Effect Of Hydrocolloids Research Articles

Effects of hydrocolloids on the structure and physicochemical properties of triticale starch during fermentation

The regulation of the structure and properties of new starch varieties has been a necessary step in the development of promising products. This study investigated the effects of 1 % xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) on the physicochemical properties and structure of triticale starch during fermentation. Frequency scanning and rapid viscosity analyzer results showed that the addition of XG or HPMC during fermentation resulted in the reduced loss factor (tanθ) and the increased peak viscosity, indicating that the network gel strength is enhanced. X-ray diffraction and attenuated total reflectance Fourier transform infrared spectroscopy experimental results revealed that adding XG or HPMC in the triticale starch during fermentation increased relative crystallinity (2.7 % and 5.27 %, respectively) and short-range order. Combined with microstructure and thermal analysis, the encapsulation effect of XG or HPMC on triticale starch increased the thermal stability of triticale starch during fermentation, which was specifically reflected by higher residue content (26.69 % and 19.13 %, respectively). This study can provide a theoretical basis for the effect of hydrocolloids on the texture and digestibility of triticale starch fermented products.

Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective

ABSTRACTThis study provides a comprehensive review of recent advancements in the application of diverse hydrocolloids in the formulation of fruit‐based leathers. It highlights the significant impact of hydrocolloids in improving the techno‐functional properties of these fruit leathers to align with consumer preferences. The review extends beyond traditional attributes, exploring the specific effects of hydrocolloids on fruit leather formulations. Key factors such as fruit selection, processing methods, the type and concentration of hydrocolloids, and their synergistic interactions are thoroughly evaluated. The review also highlights the importance of controlling parameters like pH, sugar content, total soluble solids (TSS), drying temperature, and drying time which are crucial for maintaining the quality attributes of fruit leathers. By addressing these aspects, the study offers a comprehensive understanding of the role hydrocolloids play in developing superior fruit leather products. Moreover, the textural, and sensory properties and retention of anti‐oxidant activity of fruit leathers are significantly improved with the use of hydrocolloids. This enhancement not only provides consumer demands for better texture and taste but also promotes the creation of healthier food products. Overall, this review underscores the potential of hydrocolloids in transforming fruit leather formulations, leading to more appealing and health‐conscious food options.

Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel

Mango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE). Emulsions stabilized with different ratios of mango (Mangifera indica) peel-derived hydrocolloids (PE) and guar gum (1% wt. total concentration) were prepared and characterized: DE1 (0.25/075), DE2 (0.5/0.5), DE3 (0.75/0.25) and DE4 (1/0). Particle size distribution, ζ-potential, proximal composition, color, microstructure, and rheological properties were evaluated. All the samples showed similar proximal compositions. However, PE/guar gum ratio influences color parameters. For the microstructural analysis, Sauter's mean droplet size ranged from 6.41 to 11.11 µm. The ζ- potential values ranged from -18.03±0.21 to -16.97 mV. Emulsions exhibited shear thinning responses that can be well described by the Williamson model, and gel-like viscoelastic character with G’ higher than G”. The activation energy values (Eα) deduced from the application of an Arrhenius model to the viscous flow behaviour of the emulsions ranged from 108.46 to 143.44 Kj/mol. From the microstructural analysis and the rheological characterization, it can be inferred that PE favors the flocculation of the emulsion droplet in high concentrations. Overall, this research contributes to the sustainable exploitation of a mango waste material, such as the peel, in food emulsions.

Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying

Three-dimensional (3D) printing of food product is an emerging technology. This study investigated the effects of hydrocolloid addition on 3D printing of plant-protein based meat-analogs. Meat-analog inks were formulated with soy protein isolate, gluten, canola oil, and water. Hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) were added to meat-analogs formulation. The influence of hydrocolloid addition and deep-fat-frying on 3D printing process parameters, thermal, structural, and physicochemical properties of meat-analogs, were investigated. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to deep-fat-frying (at 180 °C, 90sec) in canola oil. Results showed that the meat-analog ink's viscosity (3871–5482 Pa s), 3D printing rate (0.34–0.39 g s−1), printing error (2.51–10.37%), printing precision (81.97–97.27%), dimensional stability (91.22–98.61%), and cooking loss (5.69–14.23%) were significantly (p < 0.05) impacted by the incorporation of hydrocolloid. Moisture-fat profile of uncooked 3D printed meat-analogs were identical, however, differences in color attributes (L∗, a∗, b∗) among the hydrocolloids added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were substantially impacted by deep-fat-frying. During deep-fat-frying, the loss of moisture, absorption of fat, and changes in color attributes were associated with the types of hydrocolloids incorporated in formulating the meat-analog's ink. Overall, surface's structure, chemical profile, and glass-transition-temperature of 3D printed deep-fat-fried meat-analogs were extremely impacted by the addition of hydrocolloids as well as by the types of used hydrocolloids in meat-analog ink.

Engineering effects of hydrocolloids on drying kinetics, powder characteristics, and antioxidant preservation in grape powder

This study explores the preservation of bioactive compounds in grape powder via encapsulation using spray drying, focusing on the impact of hydrocolloids—whey protein isolate (WPI), gum arabic, and high methoxy pectin—on critical engineering parameters. The research analyzes the effects of these encapsulants on rheological properties, drying kinetics, droplet formation, and drying curves, all of which influence the powder's morphology and antioxidant retention. Drying times ranged from 1.05 to 1.14 s, with distinct drying curves reflecting the relationship between moisture content and time, correlating with key powder properties such as bulk and tap density, flowability, and compressibility. Dimensionless numbers, including Peclet and Reynolds numbers, showed significant correlations with both powder characteristics and bioactive retention, highlighting the role of efficient heat and mass transfer in preserving phenolic content. The study concludes that optimal formulations, particularly those combining WPI and pectin, result in uniform droplet sizes, faster drying rates, and enhanced bioactive stability, providing insights for optimizing spray drying processes to produce high-quality, stable food powders.

Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually. Compared with the use of the stabilizers, the combination of hydrocolloids had a greater impact on the storage stability of the FTJ, and the storage stability of the FTJ increased when 0.15% SSPS + 0.03% PUL + 0.15% CS was added. This study lays the groundwork for the development of stable fruit juice beverages.

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese. The effects of hydrocolloids (gums) and dietary fiber, both individually and in combination, were studied for the production of low-fat cheddar cheese with the same textural and functional attributes as full-fat cheese. Physicochemical, techno-functional attributes, organic acid, and proteolysis analyses were performed at 0 and 90-day storage intervals. The results of different combinations were compared with positive (4% fat) and negative (2% fat) controls, and it was observed that using fat replacers improved the textural and functional properties of low-fat cheddar cheese. A significant difference was observed in the meltability and flowability of low-fat cheese samples with different analytes. The proteolysis pattern in low-fat cheese also differed from that of its full-fat counterpart. Three treatments were considered the best: T2 (guar gum at 0.45%), T6 (guar gum, inulin, and resistant starch at 33%), and T7 (all analytes at equal concentrations). The findings revealed that hydrocolloids notably improved the texture, meltability, and sensory characteristics of low-fat cheddar cheese. Additionally, SEM images revealed that the microstructure variations can be attributed to changes in the hydrocolloids water retention and fat content. The Pearson correlation coefficient revealed relationships between different functional properties, contributing to understanding how hydrocolloids as fat replacers impact the overall quality of low-fat cheddar cheese. This study offers useful information for the dairy sector to manufacture low-fat cheeses that have enhanced customer acceptance and provide nutritional advantages.

Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste

This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.

Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay

The effects of various hydrocolloids (guar gum, xanthan gum, and carboxymethyl cellulose) on the texture, rheology, and microstructural properties of modeling clay prepared with cassava starch were investigated. Notably, incorporation of 3 % guar gum and 4 % xanthan gum into starch-based modeling clay resulted in enhancements of 94.12 % and 77.47 % in cohesiveness, and 64.70 % and 66.20 % in extensibility, respectively. For starch-based modeling clay with added guar gum and xanthan gum, compared to formulations without hydrocolloids, the linear viscoelastic range exceeded 0.04 %, and the frequency dependence of both maximum creep compliance (Jmax) and storage modulus (G′) was significantly reduced. This indicates a more stable network structure and enhanced resistance to deformation. Results from Fourier Transform Infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed that the physical interactions between starch and various hydrocolloids, along with the addition of these hydrocolloids, inhibited the degradation effect of thermomechanical processing on the crystalline structure of starch. With the addition of guar gum, it is observed that a continuous and dense network structure forms within the starch-based modeling clay, and starch particles are distributed uniformly. In conclusion, hydrocolloids enhances the properties of starch-based modeling clay, introducing an innovative solution to the modeling clay sector.

Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather

Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather

Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather

Effect of hydrocolloid on textural and sensorial quality of liquid jaggery based tamarind leather

Combined effects of hydrocolloids, frozen storage and thawing on proximate composition of frozen dough bread using response surface methodology

Combined effects of hydrocolloids, frozen storage and thawing on proximate composition of frozen dough bread using response surface methodology

Polysaccharide-Controlled Crystallization of Lactose in Sweetened Condensed Milk

Introduction: One of the main problems when storing sweetened condensed milk is the formation of organoleptically perceptible lactose crystals larger than 10 microns. To prevent this defect, the technology of introducing a fine-crystalline lactose seed has widely proven itself, ensuring the production of a high-quality product. However, this traditional technology is energy-intensive, requires large production areas and metal-intensive equipment in the form of vacuum crystallizers. In this regard, research into alternative approaches that prevent spontaneous crystallization of lactose during the production of sweetened condensed milk remains relevant.Purpose: The purpose of this study is to create a composition of polysaccharides to prevent the formation of organoleptically perceptible lactose crystals in sweetened condensed milkMaterials and Methods: The materials used were commercial samples of skimmed milk powder, sugar, polysaccharides and whey protein hydrolyzate powder. The work used the methods of rotational viscometry, electron microscopy and the method of sorption-capacitance determination of bound waterResults: The paper presents data on the influence of individual polysaccharides, as well as their complexes on the process of crystallization of lactose in concentrated milk systems with sugar on the formation of a stable structure of matrices, reflecting the ability to have both positive and negative effects of hydrocolloids on the process of crystallization of lactose and changes in dynamic viscosity. For multicomponent complex systems containing carboxymethylcellulose, sodium alginate, tara gum, locust bean gum and gum arabic, both a synergistic effect, consisting in the intermolecular interaction of polysaccharides and slowing down the spontaneous crystallization of lactose, and an antagonism effect, manifested in an increase in crystal size, have been establishedConclusion: The composition containing tara gum, carboxymethylcellulose and gum arabic showed the most pronounced properties for inhibiting the growth of lactose crystals, as well as high thixotropic properties. In practical terms, the use of this complex additive for the production of condensed milk products with sugar by the method of restoring dry components can replace the classical process of seeding fine-crystalline lactose, and, accordingly, reduce the energy and metal consumption of the process of crystallization of lactose in the product

Effect of hydrocolloid dressing on pressure ulcer in patients with non-invasive positive pressure ventilation: A meta-analysis.

This study systematically evaluated the effect of hydrocolloid dressings on facial pressure ulcers in patients receiving non-invasive positive pressure ventilation (NIPPV). The Embase, PubMed, Cochrane Library, CNKI, VIP, Chinese Biomedical Literature Database and Wanfang databases were searched for randomised controlled trials on the use of hydrocolloid dressings in patients receiving NIPPV published from the inception of each database to August 2023. The literature was independently screened, data were extracted by two authors based on the inclusion and exclusion criteria, and the quality of the included literature was assessed. The meta-analysis was performed using Stata 17.0. Thirteen studies including 1248 patients were included, with 639 patients in the intervention group and 609 patients in the control group. Meta-analysis showed that the hydrocolloid dressing significantly reduced the incidence of facial pressure ulcers in patients with NIPPV (odds ratio = 0.16, 95% confidence intervals: 0.11-0.24, p < 0.001). Hydrocolloid dressings are effective in reducing the incidence of facial pressure ulcers in patients receiving NIPPV. However, because of the small number of included studies, this conclusion needs to be confirmed with larger samples and high-quality clinical studies.

Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake

AbstractBackground and ObjectivesPhenylketonuria (PKU) is a genetic disorder of the metabolism of phenylalanine. Patients with PKU have to consume protein‐free or low‐protein products. For the purpose of formulating a low‐protein sponge cake, the effects of Xanthan‐Locust bean hydrocolloids, Pentosan, and egg yolk on the qualitative properties of the product based on corn starch were evaluated.FindingsIndependent variables reduced the hardness and improved the cohesiveness of the products. In a distinctive starch‐based batter, the water absorbability of Pentosan and hydrocolloids and the emulsification property of egg yolk reduced the water availability of starch granules. Increasing the gelatinization temperature of granules increased the expansion of air bubbles, reduced the final product's density, and improved the colorimetric properties of the developed product.ConclusionsThe best sample had 0.33% hydrocolloids, 1.1% Pentosan, and 1.5% egg yolk. Approximately 80% of the protein content of control was reduced in this sample. Its total protein content (1.27/100 g) and amino acid composition (0.028/100 g phenylalanine and 0.04/100 g tyrosine) were in the acceptable range for PKU.Significance and NoveltyThe combination of pentosan and Xanthan‐Locust bean gum at appropriate levels by simulating a gluten‐like network is suitable for the preparation of a low‐protein sponge cake.

The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch-Gum Gels.

The interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocolloid concentration: 0.5 wt%, ratios of mixture: 0/0.5, 0.1/0.4, 0.2/0.3, 0.3/0.2, 0.4/0.1, and 0.5/0) and water. The textural properties of the hydrocolloid gels were studied by measuring the gel strength, rigidity, breaking force, breaking point, and syneresis as functions of the mixing ratio. The higher syneresis percentage of binary modified waxy corn starch and gum gels than that of mixed gum gels after cold storage was mainly due to the retrogradation of amylopectin. Agar was shown be the most influential with regards to increasing the gel strength, breaking force, and rigidity among the three kinds of gum, while gellan gum was more effective against syneresis than agar and gelatin for storage periods of 7 and 14 days. In the mixed gels, a dramatic increase in the breaking point from 0 to 0.5% was only exhibited for gellan gum. The results provided useful information, including gel strength, rigidity, breaking force, breaking point, and syneresis, for gum and modified corn starch ingredients selected from refrigerated binary gum gels such as pudding for food product development.

Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs

Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC), as substituent, are commonly used in ground pork products. Here, the content of these (0.5, 1.0, 1.5, and 2.0%, w/w) on the gel properties, thermal properties, and interaction forces of salt-soluble protein (SSP) isolated from water-boiled pork meatballs were investigated. We found 1.0% KGM, 0.5% XG, 0.5–2.0% GG, and 0.5–2.0% KC to water-boiled pork meatballs exerted a positive effect on the denaturation temperature, hydrogen bonds, hydrophobic interactions, disulfide bonds, α-helix, and β-sheet content of SSP, as well as the strength and storage modulus of the modified protein gel. The addition of these hydrocolloids with the addition of 1.0% aggregated myosin and actin, led to the enhancement of the bands corresponding to myosin heavy chain and actin. The prediction model of gel strength showed that the gel strength was negatively correlated with Tpeak1, Tpeak2, and ionic bond. This study provides theoretical guidance for improving the application of hydrocolloids in pork-based foods.

Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets

To investigate the effect of hydrocolloids on oil penetration and distribution in fried batter-breaded fish nuggets (BBFNs), sodium carboxymethyl cellulose (CMC-Na), guar gum (GG), and xanthan gum (XG) were individually blended (0.2 or 0.3%, w/w) into the mixture (1:1, w/w) of wheat gluten (WG) and wheat starch (WS) to form batters. The moisture absorption capacity of XG was found to be the highest, followed by CMC-Na, GG, WG, and WS. Hydrocolloids increased the batter viscosity, shear modulus, WS gelatinization and WG denaturation temperatures, BBFNs pick-up, thermogravimetry temperature, and the bound water content in crust. This trend was opposite with enthalpy change (ΔH) during starch gelatinization and protein denaturation, both of which lessened pores and cracks, leading to an inhibition of oil penetration into fried BBFNs. Of the three hydrocolloids, XG exhibited the greatest effect, followed by CMC-Na and GG. Therefore, XG was suitable for reducing fat content of fried BBFNs. Overall, the hydrophilic and thickening capabilities of the three studied hydrocolloids and their interactions with WS and WG altered the batter characteristics and reinforced the thermal stability of the crust, thereby reducing oil penetration and distribution in deep-fried BBFNs. This work will not only provide new ideas to clarify oil penetration based on hydrocolloids for fried BBFNs, but also provide scientific instructions for the large-scale production of low-fat fried batter-breaded foods.

Pureed banana inflorescences and their potential uses in dysphagia diets

This study aimed to develop new vegetable purees derived from banana inflorescences as well as recipes suitable for individuals suffering from dysphagia. The effects of hydrocolloids (modified tapioca starch; MTS, gum acacia; GA, xanthan gum; XG, carboxymethyl cellulose; CMC, and gelatin; GEL) on the quality of purees were investigated. Banana inflorescences turned out to be a good choice for the preparation of purees that complied with “Level 4 Pureed Food for Adults” as examined by the International Dysphagia Diet Standardization Initiative (IDDSI) methods. The addition of XG and CMC to the purees improved their qualities. However, the effects of hydrocolloids depended on the types and concentrations used. Some hydrocolloids, such as GA and GEL, have been discovered to be unsuitable. The kale leaf, pumpkin, and Riceberry-flavored soups, made from banana inflorescence purees as a main ingredient, were successfully prepared. All recipes adhered to the IDDSI guidelines for “Level 3 Liquidized Food for Adults”. The finding in this study could promote the use of banana inflorescence as a potential ingredient for purees suitable to be used as dysphagia diets.

Effect of hydrocolloid dressing combined with low molecular weight heparin and calcium on scar hyperplasia in burn patients with venous thromboembolism.

The purpose of this study is to investigate the effect of hydrocolloid dressing combined with low molecular weight heparin calcium on scar hyperplasia in burn patients with venous thromboembolism. A retrospective analysis was made on 98 patients with burns complicated with venous thromboembolism in Renmin Hospital, Hubei University of Medicine from January 2020 to April 2021. According to different treatment methods, they were divided into a control group (48 cases) and a research group (50 cases), who were given low molecular weight heparin calcium combined with routine treatment and hydrocolloid dressing on the basis of the control group. The wound healing time, dressing change times and infection symptom regression time in the study group were significantly lower than those in the control group (P < .05). After the intervention, the degree of wound pain in both groups was reduced, and the degree of wound pain in the study group was significantly lower than that in the control group, with statistical significance (P < .05). Fibrinogen, activated partial thromboplastin (APPT), D-dimer, fibrinolytic degradation products, prothrombin time and activated partial prothrombin time of the two groups were all improved. The degree of scar hyperplasia in both groups was improved, and the degree of scar hyperplasia in the study group was significantly better than that in the control group, and the difference was statistically significant (P>.05). Complications in the study group were lower than those in the control group, and the difference was statistically significant (P < .05). The hydrocolloid dressing combined with low molecular weight heparin calcium can effectively shorten the wound healing time and infection symptom regression time of burn patients with venous thromboembolism, reduce the number of dressing changes, reduce the degree of pain, have no influence on coagulation function, reduce the degree of scar, and reduce the incidence of complications.