE and AS/KC in AS-KC-BCE films. Secondly, we investigated the rheological property of AS, AS-KC and AS-KC-BCE suspensions and found the suspensions showed an obvious shear-thinning behavior with high apparent viscosity. Finally, the functional properties of AS-KC-BCE films were investigated and AS-KC-BCE films showed strong scavenging activity on DPPH free radical and presented visible colour changes in response to the changes of the chicken wing qualities. The results suggest that AS-KC-BCE films can be used in active and intelligent packaging of food industry. [ABSTRACT FROM AUTHOR]

Oleosomes have emerged in the last decade as a multipurpose oil-in-water emulsion suitable for engineering new lipids materials. The need to increase alternative and sustainable methods to modulate the rheological properties of emulsions has been the leading research interest in the oleogelation field. Soybean oleosomes are evaluated as building blocks for creating oleogels in combination with sodium alginate or ι-carrageenan as the structuring elements. Polymer bridging provides a route to produce compact soft, malleable gels by exploiting attractive electrostatic interactions between negatively charged polysaccharides and oleosome surfaces. We investigated the viscoelastic properties of concentrated polymer bridged gels by oscillatory rheological measurements. The rheological characteristics are governed predominantly by the type of polysaccharide and by the ratio between polysaccharide and oleosome content. One yielding step at low strains indicates the breaking of polysaccharide bridging bonds and was visible in all samples. A two-step yielding process, where the second step corresponds to the cage-breaking process, was present at polysaccharide/oleosome ratios where optimum bridging occurs for alginate and carrageenan, 0.005 g/g, 0.01 g/g, respectively. Nonetheless, the bumps corresponding to the second yielding point were more prominent in alginate gels than in carrageenan gels due to the greater bridging ability of alginate. Identifying these rheological hallmarks could provide new ideas towards the improved design of plant-based fatty food products, e.g., cream cheeses and vegan sausages surrogates. [ABSTRACT FROM AUTHOR]

The aim of the study is to develop and evaluate the printability of k-carrageenan inks enriched with callus tissue of lupin (L. angustifolius) and to determine the effect of two lupin calluses (LA14 and LA16) on the texture and digestibility of 3D-printed gel. The results demonstrated that the enriched ink was successfully 3D printed at concentrations of 33 and 50 g/100 mL of LA14 callus and 33 g/100 mL of LA16 callus. The feasibility of 3D printing is extremely reduced at higher concentrations of callus material in the ink. The hardness, cohesiveness, and gumminess of the 3D-printed gel with LA16 callus were weakened compared to the gel with LA14 callus. The results of rheological measurements showed that an increase in the content of LA16 callus interfered with the formation of a k-carrageenan gel network, while LA14 callus strengthened the k-carrageenan gel with increasing concentration. Gel samples at different concentrations of LA14 and LA16 calluses formed a spongy network structure, but the number of pores decreased, and their size increased, when the volume fraction occupied by LA14 and LA16 calluses increased. Simple polysaccharides, galacturonic acid residues, and phenolic compounds (PCs) were released from A-FP gels after sequential in vivo oral and in vitro gastrointestinal digestion. PCs were released predominantly in the simulated intestinal and colonic fluids. Thus, incorporating lupin callus into the hydrocolloid ink for food 3D printing can be a promising approach to developing a gelling material with new mechanical, rheological, and functional properties. [ABSTRACT FROM AUTHOR]

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In the present study, four different combinations of gums, including carrageenan (CG), its binary blends with xanthan gum (XG) or guar gum (GG) in equal ratios, and its ternary blends with XG and GG in three equal ratios, were involved into making partially crystalline emulsions (PCEs), respectively. The freshly prepared emulsions were systematically characterized by rheological property, particle size distribution, microscopic morphology, interfacial property, and intermolecular interactions, and their emulsion stabilities were further evaluated using multiple light scattering technique and storage test. All PCEs stabilized by gum blends (CG + XG, CG + GG, and CG + XG + GG) obtained decreased apparent viscosities at 0.01 s−1 (10.12–25.32 Pa·s), particle sizes (3.12–4.06 μm), as well as interfacial protein concentrations (22.60–27.01 mg/m2), which were much lower than those with single CG (35.98 Pa·s, 6.72 μm, and 47.74 mg/m2, respectively). The microscopic morphology showed that blending CG with XG and/or GG contributed to formation of firmer three-dimensional matrix, thereby preventing the aggregation of fat droplets. Inclusion of XG and/or GG also significantly reduced contribution of hydrophobic interactions from 0.72 to 0.24–0.44 mg/mL. Both multiple light scattering and storage test revealed that emulsion instabilities were mainly manifested as a clarification at the bottom and an agglomeration at the top. PCE-CG + XG + GG exhibited superior stability with low creaming index (6.20 %) and viscosity (1180.0 mPa·s) after three months of storage. The research aims to evaluate the effects of CG and its blends with XG and GG on stability of PCEs, and the results potentially provide valuable information for manufacture of stable PCE foods. • Partially crystalline emulsions (PCEs) are widely used in decorating leisure foods. • PCEs formulated with carrageenan alone underwent watering-off and agglomeration. • Gum blends were developed from carrageenan, xanthan and guar gum. • The gum blends significantly inhibited flocculation and aggregation of droplets. • Stability of PCEs during storage was improved by formulating with the gum blends. [ABSTRACT FROM AUTHOR]

The effects of whey protein, basil seed gum (BSG), and κ-carrageenan (CGN) on the structure–rheology interactions of low- and high-fat cream were investigated. Pseudoplastic and thixotropic behavior of cream was found for all the samples and the pseudoplasticity was increased with an increased level of stabilizers. The apparent viscosity (ηa) of the forward curves is greater than that of the backward ones, which may be the result of the breakdown of the fat globule structure under shear stress. The viscosity of cream was reduced, while using a stabilizer (BSG/CGN) can be related to the water binding of hydrocolloid molecules contributing to resistance in flow. For all samples, elastic modulus was greater than viscous modulus, indicating a greater contribution from elastic characteristics. With the increase of BSG/CGN levels, the molecules may be competitively adsorbed onto the surface of fat droplets, thereby changing its surface tension and decreasing its particle size. Increases in whey proteins, fat, and BSG also significantly increased hardness, whereas increases in CGN significantly decreased it. The globular aggregates in the microstructure of high-fat dairy cream were smaller than those in low-fat dairy cream, allowing more water to be retained in the high-fat samples. Therefore, synergistic interactions between polysaccharides and proteins may encourage the formation of a cross-linked network. [ABSTRACT FROM AUTHOR]

In this study, cationic starch-carrageenan‑sodium alginate (CAS/CR/SA) hydrogels with different weight ratios of carrageenan and sodium alginate were prepared and their properties such as scanning electron microscopy (SEM), rheological properties, Fourier transform infrared spectroscopy (FTIR), 1H nuclear magnetic resonance (1H NMR), X-ray diffraction (XRD), and methylene blue adsorption test were measured. The results showed that the viscosity and the shear strain resistance of the CAS/CR/SA hybrid hydrogels positively correlated with their sodium alginate contents. The hybrid hydrogels with high carrageenan contents exhibited a high energy storage modulus (G') and a high loss modulus (G"). The swelling and methylene blue adsorption experiments showed that the CAS/CR/SA hydrogels had pH and temperature sensitivity. The hydrogels reached adsorption equilibrium in 12 h (alkaline conditions) and 24–36 h (acidic conditions). The adsorption kinetics of the hybrid hydrogels showed that their adsorption process was mainly controlled by chemisorption and that adsorption was exothermic (ΔH° < 0). • The raw materials used to prepare the hybrid hydrogels are all natural polysaccharides • Samples with higher carrageenan content were harder and more resistant to compression • Hybrid hydrogels showed pH and temperature sensitivity • Sensitization of hybrid hydrogels without the introduction of other chemical groups [ABSTRACT FROM AUTHOR]

Red macroalgae are considered an immense source of hydrocolloids (agar and carrageenan) that are gaining momentum in the food industry as an alternative to animal-based ones, like gelatin. This work evaluates carrageenans extracted from four different red macroalgae (Chondrus crispus , Mastocarpus stellatus , Sarcopeltis skottsbergii and Gigartina pistillata) by an eco-friendly process (hydrothermal extraction), for their possible employment as food additives considering purity requirements stated by the European Regulation. In general, carrageenans presented a suitable composition, although some sample presented lower sulfate content than 15 % and higher As content than 3 mg/kg, being only carrageenans from Chondrus crispus and Sarcopeltis skottsbergii appropriate for gelled matrices formulation. Different concentrations of hydrocolloids (1–5 %) and salts (0.1–1 M NaCl, CaCl 2 and KCl) were evaluated to reach a desired consistency. Rheological behavior of said gels revealed a gel-like behavior, with G' > G" and practically frequency independency of the parameters. Overall, gels formulated with KCl achieved higher G' with maximum values of 100–1000 Pa, whereas the commercial gelled dessert (used as control) only achieved values of around 10 Pa. After 3 months of cold storage, all gels exhibited a strengthening of the gelled matrix, without water syneresis. The colorimetric parameters were also evaluated, showing higher inclination for red and yellow tones with modest lightness values (around 60 %). In this work, hydrothermally extracted carrageenans from Chondrus crispus and Sarcopeltis skottsbergii were assessed, laying the groundwork for further studies in this area. [Display omitted] [ABSTRACT FROM AUTHOR]

Fat mimics are one of the most common substitutes for animal fats in processed foods. However, basing on high internal phase Pickering emulsion (HIPPEs) gel imitate adipose tissue to achieve the desired strength and elastic, while the formation and stabilization mechanism are barely understood. Here, we proposed a strategy to fabricate rigid-flexible double network using κ-carrageenan (CA) and bacterial cellulose (BC), in oder to improve the mechanical performance of HIPPEs gel. The effects of different ratios of CA/BC (2:1, 4:1, 8:1) and K+ addition on the properties of HIPPEs-CA/BC gels were investigated. Results showed that HIPPEs-CA/BC 8:1 & K+ exhibited better rheological, textural, oil holding capacity and organoleptic properties. Thermal softening behavior of HIPPEs-CA/BC 8:1 & K+ was similar to the pork adipose tissue. The microstructure of gel demonstrated that HIPPEs-CA/BC 8:1 & K+ was featured with honeycomb-like pore and network walls, which in turn comprise interpenetrated double network structures. Meanwhile, it showed an ultrahigh stress, high Young's modulus and good cyclic compress behavior. Additionally, the hydrogen bonds and K+-cross-linked were proved to play crucial roles in facilitating the formation of a stable and elastic CA/BC matrix. This study establishes structure-performance mechanisms in strongly and elastically structured HIPPEs gels, providing an advanced strategy for developing HIPPEs gel with promising applications in adipose tissue substitutes. [Display omitted] • HIPPEs gels are viable option for novel adipose tissue substitutes. • Strong and elastic HIPPEs gel is achieved by CA/BC matrix rigid-flexible double network. • HIPPEs-CA/BC 8:1 & K+ could mimic adipose tissue organoleptic and rheological properties. • The strength mechanism is validated by hydrogen bonds and K+-cross-linked. [ABSTRACT FROM AUTHOR]

Walnut protein (WP)-stabilized oil-in-water (O/W) emulsion gel can be used to produce food through 3D printing, but there was a problem of poor printing accuracy. We added κ-carrageenan (KG) to enhance the shape retention of corresponding printed products. In this study, the effect of KG on various physicochemical properties of the WP-stabilized O/W emulsion gel was investigated. The rheology results showed that adding KG significantly enhanced the mechanical strength and the viscosity of the produced WP-KG emulsion gel. The Lissajous curves indicated that the response of all samples under 10% low strain was mainly elastic, and the gels with 0.2, 0.3 and 0.4 (w/w) KG had great shear recovery performance against deformation. The increased KG content in the gel reduced the number of pores, promoted emulsions droplet aggregation, reduced crystallinity, and decreased the water-binding ability of the gel. Adding KG to the gel significantly increased its hardness, resilience, and gumminess while reducing its springiness. Various emulsion gels with different KG contents were further used as the bioink for 3D printing. The result suggested that KG improved the printing accuracy and self-supporting ability of 3D-printed products. However, excessive KG (>0.4%, w/w) caused uneven extruded filaments, reduced the adherence between printed layers and decreased printing accuracy. Among various WP-KG emulsion gels, WP-KG0.3 was most appropriate for the 3D printing application. [Display omitted] • Built a κ- Carrageenan (KG) stabilized walnut protein emulsion gel (WP-EG) system. • The gels with 0.2–0.4% (w/w) KG showed superior resistance against deformation. • KG significantly enhanced the mechanical strength and the viscosity of the WP-EG. • KG had improved the accuracy and self-supporting ability of 3D printing products. • The KG content exceeding 0.4% w/w resulted in a decrease in printing accuracy. [ABSTRACT FROM AUTHOR]

This study investigated the effect of ultrasound (US) combined with pre- and post-addition of κ-carrageenan (KC) on the gelling properties, structural characteristics and rheological behavior of myofibrillar proteins (MP) under low-salt conditions. The results showed that US combined with either pre- or post-addition of KC rendered higher gel strength and water holding capacity (WHC) of MP gels than those treated with US alone and added with KC alone (P < 0.05). US combined with pre-addition of KC facilitated the binding between MP and KC, which enhanced the gel strength and WHC of the mixed MP gels and significantly improved the rheological behavior of MP. This was also confirmed by the highest surface hydrophobicity, disulfide bonds and β-sheet content of the MP gels with US combined with pre-addition of KC. Moreover, microstructural results reflected a denser structure for the pre-addition of KC in combination with US. However, US combined with post-addition of KC resulted in limited MP unfolding and relatively weak hydrophobic interactions in the composite gels, which were less effective in improving the gel properties of the MP gels. This study provides potential strategies for enhancing the gelling properties of low-salt meat products via application of US and KC. • Sequential addition of KC and ultrasound (US) affected low-salt MP gelation. • US combined with pre-addition of KC enhanced interaction between MP and KC. • US combined with pre-addition of KC led to the formation of denser gel matrix. • US combined with post-addition of KC had limited effect on low-salt MP gelation. [ABSTRACT FROM AUTHOR]

In this work, by means of complex physicochemical methods the structural features of a composite κ-carrageenan–gelatin system were studied in comparison with initial protein gel. The correlation between the morphology of hydrogels and their mechanical properties was demonstrated through the example of changes in their rheological characteristics. The experiments carried out with PXRD, SAXS, AFM and rheology approaches gave new information on the structure and mechanical performance of κ-carrageenan–gelatin hydrogel. The combination of PXRD, SAXS and AFM results showed that the morphological structures of individual components were not observed in the composite protein–polysaccharide hydrogels. The results of the mechanical testing of initial gelatin and engineered κ-carrageenan–gelatin gel showed the substantially denser parking of polymer chains in the composite system due to a significant increase in intermolecular protein–polysaccharide contacts. Close results were indirectly followed from the SAXS estimations—the driving force for the formation of the common supramolecular structural arrangement of proteins and polysaccharides was the increase in the density of network of macromolecular chains entanglements; therefore, an increase in the energy costs was necessary to change the conformational rearrangements of the studied system. This increase in the macromolecular arrangement led to the growth of the supramolecular associate size and the growth of interchain physical bonds. This led to an increase in the composite gel plasticity, whereas the enlargement of scattering particles made the novel gel system not only more rigid, but also more fragile. [ABSTRACT FROM AUTHOR]

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low -fat products. The present research was thus aimed optimizing the formulation of low -fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R²) were higher than 0.7, and lack of fit for all above characters were not significant (p <0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and kapa carrageenan gum and also guar gum and kapa carrageenan gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low -fat breakfast cream with desirable rheological properties. [ABSTRACT FROM AUTHOR]

This study was performed on the physical stability, rheological and sensory properties of low -fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear -thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability (from 6.9% to 0.3%) and consistency coefficient (from 0.54 Pa.s to 3.24 Pa.s), which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing hydrocolloids. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations. [ABSTRACT FROM AUTHOR]

This study investigated the effect of ultrasound homogenisation on the physical properties of vegan ice cream mixes. Samples were prepared based on vegan recipes with different sorts of stabilisers such as iota carrageenan and iota carrageenan's acid and enzymatic hydrolysates. Ice cream mixes were compared for stability, particle size distribution, rheological properties and morphological structure. All mentioned analyses were conducted before and after 24 h of maturation at 4 °C. It was found that the ultrasound treatment decreased the size of particles and, in conjunction with the maturation stage, a significant reduction was visible (the lowest value was at 9.76 µm). The addition of the hydrolysates of iota carrageenan had a considerably better effect in reducing the size of particles than iota carrageenan. The range of TSI values was from 1.7 to 4.2. Additionally, two sorts of destabilisation occurred: sedimentation and coalescence, during the maturation of ice cream mixes, which was also visible in the images. According to the rheological properties, ice cream mixes, with the addition of stabilisers, showed non-Newtonian shear-thinning (pseudoplastic) behaviour. Moreover, the effect of ultrasound treatment on the consistency index was only pivotal for ice cream mixes with an addition of iota carrageenan and with enzymatic β-galactosidase hydrolysates of iota carrageenan. [ABSTRACT FROM AUTHOR]

Cocoa milk is a popular milk -based drink, which its development can play a pivotal role in approaching the per capita dairy consumption in Iran. To sustain the product different stabilizers are used in the industry. The most common of which are carrageenan. Stabilizers are imported; therefore, they affect the finished product price.The main objective of this study was to investigate the effect of stability of acetyl starch with Kapa and Utah carrageenan on pasteurized cacao milk in terms of the characteristics of milk cacao and rheology. Initial experiments concentrating on physicochemical properties of samples which have different levels of starch, kappa, and carrageenan (sample 1 (Starch:50, Kappa carrageenan :23.982, Uta carrageenan:26.018) Sample 2 (Starch: 37.775, Kappa carrageenan : 26.456, Uta carrageenan : 35.769) Sample 3 (Starch: 36.189, Kappa carrageenan: 36.116, Uta carrageenan : 27.696) Sample 4 ( Starch: 35.221, kappa carrageenan : 38.206, Uta carrageenan : 26.572)) have been done. Initial tests of cacao milk including PH, acidity, and fatty dry matter measurements as well as sensory evaluation on all samples have been carried out. A preliminary analysis of stability and sedimentation was performed using centrifuge. According to the results, 4 samples were selected with better sensory and physicochemical properties among 28 treatments and Rheological tests were performed on these specimens. To better examining the results Hustler -Balkillian, Ostwald and Bingham models were used. Herschel - Bulkley's model has better adjustment with the results. Finally, according to the results of rheology, a sample with a higher starch content was selected which contains 50% of starch in its stabilizing composition. [ABSTRACT FROM AUTHOR]

The present study focused on the more detailed characterization of chitosan–carrageenan-based matrix tablets with respect to their potential utilization for drug targeting in the intestine. The study systematically dealt with the particular stages of the dissolution process, as well as with different views of the physico-chemical processes involved in these stages. The initial swelling of the tablets in the acidic medium based on the combined microscopy–calorimetry point of view, the pH-induced differences in the erosion and swelling of the tested tablets, and the morphological characterization of the tablets are discussed. The dissolution kinetics correlated with the rheological properties and mucoadhesive behavior of the tablets are also reported, and, correspondingly, the formulations with suitable properties were identified. It was confirmed that the formation of the chitosan–carrageenan polyelectrolyte complex may be an elegant and beneficial alternative solution for the drug targeting to the intestine by the matrix tablet. [ABSTRACT FROM AUTHOR]

BACKGROUND Aiming to address the practical problems of a low utilization rate and the serious waste of soybean residue, novel composite hydrogels based on okara cellulose before and after 2,2,6,6‐tetramethylpiperidine oxide (TEMPO) oxidation and high polymers of chitosan (CH), carrageenan (CA) or Arabic gum (AG) were prepared by a homogeneous mixture in ionic liquid. RESULTS: In the present study, composite hydrogels fabricated from okara cellulose and CH, CA or AG were prepared by dissolving them in an ionic liquid, followed by heating (100 °C, 3 h) and then soaking them in a 1:1 water–isopropanol solution. The composite hydrogels prepared from TEMPO oxidation‐treated cellulose were physically cross‐linked to CH, CA or AG. The results showed that the intramolecular hydrogen bonds in the amorphous regions of the cellulose were disrupted, whereas the intermolecular hydrogen bonds between the biopolymers were increased, which promoted the formation of composite gels with crystalline structures. The TEMPO treatment increased the gel strength. For example, for the cellulose/CA gels, the hardness, fracturability, springiness and cohesiveness values were 5.9‐, 4.3‐, 2.4‐ and 3.6‐fold higher compared to the non‐treated ones, respectively. The composite hydrogels exhibited good thermal stability, swelling properties and mechanical properties. These novel composite polysaccharide‐based hydrogels may therefore have great potential in various food and non‐food fields. CONCLUSION: In summary, the addition of polymers (CH, CA or AG) and TEMPO oxidized cellulose was suitable for increasing the swelling, textural properties, thermal stability and rheological properties of hydrogels, which provides new ideas and new methods for the preparation of bio‐based composite hydrogels. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Hydrogels, three-dimensional hydrophilic water-insoluble polymer networks having mechanical properties inherent for solids, have attracted continuous research attention over a long time period. Here, we studied the structure and properties of hydrogel based on gelatin, κ-carrageenan and CNTs using the combination of SAXS, PXRD, AFM microscopy, SEM and rheology methods. We have shown that the integration of polysaccharide and protein in the composite hydrogel leads to suppression of their individual structural features and homogenization of two macromolecular components into a single structural formation. According to obtained SAXS results, we observed the supramolecular complex, which includes both polysaccharide and protein components associated with each other. It was determined that hydrogel structure formed in the initial solution state (dispersion) retains hydrogel supramolecular structure under its cooling up to gel state. The sizes of dense cores of these polyelectrolyte complexes (PEC) slightly decrease in the gel state in comparison with PEC water dispersion. The introduction of CNTs to hydrogel does not principally change the type of supramolecular structure and common structural tendencies observed for dispersion and gel states of the system. It was shown that carbon nanotubes embedded in hydrogel act as the supplementary template for formation of the three-dimensional net, giving additional mechanical strengthening to the studied system. [ABSTRACT FROM AUTHOR]

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters. [ABSTRACT FROM AUTHOR]

Nowadays, there is an increasing consumer demand for more natural and environmentally friendly food additives. The current research aimed to produce and characterize a new additive based on bentonite and the phenolic compounds from green propolis extract, as well as to characterize the effect of this additive on the rheological properties of carrageenan hydrogels. The new additive (biohybrid) was obtained after the adsorption of phenolic compounds on the clay platelets. The adsorption mechanism was explained by Langmuir and Freundlich models, which suggested that adsorbed phenolic compounds form a monolayer and multilayers on the clay surface. Despite phenolic adsorption, the physico-chemical attributes of the bentonite remained unchanged. The incorporation of the biohybrid (BH) increased the sol-gel transition temperature of carrageenan hydrogels. This research reports for the first time the development and application of a new natural ingredient with potential food applications. • Bentonite adsorbed 40.1 % of phenolic compounds from the ethanolic extract. • Langmuir and Freundlich models fit adsorption process well, R2 = 0.98. • Biohybrid showed significant antioxidant activity, with an ABTS value of 246.86 μmol TROLOX/mL. • Biohybrid exhibited an adsorption capacity of 2.78 mg TPC per gram of bentonite. • The biohybrid can be used as a natural ingredient in carrageenan hydrogels. [ABSTRACT FROM AUTHOR]

Carrageenan, an interesting biopolymer from red seaweed, possesses a myriad of applications in food, nutraceutical, or pharmaceutical industries. Although its conventional extraction used to be performed with alkaline solvents, water extraction under subcritical conditions is an alternative eco-friendly technique that has gained popularity in recent years. This work evaluates the recovery and characterization of carrageenan and proteins from Gigartina pistillata. The highest number of proteins was identified at the lowest processing tempeartures. Extracted carrageenan exhibits molecular weights greater than 500 kDa and good rheological behaviour, with interest for food applications and for the formulation of hydrogels when mixed with KCl. The carrageenans and carrageenan hydrogels presented interesting properties such as good thermal stability until 170 °C (TGA-DTG) and show characteristic bands of kappa/iota carrageenans in FTIR studies. Greater cell viability than 70% were achieved on NIH/3T3 fibroblast at carrageenan concentrations of 0.05 and 0.025%, whereas carrageenan extracted at 160 °C (concentration of 0.025%) displays a lower inflammatory action than other samples. In this sense, in this work the eco-friendlier extracted carrageenan was thoroughly characterized and its potentiality to be used in the biomedical field was evaluated. [Display omitted] • Gigartina pistillata red seaweed is an interesting source for the valorization of carrageenan. • Carrageenans woth molecular weights >500 kDa could be suitable for food applications. • Carrageenan (C160) at 0.025% enabled cell viability >70% and the lowest inflammatory effect. • Carrageenan hydrogels presented adequate rheological properties for food applications. [ABSTRACT FROM AUTHOR]