Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(1)

Опубликована: Янв. 1, 2025

Abstract Gelation and gel properties are crucial to surimi‐based seafood products, many factors significantly influence surimi quality. Although physical chemical modifications can improve performance, challenges such as high cost, difficulties in industrialization environmental pollution pose significant barriers their practicality. Natural additives offer a promising alternative by reinforcing improving the characteristics of through mechanisms protein conformational transformation, denaturation, altered forces. By incorporating different substances into gel, it is possible tune interaction between myofibrillar proteins, thus enhancing gelation process achieving desired textural profiles. This review comprehensively explored influencing chemistry, with focus on how natural lipids, polysaccharides, salts, enzymes, extracts impact properties. It elucidated these proposed general model substance proteins. Furthermore, this well established interrelation performance mechanism enhancement effects typical gels provided new insights tuning adding specific physicochemical properties, facilitating production high‐quality products satisfactory food industry.

Язык: Английский

---

Interface engineering of plant oil body for an innovative food ingredient: A review

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104954 - 104954

Опубликована: Март 1, 2025

Язык: Английский

---

Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions

Gels, Год журнала: 2025, Номер 11(2), С. 94 - 94

Опубликована: Янв. 27, 2025

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications personalized nutrition functional foods. It emphasizes the critical role of tunable rheological mechanical properties gels such as starch, protein, Pickering emulsions, which are essential for successful printing. The further explores food printing, highlighting stimuli-responsive mechanisms, including color changes deformation induced by external factors like temperature pH. These innovations enhance both sensory printed foods, advancing opportunities personalization. Key findings from studies presented, demonstrating potential various to address dietary challenges, dysphagia, enable precise nutritional customization. integrates cutting-edge research, identifies emerging trends underscores pivotal materials producing high-quality 3D-printed Additionally, it highlights emulsions lipid expanding functionality structural diversity. Overall, this work provides comprehensive foundation future research practical

Язык: Английский

---

Large deformation of food gels: Influencing factors, theories, models, and applications—A review

Food Research International, Год журнала: 2025, Номер 204, С. 115933 - 115933

Опубликована: Фев. 6, 2025

Язык: Английский

---

Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species

Foods, Год журнала: 2025, Номер 14(3), С. 501 - 501

Опубликована: Фев. 5, 2025

Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms chemical composition, protease activity, gelling chemistry, gel properties 3D printability. It has found that with high protein content, low fat concentration, activity endogenous (cathepsin B, cathepsin L, D, calpain serine protease) TVB-N showed better capacity properties. However, the printability was more relevant to apparent viscosity. The viscosity between 5000 Pa·s 12,000 yielded printing performance as indicated by higher accuracy than 97% less cooking loss. This study clarified effects on corresponding gelation properties, successfully established relationships performance, thus providing new insights exploring sources developing techniques.

Язык: Английский

---

Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and properties

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144384 - 144384

Опубликована: Апрель 1, 2025

Язык: Английский

---

Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performance

Food Research International, Год журнала: 2025, Номер unknown, С. 116486 - 116486

Опубликована: Апрель 1, 2025

Язык: Английский

---