Journal of Food Processing and Preservation最新文献

{"title":"Biochemical Profiling and Antioxidant Potential of Fruit Tissues: A Comparative Study of Citrus Cultivars Indigenous to Northeast India","authors":"T. K. Hazarika,&nbsp;Panthor Debbarma,&nbsp;Gregory Malsawmkima,&nbsp;Kalyan Barman,&nbsp;Pinku Chandra Nath","doi":"10.1155/jfpp/8833248","DOIUrl":"https://doi.org/10.1155/jfpp/8833248","url":null,"abstract":"<p>The different fruit tissues of selected <i>Citrus</i> cultivars of northeast India, namely, <i>Citrus macroptera</i> Montr. (hatkora, HK), <i>Citrus limon</i> (Linn.) Burm. f. (Assam lemon, AL), <i>Citrus maxima</i> Burm. (pummelo, PM), <i>Citrus reticulata</i> Blanco (Khasi mandarin, KM), and <i>Citrus sinensis</i> (L.) Osbeck (Valencia, VC), were subjected to biochemical profiling and quantification of antioxidant potential. Among the cultivars, HK had significantly higher total phenolic content in juice, peel, and pulp, while VC seeds and AL whole fruit had higher total phenolics. Total flavonoid content was higher in HK juice, pulp, and peel. VC exhibited the highest flavonoid content in whole fruit, while AL exhibited the highest in seeds. In the DPPH assay, HK (seeds, whole fruit), PM (pulp, juice), and AL (peel) exhibited the highest antioxidant capacity. The ability to scavenge ABTS radicals exhibited higher capacity in VC (pulp, juice, and whole fruit), HK (seeds), and KM (peel) in contrast to other cultivars. In the ferric reducing ability, HK seeds resulted in the highest, whereas VC juice resulted in the lowest ability. Among the different tissues of the <i>Citrus</i> cultivars, seeds exhibited the highest ferric reducing capacity, subsequently followed by peels and whole fruit, whereas juice exhibited the lowest reducing capacity. Among the different <i>Citrus</i> cultivars, HK showed considerably greater FRAP values than other <i>Citrus</i> cultivars studied.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8833248","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144537035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Cross-Linking by Microbial Transglutaminase on Physicochemical Properties of Eggshell Membrane Collagen","authors":"Elahe Kazemi Kheirabadi,&nbsp;Poorandokht Kheirandish,&nbsp;Seyed Hadi Razavi,&nbsp;Mohammad-Taghi Golmakani","doi":"10.1155/jfpp/1786447","DOIUrl":"https://doi.org/10.1155/jfpp/1786447","url":null,"abstract":"<p>Collagen from eggshell membrane (EM) was stabilized via a cross-linking procedure using microbial transglutaminase as an alternative, nontoxic cross-linking reagent for its low stability and low mechanical strength. The physicochemical features of collagen solutions (5 mg/mL), which were cross-linked by different concentrations of MTG (30, 40, 50, 60, and 70 U/g collagen), were examined. The SDS-PAGE, differential scanning calorimetry (DSC), residual amino group content, scanning electron microscopy (SEM), and viscosity of solutions were evaluated. The results revealed that applying higher concentrations of MTG in cross-linked collagen solutions leads to an increase of about 32°C–39°C in denaturation temperatures (<i>T</i>_d) and a 75.76% decrease in residual amino group content. The simultaneous effect of different temperatures and concentrations of MTG on viscosity illustrated an improvement of approximately 30 Pa·s in the viscosity of cross-linked collagen at 50°C. The enzymatically cross-linked porous structures displayed finer microstructure with interlinked micron-sized pores, exhibiting a 74% reduction in size compared to the uncross-linked collagen. These results suggest that combining MTG and EM as sources of collagen represents an innovative potential route for the safe cross-linking of collagen-based matrices. This innovation could have practical applications in reducing waste EM, which is a by-product of egg breaking in industrial and domestic settings, and utilize them to produce firmness and stabilize collagen.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1786447","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144503249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fortified Cereal Innovation: Vitamin Retention, Antinutritional Factors, Physicochemical Properties, and Storage Stability","authors":"Mumukom Maximus Anchang,&nbsp;Gabriel Ifeanyi Okafor,&nbsp;Philip John Kanu","doi":"10.1155/jfpp/7738527","DOIUrl":"https://doi.org/10.1155/jfpp/7738527","url":null,"abstract":"<p>Despite the nutritional advantages of ready-to-eat breakfast cereals, challenges in nutrient retention during processing and storage persist. This study developed 12 nutrient-dense, ready-to-eat breakfast cereal formulations using a mixture centroid augmented design, combining sorghum flour (<i>X</i>₁), soybean flour (<i>X</i>₂), and fruit slurry (1:1 mango and banana pulp) (<i>X</i>₃), all inoculated with <i>Lactobacillus plantarum</i> (NRRL B-787). The mixtures were cold-extruded and then dried at 50°C for 5 h before undergoing analyses for vitamins, antinutritional factors, and physicochemical properties. A special quartic model was used to describe the formulations, and numerical optimization identified the optimal blend based on target nutrient profiles. The storage stability of the optimized formulation was evaluated over 12 weeks at room temperature, in an incubator, and under cold storage conditions. Statistical analysis (Design Expert 11) showed that fruit slurry significantly enhanced vitamins A and C, while soybean flour increased vitamins B1 and B9 (<i>p</i> &lt; 0.05). Antinutritional factors decreased with higher fruit slurry content, whereas sorghum flour increased phytate, oxalate, alkaloid, and tannin levels. Measured physicochemical properties ranged as follows: pH (5.31–6.03), water activity (0.60–0.85), water absorption capacity (116.62%–148.16%), and bulk density (0.29–0.39 g/mL). The quartic model accounted for over 80% of the data variability and was significant for most responses. Storage studies revealed that cold and incubator conditions better preserved vitamin C and carotenoids than ambient storage. These findings support the formulation and storage optimization of nutrient-rich cereals that incorporate sorghum, soybeans, fruit slurry, and probiotics.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7738527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potentials of Chitin Nanofiber for Postharvest Quality of Banana","authors":"Shirazoom Munira,&nbsp;Shamim Ahmed Kamal Uddin Khan,&nbsp;Md. Iftekhar Shams,&nbsp;Md. Yamin Kabir","doi":"10.1155/jfpp/2776934","DOIUrl":"https://doi.org/10.1155/jfpp/2776934","url":null,"abstract":"<p>Bananas are perishable fruit with a limited shelf life. Postharvest treatments can help reduce the loss experienced after harvesting. This study investigated the effect of different concentrations of chitin nanofiber (CNF) on the postharvest quality and shelf life of bananas. The green mature banana fruits were coated with three concentrations of CNF (0.1%, 0.3%, and 0.5%), while the untreated fruits were served as control. Following treatments, fruits were stored in ambient conditions at 29 ± 2^°C and 85 ± 5<i>%</i> relative humidity (RH). To identify the effectiveness of CNF, weight loss, firmness, color, total soluble solids (TSS), titratable acidity (TA), vitamin C, disease incidence, and disease severity were measured. Though CNF 0.1% coating reduced disease severity and retained vitamin C of banana, CNF 0.3% significantly decreased weight loss and disease incidence and increased firmness of fruit compared to the control. CNF 0.3% also resulted in the lowest TA and delayed fruit ripening. Moreover, the shelf life of bananas was extended by 2.34 days with the application of CNF 0.3%. Therefore, the application CNF 0.3% is recommended for preserving postharvest qualities.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2776934","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biopolymer Application for Preservation of Tropical Fruits and Vegetables","authors":"Dung Thuy Nguyen Pham,&nbsp;Thuong Thi Nguyen,&nbsp;Nguyen Hong Khoi Nguyen,&nbsp;Tran Thanh Truc","doi":"10.1155/jfpp/7808544","DOIUrl":"https://doi.org/10.1155/jfpp/7808544","url":null,"abstract":"<p>The increasing demand for fresh tropical fruits and vegetables from importing countries has promoted constant supply from Vietnam. However, the perishable nature of fresh commodities causes major postharvest losses upon long-distance transport and international export. Recently, the application of biopolymers as innovative, environmentally friendly packaging materials in the preservation industry has garnered significant scientific interest. This approach aims to maintain the quality and safety of fruits and vegetables while mitigating the environmental impacts associated with conventional nondegradable plastics. Several biopolymer-based films and coatings have been reported to prevent moisture, extend the shelf life, and maintain the desirable nutrient quality and sensory characteristics of the fresh produce. The preservation effectiveness is further enhanced by the synergistic effect derived from the combinations between biopolymers or between biopolymers and essential oils, natural extracts, or nanoparticles. These combinatory coatings improve mechanical strength, flexibility, and durability and exhibit potential biological activities while extending the shelf life of tested fruits and vegetables. The emergence of biopolymers in packaging technology in Vietnam has shown promising results for future improvements. This article reviews the recent use and underlying mechanisms of different biopolymer-based materials in the preservation of Vietnamese tropical fruits and vegetables such as banana, mango, and citrus fruits, followed by proposing possible composite materials and influencing factors for optimization and international safety regulations of biopolymer application in packaging technologies with the focus on Vietnam.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7808544","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144503150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antifungal Activity of Powder Blends of Eremomastax speciosa, Moringa oleifera, and Senna alata Against Digestive Candidiasis","authors":"Rosine Josépha Zang Nguele,&nbsp;Julien Armel Assiéné Agamou,&nbsp;William Djeukeu Asongni,&nbsp;Damase Serge Assiéné Oyong,&nbsp;Sidonie Béatrice Kenmogne,&nbsp;Simplice Chimi Fotso,&nbsp;Mariana I. Soloveeva,&nbsp;Kuzmina Sargylana Semenovna,&nbsp;Evariste Fongnzossie Fedoung,&nbsp;Flavien Aristide Alfred Toze","doi":"10.1155/jfpp/6845401","DOIUrl":"https://doi.org/10.1155/jfpp/6845401","url":null,"abstract":"<p>Fungal infections (candidiasis) are responsible for approximately 5% of the diseases observed worldwide. The treatment of these candidiasis involves the administration of antifungals such as fluconazole most often as monotherapy. The antifungal activities of blends of extracts from the leaf powders of <i>Eremomastax speciosa</i> (<i>ES</i>), <i>Moringa oleifera</i> (<i>MO</i>), and <i>Senna alata</i> (<i>SA</i>), have been scarcely investigated. This study evaluated the <i>in vitro</i> antifungal activity of blends of leaf powder extracts from ES, MO, and SA against yeasts responsible for digestive mycoses. All the extracts are rich in bioactive compounds whose structures include oxygenated and hydroxylated groups and carbonyl and nitrogen groups. The SA extracts had the highest total polyphenol content (25.02 ± 0.08 mg EGA/100 g DM), total flavonoid content (60.48 ± 0.27 mg EQ/100 g DM), and condensed tannin content (5.31 ± 0.25 mg EC/100 g DM). Several blends (M4, M10, etc.) have significant antifungal effects on <i>Candida albicans</i>, <i>Candida krusei</i>, and <i>Candida parapsilosis</i> with minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) of 125 and 250 <i>μ</i>g/mL, respectively. All of these compounds have fungicidal effects (MFC/MIC = 2). Quercetin 3-O-(6 ^″-acetyl glucoside) appears to be the main bioactive compound responsible for the fungicidal antifungal activities. Only the M10 blend presented a broader spectrum of action than the other blends and fluconazole. The M10 blend had the best antifungal activity and can serve as a basis for in-depth studies to develop a drug based on these three plants in the fight against digestive mycoses associated with the <i>Candida</i> genus.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6845401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144482376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High Inhibitory Effect of 2-Nitrobenzaldehyde on the Photodegradation of Erythrocytes, the Production of Singlet Oxygen, and Meat Color Change","authors":"Mahdi Hajimohammadi,&nbsp;Samaneh Moradi","doi":"10.1155/jfpp/8039409","DOIUrl":"https://doi.org/10.1155/jfpp/8039409","url":null,"abstract":"<p>In this study, 2-nitrobenzaldehyde as a protection agent strongly and influentially blocked singlet oxygen generation and consequently meat color change and erythrocyte photodegradation. The preservation rate of the sheep erythrocyte model and the maintenance of the photosensitizer in the presence of sodium azide (NaN₃) as a recognized scavenger of singlet oxygen, 2-nitrobenzaldehyde, and 3-nitrobenzaldehyde were decreased in the order of 2-nitrobenzaldehyde &gt; NaN₃ &gt; 3-nitrobenzaldehyde. Also, the results from proton nuclear magnetic resonance (¹H NMR) declared that the coating of erythrocytes with 2-nitrobenzaldehyde resulted in a reduction of photooxidation by 27.6%. Conversely, the scavenging of singlet oxygen after 5 min of irradiation within the visible spectrum range, when 2-nitrobenzaldehyde was present, was reduced to 41.5%. Similarly, the results of spectroscopic reflectometry indicated that 2-nitrobenzaldehyde has a high deterrent effect on sheep meat photodiscoloration. The results of this study is valuable for the preservation of meat and food products against photoirradiation and are applicable in packaging industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8039409","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144482288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of Mango Peel Dietary Fiber to Enhance the Nutritional, Physical, and Sensory Properties of Biscuits","authors":"Murad Parvez,&nbsp;S. M. Shamiul Alam,&nbsp;Md. Suman Rana,&nbsp;B. M. Khaled,&nbsp;Md. Saifullah,&nbsp;Ishrat Jahan,&nbsp;Md. Anisur Rahman Mazumder","doi":"10.1155/jfpp/5553024","DOIUrl":"https://doi.org/10.1155/jfpp/5553024","url":null,"abstract":"<p>This study investigated the incorporation of mango peel dietary fiber (MPDF) extracted from two Bangladeshi mango varieties (Himsagar and Amrapali) into biscuit formulations to enhance nutritional quality and reduce agrowaste. Both the mango peels were analyzed for physicochemical properties, where Amrapali peels exhibited higher dietary fiber (9.15%) and oil absorption index (5.76–5.83 g/g), while Himsagar peels had higher protein content (3.7% vs. 3.5%) and a higher phenolic content (23.06 mg GAE/g). The crude fiber extracted from both varieties contained 46.52%–47.15% total fiber, with insoluble and soluble fractions of 28.02%–28.27% and 18.46%–18.88%, respectively. Both the MPDF exhibited similar morphologies such as complete, rough, porous, and loosened structures. Biscuits were prepared with 0%, 2%, 4%, 6%, and 8% MPDF substitution and analyzed for nutritional, physical, textural, and sensory attributes. Results showed a significant increase in crude fiber content (from 1.79% to 5.74%) and moisture content (from 7.48% to 9.93%) with increasing MPDF levels (<i>p</i> &lt; 0.05). Conversely, protein, fat, and ash contents decreased significantly (<i>p</i> &lt; 0.05). Firmness, stickiness, and strength of the biscuit dough were decreased significantly among the samples that indicating the dough became softer compared to control. Total phenolic content and antioxidant activity increased markedly, reaching 12.30 mg GAE/g at 8% MPDF. Hardness of biscuits increased as MPDF concentration rose from 2% to 8% in the biscuit samples. In addition, with the elevated levels of MPDF supplementation, there was a decrease in brightness, redness, and yellowness of biscuits. Biscuits with up to 6% MPDF maintained favorable sensory attributes while offering significantly increased dietary fiber and antioxidant content (<i>p</i> &lt; 0.05). The findings demonstrate the potential of MPDF as a sustainable, functional ingredient in bakery products, with 6% supplementation identified as the optimal level for balancing enhanced nutrition and consumer acceptability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5553024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level","authors":"Hosna Rashidi Birgani,&nbsp;Neda Gilani,&nbsp;Fatemeh Bakhtari,&nbsp;Leila Jahangiry","doi":"10.1155/jfpp/6397055","DOIUrl":"https://doi.org/10.1155/jfpp/6397055","url":null,"abstract":"<p><b>Background:</b> Given that compliance with the guidelines and instructions for displaying nutritional color coding on food products is mandatory in Iran and the goal of this is to assist consumers in identifying the nutritional characteristics of a product so they can make informed choices based on their physical condition and personal needs, the purpose of this study was to examine the labeling of sweetened beverages in the community.</p><p><b>Methods:</b> This cross-sectional study was conducted in the city of Tabriz. In this research, 462 sugar-sweetened beverages were examined using a researcher-made checklist.</p><p><b>Results:</b> The study examined 462 sugar-sweetened beverages, revealing that fruit drinks comprised 43.3% of the selection, while sports drinks were only 7%. A total of 99.8% of products included nutritional indicators, but 2.5% displayed mismatches between sugar content and color indicators. Additionally, 85.9% of labels were clear and legible, with 74.7% appropriately sized for the product.</p><p><b>Conclusion:</b> The study highlights significant compliance with nutritional labeling guidelines among sugar-sweetened beverages in Tabriz, particularly regarding the presence of essential information. However, discrepancies in color coding for sugar content and issues with label visibility and placement indicate areas for improvement. To enhance consumer awareness and understanding, it is crucial to address these discrepancies and ensure that nutritional labels are both informative and easily accessible.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6397055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ι-Carrageenan on Mechanical and Swelling Properties of Heat-Induced WPI Gel","authors":"Azadeh Sayadi,&nbsp;Aram Bostan,&nbsp;Rassoul Kadkhodaee,&nbsp;Davood Zaeim,&nbsp;Hujun Xie","doi":"10.1155/jfpp/9691664","DOIUrl":"https://doi.org/10.1155/jfpp/9691664","url":null,"abstract":"<p>The effect of <i>ι</i>-carrageenan (<i>ι</i>-CG) on the rheological, textural, microstructural, and chemical properties of whey protein isolate (WPI) gel was studied. Gel formulations (12 or 15% total solid (TS)) containing 0, 0.2, and 0.4 wt.% <i>ι</i>-CG were prepared by heating method. Puncture tests demonstrated that both increasing the total biopolymer concentration (from 12 to 15 wt.%) and incorporating <i>ι</i>-CG enhanced the rigidity of the gels. The gel strength was also increased from 0.09 N in the 12% WPI control sample to 2.06 N in the gel composed of 14.6% WPI and 0.4% <i>ι</i>-CG. Normalized stress relaxation data indicated that the addition of <i>ι</i>-CG raised the magnitude of both <i>k</i>₁ and <i>k</i>₂ parameters. On the other hand, incrementing the total biopolymer and <i>ι</i>-CG concentration decreased swelling of the gels, although gel fraction did not change significantly. A rise in storage modulus (<i>G</i>^′) and a fall in time and temperature of gelation were observed for all samples by increasing the total biopolymer and <i>ι</i>-CG concentration. SEM images revealed that augmenting the <i>ι</i>-CG content led to the formation of larger pores with thicker walls in the gel network. FTIR spectra showed changes in the intensity of amide groups and conformational transition of WPI due to mixing with <i>ι</i>-CG.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9691664","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}