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

Plant Foods for Human Nutrition, Год журнала: 2025, Номер 80(1)

Опубликована: Янв. 27, 2025

Язык: 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, Год журнала: 2025, Номер 24(1)

Опубликована: Янв. 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.

Язык: 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

Опубликована: Янв. 1, 2025

Язык: 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, Год журнала: 2025, Номер unknown, С. 111360 - 111360

Опубликована: Март 1, 2025

Язык: Английский

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

LWT, Год журнала: 2025, Номер unknown, С. 117670 - 117670

Опубликована: Март 1, 2025

Язык: 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, Год журнала: 2025, Номер unknown, С. 142435 - 142435

Опубликована: Март 1, 2025

Язык: 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, Год журнала: 2025, Номер unknown, С. 111492 - 111492

Опубликована: Апрель 1, 2025

Язык: Английский

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

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110852 - 110852

Опубликована: Ноя. 1, 2024

Язык: 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, Год журнала: 2024, Номер unknown, С. 110988 - 110988

Опубликована: Дек. 1, 2024

Язык: Английский

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