Gels,
Год журнала:
2024,
Номер
10(5), С. 347 - 347
Опубликована: Май 19, 2024
Emulsified
meat
products
contain
high
animal
fat
content,
and
excessive
intake
of
is
not
good
for
health,
so
people
are
paying
more
attention
to
reduced-fat
products.
This
study
investigated
the
impact
varying
proportions
pork
back-fat
and/or
resistant
starch
on
proximate
composition,
water
retention,
texture
properties,
color,
rheology
characteristic
batter.
The
results
found
that
replacing
with
ice
significantly
decreased
total
lipid
energy
contents
cooked
batter
(p
<
0.05)
while
improving
emulsion
stability,
cooking
yield,
texture,
properties.
Additionally,
when
replacement
ratio
was
no
than
50%,
there
a
significant
increase
in
hardiness,
springiness,
cohesiveness,
chewiness,
L*
G’
values
0.05).
Furthermore,
enhanced
myosin
head
tail
thermal
stability
increased
value
at
80
°C.
However,
initial
relaxation
times
peak
P21
from
84.62%
94.03%,
suggesting
reduced
fluidity
water.
In
conclusion,
it
feasible
use
as
substitute
order
produce
favorable
gel
Polymers,
Год журнала:
2024,
Номер
16(14), С. 1991 - 1991
Опубликована: Июль 11, 2024
Natural
hydrogels
based
on
renewable
and
inexpensive
sources,
such
as
starch,
represent
an
interesting
group
of
biopolymeric
materials
with
a
growing
range
applications
in
the
biomedical,
cosmeceutical,
food
sectors.
Starch-based
have
traditionally
been
produced
using
different
processes
chemical
or
physical
methods.
However,
long
processing
times,
high
energy
consumption,
safety
issues
related
to
synthesis
these
materials,
mostly
causing
severe
environmental
damage,
identified
main
limitations
for
their
further
exploitation.
Therefore,
scientific
challenge
research
groups
is
development
reliable
sustainable
methods
reduce
footprint,
well
investigating
new
low-cost
sources
starches
individuating
appropriate
formulations
produce
stable
hydrogel-based
products.
In
last
decade,
possibility
physically
modifying
natural
polysaccharides,
starches,
green
has
nonthermal
technologies
including
high-pressure
(HPP).
It
demonstrated
that
latter
exerts
important
role
improving
physicochemical
techno-functional
properties
starches.
surveys
literature,
activities
devoted
understanding
effects
pre-treatments
via
(HPP)
starch
structural
modifications,
more
so
than
elucidating
its
capacity
rapid
formation
highly
structured
starch-based
promising
functionality
stability,
utilizing
eco-friendly
conditions.
present
review
addresses
recent
advancements
knowledge
production
HPP
innovative
clean-label
preparation
method.
Additionally,
this
manuscript
ambition
give
updated
overview
considering
types
structures
available,
are
proposed
critically
analyze
perspectives
technological
challenges
future
exploitation
novel
structures.
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
