Food Bioscience最新文献

{"title":"Recent innovations in Grifola frondosa polysaccharides: production, properties, and their biological activity","authors":"Umar Zeb ,&nbsp;Tariq Aziz ,&nbsp;Wen-Jing Sun ,&nbsp;Abdul Haleem ,&nbsp;Guo-Qiang Guan ,&nbsp;Li-Juan Meng ,&nbsp;Lei Sun ,&nbsp;Feng-Jie Cui","doi":"10.1016/j.fbio.2025.106765","DOIUrl":"10.1016/j.fbio.2025.106765","url":null,"abstract":"<div><div><em>Grifola frondosa</em> is a highly valuable edible and medicinal fungus with significant health benefits. In traditional Chinese medicine, has been extensively utilized for its therapeutic properties, playing a vital role in treating various diseases related to immune modulation and inflammation. Polysaccharides are the main active compound in <em>G. frondosa,</em> and their biological activities are closely related to their composition. The <em>Grifola frondosa</em> polysaccharides (GFPs) interact with key immune receptors such as Toll-like receptors and Dectin-1, which activate macrophages, natural killer cells, and dendritic cells. This interaction enhances the immune system's capacity to mount effective responses against infections and malignancies. These polysaccharides control glucose metabolism and regulate insulin sensitivity, indicating their potential for managing and preventing metabolic disorders like diabetes. Although the preclinical studies are promising, further research is essential to standardize extraction techniques, conform clinical efficacy, and clarify the mechanism of health benefits. This review provides a comprehensive overview of recent advances in the production, properties, structural characteristics, and biological activities of GFPs. It highlights their therapeutic potential and promotes further research to support their development and application in functional foods, nutraceuticals, and pharmaceutical formulation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106765"},"PeriodicalIF":4.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biotransformation of limonene: pathways, biocatalysts, and applications","authors":"Lulu Zhang ,&nbsp;Wanying Wang ,&nbsp;Zixuan Wang ,&nbsp;Weimin Song ,&nbsp;Haoliang Li ,&nbsp;Jinchu Yang ,&nbsp;Zhenzhen Huang ,&nbsp;Gang Fan ,&nbsp;Jingnan Ren ,&nbsp;Yujiao Cheng ,&nbsp;Aiqun Yu ,&nbsp;Jian Feng","doi":"10.1016/j.fbio.2025.106812","DOIUrl":"10.1016/j.fbio.2025.106812","url":null,"abstract":"<div><div>Biotransformation of limonene is considered as a promising approach for the production of bioactive compounds. These compounds with excellent aroma characteristics and health benefits, such as perillyl alcohol, carvone, and α-terpineol, have great market potential in food, fragrance, cosmetics, pharmaceutical, and agricultural industries. Here, we summarize the products and pathways of limonene biotransformation and highlight the biocatalysts involved in this bioprocess. Numerous microorganisms (<em>e.g.</em>, fungi, bacteria and microalgae), enzymes isolated from these microorganisms (<em>e.g.</em>, cytochrome P450 enzyme, dehydrogenase, epoxide hydrolase, <em>etc</em>), as well as recombinant cells expressing these enzymes, can degrade and transform limonene into valuable products. Additionally, the extraction and purification of these products from fermentation broth, and their industrial applications are introduced. Finally, the future prospects of limonene biotransformation are discussed.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106812"},"PeriodicalIF":4.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Harnessing antioxidant-rich byproducts from olive and wine industries to produce corn starch films as edible coatings for minimally processed foods","authors":"González Natalia ,&nbsp;Elisa Melián ,&nbsp;Carolina C. Acebal ,&nbsp;Claudia E. Domini ,&nbsp;Ricardo Faccio ,&nbsp;Olivia V. López","doi":"10.1016/j.fbio.2025.106802","DOIUrl":"10.1016/j.fbio.2025.106802","url":null,"abstract":"<div><div>The current importance and growing demand for minimally processed foods—driven by fast-paced lifestyles—stem from their healthier profile compared to ultra-processed foods, although their susceptibility to deterioration presents significant challenges to maintaining nutritional and sensory quality. Edible coatings offer a good strategy to extend shelf life of minimally processed foods. This study aimed to develop starch-based edible coatings enriched with antioxidant-rich byproducts: olive pomace (OP) and wine lees (WL). Fresh (OP_F), freeze-dried (OP_FD), and defatted (OP_D) olive pomace; along with fresh wine lees (WL_F) were used, with total phenolic contents ranging from 1 to 6 mg GAE g⁻¹. Coatings were prepared using gelatinized starch (5 % w/v) and glycerol (30 % w/w), incorporating OP (3–5 % w/w) and WL (5–10 % w/v). SEM analysis revealed the presence of OP agglomerates within the starch matrix, while films containing WL exhibited a more uniform structure. While the addition of byproducts reduced the films water vapor barrier, it significantly enhanced UV-barrier capacity, with a notable increase of approximately 9 % upon the addition of 10 % WL_F. Films with 5 % OP_FD and 10 % WL_F showed enhanced mechanical properties, achieving 18 % greater resistance and 38 % increased rigidity, though OP_FD reduced flexibility. The studied coatings effectively slowed deterioration and preserved the color and firmness of minimally processed apples. The studies carried out in this work demonstrated that starch-based coatings, functionalized with antioxidant-rich byproducts, can effectively extend the shelf life of minimally processed foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106802"},"PeriodicalIF":4.8,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research on the anti-aging activity of different mulberry leaf Products: Based on mulberry leaf powder and mulberry leaf extract","authors":"Jiawei Yang ,&nbsp;Xu Zhang ,&nbsp;Na Wu ,&nbsp;Qirui Hu ,&nbsp;Jingjing Sheng ,&nbsp;Xinyi Zhong ,&nbsp;Yao Pan ,&nbsp;Yanfang Yu ,&nbsp;Ting Luo ,&nbsp;Bing Zhang ,&nbsp;Zeyuan Deng ,&nbsp;Fang Chen","doi":"10.1016/j.fbio.2025.106785","DOIUrl":"10.1016/j.fbio.2025.106785","url":null,"abstract":"<div><div>The concept of “whole foods” is becoming a hot research area. This study focused on the differences of <em>in vivo</em> metabolism and anti-aging activity between mulberry leaf powder (MLP) and mulberry leaf extract (MLE). For the metabolism experiment, involving male Kunming mice, plasma samples were collected at 1, 3 and 6 h after administration of saline, MLP or MLE. The MLP group exhibited controlled-release of polyphenols, compared to the MLE group. In the anti-aging experiment, D-gal was used to induce aging in female Kunming mice and the anti-aging effects of MLP, MLE, mulberry leaf post extraction residue (MLR), and MLE + MLR (MLM) were explored. Following an 8-week long-term intervention, all mulberry leaf product-treated groups showed higher T-AOC and lower MDA levels than the model control (MC) group (P &lt; 0.05). While only MLP and MLM significantly enhanced plasma GSH-PX levels in aging mice (P = 0.001). The spatial learning and memory ability of aging animals was improved in each treatment group. In aging mice, the number of unique species, microbial community diversity, and Bacteroidota abundance decreased. The Firmicutes/Bacteroidetes ratio in the MC group increased by 1.87-fold compared to the NC group (P = 0.001). However, mulberry leaf products reversed these changes: MLP and MLE significantly lowered the Firmicutes/Bacteroidetes ratio in the MC group by 73.73 % and 68.66 %, respectively (P = 0.0001). At molecular level, mulberry leaf products not only significantly inhibited the phosphorylation of JNK but also markedly reduced the P-JNK/JNK ratio in liver of mice when comparing with the MC group (P &lt; 0.05). The P-ERK/ERK ratio in liver of mice in the MC group was elevated 1.87-fold relative to the NC group, which could be diminished by treatment with MLP and MLM by 35.62 % and 56.28 %, respectively (P &lt; 0.05). Overall, both MLP and MLE administration demonstrated efficacy in regulating intestinal microbiota, REDOX homeostasis, and behavioral performance of mice. However, in most instances, MLP exhibited a more pronounced effect compared to MLE, suggesting a synergistic anti-aging effects of dietary fiber and phenolic compounds present in mulberry leaves.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106785"},"PeriodicalIF":4.8,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143941418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Algal bioactives: Unlocking future frontiers in respiratory therapeutics","authors":"Prisca Deviani Pakan ,&nbsp;Alexander Chi Wang Siu ,&nbsp;Hannah Lee ,&nbsp;Manisha Singh ,&nbsp;Gabriele De Rubis ,&nbsp;Stewart Yeung ,&nbsp;Mangesh Pradeep Kulkarni ,&nbsp;Bey Hing Goh ,&nbsp;Alan C. Hsu ,&nbsp;Dinesh Kumar Chellappan ,&nbsp;Gaurav Gupta ,&nbsp;Yoon-Yen Yow ,&nbsp;Brian Gregory George Oliver ,&nbsp;Keshav Raj Paudel ,&nbsp;Kamal Dua","doi":"10.1016/j.fbio.2025.106778","DOIUrl":"10.1016/j.fbio.2025.106778","url":null,"abstract":"<div><div>Respiratory diseases such as asthma, chronic obstructive pulmonary disease (COPD), lung cancer (LC), pulmonary fibrosis, and respiratory infections pose significant global health challenges. According to the World Health Organization (WHO), COPD alone accounted for approximately 3.3 million deaths in 2021. Current therapies, including corticosteroids, bronchodilators, and antifibrotic agents, help alleviate symptoms, and these conditions often become chronic and necessitate ongoing care, particularly with the associated problems such as corticosteroid insensitivity. Marine organisms, including microalgae and cyanobacteria, produce various bioactive compounds, among them fucoidan, fucoxanthin, astaxanthin, and phycocyanin that exhibit anti-inflammatory, antioxidant, anticancer, and anti-fibrotic activities. For instance, compounds such as fucoidan, fucoxanthin, astaxanthin, and phycocyanin illustrate the therapeutic potential of algae-derived bioactives. Fucoidan may help mitigate inflammation in COPD and asthma, while fucoxanthin shows promise in inhibiting LC cell proliferation. Similarly, astaxanthin aids in countering oxidative stress associated with COPD and LC, and phycocyanin appears to slow fibrosis progression by reducing inflammatory markers and limiting fibroblast proliferation. Together, these compounds highlight the diverse mechanisms through which algae-derived substances can contribute to the management of respiratory diseases. The current review examines these and other algae-derived compounds, detailing their molecular mechanisms of action and exploring emerging strategies for treating respiratory diseases.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106778"},"PeriodicalIF":4.8,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 quorum sensing signaling molecule AI-2 and quorum sensing inhibitors on Escherichia coli drug resistance and their application in spoilage of chilled pork","authors":"Xueyan Sun ,&nbsp;Zhihui Wang ,&nbsp;Xihong Zhao","doi":"10.1016/j.fbio.2025.106800","DOIUrl":"10.1016/j.fbio.2025.106800","url":null,"abstract":"<div><div>Quorum sensing (QS) is closely related to bacterial drug resistance. The relationship between the evolution of drug resistance and QS of <em>Escherichia coli</em> needs to be deeply analyzed. From the perspective of QS, this study aimed to explore the effects of quorum sensing signal molecule (QSSM) autoinducer-2 (AI-2) and quorum sensing inhibitors (QSIs, cinnamaldehyde and eugenol) on drug resistance of <em>E. coli</em>, and their application on chilled pork. Upon exposure to 1 μM AI-2, the drug-resistance related genes (<em>TEM</em>, <em>ompF</em>, <em>acrB</em>) were differentially expressed, and the <em>E. coli</em> strains were changed from sensitivity to resistance on ampicillin, leading to the faster growth compared to control strains under 1/2 minimum inhibitory concentration (MIC). On the other hand, cinnamaldehyde and eugenol (1/2MIC) could inhibit at least 40 % of AI-2 activity. They could reverse regulate the expression of resistance genes compared to AI-2, restrain the biofilm formation, and cause intracellular materials leakage. These results provide evidence that cinnamaldehyde and eugenol may negatively regulate QS by inhibiting AI-2 activity, thereby affecting the drug resistance of <em>E. coli</em>. In food samples, the chilled pork inoculated with drug-resistant <em>E. coli</em> was treated with AI-2, cinnamaldehyde or eugenol. It was determined that QSIs delay the growth of microorganisms, slow down the increase in pH and TBARS values, reduce the rate of water loss, and protect color. On the contrary, the AI-2 treatment group was not conducive to the preservation of chilled pork. These findings provide new insights into the relationship of QS and drug-resistance of <em>E. coli</em>.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106800"},"PeriodicalIF":4.8,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Anti-obesity potential of fermented Laminaria Japonica: Process optimisation, active ingredients identification, and gut microbiota modulation","authors":"Yang Wu ,&nbsp;Tian Yu ,&nbsp;Shuangyan Zheng ,&nbsp;Youdou Cheng ,&nbsp;Zicheng Yin ,&nbsp;Xin Li ,&nbsp;Xiumei Yu ,&nbsp;Daowu Huang ,&nbsp;Hongbing Chen ,&nbsp;Yong Wu","doi":"10.1016/j.fbio.2025.106796","DOIUrl":"10.1016/j.fbio.2025.106796","url":null,"abstract":"<div><div>In recent years, obesity has emerged as a significant global public health issue, leading to serious physical health risks and warranting the attention of everyone. Dietary intervention is one of the most important strategies for treating obesity, and fermented Laminaria Japonica (LJ) has shown promising potential as an anti-obesity agent. However, there is currently a lack of comprehensive studies on this topic, necessitating further validation and research to fully understand its efficacy and mechanisms. In the study, we explored the fermentation process, active ingredients, and anti-obesity effects of fermented LJ. Optimal fermentation conditions were determined using response surface methodology: a temperature of 34.54 °C, pH of 9.52, and inoculum volume of 9 %. HPLC-MS/MS analysis identified active compounds, with anti-obesity potential, including monosaccharides, amino acids, and fatty acids. In a high-fat diet induced obese mouse model, treatment with high concentrations of fermented Laminaria Japonica significantly improved obesity symptoms. Additionally, the gut microbiota structure was altered, showing increased abundance of beneficial bacteria (<em>Bacteroidetes, Akkermansia, and</em> Muribaculaceae) and decreased abundance of obesity-associated bacteria (<em>Colidextribacter</em>, <em>Acetatifactor</em>, and <em>Blautia</em>). Functional predictions suggested that the anti-obesity effects may be mediated through pathways related to secondary metabolite synthesis, carbon metabolism, and fatty acid metabolism, thus informing subsequent experiments. In conclusion fermented Laminaria Japonica shows promise as a potential treatment for obesity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106796"},"PeriodicalIF":4.8,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Health-promoting functions and related comprehensive molecular mechanisms of tea: from the perspectives of anti-inflammatory, lipid-lowering, glucose-lowering and anti-cancer effects","authors":"Jingguo Xu ,&nbsp;Shiyao Jia ,&nbsp;Yuting Ren ,&nbsp;Yao Zhang ,&nbsp;Junyan Zhang ,&nbsp;Chao Tang ,&nbsp;Juan Kan ,&nbsp;Jun Liu ,&nbsp;Yao Wang","doi":"10.1016/j.fbio.2025.106769","DOIUrl":"10.1016/j.fbio.2025.106769","url":null,"abstract":"<div><div>Owing to special aroma and taste, tea has been one type of popular beverages all over the world. According to the processing technologies, tea can be divided into six major categories, including green tea, white tea, yellow tea, Oolong tea, black tea and dark tea. Recently, tea has attracted increasing attention owing to its anti-inflammatory, lipid-lowering, glucose-lowering and anti-cancer effects. These health-promoting activities are closely associated with bioactive substances in the tea, such as polyphenols, pigments, polysaccharides, alkaloids, amino acids and saponins. Nowadays, unhealthy dietary pattern, especially high-fat diet, significantly increases the incidence of inflammation, obesity, hyperglycemia and cancer. These diseases pose a great threat to human health and have been serious public health problems. In view of above biological functions, tea possesses the potential to prevent and/or alleviate these diseases. Specifically, this review comprehensively summarizes the anti-inflammatory, lipid-lowering, glucose-lowering and anti-cancer mechanisms of tea, which will provide a theoretical basis of tea for the development of functional foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106769"},"PeriodicalIF":4.8,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the potential of ultrasound processing from the consumer perspective: A review on sensory characteristics and perception","authors":"Gabrielly Ribeiro Carneiro ,&nbsp;Tatiana Colombo Pimentel","doi":"10.1016/j.fbio.2025.106789","DOIUrl":"10.1016/j.fbio.2025.106789","url":null,"abstract":"<div><div>Food products are generally thermally treated using pasteurization or sterilization, but these treatments can negatively impact products' nutritional quality and sensory characteristics. Ultrasound has been used as an alternative to conventional thermal processes, with significant effects on the microbiological and physicochemical properties of food products and bioactive compound content. However, the impact of this technology on sensory characteristics and consumer perception has not been summarized. Thus, this review aims, for the first time, to overview the effect of ultrasound on the sensory attributes of food products and the consumer perception of ultrasound-treated products, highlighting trends and perspectives. Non-dairy alternatives, fruit-derived products, beverages, and dairy products were the main food products processed by ultrasound, and the probe type was the leading equipment. Products submitted to ultrasound showed higher intensities of typical color and cloudiness, enhanced aromatic profile, better texture and stability, and higher sensory acceptance than untreated and/or pasteurized products, but the processing parameters should be optimized to ensure desirable sensory attributes. Consumers do not reject ultrasound-treated products, but using claims on the labels may shape consumer perceptions and foster the willingness to buy them. Future studies could evaluate the sensory acceptance of ultrasound-treated products using more consumers. Furthermore, they could identify drivers of acceptance and the main barriers for ultrasound applications in food products using consumer research methodologies. Considering the consumer's perspective, this review provides important information on the potential of ultrasound in food processing.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106789"},"PeriodicalIF":4.8,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143941868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation mechanism of soy protein-xanthan gum nanoparticles based oleogels with various ionic strength and their delivery capacity for β-carotene","authors":"Chen Yang ,&nbsp;Tianlai Guo ,&nbsp;Zizhen Zhang ,&nbsp;Aitong Li ,&nbsp;Yaqian Han ,&nbsp;Yening Qiao ,&nbsp;Guoqiang Xia ,&nbsp;Lina Wang ,&nbsp;Jianming Wang","doi":"10.1016/j.fbio.2025.106793","DOIUrl":"10.1016/j.fbio.2025.106793","url":null,"abstract":"<div><div>Oleogels have been extensively employed for the encapsulation and protection of lipophilic nutrient. This study was investigated the effect of low ionic strength (0–100 mM) on the delivery system properties of oleogels prepared by emulsion template method using Soy protein isolate - Xanthan gum nanoparticles (SXNPs) as stabilizers. With the increase of ionic strength (0–100 mM), the particle size of SXNPs showed a trend of decreasing and then increasing. At ionic strength of 50 mM, SXNPs had the best interfacial adsorption properties (82.71 ± 0.19 %), which was attributed to the salt ions improved the surface hydrophobicity of SXNPs. Under this condition, the emulsion stabilized by SXNPs exhibited the smallest particle size (2.23 μm) and the best rheological properties. Microscopic images showed that the oleogel had the densest network structure at ionic strength of 50 mM, which enhanced the retention of β-carotene in storage environments at 4, 25 and 55 °C and oil binding capacity of oleogel (10.20 %). <em>In vitro</em> digestion showed up to 55.17 % free fatty acid release from the oleogels compared to bulk oil, highlighting their potential for controlled nutrient delivery.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"69 ","pages":"Article 106793"},"PeriodicalIF":4.8,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}