Food gels: principles, interaction mechanisms and its microstructure

Siddiqui, Shahida Anusha; Alvi, Tayyaba; Biswas, Abhishek Kanti; Shityakov, Sergey; Gusinskaia, Tatiana A.; Lavrentev, Filipp V.; Dutta, Kunal; Khan, Muhammad Kashif Iqbal; Stephen, Jaspin; Radhakrishnan, Mahendran

doi:10.1080/10408398.2022.2103087

Cited by 16 publications

(9 citation statements)

References 185 publications

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“…In research conducted by Lupton and Turner attempting to understand consumers' attitudes toward 3D food printing, several participants were concerned that food made with a printer would be inedible, hazardous, and have less nutritional value [62]. In addition, food hydrogels represent an interesting component for use within 3D printing due to their advantageous properties and structural design [63]. Table 3 summarizes the pros, cons and consumer perceptions of 3D food-printing technology.…”

Section: Consumers' Trust Level In New Food Technologies 421 3d Food ...mentioning

confidence: 99%

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

et al. 2022

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The increasingly fierce competition in food trends requires producers to innovate and develop new foods to be accepted and to avoid neophobia by consumers at the same time. Food neophobia’s motivational adoption barriers include the consumption of novel foods, social norms and conflicting eating goals. Therefore, appropriate strategies are needed to avoid neophobia amid the presence of new food trends in the market. Efforts to avoid food neophobia can also be accepted as part of the sustainability concept, in which the consumer has new foods to choose from in order to reduce scarcity in one particular type of food. The food industry is also challenged to produce healthy food by producing food from natural ingredients. In this article, new food trends and advances in food processing are described, and through them, strategies to avoid neophobia and increase consumer acceptance of new food trends are referenced. Neophobia meets marketing food products delivered to consumers facing motivational adoption barriers, such as the consumption of novel foods, social norms and conflicting eating goals, which are indicated to be challenges to purchase drivers in new food trends. Tasting foods is indicated as one of the most efficient means to ensure neophobia reduction in new foods and new food trends. Other factors identified to reduce food neophobia are education, income, taste and exposure to novel foods. Some preconditions for novel foods to be accepted by consumers are related to the very nature of food innovation, the manufacturer’s features and market circumstances. Food processed with advanced technologies may differ depending on the brand of the food production company and the knowledge of consumers about the novel foods. Moreover, food technology is seen as more acceptable for plant food products based or natural ingredients for consumers. In addition to the focus on health benefits, it is supports the sustainability of food systems. Another accidental element is the transparent traceability system providing accurate and adequate information about such novel foods.

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Section: Consumers' Trust Level In New Food Technologies 421 3d Food ...mentioning

confidence: 99%

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

et al. 2022

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“…The ability to form gels is not only a critical property and function of proteins. Still, it is also crucial for the targeted use of protein ingredients in the technology of certain food products [51].…”

Section: Resultsmentioning

confidence: 99%

Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry

Orusmurzaeva

Maslova

Tambieva

et al. 2022

Potr. S. J. F. Sci.

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The use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm), which is poorly digested by most vertebrate species due to its complex multilayer structure. Our experiments have shown that discharge pulse treatment contributes to the destruction of the strong cell wall of chlorella. The results of atomic force microscopy and the determination of the antioxidant activity of the suspension confirm this. A study of the chemical composition of dried chlorella biomass showed a content of 56.8% protein and 12.6% fat, which causes a high nutritional value of chlorella. The study of the physicochemical properties of the prepared chlorella preparation showed pronounced hydrophilicity of proteins. Observation of gels with different contents of chlorella preparation, formed during heating and subsequent cooling and stored for seven days at +8 °C, showed that the gels do not emit a synergistic liquid. Total gels based on the chlorella preparation are characterized by high stability. Based on the results obtained, we concluded that the preparation based on disintegrated chlorella has a high potential for functional and technological application in food technologies

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“…Some foods, such as dairy desserts and jellies, are made by gelation. The gelation of proteins involves two main processes, including protein denaturation/unfolding and then aggregation into a self-supporting structure with a 3-dimensional network [1,3,5]. The gel structure is a suitable medium for encapsulation by protecting sensitive bioactive compounds or nutraceuticals from degradation during food processing and through harsh conditions within the gastrointestinal tract [1,4,6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Cheng,

Shi,

Yeboah

et al. 2024

Preprint

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Whey protein was pretreated with multi-frequency ultrasound in mono, dual, and tri-frequency modes. The effect of multi-frequency ultrasound pretreatment on the hardness, chemical forces, and microstructure of acid-induced whey protein gel was investigated. Whey protein gels pretreated with dual and tri-frequency ultrasound showed higher hardness (p3.35 mm) in those samples were resisted to gastric digestion. Moreover, the tri-frequency ultrasound pretreatment of whey protein gel released the least free amino group during gastric digestion. In contrast, whey protein gel with the mono-frequency ultrasound pretreatment released the highest amount of free amino acid group during intestinal digestion. Findings from this study suggested that gel hardness and network density could modulate the digestion behaviors of protein gels.

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Food gels: principles, interaction mechanisms and its microstructure

Cited by 16 publications

References 185 publications

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research

Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry

Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

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