A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges

Liu, Bin; Yang, Haixia; Zhu, Chenhui; Xiao, Jianbo; Cao, Hui; Simal-Gándara, Jesús; Li, Yujin; Fan, Daidi; Deng, Jianjun

doi:10.1080/10408398.2022.2108369

Cited by 17 publications

(4 citation statements)

References 244 publications

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“…Meanwhile, its hydrophobicity was also significantly reduced, which suggested that the reduced polarity may be due to hydrophobic interaction between starch and protein. 36,37 This is explained in the secondary structure analysis.…”

Section: Effect Of Starch On the Intrinsicmentioning

confidence: 99%

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Li,

Zhang

et al. 2023

J. Agric. Food Chem.

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There is increasing interest in developing quinoa products due to their unique nutritional value. Starch and protein are the primary components in quinoa, and the interaction between them affects the quality of quinoa products. This study extracted the starch and protein from quinoa and simulated the thermal processing of quinoa to investigate the effects of starch on the solubility and structure of quinoa protein isolates during heat treatment. The structure of quinoa protein isolates was characterized by fluorescence spectroscopy, Fourier transform infrared spectroscopy, laser particle size analysis, and scanning electron microscopy. The results showed that starch decreased protein solubility, and the maximum solubility was obtained after heating for 5 min. After starch addition during heat treatment, the surface charge distribution of protein changed, the degree of protein aggregation increased, the particle size of proteins increased, the thermal stability increased, and the β-sheet ratio of the proteins increased, suggesting that the protein structure is more ordered, which is the structural foundation of protein solubility decreasing. The research about the interaction between starch and protein and the effects on the solubility of protein could provide a reference for quinoa products processing.

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Section: Effect Of Starch On the Intrinsicmentioning

confidence: 99%

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Li,

Zhang

et al. 2023

J. Agric. Food Chem.

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“…Acryldextran, acquired by the reaction between dextran and glycidylacrylate, was polymerized in the presence of N,N,N′N′-tetramethylene-diamine and ammonium peroxydisulfate as initiator system [ 80 , 81 , 82 ]. The obtained polymer was used for the immobilisation of enzymes and drugs.…”

Section: Dextran-based Gelsmentioning

confidence: 99%

“…The obtained polymer was used for the immobilisation of enzymes and drugs. Enzymes, incorporated in polymeric microspheres by an emulsion polymerization method, showed a complete retaining of their activity [ 81 , 82 ]. A quantitative functionalization of dextran was carried out using glycidylmethacrylate by using 4-(N,N-dimethylamino)pyridine as the catalyst.…”

Section: Dextran-based Gelsmentioning

confidence: 99%

Insights on Some Polysaccharide Gel Type Materials and Their Structural Peculiarities

Duceac¹,

Stanciu²,

Nechifor³

et al. 2022

Gels

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Global resources have to be used in responsible ways to ensure the world’s future need for advanced materials. Ecologically friendly functional materials based on biopolymers can be successfully obtained from renewable resources, and the most prominent example is cellulose, the well-known most abundant polysaccharide which is usually isolated from highly available biomass (wood and wooden waste, annual plants, cotton, etc.). Many other polysaccharides originating from various natural resources (plants, insects, algae, bacteria) proved to be valuable and versatile starting biopolymers for a wide array of materials with tunable properties, able to respond to different societal demands. Polysaccharides properties vary depending on various factors (origin, harvesting, storage and transportation, strategy of further modification), but they can be processed into materials with high added value, as in the case of gels. Modern approaches have been employed to prepare (e.g., the use of ionic liquids as “green solvents”) and characterize (NMR and FTIR spectroscopy, X ray diffraction spectrometry, DSC, electronic and atomic force microscopy, optical rotation, circular dichroism, rheological investigations, computer modelling and optimization) polysaccharide gels. In the present paper, some of the most widely used polysaccharide gels will be briefly reviewed with emphasis on their structural peculiarities under various conditions.

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“…For better rheological properties, gelling agents are added to cosmetics to adjust the texture and viscosity. Gelling agents are hydrocolloids with a heterogeneous group of long-chain polymers, for example, polysaccharides and proteins which can form viscous mixtures or gels when dispersed in water, thus modifying the texture and viscosity of an emulsion [32][33][34][35][36]. However, gelling agents, such as polysaccharides, can change the pH or ionic concentration, leading to the unstable of the emulsion system.…”

Section: Introductionmentioning

confidence: 99%

Microemulsions constructed by a biosurfactant

Han,

Ma,

Zhang

et al. 2024

Preprint

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Due to their biodegradability and low toxicity, biosurfactants have been recently attracted much attention. Here, microemulsions (MEs) are constructed by an excellent biosurfactant, surfactin, via low energy emulsification. Rheological properties, kinetic stability, thermodynamic stability, and long-term storage capacity of microemulsions were characterized. The effect of pH and different gelling agents on the phase behavior and the formation of microemulsion-gels was also explored. Results reveal that the MEs show no significant change in droplet size under high-speed centrifugation, providing great kinetic stability, which enables the MEs to maintain their stability under bumpy and rugged transportation conditions. The MEs are thermodynamically stable and can be restored to their original state after experiencing extreme conditions such as high temperature (58℃) or freeze-thawing cycles, facilitating the use of the MEs under extreme conditions and promoting the shelf-life of production. The addition of different gelling agents did not show any significant changes to MEs and not disrupt the formation of the MEs, meaning that the MEs constructed by surfactin are stable and possess antioxidant potential and moisturizing effects.

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A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges

Cited by 17 publications

References 244 publications

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Effect of Starch on the Solubility of Quinoa Protein Isolates during Heat Treatment

Insights on Some Polysaccharide Gel Type Materials and Their Structural Peculiarities

Microemulsions constructed by a biosurfactant

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