Egg white protein‑sodium alginate smart labels based on pH-driven method and nonphase change 3D printing in mackerel freshness response.

The smart labels prepared via the casting method and molten 3D printing method have a long heating time at high temperature and a dense network structure, resulting in a decrease in the color response ability of the labels. Therefore, this study uses a nonphase change foam 3D printing method with a shorter heating time to improve the color sensitivity of smart labels. By the pH driving method, the blending and pregelation of sodium alginate (Alg) can extend the drainage time of the interfacial film to the maximum extent, thus further improving the foam stability of egg white protein (EWP) and endowing the interfacial adsorption layer with better flexibility and fluidity.

Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion.

In this study, thymol-loaded nanoemulsion (THYNE) was incorporated into a mixture of egg white protein and hyaluronic acid to prepare antibacterial biopolymer coatings. The oil phase of the nanoemulsion (NE) was prepared by mixing different mass ratios of thymol and corn oil. NE was formed using ultrasonic emulsification, and the physicochemical properties of the NE were investigated.

3D printing cassava starch-ovalbumin intelligent labels: Co-pigmentation effects of gallic acid on anthocyanins.

Anthocyanins are often chosen as signal converters of intelligent labels. However, they are degraded by high-temperature oxidation in the process of intelligent label preparation. The color fading seriously affects the sensitivity of color development.

Direct transmission of severe fever with thrombocytopenia syndrome virus from farm-raised fur animals to workers in Weihai, China.

Background: Severe fever with thrombocytopenia syndrome (SFTS) is an emerging infectious disease. SFTS virus (SFTSV) is transmitted by tick bites and contact with the blood or body fluids of SFTS patients. Animal-to-human transmission of SFTS has been reported in Japan, but not in China.

Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices.

The low solubility and stability of fat-soluble curcumin in water limit its application in active packaging. This study explored the use of a pH-driven method to investigate the preparation and enhancement of the performance of films loaded with curcumin in a matrix of sodium alginate (Alg) and egg white protein (EWP). In this study, the EWP, Alg, and curcumin primarily bind through hydrogen bonding, electrostatic interactions, and hydrophobic interactions.

Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery.

In this study, a carboxymethylcellulose (CMC) induced depletion attraction was developed to stabilize high internal phase Pickering emulsions (HIPPEs) as age-friendly 3D printing inks. The results demonstrated that depletion force induced the adsorption of yolk particles at the droplet interface and the formation of osmotic droplet clusters, thereby increasing the stability of HIPPEs. In addition, the rheological properties and nutrient delivery properties of HIPPEs could be adjusted by the mass ratio of yolk/CMC.

Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation.

The long-term application of plant essential oils in food preservation coatings is limited by their poor water solubility and high volatility, despite their recognized synergistic antimicrobial effects in postharvest fruit preservation. To overcome these limitations, a Pickering emulsion loaded with thyme essential oil (TEO) was developed by utilizing hydrogen bonding and electrostatic interactions to induce cross-linking of chitosan particles. This novel emulsion was subsequently applied in the postharvest storage of strawberries.

Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly.

The work aimed to develop the multi-protein mixture of egg yolk as natural particles to stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of β-carotene in the elderly. The results showed that the depletion attraction drove the adsorption of egg yolk protein particles at the oil-water interface and the formation of osmotic droplet clusters due to the attachment of particle-coated droplets in the dispersed phase, leading to kinetic blocking and stable gelation of HIPPEs. Rheological measurements showed that HIPPEs had shear thinning, low shear stress, viscoelastic properties, and structural recovery properties, which facilitated easy consumption for the elderly.

Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage.

In this study, double cross-linked egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was constructed and used as butter substitute. The water binding capacity, rheology properties and microstructure of EYGs/SA emulsion gel showed that the network structure tended to be complete when the concentration of SA reached 1% (m/v). SA stabilized the EYGs/SA droplets and enhanced the spatial network structure of emulsion gel.

3D Printing of smart labels with curcumin-loaded soy protein isolate.

A two-step method for preparing smart labels that can monitor food freshness through color change is presented. The conventional casting method for such labels is not cost-effective, as it uses organic solvents and requires additional cutting processes. Our method is more eco-friendly and customizable, as it uses water as the sole solvent and 3D printing as the fabrication technique.

Preparation and in vitro evaluation of hesperidin nanoparticles by antisolvent recrystallization in a double homogenate system.

Hesperidin nanoparticles (HNPs) were made for the first time employing an antisolvent recrystallization technique in a double homogenate system with positive and negative clockwise rotation in order to completely use the underutilized nutritional components in citrus peel. Dimethyl sulfoxide (DMSO), ethanol, and deionized water were used as the solvents and antisolvents in the hesperidin solution preparation. Hesperidin solution concentration of 60.

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes.

Although protein-polysaccharide complexes have shown tremendous potential in stabilizing high internal phase Pickering emulsions (HIPPEs), it is unclear whether coacervates have the same potential to be used as effective Pickering stabilizers. In this study, HIPPEs were prepared by ovalbumin (OVA)-pectin (PE) coacervates during the transition from coacervates to complexes. The results showed that enhanced OVA-PE interactions significantly affected the wettability and surface-tension reduction ability of the OVA-PE coacervates.

Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property.

In this study, emulsion gels were constructed by ionic gelation method using egg yolk granules/sodium alginate bilayers emulsion. In particular, the main driving force of the emulsion gels was controlled by adjusting pH. Compared with pH 7.

Genistein microparticles prepared by antisolvent recrystallization with low-speed homogenization process.

To create genistein particles, a brand-new antisolvent recrystallization technique was employed. The response surface approach was utilized to optimize the single factor test findings, which were acquired via the preliminary tests. The ideal liquid-to-liquid ratio was 9, the solution concentration was 21 mg/mL, the nozzle diameter was 700 μm, the feed rate was 39.

Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein.

A comprehensive investigation was conducted regarding the molecular forces involved in the formation of dry heated egg white protein (DEWP) gels. From the preparation of DEWP powders to the formation of DEWP gels, multiple interactions are involved: the aggregation of DEWP powders in the dry state, the aggregation of DEWP solutions in the water state, and the subsequent gelling process of DEWP gels. The methods included analyses of zeta-potentials, surface hydrophobicity, reducing and nonreducing SDS-PAGE, sulfhydryl (SH) group content, molecular forces, particle size, and critical gel concentration.

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture.

In this work, the heat-induced ovalbumin (OVA)-pectin (PE) electrostatic complex particles (HIECP) prepared by different heating sequences (type I particles (I): Heat-treated ovalbumin/pectin complexes at pH 4; type II particles (II): Complexes between pre-heated ovalbumin and pectin at pH 4) and biopolymer ratios were used as stabilizers to form high internal phase Pickering emulsions (HIPPEs). The results showed that I had a more compact structure, higher net surface charge, and smaller particle size than II, due to the different growth nucleation mechanism. II-stabilized HIPPEs exhibited a smaller oil droplet size, stronger gel structure, and better stability than I-stabilized HIPPEs, owing to their suitable wettability, rigid "core-shell" structure, and robust and dense interface architecture.

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.

The glycosylation of egg white proteins (EWP) with maltodextrin (MD) was investigated by monitoring their gel properties and protein structure. The improved gel properties of glycosylated EWP (GEWP) were confirmed by the increase in gel hardness, gel water holding capacity (WHC), rheological parameters, and finer gel microstructures. The protein structures were characterized by monitoring changes in the content of sulfhydryl (SH) group, circular dichroism (CD) and X-ray diffraction (XRD) spectra, and differential scanning calorimetry (DSC).

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate.

The formation mechanism of heat-induced egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was studied under pH 6.2 and 7.5.

Encapsulation of catechin into nano-cyclodextrin-metal-organic frameworks: Preparation, characterization, and evaluation of storage stability and bioavailability.

This study, nanoscale α-, β-, γ-cyclodextrin (CD)-metal-organic frameworks (MOFs) were successfully prepared using solvothermal assisted ultrasound method. CD-MOFs were used as nanocarriers to encapsulate catechin (CA), and their encapsulation capacities were evaluated. Encapsulation capacities of CD-MOFs to incorporate CA followed the order: β-CD-MOFs > γ-CD-MOFs > α-CD-MOFs.

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.

In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic complexes to improve the functional properties of high internal phase Pickering emulsions (HIPEs) under extreme conditions. The results showed that the stability of the OVA-PE soluble complexes-stabilized HIPEs was significantly better than that of the free OVA-stabilized HIPEs and was modulated by the biopolymer ratio. In particular, the complexes at an OVA:PE ratio of 1:1 (C-1:1) may form particulates with a core-shell structure by a flocculation mechanism.

Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation.

The aim of this work was to develop active packaging film by using chitosan/guar gum (CG) film matrix and walnut green husk extract (WE), for preservation of fresh-cut apple. WE was used as cross-linking agent to improve physicochemical properties, and as active substances to enhance antioxidant activity of CG films. Fourier transform infrared spectroscopy and scanning electron microscopy results showed WE formed intermolecular hydrogen bond interactions with the film matrix, and microstructures of the film were more compact.

Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein.

This study investigated the effect of dry heat on the aggregation characteristics of egg white protein (EWP) solutions. Turbidity and size-exclusion chromatography (SEC) results showed that dry heat hindered the subsequent bulk aggregation of dry heated EWP (DEWP) in aqueous solutions. A similar trend was also found in the particle size distribution of DEWP aggregates, where longer dry heating times resulted in smaller size distributions.