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Gels
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Food Colloids：From Design to Application
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Food Colloids：From Design to Application

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

Deadline for manuscript submissions: 31 July 2024 | Viewed by 11561

Special Issue Editors

Dr. Dongdong Mu

E-Mail Website
Guest Editor
College of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: food colloids; food enzymology; protein production and modification
Prof. Dr. Xingjiang Li

E-Mail Website
Guest Editor
College of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: food fermentation; food colloids; food enzymology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As more and more manufactured foods are provided in the colloid state, including emulsions, foams, and gels, the study of food colloids is becoming a hot spot in the research of food science and technology. Understanding how the colloids are formed and exploring the properties they confer to foods can hugely benefit the function and diversity of our food.

This Special Issue of “Food Colloids：From Design to Application” aims to publish the latest researches related to the formation mechanism, characterization, functional properties, processes, and applications of all kinds of food colloids. Original/innovative research articles, reviews, short communications, and perspectives are all welcomed.

Please note, the manuscripts submitted to this special issue should focus on the gel, gelling or gelation fields. More details can be found at https://www.mdpi.com/journal/gels/about.

Dr. Dongdong Mu
Prof. Dr. Xingjiang Li
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

  • food colloids
  • protein cross linking
  • food emulsion
  • food gels
  • nutrient delivery
  • small packaging
  • hydrogels

Published Papers (5 papers)

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Research

17 pages, 3097 KiB  
Article
A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits
by Khodidash Baraiya, Virendra Kumar Yadav, Nisha Choudhary, Daoud Ali, Daya Raiyani, Vibhakar A. Chowdhary, Sheena Alooparampil, Rohan V. Pandya, Dipak Kumar Sahoo, Ashish Patel and Jigna G. Tank
Gels 2023, 9(11), 908; https://doi.org/10.3390/gels9110908 - 16 Nov 2023
Cited by 2 | Viewed by 1736
Abstract
In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its [...] Read more.
In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in food industries. Among the seven citrus fruits, the maximum yield of pectin was observed from Citrus sudachi, and the minimum yield of pectin was observed from Citrus maxima. The quality of each pectin sample was compared by using parameters such as equivalent weight, anhydrouronic acid (AUA) content, methoxy content, and degree of esterification. It was observed that all seven pectin samples had a high value of equivalent weight (more than 1000), suggesting that all the pectin samples had a high content of non-esterified galacturonic acid in the molecular chains, which provides viscosity and water binding properties. The methoxy content and degree of esterification of all the pectins was lower than 50%, which suggests that it cannot easily disperse in water and can form gel only in presence of divalent cations. The AUA content of all isolated pectins samples was above 65%, which suggests that the pectin was pure and can be utilized as a food ingredient in domestic foods and food industries. From the FTIR analysis of pectin, it was observed that the bond pattern of Citrus maxima, Citrus jambhiri, and Citrus hystrix was similar. The bond pattern of Citrus limon, Citrus limetta, and Citrus sinensis was similar. However, the bond pattern of Citrus sudachi was different from that of all other citrus fruits. The difference in the bond pattern was due to the hydrophobic nature of pectin purified from Citrus limon, Citrus limetta, Citrus sudachi, and Citrus sinensis and the hydrophilic nature of pectin purified from Citrus maxima, Citrus jambhiri, and Citrus hystrix. Hence, hydrophobic pectin can be utilized in the preparation of hydrogels, nanofibers, food packaging material, polysoaps, drug delivery agents, and microparticulate materials, whereas hydrophilic pectin can be utilized for the preparation of gelling and thickening agents. Full article
(This article belongs to the Special Issue Food Colloids：From Design to Application)
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15 pages, 1579 KiB  
Article
Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties
by Luis Mieles-Gómez, Somaris E. Quintana and Luis A. García-Zapateiro
Gels 2023, 9(2), 136; https://doi.org/10.3390/gels9020136 - 6 Feb 2023
Cited by 8 | Viewed by 2102
Abstract
(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction [...] Read more.
(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods. Full article
(This article belongs to the Special Issue Food Colloids：From Design to Application)
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14 pages, 1428 KiB  
Article
Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder
by Hyunwoo Lee and Byoungseung Yoo
Gels 2023, 9(2), 93; https://doi.org/10.3390/gels9020093 - 20 Jan 2023
Cited by 1 | Viewed by 2814
Abstract
Pregelatinized starches are used as thickeners in many instant food products. The unique properties of pregelatinized starches, such as their dispersibility in water and high viscosity, are generally desirable for instant food products. However, powdered starches cannot be easily dispersed in cold water [...] Read more.
Pregelatinized starches are used as thickeners in many instant food products. The unique properties of pregelatinized starches, such as their dispersibility in water and high viscosity, are generally desirable for instant food products. However, powdered starches cannot be easily dispersed in cold water due to clumping. The most reliable method to solve this problem is particle size enlargement by an agglomeration technique that causes a structural change in the starch. In this study, pregelatinized potato starch powder (PPSP) was agglomerated in a fluidized bed agglomerator, after which the physical, structural, and rheological properties of the PPSP agglomerated with different maltodextrin (MD) binder concentrations were investigated. The powder solubility and flowability (CI and HR) of all the agglomerated PPSPs were improved, and the particle size (D50) tended to increase as the MD concentration increased, except for the control (0% MD) and the 40% MD. The changes in the particle size of the agglomerated PPSPs were consistent with the SEM image analysis. The magnitudes of the gel strength and viscoelastic moduli (G′ and G″) of the agglomerated PPSPs with 10% MD were higher than those of the control due to the more stable structure formed by better intermolecular interaction in the starch and MD during the agglomeration process. Therefore, our results indicated that the fluidized bed agglomeration process and the MD addition as a binder solution greatly influence the physical, structural, and rheological properties of PPSP. Full article
(This article belongs to the Special Issue Food Colloids：From Design to Application)
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12 pages, 2954 KiB  
Article
Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase
by Chang Hoon Lee and Koo Bok Chin
Gels 2022, 8(12), 822; https://doi.org/10.3390/gels8120822 - 12 Dec 2022
Cited by 2 | Viewed by 1811
Abstract
The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH). MP mixtures were prepared with various levels of gelatin (0.5, 1.0, [...] Read more.
The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH). MP mixtures were prepared with various levels of gelatin (0.5, 1.0, and 1.5%. w/w) and TGase. In this study, cooking loss (CL), gel strength, shear stress, and the microstructure of MP with various levels of gelatin were evaluated. After RHs were manufactured with varying levels of gelatin and TGase, the physicochemical and textural properties were measured. The CL of the MP with 1% (w/w) of gelatin was decreased. Regardless of the presence of TGase, increased amounts of gelatin in the MP gels resulted in high shear stress. Shear values were higher in the RH with gelatin treatment than in the other treatments. In addition, the RHs with gelatin alone or combined with TGase had high water-holding capacity. The RH with the combination of gelatin and TGase had higher sensory attributes than the control. Gelatin improved the physical properties of the RHs and is recommended for application in various meat products. Full article
(This article belongs to the Special Issue Food Colloids：From Design to Application)
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12 pages, 1081 KiB  
Article
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies
by Jelena Tomić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita and Miroslav Hadnađev
Gels 2022, 8(12), 774; https://doi.org/10.3390/gels8120774 - 28 Nov 2022
Cited by 2 | Viewed by 2295
Abstract
Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed [...] Read more.
Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as “a source of iron and potassium”, while those with chia seed hydrogel and cocoa powder could bear the additional claim “high in zinc and magnesium”. Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies’ hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies. Full article
(This article belongs to the Special Issue Food Colloids：From Design to Application)
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