Synergistic modification of phycocyanin composite gel by xanthan gum and flaxseed gum and the fate during in vitro digestion

Bai, Ying; Liu, Yu; Yao, Tian; Huang, Xu; Wang, Yuze; Qi, Hang

doi:10.1016/j.foodhyd.2024.110183

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110183

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Synergistic modification of phycocyanin composite gel by xanthan gum and flaxseed gum and the fate during in vitro digestion

Ying Bai,

Yu Liu,

Tian Yao

et al.

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2024

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Improvement of Undaria pinnatifida Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation

Bai,

Sun,

Qiu

et al. 2024

Foods

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In this study, Undaria pinnatifida (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magnetic resonance (LF-NMR) analyzer, and sensory evaluation. Additionally, the stability during accelerated storage was examined. The results showed that UV irradiation-assisted phycocyanin significantly increased the hardness of the sugar-free gummy jelly, from 268.4 ± 11.0 g to 477.9 ± 5.2 g, and enhanced its chewiness, from 247.4 ± 12.2 to 415.1 ± 3.1. Additionally, the jelly exhibited stronger water binding ability, with the proportion of immovable water increasing from 6.17 ± 0.66% to 9.52 ± 0.77%. During accelerated storage, the texture properties, color, water migration, and phycocyanin content of the sugar-free gummy jelly were changed. However, UV irradiation-assisted phycocyanin treatment slowed down the changes in the texture, color, and phycocyanin content of the sugar-free gummy jelly, which indicated that the product had good stability during storage. These results enhance the application of UP in sugar-free gummy jellies.

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Improvement of Undaria pinnatifida Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation

Bai,

Sun,

Qiu

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Synergistic modification of phycocyanin composite gel by xanthan gum and flaxseed gum and the fate during in vitro digestion

Cited by 1 publication

References 42 publications

Improvement of Undaria pinnatifida Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation

Improvement of Undaria pinnatifida Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation

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