Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health

Plant Foods for Human Nutrition, Journal Year: 2025, Volume and Issue: 80(1)

Published: Jan. 27, 2025

Language: Английский

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Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(1)

Published: Jan. 1, 2025

Abstract Probiotics are highly regarded for their multiple functions, such as regulating gut health, enhancing the immune system, and preventing chronic diseases. However, stability in harsh environments targeted release remain significant challenges. Therefore, exploring effective protection delivery strategies to ensure of probiotics is critically important. Polysaccharides, known non‐toxicity, excellent biocompatibility, superior biodegradability, show broad prospects probiotic by forming physical barriers protect probiotics. Particularly, polysaccharide‐based gels (PBGs), with unique “spider‐web” like structure, capture probiotics, significantly efficacy. This review discusses common polysaccharides used PBG preparation, classification synthesis food applications, advantages PBGs systems. Despite potential, challenges inconsistent gel properties need improved remain. Future research should focus on developing novel materials higher biodegradability mechanical strength, optimizing physicochemical cross‐linking methods, well designing multilayered structures more precise control. Additionally, co‐delivery prebiotics, active ingredients, or multi‐strain systems could further enhance efficacy delivery.

Language: Английский

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Effects of Static Magnetic Field-Arabinoxylan Combination Treatment on the Pea Protein Isolate: Different Parameters on the Gelation and Application Performances

Published: Jan. 1, 2025

Language: Английский

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The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometry

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111360 - 111360

Published: March 1, 2025

Language: Английский

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Double-crosslinked pea protein isolation-sodium alginate composite microgels embedding Lactobacillus plantarum: Effect of calcium chloride concentration

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117670 - 117670

Published: March 1, 2025

Language: Английский

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Effect of gellan gum on structural, gelling, and rheological properties of heat-induced gels prepared by soybean protein isolate hydrolysates

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142435 - 142435

Published: March 1, 2025

Language: Английский

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Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111492 - 111492

Published: April 1, 2025

Language: Английский

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Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110852 - 110852

Published: Nov. 1, 2024

Language: Английский

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The Strengthening Effects of Different Types of Salt on the Mechanical Properties of Soy Protein Isolate and Pea Protein Isolate Composite Gels

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110988 - 110988

Published: Dec. 1, 2024

Language: Английский

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