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Gels
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Food Gels and Edible Gels
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Food Gels and Edible Gels

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Processing and Engineering".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 8453

Special Issue Editors

Prof. Dr. Xuefeng Zeng

E-Mail Website
Guest Editor
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Interests: aquatic product processing; traditional fermented food; biological waste utilization; edible gels
Dr. Hao Hu

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China
Interests: plant protein processing; ultrasonic processing; edible gels

Special Issue Information

Dear Colleagues,

There are biological macromolecular substances such as proteins, sugars, and esters in food, which can form food gels, edible gels as well as colloidal. food gels, edible gels and colloidal play important roles in the food industry as they influence food texture and food taste. Some edible gels also play a role in medical, human health, food packaging, and other fields.

For example, the colloid properties of surimi products are the most important factors affecting their quality. The gelation of surimi is produced by heat treatment, fermentation, high pressure, and other conditions, which are called Suwari. The gelation of surimi is degraded and the gelation is destroyed, which is called Modori. There is evidence that Modori is an endogenous protease in fish meat, and Modori is the main cause of affecting the quality of surimi products. There have been some exciting results in surimi quality management by controlling endogenous proteases, but more research is needed. Moreover, tofu is a soy protein gel, and the gelation properties of tofu gels significantly influence tofu's texture and taste. Additionally, oleogels have been used as healthy fat replacers in particular food systems.

We invite you to submit your latest research findings or a review article to this Special Issue, which will collate the current research concerning food gels, edible gels and food colloids. The specific topics can include but are not limited to surimi, aquatic gels, meat gels, plant gels, dairy gels, oleogels, hydrogels, novel food gels, and others.

Prof. Dr. Xuefeng Zeng
Dr. Hao Hu
Guest 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 special issue 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. Gels is an international peer-reviewed open access monthly 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 2600 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

  • surimi
  • aquatic gels
  • meat gels
  • plant gels
  • dairy gels
  • novel food gels
  • edible gels
  • oleogels
  • hydrogels, etc

Published Papers (5 papers)

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Research

14 pages, 3850 KiB  
Article
Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types
by Felix Ellwanger, Melanie Fuhrmann, Heike P. Karbstein and Gabriela Itziar Saavedra Isusi
Gels 2024, 10(3), 173; https://doi.org/10.3390/gels10030173 - 29 Feb 2024
Viewed by 1740
Abstract
High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and the resulting protein gel is [...] Read more.
High-moisture extrusion of plant proteins to create meat-like structures is a process that has met with increasing attention in the recent past. In the process, the proteins are thermomechanically stressed in the screw section of the extruder, and the resulting protein gel is structured in the attached cooling die. Various protein sources, notably soy protein isolate (SPI) and wheat gluten, are used to form gels with different networks: SPI creates a physical, non-covalent network, while gluten forms a chemical, covalent one. The food industry frequently adds weak acids to modify taste and shelf life. However, it is known that a change in pH affects the gelation behavior of proteins because the repulsive forces within and between the proteins change. The research reported here was carried out to investigate for the two proteins mentioned the influence of pH modification by the addition of citric acid and acetic acid on gel formation and the meat-like structures produced. For this purpose, materials and parameters were screened using a closed cavity rheometer, followed by extrusion trials at pH 7.36–4.14 for SPI and pH 5.83–3.37 for gluten. The resulting extrudates were analyzed optically and mechanically, and protein solubility was tested in a reducing buffer. For both protein systems, the addition of acid results in less pronounced meat-like structures. At decreasing pH, the complex viscosity of SPI increases (from 11,970 Pa·s to 40,480 Pa·s at 100 °C), the generated gel becomes stronger (strain decreased from 0.62 to 0.48 at 4.5 × 105 Pa), and the cross-linking density grows. For gluten, a decreasing pH results in altered reaction kinetics, a more deformable resulting gel (strain increased from 0.7 to 0.95 at 4.5 × 105 Pa), and a decreased cross-linking density. Solubility tests show that no additional covalent bonds are formed with SPI. With gluten, however, the polymerization reaction is inhibited, and fewer disulfide bonds are formed. Full article
(This article belongs to the Special Issue Food Gels and Edible Gels)
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14 pages, 15859 KiB  
Article
Edible Gels with Cranberry Extract: Evaluation of Anthocyanin Release Kinetics
by Rima Šedbarė, Valdimaras Janulis and Kristina Ramanauskiene
Gels 2023, 9(10), 796; https://doi.org/10.3390/gels9100796 - 3 Oct 2023
Cited by 1 | Viewed by 1027
Abstract
The bioactive compounds found in cranberry fruit are natural antioxidants, and their consumption reduces the risk of diabetes, cardiovascular disease, cancers, and urinary tract infections. Oral gels with cranberry fruit extract are a promising product that can ensure accurate dosage and release of [...] Read more.
The bioactive compounds found in cranberry fruit are natural antioxidants, and their consumption reduces the risk of diabetes, cardiovascular disease, cancers, and urinary tract infections. Oral gels with cranberry fruit extract are a promising product that can ensure accurate dosage and release of the active compounds and are suitable for people with dysphagia. The aim of this study was to determine the effect of polymeric materials on the dissolution kinetics of cranberry fruit anthocyanins from gel formulations. Gel formulations were prepared using freeze-dried cranberry fruit extract with different gelling excipients: chitosan (G1–G3), sodium carboxymethylcellulose (G4–G6), and sodium carboxymethylcellulose combined with carbomers (G7–G9). The dissolution test showed that the release of anthocyanins from gel formulations G1–G6 and G9 was most intense within the first 10 min, with little change in the anthocyanin content of the acceptor medium afterwards. For the formulations based on carboxymethyl cellulose and carbomers G7 and G8, the amount of anthocyanins released into the acceptor medium gradually increased, which prolonged the release time of the active compounds. The test for the release of anthocyanins from the semi-solid systems through a hydrophilic membrane revealed that within the first hour, the total amount of anthocyanins released from the modeled gel formulations (G1–G9) was within the range of 6.02%–13.50%. The 1% chitosan (G1) gel formulation released the fastest and highest amount of anthocyanins (70% within 6 h). The other formulations showed a slower release of anthocyanins, and after 6 h, the amount of anthocyanins released from formulations G2–G9 was <57%. Full article
(This article belongs to the Special Issue Food Gels and Edible Gels)
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20 pages, 4541 KiB  
Article
Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I
by Federica Grasso, Diego Méndez-Paz, Rebeca Vázquez Sobrado, Valentina Orlandi, Federica Turrini, Giulia De Negri Atanasio, Elena Grasselli, Micaela Tiso and Raffaella Boggia
Gels 2023, 9(9), 760; https://doi.org/10.3390/gels9090760 - 18 Sep 2023
Cited by 1 | Viewed by 1484
Abstract
This study presents for the first time a scalable process for the extraction of valuable proteins starting from samples of unsorted mixed tuna scraps which were previously dehydrated by an industrial patented process. The aims of this work were both to avoid the [...] Read more.
This study presents for the first time a scalable process for the extraction of valuable proteins starting from samples of unsorted mixed tuna scraps which were previously dehydrated by an industrial patented process. The aims of this work were both to avoid the onerous sorting step of tuna leftovers, which generally consists of isolating skin and bones for collagen/gelatin extraction, and to improve the logistic of managing highly perishable biomass thanks to the reduction in its volume and to its microbiological stabilization. In view of a zero-waste economy, all the protein fractions (namely, non-collagenous proteins NCs and ALKs, gelatin, and hydrolyzed gelatin peptides, HGPs) isolated in the proposed single cascade flowchart were stabilized and preliminarily characterized. The extraction flowchart proposed allows one to obtain the following most promising compounds: 1.7 g of gelatin, 3.2 g of HGPs, and 14.6 g of NCs per 100 g of dehydrated starting material. A focus on oven-dried gelatin was reported in terms of proximate analysis, amino acid composition, color parameters, FT-IR spectrum, pH, and viscoelastic properties (5 mPa·s of viscosity and 14.3 °C of gelling temperature). All the obtained extracts are intended to be exploited in food supplements, feed, fertilizers/plant bio-stimulants, packaging, and the cosmetic industry. Full article
(This article belongs to the Special Issue Food Gels and Edible Gels)
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15 pages, 2188 KiB  
Article
Evaluation of Acemannan in Different Commercial Beverages Containing Aloe Vera (Aloe barbadensis Miller) Gel
by Francesca Comas-Serra, Paula Estrada, Rafael Minjares-Fuentes and Antoni Femenia
Gels 2023, 9(7), 552; https://doi.org/10.3390/gels9070552 - 6 Jul 2023
Cited by 1 | Viewed by 1903
Abstract
Aloe vera (Aloe barbadensis Miller) gel is a frequently used ingredient in many food pro-ducts, particularly beverages, due to its reported health benefits. Studies have identified acemannan, a polysaccharide rich in mannose units which are partially or fully acetylated, as the primary [...] Read more.
Aloe vera (Aloe barbadensis Miller) gel is a frequently used ingredient in many food pro-ducts, particularly beverages, due to its reported health benefits. Studies have identified acemannan, a polysaccharide rich in mannose units which are partially or fully acetylated, as the primary bioactive compound in Aloe vera gel. The acemannan content and its degree of acetylation (DA) were measured in 15 different commercial beverages containing Aloe vera at varying concentrations (from 30% to 99.8%) as listed on the label. Other biopolymers such as pectins, hemicelluloses, and cellulose were also evaluated. Flavoured beverages (seven samples labelled as containing from 30% to 77% Aloe vera) presented low levels of acemannan (<30 mg/100 g of fresh sample) and were fully deacetylated in most cases. These samples had high levels of other polymers such as pectins, hemicelluloses, and cellulose, likely due to the addition of fruit juices for flavour. Unflavoured beverages (eight samples, with Aloe vera concentrations above 99% according to their labels) had variable levels of acemannan, with only three containing more than 160 mg/100 g of fresh sample. In fact, four samples had less than 35 mg acemannan/100 g of fresh sample. DA levels in all but one sample were lower than 35%, possibly due to processing techniques such as pasteurization causing degradation and deacetylation of the acemannan polymer. Legislation regarding Aloe vera products is limited, and manufacturers are not required to disclose the presence or quality of bioactive compounds in their products, leaving consumers uncertain about the true properties of the products they purchase. Full article
(This article belongs to the Special Issue Food Gels and Edible Gels)
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15 pages, 2154 KiB  
Article
The Effect of Different Ratios of Starch and Freeze–Thaw Treatment on the Properties of Konjac Glucomannan Gels
by Yangyang Wang, Jie Liu and Yawei Liu
Gels 2023, 9(2), 72; https://doi.org/10.3390/gels9020072 - 17 Jan 2023
Viewed by 1642
Abstract
The composite gels of konjac glucomannan (KGM) and corn starch (CS) were prepared and treated by the freeze–thaw method. For KGM–CS gels, as the starch ratio rose from 0 to 100%, storage modulus (G′) decreased by 97.7% (from 3875.69 Pa to 87.72 Pa), [...] Read more.
The composite gels of konjac glucomannan (KGM) and corn starch (CS) were prepared and treated by the freeze–thaw method. For KGM–CS gels, as the starch ratio rose from 0 to 100%, storage modulus (G′) decreased by 97.7% (from 3875.69 Pa to 87.72 Pa), degradation temperature decreased from 313.32 °C to 293.95 °C, and crystallinity decreased by 16.7%. For F–KGM–CS gels, G′ decreased by 99.0% (from 20,568.10 Pa to 204.09 Pa), degradation temperature increased from 289.68 °C to 298.07 °C, and crystallinity decreased by 17.1% with more starch content. The peak in infrared spectroscopy shifted to a higher wavenumber with more starch and to a lower wavenumber by freezing the corresponding composite gels. The detected retrogradation of the composite gels appeared for KGM–CS with 80% starch and F–KGM–CS with 40% starch. The endothermic enthalpy of free water rose by 10.6% and 10.1% with the increase in starch for KGM–CS and F–KGM–CS, respectively. The results of moisture distribution found that bound water migrated to free water and the water-binding capacity reduced with more starch. The results demonstrated that the molecular interaction in composite gels was weakened by starch and strengthened by freezing. Full article
(This article belongs to the Special Issue Food Gels and Edible Gels)
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