Aug 2026· Foods· Vol 15, pp. 2921· 0 citations· 53 references
Medicine
Abstract
In this study, peanut oil bodies were stabilized using different concentrations of Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) to fabricate composite emulsion gels. The physical stability, rheological properties, and 3D printing performance of the resulting gels were systematically investigated. The results revealed that the composite systems were capable of self-gelation when the NPGP concentration exceeded 1.0 wt%. Furthermore, the gel hardness and physical stability were improved with the elevation of NPGP concentration. Within the linear viscoelastic region, the samples exhibited dominant elastic responses and maintained solid-like properties throughout the entire test period (G′ > G″). Further 3D printing tests demonstrated that the composite systems possessed favorable formability, with printing precision and printing stability reaching 98.86 ± 0.14% and 97.11 ± 0.07%, respectively. Collectively, as a promising commercial pectin-like polysaccharide resource, NPGP can effectively enhance the stability of peanut oil body emulsions. This study also provides novel strategies and theoretical foundations for the structural regulation and functional utilization of oil bodies.
In this study, Dictyophora rubrovalvata polysaccharide (DRP) was introduced into starch (CS) and hydroxypropyl starch (HPS) matrices to develop a composite film with enhanced physicochemical properties and investigate its potential for use in fruit preservation. Films based on CS, CS-DRP, HPS and HPS-DRP were prepared...
Yu-Jing Wang, Qian Zhu, Jie Guo et al.· International Journal of Bio...· 0 citations
Bigels are promising for functional foods, 3D printing, and the co-delivery of hydrophilic and hydrophobic bioactives. Therefore, regulating their properties is important for practical applications. In this work, cellulose nanofibril (CNF)/beeswax bigels were constructed, and the relationships between continuous phase...
Qi Wu, Zhi-Hao Liu, Chen-Yu Bai et al.· International Journal of Bio...· 0 citations
Peach palm (Bactris gasipaes) heart is a sustainable, fiber- and polysaccharide-rich ingredient with potential for plant-based food structuring. This study investigated peach palm heart powder (PPHP) as a functional co-ingredient in soy protein isolate (SPI)-based inks for extrusion-based 3D food printing, focusing on...
Passakorn Kingwascharapong, Jaksuma Pongsetkul, S. Karnjanapratum et al.· Foods· 0 citations
Natural carrier systems that integrate structural integrity with protective function are critical for the efficient delivery of lipophilic bioactives. Here, we employed Ampelopsis grossedentata leaf powder (AGP), a flavonoid-rich plant material, as a particulate stabilizer to construct Pickering emulsion gels. The infl...
Si Chen, Yan-Yun Li, Ben-Guo Liu· Foods· 0 citations
This study investigated the influence of peanut protein/sodium alginate (PP/SA) complex and oleogel-to-hydrogel ratio on the structure, mechanical properties and stability of carnauba wax/β-sitosterol-based bigels. The results indicated adding SA increased PP mean particle size from 88.1 to 395.2 and 729.6 nm, and abso...
Chun Hu, Chun-Yu Li, Wei-Nong Zhang et al.· Food Chemistry: X· 0 citations
Overall, the ternary formulation showed higher peak compressive strength, significantly lower equilibrium swelling, favorable extract-based cytocompatibility, and preliminary antibacterial activity under the tested conditions, which support further investigation of this material as an antibacterial wound-dressing candi...
Farahnaz Davoodi, S. Javanshir· Scientific Reports· 0 citations
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