Current Research in Food Science最新文献

{"title":"A novel hybrid MCDM framework combining TOPSIS, PROMETHEE II, and VIKOR for peach drying method selection","authors":"Burak Gülmez","doi":"10.1016/j.crfs.2025.101034","DOIUrl":"10.1016/j.crfs.2025.101034","url":null,"abstract":"<div><div>The selection of optimal drying technologies for peach processing presents a complex decision-making challenge due to multiple conflicting criteria. This study introduces a novel hybrid multi-criteria decision-making (MCDM) framework combining TOPSIS, VIKOR, and PROMETHEE II methods to evaluate eight drying technologies. The evaluation was conducted across twelve criteria, encompassing product quality, operational efficiency, economic factors, and environmental impact. Data were collected from five industry experts through structured matrices. The results demonstrate that vacuum drying emerged as the optimal technology, maintaining the top position in 75 % of sensitivity scenarios. Freeze drying and heat pump drying consistently ranked among the top three alternatives across all methods. The correlation analysis revealed strong agreement between VIKOR and PROMETHEE II rankings (0.857), while TOPSIS provided complementary insights. Sensitivity analysis identified energy consumption, investment cost, and nutritional retention as the most critical factors influencing technology selection. The findings indicate that advanced drying technologies significantly outperform traditional methods in terms of overall performance. This research provides a comprehensive framework for evidence-based decision-making in food processing technology selection and establishes quantitative benchmarks for future technology evaluations in the fruit drying industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101034"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681396","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":"Unlocking chickpea flour potential: AI-powered prediction for quality assessment and compositional characterisation","authors":"Ali Zia ,&nbsp;Muhammad Husnain ,&nbsp;Sally Buck ,&nbsp;Jonathan Richetti ,&nbsp;Elizabeth Hulm ,&nbsp;Jean-Philippe Ral ,&nbsp;Vivien Rolland ,&nbsp;Xavier Sirault","doi":"10.1016/j.crfs.2025.101030","DOIUrl":"10.1016/j.crfs.2025.101030","url":null,"abstract":"<div><div>The growing demand for sustainable, nutritious, and environmentally friendly food sources has placed chickpea flour as a vital component in the global shift to plant-based diets. However, the inherent variability in the composition of chickpea flour, influenced by genetic diversity, environmental conditions, and processing techniques, poses significant challenges to standardisation and quality control. This study explores the integration of deep learning models with near-infrared (NIR) spectroscopy to improve the accuracy and efficiency of chickpea flour quality assessment. Using a dataset comprising 136 chickpea varieties, the research compares the performance of several state-of-the-art deep learning models, including Convolutional Neural Networks (CNNs), Vision Transformers (ViTs), and Graph Convolutional Networks (GCNs), and compares the most effective model, CNN, against the traditional Partial Least Squares Regression (PLSR) method. The results demonstrate that CNN-based models outperform PLSR, providing more accurate predictions for key quality attributes such as protein content, starch, soluble sugars, insoluble fibres, total lipids, and moisture levels. The study highlights the potential of AI-enhanced NIR spectroscopy to revolutionise quality assessment in the food industry by offering a non-destructive, rapid, and reliable method for analysing chickpea flour. Despite the challenges posed by the limited dataset, deep learning models exhibit capabilities that suggest that further advancements would allow their industrial applicability. This research paves the way for broader applications of AI-driven quality control in food production, contributing to the development of more consistent and high-quality plant-based food products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101030"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715536","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":"Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism","authors":"Jie Tang ,&nbsp;Bin Lin ,&nbsp;Yimin Shan ,&nbsp;Gang Zhang ,&nbsp;Liping Zhu ,&nbsp;Wei Jiang ,&nbsp;Qun Li ,&nbsp;Lei Zhang ,&nbsp;Shengzhi Yang ,&nbsp;Qiang Yang ,&nbsp;Shenxi Chen ,&nbsp;Hai Du","doi":"10.1016/j.crfs.2025.101008","DOIUrl":"10.1016/j.crfs.2025.101008","url":null,"abstract":"<div><div>Ethyl acetate, a characteristic flavor compound in light-flavor Baijiu (LFB), plays a pivotal role in defining its sensory profile. Insufficient concentrations in fermented grains may diminish the quality of Baijiu. Indigenous microbial bioaugmentation has proven effective in improving Baijiu quality by reshaping microbial community and modulating flavor metabolism within fermentation ecosystems. This study investigated the effects of <em>Jiuqu</em> fortified with an indigenous <em>Saccharomycopsis fibuligera</em> Y162 on the microbial community, physicochemical parameters, and volatile compound profiles throughout the fermentation of LFB. Results demonstrated a significant increase in ethyl acetate content in both original Baijiu and fermented grains, alongside pronounced fungal community restructuring. PacBio single-molecule real-time (SMRT) sequencing analysis showed that <em>Lactobacillus helveticus</em>, <em>Rhizopus</em> sp., <em>Saccharomyces cerevisiae</em>, and <em>Issatchenkia orientalis</em> became the dominant species at the end of fermentation. Correlation network analysis revealed that ethyl acetate was significantly related (<em>P</em> &lt; 0.05, |ρ| &gt; 0.7) to the <em>I. orientalis</em> and <em>Rhizopus</em> sp. (the main fungal biomarkers), which was driven by the functional <em>S. fibuligera.</em> Mantel test further highlighted acidity, temperature, and moisture as critical environmental factors influencing the microbial community (<em>P</em> &lt; 0.05, |ρ| &gt; 0.7)<em>.</em> To summarize, biofortification with <em>S. fibuligera</em> exhibited positive effects in enhancing typical flavor metabolites by influencing fungal community structure in LFB. These findings imply that the indigenous strains have great application potential in improving the quality of Baijiu.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101008"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549552","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}