Food Bioscience最新文献

{"title":"Integrating transcriptomics and molecular simulation to reveal the antifungal mechanism of borneol against Candida albicans","authors":"Zhenlong Zhou ,&nbsp;Kun Lan ,&nbsp;Zizhen Wang ,&nbsp;Pengzhen Li ,&nbsp;Penghui Fan ,&nbsp;Jianyu Su","doi":"10.1016/j.fbio.2025.107567","DOIUrl":"10.1016/j.fbio.2025.107567","url":null,"abstract":"<div><div>Natural plant-derived molecules are emerging as promising alternatives to chemical preservatives. Among these, the phytochemical borneol has been shown to inhibit the growth of common foodborne bacteria, but its antifungal activity and underlying mechanisms remain largely unexplored. This study aims to investigate the antifungal properties of borneol and its mechanisms of action against <em>Candida albicans</em>, a foodborne fungus that poses a significant threat to food safety. The results demonstrated that the antifungal efficacy of borneol against <em>Candida albicans</em> was concentration-dependent at the tested time points. Transcriptomic analysis and electron microscopy revealed that borneol primarily targets cell membranes to exert its antifungal effects. Further experiments showed that borneol specifically binds to membrane proteins, particularly chitin synthases 1, 2, and 3, inhibiting chitin biosynthesis and disrupting cellular integrity. Molecular dynamics simulations indicated that borneol diffuses passively from the aqueous phase into the 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphorylcholine bilayer membrane, where it preferentially aggregates in hydrophobic regions, altering the bilayer's thickness and fluidity. Notably, this aggregation likely plays a key role in influencing the structure and function of membrane proteins. Lipidomics analysis further confirmed that borneol disrupts cell membrane integrity, leading to the loss of glycerophosphocholines and glycerophosphoethanolamines lipids. As borneol alters membrane structure and function, it also induces the intracellular accumulation of reactive oxygen species, resulting in membrane lipid peroxidation. In conclusion, these findings provide a theoretical foundation for the potential use of borneol in the food industry to prevent and control pathogenic fungal contamination.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107567"},"PeriodicalIF":5.9,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061366","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":"Multimodal profiling and therapeutic evaluation of Cucumis pepo extracts via LC–MS and molecular docking","authors":"Anjali ,&nbsp;Anita ,&nbsp;Sumit Sahil Malhotra ,&nbsp;Azaj Ansari ,&nbsp;Vidyullatha Peddireddy","doi":"10.1016/j.fbio.2025.107586","DOIUrl":"10.1016/j.fbio.2025.107586","url":null,"abstract":"<div><div>This study profiles the phytochemicals and bioactivity of <em>Cucumis pepo</em> (<em>C.pepo</em>) peel and pulp using LC–MS, in vitro antioxidant and antimicrobial assays, and molecular docking. LC–MS identified 31 compounds (13 peel, 13 pulp, 5 shared), including flavonoids and phenolic acids; notably, trigonelline (pulp) and isoferulic acid (peel) are reported in <em>C. pepo</em> for the first time.</div><div>Antioxidant testing showed higher DPPH scavenging in the peel, comparable ABTS activity, and greater FRAP in the pulp. Methanolic extracts revealed moderate antimicrobial activity against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> (zones 5.8–9.2 mm). Docking analyses indicated favorable binding of quercetin and kaempferol to NF-κB and COX-2, with quercetin showing the strongest affinity for COX-2 (−9.3 kcal/mol), supporting anti-inflammatory mechanisms. These findings support valorisation of <em>C. pepo</em> by-products, especially the peel, as sources of functional bioactives with nutraceutical potential and possible use in natural preservative applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107586"},"PeriodicalIF":5.9,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047819","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":"Comparative biofortification of selenite and SeNPs on selenium enrichment and the synthesis of monacolin K and pigments in Monascus ruber","authors":"Bingjie Zhao ,&nbsp;Xueni Wen ,&nbsp;Yong Zhang ,&nbsp;Ruoyu Zhao ,&nbsp;Yu Li ,&nbsp;Yanbin Guo","doi":"10.1016/j.fbio.2025.107591","DOIUrl":"10.1016/j.fbio.2025.107591","url":null,"abstract":"<div><div><em>Monascus</em> species exhibit strong potential for selenium (Se) enrichment. This study developed Se-enriched <em>Monascus ruber</em> MR1 through solid-state fermentation using selenite [Se(IV)] and selenium nanoparticles (SeNPs) as Se sources. SeNPs exhibited lower mycelial toxicity (IC₅₀ = 218.5 mg/L) than Se(IV) (IC₅₀ = 16.8 mg/L), while promoting higher organic Se conversion efficiency. Both Se forms significantly enhanced monacolin K (9.1 mg/g with Se(IV); 8.7 mg/g with SeNPs) and <em>Monascus</em> pigments yields by reinforced polyketide pathways, and maintained citrinin to undetectable levels. Transcriptomics revealed that Se enrichment regulated secondary metabolism through multi-pathway reinforcement including carbon/amino acid metabolism, energy/cofactor supply, transmembrane transport, and oxidative stress under high Se conditions. These findings establish SeNPs as effective Se-source for producing functional <em>Monascus</em> products with optimized Se biofortification and metabolite profiles.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107591"},"PeriodicalIF":5.9,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061630","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":"Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation","authors":"Qiaohui Zeng ,&nbsp;Miaoshan Zhou ,&nbsp;Lifang Gao ,&nbsp;Ping Qi ,&nbsp;Shilin Cao ,&nbsp;Jian Li ,&nbsp;Xinan Zeng ,&nbsp;Jingjing Wang","doi":"10.1016/j.fbio.2025.107593","DOIUrl":"10.1016/j.fbio.2025.107593","url":null,"abstract":"<div><div>Umami peptides originating from Grass Carp marinated with Red Yeast Rice Flour (RYRF), contribute a unique taste to dishes. Nonetheless, traditional methods present difficulties in efficiently screening for umami peptides on a large scale. For this reason, our objective was to identify umami peptides from Grass Carp marinated with RYRF through a combination of peptidomics, <em>in silico</em> simulation and sensory evaluation. By integrating LC MS/MS, sensory evaluation and electronic tongue, we successfully identified three new umami peptides: KTGAAAT, KTGGGVT and AALVKA. Results from molecular docking suggested that these peptides can interact with the T1R1 binding pocket, forming a stable complex. The pivotal interaction forces comprised hydrogen bonding and electrostatic interactions, which played significant roles in the umami presentation mechanism. This study provides fresh insights into the umami flavor profile of Grass Carp marinated with RYRF and offers important theoretical guidance regarding the underlying mechanisms of umami taste.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107593"},"PeriodicalIF":5.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047746","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":"Loganin ameliorates obesity via modulating gut microbiota composition and reprogramming serum metabolism: Involvement of PPARγ/PGC-1α/UCP1 signaling axis","authors":"Xiaobo Yu ,&nbsp;Xiaolin Yang ,&nbsp;Meng Wang ,&nbsp;Ke Gao ,&nbsp;Jingxuan Liu ,&nbsp;Dou Niu ,&nbsp;Xiaochang Xue ,&nbsp;Jiefang Kang","doi":"10.1016/j.fbio.2025.107572","DOIUrl":"10.1016/j.fbio.2025.107572","url":null,"abstract":"<div><div>Loganin (LOG), a major iridoid glycoside, serves as a critical quality marker for evaluating the efficacy of Corni fructus, and possesses various bioactive activities, such as anti-oxidation, anti-inflammation and improving insulin sensitivity. However, the role of LOG in modulating gut microbiota and serum metabolites remains poorly understood. In this study, LOG was identified as a key component targeting obesity-related pathways, including lipid metabolism and inflammation, through network pharmacology. In vivo experiments demonstrated that LOG administration significantly reduced body weight gain, adipose accumulation, inflammation and hepatic steatosis, while improving insulin sensitivity and glucose tolerance. Mechanistically, LOG restores lipid metabolic homeostasis through precise modulation of PPARγ/PGC-1α/UCP1 signaling axis, which provides a novel mechanistic insight and potential targets for the development of natural product-based anti-obesity agents. Notably, LOG restored gut barrier integrity by upregulating tight junction protein occludin and reshaped gut microbiota composition (restoration of <em>Firmicutes</em>/<em>Bacteroidetes</em> (F/B) ratio), increasing beneficial genera (e.g., <em>Muribaculum</em>, <em>Parabacteroides</em>, <em>Alloprevotella</em>, <em>Parasutterella</em> and <em>Allobaculum</em>) and reducing obesity-associated bacteria (e.g., <em>Mediterraneibacter</em> and <em>Lactobacillus</em>). Furthermore, untargeted metabolomics revealed that LOG significantly altered serum metabolites associated with tryptophan catabolism, bile acid metabolism, and lipid homeostasis—a finding scarcely reported in previous studies. These results highlight LOG as a promising therapeutic agent for obesity, acting through gut microbiota modulation and metabolic reprogramming, and provide novel insights into its mechanisms beyond traditional pathways.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107572"},"PeriodicalIF":5.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047750","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":"Development of iron-modified soybean protein nanoparticles for the enrichment and controlled release of flavonoid compounds in sea buckthorn fruit residue extract","authors":"Yanting Chen ,&nbsp;Wenzhi Lei ,&nbsp;Siqi Wang ,&nbsp;Yijie Lu ,&nbsp;Ting Liu ,&nbsp;Hongcai Li ,&nbsp;Xiaoning Tu ,&nbsp;Bin Zhang ,&nbsp;Guangquan Liu ,&nbsp;Zhenpeng Gao","doi":"10.1016/j.fbio.2025.107585","DOIUrl":"10.1016/j.fbio.2025.107585","url":null,"abstract":"<div><div>Sea buckthorn pomace is rich in flavonoids with important nutritional value, but its efficient recovery and stability are still challenging. In this study, iron-modified soybean isolate protein nanoparticles (Fe-SPI NPs) were developed as green and food-safe adsorbents for selective adsorption and sustained release of flavonoids to efficiently and selectively enrich sea buckthorn flavonoids. Fe-SPI NPs were prepared by coordinating Fe²⁺ with soy protein via ultrasound-assisted treatment and characterized by DLS, XRD, DSC, FTIR, and SEM. Nanoparticles with 1 mg/g iron content showed the highest adsorption capacity, the amount of adsorbed flavonoids was 12.28 mg/g. Adsorption followed pseudo-second-order and Elovich kinetics, suggesting a chemisorption process, while isotherm fitting to both Langmuir and Freundlich models indicated a combination of homogeneous and heterogeneous binding. Binding mechanisms were mainly electrostatic, supplemented by hydrophobic and hydrogen bonding interactions. In the DPPH radical scavenging assay, the antioxidant activity of free flavonoids decreased by about 102 % after UV and high-temperature treatments, whereas that of Fe-SPI NPs decreased by only about 18 %, suggesting that they significantly improved the antioxidant stability of flavonoids under unfavourable environmental conditions. Simulated gastrointestinal digestion showed pH-responsive, sustained release behavior. The cumulative release of flavonoids reached 93 % within 5 h with kinetics best described by the Higuchi and Ritger–Peppas models. These findings suggest Fe-SPI NPs are effective carriers for plant polyphenols, with potential applications in functional foods and controlled-release systems.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107585"},"PeriodicalIF":5.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047783","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":"Regulation of microbial interactions and metabolite profiles via inoculation with Lactiplantibacillus plantarum in naturally fermented young ginger pickles","authors":"Ming Yang ,&nbsp;Yongqi Chen ,&nbsp;Siying Zhu ,&nbsp;Hongjian Zhang ,&nbsp;Lin Zhang ,&nbsp;Jiamu Kang ,&nbsp;Yongping Xin","doi":"10.1016/j.fbio.2025.107595","DOIUrl":"10.1016/j.fbio.2025.107595","url":null,"abstract":"<div><div>Spontaneous fermentation of young ginger pickles (YGP) involves numerous indigenous microbes from raw materials and the environments, while inoculated fermentation is an ideal strategy for standardizing YGP production and improving quality. This study investigated the effects of exogenous inoculation with <em>Lactiplantibacillus plantarum</em> ATCC 8014 on the quality characteristics and metabolic profile of YGP. It particularly explored the response of indigenous microbes, focusing on their interactions and metabolic characteristics in relation to exogenously inoculated microbes. The results indicated that <em>L. plantarum</em> inoculation significantly increased organic acid levels, while decreasing nitrite content during YGP fermentation. In addition, <em>L. plantarum-</em>inoculated YGP exhibited increased <em>Lactiplantibacillus</em> abundance and significant alterations in color and texture characteristics when compared to naturally fermented YGP. Beta diversity analysis revealed improved similarity of fermented microbial community structure, while co-occurrence network analysis showed that <em>L. plantarum</em> inoculation increased interaction complexity, the positive correlation ratio, and the number of keystone taxa, particularly strengthening the symbiotic relationships among LAB. Furthermore, a total of 27 volatile and 29 non-volatile differential metabolites were identified between inoculated and uninoculated YGP. These differential metabolites were linked to the degradation of valine, leucine, and isoleucine, as well as pyruvate metabolism and glycolysis/gluconeogenesis pathways. Correlation network analysis suggested that the differential LAB significantly enhanced the quality attributes and metabolic profiles of YGP, likely due to the driving effects of <em>L. plantarum</em> on the symbiotic relationships among indigenous LAB. Overall, these findings provided valuable insights into the management of YGP fermentation and the standardization of its quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107595"},"PeriodicalIF":5.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145107528","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":"Protective effect on intestinal barrier and cell viability of probiotic Lacticaseibacillus strain after simulated gastrointestinal digestion with dairy and vegetal products","authors":"Ana Moreno,&nbsp;Giuseppe Meca,&nbsp;Maria Esteban-Torres,&nbsp;Laura Escrivá","doi":"10.1016/j.fbio.2025.107583","DOIUrl":"10.1016/j.fbio.2025.107583","url":null,"abstract":"<div><div>Human milk provides beneficial bacteria, including lactic acid bacteria (LAB), which shape the infant gut microbiota, enhance barrier function and immune responses, and protect against pathogens. This study evaluated the probiotic potential of three human milk-derived LAB strains: <em>Lacticaseibacillus rhamnosus</em> B5H2, <em>Lacticaseibacillus rhamnosus</em> B9H2, and <em>Lacticaseibacillus paracasei</em> B10L2.</div><div>Initial screening revealed <em>L. rhamnosus</em> B5H2 higher antimicrobial activity against key foodborne pathogens (halos &gt;1 cm), adhesion to Caco-2 cells (18.77%), and significant inhibition of <em>Salmonella enterica</em> adhesion (22.1%).</div><div>Notably, this study evaluated these strains within diverse fermented food matrices (cow milk, whey, and soy drink) providing insight into matrix-dependent modulation of probiotic functionality. Probiotic-soy-based matrices exhibited broad antimicrobial effects (B5H2 consistently outperformed other strains). The strains showed high survival during <em>in vitro</em> gastrointestinal digestion, especially in cow milk and whey, highlighting strain-matrix synergy as a factor for probiotic efficacy.</div><div>B5H2 strain was selected for encapsulation (spray-dried with maltodextrin and encapsulated in a gastric-resistant capsule) and further characterization. Simulated gastrointestinal digestion of the encapsulated strain in all matrices preserved high viability post-colonic phase (above 8 Log CFU/mL). Then, intestinal digests were applied to Caco-2 cells, where whey-B5H2 significantly enhanced cell viability (193.4 ± 8.8% vs. 105.5 ± 14.0% in control). Furthermore, B5H2 digests, particularly derived from cow milk, significantly reinforced intestinal barrier integrity under normal and inflammatory conditions.</div><div>By integrating encapsulation technology, real food matrices, and post-digestion functional assays, this work provides a novel physiologically relevant framework for probiotic evaluation. <em>L. rhamnosus</em> B5H2 is a promising candidate for functional food applications targeting gut health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107583"},"PeriodicalIF":5.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047749","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":"Bacillus amyloliquefaciens B4 combined with a Fe2+@Fe3+composite film synergistically induces Penicillium expansum ferroptosis for fruit preservation","authors":"Jinyue Sun,&nbsp;Jia-Neng Pan,&nbsp;Hui-Ling Shen,&nbsp;Han-Xiao Zhuang,&nbsp;Xiaodong Zheng,&nbsp;Wen-Wen Zhou","doi":"10.1016/j.fbio.2025.107582","DOIUrl":"10.1016/j.fbio.2025.107582","url":null,"abstract":"<div><div>In recent years, ferroptosis became a revolutionary discovery in the fields of life sciences. The key feature of ferroptosis is the imbalance of lipid peroxidation in the cells. Therefore, inspired by ferroptosis mechanisms in mammalian cells, the mechanism by which FeSO₄ induces ferroptosis in <em>Penicillium expansum</em> was identified in this study. The occurrence of ferroptosis in <em>P. expansum</em> was detected by analyzing the changes in lipid peroxidation, reactive oxygen species (ROS), and glutathione (GSH) of the <em>P. expansum</em>. Results showed that FeSO₄ could induce ferroptosis in <em>P. expansum</em> by decreasing the ratio of GSH/oxidised glutathione, generating ROS, promoting lipid peroxidation, upregulating lipoxygenase (LOX)-related genes and increasing LOX activity. Moreover, <em>B. amyloliquefaciens</em> B4 combined with FeSO₄ decreased the cysteine content and promoted the synthesis of GSH in <em>P. expansum</em>, thus synergistically facilitating ferroptosis in the fungus. Additionally, Fe₂(SO₄)₃ enhanced the production of soluble and insoluble polysaccharides and upregulated the genes related to biofilm formation in B4. As a result, the biocontrol ability of B4 against <em>P. expansum</em> was improved. We prepared a FeSO₄@Fe₂(SO₄)₃@GEL@agar composite film to slow the release of Fe²⁺ and Fe³⁺. Fe²⁺ in the composite film induces ferroptosis in <em>P. expansum</em>, B4 enhances ferroptosis and Fe³⁺ promotes biofilm formation by B4. Therefore, these components work together to inhibit the growth of <em>P. expansum</em> in vitro and in postharvest fruit. This study provides new insights into the mechanisms for controlling fungal growth and proposes a novel strategy for the biocontrol of a pathogenic fungus on postharvest fruit.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107582"},"PeriodicalIF":5.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047820","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":"Development of electrospun zein-based two-dimensional network nanofiber films and their application in mango preservation","authors":"Xin Fan,&nbsp;Fang Sun,&nbsp;Lu Chang,&nbsp;Junrong Huang","doi":"10.1016/j.fbio.2025.107584","DOIUrl":"10.1016/j.fbio.2025.107584","url":null,"abstract":"<div><div>As climacteric fruits, Mangoes are highly susceptible to spoilage and quality deterioration due to ethylene exposure. Protein-based nanofibers can potentially adsorb ethylene, but their stability in ethylene removal is often insufficient for practical applications. This study employs electrospinning to fabricate zein-based two-dimensional network nanofiber films (T/N/Z films). The combination of zein and the two-dimensional network structure enhances ethylene adsorption efficiency through active functional groups and a high specific surface area. The addition of NaCl (N) and Tween 80 (T) helps induce fiber splitting, reduce surface tension, and strengthen hydrogen bonding, imparting a network morphology to the material. The ethylene adsorption efficiency of the 0.7 %T/N/Z films was 27.91 ± 1.55 mg m⁻³·h⁻¹, significantly higher than that of the control group. Mango preservation experiments demonstrated that the 0.7 %T/N/Z films reduced browning (2.70 ± 2.42 %) and increased fruit hardness (804.23 ± 65.54 g) compared to all other treatments, extending the storage period by over 20 days.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"73 ","pages":"Article 107584"},"PeriodicalIF":5.9,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045576","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}