Foods最新文献

{"title":"Strain-Dependent Lactic Fermentation Primes Milk Proteins for Gastrointestinal Digestion Under Age-Specific Physiological Conditions.","authors":"Rafaela Ansiliero, Leandra Oliveira Xavier Albiero, Aniela Pinto Kempka","doi":"10.3390/foods15203712","DOIUrl":"https://doi.org/10.3390/foods15203712","url":null,"abstract":"<p><p>Lactic fermentation modifies milk proteins through the proteolytic activity of lactic acid bacteria, potentially altering their susceptibility to gastrointestinal digestion. This study evaluated how fermentation by <i>Lactobacillus delbrueckii</i> and <i>Lactobacillus helveticus</i>, individually and in co-culture, affects the structure of bovine milk proteins, their subsequent gastrointestinal digestion, and residual immunoreactivity. Milk was fermented with <i>L. delbrueckii</i>, <i>L. helveticus</i>, or their co-culture. Residual immunoreactivity of caseins (CNs) and β-lactoglobulin (βLG) was determined by ELISA, and protein profiles were evaluated by SDS-PAGE before and after in vitro gastrointestinal digestion using age-specific physiological models representative of 1-, 3-, and 6-month-old infants and adults. Fermentation with <i>L. delbrueckii</i> and the co-culture reduced the ELISA-detectable CN fraction by 7.42% and 8.85%, respectively, while <i>L. delbrueckii</i> was the only treatment to significantly decrease residual βLG immunoreactivity (2.17%). The effects of fermentation were most evident in the infant digestion models. Fermentation by <i>L. delbrueckii</i> was associated with more pronounced reductions in bands within the molecular weight regions expected for caseins and whey proteins during gastric digestion in the 1- and 3-month-old infant models, whereas these differences progressively diminished with digestive maturity. Throughout all digestion models, bands within the molecular weight range expected for βLG remained among the most persistent protein bands during gastric digestion. In silico analyses predicted preferential hydrolysis of caseins, the release of peptides with potential biological activities, and the differential persistence of linear allergenic epitope sequences among milk proteins. Strain-dependent lactic fermentation partially remodeled milk proteins before digestion, influencing their subsequent gastrointestinal behavior. The results indicate that the effects of fermentation depend not only on strain-specific protein modifications but also on the physiological conditions under which digestion occurs, providing new insights into the interaction between fermentation-induced protein remodeling and digestive maturity.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Brewer's Spent Grain as a Substrate for Lactic Acid Fermentation: Contrasting Performance of <i>Lacticaseibacillus rhamnosus</i> and <i>Limosilactobacillus fermentum</i>.","authors":"Minh Quoc Ha, Phuc Hanh Nguyen, Allan Billardey, Solene Moulin, Hui Shing Him, Rothman Kam, Brent Seale, Claus Heiner Bang-Berthelsen, Thao T Le","doi":"10.3390/foods15203715","DOIUrl":"https://doi.org/10.3390/foods15203715","url":null,"abstract":"<p><p>Brewer's spent grain (BSG), the major by-product of the brewing industry, has attracted growing interest in valorisation through lactic acid bacteria fermentation. However, research has largely focused on <i>Lactiplantibacillus plantarum</i>, while other species have mainly been investigated using enzymatic hydrolysates rather than intact solid BSG. This study compared the solid-state fermentation performance of <i>Lacticaseibacillus rhamnosus</i> ATCC 7469 <i>and Limosilactobacillus fermentum</i> ATCC 9338 on BSG over 10 days. <i>In vitro</i> antioxidant, antidiabetic, anti-obesity, and antimicrobial activities were assessed every two days and integrated into a global bioactivity score. <i>Lacticaseibacillus rhamnosus</i> successfully colonised the substrate, reaching 9.62 log₁₀ CFU g^-1 on Day 2 and reducing the pH to 3.6. Antioxidant capacity peaked on Day 2, whereas antidiabetic and anti-obesity activities peaked on Day 10. Bactericidal activity was also confirmed in a bread-simulating matrix, and the global bioactivity score identified Day 2 as the highest-scoring endpoint. In contrast, <i>Limosilactobacillus fermentum</i> failed to establish a successful fermentation, with polymicrobial contamination observed from Day 4 onwards. To investigate whether substrate sterilisation could improve <i>Limosilactobacillus fermentum</i> fermentation performance, autoclaving and a two-step heat treatment were evaluated. Although autoclaving effectively sterilised the substrate, it reduced the number of detectable proteins by nearly 25%, whereas the two-step heat treatment preserved the protein profile but did not support successful fermentation by <i>Limosilactobacillus fermentum</i>. Overall, these findings identify <i>Lacticaseibacillus rhamnosus</i> as a promising candidate for BSG valorisation and underscore the importance of strain selection, as fermentation performance can vary substantially among lactic acid bacteria.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-Element Characterization and Sustainability Assessment of Traditional Turkish Red Sugar Using Deep Eutectic Solvent Extraction and ICP-MS.","authors":"Nükte Topraksever","doi":"10.3390/foods15203719","DOIUrl":"https://doi.org/10.3390/foods15203719","url":null,"abstract":"<p><p>Traditional Turkish red sugar is a culturally significant food product; however, information on its elemental composition and the sustainability of analytical approaches used for its characterization remains limited. In this study, microwave-assisted extraction (MAE) and ultrasound-assisted deep eutectic solvent extraction (UA-DES-E) were comparatively evaluated for multi-element determination by ICP-MS. The analytical performance of both methods was validated in terms of linearity, limits of detection and quantification (LOD/LOQ), recovery, accuracy, and precision (RSD (%)). Complementary characterization was performed using FTIR and UV-Vis spectroscopy, while moisture content and antioxidant activity were also determined. In addition, the relationship between element concentrations and antioxidant capacity was statistically evaluated. Validation results showed linear correlation coefficients (R²) higher than 0.99. LOD values ranged between 0.172 and 2.288 µg kg^-1, and recovery values were obtained between 96.2% and 105.1%. Relative standard deviation (RSD) values were below 10% for all elements. DPPH free radical scavenging activity ranged from 19.5% to 23.5%. The sustainability of the MAE and UA-DES-E methods was comparatively evaluated using NEMI, AGREE, ComplexGAPI, AGSA, BAGI, CACI, VIGI, and RAPI metrics. Overall, UA-DES-E provided a better balance between analytical performance and environmental sustainability. Based on five independent commercial samples, this study provides an exploratory analytical characterization of traditional Turkish red sugar while integrating multi-element analysis with a multidimensional assessment of analytical sustainability, applicability, innovation, and performance.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Ultrasound on the Physicochemical and Structural Properties of Gluten Protein During Controlled Thermal Treatment.","authors":"Zhonghua Gu, Jinshu Dai, Zhanqian Ma, Hongli Yao, Jing Chen, Rong Zheng, Xianmeng Xu","doi":"10.3390/foods15203725","DOIUrl":"https://doi.org/10.3390/foods15203725","url":null,"abstract":"<p><p>Gluten proteins are widely used in the food processing industry, but their low purity, poor water solubility, and limited thermal stability restrict broader applications. Ultrasound is a non-thermal physical technique that can modify protein functionality; however, its effects on gluten proteins during thermal processing remain insufficiently quantified. Therefore, in this study, ultrasound intensity (60, 90, and 120 W/L) combined with controlled thermal treatment (30, 55, and 80 °C) was systematically evaluated in a simplified gluten model system, providing direct evidence of ultrasound-induced alterations in intermolecular forces and structural properties. Ultrasound treatment facilitated the removal of starch and other non-protein components from the gluten aggregates, as evidenced by protein content increasing from 85.47% in the untreated control to 87.73% in the sample treated at 120 W/L and 30 °C, accompanied by a decrease in starch content from 3.52% to 1.84% (<i>p</i> < 0.05). The water absorption index increased significantly with increasing ultrasound intensity, reaching 2.95 g/g at 120 W/L and 30 °C compared with 2.80 g/g in the untreated control (<i>p</i> < 0.05); however, the solubility index decreased from 3.75% to 2.77% (<i>p</i> < 0.05). In addition, thermal weight loss increased and the degradation temperature decreased significantly after ultrasound treatment at 30 and 55 °C (<i>p</i> < 0.05), while no significant change was observed at 80 °C. Chemical interaction analysis also revealed that ultrasound disrupted hydrogen bonds and increased the free sulfhydryl content, suggesting a possible alteration of the disulfide bond balance. Collectively, these findings suggested that ultrasound modulated the functional and structural characteristics of gluten proteins by affecting noncovalent/covalent interactions and protein-matrix associations. Thus, ultrasound represents a promising and feasible approach for the targeted modification of gluten proteins in food processing applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perceived Value and Purchase Intention for Private-Label Dairy Products in Peru: The Mediating Role of Consumer Trust.","authors":"Edy Fernando Queque-Luque, Angeles Eden Arellan-Jaramillo, Jhudica Katherin Campos-Huaranca, Lorena Chino-Luque, Rosa Elvira Paredes-Cardenas, Luis Alberto Geraldo-Campos","doi":"10.3390/foods15203713","DOIUrl":"https://doi.org/10.3390/foods15203713","url":null,"abstract":"<p><p>This study examined how five dimensions of perceived value-perceived quality, eco-nomic-financial value, functional-sensory value, emotional value, and social value-were associated with consumer trust and purchase intention for Tottus private-label dairy products in East Lima, Peru, including indirect statistical associations through trust. A cross-sectional survey was completed by 296 adult consumers with prior self-reported purchase or consumption of the studied private-label dairy products. The 37-item instrument was analyzed using PLS-SEM with 5000 bootstrap sub-samples, PLSpredict, and CVPAT. Perceived quality (β = 0.257), functional-sensory value (β = 0.168), emotional value (β = 0.277), and social value (β = 0.225) were positively as-sociated with consumer trust, whereas economic-financial value was not (β = 0.055, <i>p</i> = 0.202). Consumer trust was positively associated with purchase intention (β = 0.410, <i>p</i> < 0.001). Significant indirect associations through trust were observed for perceived quality (βind = 0.105), functional-sensory value (βind = 0.069), emotional value (βind = 0.114), and social value (βind = 0.092), but not economic-financial value (βind = 0.023, <i>p</i> = 0.218). The model explained 71.0% of the variance in trust and 73.3% in purchase intention, while PLSpredict/CVPAT supported out-of-sample predictive relevance for both endogenous constructs. The contribution is incremental and context specific: the findings show heterogeneous value-trust-intention association patterns within a Peruvian private-label dairy setting rather than a uniform perceived-value mechanism.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Valorisation of Mangrove Leaf Powders: Physicochemical Characterisation and FT-MIR Monitoring of Linseed Oil Stability.","authors":"Manjeet Singh, Eliot Botosoa, Romdhane Karoui","doi":"10.3390/foods15203724","DOIUrl":"https://doi.org/10.3390/foods15203724","url":null,"abstract":"<p><p>This study investigated Fourier-transform mid-infrared (FT-MIR) spectroscopy coupled with chemometric tools as a rapid, non-destructive approach for monitoring oxidation in linseed oil supplemented with mangrove-derived extracts. Young and mature leaves of <i>Avicennia marina</i> and <i>Rhizophora mucronata</i> were characterised for water activity, moisture, pH, protein, ash, mineral composition, and colour, providing a comparative raw-material profile before extract preparation. The corresponding extracts were evaluated in linseed oil during a 15-day Schaal oven test, alongside butylated hydroxytoluene (BHT), rosemary extract, and an untreated control. FT-MIR spectroscopy was used to follow changes in three spectral regions: 1200-1150 cm^-1, associated with the C-O/ester-related band; 1742-1720 cm^-1, linked with the carbonyl interval; and 1532-1510 cm^-1, related to aromatic compounds. Chemometric modelling was intentionally restricted to the 1200-1150 and 1742-1720 cm^-1 intervals to assess storage-related variation in the C-O/ester and carbonyl features of the oil matrix. Factorial discriminant analysis (FDA) applied to the first five principal components of the principal component analysis (PCA) of each spectra region achieved leave-one-spectrum-out classification accuracies of 58.10% and 71.43% for the C-O/ester-related and carbonyl models, respectively. The FDA applied to the concatenated both oxidation-related regions improving classification to 76.19%. The combined model captured storage-related spectral evolution more effectively than either individual region or revealed treatment-dependent trajectories relative to untreated oil. These findings complemented conventional oxidation indices and show that targeted FT-MIR spectroscopy coupled with chemometric tools provide a practical framework for monitoring oxidative changes and screening plant-derived preservation strategies in edible-oil systems.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149265065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biotechnology-Enabled Food Reformulation for Prevention of Metabolic Syndrome: Nutrient and Dietary Pattern Strategies.","authors":"Dilyar Tuigunov, Yerzhan Omarov, Akkumis Salkhanova, Galiya Smagul, Malika Abdulzhanova, Oksana Dolmatova","doi":"10.3390/foods15203707","DOIUrl":"https://doi.org/10.3390/foods15203707","url":null,"abstract":"<p><p>Metabolic syndrome is a cluster of cardiometabolic risk factors in which modifiable dietary factors play a substantial role. This structured narrative review summarizes evidence on biotechnological food reformulation, defined as the modification of the composition or functional properties of foods already present in the diet using enzymes, microorganisms, fermentation, and bioconversion. Approaches to reducing free sugar and sodium content, modifying lipid and protein components, and increasing micronutrient content and bioavailability are reviewed. The data were analyzed with a distinction between experimental systems (in vitro, animal, and human intervention and observational studies) and study populations (healthy individuals, individuals with risk factors, and patients with diagnosed metabolic diseases). Mechanistic and animal data support the biological plausibility of the effects of several reformulated products on individual cardiometabolic markers. However, human intervention studies are few and mostly short-term. They rely on surrogate markers and are often conducted in patients with established disorders; therefore, they do not allow conclusions to be drawn about preventive efficacy. Consumer acceptance, safety, regulatory status, and industrial scalability are discussed on the basis of limited and heterogeneous data and require separate assessment for each technology. Biotechnological reformulation may be considered a promising approach to improving the nutrient profile of mass-market foods. However, its impact on the risk of metabolic syndrome has not yet been established and should be evaluated in long-term randomized trials in individuals without diagnosed metabolic diseases.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Indigenous Yeasts from a Maceratino Vineyard: Sequential Fermentation as a Strategy to Enhance Wine Complexity.","authors":"Laura Moretti, Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani","doi":"10.3390/foods15203706","DOIUrl":"https://doi.org/10.3390/foods15203706","url":null,"abstract":"<p><p>This study investigated indigenous yeasts associated with the autochthonous Maceratino grape variety (central Italy) evaluating a selection of isolates for their oenological potential and subsequent sequential fermentation trials. A total of 163 yeast isolates were collected using direct and auto-enrichment methods, of which 35 were identified with molecular methods and 16 representative strains were characterized for their oenological properties. Indigenous <i>Saccharomyces cerevisiae</i> strains showed fermentation performances comparable to commercial starters, whereas non-<i>Saccharomyces</i> species exhibited complementary technological traits despite their limited fermentative capacity. Based on the overall screening, 4 indigenous strains were selected for pure and sequential fermentation trials: <i>S. cerevisiae</i> DiSVA 898 in pure and sequential fermentation with <i>Metschnikowia pulcherrima</i> DiSVA 875, <i>Hanseniaspora opuntiae</i> DiSVA 883 and <i>Lachancea thermotolerans</i> DiSVA 890. Sequential inoculations generated wines with distinct volatile and sensory characteristics, each exhibiting a unique aromatic profile. Notably, the sequential fermentation strategy involving <i>L. thermotolerans</i> DiSVA 890 provided significant biological acidification, producing 2.16 g/L of lactic acid and an enhancement of isoamyl acetate and β-phenyl ethanol, while the sequential inoculation workflow with <i>M. pulcherrima</i> DiSVA 875 enhanced higher alcohol and ester concentrations. Overall, the results show that <i>S. cerevisiae</i> and non-<i>Saccharomyces</i> indigenous yeasts represent a valuable source for developing mixed starter cultures offering preliminary insights into the physiological potential of local isolates to modulate the analytical and sensory profile of Maceratino wine.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tomato Pomace Valorization: Green Solvent Evaluation, Microwave-Assisted Extraction Optimization, and Life-Cycle Assessment for Carotenoid Recovery.","authors":"Tea Petković, Nikolina Golub, Emerik Galić, Kristina Radić, Mario Jug, Nada Smigic, Ilija Djekić, Dubravka Vitali Čepo","doi":"10.3390/foods15203710","DOIUrl":"https://doi.org/10.3390/foods15203710","url":null,"abstract":"<p><p>This study investigated the recovery of β-carotene (BC) and lycopene (LYC) from tomato processing waste (TPW) using microwave-assisted extraction (MAE) with green solvents. Sunflower oil (SO), olive oil, limonene, and several deep eutectic solvents were initially screened, after which SO and a capric acid-lauric acid deep eutectic solvent (CLA; 2:1 molar ratio) were selected for further optimization. The optimized MAE conditions for SO were 217 W for 4 min, yielding 2.82 ± 0.24 mg/100 g dry TPW of BC and 3.57 ± 0.27 mg/100 g of LYC, with an energy consumption of 0.014 kWh. For CLA, the selected conditions were 1800 W for 13 min, which resulted in significantly higher recoveries of BC (5.29 ± 0.84 mg/100 g) and LYC (9.80 ± 1.77 mg/100 g), although the energy consumption was higher (0.390 kWh). Vibrational micro-milling reduced the median particle size from approximately 303 to 66.8 μm and improved carotenoid recovery when combined with SO; however, it decreased recovery in CLA under more intensive MAE conditions. Life-cycle assessment (LCA) comparing optimal MAE extraction to conventional solvent extraction and ultrasound-assisted extraction showed that the CLA-based MAE process provided the most favorable overall balance between carotenoid recovery and environmental performance. Therefore, CLA can be recommended as the most effective solvent for the MAE recovery of BC and LYC from TPW, although further validation at a pilot scale and an assessment of solvent recovery are required.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological Properties and Structural Stability of Sodium Caseinate-Based Inks Reinforced with Pectin and κ-Carrageenan for 6-Axis Robotic 3D Printing.","authors":"Emre Vay, Veli Ozbolat","doi":"10.3390/foods15203709","DOIUrl":"https://doi.org/10.3390/foods15203709","url":null,"abstract":"<p><p>Formulating printable and structurally stable edible inks is a challenge in 3D food printing. This study investigated the effects of combined pectin and κ-carrageenan concentrations on skim milk and sodium caseinate-based inks. Three formulations with varying polysaccharide complex (PC) concentrations (Low-PC, Med-PC, and High-PC) were characterized using Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), rheological tests, and texture profile analysis (TPA) followed by six-axis robotic printing. Higher PC concentrations produced more compact freeze-dried matrices and increased rheological strength and textural hardness. FTIR spectral changes suggested possible non-covalent interactions. All formulations exhibited shear-thinning behavior, while High-PC showed the highest mean structural recovery, although the difference between High-PC and Med-PC was not statistically significant (<i>p</i> > 0.05). During printing of a star geometry, Low-PC spread beyond the target area, whereas High-PC produced smaller structures. Med-PC achieved the closest agreement with the target area (96.16% area-based shape fidelity). After 2 h of immersion, swelling ratios were 267.81%, 313.81%, and 285.12% for Low-PC, Med-PC, and High-PC, respectively, without statistically significant differences (<i>p</i> > 0.05). After 5 h, High-PC retained a star-like structure, whereas Low-PC and Med-PC largely lost their printed geometries. These findings highlight a trade-off between printing accuracy and post-printing structural stability.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"15 20","pages":""},"PeriodicalIF":6.0,"publicationDate":"2026-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149264991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}