Journal of the Science of Food and Agriculture最新文献

{"title":"Effect of cost-effective pretreatment of combining drying with acid soaking on oil absorption and performance of fried potato chips.","authors":"Qianru Lu, Nan Wang, Yina Han, Yi Li, Ying Liu, Shuangyi Zhang","doi":"10.1002/jsfa.70183","DOIUrl":"https://doi.org/10.1002/jsfa.70183","url":null,"abstract":"<p><strong>Background: </strong>This study provided a detailed examination of the influence of hot-air drying (HAD) combined with acetic acid (AA) soaking pretreatment on performance and oil absorption of potato chips.</p><p><strong>Results: </strong>Results showed that oil uptake of control samples was 45.07%. The pretreatment combining HAD with AA soaking for 0-2 h could reduce the oil content of fried potato chips effectively. Specifically, oil content of samples treated with HAD for 20, 30 and 40 min combined with AA application for 0.5 h decreased by 36.87%, 28.42% and 23.72%, respectively, compared to control group. The application of HAD treatment before frying reduced the pores and cracks in potato chips after frying. The subsequent combination with AA immersion promoted pectin crosslinking, which hindered pore formation and decreased oil adsorption on the potato chip surface.</p><p><strong>Conclusion: </strong>The combined pretreatment of HAD and AA soaking before frying had a significant effect on the properties and oil content of potato chips. Roughness analysis indicated that HAD increased the surface roughness of potato chips, while AA soaking treatment reduced the external roughness of fried chips and simultaneously improved their texture. This study delivers technical guidance and strategies for developing low-oil fried potato chips, offering insights into preprocessing strategies. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145065242","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 comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC-E-nose, HS-SPME-GC-MS, and HS-GC-IMS.","authors":"Longbei Xiang, Bo Jiang, Rong Wei, Ziqun Xiao, Ran Zhang","doi":"10.1002/jsfa.70182","DOIUrl":"https://doi.org/10.1002/jsfa.70182","url":null,"abstract":"<p><strong>Background: </strong>Plant proteins, especially legume proteins, have garnered widespread attention due to their rich nutritional value and numerous health benefits. In this study, the flavor properties of soy, pea, mung bean, chickpea, faba bean, and peanut proteins were analyzed and compared using rapid gas chromatography electronic nose (GC-E-Nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with chemometrics.</p><p><strong>Results: </strong>GC-E-Nose analysis showed a distinct difference in the volatile compounds of six legume proteins. A total of 208 and 101 volatile compounds were identified using GC-MS and GC-IMS, respectively, with aldehydes, alcohols, and ketones being the main volatile components. Among the six legume proteins, chickpea protein possessed the highest content of volatile compounds, whereas peanut protein contained the largest number of volatile compounds. In the meanwhile, 40 and 33 compounds with variable importance in the projection (VIP) greater than 1 were screened using orthogonal partial least squares discriminant analysis (OPLS-DA), of which 15 (hexanal, nonanal, 2,6-dimethylpyrazine, heptan-2-one, 2,5-dimethylpyrazine, pentan-1-ol, tridecane, tetradecane, oct-3-en-2-one, 1,4-xylene, hexanoic acid, dodecane, 2-pentylfuran, hexan-1-ol, pentanal), and 3 (propan-2-ol, heptan-2-one-D, pentan-1-ol-D) compounds with VIP > 2, respectively. These volatiles were the key differential compounds that distinguished the six legume proteins. GC-MS combined with odor activity value (OAV) identified 35 flavor compounds as key odor active compounds with OAV > 1.</p><p><strong>Conclusion: </strong>The combined application of these techniques better characterized the flavor profile differences among legume proteins, providing theoretical guidance for developing new plant-based alternative protein products. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145065229","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 contribution of vibrational spectroscopy and data analytics towards the achievement of the global sustainability goals.","authors":"Daniel Cozzolino, Louwrens C Hoffman","doi":"10.1002/jsfa.70206","DOIUrl":"https://doi.org/10.1002/jsfa.70206","url":null,"abstract":"<p><p>The United Nations Sustainable Development Goals (UN SDGs) were defined to improve the quality of life of the global population particularly regarding social and economic aspects, with a major focus on environmental sustainability. The incorporation of digital technologies into the agri-food sector has become a key enabler in increasing the efficiency, productivity, and sustainability of food production and processing systems. Digital technologies and innovations including artificial intelligence (AI), robotics, in-ground and remote sensors, connectivity, and internet of things (IoT) have been recognized as also being critical for the successful implementation of the UN SDGs. In particular, the utilization of sensing technologies (e.g., in-ground and remote sensors) has been shown to be of great importance to achieve these goals. The use of vibrational spectroscopy and data analytics have shown potential to contribute with the development and implementation of UN SDGs. An overview of the contribution of sensing technologies based on the utilization of vibrational spectroscopy (e.g., near- and mid-infrared spectroscopy, hyperspectral imaging) and data analytics to achieve the UN SDGs is provided. Advantages and limitations of these techniques are also discussed. The incorporation of technology will provide tools that can be used to monitor and predict the safety and quality of foods. Furthermore, digital technologies are enabling the development of novel decision-management systems along the food supply and value chain. Ultimately, the goal will be to assure the consumers the use of these technologies plays a key role in the applicability of the UN SDG. © 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":3.5,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145065260","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":"Biodegradable film mulching alters soil C, N, P and S cycling via mediating microbial communities in dryland.","authors":"Hao Zhang, Duntao Shu, Kai Wang, Xuejun Liu, Lifen Wang, Rui Jiang","doi":"10.1002/jsfa.70193","DOIUrl":"https://doi.org/10.1002/jsfa.70193","url":null,"abstract":"<p><strong>Background: </strong>Biodegradable film mulching, induced the generation of microplastics (MPs), may affect nutrient cycling and ecosystem functions. However, its influence on carbon (C), nitrogen (N), phosphorus (P) and sulfur (S) cycling and the underlying driving force remains lacking. Through a 4-year field experiment comparing conventional plastic mulch (M), biodegradable plastic mulch (BM) and un-mulch control (NM), we evaluated the impact of different film mulching measures on the abundance of MPs and how MPs affect ecosystem functions including C, N, P and S cycling.</p><p><strong>Results: </strong>BM resulted in maximal accumulation of MPs across experimental treatments, with particular enrichment of small-size (< 0.25 mm) MPs. BM slightly reduced C, N, P and S gene abundances compared to M in bulk soils, whereas it was similar to NM. However, in rhizosphere soils, BM significantly decreased C, N, P and S cycling-related gene abundances compared to M (54%-60%) and NM (64%-69%). Correlation analysis revealed that the abundance of MPs and soil nutrient and microbial community structure were the main factors affecting soil C, N, P and S cycling. Compared to M, BM increased the abundance of MPs and enhanced soil C (9%), N (23%) and P (9%) contents in rhizosphere soils, thus reducing microbial competition for nutrition and altered microbial interactions, and consequently decreasing C, N, P, and S cycling gene abundance.</p><p><strong>Conclusion: </strong>Different film mulching alters soil nutrient cycling via mediating microbial communities. BM mitigates excessive nutrient consumption through functional gene regulation at the same time as maintaining agricultural productivity comparable to M. Our findings provide a microbial perspective on the dual role of BMs in accumulation of MPs and nutrient conservation, highlighting its potential as an environmentally balanced agricultural practice. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145065118","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":"Lipophagy modifies the catabolism of intracellular triglycerides by preferentially targeting small-sized lipid droplets in bovine mammary epithelial cells.","authors":"Fangyuan Kang, Jingna Yang, Yuxin Fan, Yanbin Yang, Ying Qian Han, Hongyu Dai, Liqiang Han","doi":"10.1002/jsfa.70186","DOIUrl":"https://doi.org/10.1002/jsfa.70186","url":null,"abstract":"<p><strong>Background: </strong>The size of fat globules in milk, which is influenced mainly by the size of lipid droplets (LDs) in bovine mammary epithelial cells, affects the quality of the milk. The present study aimed to explore how lipophagy affected the catabolism of LDs in bovine mammary epithelial cells.</p><p><strong>Results: </strong>Lipophagy was initiated by 24 h of starvation with serum-free culture medium. Compared with those in the control group (CT), the level of intracellular triglycerides and xanthine dehydrogenase (XDH) protein were lower, whereas the expression of perilipin 2 (PLIN2), peroxisome proliferator-activated receptor gamma (PPAR γ) and sterol regulatory element-binding protein 1 (SREBP1) was greater in response to starvation. The number of LDs was lower, whereas the average diameter of LDs and the distribution of large LDs (diameter > 3 μm) was greater in response to starvation. Inhibition of the lipophagic flux induced the accumulation of small LDs (diameter < 1 μm). Starvation enhanced the expression of adipose triglyceride lipase (ATGL), the inhibition of which increased average diameter of LDs and the accumulation of large LDs. Furthermore, colocalization of ATGL and large LDs was observed in cells subjected to starvation. Inhibition of lysosomal acid lipase decreased the size of LDs, and the colocalization of small LDs and autolysosomes was also observed in bovine mammary epithelial cells subjected to starvation.</p><p><strong>Conclusion: </strong>The results of the present study suggested that nutrient deficiency induced the formation of autophagosomes, which selectively delivered small lipid droplets to lysosomes for degradation and affected the catabolism of triglycerides in bovine epithelial cells. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145054256","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":"Prevalence and characterization of antibiotic susceptibility of Campylobacter strains from the chicken meat industry in Bosnia and Herzegovina.","authors":"Elma Hrustemović","doi":"10.1002/jsfa.70192","DOIUrl":"https://doi.org/10.1002/jsfa.70192","url":null,"abstract":"<p><strong>Background: </strong>Antibiotic resistance in Campylobacter species is a serious food safety concern, and monitoring resistant isolates is crucial for risk assessment. This study aimed to examine the antibiotic resistance of Campylobacter species isolates obtained from samples of raw chicken meat, meat products and production work surfaces in slaughterhouses and production plants in Bosnia and Herzegovina.</p><p><strong>Results: </strong>The study included a total of 225 samples, 50 chicken meat samples, 50 samples of processed chicken meat (salami, chicken ham, hot dogs, chicken pates, cold cuts), 75 work surface swabs and 50 worker hand swabs collected from two slaughterhouses. After isolation (ISO 10272-2:2017) and identification (biochemical tests, Vitek 2), antibiotic resistance to three types of antibiotics was tested using the disk diffusion method (EUCAST). All isolates were susceptible to erythromycin, most were susceptible to tetracycline and all exhibited resistance to ciprofloxacin. No multiresistant strains were observed.</p><p><strong>Conclusion: </strong>The study showed the presence of Campylobacter jejuni and Campylobacter coli isolates resistant to the critically important antibiotic ciprofloxacin. Cessation of the use of fluoroquinolones in broilers would have a positive impact on the reduction of antibiotic-resistant Campylobacter isolates in the chicken meat industry. This original research does not include samples from primary production, nor does it include genotypic characterization of antibiotic resistance genes, which would be important to do in future research in order to open new broader perspectives in the approached research area. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145054217","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 homogenization process and formulation on physicochemical attributes of pumpkin pulp (Cucurbita moschata) and modified starch suspensions of hawthorn yam (Dioscorea rotundata).","authors":"Jhonatan Andrés Rodríguez-Manrique, Erika Marcela Restrepo-Montoya, Misael Cortés-Rodríguez, Andrés Chávez-Salazar, Francisco Javier Castellanos-Galeano","doi":"10.1002/jsfa.70176","DOIUrl":"https://doi.org/10.1002/jsfa.70176","url":null,"abstract":"<p><strong>Background: </strong>Physicochemical stability is a key factor that determines the shelf life of colloidal systems and it is influenced by process conditions and formulation. The aim of the research was to evaluate the effect of homogenization process conditions and formulation on physicochemical attributes of suspensions of pumpkin pulp (Cucurbita moschata) and hawthorn yam (Dioscorea rotundata) starch (OSAYS) modified with 2-octenylsuccinic anhydride (E/Z) (OSA). A response surface methodology with a central composite experimental design was used to evaluate the effect of the independent variables: total solids contributed by the pumpkin pulp (TSPP) (3.5-3.8% w/w), OSAYS content (1-2% w/w) and homogenization time (t_hom) (6-10 min), on the dependent variables: viscosity (μ), moisture (X_w), pH, color coordinates (L*, a*, b*), volume arithmetic mean diameter (D_[3,4]), surface arithmetic mean diameter (D_[2,3]), zeta potential (|ζ|), spectral stability index (R) and antioxidant capacity [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods]. Suspensions were prepared in a colloid mill equipped with a cooling jacket and operating at 466 × g.</p><p><strong>Results: </strong>The suspensions were physicochemically stable, conferred mainly by the synergy between the μ and the repulsive forces of the colloidal system (negative ζ), even though the attractive forces were significant (relatively high D_{[2, 3]} and D_{[3, 4]}).</p><p><strong>Conclusion: </strong>Experimental optimization of the suspensions defined the independent variables: TSPP: 3.8%, OSAYS: 1.39%, t_hom: 6 min, as: μ: 154.4 cP, X_w: 94.3%, pH: 4.3, L*: 61.8, a*: 6.2, b*: 30.8, D_[3,4]: 1321.9 μm, D_[2,3]: 731.9 μm, R: 0.660, ABTS: 88.6 μm Trolox and DPPH: 0.79 mg Trolox mL^-1. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145054194","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":"In vitro release of aflatoxin M1 during enzymatic digestion of milk proteins: evaluation and analysis.","authors":"Araceli Monter-Arciniega, Nelly Del Socorro Cruz-Cansino, Araceli Castañeda-Ovando, Angélica Saraí Jiménez-Osorio, Salvador Ramón Tello-Solís, Carlos Jiménez-Pérez, Gabriela Mariana Rodríguez-Serrano","doi":"10.1002/jsfa.70201","DOIUrl":"https://doi.org/10.1002/jsfa.70201","url":null,"abstract":"<p><strong>Background: </strong>Cow's milk is one of the most widely consumed foods worldwide due to its high nutritional value and rich content of biologically beneficial proteins. However, aflatoxin M1 (AFM1), a mycotoxin recognized for its carcinogenic potential, has been detected in milk, where it can bind to proteins. This study compared three methods for extracting AFM1 from commercial milk samples before and after enzymatic digestion with pepsin and pancreatin.</p><p><strong>Results: </strong>Initial AFM1 concentrations and those following in vitro enzymatic digestion were measured using high-performance liquid chromatography. Extraction method 3 proved the most effective, combining acetonitrile with ultrasound-assisted extraction. AFM1 was detected in all milk samples at concentrations ranging from 0.25 to 12 μg L^-1, exceeding national (0.5 μg L^-1) and international (0.05 μg L^-1) regulatory limits.</p><p><strong>Conclusion: </strong>Enzymatic digestion increased AFM1 levels 3.66-fold in four liquid milk samples, suggesting that raw milk measurements might underestimate consumer exposure. Thus, evaluating AFM1 bioaccessibility is essential for accurate toxicological risk assessment of milk and dairy products. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145054236","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":"Towards better processable onions: determinants and genetic improvement strategies.","authors":"H R Bhandari, Kalyani Gorrepati, Sanket J More, Yogesh P Khade, Ram Dutta, Vijay Mahajan","doi":"10.1002/jsfa.70174","DOIUrl":"https://doi.org/10.1002/jsfa.70174","url":null,"abstract":"<p><p>Onions are used in culinary preparations worldwide due to their distinctive flavor. The onion-processing sector plays a key role in the economies of many countries, supporting both local agriculture and the food industry. Minimally processed onion-based products are suitable for modern lifestyle demands but do not compromise taste and are experiencing steadily increasing demand. All types of onion can be processed but a specific group, termed 'dehydrator' onions, possesses traits that support efficient processing and high recovery of finished products, ensuring economic viability for processing units. Key traits of dehydrator onions include white skin, high total soluble solids (TSS), high dry matter content, increased pungency, suitable sugar composition, and enhanced storability. White onions are particularly well suited for processing compared with red onions. Few studies have investigated the genetic mechanisms underlying these traits, limiting efforts to breed dehydrator-type white onion varieties. However, some research has highlighted the influence of environmental factors and agronomic practices on trait expression. Targeted agronomic interventions can enhance not only the quality and processing efficiency of onions but also their resilience to environmental challenges. This review focuses on breeding and agronomy of onions that are specifically suited for processing. It leverages available genetic information on their traits and applies knowledge of agronomic and management practices that influence their expression. The review also provides a foundation for targeted, effective research initiatives aimed at improving the understanding and cultivation of white onions, ultimately benefiting researchers, stakeholders, and the onion-processing industry. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145054234","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":"Design and characterization of food nanoemulgels structured with flaxseed fiber: gel-nanoemulsion proportion.","authors":"Fátima Vela, Maria-Carmen Alfaro-Rodriguez, José Muñoz","doi":"10.1002/jsfa.70188","DOIUrl":"https://doi.org/10.1002/jsfa.70188","url":null,"abstract":"<p><strong>Background: </strong>Flaxseed fiber-based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value-added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage. This extends the shelf life of the product without the need for artificial preservatives. In this study, the modification of the rheological properties of oil-in-water nanoemulgels that mimic the formulation of a salad dressing was evaluated by varying the proportions of the microfluidized emulsion and the flaxseed gel-like phase in the formulations. Different ratios were analyzed to understand how these variations affect the viscoelasticity, consistency, particle size, and shelf life of the systems.</p><p><strong>Results: </strong>The formulations developed correspond to nanoemulgels, characterized by particle sizes in the nanometric range. In all cases, the nanoemulgels presented values of the storage modulus higher than those of the loss modulus, indicating a structure with predominantly elastic characteristics. It was observed that the higher the proportion of gel in the formulation, the higher was the viscosity of the system, suggesting progressive structural strengthening with increasing gel phase. The results showed that all the tested formulations remained stable for a 60-day period. However, a 2:1 ratio exhibited the highest stability.</p><p><strong>Conclusion: </strong>These findings may support the formulation of new clean-label semi-solid food products not only with a reduced fat content but also with healthier properties and an enhanced shelf life performance. © 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":3.5,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145054277","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}