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Food Hydrocolloids Science
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Food Hydrocolloids Science

A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Food Physics and (Bio)Chemistry".

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Editors

Prof. Dr. Isabel Hernando

E-Mail Website
Collection Editor
Food Technology Department, Universitat Politècnica de València, Valencia, Spain
Interests: food structure; bioactive compounds; food digestion; functional foods; agricultural by-products; hydrocolloids
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Amparo Quiles

E-Mail Website
Collection Editor
Univ Politecn Valencia, Dept Tecnol Alimentos, Camino Vera S-N, E-46022 Valencia, Spain
Interests: oil structuring; digestibility; revalorization of by-products; food biopolymers; bioactive compounds

Topical Collection Information

Dear Colleagues,

Hydrocolloids are broadly used in food design and development due to their diverse functionalities. On the one hand, hydrocolloids have different functional properties that notably influence the rheological, textural, and organoleptic properties, as well as the stability, of food products. In this regard, they can be used as gelling agents, thickeners, emulsifiers, and foam stabilizers, to inhibit the formation of ice and sugar crystals and to control the release of different compounds (e.g., flavours). On the other hand, the role of hydrocolloids as dietary fibre is an area of increasing importance due to the associated nutritional benefits. Additionally, the structural interactions between hydrocolloids and other components of food can influence the bioaccessibility of healthy compounds in food and therefore impact the diet–health relationship.

Therefore, this Topical Collection focuses on rheological, structural, and organoleptic properties; techno-functional properties; modification of hydrocolloid functionality; hydrocolloids from non-traditional sources (by-products, insects, algae…); health aspects; and applications of hydrocolloids in the food industry.

Prof. Dr. Isabel Hernando
Prof. Dr. Amparo Quiles
Collection Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the collection website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • structure
  • rheology
  • biopolymers
  • digestibility
  • sensory properties
  • food design
  • health

Published Papers (6 papers)

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2023

Jump to: 2022

17 pages, 32378 KiB  
Article
Encapsulation of Menthol and Luteolin Using Hydrocolloids as Wall Material to Formulate Instant Aromatic Beverages
by Laura Sofía Mora-Flórez, Daniel Cabrera-Rodríguez and María Hernández-Carrión
Foods 2023, 12(10), 2080; https://doi.org/10.3390/foods12102080 - 22 May 2023
Cited by 1 | Viewed by 1651
Abstract
Aromatic plants represent about 0.7% of all medicinal plants. The most common are peppermint (main active ingredient: menthol) and chamomile (main active ingredient: luteolin), which are usually consumed in “tea bags” to make infusions or herbal teas. In this study, menthol and luteolin [...] Read more.
Aromatic plants represent about 0.7% of all medicinal plants. The most common are peppermint (main active ingredient: menthol) and chamomile (main active ingredient: luteolin), which are usually consumed in “tea bags” to make infusions or herbal teas. In this study, menthol and luteolin encapsulates using different hydrocolloids were obtained to replace the conventional preparation of these beverages. Encapsulation was carried out by feeding an infusion of peppermint and chamomile (83% aqueous phase = 75% water − 8% herbs in equal parts, and 17% dissolved solids = wall material in 2:1 ratio) into a spray dryer (180 °C-4 mL/min). A factorial experimental design was used to evaluate the effect of wall material on morphology (circularity and Feret’s diameter) and texture properties of the powders using image analysis. Four formulations using different hydrocolloids were evaluated: (F1) maltodextrin-sodium caseinate (10 wt%), (F2) maltodextrin-soy protein (10 wt%), (F3) maltodextrin-sodium caseinate (15 wt%), and (F4) maltodextrin-soy protein (15 wt%). The moisture, solubility, bulk density, and bioavailability of menthol in the capsules were determined. The results showed that F1 and F2 presented the best combination of powder properties: higher circularity (0.927 ± 0.012, 0.926 ± 0.011), lower moisture (2.69 ± 0.53, 2.71 ± 0.21), adequate solubility (97.73 ± 0.76, 98.01 ± 0.50), and best texture properties. Those suggest the potential of these powders not only as an easy-to-consume and ecofriendly instant aromatic beverage but also as a functional one. Full article
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12 pages, 2465 KiB  
Article
Can Citrus Fiber Improve the Quality of Gluten-Free Breads?
by Raquel Bugarín and Manuel Gómez
Foods 2023, 12(7), 1357; https://doi.org/10.3390/foods12071357 - 23 Mar 2023
Cited by 4 | Viewed by 1797
Abstract
Citrus fiber has a high water absorption capacity, and its properties can be modified by shearing. In this study, the influence of the addition of normal or shear-activated citrus fiber was analyzed in two gluten-free bread formulations. Citrus fiber increases bread optimal hydration [...] Read more.
Citrus fiber has a high water absorption capacity, and its properties can be modified by shearing. In this study, the influence of the addition of normal or shear-activated citrus fiber was analyzed in two gluten-free bread formulations. Citrus fiber increases bread optimal hydration and breadcrumb alveolus size due to this high water retention capacity. However, results are negative in the formula based on starches and rice flour because specific volume is significantly reduced, while bread quality improves in the formula based on starches (corn and tapioca). In this case, the breads become less hard and more cohesive, elastic, and resilient, reducing staling. Baking yield also increased due to a greater hydration and a reduced weight loss during baking, without losing acceptability. The mechanical pre-activation of the fiber further increases optimal hydration, without major changes in the quality of the final bread. These effects are associated with cell rupture, and thus the formation of a three-dimensional network, including the increase of surface area and its interaction with water. Citrus fiber increases the hydration of the dough, as well as the cohesiveness, resilience, and elasticity of the crumb, reducing the increase in hardness during storage without affecting acceptability or increasing it. Full article
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14 pages, 3229 KiB  
Article
Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior
by Carsten Nachtigall, Georg Surber, Daniel Wefers, Cordula Vogel, Harald Rohm and Doris Jaros
Foods 2023, 12(3), 596; https://doi.org/10.3390/foods12030596 - 31 Jan 2023
Viewed by 1705
Abstract
Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, both being attributable to the EPS’s high water binding capacity. There are [...] Read more.
Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, both being attributable to the EPS’s high water binding capacity. There are two different types of EPS that may be produced, namely free exopolysaccharides (fEPS) which are secreted into the medium, and capsular EPS (cEPS) which remain attached to the bacterial cell wall. This study aims to analyze their individual contribution to techno-functional properties of fermented milk by determining the moisture sorption behavior of isolated fEPS and cell-attached cEPS from two S. thermophilus strains separately: ST-1G, a producer of non-ropy fEPS and cEPS, and ST-2E, a producer of ropy fEPS and cEPS. Differences in moisture load and sorption kinetics, determined for the first time for microbial EPS, were related to structural and macromolecular properties. The observed data are discussed by using previously published data on the physical properties of stirred fermented milk produced with these two strains. ST-1G EPS showed a higher cEPS fraction, a higher moisture load and slower moisture desorption than EPS produced by ST-2E, thus contributing to lower syneresis in fermented milk. For ST-2E, higher gel viscosity was related to a higher intrinsic viscosity and molecular mass of the ropy fEPS. Both strains produced complex EPS or EPS mixtures with clearly different molecular structures. Full article
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2022

Jump to: 2023

18 pages, 4952 KiB  
Article
Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose
by Jansuda Kampa, Richard Frazier and Julia Rodriguez-Garcia
Foods 2022, 11(16), 2536; https://doi.org/10.3390/foods11162536 - 22 Aug 2022
Cited by 5 | Viewed by 1895
Abstract
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and [...] Read more.
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (p < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% w/w could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations. Full article
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19 pages, 3095 KiB  
Systematic Review
How Does Starch Structure Impact Amylolysis? Review of Current Strategies for Starch Digestibility Study
by Yuzi Wang, Jean-Philippe Ral, Luc Saulnier and Kamal Kansou
Foods 2022, 11(9), 1223; https://doi.org/10.3390/foods11091223 - 24 Apr 2022
Cited by 11 | Viewed by 4441
Abstract
In vitro digestibility of starch is a common analysis in human nutrition research, and generally consists of performing the hydrolysis of starch by α-amylase in specific conditions. Similar in vitro assays are also used in other research fields, where different methods can be [...] Read more.
In vitro digestibility of starch is a common analysis in human nutrition research, and generally consists of performing the hydrolysis of starch by α-amylase in specific conditions. Similar in vitro assays are also used in other research fields, where different methods can be used. Overall, the in vitro hydrolysis of native starch is a bridge between all of these methods. In this literature review, we examine the use of amylolysis assays in recent publications investigating the complex starch structure-amylolysis relation. This review is divided in two parts: (1) a brief review of the factors influencing the hydrolysis of starch and (2) a systematic review of the experimental designs and methods used in publications for the period 2016–2020. The latter reports on starch materials, factors investigated, characterization of the starch hydrolysis kinetics and data analysis techniques. This review shows that the dominant research strategy favors the comparison between a few starch samples most frequently described through crystallinity, granule type, amylose and chain length distribution with marked characteristics. This strategy aims at circumventing the multifactorial aspect of the starch digestion mechanism by focusing on specific features. An alternative strategy relies on computational approaches such as multivariate statistical analysis and machine learning techniques to decipher the role of each factor on amylolysis. While promising to address complexity, the limited use of a computational approach can be explained by the small size of the experimental datasets in most publications. This review shows that key steps towards the production of larger datasets are already available, in particular the generalization of rapid hydrolysis assays and the development of quantification approaches for most analytical results. Full article
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12 pages, 1780 KiB  
Article
High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers
by Joana Martínez-Martí, Amparo Quiles, Gemma Moraga, Empar Llorca and Isabel Hernando
Foods 2022, 11(7), 994; https://doi.org/10.3390/foods11070994 - 29 Mar 2022
Cited by 5 | Viewed by 2000
Abstract
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at [...] Read more.
The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at different concentrations to valorize citrus by-products. The synergic effect of pea protein isolate (PPI) with CP to stabilize the HIPEs was also studied. HIPEs structure was analyzed using rheological and microscopy studies as well as color and physical stability of the emulsions. According to rheological data, all samples exhibited a solid-like behavior, as elastic modulus (G’) was higher than viscous modulus (G’’) within the viscoelastic linear region; as % CP and % PPI increased, greater values of G’ and apparent viscosity (η) were achieved. Microscopic images showed that oil droplets had a polyhedral shape and were enclosed by a thin layer of CP and PPI. Increasing concentrations of CP and PPI enhanced oil droplets packaging. Emulsions’ physical stability was better when adding PPI. The results showed that stable HIPEs with 1.25% of CP and PPI over 0.5% can be obtained. These HIPEs could be used to formulate emulsions for food applications, such as mayonnaises, fillings, or creams. Full article
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