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BACKGROUND: Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze–thaw stability. RESULTS: During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze–thawing. CONCLUSION: Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze–thaw stability. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Future applications of high‐internal‐phase emulsions (HIPEs) are highly regarded, but poor freeze–thaw stability limits their utilization in frozen products. This study aimed to characterize the structure of chickpea protein microgel particles (HCPI) induced by NaCl and to assess its impact on the freeze–thaw stability of HIPEs.The results showed that NaCl induction (0–400 mmol L−1) increased the surface hydrophobicity (175.9–278.9) and interfacial adsorbed protein content (84.9%–91.3%) of HCPI. HIPEs prepared with HCPI induced by high concentration of NaCl exhibited superior flocculation index and centrifugal stability, and their freeze–thaw stability was better than that of natural chickpea protein. The increase in NaCl concentration reduced the droplet aggregation and coalescence index of the freeze–thaw emulsions, diminishing the precipitation of oil from the emulsion. Linear and nonlinear rheology showed that the strengthened gel structure (higher G′ values) restricted water flow and counteracted the damage to the interfacial film by ice crystals at 100–400 mmol L−1 NaCl, thus improving the viscoelasticity of the freeze–thaw emulsions. Finally, the thawing loss of surimi gel with HCPI‐200 HIPE was reduced by 2.04% compared to directly adding oil.This study provided a promising strategy to improve the freeze–thaw stability of HIPEs and reduce the thawing loss of frozen products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To decrease the lipid content in water-in-oil (W/O) emulsions, high internal phase Pickering W/O emulsions (HIPPE) were fabricated using magnetic stirring using a combination of monoglyceride (MAG) oleogel and polyglycerol polyacrylate oleate (PGPR) as stabilizers. Effects of MAGs (glyceryl monostearate-GMS, glycerol monolaurate-GML and glycerol monocaprylate-GMC) and internal phase components on the formation and properties of HIPPEs were investigated. The results showed that milky-white stabilized W/O HIPPE with up to 85 wt% aqueous phase content was successfully prepared, and the droplet interfaces presented a network of MAG crystals, independent of the MAG type. All HIPPEs exhibited great stability under freeze–thaw cycles but were less plastic. Meanwhile, GML-oleogel-based HIPPEs had larger particle size and were less thermal stable than GMS and GMC-based HIPPEs. Compared to guar gum, the internal phase components of sodium chloride and sucrose were more effective in reducing the particle size of HIPPEs, improving their stability and plasticity, and stabilizing them during 100-day storage. HIPPEs presented great spreadability, ductility and plasticity after whipping treatment. This knowledge provides a new perspective on the use of oleogels as co-stabilizers for the formation of W/O HIPPEs, which can be used as a potential substitute for creams. [ABSTRACT FROM AUTHOR]

Defatted chickpea flour (DCF), which is a by-product of chickpea oil extraction industry, is rich in nutrients that are beneficial to human health. In this study, the effects of temperature and DCF variation on the rheological properties, water holding capacity, freeze-thaw stability and microstructure of DCF heat induced gels were investigated. The results showed that the viscoelasticity, frequency dependence, and resistance strength of heat induced gels increased significantly with the increase of temperature and DCF variation. The degree of denaturation and water retention of heat induced gels increased significantly with increased variables within the temperature and variation windows of 75°C to 95°C and 13% to 21%. The CLSM results revealed that variations of both temperature and DCF variation could cause the proteins in the heat induced gels to aggregate gradually and to form protein aggregations. When temperature or variation exceeded certain value (85°C or 17%), the protein aggregations broke up and the protein clusters became smaller and more homogeneous. Therefore, the heat induced gels presented better water holding capacity, viscoelasticity, structural stability and gel property at a temperature of 95°C or a DCF variation of 21% within the present experimental range. [ABSTRACT FROM AUTHOR]

In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0–0.30%) on the gel properties and freeze–thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze–thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze–thaw, which provided a valuable reference for the development of freeze–thaw-resistant SPI cold-set gel products. [ABSTRACT FROM AUTHOR]

【Objective】With the increasing demand of Fenyuan in the market, the effects of different starches on the quality of fenyuan were explored, and the relationship between starch structural characteris tics and Fenyuan quality was specified. This study could provide a theoretical basis for the development of high-quality Fenyuan products.【Method】Three cassava starches and two modified cassava starches (hydroxypropyl distarch phosphate and acetate starch) were used as raw materials to make Fenyuan. The differences in granule size, amylose content, swelling power, solubility, thermodynamic characteristics and freeze-thaw stability of starches, as well as the texture preperty of Fenyuan were analyzed. The correlation between starch structural characteristics and Fenyuan texture was also analyzed.【Result】There were significant differences in granule size, swelling power and solubility between different cassava starches and modified starches (P < 0.05), and the granule size dispersion (1.17-1.27) and swelling power (30.48%-30.91%) of modified starches were significantly higher than those of cassava starches (0.89-1.08 and 24.60%-26.38%, respectively). There were significant negative correlations between the dispersion and swelling power of starches and the hardness and chewiness of Fenyuan (P < 0.05), whereas the solubility of starches was positively correlated (P < 0.05) with the adhesiveness of Fenyuan. The thermodynamic characteristics and freezethaw stability of the five starches were also significantly different (P < 0.05), and the initial gelatinization temperature (55.45- 59.90 ℃) and water separation rate of modified starches were significantly lower than those of cassava starches (63.80-65.00 ℃).The gelatinization temperature, enthalpy change and water separation rate of starches were positively correlated (P < 0.05) with the hardness and chewiness of Fenyuan.【Conclusion】The dispersion of granule size distribution, swelling power and freezethaw stability of cassava starch from different brands were significantly correlated with the hardness and chewiness of Fenyuan.Fenyuan made from TPK cassava starch presented superior quality compared to those made from other two cassava starch; the modified starches had higher swelling power and freeze-thaw stability, which could reduce the hardness, chewiness and starch aging of Fenyuan, which were suitable for the processing of frozen Fenyuan and instant Fenyuan products.

【Objective】 With the increasing demand of Fenyuan in the market, the effects of different starches on the quality of fenyuan were explored, and the relationship between starch structural characteris tics and Fenyuan quality was specified. This study could provide a theoretical basis for the development of high-quality Fenyuan products. 【Method】 Three cassava starches and two modified cassava starches (hydroxypropyl distarch phosphate and acetate starch) were used as raw materials to make Fenyuan. The differences in granule size, amylose content, swelling power, solubility, thermodynamic characteristics and freeze-thaw stability of starches, as well as the texture preperty of Fenyuan were analyzed. The correlation between starch structural characteristics and Fenyuan texture was also analyzed. 【Result】 There were significant differences in granule size, swelling power and solubility between different cassava starches and modified starches (P<0.05), and the granule size dispersion (1.17-1.27) and swelling power (30.48%-30.91%) of modified starches were significantly higher than those of cassava starches (0.89-1.08 and 24.60%-26.38%, respectively). There were significant negative correlations between the dispersion and swelling power of starches and the hardness and chewiness of Fenyuan (P<0.05), whereas the solubility of starches was positively correlated (P<0.05) with the adhesiveness of Fenyuan. The thermodynamic characteristics and freezethaw stability of the five starches were also significantly different (P<0.05), and the initial gelatinization temperature (55.45- 59.90 ℃) and water separation rate of modified starches were significantly lower than those of cassava starches (63.80-65.00 ℃). The gelatinization temperature, enthalpy change and water separation rate of starches were positively correlated (P<0.05) with the hardness and chewiness of Fenyuan.【Conclusion】 The dispersion of granule size distribution, swelling power and freezethaw stability of cassava starch from different brands were significantly correlated with the hardness and chewiness of Fenyuan. Fenyuan made from TPK cassava starch presented superior quality compared to those made from other two cassava starch; the modified starches had higher swelling power and freeze-thaw stability, which could reduce the hardness, chewiness and starch aging of Fenyuan, which were suitable for the processing of frozen Fenyuan and instant Fenyuan products. [ABSTRACT FROM AUTHOR]

Frozen pasta products have been ever increasingly favored in recent years, because of their convenience. Wheat starch is one of the most important components of buns, noodles, and cookies in the staple and leisure foods. The performance and quality of starch-based foods can depend seriously on the processing of wheat starches. Furthermore, starch-based foods easily lose water to be hard in the storage of retrogradation, indicating reduced elasticity. Therefore, it is very necessary to enhance the structure and properties of wheat starch. Starch can also be often modified by physical, chemical, biological and composite methods. Among them, physical modification has been widely used to modulate the properties of starch using hydrophilic colloids, due to their environmental friendliness, excellent performance and lower energy. Fortunately, the curdlan can be expected to compound with the starch for better functional properties, due to the excellent resistance to freeze-thaw stability and dehydration, water-holding, extreme stability, and emulsifying properties. In addition to being a prebiotic, curdlan can also improve the gastrointestinal health. The extrusion can be used as a biochemical reactor to promote the combination of wheat starch and curdlan, particularly for the high yield, easy operation, high degree of integration, and high temperature. The reason is that the high pressure, high shear and hydration can be generated to significantly change the structure and physicochemical properties of starch during operation. The complexes of curdlan and wheat starch can then be prepared to change the physicochemical properties of starch. The retrogradation and syneresis of wheat starch during freezing have been two of the most important limiting steps in the development of pasta products. This study aims to explore an effective way to inhibit the retrogradation and syneresis of wheat starch gels during freeze-thaw cycles. The composites with different concentrations of curdlan-wheat starch were investigated in the extrusion system. The effects of curdlan addition on the structural properties and freeze-thaw stability of wheat starch were analyzed using differential scanning calorimetry, X-ray diffractometry, and Fourier infrared spectrometry. In addition, the binding mechanism of curdlan-wheat starch composites in the extrusion field was revealed by combining the chemical reagents, Texture Analyzer and Scanning Electron Microscope. The results showed that the retrogradation of curdlan-wheat starch composites decreased and then increased with the increasing concentration of curdlan, while the syneresis rate showed a trend of decreasing and then increasing. The freeze-thaw stability of wheat starch was significantly improved to markedly inhibit the retrogradation with the addition of 0.6% curdlan in the extrusion system. The pasting temperature of wheat starch increased with the addition of 0.6% curdlan, compared with extruded starch. There was a decrease in the relative crystallinity, short-range ordering, and iodine binding of wheat starch, where the recrystallization of amylose was suppressed. Texture Analyzer and Scanning Electron Microscope revealed that the curdlanwheat starch composites were dominated by the hydrogen bonding and weak electrostatic interaction forces in the extruded system. Furthermore, the curdlan-wheat starch composites presented a more intact and dense structure, indicating better freezethaw stability. The retrogradation was also effectively inhibited. The finding can provide a strong reference to produce wheat starch-based foods with resistance retrogradation and low syneresis using an extrusion process. [ABSTRACT FROM AUTHOR]

Background and Objectives: Rice bran is enriched with bioactive compounds, which makes it more competitive as a functional food raw material. The stabilization of rice bran can inhibit the activity of endogenous enzymes, reduce its oxidation sensitivity, and change its physical and chemical properties, providing more possibilities for its application in the food industry. In this study, rice bran from five stabilization treatments (atmospheric pressure cooking, high‐pressure cooking, atmospheric steam, microwave heating, and extrusion cooking) were investigated for their effect on the gel properties of indica rice flour. Findings: Stabilized rice bran could enhance the hydration properties and increase the enthalpy value of rice flour. The gelatinization properties indicated that the viscosity and fluidity of the rice paste were increased, and the aggregation and rearrangement of rice starch were promoted. From the rheological properties, stabilized rice bran enhanced the viscoelasticity of the rice flour gel. In addition, the stabilized rice bran could also reduce the yield of freeze‐thawing water of the rice flour gel. Rice bran with thermal treatments can significantly improve the gel properties of indica rice flour. Conclusions: Indica rice flour mixed with stabilized rice bran showed significant improvements in hydration, gelatinization, rheological properties, and freeze‐thaw stability. Significance and Novelty: It is potential for the application of the gel from rice flour with stabilized rice bran in the starch‐based food industry. [ABSTRACT FROM AUTHOR]

Repeated freeze–thaw (FT) cycles can have an impact on surimi quality. In this study, we used 0.02% BHA as a positive control group. We examined the effects of different concentrations (0%, 5%, 10%, and 15%) of whey protein hydrolysate (WPH) on surimi, focusing on alterations in color metrics (L* for brightness, a* for red–green, b* for yellow–blue, and overall whiteness), textural characteristics, and antioxidant capacity during various freeze–thaw (FT) cycles. The results showed that the lipid oxidant values of surimi, as well as its a* and b* values, rose as the number of FT cycles increased; whereas the adhesiveness, resilience, gumminess, and shear force dropped, as did L* and the whiteness values, leading to an overall darkening of color and gloss. By contrast, the study found that the addition of WPH could effectively slow down the decrease of surimi textural stability after repeated freeze–thawing, with the textural stability of the group with 15% WPH being significantly superior to those of the other groups (p < 0.05). Under the same number of cycles, adding 15% WPH to the experimental group could successfully lower total volatile basic nitrogen (TVB-N) and effectively increase the antioxidant activity of surimi. This finding suggested that 15% WPH had the greatest effect on increasing surimi FT stability. To conclude, it was proved that WPH can be added to frozen surimi and improve its quality. [ABSTRACT FROM AUTHOR]

Sodium caseinates–kefiran systems were studied to explore whether any potential interactions between them might exist. The study was performed using low‐deformation rheological techniques, which were dynamic and creep tests. The systems were prepared under various experimental conditions such as heating and acidification. Besides, the structure development of the systems in relation to time was also monitored using oscillatory shear rheometry. The results indicated that the structural characteristics of the systems were mainly affected by the state of the caseinates such as the formation of aggregates and to a lesser degree by the interactions of kefiran molecules with the caseinates. Freeze–thaw treatment produced cryogels with good thermal stability and fairly satisfactory mechanical properties. The morphology of the caseinate‐kefiran systems was also investigated by means of confocal laser scanning microscopy. [ABSTRACT FROM AUTHOR]

BACKGROUND: Concentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating. RESULTS: In this study, alkali‐extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze–thawing. Compared with the original hydration method, salinization reduced the absolute ζ‐potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ‐potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high‐speed centrifugation and long‐term storage. Additionally, secondary emulsification after freeze–thaw further improved the performance of the concentrated emulsions. CONCLUSION: The results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The changes of water-holding capacity, hardness, elasticity, soluble protein content, microscopic morphology and structure of soy protein isolate-dextran conjugate gels crosslinked by transglutaminase (TG) at different mass concen- tration(30,40,50,60 mg/mL) during freeze-thaw cycling (FTC) were explored. The Maillard reaction between soy protein isolate and dextran was confirmed by the results of SDS-PAGE electrophoresis. At the same time, soy protein isolate-dextran conjugates (SPI-D) were generated. With the Maillard reaction process proceeded, the grafting degree of SPI-D increased firstly and then decreased, finally reached the maximum of 12.54% at a mass concentration of 50 mg/mL. Surface hydrophobicity and fluorescence spectroscopy proved that the structure of the protein unfolded, flexibility and disorder enhanced, which was beneficial to the freeze-thaw stability. Compared with the control, the water-holding capacity of SPI-D, SPI and dextran mixture (SPI+D) and SPI gel decreased by 32.46%, 42.81% and 44.98%, the hardness in-creased by 124.66%, 271.51% and 343.38%, and the elasticity increased by 4.38%, 9.58% and 11.76%, the soluble protein content decreased by 2.05%, 3.61% and 7.17%, respectively, after 5 FTCs. Among these experimental groups, SPI-D gel showed the smallest change in all indicators and the best freeze-thaw stability, the microstructure of the gel was characterized by the scanning electron microscopy images, compared with SPI + D gel and SPI gel, SPI-D gel had smaller pores and more uniform organization. The above findings suggested that Maillard reaction was an effective technical means to enhance the freeze-thaw stability of soy protein isolate gel by enzyme method. [ABSTRACT FROM AUTHOR]

To decrease the lipid content in water-in-oil (W/O) emulsions, high internal phase Pickering W/O emulsions (HIPPE) were fabricated using magnetic stirring using a combination of monoglyceride (MAG) oleogel and polyglycerol polyacrylate oleate (PGPR) as stabilizers. Effects of MAGs (glyceryl monostearate-GMS, glycerol monolaurate-GML and glycerol monocaprylate-GMC) and internal phase components on the formation and properties of HIPPEs were investigated. The results showed that milky-white stabilized W/O HIPPE with up to 85 wt% aqueous phase content was successfully prepared, and the droplet interfaces presented a network of MAG crystals, independent of the MAG type. All HIPPEs exhibited great stability under freeze–thaw cycles but were less plastic. Meanwhile, GML-oleogel-based HIPPEs had larger particle size and were less thermal stable than GMS and GMC-based HIPPEs. Compared to guar gum, the internal phase components of sodium chloride and sucrose were more effective in reducing the particle size of HIPPEs, improving their stability and plasticity, and stabilizing them during 100-day storage. HIPPEs presented great spreadability, ductility and plasticity after whipping treatment. This knowledge provides a new perspective on the use of oleogels as co-stabilizers for the formation of W/O HIPPEs, which can be used as a potential substitute for creams.

Introduction Sorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum starch would overcome its shortcomings and tailor it to the targeted application. Among physical methods, non-thermal plasma is a novel method for starch modifications. Plasma is an ionized gas including electrons, atoms, ions, radicals, and quanta of electromagnetic radiation that affects the functional properties of starch. The effect of plasma on starch is influenced by apparatus type, treatment conditions (feed gas, time, and power), and the source of starch. Two main mechanisms of starch modification are known as cross-linking and oxidation together with depolymerization. Although the effect of plasma on many types of starch has been investigated, no research has yet been found on sorghum starch modification by non-thermal plasma. So, this investigation determines the effects of non-thermal plasma on sorghum starch to overcome the deficiency of the native form and to explore wider applications for sorghum starch. Materials and Methods Sorghum starch was extracted by alkaline steeping and purified using toluene-salt-water treatment. Dielectric Barrier Discharge (DBD) plasma was performed to modify sorghum starch. The applied DBD plasma setup consisted of two flat rectangular aluminum electrodes with the dimension of 6.5×45 cm and 7×18 cm and an electrode distance of 3 and 6 mm for air and argon plasma, respectively. Each of the electrodes was covered with a mica sheet as a dielectric barrier. DBD reactor was supplied with alternating current (AC). The frequency was adjusted to 375 Hz. Starch samples were treated for 1, 10, and 20 min at 23 kV at atmospheric pressure. The amylose content of sorghum starch was determined by iodine binding colorimetry. Evaluation of other chemical parameters including protein, lipid, ash, and moisture was carried out according to AAC methods. The clarity was determined using a spectrophotometer at 650 nm. The swelling and solubility of 1.5% sorghum starch suspension (at 55, 65, 75, and 85 °C) were measured using the centrifuge method. The centrifuge-filtration method was performed to evaluate freeze-thaw stability of sorghum starches up to 4 cycles. Results and Discussion Chemical parameters showed that the extracted sorghum starch was purified. The amount of protein, lipid, ash, and amylose was 0.39, 0.15, 0.59, and 29.23%, respectively. Plasma caused significant altering in sorghum starch properties. Compared to the argon plasma, the air plasma was more effective at increasing the clarity, solubility, and freeze-thaw stability. Increasing the time of treatment also improved the above-mentioned functional properties. The clarity of native starch (14.02%) was increased to 56.10% for the sample treated with air plasma for 20 min, probably due to intense oxidation and depolymerization of starch molecules. While the lowest clarity (13.07%) belonged to the 1-min argon plasma treated sample, this value was improved with increasing time of treatment. Probably cross-linked bonds were predominantly formed during the first minute of argon plasma treatment, resulting in a reduction of paste clarity, while a competitive depolymerization and oxidation reaction could be a reason for the increase of paste clarity. Solubility was increased for all treatments (except for argon-1 min). The highest solubility in each of the temperatures was found for 20 min air plasma treated sample. Depolymerization of starch molecules under plasma treatment produces low molecular weight fragments which leach out easily and increase solubility. The swelling power of 20 min air plasma treated starch was lower than that of native starch, probably due to the structural disintegration. Other samples had higher swelling power. The lower freeze-thaw stability of 1 and 10 min argon plasma treated samples may be due to cross-linking which increase retrogradation. The 20 min air-plasma treated sample had higher stability than other samples in 3 and 4th cycles of freeze-thawing. The freeze-thawing stability of other samples was similar to that of the native starch. Conclusion Non-thermal plasma treatment improved the functional properties of sorghum starch. The best results were detected for the sample treated with air plasma for 20 min. Cross-linking may be the main reaction in the first minute of argon-plasma treatment. However, this mechanism was suppressed in a longer treatment time. It may also be stated that the effect of oxidation along with depolymerization was predominant in air-plasma treatment.

Small molecular sugars are a group of sugars with low molecular weight, mainly including monosaccharides, disaccharides, and other oligosaccharides with low degree of polymerization. Small molecular sugars are commonly used as food additives in the food industy, including providing sweetness, improving food texture and optimizeing food processing adaptability. In addition, some small molecular sugars also have unique physiological functions that can be used to regulate the nutritional quality of food. Starch is the most common staple component in food, and starch and its modified derivatives are also widely used as food ingredients in food categories such as sauces, dairy products, beverages, and meat products. The composite system of small molecular sugar and starch is widely used in food. The addition of small molecular sugar has an important impact on the properties of natural starch, and plays an important role in regulating the quality of starch-based foods. This article mainly introduces the common small molecular sugars in food and their effects on the main physical and chemical properties of starch (gel texture, transparency, coagulation, gelatinization, freeze-thaw stability, aging, digestion, etc.), with emphasis on the impact of different types and amounts of small molecular sugars on the properties of starch from different sources. This paper aimed to provide reference for the application of small molecular sugars in starch based foods.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the purpose was to investigate the effects with different concentrations of carrageenan (CG, 0–0.30%) on the gel properties and freeze–thaw stability of soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, and rheology revealed that CG promoted the formation of SPI-CG cold-set gel dense three-dimensional network structures and increased gel network cross-linking sites. As visually demonstrated by microstructure observations, CG contributed to the formation of stable SPI-CG cold-set gels with uniform and compact network structures. The dense gel network formation was caused when the proportion of disulfide bonds in the intermolecular interaction of SPI-CG cold-set gels increased, and the particle size and zeta potential of SPI-CG aggregates increased. SG20 (0.20% CG) had the densest gel network in all samples. It effectively hindered the migration and flow of water, which decreased the damage of freezing to the gel network. Therefore, SG20 exhibited excellent gel strength, water holding capacity, freeze–thaw stability, and steaming stability. This was beneficial for the gel having a good quality after freeze–thaw, which provided a valuable reference for the development of freeze–thaw-resistant SPI cold-set gel products.

Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. Herein, flavor HIPEs prepared by adding more than 15% litsea cubeba oil in the oil phase could be used as food-grade 3D printing inks, and showed better stability after 5 freeze–thaw cycles, which could be interpreted as the reduced ice crystal formation, more stable interface layer, and more flexible gel-like network structure resulting from the protein binding to flavor substances. The constructed HIPEs system in this study could preserve the encapsulated flavor substances perfectly after 5 freeze–thaw cycles. Overall, this study contributes a food-grade 3D printing ink, and provides a new method for the preservation of flavor substances under freezing conditions and expands the application range of flavor HIPEs in food industry.

ABSTRACT: This study investigated the effect of ultrasound and enzymatic cross-linking on the freeze-thaw (FT) stability and release properties of whey protein isolate hydrogels. We evaluated the FT stability by the changes in the microstructure, riboflavin retention, syneresis, water holding capacity (WHC), and texture of gels subjected to 3 FT cycles. High-intensity ultrasound (HUS) and transglutaminase (TGase)-mediated cross-linking improved the FT stability of whey protein isolate hydrogels loaded with riboflavin (WPISAR), as demonstrated by a more uniform and denser porous structure, significantly higher riboflavin retention, WHC, and textural properties, and lower syneresis after 3 FT cycles than those of untreated hydrogels. Furthermore, HUS- and TGase-mediated cross-linking decreased protein erosion and swelling ratio of WPISAR in simulated gastrointestinal fluids (SGIF) and reduced the riboflavin release rate in SGIF both with and without the addition of digestive enzymes. After 3 FT cycles, faster riboflavin release occurred due to a more porous structure induced by ice crystal formation compared with their unfrozen counterparts as detected by confocal laser scanning microscopy. High-intensity ultrasound- and TGase-mediated cross-linking alleviated the FT-induced faster riboflavin release rate in SGIF. High-intensity ultrasound- and TGase-treated gel samples showed that both diffusion and network erosion were responsible for riboflavin release regardless of FT. These results suggest that HUS- and TGase-mediated cross-linking improved the FT stability of WPISAR with a high riboflavin retention, and might be a good candidate as a controlled-release vehicle for riboflavin delivery to overcome undesired FT processing.

Defatted chickpea flour (DCF), a rich source of protein and starch, is frequently utilized in the food industry. Two crucial methods of modifying food materials are high-pressure homogenization (HPH) and heat treatment (HT). This study investigates the effect of co-treatment (HPH-HT) on the particle size, rheological behavior, and thermal characteristics of DCF suspensions. The results indicate that both HPH and HT can result in a more uniform distribution of particle size in the suspensions. The effect of HPH on G′ was observed to be reductionary, whereas HT increased it. Nevertheless, the HPH-HT treatment further amplified G′ (notably in high-concentration DCF), which demonstrates that the solid properties of DCF are improved. The apparent viscosity of the suspensions increased with individual and combined treatments, with the HPH-HT treatment of DCF12% exhibiting the most significant increase (from 0.005 to 9.5 Pa·s). The rheological behavior of DCF8% with HPH-HT treatment was found to be comparable to that of DCF12% treated only with HT. In conclusion, HPH-HT treatment shows a synergistic impact of HPH and HT on the rheological properties of DCF suspensions, however, it has limited effect on the particle size distribution and freeze–thaw stability. [ABSTRACT FROM AUTHOR]

Repeated freeze–thaw (FT) cycles can have an impact on surimi quality. In this study, we used 0.02% BHA as a positive control group. We examined the effects of different concentrations (0%, 5%, 10%, and 15%) of whey protein hydrolysate (WPH) on surimi, focusing on alterations in color metrics (L* for brightness, a* for red–green, b* for yellow–blue, and overall whiteness), textural characteristics, and antioxidant capacity during various freeze–thaw (FT) cycles. The results showed that the lipid oxidant values of surimi, as well as its a* and b* values, rose as the number of FT cycles increased; whereas the adhesiveness, resilience, gumminess, and shear force dropped, as did L* and the whiteness values, leading to an overall darkening of color and gloss. By contrast, the study found that the addition of WPH could effectively slow down the decrease of surimi textural stability after repeated freeze–thawing, with the textural stability of the group with 15% WPH being significantly superior to those of the other groups (p < 0.05). Under the same number of cycles, adding 15% WPH to the experimental group could successfully lower total volatile basic nitrogen (TVB-N) and effectively increase the antioxidant activity of surimi. This finding suggested that 15% WPH had the greatest effect on increasing surimi FT stability. To conclude, it was proved that WPH can be added to frozen surimi and improve its quality.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Starch from the turion of Spirodela polyrhiza ZH0196 is a new resource with great development values. The solubility, swelling power, thermogravimetric analysis (TGA), enzyme susceptibility, and in vitro digestibility of Spirodela starch, paste clarity, settling volume, and the rheology property of Spirodela starch paste, strength, elasticity, and freeze-thaw stability of Spirodela starch gel were studied. The properties of Spirodela starch were compared with those of normal corn starch and rice starch. The possible relationship between properties and structure of three kinds of starch was analyzed by principal component analysis (PCA). The results showed that the rapidly digested starch, slowly digested starch and resistant starch were 86.63 %, 4.43 %, and 8.94 % respectively. Spirodela starch has higher strength (17.77 g), elasticity (4.98 g/s) of starch paste, and freeze-thaw stability of starch gel than those of normal corn starch and rice starch. The rheological results showed that the stickiness maintainability of starch paste was normal corn > Spirodela > rice and Spirodela starch paste had compact paste structures with the tan δ between 0.33 and 0.38. This study has significant value in the application of Spirodela starch. • Properties of starch from Spirodela , corn and rice were studied systematically. • Structure in relation to physicochemical properties were discussed. • Spirodela starch gel had good gel properties and freeze-thaw stability. • Spirodela starch was easy to absorb water and hydrolyzed by α –amylase. [ABSTRACT FROM AUTHOR]

There is growing interest in enhancing the freeze–thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field. A Pickering emulsion was prepared using a two-step homogenization method with soybean protein and maltose as raw materials. The outcomes showed that the freeze–thaw stability of the Pickering emulsion increased when prepared with an increase in soybean protein isolate (SPI) and maltose concentration. After three freeze–thaw treatments at 35 mg/mL, the Turbiscan Stability Index (TSI) value of the emulsion was the lowest. At this concentration, the surface hydrophobicity (H0) of the composite particles was 33.6 and the interfacial tension was 44.34 mN/m. Furthermore, the rheological nature of the emulsions proved that the apparent viscosity and viscoelasticity of Pickering emulsions grew with a growing oil phase volume fraction and concentration. The maximum value was reached in the case of the oil phase volume fraction of 50% at a concentration of 35 mg/mL, the apparent viscosity was 18 Pa·s, the storage modulus of the emulsion was 575 Pa, and the loss modulus was 152 Pa. This research is significant for the production of freeze–thaw resistant products, and improvement of protein-stabilized emulsion products with high freeze–thaw stability. [ABSTRACT FROM AUTHOR]

In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from all eight varieties were mainly composed of five subunit bands, with albumin and globulin content ranges of 188.4–310.3 and 301.1–492.7 mg/g total protein, respectively. Protein structural analysis revealed that random coil structure (32.34–33.51%) accounted for greater than 30% of MPI secondary structure. Meanwhile, analysis of protein properties revealed emulsifying activity index (EAI), emulsifying stability index (ESI) and flexibility value ranges of 6.735–8.598 m2/g, 20.13–34.25% and 0.125–0.182, respectively. Measurements of freeze-thaw stability of MPI emulsions demonstrated that exposures of emulsions to multiple freeze-thaw cycles resulted in significantly different emulsion creaming index, oiling-off, particle size and zeta potential values for the various emulsions. Moreover, the stabilities of all eight protein emulsions decreased with each freeze-thaw cycle, as demonstrated using optical micrographs. The correlation analysis method was used to study the correlation between the original structures, emulsifying properties of proteins and the freeze-thaw stability of MPI emulsions. Correlation analysis results revealed significant relationships between albumin content, subunit bands with a molecular weight of 26.9 kDa and emulsifying properties were significantly related to the freeze-thaw stability of MPI emulsion. Thus, by determining these indicator values, we can predict the freeze-thaw stability of MPI-stabilized emulsions. [ABSTRACT FROM AUTHOR]

Pickering emulsions with good freeze-thaw stability are essential in frozen food applications. This study developed a high freeze-thaw stabilized soy protein isolate (SPI)-maltose (M) Pickering emulsion and applied it to frozen doughs to investigate and reveal its impacts on the processing properties of the frozen dough. The results showed that after the freeze-thaw cycle, with a volume ratio of 1:2 of SPI to M, the appropriate amount of M changed the structure of SPI. This resulted in the Pickering emulsion prepared by the SPI exhibiting the least droplet coalescence and the best freeze-thaw stability. The results of dough rheological properties, textural properties, and binding capacity with water demonstrated that Pickering emulsions effectively inhibited the loss of gluten protein network structure in the dough after freeze treatment and increased the binding capacity of gluten proteins with starch and water in the dough. The best results were obtained with the incorporation of 3 % SPI-M high freeze-thaw stability, where the amount of bound water following three freeze-thaw cycles was 4.27 times higher than in doughs without Pickering emulsion. Overall, this study is significant for enhancing the freeze-thaw stability of Pickering emulsions stabilized by proteins and providing a new application route for Pickering emulsions. [Display omitted] • Soybean isolate protein-maltose stabilized Pickering emulsion with a 1:2 volume ratio have excellent high freeze-thaw stability. • Highly freeze-thaw stable Pickering emulsions improve the processing characteristics of dough during freezing cycles. • Preparation of SPI-M particles by Glycosylation reaction. [ABSTRACT FROM AUTHOR]

Konjac glucomannan/κ-carrageenan (KGM/KC) composite hydrogels often fail to meet industrial requirements due to their weak mechanical properties, while nanofillers are potential materials to address this challenge by taking advantage of their nano-size and filling effects. Herein, carboxylated cellulose nanocrystals (C–CNCs) were chosen as nanofillers to regulate the properties of KGM/KC composite hydrogels, with focus on the effect of C–CNCs concentration on the morphological and physicochemical properties. Meanwhile, an in-depth exploration of the possible mechanisms was also underlying. C–CNCs were well dispersed within the KGM/KC composite matrix, which positively enhanced the mechanical strength, as well as increased the apparent viscosity and modulus of the composite hydrogel greatly when the C–CNCs concentration was 10 % (w/w). This is mainly ascribed to the enhancement of hydrogen bond interaction among the KGM, KC, and C–CNCs, which were verified by Fourier transform infrared spectroscopy. Additionally, the results of low-field nuclear magnetic resonance confirmed the presence of C–CNCs in the hydrogel matrix reduced the water mobility of the hydrogel, which improved the freeze-thaw stability of the composite hydrogel. The fitting of the Power law model (R2 > 0.98) showed that the swelling mechanism of KGM/KC composite hydrogels belonged to Fickian diffusion, and the swelling behavior could be regulated by adjusting the C–CNCs concentration. However, the excessive C–CNCs might weakened the interaction of composite hydrogels, which partially explains the reversal of the reinforcement effects seen at the lower additions of C–CNCs inclusion. These results provide a basis for the development and design of KGM/KC-based products with desirable attributes. [Display omitted] • C–CNCs were chosen to regulate the KGM/KC composite hydrogel properties. • C–CNCs enhanced the mechanical and freeze-thaw properties of composite hydrogels. • The swelling property of composite hydrogels could be regulated by C–CNCs content. • The possible reinforcement mechanism of the nanocomposite hydrogels was discussed. [ABSTRACT FROM AUTHOR]

Stimuli-responsive antioxidant Pickering emulsions play crucial role in many industrial areas. This study demonstrated for the first time oil-in-water Pickering emulsions with outstanding antioxidation and responsive demulsification stabilized by functionalized cellulose nanocrystals (CNCs). Dialdehyde cellulose nanocrystals (DACs) were first prepared through the oxidation of CNCs with periodate, followed by the grafting of p-aminophenols (PAPs) onto their surfaces through Schiff base reaction, affording PAP grafted DACs (DAC -g- PAP) via dynamic covalent linkage. The degree of the oxidation (DO) of DACs had a significant effect on the yield of the targeting DAC -g- PAP nanoparticles. High DO (≥40 %) potentially led to the degradation of DACs during the grafting of PAP. The introduced PAP endowed DACs with excellent radical scavenging capability, thereby providing antioxidant properties while improving the hydrophobicity. DAC -g- PAP nanoparticles were then applied as Pickering emulsifiers to prepare oil-in-water Pickering emulsions. The resultant Pickering emulsions indicated exceptional antioxidant and pH-responsiveness together with good freezing-thaw stability. The structures of DAC -g- PAP nanoparticles were thoroughly characterized in this study. [Display omitted] [ABSTRACT FROM AUTHOR]

Soybean protein isolate (SPI) is widely used in the food industry. However, SPI-based emulsion gels tend to aggregate and undergo oiling-off during freeze-thawing. In this study, emulsion gels were prepared by a combination of heat treatment and ionic cross-linking using SPI and sodium alginate (SA) as raw materials. The focus was on exploring the mechanistic effects of the SPI-SA double network structure on the freeze-thaw stability of emulsion gels. The results showed that the addition of SA could form different types of network structures with SPI, due to different degrees of phase separation. In addition, SA appearing on the SPI network indicated that the addition of Ca2+ shielded the electrostatic repulsion between SPI and SA to form SPI-SA complexes. The disappearance of the characteristic peaks of SA and SPI in Fourier transform infrared spectroscopy analysis also confirmed this view. Low-field nuclear magnetic resonance data revealed that SA played a role in restricting water migration within the emulsion gels, increasing bound water content, and thereby improving the water-holding capacity of the emulsion gels. Therefore, the incorporation of SA improved the freeze-thaw stability of SPI emulsion gels. These findings offer a theoretical basis and technical support for SPI application in frozen products. [Display omitted] • One-step fabrication of double network emulsion gels through heat treatment and ionic cross-linking. • The addition of sodium alginate led to increased hydrophobicity and changes in the secondary structure of soybean protein isolate. • Various concentrations of sodium alginate significantly affected the emulsion gel microstructure. • Soybean protein isolate-sodium alginate emulsion gels exhibited favorable texture and freeze-thaw stability. [ABSTRACT FROM AUTHOR]

The freeze-thaw stability of Pickering emulsion refers to the relatively stable characteristics of Pickering emulsion after undergoing a freeze-thaw cycle. In recent years, the research on the freeze-thaw stability of Pickering emulsion has been intensified. Research suggests that Pickering emulsion has a viscoelastic layer and a gel network structure that can effectively block the damage caused by ice crystals stress, and has good freeze-thaw stability. At present, Pickering emulsion is widely used in food as an active substance embedding agent, food packaging material and lipid substitute. Therefore, Pickering emulsion with freeze-thaw stability has potential commercial value. There are many factors affecting freeze-thaw stability, mainly temperature, ionic strength, particle composition, modification and preparation techniques, etc. This paper reviews the mechanism of freeze-thaw stability of Pickering emulsion and the research progress of factors affecting freeze-thaw stability. With the development of Pickering emulsion in food and various fields, the mechanism of freeze-thaw stability of Pickering emulsion based on molecular level will arouse people's interest.

In this study, three organic acids (citric, lactic, and acetic acid) were pretreated separately on P. rotundifolius starch, and their effects on the structural, functional, and rheological properties of cold water soluble (CWS) starches were investigated. In comparison to native starch, all the modified samples showed granular swelling, and acid pretreatment led to degradation and leaching of the granules. In FT-IR spectra, a peak at 1724 cm−1 confirmed the esterification of organic acids. All the modified starches lost their A-type diffraction pattern and showed a significant (p ≤ 0.05) decrease in the relative crystallinity. HPG showed a significantly higher cold water swelling power than native (2.13 g/g) starch, and lactic acid pretreatment enhanced the cold water swelling power to 9.91 g/g. Citric acid esterified CWS showed a significant increase in cold water solubility (63.1%) and freeze-thaw stability. Thus, this study found that each organic acid treatment affected CWS P. rotundifolius starch differently and has potential application in a refrigerated, instant, or frozen food products.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the effect of ultrasound and enzymatic cross-linking on the freeze-thaw (FT) stability and release properties of whey protein isolate hydrogels. We evaluated the FT stability by the changes in the microstructure, riboflavin retention, syneresis, water holding capacity (WHC), and texture of gels subjected to 3 FT cycles. High-intensity ultrasound (HUS) and transglutaminase (TGase)-mediated cross-linking improved the FT stability of whey protein isolate hydrogels loaded with riboflavin (WPISAR), as demonstrated by a more uniform and denser porous structure, significantly higher riboflavin retention, WHC, and textural properties, and lower syneresis after 3 FT cycles than those of untreated hydrogels. Furthermore, HUS- and TGase-mediated cross-linking decreased protein erosion and swelling ratio of WPISAR in simulated gastrointestinal fluids (SGIF) and reduced the riboflavin release rate in SGIF both with and without the addition of digestive enzymes. After 3 FT cycles, faster riboflavin release occurred due to a more porous structure induced by ice crystal formation compared with their unfrozen counterparts as detected by confocal laser scanning microscopy. High-intensity ultrasound- and TGase-mediated cross-linking alleviated the FT-induced faster riboflavin release rate in SGIF. High-intensity ultrasound- and TGase-treated gel samples showed that both diffusion and network erosion were responsible for riboflavin release regardless of FT. These results suggest that HUS- and TGase-mediated cross-linking improved the FT stability of WPISAR with a high riboflavin retention, and might be a good candidate as a controlled-release vehicle for riboflavin delivery to overcome undesired FT processing. [Display omitted] [ABSTRACT FROM AUTHOR]

There is an increasing interest in the development of cholesterol-free mayonnaise through the strategy to use food-grade polymeric emulsifiers to substitute or partially substitute egg yolk. In addition, mayonnaise-type emulsions or mayonnaise are usually susceptible to freezing. The work reported that a heated soy protein isolate (SPI) could perform as an effective sole stabilizer for mayonnaise-type high internal phase emulsions (HIPEs) with an outstanding freeze-thaw stability. Such HIPEs with a self-supporting morphology could be stabilized using the heated SPI at a protein concentration (c) as low as 0.3 wt.%. Increasing the c from 0.3 to 4.0 wt.% resulted in a progressive strengthening of gel network for the mayonnaise-type HIPEs, and the formation of finer droplets. All the as-formed HIPEs exhibited an elasticity-dominated rheological behavior, with the stiffness increasing the c. The elasticity of the gel-like HIPEs at low c values (e.g., 0.3 wt.%) was mainly associated with the formation of bridged emulsions, while that at high c values was more associated with the inter-droplet hydrophobic interactions between protein-coated droplets. All the mayonnaise-type HIPEs, formed even at a c value of 0.3 wt.%, were extremely stable against the freeze-thaw treatment. The high freeze-thaw stability seemed to be unrelated to the formation of ice crystals during the freezing. All the freeze-thawed HIPEs still exhibited a high long-term storage stability against coalescence, and their elasticity on the contrary became strengthened after the long-term storage. The findings have great implications for the development of cholesterol-free mayonnaise with a high freeze-thaw stability, suitable for food formulations. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch–gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze–thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze–thaw stability. [ABSTRACT FROM AUTHOR]

This study compounded natural corn starch (CS), mung bean starch (MBS) and potato starch (PS) with tannic acid (TA) to stabilize O/W Pickering emulsion. The effect of TA/starch mass ratio (0-0.25) and three starch categories on particle properties, emulsifying properties, lipid oxidation, freeze-thaw stability, emulsion powder and digestive properties were comprehensibly investigated. In detail, the TA/starch complexes size increased gradually (91.14 nm-200.87 nm) and the hydrophobicity first increased and then decreased (TA/CS > TA/MBS > TA/PS) with increasing TA/starch mass ratio. In addition, the emulsifying ability of TA/starch complexes also increased first and then decreased with increasing mass ratio, especially TA/CS system was the best, which was the same as the hydrophobicity conclusion (θ ow  = 80.46°). Moreover, four starch-based emulsion application characteristics were further evaluated to reveal interface structure. Compared to CS and PS system, TA/MBS emulsion had stronger ability to resist the oil oxidation (TBA = 2.54 μg/mL), destruction of ice crystal (whiter emulsion powder) and digestive enzymes (FFAs = 75.33 %). It mainly attributed to the crosslinking network structure and the highest surface load of TA/MBS complexes. This study would provide new ideas for the design and application of emulsifying properties and emulsion stability., Competing Interests: Declaration of competing interest The authors 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 B.V. All rights reserved.)

This study investigated the effects of oil-in-water emulsions used as fat substitutes on the physicochemical properties of meatballs during frozen storage. Different formulations of fat replacers were prepared, including pork fat as the control (C), oil and water (OW), oil-in-water emulsion (E), emulsion with soy protein isolate (SE), emulsion with gluten (GE), and emulsion with soy protein isolate and gluten (SG). These fat substitutes were applied to a meatball paste. The samples were stored at -18 °C for 30 and 60 days, and their physicochemical properties were analyzed after thawing at 4 °C for 12 h. The SE formulation had the highest values for both water content and liquid holding capacity during frozen storage (P < 0.05). SE, GE, and SG showed significantly higher hardness, cohesiveness, springiness, gumminess, and chewiness than those of E during storage (P < 0.05). The vegetable protein addition treatments maintained a compact structure throughout storage. SE, GE, and SG prevented lipid and protein oxidation during frozen storage. These results demonstrated that SE, GE, and SG offer significant advantages in improving the freeze-thaw stability, liquid holding capacity, and oxidation stability of pork meatballs during long-term frozen storage. Therefore, our study suggest that plant-based protein emulsions can effectively replace animal fats while maintaining product quality, offering valuable implications for the meat processing industry., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This review comprehensively discussed the recent developments in enhancing the freeze-thaw (F-T) stability of Pickering emulsions, which is important for their application as nutrient delivery vehicles in the food and pharmaceutical industries. Pickering emulsions, stabilized by solid particles, have demonstrated promising stability and encapsulation capacity for bioactive ingredients. However, their stability is often compromised by F-T cycles, leading to the particle aggregation and phase separation. This is due to the formation of ice and oil crystals during freezing and the appearance of coalescence after thawing. This review outlined various strategies to improve the F-T stability of Pickering emulsions, including optimization of the continuous and dispersed phases, modifying interfacial emulsifiers, and adjusting the processing conditions such as heating pretreatment, ionic strength and pH values. Furthermore, this review elucidated the impact of F-T cycles on the delivery efficiency of Pickering emulsions and emphasized the need for novel stabilization techniques and tailored strategies to meet the specific requirements of various applications in the food and pharmaceutical industries. [Display omitted] • Strategies to improve the freeze-thaw (F-T) stability of Pickering emulsion are summarized. • The instability mechanism of Pickering emulsion during F-T cycles is illustrated. • Interfacial layer enhancement and gel formation contribute to F-T stability of emulsion. • Improved stability of Pickering emulsion contributes to better delivery efficiency. [ABSTRACT FROM AUTHOR]

To improve the stability of pollock bone broth, compound emulsifiers were employed and evaluated in nano-emulsions from pollock bones (PBNs). The microstructure, creaming index, particle size, zeta potential, and viscosity of PBNs were characterized and the stability of PBNs was investigated. It revealed that the concentration of compound emulsifiers is one of the principal factors for particle size, zeta potential, and viscosity of PBNs, and 0.9% of sodium caseinate and sucrose fatty acid ester (CS-SE) can make the PBN display good stability. Its particle size changed from 81.17 ± 1.33 nm to 19.62 ± 0.21 nm when the temperature ranged from 40 °C to 80 °C, and its creaming index could reach a maximum (90.83%) among all PBNs in 4 months of freeze-thaw assays. PBN stability could be improved by the compound emulsifier (CS-SE), which offers a theoretical basis for the application of pollock bone broth. • Oil-in-water nano-emulsions from pollock bones (PBNs) were fabricated. • Compound emulsifiers on the properties of PBNs were investigated. • The particle sizes of PBNs decreased as emulsifiers' concentration increased. • The thermal and freeze-thaw stability of the PBNs were evaluated. • PBN of 0.9% CS-SE was relatively uniform and stable. [ABSTRACT FROM AUTHOR]

[Display omitted] • The properties of interfacial crystallized oleogel emulsions could be tailored by cooling rate. • The oleogel structure in the emulsion greatly improved freeze–thaw stability by providing rigid physical shell. • The tribological properties were better maintained for emulsions prepared at slow cooling rate. In this study, the influence of cooling rate on the freeze–thaw stability, rheological and tribological properties of interfacial crystalized oleogel emulsion was investigated. Results showed that slower cooling rate could promote formation of larger crystals and stronger network in oleogels. Additionally, oleogel emulsions showed higher freeze–thaw stability than those stabilized solely by emulsifiers. The slower cooling rate resulted in larger crystals adsorbed at the droplet surface. This led to greater steric hindrance that prevented the migration of oil droplets with higher resistance to disruption by ice crystals. The rheological and tribological measurements suggested that with appropriate amount of crystals, the tribological properties were better maintained for emulsions prepared at slow cooling rate after freeze–thaw treatment. This strategy greatly enriched oleogel emulsion formulations and provided important clues for potential applications in food products involved with freeze–thaw treatment. [ABSTRACT FROM AUTHOR]

Scheme 1. Schematic illustration showcases a fish oil nanoemulsion delivery system with a dense interfacial layer coated by HA-PG10-C18, highlighting enhanced gastrointestinal stability and extended shelf-life of droplets. [Display omitted] • HA-PG10-C18 is a promising candidate emulsifier for nanoemulsion delivery system. • Surface density for HA-PG10-C18@NE is 60% greater than for PG10-C18@NE. • HA-PG10-C18@NE possesses outstanding freeze-thaw and freeze-drying stability. This study aimed to synthesize a novel emulsifier, hyaluronic acid-poly(glyceryl)10-stearate (HA-PG10-C18), and employ it for the fabrication of nanoemulsions incorporating deep-sea fish oil to improve their apparent solubility and physicochemical stability. 1H NMR and FT-IR analyses indicated successful synthesis of HA-PG10-C18. Nanoemulsions of deep-sea fish oil loaded with HA-PG10-C18 (HA-PG10-C18@NE) were successfully fabricated by ultrasonic emulsification. The fixed aqueous layer thickness (FALT) of PG10-C18@NE and HA-PG10-C18@NE was determined and the FALT of both nanoemulsions was similar, while the surface density of HA-PG10-C18@NE (4.92 × 10−12 ng/nm2) is 60 % higher than that of PG10-C18@NE (3.07 × 10−12 ng/nm2). Notably, HA-PG10-C18@NE demonstrated an exceptional physicochemical stability when exposed to various stressed environmental conditions, especially its freeze-thaw stability. Moreover, after simulated in vitro digestion, the HA-PG10-C18@NE exhibited a comparatively greater liberation of free fatty acids (94.0 ± 1.7 %) when compared to the release observed in PG10-C18@NE (85.5 ± 2.2 %). [ABSTRACT FROM AUTHOR]

Although emulsion gels show significant potential as fat substitutes, they are vulnerable to degreasing, delamination, and other undesirable processes during freezing, storage, and thawing, leading to commercial value loss in terms of juiciness, flavor, and texture. This study investigated the gel strength and freeze-thaw stability of soybean protein isolate (SPI)/curdlan (CL) composite emulsion gels after adding sodium chloride (NaCl). Analysis revealed that adding low salt ion concentrations promoted the hardness and water-holding capacity (WHC) of fat substitutes, while high levels displayed an inhibitory effect. With 40 mM NaCl as the optimum concentration, the hardness increased from 259.33 g (0 mM) to 418.67 g, the WHC increased from 90.59 % to 93.18 %, exhibiting good freeze-thaw stability. Confocal laser scanning microscopy (CLSM) and particle size distribution were used to examine the impact of salt ion concentrations on protein particle aggregation and the damaging effect of freezing and thawing on the proteoglycan complex network structure. Fourier-transform infrared spectroscopy (FTIR) and protein solubility evaluation indicated that the composite gel network structure consisted of covalent contacts between the proteoglycan molecules and hydrogen bonds, playing a predominant role in non-covalent interaction. This study showed that the salt ion concentration in the emulsion gel affected its molecular interactions. [Display omitted] • Freeze-thaw treatment caused fat substitute dehydration, oil loss, and instability. • Salt ions improved the fat substitute freeze-thaw stability. • Low NaCl concentrations promoted the fat substitute gel strength. • High NaCl concentrations inhibited the fat substitute gel strength. [ABSTRACT FROM AUTHOR]

The current research in the food industry regarding enzymatic modification to enhance the freeze–thaw (FT) stability of starch is limited. The present study aimed to investigate the FT stability of normal corn starch (NCS) modified using 1,4-α-glucan branching enzyme (GBE) derived from Geobacillus thermoglucosidans STB02. Comprehensive analyses, including syneresis, scanning electron microscopy, and low-field nuclear magnetic resonance, collectively demonstrated the enhanced FT stability of GBE-modified corn starch (GT-NCS-30) in comparison to its native form. Its syneresis was 66.4 % lower than that of NCS after three FT cycles. Notably, GBE treatment induced changes in the pasting properties and thermal resistance of corn starch, while simultaneously enhancing the mechanical strength of the starch gel. Moreover, X-ray diffractograms and microstructural assessments of freeze–thawed gels indicated that GBE treatment effectively hindered the association of corn starch molecules, particularly amylose retrogradation. The enhanced FT stability of GBE-modified starch can be attributed to alterations in the starch structure induced by GBE. This investigation establishes a foundation for further exploration into the influence of GBE treatment on the FT stability of starch and provides a theoretical basis for further research in this area. [ABSTRACT FROM AUTHOR]

All-natural plant protein-based high internal phase emulsion gels (HIPE-Gels) have attracted increasing attention recently in food, cosmetic, pharmaceutical, and other fields. Herein, HIPE-Gels were simultaneously fabricated by natural Quillaja saponin (QS) and soy protein isolate (SPI), and investigated the effects of environmental factors i.e. , storage, acidic, ionic strength, heating and freeze-thawing on their physical stability. The combination of SPI and QS enabled the highly stable O/W emulsion gels with a shear-thinning behavior. At the appropriate concentration (i.e. , 1.5% SPI and 0.09% QS), the emulsion gels exhibited high tolerance toward long-term storage and destabilizing environments. Although poor stability at a pH close to the isoelectric point of SPI, incorporating QS provided excellent acidic stability of plant-based emulsion gels. The strong electrostatic repulsion provided by QS would reduce the aggregation between droplets under acid environment and the electrostatic shielding of salt ions, improving the acid tolerance and salt tolerance of SPI-based emulsion gels. In addition, QS had also improved their thermal stability and freeze-thaw stability. These findings demonstrated that the combination of SPI and QS could provide an effective strategy to fabricate all-natural plant protein-based mayonnaise to withstand several environmental factors, developing label-friendly novel food products. [Display omitted] • All-natural plant-based HIPE-Gels simultaneously stabilized by Quillaja saponin (QS) and soy protein isolate (SPI). • Influence of environmental stresses (i.e. , storage, acidic, NaCl, thermal and freeze-thawing) on stability was systematically investigated. • HIPE-Gels simultaneously stabilized by SPI and QS showed a better physical stability. • These plant-based emulsifiers had synergistic effects on improving emulsion stability. • Providing important information about the formation of stable plant protein-based foods. [ABSTRACT FROM AUTHOR]

This work aimed to investigate the effect of double network emulsion gel (DNEG) as a substitute for pork back fat (PBF) on the freeze-thaw stability of minced meat gel (MMG). We used slow acidification with glucono-δ-lactone (GDL) to induce egg white protein (EWP) gelation, while CaCO 3 was affected by acidification to release Ca2+ to cross-link sodium alginate (SA), resulting in the gradual formation of DNEG networks. The MMG prepared using DNEG substitute for PBF had fine hardness and color after 5 freeze-thaw cycles (FTCs). This was due to the excellent plasticity of DNEG, which made it more capable of filling the voids of minced meat products, thus reducing the space for ice crystal growth. As a result, MMG prepared with DNEG could pass through the maximum ice crystal formation zone faster and avoid damage due to the formation of larger ice crystals. Notably, DNEG provided a barrier for the migration of immobilized water to bulk water in the sample. After several freeze-thaw treatments, the water holding capacity of samples prepared with DNEG decreased significantly slower, which slowed down the oxidation and decomposition of meat proteins. In summary, this study revealed the role of fat substitute DNEG as a favorable filling material for improving the freeze-thaw stability of minced meat products, and provided a technical reference for the development of healthy and storable meat products. [Display omitted] • DNEG with favorable plasticity could be sufficiently filled for MMG. • DNEG as fat replacement reduced frozen damage to MMG structure by FTCs. • DNEG hindered redistribution of water after freeze-thawing. • DNEG retarded oxidation and catabolism of muscle proteins during FTCs. • The excellent freeze-thaw stability made DNEG a promising cryoprotectant. [ABSTRACT FROM AUTHOR]