Current Research in Food Science最新文献

{"title":"Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition","authors":"Andrea Araiza-Calahorra,&nbsp;Alan R. Mackie,&nbsp;Anwesha Sarkar","doi":"10.1016/j.crfs.2024.100806","DOIUrl":"10.1016/j.crfs.2024.100806","url":null,"abstract":"<div><p>Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the <em>in vitro</em> oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein content, then enriching to a final 10 wt% concentration (M2). The hypothesis was that formulations with HWP or method 2 (M2) would offer lubrication benefits by inducing droplet coalescence, aiding in the formation of a lubricating boundary tribofilm. Surprisingly, the tribological behavior of high-protein emulsions showed minimal dependence on oil droplet volume fraction. However, both HWP-based emulsions and those processed with M2 for WPI exhibited significant friction reduction, which may be attributed to the presence of coalesced oil droplets, supporting our hypothesis. Substituting 50 wt% of WPI with HWP in emulsion-filled gel boli resulted in very low friction coefficients in the boundary lubrication regime, suggesting oil droplet release from the gel matrix. These findings provide insights into designing high-protein foods with improved mouthfeel for the elderly population, necessitating further validation through sensory studies.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100806"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001321/pdfft?md5=c26de9e9ca963ed077ff36434a6272d9&pid=1-s2.0-S2665927124001321-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141691875","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":"Correct labelling? A full analytical pathway for silica and titania particles in food products","authors":"Christina Glaubitz ,&nbsp;Amélie Bazzoni ,&nbsp;Christoph Neururer ,&nbsp;Raphael Locher ,&nbsp;Kata Dorbić ,&nbsp;Jessica Caldwell ,&nbsp;Miguel Spuch-Calvar ,&nbsp;Laura Rodriguez Lorenzo ,&nbsp;Sandor Balog ,&nbsp;Vincent Serneels ,&nbsp;Barbara Rothen-Rutishauser ,&nbsp;Alke Petri Fink","doi":"10.1016/j.crfs.2024.100808","DOIUrl":"10.1016/j.crfs.2024.100808","url":null,"abstract":"<div><p>Introducing particles as additives, specifically engineered nanoparticles, in the food industry has improved food properties. Since 2014, alongside the presence of these added particles, there has been a mandatory requirement to disclose if those additives are nanomaterials in the ingredient list of food products. However, detecting and characterizing nanomaterials is time-consuming due to their small sizes, low concentrations, and diverse food matrices.</p><p>We present a streamlined analytical process to detect the presence of silica and titania particles in food, applicable for food regulation and control. Using X-ray Fluorescence Spectrometry for screening enables quick categorization of inorganic particles labeling accuracy, distinguishing products with and without them. For the former, we develop matrix-independent digestion and introduce time-effective statistics to evaluate the median particle size using a reduced number of particles counted, ensuring accurate “nano” labeling.</p><p>Through the implementation of this work, our objective is to simplify and facilitate verifying the proper labeling of food products.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100808"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001345/pdfft?md5=f1a6dbb781ed8ea87627319ce932d74a&pid=1-s2.0-S2665927124001345-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141705764","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":"Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization","authors":"Rui Liu ,&nbsp;Qiuhui Hu ,&nbsp;Gaoxing Ma ,&nbsp;Fei Pei ,&nbsp;Liyan Zhao ,&nbsp;Ning Ma ,&nbsp;Fan Yang ,&nbsp;Xiao Liu ,&nbsp;Anxiang Su","doi":"10.1016/j.crfs.2024.100688","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100688","url":null,"abstract":"<div><p>The 3D printing (3DP) technology shows great potential in the food industry, but the development of edible ink is currently insufficient. <em>Pleurotus ostreatus</em> (<em>P. ostreatus</em>) emerges as a novel promising candidate. In this study, a mixed ink was obtained by incorporating butter into <em>P. ostreatus</em>. The effects of different ratios of <em>P. ostreatus</em> and butter, as well as the influence of ink steaming were investigated on 3D printed products. The results indicated that all inks of the <em>P. ostreatus</em> system exhibited positive shear-thinning behavior, and the system maintained stable intermolecular hydrogen bonding when <em>P. ostreatus</em> powder concentration was 40 % (w/v). Furthermore, the L* value of the system was elevated for butter adding. The system with steaming exhibited superior stabilized molecular structure compared to the native system, particularly with a steaming duration of 5 min, showcasing its outstanding supporting capacity. This study suggests that <em>P. ostreatus</em> is a promising candidate in 3DP for the development of an edible ink that promotes innovation and nutritional food.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100688"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000145/pdfft?md5=01d9c58e54ee41889f2ca93f015c7bbd&pid=1-s2.0-S2665927124000145-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139674766","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":"Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective","authors":"Lucie Ribourg-Birault ,&nbsp;Anne Meynier ,&nbsp;Simon Vergé ,&nbsp;Emeline Sallan ,&nbsp;Alice Kermarrec ,&nbsp;Xavier Falourd ,&nbsp;Claire Berton-Carabin ,&nbsp;Anne-Laure Fameau","doi":"10.1016/j.crfs.2024.100690","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100690","url":null,"abstract":"<div><p>Air-in-oil foams, or oleofoams, have a great potential for food applications as they can at least partially replace animal or hydrogenated fats, without compromising on textural properties. Yet, there are some challenges to tackle before they can largely be implemented for real-life applications. One of those is the lack of data regarding their oxidative stability. This is an important point to consider, as although using oils rich in polyunsaturated fatty acids (PUFAs) is highly desirable from a nutritional perspective, these fatty acids are particularly prone to oxidation, which leads to major degradations of food quality. This work thus aimed to investigate the oxidative stability of oleofoams prepared with omega-3 PUFA-rich vegetable oils (rapeseed or flaxseed oil) and various types of high melting point lipid-based oleogelators (stearic acid, glyceryl monostearate and stearyl alcohol) when incubated at room temperature. The physical structure and stability of the oleofoams was monitored by various techniques (visual observations, microscopy, DSC, NMR, SAXS and WAXS). Lipid oxidation was assessed by combined measurements of primary (conjugated diene hydroperoxides) and secondary (thiobarbituric acid reactive substances – TBARS) products. We found that the oxidative stability of oleofoams was higher compared to that of the corresponding bulk oil. This protective effect was also found when the oil was simply mixed with the oleogelator without incorporation of air bubbles (i.e., forming an oleogel), and was somewhat modulated depending on the type of oleogelator. These results suggest that oleogelators and the structural changes that they induce limit the cascaded propagation of lipid oxidation in oil-continuous matrices, which is promising in the perspective of future applications.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100690"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000169/pdfft?md5=b8d10bc3fc8c46e02518ec53fe70e3b6&pid=1-s2.0-S2665927124000169-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139674843","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":"Pyrroloquinoline Quinone (PQQ): Its impact on human health and potential benefits","authors":"Tingdong Yan ,&nbsp;Muhammad Farrukh Nisar ,&nbsp;Xiaomeng Hu ,&nbsp;Jieming Chang ,&nbsp;Yichen Wang ,&nbsp;Yan Wu ,&nbsp;Zhaoguo Liu ,&nbsp;Yi Cai ,&nbsp;Jia Jia ,&nbsp;Yanming Xiao ,&nbsp;Chunpeng Wan","doi":"10.1016/j.crfs.2024.100889","DOIUrl":"10.1016/j.crfs.2024.100889","url":null,"abstract":"<div><div>Pyrroloquinoline Quinone (PQQ) is a redox-active quinone molecule with significant implications for human health. Originally identified as a bacterial cofactor, PQQ has since been lauded for its diverse biological and therapeutic activities. It serves as an essential cofactor for oxidative enzymes that are vital for mitochondrial function and ATP synthesis. PQQ exhibits superior antioxidant properties that protect against ROS-mediated oxidative stress, aging, neurodegenerative diseases, certain cancers, diabetes, and metabolic disorders. It also enhances cognitive abilities and reduces insulin sensitivity. PQQ's antioxidant nature helps mitigate oxidative stress, which is implicated in many diseases. It has been shown to target cancer cells selectively, suggesting its potential as a therapeutic agent. Clinical studies have indicated the potential benefits of PQQ supplementation, including improvements in cardiovascular health, cognitive function, weight management, insulin sensitivity, and the prevention of metabolic syndromes. The safety of PQQ has been established, with no reported toxicity or genotoxicity in various studies, and it is considered a safe nutritional supplement. Future research directions should focus on determining the optimal dosages of PQQ for specific health outcomes and assessing its long-term effectiveness and safety. The translation of PQQ research into clinical practice could offer new strategies for managing metabolic disorders, enhancing cognitive health, and potentially extending lifespan. In summary, PQQ is a promising molecule with broad potential health benefits, impacting human health from cellular metabolism to disease prevention and treatment, positioning it as a key player in nutritional science and public health.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100889"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532695","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":"Food processing drives the toxic lectin reduction and bioactive peptide enhancement in Pinellia ternata","authors":"Xuechun Wang ,&nbsp;Xiqing Bian ,&nbsp;Pingping Dong ,&nbsp;Li Zhang ,&nbsp;Lili Zhang ,&nbsp;Chengfeng Gao ,&nbsp;Haoyuan Zeng ,&nbsp;Na Li ,&nbsp;Jian-Lin Wu","doi":"10.1016/j.crfs.2024.100895","DOIUrl":"10.1016/j.crfs.2024.100895","url":null,"abstract":"<div><div>Processing can change the properties and flavors of food. Many plants in the Araceae family can be used as food or medicine, but their raw materials are usually toxic, such as <em>Pinellia ternata</em> tuber (PTT). After processing (processed PTT, PPTT), its toxicity is reduced. However, the mechanism remains unclear. In this study, a novel approach integrating liquid chromatography-mass spectrometry, feature-based molecular networking (FBMN), <em>de novo</em> sequencing, and protein database searching was applied to rapidly discover and characterize peptides in PPTT. Potential antihypertensive peptides were screened using <em>in silico</em> methods, angiotensin I-converting enzyme (ACE) inhibitory assay, and molecular docking analysis. A significant decrease was observed in toxic lectins after processing. Meanwhile, a total of 1954 mass spectral nodes were discovered in PPTT, of which 130 were annotated as peptides by FBMN. These peptides, ranging from 2 to 21 amino acids, were rapidly identified using PEAKS. Notably, 98 peptides were derived from lectins, most of which increased after processing. Approximately 30% of identified peptides were screened for potential high antihypertensive activity <em>in silico</em>. Five peptides exhibited inhibitory effects on ACE, with two showing IC₅₀ values of 131 and 185 μM. Dynamic profiling indicated that 7–9 days of processing is optimal for reducing toxicity and enhancing efficacy. More importantly, these peptides were also found in commercial PPTT, confirming their bioactivity contributions. These findings provide insights into the mechanism by which food processing drives the toxic lectin reduction and bioactive peptide enhancement in PTT, providing a novel approach to rapidly discover bioactive peptides, which can be extended to other foods in Araceae family.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100895"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539583","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":"Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods","authors":"Shuo Fan ,&nbsp;Yaxin Yin ,&nbsp;Qirui Liu ,&nbsp;Xinru Yang ,&nbsp;Daodong Pan ,&nbsp;Zhen Wu ,&nbsp;Ming Du ,&nbsp;Maolin Tu","doi":"10.1016/j.crfs.2024.100878","DOIUrl":"10.1016/j.crfs.2024.100878","url":null,"abstract":"<div><div>With the growing demand for healthy and sustainable food, blue food proteins have emerged as an important way to address resource-intensive production and environmental concerns. This paper systematically reviewed the extraction technologies, properties and bioactivities of blue food proteins and explored their wide range of applications. The novel extraction technologies not only improve the extraction efficiency of the proteins, shorten the production time and have environmental advantages, but also enhance the protein properties and facilitate subsequent applications. The amino acid composition of the blue food proteins is close to the FAO recommended standard and better than most of the livestock proteins, with excellent solubility and water holding capacity. Some of the proteins also have significant bioactivity and show great potential for improving health. Applications include emulsions, protein films, microcapsules, food colorants, dietary supplements, 3D printing materials, and cultured meat. This paper provides theoretical support for further research and application of blue food proteins and promotes their wider application in future food products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100878"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532762","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":"Integrated multi-omics profiling highlights the diet-gut-brain axis in low-calorie diets promoted novelty-seeking behavior","authors":"Shuangping Wang ,&nbsp;Ling-Yan Su ,&nbsp;Junquan Chen ,&nbsp;Yang Tian ,&nbsp;Hejiang Zhou","doi":"10.1016/j.crfs.2024.100897","DOIUrl":"10.1016/j.crfs.2024.100897","url":null,"abstract":"<div><div>The foods that we eat are closely linked to the development and function of neurophysiology, affecting mood, cognition, and mental health. Yet, it is not known whether and how dietary patterns affect brain function and mood. Here, we explored the impact of various diets on the behavior of mice. Low-calorie (LC) diet-fed mice exhibited increased novel exploratory behaviors, including novelty to new foods, objects, and environments. The host transcriptome sequencing showed an increase of <em>Areg</em> in the cerebral cortex of mice fed with LC, and IMPC showed that <em>Areg</em> knock-out mice exhibited significantly decreased exploration of novel environments. According to the metagenomic sequencing results, a significant increase in the levels of s_Schaedlerella and s_1XD8-76 was observed after LC feeding. Integrated analysis of microbiota metabolites and host transcriptomics suggested that 68 differential metabolites in LC-fed mice were associated with upregulation of <em>Areg</em> expression. This study demonstrates the powerful impact of LC feeding on the restoration of gut microbiota and the improvement of novelty-seeking behavior. In addition, this study supports the idea that microbiota-associated metabolites can modulate host gene transcription, which provides a link between dietary patterns and their impact on the emotional and cognitive centers of the brain.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100897"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572522","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":"Integrating near-infrared hyperspectral imaging with machine learning and feature selection: Detecting adulteration of extra-virgin olive oil with lower-grade olive oils and hazelnut oil","authors":"Derick Malavi ,&nbsp;Katleen Raes ,&nbsp;Sam Van Haute","doi":"10.1016/j.crfs.2024.100913","DOIUrl":"10.1016/j.crfs.2024.100913","url":null,"abstract":"<div><div>Detecting adulteration in extra virgin olive oil (EVOO) is particularly challenging with oils of similar chemical composition. This study applies near-infrared hyperspectral imaging (NIR-HSI) and machine learning (ML) to detect EVOO adulteration with hazelnut, refined olive, and olive pomace oils at various concentrations (1%, 5%, 10%, 20%, 40%, and 100% m/m). Savitzky-Golay filtering, first and second derivatives, multiplicative scatter correction (MSC), standard normal variate (SNV), and their combinations were used to preprocess the spectral data, with Principal Component Analysis (PCA) reducing dimensionality. Classification was performed using Partial Least Squares-Discriminant Analysis (PLS-DA) and ML algorithms, including k-Nearest Neighbors (k-NN), Naïve Bayes, Random Forest (RF), Support Vector Machine (SVM), and Artificial Neural Networks (ANN). PLS-DA, k-NN, RF, SVM, NB, and ANN models achieved accuracy rates of 97.0–99.0%, 96.2–100%, 96.5–100%, 98.6–99.5%, 93.9–99.7%, and 99.2–100%, respectively, in discriminating between pure EVOO, adulterants, and adulterated oils. PLS-DA, RF, SVM, and ANN significantly outperformed Naïve Bayes (p &lt; 0.05) in binary classification, with Matthews correlation coefficient (MCC) values exceeding 0.90. All the binary classifiers except Naïve Bayes, when coupled with SNV/MSC, Savitzky-Golay smoothing and derivatives, consistently achieved perfect scores (1.0) for accuracy, sensitivity, specificity, F1 score, precision, and MCC in distinguishing pure EVOO from adulterated oils. No significant differences (p &gt; 0.05) in model performance were found between those using full spectra and those based on key variable selection. However, PLS-DA and ANN significantly outperformed k-NN, RF, and SVM (p &lt; 0.05), with MCC values ranging from 0.95 to 1.00, indicating superior classification performance. These findings demonstrate that combining NIR-HSI with machine learning, along with key variable selection, potentially offers an effective, non-destructive solution for detecting adulteration in EVOO and combating fraud in the olive oil industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100913"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572523","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":"Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics","authors":"Yueyue Qiang ,&nbsp;Hang Wei ,&nbsp;Biao Huang ,&nbsp;Hongfei Chi ,&nbsp;Jianwei Fu","doi":"10.1016/j.crfs.2023.100668","DOIUrl":"https://doi.org/10.1016/j.crfs.2023.100668","url":null,"abstract":"<div><p>The application of turmeric essential oil (TEO), a natural effective antibacterial agent, in food preservation is limited due to high volatility and low stability. This study aimed to improve its stability and release behavior by synthesizing TEO/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex (IC) in a saturated aqueous solution. An orthogonal experimental design was used to determine the optimal process conditions (HP-β-CD to TEO, g/mL), 16:1; stirring speed, 850 r/min; encapsulation time, 2 h), achieving a comprehensive score value of 85.62% for TEO/HP-β-CD-IC. Through comprehensive characterization, the results showed that TEO was completely embedded in HP-β-CD with increased stability. Free TEO exhibited a weight loss of 67.64% between 30 and 300 °C, while TEO/HP-β-CD-IC had a mass loss of only 9.33%. HP-β-CD and TEO/HP-β-CD-IC showed positive ZP values that were 124.76 mV and 132.16 mV, respectively. The release behavior and release kinetics of TEO/HP-β-CD-ICs were also studied, and the results showed that TEO/HP-β-CD-IC release rate increased under higher temperature and relative humidity—consistent with Fick’s diffusion.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100668"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002368/pdfft?md5=95cdb823fc8241e4b64ae56ebc13a907&pid=1-s2.0-S2665927123002368-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139107095","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}