Pectin Gels Research Articles

Electromembrane extraction based on a fabricated novel carrier-mediated gel membrane: Determination of fluoroquinolones residue in urine and wastewater samples

This study reports the fabrication and application of green material, pectin gel containing cationic carrier agent as a green membrane in electromembrane extraction of polar fluoroquinolones for the first time. In this study, apple pomace pectin gel has been used with a low esterification degree (29 %) containing cetyl tributyl ammonium bromide at a concentration lower than its critical micelle concentration as a cationic carrier and ion-pairing agent as a gel membrane for electromembrane extraction of polar fluoroquinolones, levofloxacin and ciprofloxacin from urine and wastewater samples successfully. To make a gel membrane, pectin is dissolved in hot water along with the ionic carrier cetyltrimethylammonium bromide, and a gel-like substance with the ability to be molded is obtained. The gel-like substance is molded in a warm state inside the Eppendorf microtube and after being placed in the refrigerator for hardening, the end of the microtube is cut and the gel membrane is ready to use. Under optimized conditions, the suggested method demonstrated low detection limits toward target analytes (0.003 and 0.025 ng/mL for levofloxacin and ciprofloxacin respectively), a wide linear dynamic range (0.02–1000 and 0.2–1000 ng/mL for levofloxacin and ciprofloxacin respectively), as well as high sample clean-up and proper precision (intra-day RSD 7.4–13.5 %).

Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain.

The ice crystal morphology formed under a series of amidated pectin gels with various crosslink strengths were investigated. The results showed that as the degree of amidation (DA) increased, pectin chains exhibited shorter homogalacturonan (HG) regions. Highly amidated pectin exhibited a faster gelation rate and a stronger gel micro-network via hydrogen bonds. Based on cryogenic scanning electron microscopy (cryo-SEM), smaller ice crystals were formed in frozen gel with low DA, suggesting that a weaker cross-linked gel micro-network was more effective at inhibiting crystallization. After sublimation, lyophilized gel scaffolds with high crosslink strength displayed less number of pores, high porosity, lower specific surface area, and greater mechanical strength. This study is expected to confirm that the microstructure and mechanical properties of freeze-dried pectin porous materials could be regulated by changing the crosslink strength of pectin chains, which is achieved by increasing the degree of amidation in the HG domains.

Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties

Nanoemulgels are novel formulations of great interest for their use as dual-release systems and as fat substitutes in foods. Lemon essential oil, with a large number of benefits due to its antimicrobial, antifungal, and medicinal properties, and low methoxyl pectin, a natural polysaccharide capable of gelling by adding divalent ions such as calcium, are very appropriate ingredients to produce nanoemulgels with potential applications in industries such as cosmetics, agrochemistry, pharmaceuticals, or food. In this work, lemon-essential-oil-in-water nanoemulgels containing low methoxyl pectin derived from citrus peels were prepared following a three-step process that involves the preparation of a nanoemulsion, a pectin gel, and the mixture of both. In the first stage, the stirring time and the rotational rate employed during the mixing step were assessed. Once the preparation protocol was established, the pectin gel/nanoemulsion mass ratio was investigated. Different techniques were combined to evaluate the influence of the processing and the composition variables on the particle size distribution, mean diameters, flow curves, and physical stability of different emulgels obtained. It was found that the processing variables studied, stirring time, and rotational rate, do not influence the mean particle size of the emulgel, with values matching those of the starting nanoemulsion. However, 3 min and 200 rpm were selected for exhibiting the lowest TSI values. Regarding the composition, a higher content of pectin gel caused a higher viscosity, and therefore a higher physical stability, with the 75P/25E emulgel being the most stable. Aggregation of gel particles, because the pectin gel was really a sheared gel, was the main responsible contributor to the results obtained. This work highlights the importance of the preparation and formulation variables to develop stable, innovative formulations based on nanoemulgels.

Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl

There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average molar weight of 78.59 kDa. The pectin primarily consisted of rhamnogalacturonan I and homogalacturonan domains. The predominant monosaccharides of the pectin were galacturonic acid (46.32 mol%), arabinose (16.03 mol%), galactose (10.46 mol%), and rhamnose (10.28 mol%), respectively. The red radish pomace pectin solution exhibited a shear-thinning behavior. NaCl could induce gelation of red radish pomace pectin, and the gel properties of red radish pomace pectin were considerably affected by the NaCl concentration. As the NaCl concentration (0.25–0.50 mol/L) increased, the rate of gelation accelerated, and the time to gelation point appeared earlier. There was an optimal NaCl concentration (0.50 mol/L) for the pectin to form a gel with the greatest solid-like properties, gel hardness (33.84 g) and water-holding capacity (62.41 %). Gelation force analysis indicated gel formation mainly caused by electrostatic shielding effect of Na+ and hydrogen bonding. This research could facilitate the applications of the red radish pomace pectin in the realm of edible hydrocolloids.

Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na+ and D-glucono-d-lactone

Lotus rhizome residue, a cell wall material produced during the production of lotus rhizome starch, has long been underutilized. This study aims to extract pectin-rich polysaccharides from the cell wall of lotus rhizome and investigate their gelation mechanism in order to improve their industrial applicability. The results indicated that both CP and MP (pectin extracted from crisp and mealy lotus rhizome) exhibited a highly linear low methoxyl pectin structure, with the primary linkage mode being →4)-GalpA-(1→. The pectin chains in MP were found to be more flexible than those in CP. Then the impact of Na+, D-glucono-d-lactone (GDL), urea, sodium dodecyl sulfate (SDS), either individually or in combination, on the rheological characteristics of gels was evaluated. The results indicated that gels induced by GDL exhibited favorable thermoreversible properties, whereas the thermoreversibility of Na+-induced gels is poor. In addition to hydrogen bonding and ionic interactions, hydrophobic interactions also play a significant role in the formation of pectin gels. This study offers theoretical guidance and methodologies to improve the utilization rate of lotus rhizome starch processing by-products, while also provides novel insights into the correlation between LMP structure and gelation mechanism.

Study of the Physical, Chemical, and Structural Properties of Low- and High-Methoxyl Pectin-Based Film Matrices Including Sunflower Waxes.

The development of bio-based materials remains one of the most important alternatives to plastic materials. Although research in this field is growing, reporting various materials and methodologies, it is still necessary to increase exploration. The aim of this work was to expand and complement previous research on the preparation and characterization of high- and low-methoxyl pectin films obtained by casting, with the addition of commercial and recovered sunflower waxes. The results showed that the addition of sunflower waxes to the pectin matrix generated some discontinuity in the aggregate, increasing the thickness and roughness of the film. However, due to their hydrophobic nature, the waxes contributed to lower vapor transmission rate values of the films. On the other hand, the low-methoxyl pectin films had a more crystalline structure, which could help to diminish water vapor permeability values, mechanical resistance and rigidity, and improve their elongation. Regarding chemical characteristics, most of the raw materials' chemical groups were found in the resulting films, and the presence of C-H bending due to pectin gelation was observed. Finally, the compatibility and contribution of pectin and sunflower waxes to the production of the films were demonstrated, as well as the possibility of using materials from industrial waste in food packaging applications.

Sugarcane molasses-induced gelation of low-methoxy pectin

Sugarcane molasses (SCM), a byproduct generated from sucrose manufacturing, has attracted considerable interest due to its high sugar content, polyphenolic compounds, and calcium ions. The objective of this study was to fabricate a type of low methoxy pectin (LMP)-based gel crosslinked by endogenous calcium ions found in SCM. Gel was formed by adding SCM into a 1 wt% LMP solution, which resulted in a Ca2+ concentration of 2–6 mmol/L. Rheological and textural measurements confirmed the formation of SCM-LMP gels. Compared to LMP gels induced by CaCl2, SCM-LMP gels exhibited weak storage modulus and gel strength, probably due to the presence of metal ions and small molecular sugars from SCM, which impede the formation of effective junction zones required for building a calcium-pectin network. The polyphenolic compounds from SCM were encapsulated within the SCM-LMP gel, enhancing its antioxidant capacity. Overall, this research explores the effectiveness of SCM in inducing LMP gelation for the first time. The findings of this study demonstrate a strategy for preparing LMP gels with antioxidant properties.

Dual crosslinking of low-methoxyl pectin by calcium and europium for the simultaneous removal of pharmaceuticals and divalent heavy metals

The contamination of water resources by heavy metals and pharmaceuticals is a significant threat to human health and the environment. Pectin is a promising material for removing heavy metals from water. However, its removal efficacy for other types of pollutants is limited. In this study, we developed a novel approach to enhance the remediation capacity of pectin (with a low degree of methylation) by crosslinking it with different agents: calcium, europium, and their combination. We performed scanning electron microscopy, infrared spectroscopy, and X-ray diffraction experiments to understand the molecular structure of pectin after gelation with the three agents. Our results showed that calcium, europium, and their combination all induce the gelation of pectin. However, the reticulated pectin structures exhibited significant structural differences depending on the type of crosslinking agent used, which affected the adsorption capacity. Specifically, calcium cations partially formed a crystalline “egg-box” structure, whereas europium cations produced a more homogeneous network without crystalline regions. The dual-crosslinking system comprising calcium and europium cations resulted in an intermediate network with both crystalline and amorphous regions. Our findings suggest that dual-cross-linked pectin is a highly effective adsorbent for the simultaneous removal of both heavy metals and pharmaceutical products. This novel approach of crosslinking pectin with multiple agents has the potential to significantly enhance its remediation capacity, offering a promising solution for the simultaneous removal of multiple pollutants from water.

Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid-δ-Lactone.

The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution-sol-gel transition process of OPP with different additions of gluconic acid-δ-lactone (GDL). The gelation time (Gt) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (η*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20~6.3 Pa·s at 9000 s. The increase in shear rate caused a decrease in η, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in ζ-potential (from -21.5 mV to -11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%~38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing.

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications.

Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.

Study on low methoxyl pectin (LMP) with varied molecular structures cross-linked with calcium inducing differences in the gel properties

The gel properties of pectin are significantly connected with its molecular structure. In this paper, we investigated the relationship between low methoxyl pectin (LMP) molecular structure and gel strength in the same degree of esterification (DE) range. LMP with DE of 31% ± 2% was prepared from citrus peels by acid, alkaline, enzymatic, and citric acid/sodium citrate solution methods. And based on data from monosaccharide composition, Mw, and NMR spectroscopy, the proportion of structural regions was speculated. The result revealed that C-LMP (pectin de-esterified by citric acid/sodium citrate solution method) was a highly branched macromolecular polysaccharide with short HG and enriched RG-I, with HG and RG-I proportions of 19.37% and 76.96%. According to the gel property investigation, of all the LMP samples, A-LMP-0.7 (pectin de-esterified by acid method at pH 0.7), which possessed lengthy HG and enriched RG-I domain, exhibited the best gel strength. C-LMP, A-LMP-0.5 (pectin de-esterified by acid method at pH 0.5), and B-LMP (pectin de-esterified by alkaline) failed to form a complete gel due to the low HG linearity, sparse RG-I and low Mw, respectively.

Novel Double Hybrid-Type Bone Cements Based on Calcium Phosphates, Chitosan and Citrus Pectin.

In this work, the influence of the liquid phase composition on the physicochemical properties of double hybrid-type bone substitutes was investigated. The solid phase of obtained biomicroconcretes was composed of highly reactive α-tricalcium phosphate powder (α-TCP) and hybrid hydroxyapatite/chitosan granules (HA/CTS). Various combinations of disodium phosphate (Na2HPO4) solution and citrus pectin gel were used as liquid phases. The novelty of this study is the development of double-hybrid materials with a dual setting system. The double hybrid phenomenon is due to the interactions between polycationic polymer (chitosan in hybrid granules) and polyanionic polymer (citrus pectin). The chemical and phase composition (FTIR, XRD), setting times (Gillmore needles), injectability, mechanical strength, microstructure (SEM) and chemical stability in vitro were studied. The setting times of obtained materials ranged from 4.5 to 30.5 min for initial and from 7.5 to 55.5 min for final setting times. The compressive strength varied from 5.75 to 13.24 MPa. By incorporating citrus pectin into the liquid phase of the materials, not only did it enhance their physicochemical properties, but it also resulted in the development of fully injectable materials featuring a dual setting system. It has been shown that the properties of materials can be controlled by using the appropriate ratio of citrus pectin in the liquid phase.

Utilization of pectin as a polysaccharide microcarrier for drug delivery

Pectin is a polysaccharide of natural origin, which has been widely exploited in the food and pharmaceutical industry due to its biodegradable and biocompatible nature. It is commonly used as an efficient texturizer and stabilizer in different food products due to its high stability and also as a pharmaceutical excipient in various drug formulations due to its valuable characteristics. The utilization of pectin as a drug carrier for achieving controlled drug release in pharmaceutical dosage forms has been extensively researched recently. Pectin has the potential for targeted drug delivery due to its degradation by colonic microorganisms, making it a popular subject of investigation for biomedical applications. The developed in recent years pectin microparticle systems have several advantages over classical pectin gel formulations. These advantages include higher drug loading efficiency, reduced burst drug release, and the ability to better control the drug release and limit the polymer swelling. This review outlines the recent developments of pectin as a microcarrier in the production of drug delivery systems, which include the properties of the polysaccharide material essential for microparticle production, specific formulation methods with their key technological parameters, influencing the final microparticle product and potential applications of the proposed pectin microsized formulations.

The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin

Based on the fact that rhamnogalacturonan I (RG-I) type pectin gels have good digestive resistance to the stomach and small intestine, which is only degraded to the colon, as well as the good anti-colon cancer effect of nobiletin. In this study, emulsion gel of five different oil phase types (soybean oil, peanut oil, corn oil, sunflower oil and medium chain triglyceride (MCT)) were prepared using RG-I type citrus physiological premature fruit drop pectin (CPDP) as a substrate for in vitro simulated digestion experiments to investigate the delivery effect on nobiletin. The results showed that the bioaccessibility of nobiletin in soybean oil emulsion gel was lower in the small intestine phase relative to emulsion gel prepared with other oils, which was related to the higher saturated fatty acid content of soybean oil and the higher gel strength of soybean oil emulsion gel. Relative to the emulsion, the emulsion gel showed higher retention and lower bioaccessibility of nobiletin in the small intestine phase. Moreover, the centrifugal stability and thermal stability of nobiletin in the emulsion gel were higher than that of the emulsion, and the emulsion gel was stable in the pH range of 2–7 without delamination. In conclusion, the emulsion gel system prepared with RG-I type CPDP may be well suited for the colon targeted delivery of nobiletin, especially when soybean oil is the oil phase, which provides consideration for colon cancer resistance.

Laccase-Induced Gelation of Sugar Beet Pectin-Curcumin Nanocomplexes Enhanced by Genipin Crosslinking.

Research on the use of polysaccharides as hydrophobic bioactive carriers instead of proteins is still scarce. Sugar beet pectin (SBP) contains a small amount of protein and is a potential carrier for loading curcumin. In this work, SBP encapsulation, genipin crosslinking, and laccase-induced gelation were used to develop novel jelly food and improve the stability of curcumin without the incorporation of oil. By mixing the SBP solution (40 mg/mL) with curcumin powder (25 mg/mL SBP solution), an SBP-curcumin complex (SBP-Cur) was fabricated with a loading amount of 32 mg/g SBP, and the solubility of curcumin improved 116,000-fold. Fluorescence spectroscopy revealed that hydrophobic interactions drove the complexation of curcumin and SBP. Crosslinked by genipin (10 mM), SBP-Cur showed a dark blue color, and the gel strength of laccase-catalyzed gels was enhanced. Heating and UV radiation tests suggested that the genipin crosslinking and gelation strategies substantially improved the stability of curcumin. Because of the unique UV-blocking capacity of blue pigment, crosslinked samples retained 20% more curcumin than control samples. With the enhanced stability of curcumin, the crosslinked SBP-curcumin complexes could be a functional food ingredient used in functional drinks, baked food, and jelly food.

Dielectric barrier discharge plasma delayed the textural hardening of bamboo shoots by regulating cell wall metabolism

Postharvest bamboo shoots may undergo a hardening process even under low-temperature storage. Dielectric barrier discharge plasma (DBDP) is a promising non-thermal preservation technology, which reportedly delays senescence and improves the texture of plants. The influences of DBDP treatment on the changes of quality attributes, cell wall components, and cell wall modifying enzymes in Lei bamboo (Phyllostachys praecox) shoots were investigated. DBDP treatment improved the shelf life, texture, and energy level while decreasing the cell membrane permeability, malondialdehyde content, and hydrogen peroxide contents of bamboo shoots. DBDP treatment obtained a higher ratio of water-soluble pectin to CDTA-soluble pectin contents as well as lower levels of cellulose and hemicellulose contents by regulating the cell wall modifying enzymes, inhibiting the self-assembly of pectin gels and cellulose-xyloglucan networks. Scanning and transmission electron microscopy showed that DBDP treatment slightly destabilized the cell wall and inhibited secondary cell wall formation. The results showed that DBDP treatment inhibited the hardening process and maintained a better texture of bamboo shoots under low-temperature storage.

Effect of Chitosan on Rheological, Mechanical, and Adhesive Properties of Pectin-Calcium Gel.

In the present study, chitosan was included in the pectin ionotropic gel to improve its mechanical and bioadhesive properties. Pectin-chitosan gels P-Ch0, P-Ch1, P-Ch2, and P-Ch3 of chitosan weight fractions of 0.00, 0.25, 0.50, and 0.75 were prepared and characterized by dynamic rheological tests, penetration tests, and serosal adhesion ex vivo assays. The storage modulus (G') and loss modulus (G″) values, gel hardness, and elasticity of P-Ch1 were significantly higher than those of P-Ch0 gel. However, a further increase in the content of chitosan in the gel significantly reduced these parameters. The inclusion of chitosan into the pectin gel led to a decrease in weight and an increase in hardness during incubation in Hanks' solution at pH 5.0, 7.4, and 8.0. The adhesion of P-Ch1 and P-Ch2 to rat intestinal serosa ex vivo was 1.3 and 1.7 times stronger, whereas that of P-Ch3 was similar to that of a P-Ch0 gel. Pre-incubation in Hanks' solution at pH 5.0 and 7.4 reduced the adhesivity of gels; however, the adhesivity of P-Ch1 and P-Ch2 exceeded that of P-Ch0 and P-Ch3. Thus, serosal adhesion combined with higher mechanical stability in a wide pH range appeared to be advantages of the inclusion of chitosan into pectin gel.

Tyramine modification of high and low methoxyl pectin: Physicochemical properties, antioxidant activity, and gelation behavior

Pectin modification is an effective approach for changing its functional properties and discovering new applications. To provide more insight into the modified pectin structure-function relationships, tyramine (Tyr) modified high (HMP) and low methoxylated pectin (LMP) were prepared to construct novel pectin gel systems. FTIR, 1H NMR, and UV–vis analyses confirmed that Tyr groups were successfully grafted onto pectin chain and obtained the unreacted galacturonic acid (GalA) content. Physiochemical characterization revealed that Tyr modified pectin exhibited enhanced solubility, amphiphilicity and antioxidant activity. Tyr modified pectin gels possessed good viscoelastic property, but obviously decreased elasticity and strength compared to native pectin gel. Entanglement network number (ENN) and scanning electron microscopy (SEM) image demonstrated the decreased internal cross-linking networks density which contributed to the altered gelling properties of Tyr modified pectin gels. The proposed gelling mechanism indicated that bulky Tyr involved physical interactions were mainly responsible for the changed pectin gelling behavior and gelation process in nature. Similarly, the textural properties and water holding capacity (WHC) of Tyr modified pectin gels were closely related to their physical interaction categories and gelling network microstructure. Sucrose induced gellation of the Tyr modified LMP with strong carboxyl groups related hydrogen bonding showed higher hardness. Calcium ions induced gellation of the Tyr modified LMP formed a larger porous gel matrix which resulted in a poor WHC. The findings provide theoretical basis on physicochemical properties and gelling behaviors of Tyr modified pectin for expanding their application in the fields of food preservation, emulsifiers, stabilizers, and tunable gel-type foods.

Lentil protein concentrate + pectin gels dried with SC-CO2: Influence of protein-polysaccharide interactions on the characteristics of aerogels

This study investigated the interactions of lentil protein concentrate (LPC) and pectin hydrogels and their influence on the physico-chemical characteristics of aerogels. First, emulsion gels were formed using high-intensity ultrasound (HIUS) and the impact of HIUS nominal power, and concentrations of LPC and pectin on the gelation were evaluated. Then, the emulsion gels were dried using supercritical CO2 (SC-CO2) and the density, surface area, crystallinity index, microstructure and oil and water absorption capacities of the aerogels formed were evaluated. Overall, there was no significant effect of HIUS power on the viscoelastic behavior of the emulsion gels. The emulsion gels exhibited shear-thinning behavior and had thermo-reversible property. The FT-IR spectra of the aerogels showed predominant β-sheets, responsible for the non-covalent bond formation. The aerogels had semi-crystalline structure, densities of 0.0009–0.003 g/mm3 and surface area of 2.4–7.6 m2/g. The LPC-pectin interactions can be explored to form tailor-made aerogels for bioactive delivery.

Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition.

Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0-50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30-97.90 g/100 g) and moisture content, water activity (0.987-0.884) and syneresis (36.03-1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82-1.35 N) and carrageenan gels (Hardness: 2.46-2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64-173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797-1.527; lacunarity: 1.687-0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.