Jerky-Inspired Fabrication of Anisotropic Hydrogels with Widely Tunable Mechanical Properties.

Jerky is a type of meat product traditionally produced using a hang-drying process to achieve desirable textural properties. Inspired by the jerky processing, we present a strategy for fabricating strong alginate hydrogels with highly anisotropic structures via stretching and drying under constant stress. The tunable stretching process endowed the alginate hydrogels with adjustable mechanical properties and structural features by promoting the orientation and aggregation of the constituent polymers. At a high water content of about 80%, the tensile strength of the obtained hydrogel was increased to 20 MPa, which was 10 times higher than that of the hydrogel without the stretching process. Moreover, these hydrogels can be favorably compared with other common structural materials. This paper introduces a facile strategy to tune the structural alignment and mechanical properties of hydrogels, which will expand the applicability of the natural hydrogels formed by non-covalent interactions.

Comparison of cellulose derivatives for Ca2+ and Zn2+ adsorption: Binding behavior and in vivo bioavailability.

Cellulose with distinct colloidal states exhibited different adsorption capability for ions and whether the intake of cellulose would bring positive or negative influence on the mineral bioavailability is inconclusive. This work investigated the binding behavior of carboxymethyl cellulose (CMC), TEMPO-oxidized nanofibrillated/nanocrystalline cellulose (TOCNF/TOCNC), and microcrystalline cellulose (MCC) with Ca2+and Zn2+ and compared their effects on mineral bioavailability in vitro and in vivo. The results suggested that CMC displayed a higher adsorption capability (36.6 mg g-1 for Ca2+ and 66.2 mg g-1 for Zn2+) than the other types of cellulose because of the strong interaction between carboxyl groups of cellulose and the ions. Although the cellulose derivatives had adverse effects on ion adsorption in vitro, the fermentability endowed by TOCNF/TOCNC counterbalanced the negative impacts in vivo. The findings suggested that the colloidal states of cellulose affected the bioavailability of minerals and could provide useful guidance for applications of specific cellulose.

Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applications.

The combination of fiber and hydrogel in a system can provide substantial benefits for both components, including the development of three-dimensional structures for the fiber, followed by modifications in the rheological and mechanical properties of the hydrogel. Despite a large increase in the use of fiber-hydrogel composites (FHCs) in various sciences and industries such as biomedicine, tissue engineering, cosmetics, automotive, textile, and agriculture, there is limited information about FHCs in the realm of food application. In this regard, this study reviews the mechanism of FHCs. The force transmission between fiber and hydrogel, which depends on the interactions between them during loading, is the main reason to enhance the mechanical properties of FHCs. Moreover, articles about such FHCs that have the potential for foods or food industries have been described. Additionally, the information gaps about edible FHCs were highlighted for further research. Finally, the methods of fiber formation have been summarized.

The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures.

Adding fibers to hydrogels is a modern strategy for producing tough hydrogels. Nanofibers usually perform well in hydrogels due to their unique properties. The purpose of this study was to investigate the effects of whey protein amyloid fibril (WPF) on the properties ofheat-set whey proteinisolate (WPI)gels with fine-stranded or particulate microstructure (at pH 7). The results show that by adding WPF, a homogenous and dense network was observed in fine-stranded gel, while the formation of a coarse and amorphous structure with microphase separation intensified in particulate gel. By adding 1% WPF, the elastic modulus of gels increased about 10.6 and 3.6 times in the case of fine-stranded and particulate gels, respectively. In fine-stranded gels, adding WPF to the gel led to a decrease in the Tg value (from 66.33 to 59.36 °C) and a decrease in tan δ (from 0.2328 to 0.0837), indicating an increase in gel strength because of WPF. In contrast, adding WPF to particulate gels did not cause significant changes in the Tg and tan δ. There was a decrease in the water holding property of particulate gels when WPF was added, whereas it did not change significantly in fine-stranded gels. These findings imply that the efficiency of WPF in WPI gels depends not only on the WPF concentration but also on the type of the WPI gel. In sum, WPF enhances order in the structural network of fine-stranded gels, while accelerating the formation of inhomogeneous random aggregates in particulate gels. Creating fiber-hydrogels with different microstructures and rheological properties can be possible by controlling WPI aggregation (as in amyloid fibril, fine-strand or particulate aggregates).

Cellulose and cellulose derivatives: Different colloidal states and food-related applications.

Development of new sources and isolation processes has recently enhanced the production of cellulose in many different colloidal states. Even though cellulose is widely used as a functional ingredient in the food industry, the relationship between the colloidal states of cellulose and its applications is mostly unknown. This review covers the recent progress on illustrating various colloidal states of cellulose and the influencing factors with special emphasis on the correlation between the colloidal states of cellulose and its applications in food industry. The associated unique colloidal states of cellulose like high aspect ratio, crystalline structure, surface charge, and wettability not only promote the stability of colloidal systems, but also help improve the nutritional aspects of cellulose by facilitating its interactions with digestive system. Further studies are required for the rational control and improvement of the colloidal states of cellulose and producing food systems with enhanced functional and nutritional properties.

WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies.

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New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies.

Enhancement on the mechanical properties of hydrogels leads to a wider range of their applications in various fields. Therefore, there has been a great interest recently for developing new strategies to reinforce hydrogels. Moreover, food gels must be edible in terms of both raw materials and production. This paper reviews innovative techniques such as particle/fiber-reinforced hydrogel, double network, dual crosslinking, freeze-thaw cycles, physical conditioning and soaking methods to improve the mechanical properties of hydrogels. Additionally, their fundamental mechanisms, advantages and disadvantages have been discussed. Important biopolymers that have been employed for these strategies and also their potentials in food applications have been summarized. The general mechanism of these strategies is based on increasing the degree of crosslinking between interacting polymers in hydrogels. These links can be formed by adding fillers (oil droplets or fibers in filled gels) or cross-linkers (regarding double network and soaking method) and also by condensation or alignment of the biopolymers (freeze-thaw cycle and physical conditioning) in the gel network. The properties of particle/fiber-reinforced hydrogels extremely depend on the filler, gel matrix and the interaction between them. In freeze-thaw cycles and physical conditioning methods, it is possible to form new links in the gel network without adding any cross-linkers or fillers. It is expected that the utilization of gels will get broader and more varied in food industries by using these strategies.

Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study.

In this study, the influence of Persian gum (PG) on the properties of whey protein concentrate (WPC) emulsion gel prepared through cold set gelation method (incorporation of CaCl2) was investigated. The mean droplet size of emulsions was analyzed prior to gelation and the emulsion gel samples were characterized by rheological studies, scanning electron microscopy (SEM) and water holding capacity (WHC) measurement. Results showed PG affected the droplet size of the initial emulsions and the matrix of gel systems. Emulsions containing 0.3% w/w PG revealed higher heat stability compared to the control. A viscoelastic behavior was observed for all emulsion gels with G' being greater than G″ over the whole frequency range tested. Increasing the concentration of PG led to a change in the gel structure at pH 7. SEM images exhibited that PG at 0.3% w/w gave rise to an ordered honeycomb-like microstructure with an interconnected porous matrix of thin walls. In contrast, adding 0.6% w/w PG resulted in a non-uniform network with large pores of thick and rough walls and reduced the WHC. These findings suggest the viscoelastic properties and microstructure of WPC emulsion gel can be tailored by adjusting PG concentration for food formulations.