Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels
This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (<i>w</i>/<i>v</i>)) hydrogels combined with either xanthan gum (XG, 0.07% (<i>w<...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2631 |
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| author | Wanyi Sun Qiuyu Lu Jiajing Chen Xinxin Fan Shengnan Zhan Wenge Yang Tao Huang Fulai Li |
| author_facet | Wanyi Sun Qiuyu Lu Jiajing Chen Xinxin Fan Shengnan Zhan Wenge Yang Tao Huang Fulai Li |
| author_sort | Wanyi Sun |
| collection | DOAJ |
| description | This study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (<i>w</i>/<i>v</i>)) hydrogels combined with either xanthan gum (XG, 0.07% (<i>w</i>/<i>v</i>)) or κ-carrageenan (κC, 0.07% (<i>w</i>/<i>v</i>)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances of <i>Proteobacteria</i> and <i>Bacteroidete</i> while reducing <i>Firmicutes</i>. Compared to FG–XG and FG, FG–κC promoted higher levels of the genera <i>Lachnospiraceae</i> and <i>Bacteroides</i>, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes. |
| format | Article |
| id | doaj-art-04443a1b67c140ff93af2dbae7f9aaef |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-04443a1b67c140ff93af2dbae7f9aaef2025-08-20T03:36:35ZengMDPI AGFoods2304-81582025-07-011415263110.3390/foods14152631Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide HydrogelsWanyi Sun0Qiuyu Lu1Jiajing Chen2Xinxin Fan3Shengnan Zhan4Wenge Yang5Tao Huang6Fulai Li7Zhejiang–Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaZhejiang–Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaZhejiang–Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaZhejiang–Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaZhejiang–Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaZhejiang–Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaZhejiang–Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, ChinaInstitute of Drug Discovery Technology, Ningbo University, Ningbo 315211, ChinaThis study systematically evaluated the effects of pH (4–10) on the gelation properties, structural characteristics, and in vitro digestion–fermentation behavior of fish gelatin (FG, 6% (<i>w</i>/<i>v</i>)) hydrogels combined with either xanthan gum (XG, 0.07% (<i>w</i>/<i>v</i>)) or κ-carrageenan (κC, 0.07% (<i>w</i>/<i>v</i>)). The results revealed that the gel strength, hardness, and chewiness of the composite gels initially increased (pH 4–6) and subsequently decreased with rising pH levels. This trend correlated with the formation of a dense gel network structure. Furthermore, as pH increased, in vitro digestibility showed a similar pH-dependent trend, with FG–XG demonstrating superior enhancement compared to FG–κC. The addition of XG and κC resulted in increased gas production and a decreased pH during fermentation. Intestinal microbiota analysis revealed that both FG–XG and FG–κC improved the abundances of <i>Proteobacteria</i> and <i>Bacteroidete</i> while reducing <i>Firmicutes</i>. Compared to FG–XG and FG, FG–κC promoted higher levels of the genera <i>Lachnospiraceae</i> and <i>Bacteroides</i>, suggesting a more favorable impact on intestinal health. These findings provide valuable insights into the pH-responsive functional properties of FG-based hydrogels and their potential applications in designing novel food matrices with enhanced nutritional and probiotic attributes.https://www.mdpi.com/2304-8158/14/15/2631fish gelatinxanthan gumκ-carrageenangelling propertiesin vitro digestibilityintestinal microbial |
| spellingShingle | Wanyi Sun Qiuyu Lu Jiajing Chen Xinxin Fan Shengnan Zhan Wenge Yang Tao Huang Fulai Li Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels Foods fish gelatin xanthan gum κ-carrageenan gelling properties in vitro digestibility intestinal microbial |
| title | Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels |
| title_full | Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels |
| title_fullStr | Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels |
| title_full_unstemmed | Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels |
| title_short | Influences of pH on Gelling and Digestion–Fermentation Properties of Fish Gelatin–Polysaccharide Hydrogels |
| title_sort | influences of ph on gelling and digestion fermentation properties of fish gelatin polysaccharide hydrogels |
| topic | fish gelatin xanthan gum κ-carrageenan gelling properties in vitro digestibility intestinal microbial |
| url | https://www.mdpi.com/2304-8158/14/15/2631 |
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