Search

The spoilage and weight loss of meat products during storage always results in numerous problems for their commercialization and economic value. An edible thermo-reversible emulgel was prepared in this study, and its application in the preservation of meat products was investigated. The microstructure of the emulgel in liquid and solid forms was characterized. The decreased gel strength of the emulgel compared to the gelatin gel was likely due to the presence of the surfactant. The interaction between eugenol (Eu) and gelatin was mainly due to hydrophobic interactions and was weakened at 4 °C. The results of the physicochemical and antibacterial experiments for the meat products showed that the emulgel effectively controlled the release of Eu on the meat surface; thus, it could significantly inhibit the growth of microorganisms and weight loss in meat, which prolonged the shelf-life of meat for more than 3 days. The transparent emulgel can be easily removed from meat by soaking in warm water (∼40 °C), and it is a promising application for improving the safety and quality of meat products. [ABSTRACT FROM AUTHOR]

The hot water extracted polysaccharide (HP) from psyllium husk has been proved to have unique gelling properties. The present work was first to focus on the self-healing ability of the HP hydrogel. Rheological and macroscopic tests profiled the fast recoverable property of the HP gel network. Then, for the first time, we explored the role of self-healing ability in the fabrication of emulsion gels. The effect of HP concentration on the stability and physical properties of the HP emulsion gel were investigated from the aspects of particle size, macroscopic state, microscopic structure, and rheological properties. The results showed that the emulsion could be well stabilized only by HP. And when HP content reached the gel concentration, the stability remarkably increased. Further, the underlying mechanism was illustrated. It seemed that the interfacial HP interacted with adjacent polysaccharide molecules located on the interface or in the continuous phase to entangle a whole network structure. Consequently, those oil droplets were well immobilized in the network structure. In summary, a stable emulsion gel was simply and feasibly fabricated based on the self-healing property of HP, which is of great potential in food and biomedical applications. [Display omitted] • Hot water extracted polysaccharides(HP) from psyllium husk had a good self-healing ability. • The self-healing ability of HP gel played a key role in the fabrication of emulsion gels. • The influence of HP concentration on the stability of emulsion gel was investigated. • The stabilization mechanism of HP emulsion gels was proposed. [ABSTRACT FROM AUTHOR]

Earlier onset of rigor mortis is a critical physiological progress occurring in the development of pale soft and exudative (PSE) meat. However, how rigor cross-bridges denature under different physiological conditions and their impacts on water-holding capacity remains unclear. To address this scientific question, we firstly established a method to quantify the extent of rigor cross-bridge denaturation using skinned fibres prepared from porcine longissimus thoracis et lumborum muscle. Effects of pH and temperature on the kinetics of rigor cross-bridge denaturation, actomyosin denaturation and shrinkage of muscle fibre were studied. We then manipulated the number of rigor cross-bridges before the denaturation condition was initiated (pH 5.5, 38 °C). Results suggested that the loss of water-holding capacity in PSE meat is determined by the number of denatured rigor cross-bridges. Physiochemical analysis on myofibrils demonstrated that increase in protein oxidation, surface hydrophobicity and loss of electrostatic repulsive force between myofibrils may be involved in the mechanism. [Display omitted] • A method to quantify the denaturation extent of rigor cross-bridge was established. • Rigor cross-bridge denatured the most at pH 5.5 and temperature 38 °C. • Loss of water-holding was determined by number of denatured rigor cross-bridges. • Increase in protein oxidation, hydrophobicity and loss of charges may be involved. [ABSTRACT FROM AUTHOR]

Food microstructure design has become an important research area in artificial food manufacturing. The fibrous structure is one of the most critical elements since it is the fundamental building blocks constructing the structure of several important food matrices. However, at present, edible fibers at nanoscale are seldomly successfully manufactured due to technical difficulties when only food-grade materials are allowed to be used. In the current study, edible nanofiber consisting of a single component of safflower seed meal protein (SMP) was prepared based on a three-step protocol consisting of electrostatic spinning, protein-cinnamaldehyde cross-linking, and subsequent immersion in the citric acid buffer to remove none-protein components. Addition of pullulan (PUL) to SMP during electrospinning facilitated fibrous structure formation. Results of SEM demonstrated that SMP: PUL = 5:5 with combined ratio 20% (w/v) in water is the upper limit to obtain well-structured composite nanofiber with no addition of Tween 80. In the second step, protein-cinnamaldehyde cross-linking was implemented to stabilize the structure of SMP. In the last step, citric acid buffer with pH4.6 was used to remove pullulan residues and thereafter nanofibers with porous surfaces composed of only SMP were successfully obtained. Our results showed that SMP single-component nanofibers had high thermal stability and good water-holding capacity, and thus suggesting that electrospinning can be a potentially innovative strategy to manufacture food fibrous microstructures especially at nanoscale. [Display omitted] • A feasible strategy for preparation of edible plant protein-based nanofibers is presented. • Safflower seed meal protein (SMP) is used as raw material for electrostatic spinning firstly. • Pullulan is used as spinning aid but can be eliminated afterwards by acid-immersion technique. • SMP becomes water-insoluble by being cross-linked with cinnamaldehyde. • Porous structure improves the water-holding capacity of electrostatic-spun nanofibers. [ABSTRACT FROM AUTHOR]

Cold and hot water extracted polysaccharides (CP and HP) were isolated from Plantago ovata seed husk at 25 and 85 °C, respectively. Their rheological properties were systematically investigated and compared. Different concentrations and temperatures were studied to evaluate the viscoelastic properties of the two fractions. It was found that CP solutions behaved as viscous fluids, while HP solutions preferred to exhibit as gel-like structure. The sol-gel transition process of HP was evaluated and the gel point was determined to be 4.8 mg/mL by Winter-Chambon method in water at 25 °C. The steady flow sweep investigated the viscosity properties of CP solutions and two critical concentrations were found, which locating the transition from the dilute to semi-dilute region, and from the semi-dilute to concentrated region. In addition, the two fractions could form thermo-reversible weak gels, and the gelation temperatures of them increased with the increase of concentration. It is evident that both polysaccharides have significant potential for application in food industry. Image 1 • Cold and hot water extracted polysaccharides were from Plantago ovata seed husk. • Rheological properties of CP and HP were investigated and compared. • The sol-gel transition process of HP was evaluated. • Viscoelastic property and critical concentrations of CP were demonstrated. • Thermo-reversible properties of CP and HP were studied. [ABSTRACT FROM AUTHOR]