Journal of the Science of Food and Agriculture最新文献

{"title":"Effect of dandelion and yam fortification on fermented porous wheat noodles: cooking, texture, antioxidant and digestive properties.","authors":"Shidong Sun, Kaili Meng, Qiqnqian Zhang","doi":"10.1002/jsfa.70878","DOIUrl":"10.1002/jsfa.70878","url":null,"abstract":"<p><strong>Background: </strong>Fermented porous wheat noodles, though popular for their fast rehydration and soft texture, are typically made from refined flour alone, resulting in low dietary fiber, insufficient bioactive compounds and a high glycemic response. This study developed dandelion and yam powder enriched fermented porous noodles (DYPN) and optimized processing parameters using single factor experiments, response surface methodology and fuzzy mathematical comprehensive evaluation.</p><p><strong>Results: </strong>All five factors (yeast, salt, dandelion, yam and fermentation time) significantly affected DYPN quality (P < 0.01). Optimal parameters were: yeast 12.0 g kg^-1, salt 15.6 g kg^-1, dandelion 25.0 g kg^-1, yam 90.0 g kg^-1, fermentation 60.55 min and water 450 g kg^-1 (all based on flour mass). Under these conditions, the DYPN achieved a water absorption rate of 193.7% and a sensory score of 91.6. Subsequent characterization of the optimized product revealed desirable texture (low hardness of 3277 N and high elasticity of 0.95). In vitro digestion showed 53.9% resistant starch, 16.7% rapidly digestible starch and 29.4% slowly digestible starch, giving an estimated glycemic index (GI) of 51.09, classifying it as a low-GI food. Moreover, flavonoids and phenolic compounds from dandelion and yam endowed DYPN with strong antioxidant capacity: DPPH^· and ABTS⁺ radical scavenging rates reached 66.5% and 73.8%, respectively.</p><p><strong>Conclusion: </strong>The optimized DYPN integrate enhanced antioxidant properties, a low glycemic response and desirable sensory and textural qualities. This study provides a feasible technical scheme for producing nutrient-enriched, functional wheat-based staple foods, with promising potential for industrial application in the health-oriented food sector. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8554-8569"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148456291","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 iron, calcium, and zinc on the oxidative stability of omega-3 fatty acids in pea protein-stabilized oil-in-water emulsions.","authors":"Evangelina R Cappa, Osvaldo E Sponton, Agustina Delmonte, Marianela B Finos, Liliana G Santiago, Adrián A Perez","doi":"10.1002/jsfa.70890","DOIUrl":"10.1002/jsfa.70890","url":null,"abstract":"<p><strong>Background: </strong>Plant-based emulsified foods fortified with omega-3 fatty acids and minerals are nutritionally attractive, but their formulation is challenging because alpha-linolenic acid (ALA) is highly susceptible to oxidation and some mineral salts may act as pro-oxidants. This study evaluated how iron, zinc, and calcium salts affect pea protein isolate (PPI) properties and ALA oxidative stability in PPI/kappa-carrageenan (KC) gelled emulsions. Treatments included PPI-mineral systems containing ferrous glycinate (FeGly), zinc gluconate (ZnG), calcium gluconate (CaG), calcium lactate (CaL), calcium chloride (CaCl₂), or tricalcium phosphate (CaP), and ALA-enriched emulsions evaluated under different pH conditions.</p><p><strong>Results: </strong>FeGly, ZnG, CaG, CaL, and CaCl₂ shifted PPI ζ-potential toward less negative values, whereas CaP showed limited interaction, probably due to its low solubility. Fluorescence spectroscopy confirmed mineral-induced conformational changes. PPI-FeGly and PPI-ZnG increased ABTS⁺ radical scavenging activity from 42.48% to 50.38% and 47.30%, respectively, while calcium salts reduced or did not improve antioxidant activity. In Rancimat assays, FeGly-containing emulsions showed the highest induction times (20.39 h without tocopherols and 19.62 h with tocopherols), followed by ZnG-containing emulsions (15.06 h). Calcium-containing formulations showed lower stability (7.33-8.43 h), and CaP did not improve oxidation resistance. At pH 7, FeGly and ZnG improved oxidative stability, whereas at pH 3-5 they reduced stability and increased peroxide formation.</p><p><strong>Conclusion: </strong>PPI-mineral interactions can protect or destabilize ALA depending on mineral type, and pH. These findings provide formulation criteria for omega-3 fatty acid and mineral-fortified plant-based gelled emulsions. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8894-8903"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148520661","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":"Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions.","authors":"Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu","doi":"10.1002/jsfa.70881","DOIUrl":"10.1002/jsfa.70881","url":null,"abstract":"<p><strong>Background: </strong>Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti-inflammatory properties; however, scientific characterization of this consumption-relevant matrix under realistic brewing conditions remains scarce. This study comprehensively elucidates the impact of three household infusion protocols, short hot brewing (4 min at 98 °C), extended hot brewing (16 min at 98 °C), and cold brewing (24 h at 25 °C), on the volatile, phenolic, and organic acid profiles, antioxidant capacity, and sensory attributes of Turkish endemic M. sylvestris petal tea.</p><p><strong>Results: </strong>Using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and gas chromatography-mass spectrometry (GC-MS), coupled with univariate (one-way analysis of variance (ANOVA) with Duncan's test, effect size) and multivariate (principal component analysis (PCA), Spearman rank correlation) statistics, distinct phytochemical fingerprints were identified for each method. Cold infusion yielded the highest total phenolic and total flavonoid contents and superior ABTS activity, while short hot infusion best preserved esters and terpenes, correlating strongly with high hedonic scores for 'Aroma' and 'Overall Liking.' Extended hot infusion promoted lipid oxidation products (e.g., nonanal) and partial degradation of thermolabile antioxidants. PCA revealed clear separation of samples by infusion type, and Spearman correlations linked specific volatiles (e.g., ethyl palmitate, nonanoic acid) and phenolics (e.g., gallic acid, protocatechuic acid) to sensory and functional outcomes.</p><p><strong>Conclusion: </strong>Changes in brewing time and temperature significantly affect the bioactive and sensory quality of teas. Short hot infusion offers superior sensory scores, ideal for daily consumption. Cold brewing method yields higher phenolics but lower sensory appeal, preferable for health. Extended hot infusion compromises both quality and function. These findings guide balance between health benefits and sensory quality. © 2026 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":"8724-8741"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651940/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148391307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"An acetylated nobiletin derivative alleviates methylglyoxal-induced cognitive impairment and modulates gut microbiota.","authors":"Hui-Yun Tsai, Chi-I Chang, Yao-Tsung Yeh, Po-Lin Tsai, Yin-Ling Lin, Chi-Tang Ho, Yu-Kuo Chen","doi":"10.1002/jsfa.70887","DOIUrl":"10.1002/jsfa.70887","url":null,"abstract":"<p><strong>Background: </strong>Nobiletin, a citrus polymethoxyflavone recognized as a functional food component with diverse health benefits, has been reported to exhibit antioxidant, anti-inflammatory and neuroprotective properties. Methylglyoxal (MG), a highly reactive dicarbonyl compound and precursor of advanced glycation end products, contributes to oxidative stress, tau hyperphosphorylation and amyloid-β (Aβ) accumulation, which are key events linking diabetes to Alzheimer's disease. In this study, an acetylated derivative of nobiletin, 5-acetoxy-6,7,8,3',4'-pentamethoxyflavone (5-AN), was evaluated for its neuroprotective and gut microbiota-modulating effects against MG-induced Alzheimer-like cognitive deficits in mice.</p><p><strong>Results: </strong>Oral administration of 5-AN (10 and 20 mg kg^-1 day^-1 for 13 weeks) improved behavioral performance in MG-treated mice, with the 20 mg kg^-1 group showing significant improvement in spatial learning, recognition memory and anxiety-like behavior. Immunohistochemical and Western blot analyses showed that 5-AN reduced hippocampal tau phosphorylation and Aβ accumulation at the same time as restoring phosphoinositide 3-kinase (PI3K)/Akt/glycogen synthase kinase-3β signaling, enhancing brain-derived neurotrophic factor expression and reducing cleaved caspase-3 expression. Gut microbiota analysis showed that MG exposure induced dysbiosis, characterized by reduced Bacteroides_H acidifaciens and increased MG-associated taxa such as Alistipes and Dysosmobacter, whereas 5-AN supplementation significantly reversed these alterations. Functional prediction analysis further indicated that MG-induced dysbiosis was associated with disruptions in neuroimmune-related pathways, including circadian entrainment, Th17 cell differentiation, interleukin-17 signaling and PI3K/Akt signaling, whereas 5-AN supplementation significantly restored these pathways.</p><p><strong>Conclusion: </strong>These findings indicate that acetylated nobiletin may serve as a promising food-derived bioactive compound for mitigating cognitive impairment through coordinated modulation of neuronal function and gut microbiota. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8786-8801"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148447757","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":"Flash vacuum expansion assisted valorization of coffee pulp waste: thermodynamic and sorption modeling of phenolic-rich spray-dried extracts.","authors":"Ubaldo Richard Marín Castro, Martha Paola Rascón-Díaz, Marco Antonio Salgado-Cervantes, Manuel Vargas-Ortiz, Adrien Servent, Victor Manuel Rivera-Arredondo","doi":"10.1002/jsfa.70901","DOIUrl":"10.1002/jsfa.70901","url":null,"abstract":"<p><strong>Background: </strong>Flash vacuum expansion (FVE) was applied as a pretreatment to improve the recovery of total phenolic compounds (TPC) from coffee pulp waste. After determining the optimal treatment, the phenolic-enriched extract was stabilized by spray-drying microencapsulation. Adsorption isotherms of the resulting powders (MCE-SD) were determined at three temperatures and fitted to seven mathematical models to estimate enthalpy and entropy using the Othmer equation. Storage experiments at 35 °C under different water activity (a_w) levels were conducted to monitor TPC, color, and microstructural stability by scanning electron microscopy (SEM).</p><p><strong>Results: </strong>Flash vacuum expansion-treated samples showed a significant (P < 0.05) TPC increase of up to 27.29% compared with the control, mainly due to turgor loss and vacuolar rupture in the pulp. Isotherms exhibited a type II shape, with the Guggenheim-Anderson-de Boer (GAB) model providing the best fit, followed by the Brunauer-Emmett-Teller (BET), White and Eiring, and Adam and Shove models. The highest enthalpy corresponded to the monolayer region and minimum entropy zone, where water molecules were more ordered. Samples stored within the minimum entropy zone (a_w = 0.24-0.39 at 35 °C) showed minimal TPC degradation (0.62% to 1.45%) and low color variation (ΔE = 0.52-3.39), whereas higher a_w levels led to greater TPC losses (21.11% to 38.31%), larger color changes (ΔE = 11.14-50.78), and matrix collapse.</p><p><strong>Conclusion: </strong>Flash vacuum expansion coupled with spray drying represents a sustainable strategy for coffee pulp valorization through the production of phenolic-rich microcapsules. Sorption modeling and thermodynamic analysis enabled the identification of storage conditions associated with maximum phenolic stability, color preservation, and microstructural integrity. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":"8758-8768"},"PeriodicalIF":4.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148471428","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 processing methods on the tocopherol homologues, stigmasterol and volatile chemical profiles of coconut oils.","authors":"Shunmugiah Veluchamy Ramesh, Raveena Natakkakath Kaliyathan, Erepadickal Purushothaman Ashamol, Kodoth Sharanya, Musuvadi Ramarathinam Manikantan, Murali Gopal","doi":"10.1002/jsfa.71193","DOIUrl":"https://doi.org/10.1002/jsfa.71193","url":null,"abstract":"<p><strong>Background: </strong>Processing can substantially influence the chemical composition and quality characteristics of coconut oils. The present study investigated the influence of different processing methods on tocopherol homologues, stigmasterol, and volatile/semi-volatile chemical profiles of coconut oils.</p><p><strong>Results: </strong>Virgin coconut oils produced by hot processing (VCO-Hot), natural fermentation (VCO-Fer), and expeller extraction from dehydrated coconut gratings (VCO-EDG), along with copra oil, were comparatively evaluated. δ-, β + γ-, and α-tocopherols and stigmasterol were quantified by high-performance liquid chromatography with photodiode array detection (HPLC-DAD), while volatile and semi-volatile constituents were characterized by direct gas chromatography-mass spectrometry (GC-MS). Significant differences (P < 0.05) were observed among the processing methods. VCO-Hot showed the highest concentrations of δ-tocopherol (0.53 ± 0.05 mg 100 mL^-1), α-tocopherol (0.13 ± 0.03 mg 100 mL^-1), and stigmasterol (33.25 ± 0.77 mg 100 mL^-1), whereas VCO-EDG showed the lowest concentrations, with β + γ-tocopherol not detected. Distinct processing-dependent chemical profiles were observed. Copra oil was characterized by oxidation-related ketones and hydrocarbon derivatives, VCO-EDG by lactone-rich compounds, VCO-Fer by fatty acid ester derivatives, and VCO-Hot by a diverse profile dominated by 3-undecanone, together with lactones and terpenes.</p><p><strong>Conclusion: </strong>Processing method significantly influenced the concentrations of measured lipid-soluble compounds and the volatile/semi-volatile chemical profiles of coconut oils. Among the oils evaluated, VCO-Hot exhibited the highest concentrations of the measured tocopherols and stigmasterol and a diverse volatile profile. These findings provide additional compositional insights into processing-related differences in coconut oils and may support the selection and optimization of processing methods. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269276","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":"Engineering access tunnel dynamics of Candida antarctica lipase B enhances esterification of multiple bulky substrates.","authors":"Wenjun Cheng, Wenya Chong, Binbin Nian, Xingjiang Li, Xing Sun","doi":"10.1002/jsfa.71204","DOIUrl":"https://doi.org/10.1002/jsfa.71204","url":null,"abstract":"<p><strong>Background: </strong>Lipase-catalyzed esterification in organic and solvent-rich systems offers a sustainable route for producing high-value esters, but conversion is often limited by accumulation of water generated during esterification and the steric demands of bulky substrates.</p><p><strong>Results: </strong>Here, molecular dynamics (MD)-guided access-tunnel engineering was combined with a copper-soap high-throughput colorimetric assay to improve Candida antarctica lipase B (CALB)-catalyzed esterification. The previously reported thermostable variant M1 (L147S/T244P/S250P/T256D/N292D) was used as template to obtain an improvement of both activity and thermostability. M4 (L147S/T244P/S250P/T256D/N292D/L140W/L144F/I285F/V286L) was the best-performing variant and showed more than 4.5-fold higher volume-normalized apparent activity than wild-type (WT) in bulky-substrate esterifications, including phytosteryl oleate, glucose laurate, sucrose laurate, and α-tocopheryl succinate synthesis. Because succinic-anhydride acylation does not generate stoichiometric water, α-tocopheryl succinate synthesis was used only as a bulky-substrate-access probe. Structural and MD analyses indicated that substitutions near Trp140/Phe144 increased lid-region flexibility and remodeled the tunnel microenvironment, consistent with a putative relay-style water-transport model involving active-site Ser105 and tunnel-entrance Trp140. Immobilized M4@AOMR further achieved 98.6% conversion in preparative sucrose stearate synthesis.</p><p><strong>Conclusion: </strong>These results show that coordinated regulation of tunnel dynamics, interactions with reaction-generated water, and immobilized-enzyme performance is a potential strategy for ester synthesis; however, the steric and water-transport contributions were not quantitatively separated. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269564","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":"Chemical functionality of food additives in sensory design, product stability and food safety: a critical review of mechanisms, evidence and clean-label innovation.","authors":"Mahima Samanth, Shobhitha Shetty, Mangalpady Shivaprasad Shetty, Javad Sharifi-Rad, Moses Peter Adoga, Christian Nelson, Daniela Calina, Alice Njolke Mafe","doi":"10.1002/jsfa.71176","DOIUrl":"https://doi.org/10.1002/jsfa.71176","url":null,"abstract":"<p><p>Food additives are essential to food processing, contributing to preservation, sensory quality, structural stability and product acceptability. Demand for natural and clean-label products, together with safety scrutiny, has increased the need to understand how additive chemistry determines technological and sensory performance. This review critically examines the chemical functionality of food additives in relation to food-matrix interactions, sensory perception, product stability, food safety and clean-label innovation. The evidence shows that food additives act through antimicrobial, antioxidant, chelating, rheological, emulsifying and sensory mechanisms that influence food stability and consumer-perceived quality. Organic acids inhibit microorganisms through acidification and metabolic disruption, whereas antioxidants and chelating agents reduce oxidative deterioration. Hydrocolloids modify rheology, water binding, gel formation and mouthfeel, whereas emulsifiers enhance interfacial and structural stability. Glutamates and nucleotide enhancers, including inosinate and guanylate, modulate umami perception through taste-receptor interactions, linking molecular functionality with sensory response. Colourants influence visual perception and consumer expectations, although their stability is influenced by food-matrix conditions. Across these applications, additive efficacy depends on the concentration, matrix composition, processing conditions and interactions among ingredients. Natural and clean-label additives offer promising alternatives to synthetic ingredients, but their technological performance may be constrained by compositional variability, stability, standardization, cost, sensory effects and regulatory requirements. Safety evaluation remains dependent on dose, exposure, susceptible populations and regulatory thresholds. Future research should prioritize matrix-specific additive design, standardization of natural and bio-derived ingredients, mechanistic sensory studies, sustainable production, predictive safety assessment, and AI-assisted formulation to develop additives that are technologically effective, safe, sustainable and acceptable to consumers. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269626","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 deep entrenchment of animal-source foods.","authors":"Jessica Fanzo","doi":"10.1002/jsfa.71202","DOIUrl":"https://doi.org/10.1002/jsfa.71202","url":null,"abstract":"<p><p>Animal-source foods remain deeply entrenched within nutrition, livelihoods, and environmental debates. Effective policy depends on moving beyond calls for universal expansion or contraction, and instead addressing the specific trade-offs between nutrition, environmental sustainability, and social justice and equity. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269514","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 inulin molecular weight on physiochemical and techno-functional properties of Chlorella protein isolate and hydrolysed peptides' Maillard conjugates.","authors":"Rabaila Riaz, Mecit Halil Oztop, Muhammad Bilal Khan Niazi, Hussnain Ahmed Janjua","doi":"10.1002/jsfa.71177","DOIUrl":"https://doi.org/10.1002/jsfa.71177","url":null,"abstract":"<p><strong>Background: </strong>With the rise of alternative proteins, microalgae are on the verge of commercialization to meet global demand for protein-rich foods. The functionality of alternative protein becomes crucial for protein-fortified product development. Modification via Maillard-type glycation can be employed to improve functional properties. Maillard reaction is a scalable, fast and simple method for enhancing functionality.</p><p><strong>Results: </strong>The findings indicated that glycation had altered the surface morphology and increased particle size. With varying molecular weight of inulin higher solubility was observed, particularly for sample CHP 1:1L at pH 4.0, which demonstrated highest increase in solubility compared to the native protein, overall, solubility remained moderate. Moreover, high-molecular-weight inulin has positively affected emulsification stability for glycoconjugates of both Chlorella protein isolate and hydrolysates, H-CHP 1:1H demonstrated most stability at pH 5.0 with an emulsification stability index (ESI) of 2203 min (1.5 days). Notably, the antioxidant capacity of both CHP and H-CHP conjugates was high, with CHP 1:1M showing a Trolox equivalent of 0.33 mg mL^-1 mg^-1 (a 450% increase) and H-CHP 1:1L showing 0.61 mg mL^-1 mg^-1 (a 308% increase), respectively.</p><p><strong>Conclusion: </strong>The results obtained from this study expand understanding of glycoconjugates' structure and function behaviour, promising its utility as functional ingredients. The enhanced emulsification stability, water/oil holding and antioxidant ability of these conjugates promises its application in structured matrices, emulsion and fat containing formulations. © 2026 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2026-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149269569","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}