Current Research in Food Science最新文献

{"title":"An innovative agent-based technique for determination of tortuosity in porous materials – Case study: bread and bread dough","authors":"Arash Ghaitaranpour,&nbsp;Mohebbat Mohebbi,&nbsp;Arash Koocheki","doi":"10.1016/j.crfs.2025.100995","DOIUrl":"10.1016/j.crfs.2025.100995","url":null,"abstract":"<div><div>Tortuosity is an important structural parameter of porous materials, and it is the ratio of the actual distance between two points to the shortest linear distance between them. In the current work, we illustrate the employment of Brownian motion principles for the estimation of the average tortuosity. Two types of images were used in this work. The first one was standard images with a certain pre-defined direct length and tortuosity, and they were used for the standardization and calibration of our new method of tortuosity measurement. The second one was real images of the cross-sectional view of bread samples during baking. Tortuosity and porosity of bread were tracked at different times of baking. All image types had three connected parts named start section, transmission path region, and end section. In these images, the average tortuosity from start to end section was estimated, using the principle of Brownian motion applied in a multi-agent system. The average tortuosity of bread porous structure during baking was found to be 2– ∞. In the first stage of baking, tortuosity decreased rapidly, while at the end of this process, the tortuosity of the bread structure increased slightly. Moreover, the effect of porosity and pore distribution pattern on tortuosity could be evaluated easily, and heterogeneity of the desired structure could be illustrated. Therefore, this new method is a valuable technique to measure tortuosity in bakery products and to describe porous materials.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100995"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512462","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":"Ed-->itorial overview: The green transition","authors":"Alejandro G. Marangoni,&nbsp;Priera Panescu","doi":"10.1016/j.crfs.2025.101012","DOIUrl":"10.1016/j.crfs.2025.101012","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101012"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681349","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":"Sensory and volatile compound profiles in tempeh-like products from faba bean and oats","authors":"Laura Alejandra Fernandez Castaneda ,&nbsp;Shania Saini ,&nbsp;Oskar Laaksonen ,&nbsp;Anna Kårlund ,&nbsp;Su-lin L. Leong ,&nbsp;William R. Newson ,&nbsp;Volkmar Passoth ,&nbsp;Kati Hanhineva ,&nbsp;Maud Langton ,&nbsp;Galia Zamaratskaia","doi":"10.1016/j.crfs.2025.101029","DOIUrl":"10.1016/j.crfs.2025.101029","url":null,"abstract":"<div><div>Faba beans (<em>Vicia faba</em> L.) and whole-grain oats (<em>Avena sativa</em> L.) offer a high protein content, are a source of dietary fibre and they can be sustainably produced in the Nordic countries, yet face sensory limitations that restrict their wider use in food. This study aimed to overcome these sensory limitations by soaking the faba bean and whole-grain oats with <em>Lactiplantibacillus plantarum</em>, followed by solid-state fermentation with <em>Rhizopus microsporus</em> to produce tempeh-like products. Volatile organic compounds in uncooked and cooked tempeh were analysed using Headspace Solid-Phase Micro-Extraction (HS-SPME) with Gas Chromatography-Mass Spectrometry (GC-MS). Sensory profiling was combined with texture and moisture measurements from uncooked and cooked tempeh-like products to explore sensory and physicochemical attributes. A hedonic test evaluated overall acceptability of the selected samples. A total of 65 volatile organic compounds were identified and semi-quantified, including 3-methyl-1-butanol, ethanol, 2-butanone, acetic acid, and acetoin. <em>L. plantarum</em> soaking reduced certain volatile organic compounds typically associated with beany off-flavours, while cooking increased certain compounds such as acids and pyrazines, potentially masking off-flavours. The soaking resulted in increased sourness, umami taste, and chewiness, with notable texture variation when whole-grain oats were included compared to only faba bean tempeh. Texture measurements were significantly influenced by <em>L. plantarum</em> soaking, as shown by the panellist. Hedonic testing (<em>n</em> = 107) indicated a higher degree of liking for tempeh made from the faba beans and whole-grain oats mix compared to only faba bean tempeh. These findings emphasise the need to assess how pre-treatments, such as soaking, impact on tempeh-like production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101029"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704068","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":"A comprehensive approach, based on the use of Caenorhabditis elegans, mouse, and human models, elucidates the impact of Lactiplantibacillus plantarum TWK10 on exercise performance and longevity","authors":"Jian-Fu Liao ,&nbsp;Chia-Chia Lee ,&nbsp;Mon-Chien Lee ,&nbsp;Han-Yin Hsu ,&nbsp;Ming-Fu Wang ,&nbsp;Chi-Chang Huang ,&nbsp;San-Land Young ,&nbsp;Koichi Watanabe ,&nbsp;Jin-Seng Lin","doi":"10.1016/j.crfs.2025.101015","DOIUrl":"10.1016/j.crfs.2025.101015","url":null,"abstract":"<div><div>The functionality of probiotics is highly influenced by culture and processing conditions, making batch stability validation through human or mouse trials impractical. Here, we employed a comprehensive approach using <em>Caenorhabditis elegans</em>, mouse and human models to elucidate the beneficial effects of <em>Lactiplantibacillus plantarum</em> TWK10 (TWK10). In <em>C. elegans</em>, TWK10 administration significantly prolonged lifespan by 26.1 ± 11.9 % (<em>p</em> &lt; 0.05), enhanced locomotion (<em>p</em> &lt; 0.01) and muscle mass (<em>p</em> &lt; 0.001), elevated glycogen storage (<em>p</em> &lt; 0.05), and reduced lipid accumulation (<em>p</em> &lt; 0.001), outperforming <em>Lacticaseibacillus rhamnosus</em> GG and <em>L. plantarum</em> type strain ATCC 14917^T. We also confirmed the equivalence of laboratory-prepared and mass-produced TWK10 in ergogenic efficacy using <em>C. elegans</em> assay. In mice, oral administration of mass-produced TWK10 significantly enhanced exercise performance and glycogen storage in muscle and liver in a dose-dependent manner. In a clinical study involving healthy male adults, significant improvements in grip strength (1.1-fold, <em>p</em> &lt; 0.01) and exhaustion time (1.27-fold, <em>p</em> &lt; 0.01), and significant reductions in circulating lactate and ammonia levels were observed in the TWK10 group (1 × 10¹⁰ colony-forming unit/day) compared to the control group. Both humans and mice receiving mass-produced TWK10 showed improved body composition with increased muscle mass and reduced fat mass. In conclusion, TWK10 demonstrates superior longevous and ergogenic effects in <em>C. elegans</em> compared to reference strains. The consistent ergogenic efficacy of mass-produced TWK10 across <em>C. elegans</em>, mice, and humans, highlights the utility of <em>C. elegans</em> as a reliable model for probiotic research and industrial application.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101015"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620355","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":"Encapsulation of D-limonene in Lepidium perfoliatum seed gum/PVA electrospun nanofibers: Physicochemical characterization and modeling the kinetics of release","authors":"Roya Kamalpour ,&nbsp;Arash Koocheki ,&nbsp;Behrouz Ghorani","doi":"10.1016/j.crfs.2024.100966","DOIUrl":"10.1016/j.crfs.2024.100966","url":null,"abstract":"<div><div>To improve the stability of D-limonene, a protective barrier is essential to prevent degradation and maintain its integrity. Therefore, the potential of using <em>Lepidium perfoliatum</em> seed gum (LPSG) as a novel source for creating electrospun nanofibers for D-limonene encapsulation was investigated by varying LPSG concentrations (0.25%, 0.5%, 0.75%, and 1% w/v) and LPSG/PVA (Polyvinyl alcohol) mixing ratios (ranging from 100:0 to 0:100 v/v). Surface tension, electrical conductivity, zeta potential, and viscosity of solutions increased as LPSG concentration and its ratio in the LPSG/PVA blend increased. Uniform, smooth, and small size nanofibers were created by electrospinning a LPSG to PVA ratio of 30:70 (v/v) using LPSG concentrations of 0.5% (w/v) and 0.75% (w/v). The FTIR analysis demonstrated that D-limonene was physically trapped within the nanofibers and confirmed the compatibility of LPSG and PVA. Following its encapsulation inside LPSG/PVA nanofibers, D-limonene's thermal stability increased. The highest D-limonene encapsulation efficiency was 96.23% for 0.75% LPSG/PVA nanofibers, which was chosen to measure the D-limonene release kinetics in simulated food models. D-limonene was most readily released in distilled water with an explosive release mechanism. The mechanism of D-limonene release from LPSG/PVA electrospun nanofibers was best described by the Peppas-Sahlin model, and the release followed Fickian diffusion mechanism. The results of this study confirmed the potential of LPSG/PVA electrospun nanofibers to effectively trap D-limonene and improve its thermal stability.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100966"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11741907/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001812","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":"Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia","authors":"Thelma W. Sikombe ,&nbsp;Anita R. Linnemann ,&nbsp;Himoonga B. Moonga ,&nbsp;Stefanie Quilitz ,&nbsp;Sijmen E. Schoustra ,&nbsp;Eddy J. Smid ,&nbsp;Anna Alekseeva","doi":"10.1016/j.crfs.2025.100976","DOIUrl":"10.1016/j.crfs.2025.100976","url":null,"abstract":"<div><div>Aroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds originally present in unfermented raw milk. A unique combination of specific compounds detectable by human olfactory senses creates the distinct odor profile of fermented products. This study investigated the influence of different production methods on the VOCs responsible for the odor-active compounds, and the microbial communities present in mabisi, a traditional Zambian fermented dairy product. The VOCs and microbial community composition of four mabisi variants were investigated using GC-O-MS and PTR-QiTOF-MS techniques, and 16S rRNA amplicon sequencing, respectively. A panel of three assessors identified the odor-active compounds from the GC-O-MS, and the compound's quantitative aspects were obtained by the PTR-QiTOF-MS.</div><div>Twelve volatile compounds were identified as odor-active compounds during the GC-O-MS analysis. The most prominent were ketones and esters, which imparted a buttery and fruity aroma, respectively. The PTR-QiTOF-MS run identified and quantified a total of 390 m/z peaks, 55 of which were tentatively identified. 16S rRNA amplicon sequencing revealed a diverse microbial community, with <em>Lactococcus</em> species dominating. While the VOC profiles showed significant variation in functionality among the variants, minor differences were observed in microbial composition.</div><div>The study confirms that high compound concentration does not necessarily correlate with compound odor activity. Our findings offer insights into the significance of aromas and microbial ecology to support optimization strategies for upscaling traditional fermented products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100976"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096299","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":"Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodles","authors":"Jingjie Yang ,&nbsp;Sara W. Erasmus ,&nbsp;Qianqian Sun ,&nbsp;Yingquan Zhang ,&nbsp;Ming Li ,&nbsp;Bo Zhang ,&nbsp;Boli Guo ,&nbsp;Saskia M. van Ruth","doi":"10.1016/j.crfs.2025.101024","DOIUrl":"10.1016/j.crfs.2025.101024","url":null,"abstract":"<div><div>This study examines how variations in δ²H and δ¹⁸O values of cooking water affect the isotopic fingerprint of noodles with different gluten-to-starch formulations, aiming to enhance the current understanding of isotopic changes during food processing and their implications for food authenticity. Eight differently formulated noodles were boiled using waters with six distinct isotopic compositions ranging from of −160‰ to +50‰ for δ²H and from −22.9‰ to +99.9‰ for δ¹⁸O, respectively. Linear regression analysis revealed that formulation and water isotopic composition significantly affected the δ²H in cooked noodles (<em>p</em> &lt; 0.05), with model <em>R</em>² values ranging from 0.66 to 0.94. Additionally, the δ²H values of noodles changed with the isotopic signatures of the cooking water. On the contrary, δ¹⁸O in the noodles remained stable despite boiling processing and was also not changing due to the water's isotopic signature. Since consistent effects of formulation and cooking water isotopic signature was observed, an equation for determining the exchange factor (<em>f(H)ex</em>) between noodles and cooking water was developed. The fraction of hydrogen atoms in different noodles for exchange was highest at 19.3% in noodles with the formulation of 45:55(gluten-to-starch) and the lowest at 11.1% in noodles with 100% gluten. The findings prove that cooking water systematically alters the isotopic signatures of noodles, underscoring the necessity of considering this type of effect in food authentication and traceability practices.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101024"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549424","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":"Consumer behavior at sale point and consumption according to strawberry quality: How to use those data to evaluate food waste?","authors":"Emma Pignères ,&nbsp;Marine Masson ,&nbsp;Steven Duret ,&nbsp;David Blumenthal ,&nbsp;Maëlle-Ahou Gouton ,&nbsp;Nathalie Gontard ,&nbsp;Hélène Angellier-Coussy ,&nbsp;Valérie Guillard ,&nbsp;Fanny Coffigniez ,&nbsp;Sébastien Gaucel","doi":"10.1016/j.crfs.2025.101001","DOIUrl":"10.1016/j.crfs.2025.101001","url":null,"abstract":"<div><div>Fresh fruits and vegetables present some of the highest food loss rates, due to their high perishability. The ability to model food waste and loss is key to understanding the levers for its reduction and evaluating which parameters are the most impactful. The highest food waste occurs at consumer level. Therefore, consumer behavior must be understood to accurately model food waste. In the present study, a quantitative consumer survey was performed among 509 French consumers to understand their behavior when purchasing, storing, and eating strawberries. The results of the survey were used to create several purchasing groups, with different purchase intentions and consumption behaviors, and were combined with a state-of-the-art deterioration model to evaluate food waste. Seven scenarios were tested by varying the initial deterioration of strawberries at the supermarket. A first and most expected result of the model was the significant impact of storage management habits (temperature and duration) on the resulting food waste: all the trays that went from 0 to 1% deterioration at the supermarket to more than 95% at consumption were kept in ambient conditions. Moreover, the predicted food waste was between 9.4 and 57.5% depending on the initial deterioration at the supermarket, highlighting the impact of the upstream supply chain before retailers on food waste at the consumer level. Finally, the results showed a non-linear relationship between deterioration and consumption, and thus, food waste. By considering this diversity of consumer behaviors, this model proposes a more accurate link between deterioration and food waste compared with the existing literature.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101001"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549425","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":"Hawthorn leaf and its extract alleviate high-fat diet-induced obesity and modulate gut microbiome in mice","authors":"Ziqi Liu ,&nbsp;Tianrui Gao ,&nbsp;Haoyu Chang ,&nbsp;Yuqing Xu ,&nbsp;Letao Wang ,&nbsp;Xiangyi Wang ,&nbsp;Jiayin Lang ,&nbsp;Yingxing Yu ,&nbsp;Ying Xiao ,&nbsp;Ye Peng","doi":"10.1016/j.crfs.2025.101025","DOIUrl":"10.1016/j.crfs.2025.101025","url":null,"abstract":"<div><div>Obesity has emerged as a global health issue with its prevalence continuously increasing and being associated with multiple comorbidities. Although existing medications are effective, they often come with significant side effects, making dietary therapy an advantageous alternative. Hawthorn leaves and their active component, vitexin, have shown potential in regulating lipid metabolism and improving gut microbiota imbalance. This study utilized a high-fat diet-induced obese mouse model, administering different doses of hawthorn leaves and vitexin for 13 weeks, and employed 16S rRNA sequencing and metabolomics to analyze the composition of gut microbiota and metabolites. The results demonstrated that hawthorn leaves and vitexin significantly slowed body weight gain, improved glucose tolerance, regulated blood lipid levels, and downregulated the expression of obesity-related gene in mice (<em>ppar-α, ppar-γ, fas</em>). Additionally, the treatment groups showed a significant improvement in gut microbiota diversity. Both vitexin and hawthorn leaves increased the abundance of <em>Kineothrix</em>, <em>Paramuribaculum</em>, <em>Lawsonibacter</em> (which belong to the Bacillota phylum) and <em>Olsenella</em> (Actinobacteria phylum), while reducing the abundance of <em>Anaerotignum</em> (Bacillota phylum). Moreover, the hawthorn leaves and vitexin treatments may alleviate obesity-related symptoms by increasing the fecal content of testosterone propionate, formoterol, and isoleucyl-prolyl-proline, and decreasing the content of Trolox. These findings highlight the potential of hawthorn leaves and vitexin as functional foods for obesity management by modulating gut microbiota pathways, offering a promising dietary therapy approach.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101025"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611567","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":"Cold plasma-induced structural and thermal enhancements in marshmallow root mucilage-gelatin aerogels","authors":"Marzieh Rownaghi ,&nbsp;Mahdi Keramat-Jahromi ,&nbsp;Mohammad-Taghi Golmakani ,&nbsp;Mehrdad Niakousari","doi":"10.1016/j.crfs.2025.101027","DOIUrl":"10.1016/j.crfs.2025.101027","url":null,"abstract":"<div><div>Aerogels are highly regarded for their low density and large surface area, attracting significant attention due to their diverse applications. This study explored nitrogen cold plasma's impact on the structure and thermal stability of mucilage-gelatin aerogels (MGA). Aerogels were prepared using marshmallow root mucilage and gelatin in a 1:1 ratio and gelatin-only as a blank under different pH conditions (5 and 7). Rheological and texture analyses identified pH 7 as optimal. Aerogels at pH 7 were then exposed to cold plasma for varying durations (0, 3, and 6 min). Thermogravimetric analysis (TGA), differential thermal analysis (DTA), and X-ray diffraction (XRD) showed enhanced thermal stability and structural changes with increased plasma exposure. Fourier-transform Infrared Spectroscopy (FTIR) revealed functional group changes, and contact angle measurements showed that 3 min of plasma treatment increased hydrophilicity (88.37–82.05°), while 6 min enhanced hydrophobicity in 1:1 MGA (93.27°). BET (Brunauer-Emmett-Teller) analyses of the MGA samples revealed changes in surface area (2.9–4.33 m²/g after 3 min of plasma) and BJH (Barrett-Joyner-Halenda) pore volume (0.004–0.02 cm³/g), with a complex trend over time. This study highlights nitrogen cold plasma's potential to enhance mucilage-based biopolymer aerogels, paving the way for advanced materials via optimized treatments.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101027"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143611568","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}