Food Hydrocolloids for Health最新文献

{"title":"Structure-function relationships of Alpinia oxyphylla Fruit polysaccharides via different extraction methods: IL-22 pathway activation mediates enhancement of intestinal barrier protection by ultrasound extraction","authors":"Yingzhu He ,&nbsp;Ze Ma ,&nbsp;Hejing Shen ,&nbsp;Bei Fan ,&nbsp;Xiang Li ,&nbsp;Qin Tian ,&nbsp;Fengzhong Wang ,&nbsp;Yajuan Bai","doi":"10.1016/j.fhfh.2025.100261","DOIUrl":"10.1016/j.fhfh.2025.100261","url":null,"abstract":"<div><div>The bioactivity of <em>Alpinia oxyphylla</em> fruit polysaccharides (AFP) is closely linked to their extraction-determined structural properties. This study systematically compared three extraction methods (ultrasound-assisted enzymatic (AFP-UE), pure ultrasound (AFP-U), and hot water (AFP-H)) for their efficiency in extracting AFP and influencing their structural features and intestinal barrier protective effects. Although AFP-UE yielded the highest extraction efficiency (4.75 %) and exhibited predominantly a neutral arabinogalactan, it was AFP-U (comprises mixed rhamnogalacturonan-I and homogalacturonan domains alongside notable glucan motifs) that demonstrated the most potent intestinal barrier protection in a dextran sulfate sodium (DSS)-induced zebrafish colitis model. At 50 μg/mL, AFP-U significantly reduced the pro-inflammatory cytokine TNF-α, while upregulating anti-inflammatory cytokine IL-4, tight junction protein ZO-1, and mucin 2. Mechanistically, AFP-U is very likely to mainly alleviated oxidative stress and promoted intestinal barrier repair primarily by activating the IL-22 pathway, as evidenced by enhanced IL-22/IL-10 expression and suppression of IL-22 Receptor Subunit Alpha-2 (IL-22RA2). These findings highlight the critical role of extraction methods in shaping polysaccharide structure and bioactivity, positioning pure ultrasound extraction as a green and efficient strategy for producing functional polysaccharides with enhanced gastrointestinal health benefits.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100261"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reformulating gummy candies with carob flour: A nutritional strategy to enhance bioactive compounds and functional properties","authors":"Héctor Gómez-Llorente,&nbsp;María Dolores Ortolá,&nbsp;Isabel Fernández-Segovia,&nbsp;José Manuel Barat,&nbsp;Édgar Pérez-Esteve","doi":"10.1016/j.fhfh.2025.100262","DOIUrl":"10.1016/j.fhfh.2025.100262","url":null,"abstract":"<div><div>The growing demand for healthier foods has driven the development of functional products in the confectionery sector. In this context, carob (<em>Ceratonia siliqua</em> L.), a Mediterranean legume naturally rich in fiber, polyphenols, and D-pinitol, was incorporated into gelatin-based gummies to enhance their nutritional and functional properties. The incorporation of carob flours with different roasting degrees and milling sizes had a significant impact on fiber, D-pinitol, and phenolic content, as well as on antioxidant activity and α-glucosidase inhibitory capacity. Among the tested conditions, the intermediately roasted flour (R2) and industrial milling (R2IM) achieved the best balance between functional, sensory, and safety attributes, showing low levels of hydroxymethylfurfural (HMF) and absence of acrylamide. In vitro digestion assays of the gummies, compared with sugar solutions containing equivalent amounts of carob, revealed that polyphenols were more stable under both gastric and intestinal conditions, whereas D-pinitol exhibited a delayed but more sustained release. These findings would indicate that the protective and modulating effects observed are mainly attributed to the interactions between carob components and the gelatin matrix, which enhance gastrointestinal stability and enable controlled bioactive delivery. Overall, these results highlight the potential of carob as a multifunctional ingredient in gelatin-based confectionery, supporting the development of health-oriented sweets with improved nutritional profile, antioxidant stability, and potential to modulate postprandial glycemia through gradual compound release.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100262"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food-grade gel systems as emerging platforms in sports nutrition: Structure, applications, challenges, and future directions","authors":"Chunguang Fan ,&nbsp;Ruili Guo ,&nbsp;Junling Liu ,&nbsp;Jian Yang ,&nbsp;Lin Zhang ,&nbsp;Yuhong Cui ,&nbsp;Wei Wang","doi":"10.1016/j.fhfh.2025.100263","DOIUrl":"10.1016/j.fhfh.2025.100263","url":null,"abstract":"<div><div>Food-grade gels are emerging as versatile platforms in sports nutrition, offering advantages beyond conventional liquids and solids through their tunable structures, rheological properties, and controlled release behaviors. This review provides a comprehensive synthesis of current advances, highlighting how protein-, polysaccharide-, and composite-based gels function as nutrient carriers while modulating gastrointestinal dynamics, enzyme accessibility, and molecular interactions to optimize nutrient absorption and bioactive stability. Special attention is given to stimuli-responsive gels, which adapt to physiological triggers such as pH, temperature, ionic strength, and enzymatic activity, enabling spatiotemporal precision in nutrient release. On the application side, evidence supports their roles in pre-exercise energy stabilization, in-exercise carbohydrate–electrolyte delivery, and post-exercise recovery through sustained amino acid supply, glycogen resynthesis, antioxidant protection, and probiotic targeting. Yet, challenges remain regarding formulation optimization, large-scale processing, and personalized strategies that match the diverse metabolic demands of athletes. Looking forward, the integration of AI-driven formulation, multi-stimuli gel systems, and advanced 3D/4D/5D printing technologies promises to accelerate the development of personalized and sustainable gel-based sports nutrition. By bridging structural design with physiological outcomes, this review positions food gels as next-generation platforms to enhance athletic performance and long-term health resilience.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100263"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and stability of bioactive nanoemulsions using gum extracts from Acacia tortilis subsp. raddiana","authors":"Jihen Tlili ,&nbsp;Ilyes Dammak ,&nbsp;Carlos Adam Conte-Junior ,&nbsp;Raoudha Sadraoui ,&nbsp;Paulo José do Amaral Sobral ,&nbsp;Slim Cherif","doi":"10.1016/j.fhfh.2026.100268","DOIUrl":"10.1016/j.fhfh.2026.100268","url":null,"abstract":"<div><div>This study evaluated how ethanol–water polarity (0:100–100:0, v/v) influences the emulsifying, antioxidant, and antimicrobial properties of <em>Acacia tortilis</em> subsp. <em>raddiana</em> gum exudate. The 80:20 ethanol–water mixture maximized extraction yield (83%) and produced nanoemulsions with the smallest droplet size (Z-average 182 nm; PDI 0.31), highly negative ζ-potential (−46 mV), and low centrifugal separation (Ke = 3.7%). Over 30 days, emulsions remained stable with modest size increases (249 nm at 5 °C; 386 nm at 25 °C) and consistent ζ-potential (−42 to −44 mV). Antioxidant activity was mechanism-dependent: the aqueous extract exhibited superior radical scavenging capacity (DPPH IC₅₀ = 3.3 µg/mL), reflecting efficient hydrogen atom transfer, while the 80:20 extract demonstrated higher reducing power (FRAP = 7.0 mM Trolox equivalents), indicating enhanced single electron transfer capability. The 80:20 extract exhibited antibacterial activity against <em>Staphylococcus aureus</em> (19 mm inhibition zones) and <em>Pseudomonas aeruginosa</em> (20 mm), with comparable or enhanced activity upon emulsification (20–23 mm). These findings demonstrate that solvent engineering of arid-land gum exudate yields a multifunctional, clean-label emulsifier for food and nutraceutical applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100268"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antimicrobial properties and biomedical potential of zinc oxide nanoparticles in pediatric diarrhea: A narrative review","authors":"Ali Khorsand Zak ,&nbsp;Hadi Khorsand Zak ,&nbsp;Abdul Manaf Hashim","doi":"10.1016/j.fhfh.2026.100266","DOIUrl":"10.1016/j.fhfh.2026.100266","url":null,"abstract":"<div><div>Zinc oxide nanoparticles (ZnO NPs) have been extensively investigated for their antimicrobial activity and potential relevance to pediatric diarrhea, owing to their size-dependent reactivity and ability to generate reactive oxygen species. This review critically examines recent experimental and preclinical studies reporting the antimicrobial effects of ZnO NPs, with particle sizes typically ranging from 10 to 80 nm and effective concentrations between 5 and 200 µg/mL. In vitro studies commonly report bacterial growth inhibition rates of 60–95% against enteric pathogens such as <em>Escherichia coli</em> and Salmonella spp., with smaller particles and surface-modified ZnO NPs showing enhanced activity compared to bulk ZnO and soluble zinc salts. Comparative analysis indicates that ZnO NPs often achieve similar or improved antimicrobial efficacy at lower zinc doses, while also exhibiting variable cytotoxicity depending on particle size, surface chemistry, and exposure duration. However, reported toxicity thresholds overlap with antimicrobial dose ranges, highlighting a narrow therapeutic window. The review further discusses mechanistic insights, including membrane disruption, oxidative stress induction, and ion release, as well as current limitations related to reproducibility, safety assessment, and lack of standardized dosing frameworks. Overall, while ZnO NPs demonstrate promising preclinical antimicrobial performance, their therapeutic applicability in pediatric diarrhea remains contingent upon rigorous in vivo validation and standardized safety evaluation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100266"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hypoglycemic effect of W/O/W emulsion encapsulating Polygonatum sibiricum polysaccharides and saponins in a mouse model of T2DM","authors":"Mi Li ,&nbsp;Yunge Zhang ,&nbsp;Quanlin Li ,&nbsp;Bingzong Xie ,&nbsp;Jian Ju ,&nbsp;Yanli Ma","doi":"10.1016/j.fhfh.2025.100259","DOIUrl":"10.1016/j.fhfh.2025.100259","url":null,"abstract":"<div><div>This study explores the hypoglycemic efficacy of W/O/W emulsion co-encapsulating <em>Polygonatum sibiricum</em> polysaccharides (PSP) and saponins (PSS). In streptozotocin/high-fat diet-induced type 2 diabetes mellitus (T2DM) mice, the encapsulated PSP/PSS exhibited excellent activity: reversing typical \"three more and one less\" symptoms, and significantly improving blood glucose, glucose tolerance, insulin resistance, lipids, liver oxidative stress, liver glycogen, and liver/kidney morphology. After 4 weeks of intervention, the fasting blood glucose (FBG) reduction rate of the co-encapsulation group (PPE) was 20%, the homeostasis model assessment of insulin resistance (HOMA-IR) decreased by 35%, and the hepatic glycogen content increased by 122%. Meanwhile, PSP/PSS exerted effects by regulating intestinal beneficial microbiota, <em>Akkermansia</em> and <em>Lactobacillus</em> abundances in the PPE group were 1.8-fold and 2.3-fold higher than those in the diabetic model group (DC), respectively, which was more significant than the microbial regulatory effect of the PSP-only emulsion group (PE). Compared with PE group, the co-encapsulation system showed more prominent efficacy, highlighting multi-component synergistic delivery advantages. This study first confirms that W/O/W emulsion-based PSP/PSS delivery system effectively improves diabetic pathology, providing an innovative paradigm for integrating novel functional food delivery technologies with traditional medicine-food homologous plants.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100259"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145697915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Upcycled defatted rice bran in alginate-based noodles enhances postprandial satiety and antioxidant capacity in humans","authors":"Siriyakorn Chantieng,&nbsp;Mutthatinee Tangmongkhonsuk,&nbsp;Waralee Joymak,&nbsp;Nitchakan Chaiprukmalakan,&nbsp;Tanyawan Suantawee,&nbsp;Sathaporn Ngamukote,&nbsp;Charoonsri Chusak,&nbsp;Sirichai Adisakwattana","doi":"10.1016/j.fhfh.2025.100265","DOIUrl":"10.1016/j.fhfh.2025.100265","url":null,"abstract":"<div><div>Defatted rice bran (DRB), a nutrient-rich by-product of rice milling, is an abundant source of fiber and bioactive compounds but has limited direct food applications due to unfavorable sensory attributes. Encapsulation within alginate-based noodles may enhance its stability, functionality, and consumer acceptability. This randomized, controlled, three-period crossover trial investigated the acute effects of DRB-enriched alginate noodles, with or without gelatin, on postprandial satiety, antioxidant responses, and glucose homeostasis in 21 healthy young adults. Participants consumed 240 g of noodles with 150 mL broth in three formulations: alginate only (A), alginate with 5 % DRB (AD), and alginate with 5 % DRB plus 1 % gelatin as a structural enhancer (ADG), with a one-week washout between interventions. Blood samples and appetite ratings were collected at baseline and up to 180 min postprandially. Both DRB-containing formulations significantly increased glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) secretion compared with A, which was accompanied by a marked suppression of hunger and desire to eat, and higher fullness ratings. Plasma antioxidant capacity, assessed by FRAP, TEAC, and thiol assays, was also significantly elevated in AD and ADG relative to A (<em>p</em> &lt; 0.05), while postprandial plasma glucose responses remained stable across treatments. No differences were detected between AD and ADG, indicating that gelatin primarily enhanced noodle structure without altering physiological outcomes. These findings extend recent evidence that upcycling DRB through alginate encapsulation acutely improves satiety hormone responses, appetite regulation, and systemic antioxidant defense without affecting glycemia, supporting its application in the development of sustainable, health-promoting staple foods.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100265"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage","authors":"Rosa Baeza,&nbsp;Carolina Busso,&nbsp;Virginia Sánchez","doi":"10.1016/j.fhfh.2026.100269","DOIUrl":"10.1016/j.fhfh.2026.100269","url":null,"abstract":"<div><div>Elderberry is a rich source of bioactive compounds, particularly anthocyanins, making the development of stable ingredients containing these compounds of considerable interest. In this study, elderberry juice was microencapsulated using spray-drying and freeze-drying techniques with three carriers: maltodextrin (MD), whey protein concentrate (WPC), and soy protein isolate (SPI). The resultant powders were characterized for several physicochemical properties, including moisture content, water activity, hygroscopicity, water sorption isotherms, glass transition temperature (T_g), caking/visual aggregation, and colorimetric parameters. Although high anthocyanin retention was observed in all powder formulations, notable differences in physicochemical attributes were evident. The drying method significantly influenced water sorption isotherms and caking behavior under conditions of 38°C at 44% or 58% relative humidity (RH). Powders containing WPC and SPI demonstrated greater resistance to caking compared to MD-based powders; however, these differences could not be explained solely by T_g values, which were similar across all carriers at comparable moisture levels (48–53°C). After 9 days of storage at 38°C and 44% or 58% RH, powders formulated with WPC (spray-dried or freeze-dried) remained free-flowing, whereas spray-dried powders formulated with SPI exhibited limited agglomeration. In contrast, MD-based powders showed caking under all tested conditions. During thermal treatment at 85°C, freeze-dried powders exhibited a similar trend, with MD formulations displaying higher anthocyanin retention but lower resistance to caking, indicating that protein-based powders maintained superior physical functionality and anti-caking properties after thermal exposure or storage at elevated RH.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100269"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Colloidal and structural perspectives on seaweed-derived bioactives: Extraction techniques and emerging applications","authors":"Nisha Naghera ,&nbsp;Rushita Parmar ,&nbsp;Dushyant Dudhagara ,&nbsp;Sandip Gamit ,&nbsp;Nirali Nandaniya ,&nbsp;Devangi Chaun ,&nbsp;Ramesh Kothari ,&nbsp;Hari N ,&nbsp;Suhas Vyas","doi":"10.1016/j.fhfh.2025.100260","DOIUrl":"10.1016/j.fhfh.2025.100260","url":null,"abstract":"<div><div>The seaweeds, frequently labeled as macroalgae, can be classified into three vital groups: Chlorophyta (green algae), Phaeophyceae (brown algae), and Rhodophyta (red algae). Marine macroalgae serve as plentiful reservoirs of bioactive elements, comprising polysaccharides, proteins, fats, crucial minerals, vitamins, phenolic substances, and pigments, potentially influencing many sectors. Agar, alginate, carrageenan, fucoidan, polyphenols, and peptides have remarkable roles in promoting health, fighting inflammation, combating microbes, reducing obesity, and preventing cancer, making them essential for enhancing wellness, averting illness, creating functional foods, and developing beauty products. This review examines the extraction of these bioactive substances, which has increasingly employed novel methodologies due to their considerable advantages, such as eco-friendliness, expedited processes, enhanced sustainability, and overall superior efficiency compared to conventional or traditional techniques. To achieve optimal efficiency outcomes for the targeted bioactive compounds, it is imperative to optimize the parameters of novel methods for each specific approach. Furthermore, this investigation illuminates the imaginative applications of seaweed-derived substances, showcasing their significant evolution while emphasizing their structure and prospective applications within the food sector; these seaweeds serve as a basis for developing fertilizers, biofuels, biostimulants, bioplastics, cosmetics, pharmaceuticals, and other biotechnological products, including alginate-based innovations. To enhance understanding of the medicinal potential of seaweeds, recent advancements and challenges pertaining to bioavailability are scrutinized within a pharmaceutical context. Seaweeds are vital for restoring contaminated water and soil, supporting efforts to reduce climate change and encouraging a circular economy, which points to the pressing requirement for further investigation and innovation to fully exploit their broad uses.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100260"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"\"Ultrasound treatment of preformed nanofibrillated whey protein Isolate: Effects on structure, enzymatic hydrolysis, and bioactivity\"","authors":"Flora Farrokhi ,&nbsp;Fojan Badii ,&nbsp;Mohammad Reza Ehsani ,&nbsp;Maryam Hashemi","doi":"10.1016/j.fhfh.2026.100267","DOIUrl":"10.1016/j.fhfh.2026.100267","url":null,"abstract":"<div><div>Nanofibrillar protein structures have attracted considerable interest in food science due to their high aspect ratio, which confers unique mechanical and functional properties, enhancing the textural and structural characteristics of food systems. Ultrasonication, as a non-thermal processing technology, has emerged as a promising method in food modification. This study investigated the effects of high-intensity ultrasound treatment (200 W cm⁻²) applied for 10, 20, and 30 min following nanofibril formation on the structural integrity, digestibility, and antioxidant activity of whey protein isolate (WPI) nanofibrils. Sonication for 30 min caused significant fragmentation and disruption of the heat-induced fibrils, accompanied by an increase in β-sheet content. Increasing sonication duration from 10 to 30 min resulted in progressively higher visual brightness, indicating enhanced transparency and reduced turbidity of nanofibrillar dispersions. Moreover, extended sonication significantly improved pepsin- and trypsin-mediated hydrolysis of the nanofibril substrates, with the most pronounced effects observed at 135 and 180 min of hydrolysis for pepsin and trypsin, respectively. DPPH radical scavenging activity was significantly enhanced by ultrasound treatment. The optimal condition involved 30 min of ultrasonication combined with a minimum of 135 min of enzymatic hydrolysis, irrespective of the enzyme employed, leading to a substantial increase in antioxidant activity. Furthermore, the combination of 30 min sonication and at least 180 min of hydrolysis at constant enzyme concentration significantly enhanced the ferric reducing antioxidant power of WPI nanofibril hydrolysates. These findings demonstrate that ultrasound treatment holds potential for improving the nutritional and functional properties of protein-based food systems.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100267"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}