Food Physics最新文献

{"title":"Effects of phosphate salts and ultrasonication on the formation and characteristics of phosphate-chitosan microparticles","authors":"Hugo Espinosa-Andrews ,&nbsp;Jorge Alejandro Barbosa-Nuñez ,&nbsp;Moisés Martínez-Velázquez ,&nbsp;Gustavo Adolfo Castillo-Herrera ,&nbsp;José Nabor Haro-González","doi":"10.1016/j.foodp.2024.100023","DOIUrl":"10.1016/j.foodp.2024.100023","url":null,"abstract":"<div><p>The physicochemical properties of chitosan-microparticles are related to the crosslinking salts. The effects of sodium-pyrophosphate or sodium-tripolyphosphate and ultrasonication on the formation of phosphate-chitosan microparticles were evaluated. Potentiometric titration curves were used to determine the ionization degree of chitosan by employing the Henderson-Hasselbach equation and milliequivalents. Colloidal formation was validated by turbidity and conductivity at different phosphate-chitosan salt ratios. The ultrasonication effect was characterized by visual appearance, zeta potential, particle size, FTIR, SEM, and EDS analyses. Additionally, the impact of particle size on the cytotoxicity and the encapsulation properties of a curcumin microemulsion was assessed. Chitosan ionization degree was pH dependent and was fully ionized below 4.0. The milliequivalent points were estimated at 0.9 and 1.06 for the two crosslinkers and chitosan, respectively. The maximum turbidity observed during complex formation was 0.5 and 1.0 for the pyrophosphate-chitosan and tripolyphosphate-chitosan samples, respectively, showing a critical conductivity value of 1. FTIR showed the interaction between phosphate salts (PO^–) and chitosan amino groups (NH₃⁺) in the region of 1200–1650 cm^–1. SEM showed that the particle size decreased with ultrasonication. After ultrasonication, the particle size of the phosphate-chitosan microparticles decreased 17-fold but the zeta potential did not change. The phosphate-chitosan complexes did not present cytotoxic activity at concentrations lower than 1000 µg/mL. The pyrophosphate-chitosan and tripolyphosphate-chitosan microparticles have remarkable loading capacities for curcumin, making them promising carriers for nutraceutical and pharmaceutical applications.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100023"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000173/pdfft?md5=e72409404359cecd8192def8a8ab9342&pid=1-s2.0-S2950069924000173-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing","authors":"Monalisa Sahoo,&nbsp;Vivek Kumar,&nbsp;S.N. Naik","doi":"10.1016/j.foodp.2024.100016","DOIUrl":"10.1016/j.foodp.2024.100016","url":null,"abstract":"<div><p>The objective of this research endeavor was to enhance the quality and storability of <em>Dioscorea bulbifera</em> through the investigation of the effects of pre-treatment (soaking) and different dehydration temperatures (50, 60, and 70°C) on its mass transfer, color kinetics, texture, microstructure, and rehydration properties. Ten drying and four-color kinetics models were employed to describe drying behavior and color changes. The drying process demonstrated a falling rate, with reduced drying time (from 960 to 540 min) as the convective temperature increased from 50 to 70°C. Moisture diffusivity increased with increasing hot air temperatures (4.15 ×10^–10 – 1.03 ×10^–⁹ m²/s), and the activation energy was determined as 41.82 kJ/mol. Slices dried at 70 °C exhibited higher color change than those dried at 50°C. The modified color model fitted the best color parameters, followed by the fraction model. Slices dried at 60°C showed lower hardness (34.73 N) and higher porosity (27.03 %) as compared with 50°C (49.33 N and 19.82 %) and 70°C (40.16 N and 21.90 %) temperature. Microstructure, moisture diffusion, and texture were closely linked to temperature and moisture content. Boiling and potassium metabisulfite significantly affected drying rate and texture of yam slices . MATLAB analysis provided detailed pore information for each hot air-dried sample, correlating with texture characteristics. This research offers substantial industrial significance by providing methods to enhance dried yam products' quality, shelf-life enhancement, and further exploration of starch extraction and recovery of valuable bioactive compounds.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100016"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000100/pdfft?md5=96a5fc84edefb97e90a3d2c67b848ec6&pid=1-s2.0-S2950069924000100-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141403448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content","authors":"Md Dilshad Karim,&nbsp;Md Abuhena,&nbsp;Md Delower Hossain,&nbsp;Md Mostakim Billah","doi":"10.1016/j.foodp.2024.100014","DOIUrl":"10.1016/j.foodp.2024.100014","url":null,"abstract":"<div><p>Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties and grain cooking quality. This suggests that efforts to select rice varieties with improved cooking quality traits would warrant taking into account the physicochemical attributes of the rice grain. The findings showed that Sworna (27.33), Chinigura (4.41), and Bashmoti (2.19) had the highest cooking time (CT; min), water uptake ratio (WUR), and grain elongation ratio (GER), whereas Bashful (17.33), Sworna (2.63), and Sworna (1.46) had the lowest values. High amylose content (AC; %) was observed in Sworna (30.27), Kalijira (28.47), Bashmoti (27.41), and Chinigura (26.84). Low amylose content was found in Kataribhog (17.53), Bashful (17.88), and BR-16 (25.50). The alkali spreading value (ASV) of varieties ranged from 3.4 to 6.9 and was highest in Kataribhog, lowest in Bashmoti, and intermediate in Chinigura, Bashful, Kalijira, Sworna, and BR-16. The highest and lowest gel consistency values for Kataribhog and BR-16 were 45 mm and 90 mm, respectively, with readings ranging from 90.00 to 45.00 mm across all type. High amylose content, a dominant feature, may alter the physiochemical and cooking qualities of different rice cultivars. Varieties having a high amylose or low Glycemic Index (GI) content may be recommended for further investigation for health concerns and for development of valuable germplasm.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100014"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000082/pdfft?md5=9c83cdcde871c91189b72c85ef85fae0&pid=1-s2.0-S2950069924000082-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141142501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects","authors":"Gurveer Kaur ,&nbsp;Chirasmita Panigrahi ,&nbsp;Swati Agarwal ,&nbsp;Anjali Khuntia ,&nbsp;Monalisa Sahoo","doi":"10.1016/j.foodp.2024.100024","DOIUrl":"10.1016/j.foodp.2024.100024","url":null,"abstract":"<div><p>Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications. This review paper presents a comprehensive overview of nanoemulsions production methods focusing on their formulation strategies, functional properties and different applications in food processing. Various low and high energy methods such as phase inversion, high pressure homogenization, ultrasonication and microfluidization etc., are reviewed to produce nanoemulsions with diverse characteristics and functionalities. Scale-up potential and practical challenges of each production method are also discussed. Various properties of nanoemulsions stability, drug solubility, bioavailability and targeted delivery are highlighted. Furthermore, their potential applications in food and beverage sectors including encapsulation of bioactive compounds, packaging, preservation and new product formulation have been elaborated along with real world examples at commercial stage. This review will contribute to providing knowledge about gastrointestinal fate of nanoemulsions, toxicity and safety by in-vitro and in-vivo testing as well as other research evidences. Regulatory aspects and public perception on use of nanoemulsions are also covered. Nevertheless, nanoemulsion presents immense potential for addressing various challenges in food industry. Continued research efforts in formulation design, ingredient selection, its compatibility with food constituents as well as the associated safety issues should be undertaken to unlock new opportunities towards scalability and commercialization.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100024"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000185/pdfft?md5=9e37b40b3d026fb5947abbc53ba5dad9&pid=1-s2.0-S2950069924000185-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research progress on microbial control techniques of prepared dishes","authors":"Xiushan Wang ,&nbsp;Pu Jing ,&nbsp;Chen Chen ,&nbsp;Jinhong Wu ,&nbsp;Huiyun Chen ,&nbsp;Shunshan Jiao","doi":"10.1016/j.foodp.2024.100015","DOIUrl":"10.1016/j.foodp.2024.100015","url":null,"abstract":"<div><p>Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control a critical step in production. This paper reviews microbial control techniques commonly used in prepared dishes, including conventional thermal techniques; novel thermal processing, including microwave (MW) and radio frequency (RF) heating; and non-thermal treatment, such as high-pressure processing (HPP) and irradiation. In addition, it summarizes the applications of these techniques in prepared dishes and analyzes factors affecting microbial inactivation, providing guidance for the optimization of these techniques. These technologies are compared in terms of technical characteristics, commercial applicability, the dish types for which they are suitable, etc. Traditional thermal treatment is currently the main processing method used for the industrial microbial control of prepared dishes, while other novel processing technologies have their own characteristics. MW has poor penetration ability, RF is suitable for dishes with a regular shape and consistent thickness, HPP (generally 300–600 MPa) is unsuitable for dishes containing air bubbles, and low-dose irradiation (&lt;10 kGy) is preferred only for the pasteurization of prepared dishes due to food safety concerns. Finally, the challenges and countermeasures associated with their application in prepared dishes are discussed. Further studies and continuous improvements of microbial control techniques are of great significance to produce safe and high-quality prepared dishes.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100015"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000094/pdfft?md5=65ea14ae81c495d6f2eefc39b5139eec&pid=1-s2.0-S2950069924000094-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141394760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables","authors":"Roji Waghmare ,&nbsp;Manoj Kumar ,&nbsp;Baohong Zhang ,&nbsp;Rahul Yadav ,&nbsp;Ajinath Dukare ,&nbsp;Radha ,&nbsp;Deepak Chandran ,&nbsp;Pratik Nayi ,&nbsp;Muzaffar Hasan ,&nbsp;Sangram Dhumal ,&nbsp;Trupti Dharmarao ,&nbsp;Tanu Malik ,&nbsp;Ruprekha Sarma ,&nbsp;Saurjaynee Biswas ,&nbsp;Jose M. Lorenzo","doi":"10.1016/j.foodp.2024.100022","DOIUrl":"10.1016/j.foodp.2024.100022","url":null,"abstract":"<div><p>Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables. The short-duration light pulses, ranging from 1 to 20 flashes per second with an energy density of about 0.01–50 Jcm⁻², ensure the killing of several disease-causing microorganisms by causing minimal impact on the quality parameters in fruits and vegetables. This technology enhances safety and extends shelf-life period of fruits and vegetables. Furthermore, PL decreases or inhibits the harmful effect of conventional techniques on nutritional components. The review discusses recent research on PL's influence on nutritional and physicochemical parameters and its potential applications for extending the shelf life of fruits and vegetables. This PL technology can be successfully employed alone or in combination with other techniques for enhancing fresh produce life. PL is considered a safe, eco-friendly and non-thermal technique for shelf-life extension. For this review article, keywords such as pulsed light, fruits and vegetables, microbial safety and shelf life were selected and most relevant papers were cited. Thus, the present review article, supported by 70 references, highlights the novel potential of PL treatment and its diverse applications in the fruit and vegetable sector.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100022"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000161/pdfft?md5=d080b0db3f171214428e29be340c5c38&pid=1-s2.0-S2950069924000161-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study","authors":"Xuan Zhang ,&nbsp;Yu Chen ,&nbsp;Yu Hu ,&nbsp;Jian Jin ,&nbsp;Hui lin Shen ,&nbsp;Chibuike C. Udenigwe","doi":"10.1016/j.foodp.2024.100019","DOIUrl":"10.1016/j.foodp.2024.100019","url":null,"abstract":"<div><p>Peanut protein (PP)/buckwheat protein (BWP) mixture crosslinked by transglutaminase (TGase) under dual-frequency ultrasound (DFU) field was developed and its structural and functional properties were characterized. The results showed that the optimal DFU parameters for PP-BWP crosslinking were 25 kHz/40 kHz dual-frequency ultrasound working time ratio of 10:10 (s/s), a temperature of 45°C, ultrasonic power density of 125 W/L and time duration of 30 min, resulting in the degree of crosslinking (DC) of 37.7 %, which is 125 % higher than that of the control. The solubility at pH 7.0, oil-holding capacity, and emulsifying capacity of the protein aggregate (peanut protein-buckwheat protein crosslinked by TGase under dual-frequency ultrasound, U-TG-PP-BWP) was significantly (<em>P</em>&lt;0.05) improved compared with protein aggregates formed without ultrasound (TG-PP-BWP); however, the emulsion stability, foaming capacity and form stability decreased. Secondary structure analysis indicated no apparent difference between un-crosslinked protein and U-TG-PP-BWP. After ultrasound treatment, the α-helix decreased by 11.2 % and the β-sheet, β-turn and random coil increased by 7.7 %, 3.4 % and 4.7 %, respectively, in U-TG-PP-BWP compared to TG-PP-BWP. The microstructures showed that U-TG-PP-BWP formed a lamellar structure with many micropores while TG-PP-BWP aggregated into large and tight blocks. SDS-PAGE analysis showed that, compared to PP and BWP, the subunit bands of cross-linked TG-PP-BWP and U-TG-PP-BWP were altered at 14.4–116 kDa, yielding proteins larger than 116 kDa, suggesting covalent cross-linking of the two proteins. In conclusion, the enzymatic cross-linking of proteins can be promoted by DFU, providing a new approach to developing novel plant proteins.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100019"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000136/pdfft?md5=081c15b748ec139d6e41097a2a6a19cb&pid=1-s2.0-S2950069924000136-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141622984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Cold Plasma and Thermal Treatment on the Storage Stability and Shelf-Life of Pineapple Juice: A Comprehensive Postharvest Quality Assessment","authors":"Sunil Pipliya,&nbsp;Sitesh Kumar,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.foodp.2024.100025","DOIUrl":"10.1016/j.foodp.2024.100025","url":null,"abstract":"<div><p>The primary concern regarding the pineapple juice processing industry is its insufficient stability. The goal of this investigation is to evaluate the storage stability and shelf life of cold plasma (CP) and thermally treated pineapple juice samples (S1, untreated; S2, optimized plasma-treated; S3, extreme plasma-treated; S4, thermally-treated) packed in glass (GL) and polyethylene terephthalate (PET) bottles at 5, 15, and 25°C. The color parameters increased with time and storage temperature. However, the bioactive substances decreased during storage for all the samples. Moreover, all the samples at elevated temperatures showed a higher degradation rate for bioactive compounds and color parameters. The changes in color parameter values across all samples showed zero-order kinetics, while the bioactive compounds followed a 1^st-order kinetics. The application of various packing materials and storage temperatures had a significant impact (p &lt; 0.05) on the microbiological, enzyme inactivation, and biochemical characteristics of the samples. However, there was an insignificant effect (p &gt; 0.05) on the pH, acidity, and soluble solids. CP and thermally-treated samples reduced natural microbiota below the detection limit (&lt;1-log CFU/mL). The sensory quality of S2, S3, and S4 samples remained above the acceptable limit (OA&gt;5) for 120 d at 5 ℃. The shelf-life of the optimized CP-treated juice sample packed in GL bottles was 90, 50, and 25 days at 5, 15, and 25°C, respectively, based on AA≥20<!--> <!-->mg/100<!--> <!-->mL, OA≥5, ΔE*≤12, and microbial count≤6-log CFU/mL. In conclusion, CP is an effective non-thermal method that may extend the shelf life of pineapple juice packed in GL bottles by up to 90 days in refrigerated conditions (5 °C).</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100025"},"PeriodicalIF":0.0,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000197/pdfft?md5=d394b5f72b6a928e0fa387437c76858c&pid=1-s2.0-S2950069924000197-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interdisciplinary innovation involving food science and physics: Food Physics","authors":"Haile Ma,&nbsp;Juming Tang,&nbsp;Hosahalli S. Ramaswamy,&nbsp;Muthupandian Ashokkumar,&nbsp;Zhongli Pan","doi":"10.1016/j.foodp.2023.100001","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100001","url":null,"abstract":"","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100001"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49721243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten","authors":"Yanyan Zhang ,&nbsp;Siqi Zhang ,&nbsp;Bingrui Wang ,&nbsp;Hongwei Wang ,&nbsp;Xingli Liu ,&nbsp;Hua Zhang","doi":"10.1016/j.foodp.2023.100004","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100004","url":null,"abstract":"<div><p>Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic field assisted freezing (EFAF) on the functional properties, structural characteristics and aggregation behavior of gluten. The results showed that EFAF improved the functional properties of gluten with enhanced water holding, emulsifying and foaming properties. When the electrostatic field was applied, the α-helix content and g-g-g conformation of gluten proteins increased with a maximum of 27.50 % and 40.05 %, respectively, which were significantly different from the control (<em>P</em> &lt; 0.05). The degree of depolymerization of gluten macromolecules decreased when the electrostatic field was applied, and was obtained to be the lowest at 600 V with 5.71 %, which was significantly different from that without applied electrostatic field (<em>P</em> &lt; 0.05). After EFAF, AFM analysis showed a more intact glutenin chain structure and smaller particle size of the gliadin. These results indicated that EFAF improved the functional properties of gluten proteins by the mechanism of slowing down the depolymerization of gluten macromolecules, maintaining the chain structure of gluten, stabilizing the intramolecular disulfide bonds of gliadin, and stabilizing the microstructure of gluten.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100004"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992300004X/pdfft?md5=484cd53e7441b2508b145cabaec6aa58&pid=1-s2.0-S295006992300004X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72286625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}