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[Display omitted] • -KC hydrogel beads with more SMGHs can increase Cur load due to tight cross-linking. • -Modified FTIR and amorphous structure in SMGHs/KC/KCl prove successful Cur embedment. • -SMGHs/KC/KCl-Cur hydrogel beads have heterogeneous networks with backbone and voids. • -SMGHs/KC/KCl hydrogel beads perform as effective colon-targeting Cur delivery system. • -SMGHs/KC/KCl hydrogel beads promise Cur preservation above 90% during 30 day at 4 °C. Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/ κ -carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10–5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T 23 from 1607.9 to 966.4 ms, and red and blueshifts of O H, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation. [ABSTRACT FROM AUTHOR]

BACKGROUND: Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and black wolfberry anthocyanin (BWA), CG and maltitol (ML) hybrid gels were constructed using CG hybrid gel as matrix. The effects of BWA or ML on the gel properties and microstructure of CG hybrid gels were investigated and a confectionery gel was developed. RESULTS: The presence of BWA increased the storage modulus (G') value of CG at 0.1 Hz, whereas ML had little effect on the G' value of CG. The addition of BWA (5 g L−1) and ML (0.3 mol L−1) increased the melting and gelling temperatures of CG hybrid gels to 42.4 °C and 34.1 °C and 44.2 °C and 33.2 °C, respectively. Meanwhile, the relaxation time T22 in CG‐ML and CG‐BWA hybrid gels was reduced to 91.96 and 410.27 ms, indicating the strong binding between BWA and CG, ML and CG. The hydrogen bond interaction between BWA or ML and CG was confirmed by the shift in the hydroxyl stretching vibration peak. Moreover, the microstructures of CG‐ML and CG‐BWA hybrid gels were denser than that of CG. In addition, confectionery gel containing CG‐BWA‐ML has good chewing properties. CONCLUSION: These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Electrostatic complex coacervation between chia seed gum (CSG) and whey protein isolate (WPI) under different pH values (8-1), WPI/CSG mass ratios (16:1-1:1, w/w), and NaCl concentrations (0–400 mM) was investigated. Stronger complexation occurred at relatively high mass ratios (16:1, 8:1, and 4:1) and pH below the isoelectric point of WPI. Moreover, the complexation of WPI and CSG was weakened after adding NaCl and completely suppressed at 400 mM NaCl. Complexation with CSG decreased the α-helix and β-turn contents, increased the β-sheet content, and reduced the fluorescence intensity and surface hydrophobicity of WPI. The results of phase behavior and structural alteration suggested that the strongest electrostatic interaction occurred at pH 4, mass ratio 4:1, and 0 mM NaCl. The thermal stability of WPI/CSG complex coacervates was improved in comparison with that of WPI. Furthermore, rheological data and microscopy images indicated that stronger interactions between WPI and CSG resulted in greater viscosity and viscoelastic modulus, as well as denser structures. This study offers a theoretical reference for developing innovative and functional food products via understanding the interactions between WPI and CSG under different conditions. [Display omitted] • The complex coacervation between WPI and CSG occurred by electrostatic interaction. • The complexation was controlled by pH, WPI/CSG mass ratio, and NaCl concentration. • The addition of NaCl weakened the intensity of electrostatic complexation. • Hydrogen bonds and hydrophobic interactions also participated in the complexation. • A stronger complexation led to higher viscoelastic properties and denser network. [ABSTRACT FROM AUTHOR]

Calcium β-hydroxy-β-methylbutyrate (CaHMB), a functional calcium salt, is used to maintain and improve muscle health. Here, a new hydrogel material prepared from alginate (ALG) with three M/G ratios (1:1, 2:1, and 1:2) and CaHMB (0–2 mg/mL) was investigated. CaHMB regulates the formation and properties of ALG hydrogels through chelation and hydrogen bonding. When the M/G ratio was 2:1, the anionic groups of CaHMB containing carboxyl and hydroxyl groups formed hydrogen bonds with the polysaccharide chains, hindering the capture of Ca2+ by the G-residue fragments of ALG, which in turn retarded the gelation process. The noncalcium cross-linked polysaccharide chain structure of ALG and the anionic group of CaHMB also affected the water distribution in the hydrogel, especially when M residue content ≥G residue content. Lower M/G ratios and higher CaHMB concentrations could increase the number of "egg box" crosslinking junctions of calcium alginate, and the microstructure was denser in the gel pores, resulting in a stronger gel strength and more free water bound in the gel matrix. This study provides a theoretical and methodological basis for the design of novel hydrogels by studying the crosslinking features of ALG/CaHMB. • Alginate and calcium β-hydroxy-β-methylbutyrate (ALG/CaHMB) successfully form gels. • Hydrogen bonds between anionic groups of CaHMB and ALG delay the gel formation. • More guluronate residues enhance the crosslinking density forming denser networks. • Higher CaHMB concentrations promote the formation of more "egg box" structures. [ABSTRACT FROM AUTHOR]

In the present study, the effects of corn starch (CS) on the properties of Chinese shrimp (Fenneropenaeus chinensis) powder (SP) were characterized to explore the feasibility of developing dysphagia diet. The SP/CS gels were prepared by adding CS at different concentrations. The SP/CS mixture presented low gel properties at CS concentrations ranging from 12 to 48 mg/mL, but did demonstrate gelation behavior with the highest G′ value of 1134.2 Pa and a water holding capacity of 90% at 60 mg/mL. As the CS concentration increased, the stability of the SP/CS mixture also improved, as evidenced by the significantly reduced relaxation times T 22 and T 23 , enhanced gel network formation, and the presence of hydrogen bonding and electrostatic interactions between SP and CS. Furthermore, the international dysphagia diet standardisation initiative (IDDSI) swallowing level of the SP/CS mixtures were 2, 3, 4, and 5 at CS concentrations of 12, 24, 36, 48 and 60 mg/ml, respectively. The SP/CS-60 mixture gel was considered suitable for dysphagia patients. These findings suggest that the gel properties of SP can be modified by CS, and that the SP/CS mixture gels have the potential to be used as a texture-modified diet with high-quality protein for dysphagia patients. [Display omitted] • The gel properties of SP/CS were positively correlated with the concentration of CS. • CS increased the elasticity and water holding capacity of SP. • CS promoted water migration to bound water in SP and enhanced the gel network. • SP/CS (each at 60 mg/mL) gel was suitable for dysphagia patients. [ABSTRACT FROM AUTHOR]

In the present study, the synergetic gelation of curdlan gum (CG) and gellan gum (CG) at different biopolymer ratios were investigated. The optimal gelation of CG and GG was determined at total biopolymer concentration of 0.6% and a mass ratio of 1:1 according to visual observation and viscoelastic properties. The gelation behavior of the CG/GG binary composite gel exhibited ratio-dependent behavior at different biopolymer mixing ratios (2:8–8:2). With the increase in the CG/GG ratio from 2:8 to 8:2, the gel strength and transition temperature of the CG/GG gel showed an increasing trend followed by a decrease, reaching a peak at 5:5, with corresponding G′ , melting and gelling temperatures of 335.8 Pa, 82.5 °C and 33.7 °C, respectively. The improved gel properties could be ascribed to hydrogen bonds between CG and GG, as reflected by the blueshift of the O–H vibration peaks and water associated regional variation. Moreover, the CG/GG binary composite gel exhibited a significantly increasing water holding capacity (WHC) as the ratio of CG/GG decreased from 8:2 to 4:6, while the excess involvement of GG had no effect on the WHC improvement. Furthermore, the CG/GG binary composite gel exhibited denser and more homogeneous microstructures in comparison to individual CG and GG and performed the most compact gel network at ratio of 5:5, supporting the stronger gel rigidity and WHC. Therefore, these novel CG/GG hydrogels showed considerable gel strength and microstructures, which would provide a better mechanistic understanding of the polysaccharide complex in practical applications as a hydrogel base material. [Display omitted] • The addition ratio between CG and GG exhibited a significant effect on the synergy. • CG/GG binary composite gels exhibited good water holding capacity. • The CG/GG binary composite gels mainly driven by hydrogen bonding forces. • The CG/GG binary composite gels exhibited dense and homogeneous microstructures. [ABSTRACT FROM AUTHOR]

To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin (PUE) on the gel properties of GG was investigated. The results showed that the maximum storage modulus (G ′) of the 1.2 % GG/0.8 % PUE composite hydrogel was 377.4 Pa at 0.1 Hz, which was enhanced by 4.7-fold compared with that of 1.2 % GG. The melting temperature of this composite hydrogel increased from 74.1 °C to >80.0 °C. LF-NMR results showed that a significant amount of free water was present in the hydrogel matrix. The surface structure aggregation and the shrinkage of the honeycomb meshes in the composite hydrogel proved the cross-linking of PUE and GG. XRD, FTIR and molecular simulation results illustrated that hydrogen bonds were the most important factor controlling the interaction between GG and PUE. Thus, the GG/PUE composite hydrogel has good elasticity, thermal stability and water retention, which lays a good foundation for further application in the food industry. [ABSTRACT FROM AUTHOR]