Design principles of food gels

Cao, Yiping; Mezzenga, Raffaele

doi:10.1038/s43016-019-0009-x

Cited by 363 publications

(196 citation statements)

References 153 publications

(275 reference statements)

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“…[ 63 ] In contrast to traditional amyloidosis, [ 64 ] the amyloid‐like aggregation of BSA was induced by breaking down intramolecular SS bonds via TCEP at mild aqueous conditions and no glycation was conducted in this process. Recently, functional amyloid materials with neglectable toxicity have been used as food gels, [ 65 ] biocompatible layer to induce biomineralization, [ 66,67 ] as well as the coating on living cells and creatures. [ 68,69 ]…”

Section: Figurementioning

confidence: 99%

Amyloid‐Like Protein Aggregates: A New Class of Bioinspired Materials Merging an Interfacial Anchor with Antifouling

et al. 2020

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Surfaces that resist nonspecific protein adsorption in a complex biological milieu are required for a variety of applications. However, few strategies can achieve a robust antifouling coating on a surface in an easy and reliable way, regardless of material type, morphology, and shape. Herein, the preparation of an antifouling coating by one‐step aqueous supramolecular assembly of bovine serum albumin (BSA) is reported. Based on fast amyloid‐like protein aggregation through the rapid reduction of the intramolecular disulfide bonds of BSA by tris(2‐carboxyethyl)phosphine, a dense proteinaceous nanofilm with controllable thickness (≈130 nm) can be covered on virtually arbitrary material surfaces in tens of minutes by a simple dipping or spraying. The nanofilm shows strong stability and adhesion with the underlying substrate, exhibiting excellent resistance to the nonspecific adsorption of a broad‐spectrum of contaminants including proteins, serum, cell lysate, cells, and microbes, etc. In vitro and in vivo experiments show that the nanofilm can prevent the adhesion of microorganisms and the formation of biofilm. Compared with native BSA, the proteinaceous nanofilm coating exposes a variety of functional groups on the surface, which have more‐stable adhesion with the surface and can maintain the antifouling in harsh conditions including under ultrasound, surfactants, organic solvents, and enzymatic digestion.

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Section: Figurementioning

confidence: 99%

Amyloid‐Like Protein Aggregates: A New Class of Bioinspired Materials Merging an Interfacial Anchor with Antifouling

et al. 2020

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“…In this perspective, we will focus our attention on chitin and chitosan, two closely-related polysaccharides, that are finding a number of applications in several fields of materials science and bio-engineering ( Figure 2). In particular, we will focus on their use in the production of food waste-based hydrogels, which is one of the hottest topics in the field of food recycling for technology applications [13]. Chitin can be extracted from the exoskeleton of insects, crustaceans (more generally, arthropods) [14], from mollusks, and it is also present in the fungi cell wall [15,16] (Figure 2).…”

Section: Introductionmentioning

confidence: 99%

Green Routes for the Development of Chitin/Chitosan Sustainable Hydrogels

Maddaloni

Vassalini

Alessandri

2020

Sustainable Chemistry

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The eco-sustainable use of materials derived from agricultural and food processing waste will represent one of the most stimulating challenges shortly. Chitin and chitosan are two remarkable examples of how molecules with high added value can be extracted from food waste, such as crustaceans’ shells, fungi, mollusks, etc. This Perspective summarizes the current state of knowledge about chitin extraction, chitosan production, and hydrogel formation, highlighting the environmental critical steps in the common route (use of strong acids and basis, toxic solvents, and not eco-friendly crosslinkers). At the same time, promising green alternatives are described and analyzed. Examples are the employment of NADESs or DESs (such as choline chloride: urea or choline chloride: organic acids mixtures) for chitin extraction and dissolution, use of citric acid both in chitin extraction and hydrogel formation or utilization of natural extracts, like genipin, as green cross-linkers under mild conditions (heating at 37 °C for 12 h). In particular, this perspective aims to provide a stimulating basis for the development of processes based on the recycling and reusing of chemicals, during the different preparation steps, in line with “system chemistry” and “circular economy” principles.

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“…Whey proteins have the ability to form gels, allowing the design of foods with attractive sensory properties, bioavailability [ 16 ], and the formation of complex shapes by 3D printing [ 17 ]. To our knowledge, this is the first study to focus on formulating whey protein gels for extrusion-based 3D printing.…”

Section: Introductionmentioning

confidence: 99%

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Sager

Munk

Hansen

et al. 2020

Foods

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This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young’s modulus, rheological measurements including yield stress, and creep–recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.

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Design principles of food gels

Cited by 363 publications

References 153 publications

Amyloid‐Like Protein Aggregates: A New Class of Bioinspired Materials Merging an Interfacial Anchor with Antifouling

Amyloid‐Like Protein Aggregates: A New Class of Bioinspired Materials Merging an Interfacial Anchor with Antifouling

Green Routes for the Development of Chitin/Chitosan Sustainable Hydrogels

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

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