Recent Advances on the Use of Different Gels Type in the Food Industry

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

Deadline for manuscript submissions: 1 October 2024 | Viewed by 976

Special Issue Editors

Special Issue Information

Dear Colleagues,

Gels, in the basic form of hydrogels, oleogels, emulsion gels, and/or bigels, have been widely utilized in food formulations for improving quality attributes. The formation of gels involves processes such as heating, cooling, or ion-induced cross-linking. These methods alter the molecular structure of the gel-forming ingredients, inducing the formation of a network that traps liquid within it, resulting in a desired gel consistency. The texture of the gel can be modified by adjusting factors such as the concentration of the gel-forming ingredients, pH level, and temperature. Their versatility and ability to improve food quality from technological and nutritional points of view make them an essential component of many foods enjoyed by consumers worldwide, and they can therefore play a crucial role in the food industry.

This Special Issue, “Recent Advances on the Use of Different Gels Type in the Food Industry”, comprehensively discusses the various applications of and advancements in the production and use of different types of gels in food products in order to improve their quality, such as their composition; functional, nutritional, and sensory characteristics; microstructure; and rheological and textural properties. We expect that key actors in the field will contribute to this discussion according to their particular areas of expertise, covering different types of gels such as hydrogels, oleogels, emulgels, and nanogels.

Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Adriana Dabija
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

  • gel formation
  • oleogels
  • gelling process
  • gelation
  • gels characteristics
  • food products
  • microstructure analysis
  • textural properties
  • rheological properties
  • nutritional value
  • new products development-derived products
  • health benefits
  • processing
  • consumer acceptance

Published Papers (1 paper)

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Research

11 pages, 2178 KiB  
Article
Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process
Gels 2024, 10(1), 22; https://doi.org/10.3390/gels10010022 - 26 Dec 2023
Viewed by 805
Abstract
Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of [...] Read more.
Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was developed by incorporating nonfat dry milk (NFDM) to elevate the protein content of the beverage. Different NFDM amounts (10 to 40% w/v) were added to determine the best concentration and fermentation time based on the refractive index and pH values at room temperature (0–48 h). The best sample was further characterized by rheological analyses and Fourier transform infrared (FTIR) spectroscopy. The sample with 10% NFDM was the best, as fermentation was successfully performed, and further addition of NFDM increased the initial pH. The refractive index and pH decreased from 21.9 ± 0.1 to 11.8 ± 0.1 and 5.77± 0.50 to 4.09 ± 0.35 during fermentation, respectively. The samples exhibited shear-thinning, solid-like behavior, and a gel-like structure. FTIR analysis by independent modeling of class analogy (SIMCA) demonstrated that unfermented slurry and the fermented product could be effectively differentiated. With the addition of 10% NFDM, the increase in the protein content of the boza medium became significant. Full article
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