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Effects of Sequential Induction Combining Thermal Treatment with Ultrasound or High Hydrostatic Pressure on the Physicochemical and Mechanical Properties of Pea Protein-Psyllium Hydrogels as Elderberry Extract Carriers
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作者:

Hilal, Adonis
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Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland

Florowska, Anna
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Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland

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Rybak, Katarzyna
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Warsaw Univ Life Sci, Inst Food Sci, Dept Food Engn & Proc Management, PL-02776 Warsaw, Poland Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland

Domian, Ewa
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Warsaw Univ Life Sci, Inst Food Sci, Dept Food Engn & Proc Management, PL-02776 Warsaw, Poland Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland

Szymanski, Marcin
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Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland

Wroniak, Malgorzata
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Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland
机构:
[1] Warsaw Univ Life Sci, Inst Food Sci, Dept Food Technol & Assessment, PL-02776 Warsaw, Poland
[2] Warsaw Univ Life Sci, Inst Food Sci, Dept Food Engn & Proc Management, PL-02776 Warsaw, Poland
关键词:
binary hydrogel;
protein-polysaccharide interactions;
delivery system;
microstructure;
textural properties;
antioxidant properties;
anthocyanins;
ANTHOCYANINS;
BEHAVIOR;
GELATION;
D O I:
10.3390/ijms25169033
中图分类号:
Q5 [生物化学];
Q7 [分子生物学];
学科分类号:
071010 ;
081704 ;
摘要:
Entrapping bioactive ingredients like elderberry extract in hydrogels improves their stability and functionality in food matrices. This study assessed the effect of sequential thermal treatment with ultrasound (US) or high hydrostatic pressure (HHP) and treatment duration on pea protein-psyllium hydrogels as elderberry extract carriers. Measurements included color parameters, extract entrapment efficiency, physical stability, textural properties, microrheology, FT-IR, thermal degradation (TGA), SEM images, total polyphenols content, antioxidant activity, and reducing power. The control hydrogel was obtained using only thermal induction. Both treatments impacted physical stability by affecting biopolymer aggregate structures. Thermal and US combined induction resulted in hydrogels with noticeable color changes and reduced entrapment efficiency. Conversely, thermal and HHP-combined induction, especially with extended secondary treatment (10 min), enhanced hydrogel strength, uniformity, and extract entrapment efficiency (EE = 33% for P10). FT-IR and TGA indicated no chemical structural alterations post-treatment. Sequential thermal and HHP induction preserved polyphenol content, antioxidant activity (ABTS = 5.8 mg TE/g d.m.; DPPH = 11.1 mg TE/g d.m.), and reducing power (RP = 1.08 mg TE/g d.m.) due to the dense hydrogel structure effectively enclosing the elderberry extract. Sequential thermal and HHP induction was more effective in developing pea protein-psyllium hydrogels for elderberry extract entrapment.
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