Current Research in Food Science最新文献

{"title":"Comparative study of indirect and direct feature extraction algorithms in classifying tea varieties using near-infrared spectroscopy.","authors":"Xuefan Zhou, Xiaohong Wu, Bin Wu","doi":"10.1016/j.crfs.2025.101065","DOIUrl":"10.1016/j.crfs.2025.101065","url":null,"abstract":"<p><p>Tea, a globally cherished beverage, has become an integral part of daily life, particularly in China. Given the extensive variety of teas, each distinguished by unique price points, flavors, and health benefits, effective classification within the tea industry is crucial to address the diverse preferences of consumers. This study utilized indirect and direct feature extraction algorithms to analyze the Near-Infrared (NIR) spectra of various tea varieties and compared their classification outcomes. Principal Component Analysis (PCA) was employed as a dimensionality reduction technique for indirect feature extraction algorithms. The study began with the collection of NIR spectra from different tea varieties, followed by the application of three spectral preprocessing algorithms. Indirect and direct feature extraction algorithms were then used to reduce the dimensionality of the preprocessed data. A K-Nearest Neighbors (KNN) classifier analyzed the dimensionality-reduced data to determine classification accuracy. The findings revealed that the classification accuracies of indirect feature extraction algorithms consistently exceeded those of direct feature extraction algorithms, with the former generally surpassing 90.0 %, while the latter remained lower. This indicates that indirect feature extraction algorithms are more adept at handling complex spectral data. A significant decline in classification accuracy was observed when data were processed with Savitzky-Golay (SG). An in-depth analysis led to the development of an optimization plan incorporating the Successive Projections Algorithm (SPA), which effectively enhanced all classification accuracies to above 90 %.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101065"},"PeriodicalIF":6.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12099700/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144141551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inkjet-printed colorimetric indicators from the peels of red pitaya and Kyoho grape for the detection of food spoilage gases.","authors":"Tianxi Gong, Xiaoyu Luo","doi":"10.1016/j.crfs.2025.101064","DOIUrl":"10.1016/j.crfs.2025.101064","url":null,"abstract":"<p><p>The development of intelligent packaging materials can be alternative means to monitor food freshness and showcase real-time quality decline during storage. Colorimetric indicators are commonly employed as such examples due to their capability to exhibit chemically-responsive color changes triggered by the in-package headspace change during food deterioration. Different food-grade indicator dyes or pigments were investigated in literature, but one challenge was to incorporate the colorant into packaging materials with easy manipulation of indicator compositions. In this study, betanin extracted from red pitaya peel and anthocyanin extracted from Kyoho grape peel were developed into inks and subsequently printed as colorimetric indicators through piezoelectric inkjet printing. The formulated ink solution containing indicator compounds exhibited Newtonian fluid characteristic and was confirmed as printable fluid. The developed indicators showed detectable color responses upon the exposure of increasing levels of different food volatile gases including acetic acid, butyric acid, trimethylamine, ammonia and hexanoic acid. For each gas analyte present at low and high doses, the indicator's color responses can be differentiated by conducting the principal component analysis and hierarchical cluster analysis, with high sensitivity. A preliminary study on seafood freshness monitoring was conducted and visible color changes were observed during shrimp deterioration.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101064"},"PeriodicalIF":6.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12088783/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour.","authors":"Mario Caponio, Michela Verni, Ali Zein Alabiden Tlais, Edoardo Longo, Erica Pontonio, Raffaella Di Cagno, Carlo Giuseppe Rizzello","doi":"10.1016/j.crfs.2025.101059","DOIUrl":"10.1016/j.crfs.2025.101059","url":null,"abstract":"<p><p>Plant-based yogurt substitutes (\"gurts\"), whose market growth is steadily increasing, have emerged as a promising option to promote more sustainable diets and food systems, especially when produced with locally sourced or low-input crops like barley. In this study, a novel gurt made with rice (10 %) and sprouted barley (5 %), was designed. Four lactic acid bacteria strains, <i>Levilactobacillus brevis</i> AM7, <i>Leuconostoc pseudomesenteroides</i> DSM20193, <i>Lactiplantibacillus plantarum</i> 18S9 and H64, were used as starters for making prototypes. Although with some differences in their acidification kinetics and proteolysis, all the strains adapted to the matrix. Then the formulation and production process were optimized. The use of sprouted barley, compared to raw flours, provided a content of amino acids 9-fold higher, further increased (up to 35 %) by the fermentation, and a more complex aroma profile characterized by the presence of furans and aldehydes. However, the high amylolytic activity in sprouted barley interfered with starch gelatinization decreasing the viscosity of the products from 3.3 to 0.08 Pa∗s. To overcome this challenge and obtain a creamy and spoonable product, sprouted barley flour was roasted, deactivating the enzymes and conferring a nutty and toasted flavor to the gurts due to the presence of pyrazines. The stability of the key biochemical and microbiological parameters during refrigerated storage was also assessed. Hence, plant-based gurts made with sprouted barley, emerge as a sustainable and health-promoting substitute to traditional dairy yogurts.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101059"},"PeriodicalIF":6.2,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12088763/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D printed cacao-based formulations as nutrient carriers for immune system enhancement","authors":"Rachel L. Milliken ,&nbsp;Aikaterini Dedeloudi ,&nbsp;Emily Vong ,&nbsp;Robyn Irwin ,&nbsp;Sune K. Andersen ,&nbsp;Matthew P. Wylie ,&nbsp;Dimitrios A. Lamprou","doi":"10.1016/j.crfs.2024.100949","DOIUrl":"10.1016/j.crfs.2024.100949","url":null,"abstract":"<div><div>This study explores the feasibility of using raw Greek honey-infused cacao-based formulations for three-dimensional printing (3DP). It evaluates their physicochemical properties, thermal stability, and rheological behaviour. Three honey varieties, one of which was Lavender Honey (LH), were incorporated into cacao printlets to assess their impact on structural integrity and compatibility with Vitamin D3 (VitD3), a bioactive compound known for immune system enhancement. Including honey aims to improve the nutritional profile, enhance the taste, and potentially increase the bioavailability of VitD3, which is limited by its hydrophobic nature and low oral absorption. Thermal analysis showed that honey-infused cacao printlets maintain a liquid-like state under ambient conditions and exhibit stability up to the printing temperature of 38 °C. Rheological assessments demonstrated that both individually and in combination, increased honey concentrations and VitD3 incorporation enhance viscosity. These changes improve printability and structural integrity during 3DP. While raw LH demonstrated antibacterial activity, no antibacterial efficacy was observed in the LH-based printlets after incubation. LH at a 10% concentration emerged as the optimal formulation, demonstrating balanced structural properties and effective miscibility with VitD3.</div><div>This study highlights how raw Greek honey produced without chemical miticides, has the potential to enhance the functionality and palatability of 3D-printed health supplements. It utilises honey's antimicrobial properties and taste benefits while promoting immune system support through VitD3 integration. The findings highlight the versatility of honey-infused cacao printlets in developing personalized health supplements and pharmaceuticals, suggesting their promising role as delivery systems in personalized medicine. Honeys widely accepted sensory qualities and its application in food products are the basis for the proposition that it enhances palatability. These attributes imply that honey could positively influence the acceptability of the product.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100949"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699800/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical properties of surimi made from edible insects using washing and pH shift methods","authors":"Chae-Ryun Moon,&nbsp;Young-Woong Ju,&nbsp;Su-Hyeon Pyo,&nbsp;So-Won Park,&nbsp;Seul Lee,&nbsp;Mzia Benashvili,&nbsp;Yang-Ju Son","doi":"10.1016/j.crfs.2024.100952","DOIUrl":"10.1016/j.crfs.2024.100952","url":null,"abstract":"<div><div>Edible insects, characterized by their eco-friendly nature and high nutrient value, are promising protein sources. Therefore, we aimed to assess the suitability of insects as source ingredients for surimi, a widely-used, intermediate food material. Mealworm (<em>Tenebrio molitor</em> L.) and two-spotted cricket (<em>Gryllus bimaculatus</em> L.) surimi were prepared, and their physicochemical and rheological properties were examined. Myofibrillar protein-rich fractions were obtained using the washing and pH shift methods. For the pH shift method, the myofibrillar proteins were extracted at acid (pH 2) or alkaline (pH 11) conditions, and surimi gel was prepared by heating myofibrillar protein-rich fractions. The pH shift method resulted in a higher surimi yield from edible insects than the washing method, whereas the washing method resulted in a higher surimi yield from tilapia (<em>Oreochromis niloticus</em>) and chicken breast (<em>Gallus gallus domesticus</em>). After acid treatment, lipid oxidation increased in all samples; however, edible insect surimi exhibited lower oxidation levels than tilapia and chicken breast surimi. Insect proteins, except for acid-treated mealworm proteins, successfully formed gel structures upon heating, resulting in softer gels than those obtained from tilapia and chicken breast. Consequently, the pH shift method resulted in elevated insect surimi yield, and the alkaline treatment was more appropriate for producing fine-quality edible insect surimi. Our study demonstrates the usefulness of edible insects as surimi ingredients, particularly for soft-gel food production. These findings emphasize the innovative application of edible insects in the food industry, suggesting the possibility of expanding their use as alternative protein food ingredients.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100952"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698935/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products","authors":"Beatrice Pellegrini ,&nbsp;Lin Xin Strootman ,&nbsp;Christos Fryganas ,&nbsp;Daniela Martini ,&nbsp;Vincenzo Fogliano","doi":"10.1016/j.crfs.2024.100958","DOIUrl":"10.1016/j.crfs.2024.100958","url":null,"abstract":"<div><div>Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with “ultra-processed foods,” but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs. HM versions of four common foods: plumcake, fish sticks, tomato sauce, and cereal bars. The HM foods were prepared using similar recipes to their industrial counterparts, avoiding technologies and ingredients not available at home. The analysis revealed identical nutritional compositions between the IND and HM versions. Acrylamide (AA) and Maillard reaction (MR) products, considered potentially harmful, showed comparable levels across the food pairs, though HM versions showed slightly higher levels in some cases. AA was undetectable in IND plumcake and HM cereal bars, while HM fish sticks had higher AA content than the industrial version. These findings indicate that homemade foods do not necessarily offer superior nutritional quality or lower levels of harmful compounds compared to industrial products. The classification of food products quality based on processing or industrial ingredients alone is not a reliable indicator of their healthiness.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100958"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11730957/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulating the aroma and taste profile of soybean using novel strains for fermentation","authors":"Xin Hui Chin ,&nbsp;Ryan Soh ,&nbsp;Geraldine Chan ,&nbsp;Pnelope Ng ,&nbsp;Aaron Thong ,&nbsp;Hosam Elhalis ,&nbsp;Kanagasundaram Yoganathan ,&nbsp;Yvonne Chow ,&nbsp;Shao Quan Liu","doi":"10.1016/j.crfs.2024.100933","DOIUrl":"10.1016/j.crfs.2024.100933","url":null,"abstract":"<div><div>A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with <em>Rhizopus oryzae</em>, which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with <em>Neurospora crassa</em> also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with <em>Penicillium camemberti</em>, <em>Penicillium nalgiovense</em>, <em>Penicillium chrysogenum</em>, and <em>Leuconostoc mesenteroides</em> containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including ‘smoky’, ‘cheesy’ and ‘floral’ notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100933"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683219/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial","authors":"Georgia Chatonidi ,&nbsp;Inés Pradal ,&nbsp;Luc De Vuyst ,&nbsp;Christophe M. Courtin ,&nbsp;Kristin Verbeke","doi":"10.1016/j.crfs.2024.100956","DOIUrl":"10.1016/j.crfs.2024.100956","url":null,"abstract":"<div><div>Sourdough bread consumption has been associated with improved glucose and appetite regulation thanks to the presence of organic acids produced during fermentation of the flour-water mixture. We investigated the effects of whole meal sourdough bread (WSB) rich in lactic acid on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). Forty-four normal-weight participants (age: 30 ± 10 y; BMI: 23 ± 2 kg/m²) participated in this double-blind, randomized cross-over trial, consisting of two study visits separated by one week. During each study visit, gastric emptying, subjective appetite, glucose, and C-peptide concentrations were measured at regular time intervals over a 4-h period. After 4 h, <em>ad-libitum</em> energy intake was assessed. Despite no effect of bread type on <em>ad-libitum</em> energy intake at the subsequent meal (p = 0.068), WSB led to lower hunger (p &lt; 0.001), higher fullness (p &lt; 0.001), lower desire to eat (p &lt; 0.001), and lower prospective food consumption (p &lt; 0.001) compared to WYB. WSB had a higher gastric half-emptying time (p = 0.002), lower glucose response between 15 and 30 min (p &lt; 0.05) after bread consumption, and lower C-peptide response between 15 and 90 min (p &lt; 0.05) after bread consumption, compared to WYB. These findings suggest that the consumption of WSB, rich in lactic acid, acutely enhanced satiety and improved the postprandial metabolic response. However, these effects did not result in reduced ad-libitum energy intake.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100956"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11728969/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation","authors":"L.J.H. Sweers ,&nbsp;M. Mishyna ,&nbsp;L.M. Ahrné ,&nbsp;R.M. Boom ,&nbsp;V. Fogliano ,&nbsp;T. Patra ,&nbsp;C.M.M. Lakemond ,&nbsp;J.K. Keppler","doi":"10.1016/j.crfs.2024.100940","DOIUrl":"10.1016/j.crfs.2024.100940","url":null,"abstract":"<div><div>Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored.</div><div>Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0–450 kJ/kg). Microbial inactivation (aerobes, anaerobes, yeasts, and moulds), temperature changes, protein solubility, protein structure (SDS-PAGE and FTIR), and endogenous protease activity were assessed.</div><div>For both insect species, high-intensity PEF (&gt;150 kJ/kg) achieved up to 5 log microbial reduction, but increased temperatures up to 75 °C, altering protein structure. Low-intensity PEF did not affect protein conformation and protease activity, but was not effective in microbial inactivation (&lt;1 log reduction).</div><div>We conclude that while PEF can effectively inactivate microorganisms, it cannot be considered a non-thermal method for the present sample conditions due to the temperature increase at higher intensities. PEF could be well-suitable for incorporation in hurdle techniques, such as combinations with moderate heating. Future research should investigate synergistic effects of PEF, also for using alternative PEF set-ups, with other mild processing techniques for effective microbial inactivation while preserving native protein structure. Furthermore, optimal PEF intensities for enhanced protein solubility should be explored.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100940"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11653145/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142863532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization","authors":"Huan Gong ,&nbsp;Lijia Chen ,&nbsp;Guangyi Kan ,&nbsp;Wenjie Zhang ,&nbsp;Qiqi Qian ,&nbsp;Xichang Wang ,&nbsp;Jian Zhong","doi":"10.1016/j.crfs.2024.100961","DOIUrl":"10.1016/j.crfs.2024.100961","url":null,"abstract":"<div><div>In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.0 induced the most nanoparticle amounts among the three BDAs and a pH range of 3.0–12.0. The crosslinked gelatin nanoparticles (10-nm scale) could aggregate to form larger nanoparticles (hundred-nanometer scale) in the water. The BDA crosslinking induced lower emulsifying properties (EAI: 10.2 ± 0.3 m²/g; ESI: 69.7 ± 3.6 min) for gelatin nanoparticles than gelatin (EAI: 30.9 ± 0.6 m²/g; ESI: 267.8 ± 2.0 min). With the increase of the gelatin nanoparticle concentrations (5–40 g/L), the emulsion viscosity increased (163 ± 9–422 ± 3 mPa s at the rotary speed of 60 rpm), the interfacial tension decreased (10.3 ± 0.2–7.2 ± 0.2 mN/m), and the creaming indexes decreased (42.1% ± 0.7%–13.3% ± 0.8% at day 21). The higher sodium chloride concentration (0.0–0.8 mol/L) induced the lower emulsion stability, even obvious phase separation (0.8 mol/L of NaCl). Therefore, the sodium chloride addition should be carefully considered for the development of emulsion-based foods. This work provided useful information for the development and application of protein nanoparticles.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100961"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11733051/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}