Current Research in Food Science最新文献_第5页

Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100970

Camilla Cattaneo , Sara Spinelli , Caterina Dinnella , Cristina Proserpio , Erminio Monteleone , Ella Pagliarini , Monica Laureati

{"title":"Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample","authors":"Camilla Cattaneo , Sara Spinelli , Caterina Dinnella , Cristina Proserpio , Erminio Monteleone , Ella Pagliarini , Monica Laureati","doi":"10.1016/j.crfs.2025.100970","DOIUrl":"10.1016/j.crfs.2025.100970","url":null,"abstract":"<div><div>In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for ‘savory’ stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences. Associations among sensory-hedonic patterns, nutritional status, personality, and psycho-attitudinal traits, as well as food habits, were considered.</div><div>Participants (n = 2878) rated their liking and intensity of salty, umami, and overall flavor sensations for bean purée with varying salt levels and provided anthropometric and food consumption data. K-means clustering identified specific sensory-hedonic patterns: ‘Dislikers’ and ‘Moderate Likers’ in women, and ‘Dislikers’ and ‘Likers’ in men. In both genders, the increased concentration of NaCl in the model food translated in opposite hedonic reactions, which was less evident in men with ‘Likers’ showing a higher preference for the saltiest sample. An overweight condition also characterized this latter group. Both 'Likers' clusters (regardless of gender) showed higher familiarity/consumption of less healthy foods, including high-calorie items, junk foods, meat, and fats (all p < 0.05). Gender-related differences were observed, with women preferring seafood and desserts, while men savory snacks and soft drinks. These results underscore taste's influence on dietary habits and the need to account for gender differences in personalized dietary interventions.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100970"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11773254/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143058347","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}

引用次数: 0

Corrigendum to “Dietary Kaempferol exerts anti-obesity effects by inducing the browning of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway” [Curr. Res. Food Sci. 8 (2024) 100728] “膳食山奈酚通过AMPK/SIRT1/PGC-1α信号通路诱导白色脂肪细胞褐化，从而发挥抗肥胖作用”的更正[Curr。食品科学学报，8 (2024)100728 [j]。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100920

Changyu Xu , Xiaoxi Zhang , Yihuan Wang , Yan Wang , Yixuan Zhou , Fenfen Li , Xiaoli Hou , Daozong Xia

引用次数: 0

Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production 牛肉品质的血清标记物：细胞培养肉生产的潜在培养基补充。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100943

Sana Iram , Amar Akash , Chandra Sekhar Kathera , Kye Won Park , Yoon Shin Cho , Jihoe Kim

{"title":"Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production","authors":"Sana Iram , Amar Akash , Chandra Sekhar Kathera , Kye Won Park , Yoon Shin Cho , Jihoe Kim","doi":"10.1016/j.crfs.2024.100943","DOIUrl":"10.1016/j.crfs.2024.100943","url":null,"abstract":"<div><div>As the global population continues to grow and food demands increase, the food industry faces mounting pressure to develop innovative solutions. Cell-cultured meat involves cultivating cells from live animals through self-renewal methods or scaffolding and presents a promising alternative to traditional meat production by generating nutritionally rich biomass. However, significant research is still needed to overcome challenges such as developing serum-free media, identifying suitable additives to support cell growth, and ensuring the quality of cell-cultured meat closely resembles that of traditional meat. Meat quality, which is influenced by various sensorial factors (color, texture, and taste), tenderness, and nutritional values, is determined by the level of intramuscular fat deposition, which significantly influences both meat yield and quality. This paper offers a concise overview of serum markers used to assess beef quality and yield and potential additives currently used in culture media for cell-cultured meat production. We also proposed the potential of using serum markers as additives in the culture media to enhance production of cell-cultured meat. Overall, this review highlights the significance of cell-cultured meat production as a viable solution to address the challenges posed by increasing food demands.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100943"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11696856/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930808","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}

引用次数: 0

Metabolic fate of chokeberry (Aronia melanocarpa) phenolics in different food matrices

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100967

Magdalena Köpsel , Gulay Ozkan , Tuba Esatbeyoglu

{"title":"Metabolic fate of chokeberry (Aronia melanocarpa) phenolics in different food matrices","authors":"Magdalena Köpsel , Gulay Ozkan , Tuba Esatbeyoglu","doi":"10.1016/j.crfs.2024.100967","DOIUrl":"10.1016/j.crfs.2024.100967","url":null,"abstract":"<div><div>Chokeberry (<em>Aronia melanocarpa</em>) has been traditionally used as a folk remedy due to its health-promoting effects. The aim of this study was to investigate the effects of chokeberry polyphenols combined with the matrices of milk and milk alternatives on the permeability of the intestinal barrier. Based on this, <em>in vitro</em> availability of chokeberry polyphenols was tested by gastrointestinal model combined with a co-culture of human colon adenocarcinoma cells (Caco-2) and human colon cancer cells (HT29-MTX). Additionally, the antioxidant capacity of the samples was analyzed by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays. According to the results, both chokeberry juice and chokeberry juice in combination with milk showed a higher recovery of DPPH radical scavenging ability after intestinal digestion. Moreover, a significant difference in the transport of Lucifer Yellow through the intestinal membrane was observed when compared to the control. Therefore, fat- and protein-rich food matrices could represent a potential to increase the bioavailability of phenolic compounds while reducing intestinal barrier injury.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100967"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11782896/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078888","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}

引用次数: 0

Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron 膳食纤维含量较少的黄豆（Phaseolus vulgaris L.）种质烹饪时间较短，生物可利用的铁含量较高。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100942

Rie Sadohara , Jason A. Wiesinger , Henry J. Thompson , Raymond P. Glahn , Karen Cichy

{"title":"Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron","authors":"Rie Sadohara , Jason A. Wiesinger , Henry J. Thompson , Raymond P. Glahn , Karen Cichy","doi":"10.1016/j.crfs.2024.100942","DOIUrl":"10.1016/j.crfs.2024.100942","url":null,"abstract":"<div><div>Some yellow-colored market classes of dry bean (<em>Phaseolus vulgaris</em> L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in the concentrations of IDF (16.0–23.1%), SDF (1.6–7.7%), OLIGO (1.5–3.4%), and TDF (20.6–31.3%) were detected among the yellow beans with various cooking times. Lower concentrations of IDF in yellow beans were associated with shorter cooking times and higher iron bioavailability. The larger sized Andean yellow beans had more SDF than Middle American. One Mayocoba breeding line from Puerto Rico, PR1146-124, had 42% less OLIGOs than average, and may be useful for breeding low-flatulence beans for consumer acceptability. Fast cooking yellow beans provide the same SDF and OLIGO concentrations as yellow beans with longer cooking times but have the added benefit of shorter cooking times (convenience) and provide more bioavailable iron after cooking.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100942"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11681885/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142902675","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}

引用次数: 0

Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100989

Shuzo Hashimoto , Naoya Ikenaga , Atze Jan van der Goot , Leonard M.C. Sagis

{"title":"Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion","authors":"Shuzo Hashimoto , Naoya Ikenaga , Atze Jan van der Goot , Leonard M.C. Sagis","doi":"10.1016/j.crfs.2025.100989","DOIUrl":"10.1016/j.crfs.2025.100989","url":null,"abstract":"<div><div>Routes to include oil in meat alternative products made through high moisture extrusion were investigated. We investigated effects of screw configuration and oil-water interfacial properties of the incorporated emulsion on the behavior of the oil during extrusion, and the characteristics of the extrudate after extrusion. Oil was incorporated in the form of an emulsion, and for comparison also directly added without prior emulsification. For oil addition by emulsion, several plant-based protein sources were compared as emulsifier. The choice of protein emulsifier had a strong effect on wedge length of the extrudate, the maximum linear strain and value of G′ in shear, and the rupture strength of the extrudate. Two screw configurations were used. One with 1 kneading disc section and another with 4 kneading disc sections. It was found that fewer kneading discs in the screw led to less mechanical energy input, leading to less shear on the dough in the extruder. The use of fewer kneading elements resulted in less oil leakage from the product, while the product also was stronger, as demonstrated by the higher rupture strength in the texture analysis, and higher storage modulus G’ in oscillatory shear rheology. Less deformation of the air pockets between protein structures could be seen in the screw with fewer kneading discs in multiphoton microscopy. As a result, both the screw configuration and the interfacial properties of the plant protein emulsifier need to be considered when developing meat alternative products containing oil as a route to control the texture of these products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100989"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096302","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}

引用次数: 0

Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice 富硒可增强鼠李糖乳杆菌GG对小鼠酒精性肝损伤的缓解作用。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100964

Ziyi Yang , Jingyu Lian , Yuheng Yang , Jiayi Li , Weiling Guo , Xucong Lv , Li Ni , Youting Chen

{"title":"Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice","authors":"Ziyi Yang , Jingyu Lian , Yuheng Yang , Jiayi Li , Weiling Guo , Xucong Lv , Li Ni , Youting Chen","doi":"10.1016/j.crfs.2024.100964","DOIUrl":"10.1016/j.crfs.2024.100964","url":null,"abstract":"<div><div>Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched <em>Lactobacillus rhamnosus</em> GG (LGG@Se) and its pathway on alcohol-induced liver injury (ALI) in mice. The results showed that LGG@Se was superior to LGG and sodium selenite in alleviating ALI. Oral LGG@Se effectively prevented lipid metabolism disorders and liver oxidative damage in mice caused by excessive alcohol intake. 16S amplicon sequencing showed that LGG@Se intervention increased the abundance of beneficial bacteria and suppressed the growth of harmful bacteria in the intestinal tract of over-drinking mice, and thus effectively modulated the homeostasis of intestinal flora, which were highly correlated with the improvement of liver function. Liver metabolomics analysis indicated that LGG@Se intervention altered liver metabolic profiling, and the characteristic biomarkers were mainly involved in amino acid metabolism, including alanine, aspartate and glutamate metabolism, arginine biosynthesis, <em>etc</em>. In addition, LGG@Se intervention modulated the expression of genes and proteins related to lipid metabolism and oxidative stress in liver of over-drinking mice. Western blot analysis revealed that LGG@Se intervention up-regulated the expression of intestinal barrier function-related proteins, thereby ameliorating alcohol-induced intestinal barrier damage. Collectively, these findings provide scientific evidence that LGG@Se possesses the biological activity of improving alcohol-induced lipid metabolism and intestinal microbiota disorder.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100964"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732223/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982723","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}

引用次数: 0

Foaming purees as a strategy to modify oral processing time 发泡浆作为一种策略，以改变口腔加工时间。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100962

R. Baixauli , A. Tárrega , I. Hernando , L. Laguna

{"title":"Foaming purees as a strategy to modify oral processing time","authors":"R. Baixauli , A. Tárrega , I. Hernando , L. Laguna","doi":"10.1016/j.crfs.2024.100962","DOIUrl":"10.1016/j.crfs.2024.100962","url":null,"abstract":"<div><div>Food structure modification by increasing viscosity or adding heterogeneity to the food product has shown to effectively change food oral processing. In this study, it was hypothesized that the addition of gas to purees could affect oral processing. This was achieved by creating different structures in purees using a gas syphon, vacuum and syphon + vacuum. The physical properties of the puree (density, flow and mechanical properties) as well as oral processing characteristics, sensory perception and hunger profiles were investigated. Physical measurements showed that the incorporation of gas affected the puree structure as evidenced by a decrease in viscosity, hardness and consistency of the purees. At the oral level, these foamed purees took longer to swallow, which was also reflected in a lower eating rate and slightly lower amount consumed. These changes did not affect hunger or satiety. Therefore, this technique could be beneficial for people who need to eat smaller amounts of food, or for people with swallowing problems, for whom more time in the mouth is recommended without an increase in sensory satiety.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100962"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11730571/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982739","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}

引用次数: 0

How to measure consumer's inconsistency in sensory testing?

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100982

László Sipos , Kolos Csaba Ágoston , Péter Biró , Sándor Bozóki , László Csató

{"title":"How to measure consumer's inconsistency in sensory testing?","authors":"László Sipos , Kolos Csaba Ágoston , Péter Biró , Sándor Bozóki , László Csató","doi":"10.1016/j.crfs.2025.100982","DOIUrl":"10.1016/j.crfs.2025.100982","url":null,"abstract":"<div><div>Consumer sensory testing is the basis for determining directions of product development in the food industry. However, while compliance assessment by trained and expert assessors is well developed, few information is available on testing consumer consistency. Therefore, we provide a statistical framework to rank assessors and attributes according to the level of inconsistency, as well as to identify inconsistent assessors, based on Kendall rank correlation coefficients. The detection of (in)consistency requires evaluations on two connected scales. The suggested approach is illustrated by data from sensory tests of biscuits enriched with three pollens at different levels. 100 consumers evaluated the samples on two different scales (nine category monotonic ascending hedonic response scale, five-category just about right (JAR) intensity scale). The 88 consistent assessors are found using a wider range of both the liking scale and JAR scale than the 12 inconsistent assessors whose evaluations do not have a significantly negative rank correlation. Future consumer tests are recommended to include multiple scales. The proposed framework aims to identify and even filter out the potentially biasing inconsistent evaluations. Questions on attributes leading to highly inconsistent responses should be reconsidered in future sensory tests on the same food product.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100982"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095861","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}

引用次数: 0

Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking. 超声-羧甲基化或磷酸交联双酶解改性椰子胚乳膳食纤维对蛋清蛋白凝胶性能的影响

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-30 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100941

Anyu Zhang, Jun Ma, Peiyao Long, Yajun Zheng, Yichan Zhang

{"title":"Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking.","authors":"Anyu Zhang, Jun Ma, Peiyao Long, Yajun Zheng, Yichan Zhang","doi":"10.1016/j.crfs.2024.100941","DOIUrl":"10.1016/j.crfs.2024.100941","url":null,"abstract":"<p><p>Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (<i>p</i> < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (<i>p</i> < 0.05). Adding CERDF and CERDF-UDEC (3-5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100941"},"PeriodicalIF":6.2,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11650264/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846027","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}

引用次数: 0