Journal of the Science of Food and Agriculture最新文献

{"title":"Elevated ozone concentration reduces grain protein accumulation in wheat by decreasing nitrogen accumulation and nitrogen metabolism enzyme activities.","authors":"Yinsen Qian, Xiaoyi Jiang, Zhiwen Zhang, Min Zhu, Chunyan Li, Jinfeng Ding, Wenshan Guo, Xinkai Zhu","doi":"10.1002/jsfa.14271","DOIUrl":"https://doi.org/10.1002/jsfa.14271","url":null,"abstract":"<p><strong>Background: </strong>Ozone (O₃), a widespread air pollutant, significantly impairs crop growth and development, with wheat, the second largest crop by planting area of the world, being especially vulnerable. This study, conducted under Free Air Concentration Enrichment (FACE) conditions, focused on four wheat cultivars from the middle and lower reaches of the Yangtze River, investigating the effects of elevated O₃ on wheat growth, physiology and quality.</p><p><strong>Results: </strong>Elevated O₃ levels impaired assimilate accumulation and mobilization in wheat grains, reducing pre-anthesis nitrogen accumulation and causing an 8.21% decline in post-anthesis nitrogen translocation amount (NT), while increasing post-anthesis nitrogen translocation efficiency (NTE) by 3.83% and nitrogen harvest index (NHI) by 3.43%. Over 2 years, elevated O₃ raised grain protein content by 6.6-6.7% but significantly reduced protein accumulation by 10.4-10.7%, driven by declines in gliadin and glutenin. Total free amino acids and key nitrogen metabolizing enzymes also decreased. Among the four cultivars, YN19 was the most sensitive, showing the largest protein accumulation reductions.</p><p><strong>Conclusion: </strong>This study demonstrates that elevated O₃ disrupts wheat nitrogen accumulation and protein synthesis by reducing pre-anthesis nitrogen accumulation, accelerating post-anthesis senescence, and suppressing nitrogen translocation due to rapid leaf area index (LAI) decline. The decline in nitrogen accumulation and nitrogen metabolizing enzyme activity is a critical factor contributing to reduced grain protein accumulation. Notably, YN19 exhibited the highest O₃ sensitivity, underscoring the need to develop O₃-resilient wheat cultivars to sustain grain quality under rising O₃ levels. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143788313","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":"Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles.","authors":"Tzyi-Horng Tan, Shi-Cheng Tong, Eldwin Ze Hao Ooi, Wei Ping Quek, Eng-Seng Chan, Maslia Manja, Yong Wang, Teck-Kim Tang, Yee-Ying Lee","doi":"10.1002/jsfa.14269","DOIUrl":"https://doi.org/10.1002/jsfa.14269","url":null,"abstract":"<p><strong>Background: </strong>Recently, oleogel has been proposed as an excellent substitute for conventional vegetable oils for deep-frying applications. Waxes are the most used oleogelators and are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). The properties of oleogels prepared from different types of waxes vary in their physiochemical composition, which may affect their deep-frying performance.</p><p><strong>Results: </strong>In this study, soybean oil-based oleogels prepared from four different types of waxes (i.e., beeswax, carnauba wax, candelilla wax, and rice bran wax) were developed to evaluate their deep-frying performance of carbohydrate-based food (potato chips) for 20 frying cycles. Results showed that all oleogels retarded the oxidative compounds' (hydroperoxides, aldehydes, ketones) formation during deep-frying. Further, beeswax oleogel (BWO) showed superior stability (free fatty acid = 0.176%) towards hydrolysis compared to the other oleogels (free fatty acid = 0.344-0.427%). Similarly, the potato chips fried with BWO had the lowest total oxidation (TOTOX) value (252.15). The result revealed that the excellent frying stability of BWO could be attributed to its exceptional oil binding capacity and stronger gel network formation that reduces the entrainment of moisture during the cooling phase of intermittent frying.</p><p><strong>Conclusion: </strong>In short, BWO showed potential to be used as an alternative deep-frying medium with excellent oxidative stability, opening an alternative to the development of a zero trans-fat high stability frying medium. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143788212","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":"Characterization and association patterns of Chinese food-medicine homologous species based on big data analytics.","authors":"Yaqun Liu, Chunjuan Zhou, Yukai Wan, Yongping Huang, Lianghui Chen, Yu Yang, Biting Fang, Zhenxia Zhang, Chengsong Xie, Yicun Chen, Mouquan Liu, Yuzhong Zheng","doi":"10.1002/jsfa.14210","DOIUrl":"https://doi.org/10.1002/jsfa.14210","url":null,"abstract":"<p><strong>Background: </strong>This study employs big data analytics to explore the characteristics and association patterns of 102 Chinese food-medicine homologous (CFMH) species recognized by the National Health Commission of China, focusing on their medicinal attributes, flavors, associated meridians, and geographical distributions.</p><p><strong>Results: </strong>Our findings reveal that most CFMH species originate from plants, particularly fruits and rhizomes, and are predominantly characterized as warm or neutral with a sweet flavor profile. Significant geographical clustering was identified in southern China, with notable associations between specific CFMH species and therapeutic meridians, supporting potential pathways for therapeutic applications.</p><p><strong>Conclusion: </strong>The integration of traditional Chinese medicine insights with modern big data analytics offers a powerful approach to understanding and leveraging the multifunctional nature of CFMH species. This study enhances our knowledge of CFMH species' characteristics and their potential health benefits, providing a foundation for further scientific exploration and application in healthcare. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143780363","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":"Melatonin application inhibits anthocyanin biosynthesis in postharvest peach fruit as revealed by transcriptional and liquid chromatographic-tandem mass spectrometric analysis.","authors":"Xiaoqin Wu, Bangjun Yan, Liuyi Wang, Ziqi Wang, Zhiyi Shan, Zhifang Yu","doi":"10.1002/jsfa.14267","DOIUrl":"https://doi.org/10.1002/jsfa.14267","url":null,"abstract":"<p><strong>Background: </strong>Anthocyanins are essential secondary metabolites in plants, significantly contributing to fruit coloration and offering a wide range of health benefits to consumers. This study investigated the effect of melatonin treatment on anthocyanin biosynthesis in 'Baifeng' peaches during storage. The peaches were treated with 100 μmol L^-1 melatonin and stored at room temperature (25 ± 1°C) for 9 days. The total anthocyanin content, enzymatic activities, and gene expression levels were measured, and anthocyanin derivatives were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS).</p><p><strong>Results: </strong>The transcription factors (TFs) bHLH63 (Prupe.8G095700), MYB44 (Prupe.1G430000), and WD40-1 (Prupe.2G319500) were identified through transcriptome sequencing. LC-MS/MS analysis revealed that cyanidin- and pelargonidin-derived compounds play the most significant role in color formation in 'Baifeng' peaches. In the melatonin-treated group, fruit firmness was significantly higher than that in the control, whereas ethylene production, anthocyanin content, anthocyanin synthase activity, and the expression levels of anthocyanin-encoding genes and TFs were markedly lower compared to the control group.</p><p><strong>Conclusion: </strong>The application of melatonin inhibited anthocyanin synthesis in peach fruit, as evidenced by the suppression of upstream transcriptional regulation, gene expression, and downstream metabolite accumulation. This effect may be associated with melatonin's inhibition of ethylene production. Further in-depth studies are needed to provide more detailed validation at the molecular level. The results have elucidated the underlying mechanisms responsible for the postharvest changes in the flesh phenotype of 'Baifeng' peaches following melatonin treatment. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143780368","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 soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes.","authors":"Shuaibo Wang, Qingfei Duan, Fuhan Xie, Jun Fu, Huabing Zhai, Fengwei Xie, Pei Chen","doi":"10.1002/jsfa.14261","DOIUrl":"https://doi.org/10.1002/jsfa.14261","url":null,"abstract":"<p><strong>Background: </strong>Effective food quality management requires an understanding of starch-protein interactions, as many pre-prepared foods rely on partial gelatinization for their texture and stability. The aim of this study was to examine the interactions between soy protein isolate (SPI) and normal corn starch (NCS) at various stages of the starch gelatinization process and to assess their effects on the physicochemical qualities of the resulting composite.</p><p><strong>Results: </strong>Rheological analysis suggested that hydrogen bonding was the primary mode of interaction in NCS-SPI composites during the gelatinization process. Experiments on the leaching of amylose starch and iodine binding demonstrated dose-dependent and temperature-dependent interactions between SPI and the leached amylose. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses revealed that SPI increased the quantity of hydrogen bonds inside the starch, enhancing both the short-range molecular arrangement and long-range structural order of NCS during the gelatinization process. When the heating temperature was adjusted from 50 to 65 °C, the relative crystallinity (RC) of NCS decreased by 8.02% (from 24.71% to 16.69%) whereas the RC of NCS-SPI decreased by only 1.37% (from 20.43% to 19.06%). Microstructural observations also provided visual evidence of SPI adhering and scattering on the surface of starch granules.</p><p><strong>Conclusion: </strong>Interactions between SPI and NCS during the gelatinization process significantly impeded the gelatinization of NCS and altered its physicochemical and functional properties. These findings provide valuable insights into starch-protein interactions during the gelatinization process, contributing to research and quality control with regard to starch-based foods. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143780365","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":"Prediction of potential active ingredients and mechanism of Forsythia suspense leaf green tea extract in treating COPD mice based on UPLC-MS and network pharmacology.","authors":"Xuli Zuo, Xiuzhen Pan, Yu Wang, Zhenghao Li, Weidong Li","doi":"10.1002/jsfa.14264","DOIUrl":"https://doi.org/10.1002/jsfa.14264","url":null,"abstract":"<p><strong>Background: </strong>Chronic obstructive pulmonary disease (COPD) is a common chronic respiratory disease and the third leading cause of death worldwide, with chronic inflammation as its primary pathogenesis. The dried leaves of Forsythia suspensa (Thunb.) have anti-inflammatory pharmacological activity and potential clinical promise for the treatment of COPD; however, its pharmacodynamic activity and mechanism of action remain to be clarified.</p><p><strong>Results: </strong>In total, 82 compounds were identified from F. suspense leaf green tea extract (STW), mainly lignans, flavonoids, phenolic acids and phenylethanol glycosides, were identified in STW. STW alleviates enlargement of the alveolar sac and cavity, thickening of the alveolar wall and infiltration of inflammatory cells in COPD mice. In the model group, the contents of interleukin (IL)-6, tumor necrosis factor (TNF)-α, IL-8, IL-1β and malondialdehyde were decreased, and the levels of superoxide dismutase and catalase were increased in a dose-dependent manner (P < 0.05). Network pharmacological analysis identified 19 active STW components and 81 potential targets for the treatment of COPD. The key components include quercetin, ferulic acid, phillygenin, rutin and phillyri, whereas the core targets included TNF, protein kinase B alpha, epidermal growth factor receptor and metalloproteinase-9. Mainly through phosphatidylinositol 3-kinase/protein kinase B, calcium ions, nuclear factor-kappa B and other signaling pathways.</p><p><strong>Conclusion: </strong>STW affects multiple pathways and targets in the treatment of COPD, and mainly plays a role in alleviating pulmonary inflammation. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143772523","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":"Influence of pectin esterification degree on the characteristics of indica rice starch-pectin composite gels.","authors":"Niannian Wang, Shengjun Han, Yuting Song, Wen Xiao, Liang Wu, Yuanji Zhang, Xuefei Yang, Zhi Zheng","doi":"10.1002/jsfa.14255","DOIUrl":"https://doi.org/10.1002/jsfa.14255","url":null,"abstract":"<p><strong>Background: </strong>The application of natural indica rice starch in the food industry is limited because of its low gelatinization stability and high tendency to retrogradation. The present study aimed to improve the characteristics of starch gels by adding pectins with various degrees of esterification (DEs) and explored the structure-function relationship within the starch-pectin composite system.</p><p><strong>Results: </strong>Low-methoxyl pectin (DE = 38%) inhibited the water absorption, swelling and dissolution of indica rice starch granules, thereby hindering starch gelatinization and leading to a reduction in gelatinization enthalpy (ΔH_G) from 1.45 to 1.33 J g^-1. Increasing the DE from 38% to 73% significantly raised the complex index from 9.36% to 22.25%. High-methoxyl pectin (DE = 73%) increased ΔH_G from 1.45 to 1.69 J g^-1 and short-range order from 0.650 to 0.730. Scanning electron microscopy revealed that high-methoxyl pectin promoted the formation of a more continuous and organized gel network. During storage at 4 °C for 14 days, low-methoxyl pectin significantly reduced the relative crystallinity and free water content through interactions with water and starch molecules, improving the water retention ability of the starch gel and exhibiting stronger inhibition of retrogradation.</p><p><strong>Conclusion: </strong>The addition of pectin with various DEs could influence the gelatinization, structural and retrogradation characteristics of indica rice starch, and could also improve the quality and storage stability of starch gels, promoting the use of pectin in indica rice starch-based products. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143763964","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":"The influence of systematic heat and drought applications at defined growth stages on malting barley starch properties.","authors":"Veronika Franz, Stefan Hör, Hannes Petermeier, Christoph Neugrodda, Thomas Becker, Martina Gastl","doi":"10.1002/jsfa.14183","DOIUrl":"https://doi.org/10.1002/jsfa.14183","url":null,"abstract":"<p><strong>Background: </strong>Starch gelatinization behavior and the proportion of B-granules are crucial for malt quality as a result of their impact on starch degradation during malt-based beverage production. Starch structure and resulting starch properties are determined by the starch synthesis during barley plant growth, which is influenced by barley genetics and environmental growing conditions. Because climate change is altering growing conditions increasingly, insights into the relationship between growth conditions, genetics and relevant starch properties are of upcoming importance. Thus, as a factorial experiment, three malting barley varieties (Morex, Scarlett and Avalon) were grown in highly controlled climate chambers with systematic variations in heat and drought conditions to investigate the influence of (i) pre-anthesis growth temperature [growth stage (GS) < 61]; (ii) temperature from GS 61-75 and from GS 75-93; (iii) malting barley variety; (iv) drought stress; and (v) interactions between those factors on resulting gelatinization behavior (using differential scanning calorimetry) and the B-granule proportion (detected by laser diffraction).</p><p><strong>Results: </strong>(Stepwise) multiple linear regression calculations (MLR/SMLR) revealed that (i) pre-anthesis growth temperature significantly affected gelatinization behavior (onset, T_o; endset, T_E; enthalpy, ΔH) but not B-granule proportion; (ii) starch properties were not significantly and variety-independently different after heat stress from GS 61-75 or heat stress from GS 75-93; and (iii) additional drought stress did not significantly change T_o and T_E values per se, but significantly affected ΔH and B-granule proportion values.</p><p><strong>Conclusion: </strong>Growth conditions before GS 55 significantly impact starch gelatinization behavior, indicating that starch synthesis is highly affected by conditions before anthesis. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143772524","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":"Oxysterols, physicochemical properties, and sensory attributes of NaCl-substituted beef patties fortified with date fruit powder.","authors":"Kazeem D Adeyemi, Khadijat T Babatunde, Ronke R Akanji, Hakeem Ishola","doi":"10.1002/jsfa.14260","DOIUrl":"https://doi.org/10.1002/jsfa.14260","url":null,"abstract":"<p><strong>Background: </strong>Salt substitutes can reduce sodium content in meat products but may impact their sensory quality, necessitating flavor enhancers to maintain it. The effects of date fruit powder (DFP) and salt blends on oxysterols, physicochemical properties, and sensory attributes of beef patties were assessed. Beef patties were formulated with either 20 g kg^-1 sodium chloride (NaCl, DFP-0), 20 g kg^-1 NaCl + 100 g kg^-1 DFP (DFP-1), 15 g kg^-1 potassium chloride (KCl) + 5 g kg^-1 NaCl +100 g kg^-1 DFP (DFP-2) or 15 g kg^-1 potassium citrate (C₆H₅K₃O₇) + 5 g kg^-1 NaCl +100 g kg^-1 DFP (DFP-3), and oven-cooked at 200 °C for 20 min.</p><p><strong>Results: </strong>Sodium content, and the concentration of 22R-hydroxycholesterol, 25-hydroxycholesterol, 7-hydroperoxycholesterol, 7α-hydroxycholesterol were lower in DFP-2 and DFP-3 patties than in DFP-0 and DFP-1 patties (P < 0.05). The DFP-0 patties had greater carbonyl and malondialdehyde contents compared with other patties (P < 0.05). DFP addition enhanced total dietary fiber and lowered the color coordinates, hardness, and chewiness of beef patties (P < 0.05). Cooking loss was higher in DFP-2 and DFP-3 patties compared with DFP-0 and DFP-1 patties. The DFP-1 patties received higher sensory ratings than the other patties (P < 0.05), while the sensorial qualities of DFP-0, DFP-2, and DFP-3 patties did not differ.</p><p><strong>Conclusion: </strong>Partial replacement of NaCl with KCl and C₆H₅K₃O₇ reduced the sodium content and selected oxysterols in beef patties. DFP supplementation increased dietary fiber and improved oxidative stability in NaCl-substituted beef patties, while DFP-1 received the highest sensory ratings. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143764233","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":"Enhancing the stability of spray-dried vitamin A acetate: the role of synergistic wall materials in microencapsulation.","authors":"Jiaxin Lu, Yi Ge, Xiaoyong Zhu, Yun Ma, Bor-Sen Chiou, Fei Liu","doi":"10.1002/jsfa.14257","DOIUrl":"https://doi.org/10.1002/jsfa.14257","url":null,"abstract":"<p><strong>Background: </strong>Vitamin A is a fat-soluble vitamin that is susceptible to environmental factors, which can result in reduced activity. The stability of vitamins directly affects the shelf life and market competitiveness of products in the nutrient-fortified foods/drugs sector. Encapsulation via emulsion spray drying is a commonly utilized method to enhance the stability of active substances. It boasts a wide range of applications and capability for automated and continuous production. The wall material of microcapsules represents one of the pivotal factors influencing their properties, potentially mitigating the degradation of active substances during storage.</p><p><strong>Results: </strong>This study aimed to investigate the characteristics of vitamin A acetate (VAA) high-loading-capacity emulsions and microcapsules formulated with different encapsulating agents (gum arabic (GA), gelatin (GEL), white sugar (WS) and octenyl succinic acid-modified starch) prepared by spray drying. According to the accelerated storage experiment formula, the shelf life of microcapsules stored at 60 °C for 35 days is about 1 year, and the retention rate of GA + GEL/WS microcapsules with a loading capacity of 100 g kg^-1 reaches over 90%. The performance of microcapsules with different wall materials was investigated and the reasons for the enhanced stability through the interaction between wall materials were analyzed.</p><p><strong>Conclusion: </strong>The results showed that spray drying of microcapsules improved the water solubility and storage stability of VAA. At high loading levels, the synergistic effect between wall materials can improve the density of microcapsules, thereby enhancing the storage stability of VAA microcapsules. Such higher storage stability is beneficial for extending the shelf life of fortified foods and pharmaceuticals, thereby expanding the application of VAA in the food sector. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143753630","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}