Design of colloid structure to realize gel salt reduction: a review.

Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.

EGCG-based nanoparticles: synthesis, properties, and applications.

(-)-Epigallocatechin-3-gallate (EGCG) is a natural phenolic substance found in foods and beverages (especially tea) that exhibits a broad spectrum of biological activities, including antioxidant, antimicrobial, anti-obesity, anti-inflammatory, and anti-cancer properties. Its potential in cardiovascular and brain health has garnered significant attention. However, its clinical application remains limited due to its poor physicochemical stability and low oral bioavailability. Nanotechnology can be used to improve the stability, efficacy, and pharmacokinetic profile of EGCG by encapsulating it within nanoparticles. This article reviews the interactions of EGCG with various compounds, the synthesis of EGCG-based nanoparticles, the functional attributes of these nanoparticles, and their prospective applications in drug delivery, diagnosis, and therapy. The potential application of nanoencapsulated EGCG in functional foods and beverages is also emphasized. Top-down and bottom-up approaches can be used to construct EGCG-based nanoparticles. EGCG-based nanoparticles exhibit enhanced stability and bioavailability compared to free EGCG, making them promising candidates for biomedical and food applications. Notably, the non-covalent and covalent interactions of EGCG with other substances significantly contribute to the improved properties of these nanoparticles. EGCG-based nanoparticles appear to have a wide range of applications in different industries, but further research is required to enhance their efficacy and ensure their safety.

A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods.

Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of cereals and the changes in its structure and function during fermentation are of great importance for scientific research and industrial applications. This review summarizes the preparation of fermented cereals and the effects of fermentation on the structure, properties, and application of cereal starch in foods. The most important factors influencing cereal fermentation are pretreatment, starter culture, and fermentation conditions. Fermentation preferentially hydrolyzes the amorphous regions of starch and fermented starches have a coarser appearance and a smaller molecular weight. In addition, fermentation increases the starch gelatinization temperature and enthalpy and reduces the setback viscosity. This means that fermentation leads to a more stable and retrogradation-resistant structure, which could expand its application in products prone to staling during storage. Furthermore, fermented cereals have potential health benefits. This review may have important implications for the modulation of the quality and nutritional value of starch-based foods through fermentation.

Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications.

The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry. Starch is an affordable and abundant functional ingredient, which makes it an excellent candidate for the stabilization of Pickering emulsions. This review article focuses on the formation, stabilization, and properties of Pickering emulsions formulated using starch-based particles and their derivatives. First, methods of isolating and modifying starch-based particles are highlighted. The key parameters governing the properties of starch-stabilized Pickering emulsions are then discussed, including the concentration, size, morphology, charge, and wettability of the starch-based particles, as well as the type and size of the oil droplets. The physicochemical mechanisms underlying the ability of starch-based particles to form and stabilize Pickering emulsions are also discussed. Starch-based Pickering emulsions tend to be more resistant to coalescence than conventional emulsions, which is useful for some food applications. Potential applications of starch-stabilized Pickering emulsions are reviewed, as well as recent studies on their gastrointestinal fate. The information provided may stimulate the utilization of starch-based Pickering emulsions in food and other industries.

Influence of key component interactions in flour on the quality of fried flour products.

In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the classical texture of dough, and has a profound impact on the processing properties of dough and the quality of flour products. In this article, the composition of the key components of flour (starch, protein and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of the three components in the dynamic processing of dough from mixing to rising to frying was emphatically discussed, and the effects of the components on the network structure of dough and then on the quality of fried flour products were introduced. The analysis of the relationship between dough component interaction, network structure and quality of fried flour products is helpful to reveal the common mechanism of quality change of fried flour products, and provide a reference for exploring the interaction of ingredients in starch food processing.

Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems.

In recent years, crosslinking technology has been found and widely used in food, textile, pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or more molecules bond to each other to form a stable three-dimensional network structure to improve the strength, heat resistance and other properties of substances. The researchers found that the cross-linking technology has a significant effect on improving the thermal stability of the colloidal delivery system. In this paper, crosslinking techniques that can be used to improve the thermal stability of colloidal delivery systems are reviewed, including enzyme-, ion-, chemical-, and combined cross-linking. Initially, the underlying mechanisms of these crosslinking technologies is reviewed. Then, the impacts of crosslinking on the heat-stability of colloidal delivery systems are discussed. Finally, the application of crosslinked delivery systems in improving the thermal stability of probiotics, polyphenols, pigments, and nutrients in foods and food packaging materials is introduced. The ability of proteins and polysaccharides to form heat-stable colloidal delivery systems can be improved by crosslinking. Nevertheless, more research is required to establish the impact of different crosslinking on the thermal stability of a broader range of different delivery systems, as well as to ensure their safety and efficacy.

Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods.

Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.

Recent progress in promoting the bioavailability of polyphenols in plant-based foods.

Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix effects, and interactions with other nutrients. This article reviews various methods of improving the bioavailability of polyphenols in plant-based foods, including fermentation, natural deep eutectic solvents, encapsulation technologies, co-crystallization and amorphous solid dispersion systems, and exosome complexes. Several innovative technologies have recently been deployed to improve the bioavailability of phenolic compounds. These technologies may be utilized to increase the healthiness of plant-based foods. Further research is required to better understand the mechanisms of action of these novel approaches and their potential to be used in food production.

Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems.

Microfluidics is revolutionizing the production of microparticles and nanoparticles, offering precise control over dimensions and internal structure. This technology facilitates the creation of colloidal delivery systems capable of encapsulating and releasing nutraceuticals. Nutraceuticals, often derived from food-grade ingredients, can be used for developing functional foods. This review focuses on the principles and applications of microfluidic systems in crafting colloidal delivery systems for nutraceuticals. It explores the foundational principles behind the development of microfluidic devices for nutraceutical encapsulation and delivery. Additionally, it examines the prospects and challenges with using microfluidics for functional food development. Microfluidic systems can be employed to form emulsions, liposomes, microgels and microspheres, by manipulating minute volumes of fluids flowing within microchannels. This versatility can enhance the dispersibility, stability, and bioavailability of nutraceuticals. However, challenges as scaling up production, fabrication complexity, and microchannel clogging hinder the widespread application of microfluidic technologies. In conclusion, this review highlights the potential role of microfluidics in design and fabrication of nutraceutical delivery systems. At present, this technology is most suitable for exploring the role of specific delivery system features (such as particle size, composition and morphology) on the stability and bioavailability of nutraceuticals, rather than for large-scale production of nutraceutical delivery systems.

Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.

BACKGROUND: Plant proteins are being increasingly utilized as functional ingredients in foods because of their potential health, sustainability, and environmental benefits. However, their functionality is often worse than the synthetic or animal-derived ingredients they are meant to replace. The functional performance of plant proteins can be improved by conjugating them with polyphenols. In this study, the formation and stability of oil-in-water emulsions prepared using faba bean protein-grape leaf polyphenol (FP-GLP) conjugates as emulsifiers. Initially, FP-GLP conjugates were formed using an ultrasound-assisted alkali treatment. Then, corn oil-in-water emulsions were prepared using high-intensity sonication (60% amplitude, 10 min) and the impacts of conjugate concentration, pH, ionic strength, freezing-thawing, and heating on their physicochemical properties and stability were determined. RESULTS: Microscopy and light scattering analysis showed that oil-in-water emulsions containing small oil droplets could be formed at conjugate concentrations of 2% and higher. The addition of salt reduced the electrostatic repulsion between the droplets, which increased their susceptibility to aggregation. Indeed, appreciable droplet aggregation was observed at ≥ 50 mmol/L sodium chloride. The freeze-thaw stability of emulsions prepared with protein-polyphenol conjugates was better than those prepared using the proteins alone. In addition, the emulsions stabilized by the conjugates had a higher viscosity than those prepared by proteins alone. CONCLUSION: This study showed that FP-GLP conjugates are effective plant-based emulsifiers for forming and stabilizing oil-in-water emulsions. Indeed, emulsions formed using these conjugates showed improved resistance to pH changes, heating, freezing, and salt addition. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Fabrication of composite hydrogels by sonication-assisted assembly of okara cellulose nanofibers and chitosan: structure and properties.

BACKGROUND: Okara cellulose is a highly abundant, green, sustainable, and biodegradable polymer with many potential industrial applications. In this study, we fabricated composite hydrogels with okara cellulose nanofibers (CNFs) and chitosan (CH) by hydrating, sonicating, and heating them at 100 °C for 30 min, and then induced their assembly by cooling. The effects of okara CNF (with and without 2,2,6,6-tetramethylpiperidinyloxy (TEMPO) oxidation) and CH concentration on the structure and properties of the hydrogels was examined, including their microstructure, surface properties, rheological properties, and thermal stability. RESULTS: Our results indicate that there was an electrostatic attraction between the anionic okara CNF and cationic CH, which facilitated hydrogel formation. The surface, textural, rheological, and thermal stability properties were better for the composite hydrogels than for the single CH ones, as well as for the CNF that had undergone TEMPO oxidation. For the TC-CH hydrogels, the contact angle was 39.5°, the interfacial tension was 69.1 mN m-1 , and the surface tension was 1.44 mN m-1 . CONCLUSION: In this study, the novel hydrogels developed may be useful as a soft material in a range of applications in foods, supplements, health care products, cosmetics, and drugs. © 2023 Society of Chemical Industry.

Designing healthier and more sustainable ultraprocessed foods.

The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products.

Many consumers are adopting plant-centric diets to address the adverse effects of livestock production on the environment, health, and animal welfare. Processed plant-based foods, including animal product analogs (such as meat, seafood, egg, or dairy analogs) and traditional animal product substitutes (such as tofu, seitan, or tempeh), may not be desirable to a broad spectrum of consumers. This article introduces a new category of plant-based foods specifically designed to overcome the limitations of current animal product analogs and substitutes: novel animal product substitutes (NAPS). NAPS are designed to contain high levels of nutrients to be encouraged (such as proteins, omega-3 fatty acids, dietary fibers, vitamins, and minerals) and low levels of nutrients to be discouraged (such as salt, sugar, and saturated fat). Moreover, they may be designed to have a wide range of appearances, textures, mouthfeels, and flavors. For instance, they could be red, orange, green, yellow, blue, or beige; they could be spheres, ovals, cubes, or pyramids; they could be hard/soft or brittle/pliable; and they could be lemon, thyme, curry, or chili flavored. Consequently, there is great flexibility in creating NAPS that could be eaten in situations where animal products are normally consumed, for example, with pasta, rice, potatoes, bread, soups, or salads. This article reviews the science behind the formulation of NAPS, highlights factors impacting their appearance, texture, flavor, and nutritional profile, and discusses methods that can be used to formulate, produce, and characterize them. Finally, it stresses the need for further studies on this new category of foods, especially on their sensory and consumer aspects.

Oral delivery of probiotics using single-cell encapsulation.

Adequate intake of live probiotics is beneficial to human health and wellbeing because they can help treat or prevent a variety of health conditions. However, the viability of probiotics is reduced by the harsh environments they experience during passage through the human gastrointestinal tract (GIT). Consequently, the oral delivery of viable probiotics is a significant challenge. Probiotic encapsulation provides a potential solution to this problem. However, the production methods used to create conventional encapsulation technologies often damage probiotics. Moreover, the delivery systems produced often do not have the required physicochemical attributes or robustness for food applications. Single-cell encapsulation is based on forming a protective coating around a single probiotic cell. These coatings may be biofilms or biopolymer layers designed to protect the probiotic from the harsh gastrointestinal environment, enhance their colonization, and introduce additional beneficial functions. This article reviews the factors affecting the oral delivery of probiotics, analyses the shortcomings of existing encapsulation technologies, and highlights the potential advantages of single-cell encapsulation. It also reviews the various approaches available for single-cell encapsulation of probiotics, including their implementation and the characteristics of the delivery systems they produce. In addition, the mechanisms by which single-cell encapsulation can improve the oral bioavailability and health benefits of probiotics are described. Moreover, the benefits, limitations, and safety issues of probiotic single-cell encapsulation technology for applications in food and beverages are analyzed. Finally, future directions and potential challenges to the widespread adoption of single-cell encapsulation of probiotics are highlighted.

Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications.

Nanotechnology is rapidly becoming a commercial reality for application in food packaging. In particular, the incorporation of nanoparticles into packaging materials is being used to increase the shelf life and safety of foods. Carbon dots (C-dots) have a diverse range of potential applications in food packaging. They can be synthesized from environmentally friendly sources such as microorganisms, food by-products, and waste streams, or they may be generated in foods during normal processing operations, such as cooking. These processes often produce nitrogen- and sulfur-rich heteroatom-doped C-dots, which are beneficial for certain applications. The incorporation of C-dots into food packaging materials can improve their mechanical, barrier, and preservative properties. Indeed, C-dots have been used as antioxidant, antimicrobial, photoluminescent, and UV-light blocker additives in food packaging materials to reduce the chemical deterioration and inhibit the growth of pathogenic and spoilage microorganisms in foods. This article reviews recent progress on the synthesis of C-dots from microorganisms and food by-products of animal origin. It then highlights their potential application for the development of active and intelligent food packaging materials. Finally, a discussion of current challenges and future trends is given.

Cereal bran proteins: recent advances in extraction, properties, and applications.

The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applications in both the food and pharmaceutical industries. In 2020, global cereal grain production was 2.1 billion metric tonnes, including wheat, rice, corn, millet, barley, and oats. Cereal bran, obtained through milling, made up 10-20% of total cereal grain production, varying by grain type and milling degree. In this article, the molecular composition and nutritional value of CBPs are summarized, and recent advances in their extraction and purification are discussed. The functional properties of CBPs are then reviewed, including their solubility, binding, emulsifying, foaming, gelling, and thermal properties. Finally, current challenges to the application of CBPs in foods are highlighted, such as the presence of antinutritional factors, low digestibility, and allergenicity, as well as potential strategies to improve the nutritional and functional properties by overcoming these challenges. CBPs exhibit nutritional and functional attributes that are similar to those of other widely used plant-based protein sources. Thus, CBPs have considerable potential for use as ingredients in food, pharmaceutical, and other products.

Recent progress in regulating starch digestibility using natural additives and sustainable processing operations.

The development of a healthier and more sustainable food supply is a main concern of consumers, industry, governments, and international institutions. Foods containing high levels of rapidly digestible starches have been linked to a rise in the number of people suffering from diet-related chronic diseases. Consequently, there is interest in reducing the digestibility of starch to improve their healthiness. The ability of natural additives including proteins, dietary fibers, and polyphenols, and sustainable processing technologies such as high-intensity ultrasonic, pulsed electric field, non-thermal plasma, γ-ray irradiation that regulate reduce starch digestibility in foods are reviewed. The potential mechanisms of action, advantages, and disadvantages of each approach at inhibiting starch digestibility is highlighted. The potential for commercializing these technologies is discussed, and areas where further research are required are emphasized. Natural additives and sustainable processing operations can effectively reduce the digestibility of starch and inhibit postprandial sugar "spikes" in the bloodstream by adjusting the structural changes, which can be used to create healthier and more sustainable foods and have broad application prospects.

Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021).

Consumer awareness of the relationship between health and nutrition has caused a substantial increase in the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging because of their poor matrix compatibility, chemical instability, low bioavailability, or adverse impact on food quality. Advanced encapsulation technologies are therefore being employed to overcome these problems. In this article, we focus on the utilization of plant and animal derived proteins to fabricate micro and nano-particles that can be used for the oral delivery of BACs such as omega-3 oils, vitamins and nutraceuticals. This review comprehensively discusses different methods being implemented for fabrications of protein-based delivery vehicles, types of proteins used, and their compatibility for the purpose. Finally, some of the challenges and limitations of different protein matrices for encapsulation of BACs are deliberated upon. Various approaches have been developed for the fabrication of protein-based microparticles and nanoparticles, including injection-gelation, controlled denaturation, and antisolvent precipitation methods. These methods can be used to construct particle-based delivery systems with different compositions, sizes, surface hydrophobicity, and electrical characteristics, thereby enabling them to be used in a wide range of applications.

Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment.

People are exploring the potential application of 3D printing in food, biomedicine and environment, but it is urgent to find suitable bio-ink. Bio-ink compounded with starch and hydrocolloid can not only improve the rheology, structure and printability of starch-based edible bio-ink, but also endow it with other functional characteristics, so that it can be applied to food, biomedicine and even the environment, and meet the strategic needs of national health, green and sustainable development. In this paper, hydrocolloids are reviewed as potential means to regulate the physicochemical properties of starch, which endows it with good printability and presents excellent printing products. The specific applications of the bio-ink in the fields of food, biomedicine and environment in hypoglycemic, lipid-lowering, swallowable food, delivery, intelligent materials, and bio-sensor are also discussed. Then, the challenges and future development trends of realizing large-scale application are prospected. Proper physicochemical properties of starch-hydrocolloid are positively correlated with printability. The presentation of excellent printability has realized the application in different fields, not only satisfies most people, but also create benefits for some specific people. This review is expected to provide some theoretical guidance for the further development of 3D printing technology and its large-scale application.

Modification of flavonoids: methods and influences on biological activities.

Flavonoids are important active ingredients in plant-based food, which have many beneficial effects on health. But the low solubility, poor oral bioavailability, and inferior stability of many flavonoids may limit their applications in the food, cosmetics, and pharmaceutical industries. Structural modification can overcome these shortcomings to improve and extend the application of flavonoids. The study of how to modify flavonoids and the influence of various modifications on biological activity have drawn great interest in the current literature. In this review, the working principles and operating conditions of modification methods were summarized along with their potential and limitations in terms of operational safety, cost, and productivity. The influence of various modifications on biological activities and the structure-activity relationships of flavonoids derivatives were discussed and highlighted, which may give guidance for the synthesis of highly effective active agents. In addition, the safety of flavonoids derivatives is reviewed, and future research directions of flavonoid modification research are discussed.