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

Khalesi, Hoda; Lü, Wei; Nishinari, Katsuyoshi; Fang, Yapeng

doi:10.1016/j.cis.2020.102278

Cited by 92 publications

(33 citation statements)

References 173 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As an example, plant‐based creamers may destabilize when added to acidic coffee because the pH becomes close to the isoelectric point of the proteins (Chung, Sher, Rousset, Decker, & McClements, 2017; Chung, Sher, Rousset, & McClements, 2017). In this case, it may be important to maintain a relatively high pH and buffering capacity in the original product to inhibit this problem. Cross‐linking agents: In semi‐solid plant‐based foods, such as meats, eggs, and cheeses, it may be necessary to increase the gel strength by adding cross‐linking agents (Khalesi, Lu, Nishinari, & Fang, 2020; McKerchar et al., 2019). For instance, enzymes like transglutaminase can be used to form covalent cross‐links between plant protein molecules, thereby increasing the mechanical strength of the product so it more closely simulates animal‐based structures (Mattice & Marangoni, 2021).…”

Section: Plant‐based Ingredientsmentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

294

122

View full text Add to dashboard Cite

Consumers are increasingly demanding foods that are more ethical, sustainable and nutritious to improve the health of themselves and the planet. The food industry is currently undergoing a revolution, as both small and large companies pivot toward the creation of a new generation of plant‐based products to meet this consumer demand. In particular, there is an emphasis on the production of plant‐based foods that mimic those that omnivores are familiar with, such as meat, fish, egg, milk, and their products. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, and functionality of these products using ingredients that are isolated entirely from botanical sources, such as proteins, carbohydrates, and lipids. The molecular, chemical, and physical properties of plant‐derived ingredients are usually very different from those of animal‐derived ones. It is therefore critical to understand the fundamental properties of plant‐derived ingredients and how they can be assembled into structures resembling those found in animal products. This review article provides an overview of the current status of the scientific understanding of plant‐based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant‐derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.

show abstract

Section: Plant‐based Ingredientsmentioning

confidence: 99%

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

McClements

Großmann

2021

Comp Rev Food Sci Food Safe

294

122

View full text Add to dashboard Cite

show abstract

“…Biodegradable hydrogels are a specific group of functional materials that are gaining more and more applicability in various fields. The most important ones include medicine [1][2][3], tissue engineering [4][5][6], pharmaceutics [7][8][9], diagnostics [10][11][12], the food industry [13][14][15], cosmetics [16], and gardening and agriculture [17][18][19][20]. Despite their biodegradability, the greatest merits of such hydrogels are their biocompatibility, semipermeability, ability to create multilayer systems, and maintenance of the spatial structure by retaining aqueous solutions in the interchain voids [1,[21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Two-Component Hydrogel Systems Based on Gelatin and Polyvinyl Alcohol—Experimental Studies Supported by Computational Analysis

Labus

Radosiński

Kotowski

2021

IJMS

View full text Add to dashboard Cite

The presented research is focused on an investigation of the effect of the addition of polyvinyl alcohol (PVA) to a gelatin-based hydrogel on the functional properties of the resulting material. The main purpose was to experimentally determine and compare the properties of hydrogels differing from the content of PVA in the blend. Subsequently, the utility of these matrices for the production of an immobilized invertase preparation with improved operational stability was examined. We also propose a useful computational tool to predict the properties of the final material depending on the proportions of both components in order to design the feature range of the hydrogel blend desired for a strictly specified immobilization system (of enzyme/carrier type). Based on experimental research, it was found that an increase in the PVA content in gelatin hydrogels contributes to obtaining materials with a visibly higher packaging density, degree of swelling, and water absorption capacity. In the case of hydrolytic degradation and compressive strength, the opposite tendency was observed. The functionality studies of gelatin and gelatin/PVA hydrogels for enzyme immobilization indicate the very promising potential of invertase entrapped in a gelatin/PVA hydrogel matrix as a stable biocatalyst for industrial use. The molecular modeling analysis performed in this work provides qualitative information about the tendencies of the macroscopic parameters observed with the increase in the PVA and insight into the chemical nature of these dependencies.

show abstract

“…The gelation process works by increasing the concentration of polymers as the water is converted to ice. The creation of a microporous structure was also reported as a feature of gels produced by subjecting them to freeze–thaw cycles (Khalesi, Lu, Nishinari, & Fang, 2020). This is consistent with the results of this study, where the tensile strength of the SA/HA film increased as the number of freeze–thaw cycles increased.…”

Section: Resultsmentioning

confidence: 93%

Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films

Zhang

Han³

et al. 2021

Journal of Food Safety

View full text Add to dashboard Cite

An edible polysaccharide film with high tensile strength and biodegradability was prepared by freeze-thaw treatment with sodium alginate (SA) and hyaluronic acid (HA) and cross-linking with calcium lactate. The SA/HA ratio, the calcium concentration, the number of freeze-thaw cycles, and the calcification time all have significant effects on the tensile strength of SA/HA films. An increase in tensile strength was obtained due to the reaction of 3% calcium lactate with 60% SA. Compared with the control group, the tensile strength of the SA/HA films developed in this study increased by 214% from 3.188 to 10.02 MPa. The compatibility of films was evaluated by Fourier transform infrared spectroscopy; the absorption peaks of SA and sodium hyaluronate had shifted to a wavelength of 3,403 $ 3,411 cm À1 after freeze-thaw treatment, and a strong interaction occurred at a wavelength of 1,328 cm À1 . In addition, the swelling and solubility of the SA/HA film decreased by half during the freeze-thaw period. Further, scanning electron microscopy showed that the cross sections of the films were uniform and compact after two freeze-thaw treatments. SA/HA films that exhibited increased tensile strength and that had the potential to overcome the poor water vapor barrier problems traditionally experienced with these films were developed in this study.

show abstract

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

Cited by 92 publications

References 173 publications

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Functional Properties of Two-Component Hydrogel Systems Based on Gelatin and Polyvinyl Alcohol—Experimental Studies Supported by Computational Analysis

Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films

Contact Info

Product

Resources

About