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15 pages, 4157 KiB

Open AccessArticle

Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction

by Yukang Song, Danping Huang, Wanchun Guo, Yiqing Gao, Feng Xue, Xiaohui Xiong and Chen Li

Polymers 2023, 15(3), 631; https://doi.org/10.3390/polym15030631 - 26 Jan 2023

Cited by 4 | Viewed by 1110

Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction. The study revealed that the degree of graft increased [...] Read more.

Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction. The study revealed that the degree of graft increased with the prolonged reaction time. The Glu-KGM conjugates were possessed of increased β-sheet but decreased α-helix and β-turn, as well as unfolding and loose tertiary structures as the reaction proceeded. Among three different proportions, the Glu-KGM 1:1 conjugate was proved to have the most excellent foaming and emulsifying properties, and could form more rigid and firm gelation structures, which could be related to the decreased particle size and increased zeta potential of the conjugate. Overall, the physicochemical and structural properties of gluten were significantly related to the KGM ratios as well as the reaction period. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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14 pages, 3045 KiB

Open AccessArticle

Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment

by Alaitz Etxabide, Maite Arregi, Sara Cabezudo, Pedro Guerrero and Koro de la Caba

Polymers 2023, 15(2), 387; https://doi.org/10.3390/polym15020387 - 11 Jan 2023

Cited by 8 | Viewed by 2423

Abstract

The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this [...] Read more.

The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this study. Films containing different amounts (0, 5, 10, and 15 wt%) of ascorbic acid were manufactured via compression-moulding and their physicochemical, thermal, barrier, optical, and mechanical properties were analysed and related to the film structure. Additionally, the environmental assessment of the films was carried out to analyse the impact of film manufacture. Regarding physicochemical properties, both FTIR and water uptake analyses showed the presence of non-covalent interactions, such as hydrogen bonding, between whey protein and ascorbic acid as band shifts at the 1500–1700 cm⁻¹ region as well as a water absorption decrease from 380% down to 240% were observed. The addition of ascorbic acid notably improved the UV-Vis light absorbance capacity of whey protein films up to 500 nm, a relevant enhancement for protecting foods susceptible to UV-Vis light-induced lipid oxidation. In relation to the environmental assessment, it was concluded that scaling up film manufacture could lead to a reduction in the environmental impacts, mainly electricity consumption. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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18 pages, 3102 KiB

Open AccessArticle

Microencapsulation of Piscirickettsia salmonis Antigens for Fish Oral Immunization: Optimization and Stability Studies

by Daniela Sotomayor-Gerding, José Miguel Troncoso, Katherine Díaz-Riquelme, Karin Mariana Torres-Obreque, Juan Cumilaf, Alejandro J. Yañez and Mónica Rubilar

Polymers 2022, 14(23), 5115; https://doi.org/10.3390/polym14235115 - 24 Nov 2022

Viewed by 1621

Abstract

The development of fish oral vaccines is of great interest to the aquaculture industry due to the possibility of rapid vaccination of a large number of animals at reduced cost. In a previous study, we evaluated the effect of alginate-encapsulated Piscirickettsia salmonis antigens [...] Read more.

The development of fish oral vaccines is of great interest to the aquaculture industry due to the possibility of rapid vaccination of a large number of animals at reduced cost. In a previous study, we evaluated the effect of alginate-encapsulated Piscirickettsia salmonis antigens (AEPSA) incorporated in feed, effectively enhancing the immune response in Atlantic salmon (Salmo salar). In this study, we seek to characterize AEPSA produced by ionic gelation using an aerodynamically assisted jetting (AAJ) system, to optimize microencapsulation efficiency (EE%), to assess microparticle stability against environmental (pH, salinity and temperature) and gastrointestinal conditions, and to evaluate microparticle incorporation in fish feed pellets through micro-CT-scanning. The AAJ system was effective in obtaining small microparticles (d < 20 μm) with a high EE% (97.92%). Environmental conditions (pH, salinity and temperature) generated instability in the microparticles, triggering protein release. 62.42% of the protein content was delivered at the intestinal level after in vitro digestion. Finally, micro-CT-scanning images confirmed microparticle incorporation in fish feed pellets. In conclusion, the AAJ system is effective at encapsulating P. salmonis antigens in alginate with a high EE% and a size small enough to be incorporated in fish feed and produce an oral vaccine. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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16 pages, 3256 KiB

Open AccessArticle

Variations in Microstructural and Physicochemical Properties of Soy Wax/Soybean Oil-Derived Oleogels Using Soy Lecithin

by Biswajit Sena, Somali Dhal, Deblu Sahu, Preetam Sarkar, Biswaranjan Mohanty, Maciej Jarzębski, Marek Wieruszewski, Haladhar Behera and Kunal Pal

Polymers 2022, 14(19), 3928; https://doi.org/10.3390/polym14193928 - 20 Sep 2022

Cited by 13 | Viewed by 2861

Abstract

Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects [...] Read more.

Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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11 pages, 593 KiB

Open AccessArticle

Effects of Yam (Dioscorea rotundata) Mucilage on the Physical, Rheological and Stability Characteristics of Ice Cream

by Ermides Lozano, Karen Padilla, Jairo Salcedo, Alvaro Arrieta and Ricardo Andrade-Pizarro

Polymers 2022, 14(15), 3142; https://doi.org/10.3390/polym14153142 - 02 Aug 2022

Cited by 4 | Viewed by 1437

Abstract

In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: [...] Read more.

In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined. A completely randomized bifactorial design was used (yam mucilage: Carboxymethylcellulose ratio with the following levels: 100:0, 80:20, 50:50, and 20:80, and stabilizers concentration with levels of 0.4 and 0.8%). Results showed an increase in the protein content present in ice cream mixture as the amount of mucilage increases. Rheologically, it was found that ice cream has the characteristic behavior of a pseudoplastic fluid, presenting a viscoelastic structure where elastic behavior predominates. In addition, ratios with a higher content of mucilage incorporated a greater volume of air and presented the longest melting times, delaying drops falling time; in the same way mucilage gives ice cream a freezing temperature between −6.1 to −2.8 °C, indicating that the application of mucilage in food industry is possible due to its nutritional value, and it gives ice cream stability properties. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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16 pages, 7805 KiB

Open AccessArticle

Attempt to Extend the Shelf-Life of Fish Products by Means of Innovative Double-Layer Active Biodegradable Films

by Joanna Tkaczewska, Ewelina Jamróz, Paulina Guzik and Michał Kopeć

Polymers 2022, 14(9), 1717; https://doi.org/10.3390/polym14091717 - 22 Apr 2022

Cited by 8 | Viewed by 1672

Abstract

In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a [...] Read more.

In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran (FUR) (1st layer) and carboxymethyl cellulose (CMC) with a gelatin hydrolysate (HGEL) (2nd layer). The aim of the study was to assess their impact on the durability of perishable salmon fillets during storage, and to evaluate their degree of biodegradation. The fillets were analyzed for changes in microbiological quality (total microbial count, yeast and molds, and psychrotrophic bacteria), biogenic amine content (HPLC), and lipid oxidation (peroxidase and acid values, TBARS). The degree of biodegradation includes analysis of film and compost chemical composition solubility, respiratory activity, and ecotoxicity testing. The obtained results allow to suggest that active films are not only bacteriostatic, but even bactericidal when they used to coat fish fillets. Concerning the group of samples covered with the double-layer films, a 19.42% lower total bacteria count was noted compared to the control samples. Furthermore, it can be observed that the applied double-layer films have a potentially strong inhibitory effect on the accumulation of biogenic amines in fish, which is correlated with its antimicrobial effect (the total biogenic amine content for control samples totaled 263.51 mg/kg, while for the double-layer samples, their value equaled: 164.90 mg/kg). The achieved results indicate a high biodegradation potential, however, a too low pH of the film results in limiting seed germination and growth. Despite that, of these, double-layer films are a technology that has applicative potential. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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Review

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21 pages, 3891 KiB

Open AccessReview

Emerging Applications of Versatile Polyaniline-Based Polymers in the Food Industry

by Min-Rui Chia, Sook-Wai Phang and Ishak Ahmad

Polymers 2022, 14(23), 5168; https://doi.org/10.3390/polym14235168 - 28 Nov 2022

Cited by 3 | Viewed by 3067

Abstract

Intrinsically conducting polymers (ICPs) have been widely studied in various applications, such as sensors, tissue engineering, drug delivery, and semiconductors. Specifically, polyaniline (PANI) stands out in food industry applications due to its advantageous reversible redox properties, electrical conductivity, and simple modification. The rising [...] Read more.

Intrinsically conducting polymers (ICPs) have been widely studied in various applications, such as sensors, tissue engineering, drug delivery, and semiconductors. Specifically, polyaniline (PANI) stands out in food industry applications due to its advantageous reversible redox properties, electrical conductivity, and simple modification. The rising concerns about food safety and security have encouraged the development of PANI as an antioxidant, antimicrobial agent, food freshness indicator, and electronic nose. At the same time, it plays an important role in food safety control to ensure the quality of food. This study reviews the emerging applications of PANI in the food industry. It has been found that the versatile applications of PANI allow the advancement of modern active and intelligent food packaging and better food quality monitoring systems. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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41 pages, 5141 KiB

Open AccessReview

From Classical to Advanced Use of Polymers in Food and Beverage Applications

by Saúl Vallejos, Miriam Trigo-López, Ana Arnaiz, Álvaro Miguel, Asunción Muñoz, Aránzazu Mendía and José Miguel García

Polymers 2022, 14(22), 4954; https://doi.org/10.3390/polym14224954 - 16 Nov 2022

Cited by 9 | Viewed by 3801

Abstract

Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and reducing waste. However, current trends in polymers for food, water, and beverage applications are moving forward into [...] Read more.

Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and reducing waste. However, current trends in polymers for food, water, and beverage applications are moving forward into the design and preparation of advanced polymers, which can act as active packaging, bearing active ingredients in their formulation, or controlling the head-space composition to extend the shelf-life of the goods inside. In addition, polymers can serve as sensory polymers to detect and indicate the presence of target species, including contaminants of food quality indicators, or even to remove or separate target species for later quantification. Polymers are nowadays essential materials for both food safety and the extension of food shelf-life, which are key goals of the food industry, and the irruption of smart materials is opening new opportunities for going even further in these goals. This review describes the state of the art following the last 10 years of research within the field of food and beverage polymer’s applications, covering present applications, perspectives, and concerns related to waste generation and the circular economy. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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19 pages, 2513 KiB

Open AccessReview

Application of Nanomicelles in Enhancing Bioavailability and Biological Efficacy of Bioactive Nutrients

by Lei Li, Yun Zeng, Minyi Chen and Gang Liu

Polymers 2022, 14(16), 3278; https://doi.org/10.3390/polym14163278 - 11 Aug 2022

Cited by 8 | Viewed by 2930

Abstract

Nutraceuticals provide many biological benefits besides their basic nutritional value. However, their biological efficacies are often limited by poor absorption and low bioavailability. Nanomaterials have received much attention as potential delivery systems of nutrients and phytonutrients for multiple applications. Nanomicelles are nanosized colloidal [...] Read more.

Nutraceuticals provide many biological benefits besides their basic nutritional value. However, their biological efficacies are often limited by poor absorption and low bioavailability. Nanomaterials have received much attention as potential delivery systems of nutrients and phytonutrients for multiple applications. Nanomicelles are nanosized colloidal structures with a hydrophobic core and hydrophilic shell. Due to their unique characteristics, they have shown great perspectives in food and nutraceutical science. In this review, we discussed the unique properties of nanomicelles. We also emphasized the latest advances on the design of different nanomicelles for efficient delivery and improved bioavailability of various nutrients. The role of nanomicelles in the efficacy improvement of bioactive components from nutraceutical and health foods has been included. Importantly, the safety concerns on nano-processed food products were highlighted. Full article

(This article belongs to the Special Issue Advanced Polymer in Food Industry)

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