Aug 2026· Ultrasonics sonochemistry· Vol 132· 0 citations· 124 references
Medicine
Abstract
Understanding the interaction between proteins and polysaccharides is fundamental for designing food structures, yet the potential of ultrasound to precisely modulate these interactions has not been systematically reviewed. This review critically examines the mechanistic role of acoustic cavitation and its associated physical and chemical effects in driving the formation of protein-polysaccharide complexes. We highlight how ultrasound-induced shear forces, micro-turbulence, and free radical generation not only accelerate covalent conjugation via the Maillard reaction but also reinforce non-covalent forces, such as hydrophobic interactions, hydrogen bonding, and electrostatic contacts, by inducing conformational changes in biopolymers. These ultrasound-mediated structural modifications result in significantly improved techno-functional properties, including solubility, emulsification, and foaming performance. We further discuss how these enhanced complexes are enabling innovations across emulsion stabilization, gel fabrication, bioactive compound encapsulation, and edible film formation. Finally, we identify critical research priorities, particularly the correlation between ultrasonic parameters and molecular interaction mechanisms, the structural characterization of conjugates, and the evaluation of their safety for food applications. By providing a comprehensive framework that bridges fundamental sonochemistry with food material science, this review positions ultrasound as a versatile and sustainable tool for engineering advanced food systems.
Pectin-protein complexes have emerged as promising functional ingredients in texture-modified foods (TMF) due to their multifunctional roles in gelation, emulsification, and water retention. These properties enable the design of customized textures for applications such as dysphagia-friendly products, plant-based meat analogs, and 3D food printing. However, their broader utilization remains limited by an incomplete understanding of formation mechanisms, regulatory factors, and challenges related to stability and industrial scalability. This review summarizes the formation mechanisms of pectin-protein complexes, including phase behavior, preparation approaches, interaction forces, and key factors influencing texture development. Their functional properties and applications in five representative areas (dysphagia-oriented foods, 3D printing structures, encapsulation systems, plant-based analogs, and fat replacers) are discussed. Recent advances highlighting structure-function relationships between molecular interactions and macroscopic textural properties are critically evaluated, along with the translational gap between fundamental research and scalable production. The formation of pectin-protein complexes is mainly governed by intermolecular forces such as electrostatic interactions, hydrophobic interactions, hydrogen bonding, and covalent cross-linking. These interactions can be regulated by adjusting pH, ionic strength, temperature, enzymatic treatment, and processing conditions, thereby controlling supramolecular structure, stability, and sensory attributes. Although pectin-protein complexes offer significant potential for texture engineering, industrial application is hindered by raw material variability, limited processing control, and economic considerations. Future research should focus on clarifying molecular mechanisms, establishing selection criteria for pectin, and developing sustainable extraction strategies to facilitate large-scale implementation.
Jin Xie, Jing-Xuan Wang, Xiaoxian Liu et al.· Comprehensive Reviews in Foo...· 0 citations
The transition toward a circular economy has established biodegradable polymer composites as a critical platform for active food packaging. This review systematically examines the structural design, functional mechanisms, and application performance of natural biopolymer matrices, including polysaccharides and proteins. Physicochemical coupling among polymer-network architecture, interfacial interactions, and active-agent dispersion governs the integration of antimicrobial, antioxidant, gas-barrier, UV-shielding, moisture-regulating, and stimuli-responsive functions. Particular emphasis is placed on controlled mass transfer and release kinetics at active packaging interfaces. Active-agent delivery is governed by molecular diffusion, polymer-network relaxation, carrier structure, and microenvironmental triggers such as pH, humidity, and temperature, which collectively determine the effective concentration and duration of antimicrobial and antioxidant activity. These structure–release–function relationships are further evaluated in high-moisture foods, respiring fruits and vegetables, and low-moisture or lipid-rich products. In addition, this review discusses the major constraints on industrial translation, including the migration and regulatory compliance of intentionally and non-intentionally added substances, nanoparticle safety, environment-dependent biodegradation, life cycle impacts, and thermomechanical challenges associated with continuous processing. Future development should move beyond passive material substitution toward the integrated design of active and intelligent packaging, scalable manufacturing, food-specific performance validation, and multi-objective optimization of functionality, safety, cost, and end-of-life behavior.
Yawei Cai, Na Sun, Qixuan Lin et al.· BioResources· 0 citations
The transition toward sustainable food systems has increased interest in plant proteins as alternatives to animal-derived proteins due to their lower environmental impact, including reduced greenhouse gas emissions, land use, and resource demand. However, their broader application is constrained by structural characteristics that limit solubility, interfacial behaviour, digestibility, and sensory performance. Many plant proteins exhibit compact globular structures stabilized by strong intermolecular interactions, restricting their functionality in complex food systems. These structural constraints operate across a hierarchy of scales, from the molecular conformation of secondary and tertiary structures to the micro- and macro-structural organisation of protein aggregates, interfacial films, and gel networks, and it is this multiscale organisation that ultimately governs functional performance in complex food matrices. Non-thermal processing technologies, namely, ultrasound, pulsed electric fields (PEF), and cold plasma, together with the electro-thermal technique of ohmic heating, offer promising approaches for modifying protein structure without causing extensive thermal damage. These methods can induce partial unfolding, alter aggregation behaviour, and enhance the exposure of functional groups, thereby improving solubility, emulsification, and gelation properties. This review adopts an explicit multiscale framework to link molecular-level conformational changes to microstructural aggregation and macroscopic structure–property relationships. It summarizes the mechanisms, functional impacts, and industrial relevance of these technologies in plant protein processing. Building on this analysis, the review evaluates the principal technical bottlenecks, the economic and industrial scalability, and the priority directions for future research on non-thermal and electro-thermal processing of plant proteins.
Noorain Majeed, Kaiser Younis, Owais Yousuf· Frontiers in Soft Matter· 0 citations
This study established a refined plasma activated water (PAW) system to distinguish the effects of acidification and H2O2 from the broader effects of PAW-derived reactive species on gelatin gelation. Acidification altered surface charge and resulting in an increased in β-turn content (38.90%) and ionic bonding (15.23%). H2O2 treatment induced oxidative modification, leading to sulfhydryl oxidation, increased hydrophobic interactions and decreased gelation temperature, but partially disrupted triple-helix-based crosslinking. Notably, PAW exerted unique enhanced effects, significantly enhancing gelling properties by strengthening hydrogen bonding and lowering the eutectic point. Molecular docking further suggested that PAW-derived reactive species promoted hydrogen bonding and hydrophobic interactions with gelatin. These improvements highlight the potential of PAW-modified gelatin for functional gelled foods and gelatin-based packaging requiring enhanced structural and moisture stability, although validation in complex food matrices and practical processing systems remains necessary.
Mengzhe Li, Ruichang Gao, Xin Wang et al.· Food Chemistry: X· 0 citations
Quercetin is a dietary flavonol, which has been reported with antioxidants, anti-inflammatory and anti-cancer properties.
In food application, its use is limited due to low aqueous solubility, susceptibility to thermal degradation and low
bioavailability. To overcome these limitations, protein-polysaccharide complexes are a biocompatible, biodegradable and
edible solution. This review summarises the available literature in this field but provides new information regarding the
application of protein-polysaccharide complex to deliver quercetin in a new environment (high protein beverages) with
physicochemical and sensory issues. Another significant contribution of this review is that it incorporates recent
developments and highlights the need to translate molecular-level mechanisms of complex formation from bench research
to food and nutrition innovation. Specifically, this review examines and systematically analyse the mechanisms for noncovalent complexation due to electrostatic, hydrogen bonding, and hydrophobic interactions, as well as covalent
interactions (Maillard reactions, carbodiimide cross-linking and enzymatic complexation) and correlate these interactions
with advanced microstructural characterisation methods on a molecular level. Thereafter, the review discusses how these
interactions affect measurable functional properties such as encapsulation efficiency, loading capacity, stability, and
bioavailability enhancement. Moreover, it compares various delivery architectures like nanoemulsions, Pickering
emulsions, HIPEs and stimuli-responsive hydrogels to both technical and sensory constraints of high-protein beverages
and contrasts their behaviours, particularly when using whey protein, and other polysaccharides. Finally, a detailed
discussion of the barriers to scale up, batch consistency, cost-effectiveness and regulatory aspects of the industry and a
summary of the emerging research areas such as advanced cross linking, personalised and stimuli responsive systems,
sustainable green processing and clinical translation. Overall, this review shows that protein-polysaccharide complexes
have great importance at the functional ingredient delivery and commercial beverage formulation interface. Thus, it
proposes an innovation strategy that advances both scientific understanding and practical application.
Benjamin Sango Nji, Ruzaina Ishak· International Journal of Dru...· 0 citations
Plant-based nanoparticles are emerging as clean-label carriers and structuring agents for functional foods, and pH-driven assembly has become an important aqueous strategy for their fabrication. This review summarizes recent progress in pH-driven plant-based nanoparticles based on proteins, polysaccharides, and protein-polysaccharide complexes. It discusses their formation mechanisms, including pH-induced solubilization, biopolymer unfolding or ionization, bioactive nucleation during neutralization, and stabilization through hydrophobic interactions, hydrogen bonding, and electrostatic interactions. It also summarizes key nanoparticle characteristics, including particle size, surface charge, encapsulation efficiency, stability, and digestion behavior. These characteristics are further connected with functional food applications, including bioactive delivery, antimicrobial protection, colorant stabilization, texture modification, and real food matrix performance. In addition, this review discusses an emerging one-step "plant-to-nano" strategy that directly extracts bioactive compounds and biopolymers from raw plant materials and converts them into self-assembled nanoparticles. Overall, pH-driven plant-based nanoparticles offer a promising platform for sustainable functional food design.
