Journal of the Science of Food and Agriculture最新文献

{"title":"Non-thermal plasma: a versatile technology for food industry and seed germination - review.","authors":"Mujeeda Banu, Amruthur Doreswamy Iyengar Srinivasan","doi":"10.1002/jsfa.70189","DOIUrl":"https://doi.org/10.1002/jsfa.70189","url":null,"abstract":"<p><p>Sustainable agriculture requires the exploration and development of eco-friendly technologies to increase crop production. Non-thermal plasma (NTP), also known as cold plasma, is a transformative, eco-friendly technology with significant potential in the agriculture and food industries. NTP technology is a unique strategy that the food industry can utilize in this era of green technology. This review explores the principles of NTP, the generation methods, and its applications, majorly focusing on its role in enhancing seed germination and food processing. NTP, a partially ionized gas generated near room temperature by methods like dielectric barrier discharge (DBD) plasma or plasma jets, enables heat-damage-free surface modification through its production of reactive species. NTP sparks a biological chain reaction at the microscopic level inside seeds and plants which help plants to absorb more nutrients, boost their natural antioxidants, and fight off harmful pathogens, to ensure improved germination, seedling growth, plant growth, and increased harvesting. For seed germination, NTP gently alters the seed coat to produce reactive oxygen and nitrogen species (RONS) and other charged particles which increases hydrophilicity, and triggers biochemical changes. Without thermal damage, seeds become more active and will be ready to grow. A comparative analysis has been done considering different treatment methods across a range of crops. Despite challenges like scalability and standardization, the ability of NTP to reduce chemical inputs positions it as a cornerstone for sustainable agriculture. This review shines a light on NTP's game-changing potential in agriculture while pointing out areas that need more research. Looking ahead, scientists are working on creating portable NTP devices and standard protocols that could make it easier to use on a commercial scale. If successful, this innovation could reshape food offering a powerful tool in the fight for global food security. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145040548","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":"Probiotics as modulators of intestinal barrier integrity and immune homeostasis: a comprehensive review.","authors":"José Mercado-Monroy, Reyna Nallely Falfán-Cortés, Victor Manuel Muñóz-Pérez, Carlos Alberto Gómez-Aldapa, Javier Castro-Rosas","doi":"10.1002/jsfa.70168","DOIUrl":"https://doi.org/10.1002/jsfa.70168","url":null,"abstract":"<p><p>The gastrointestinal tract is the largest interface between the human body and external agents and hosts a vast community of microorganisms that confer diverse health benefits. Among these microorganisms are probiotics, which, when consumed in adequate amounts, provide benefits beyond basic nutrition. Through membrane-associated glycoproteins and the secretion of metabolites, probiotics can: (1) enhance intestinal epithelial barrier integrity by reinforcing tight junction expression; (2) stimulate mucin production, strengthening the mucus layer and promoting mucosal adhesion; (3) prevent pathogen and toxin adhesion to the intestinal epithelium; (4) inhibit pathogenic microorganisms by competing directly for environmental nutrients and producing antimicrobial metabolites (e.g., bacteriocins and organic acids); and (5) stimulate the intestinal immune system through membrane components that activate immune cells such as macrophages, neutrophils, and epithelial cells, thereby eliciting an effective immune response. This review describes the intestinal barrier and its function, the role of probiotics, and the most extensively studied mechanisms by which they benefit the intestinal immune system. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145040551","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":"A sequential multi-strain inoculation approach for designing functional Sicilian table olives.","authors":"Irene M Zingale, Amanda Vaccalluzzo, Giacomo Antonio Calandra Checco, Vita Maria Marino, Margherita Caccamo, Cinzia L Randazzo, Nunziatina Russo, Dilara Nur Dikmetas, Tuba Esatbeyoglu, Esra Capanoglu, Cinzia Caggia","doi":"10.1002/jsfa.70180","DOIUrl":"https://doi.org/10.1002/jsfa.70180","url":null,"abstract":"<p><strong>Background: </strong>The exploitation of microbial strains with advanced technological traits is a pivotal step in enhancing the production of table olives and meeting consumers' demands.</p><p><strong>Results: </strong>Here, a multi-step approach involving the sequential addition of a Lactiplantibacillus plantarum (namely C11C8) starter strain and a Lacticaseibacillus rhamnosus (namely VB1) probiotic strain with confirmed bile salt hydrolase activity was applied for the production of Nocellara Etnea and Tonda Iblea cultivars, fermented at 7% NaCl. Results revealed that in olives inoculated with the starter, staphylococci and Enterobacteriaceae were found below detectable limits. Furthermore, fermentation significantly increased total phenolic content (TPC) and radical scavenging activity (RSA) in Tonda Iblea brine samples, with the highest values for TPC (310.13 μg gallic acid equivalent mL^-1) and RSA (222.27 μmol Trolox equivalent mL^-1) after 150 and 120 days, respectively. Furthermore, the presence of the probiotic strain, confirmed by quantitative PCR, resulted in a slight reduction of TPC, although a value of 219.63 μmol Trolox equivalent mL^-1 in Nocellara Etnea brine samples was detected after 150 days. The volatile organic compound profiles revealed that in samples inoculated with the two strains, benzaldehyde and α-farnesene, associated with fruity and floral notes, were detected. In contrast, the control samples exhibited higher levels of guaiacol and 4-ethylphenol, known for imparting off-flavors. Sensory analysis confirmed that consumers preferred olives enriched with the probiotic, for their aromatic complexity and reduced off-flavors.</p><p><strong>Conclusion: </strong>The proposed approach results in a promising strategy for designing lower-sodium functional table olives. © 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":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145040586","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":"Metabolic pathway analysis and potential biomarker identification of beef spoilage based on untargeted metabolomics.","authors":"Chuan Liu, Juan Zhang, Hao Liu, Nan Liu, Lirong Sun, Jianxin Tan, Ailiang Chen, Wei Zhang","doi":"10.1002/jsfa.70187","DOIUrl":"https://doi.org/10.1002/jsfa.70187","url":null,"abstract":"<p><strong>Background: </strong>Chilled beef is valued for its nutrition and tenderness but is vulnerable to contamination and spoilage during refrigeration. This study applied non-targeted metabolomics (ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS)) to track metabolite changes and their impact on beef quality across storage days 0, 3, 5, 7, and 10.</p><p><strong>Results: </strong>A total of 63 potential marker compounds were identified, with amino acid, carbohydrate, and nucleotide degradation as the main drivers of spoilage and flavor change. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment revealed purine, pentose, and amino acid metabolism as key pathways. Pearson correlation analysis highlighted hypoxanthine, citric acid, xanthosine, tyrosine, phenylalanine, xanthine, d-glucose-6-phosphate, and inosine 5'-monophosphate as strongly associated with quality decline, suggesting their potential as biomarkers of spoilage.</p><p><strong>Conclusion: </strong>Metabolomics effectively captured biochemical dynamics during beef refrigeration. Identified pathways and metabolites provide valuable insights into spoilage mechanisms, with several compounds serving as promising biomarkers for monitoring quality changes. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145040593","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":"Multi-objective optimization of printer control parameters for 3D printing of millet dough.","authors":"Sanket Balasaheb Kokane, Vinkel Kumar Arora, Senthilkumar Thangalakshmi","doi":"10.1002/jsfa.70181","DOIUrl":"https://doi.org/10.1002/jsfa.70181","url":null,"abstract":"<p><strong>Background: </strong>Three-dimensional (3D) food printing enables precise customization and intricate shapes of food materials. The influence of printer control parameters on the printing performance of millet-based dough is still underexplored.</p><p><strong>Objective: </strong>This study investigates the effect of different printer control parameters on the millet dough printing performance, which is evaluated using height ratio, mass flow rate, and bending angle to enhance printing precision.</p><p><strong>Methodology: </strong>The already optimized best printable formulation, of 40 g composite flour, 30 g shortening, 22 g jaggery, and 25 g water. The printer control parameters included nozzle diameter (ND) at 1.2, 1.6, and 2 mm; printing speed (PS) at 20, 25, and 30 mm/s; layer height (LH) at 35, 50, and 65% of ND; infill density (ID) at 40%, 60%, and 80%. Response surface methodology (RSM) and Artificial neural networks (ANN) were used for predictive modeling and comparing its statistical measures. Multi-objective optimization was performed through response surface methodology with desirability function (RSMDF) and Artificial neural networks with genetic algorithm (ANNGA). The best-performing printer control parameters were determined by validating the optimized conditions.</p><p><strong>Results: </strong>The ID and ND strongly influenced the height ratio. LH and ND significantly affect the mass flow rate. ID and LH were the significant parameters affecting the bending angle. While comparing the statistical measures for predictive modeling, the ANN exhibited lower root-mean-square error (RMSE) values (0.0013 for height ratio, 0.0336 for mass flow rate, and 0.202 for bending angle) and higher coefficient of determination (R²) values (0.97, 0.99, and 0.98, respectively) as compared to RSM. These results indicate that ANN has slightly better prediction capabilities than RSM. Based on the prediction capability performance of multi-objective optimization techniques, the ANNGA performs marginally better in predicting height ratio and mass flow rate with lower prediction errors (0.006 and 0.063, respectively) and higher accuracy (99.993 and 99.936, respectively) than the RSMDF model.</p><p><strong>Conclusion: </strong>The optimal condition predicted by ANNGA was as follows: 2 mm of ND, 27.75 mm/s PS, 64.98% LH, and 67.80% ID were obtained for maximum height ratio (5.633), mass flow rate (5.633 g/min), and minimum bending angle (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":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145040541","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":"Correction to \"Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines\".","authors":"","doi":"10.1002/jsfa.70172","DOIUrl":"https://doi.org/10.1002/jsfa.70172","url":null,"abstract":"","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145030140","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 fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel.","authors":"Kamarisima, Artnice Mega Fathima, Pingkan Aditiawati, Sonia Dwiananta Yusantri, Ditta Putri Kumalasari, Dzulianur Mutsla, Noor Rachmawati, Mustika Dewi, Fenryco Pratama","doi":"10.1002/jsfa.70158","DOIUrl":"https://doi.org/10.1002/jsfa.70158","url":null,"abstract":"<p><strong>Background: </strong>Secondary fermentation can reduce variability in cocoa bean quality caused by the spontaneous, uncontrolled nature of primary fermentation. However, its optimization remains unexplored. This study evaluated the improvement of secondary fermentation through the combined use of Citrus limon peel and inoculation with Candida tropicalis H1Y4-1 as a starter.</p><p><strong>Results: </strong>Concentrations of 2%, 4%, and 6% (w/w) lemon components (dried slices and peel) and 10% (v/w) C. tropicalis were assessed in small-scale (250 g) and large-scale (2000 g) secondary fermentation. Optimal conditions - 4% (w/w) lemon peel, 10% (v/w) C. tropicalis, and a 30 min fermentation period - improved bean quality significantly. Well fermented beans increased from 60% to 85%, total phenolics rose by 38%, and levels of key amino acids increased, including phenylalanine (+14.29%), alanine (+10.21%), and aspartic acid (+11%). Sensory profiles also exhibited pronounced chocolate, fruity, and nutty notes.</p><p><strong>Conclusion: </strong>This rapid, cost-effective method has the potential to enhance the quality of fermented cocoa beans and create unique flavor profiles, benefiting the chocolate 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":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145030152","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":"Incorporation of madımak (Polygonum cognatum Meissn.) leaf powder into gluten-free bread formulations: Evaluation of their nutritional, antidiabetic, color, bioactive, textural, and sensory properties.","authors":"Gozde Kutlu, Kubra Feyza Erol, Fatih Tornuk, Fatih Ozbey","doi":"10.1002/jsfa.70178","DOIUrl":"https://doi.org/10.1002/jsfa.70178","url":null,"abstract":"<p><strong>Background: </strong>This study aimed to develop gluten-free bread from chickpea flour by incorporation of varying levels (0 (B-C), 2.5 (B-1), 5 (B-2), and 10 g kg^-1 (B-3)) of madımak leaf powder (MLP), and to investigate its effect on physicochemical and bioactive properties, glycemic index, texture, and sensory attributes.</p><p><strong>Results: </strong>Moisture ranged from 229 (B-3) to 244 g kg^-1 (control), while ash content increased with MLP, reaching 47 g kg^-1 in B-3 compared to 15.5 g kg^-1 in the control. Fat and protein contents decreased slightly from 10.1 and 188.2 g kg^-1, respectively while starch remained stable (398.2-405.3 g kg^-1). Total dietary fiber increased from 3.22 (control) to 15.11 g 100 g^-1 (B-3), driven by rises in insoluble (1.36-11.45 g 100 g^-1) and soluble fiber (1.87-36.5 g 100 g^-1). The hydrolysis index and predicted glycemic index decreased by 35.54% and 32.66% (B-3), respectively. MLP extract demonstrated inhibitory activity against α-amylase and α-glucosidase with IC₅₀ values of 42.31 and 39.71 μg mL^-1. Bioactive analysis demonstrated increases in total phenolics (1.08-4.82 mg GAE g^-1), ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (2.17-23.13 mg TE g^-1), and FRAP (ferric reducing antioxidant power) activities (16.27-90.05 μmol Fe²⁺ g^-1). L*, a*, and b* values decreased with MLP content and hardness decreased from 379.38 g (control) to 247.04 g (B-3). Sensory analysis revealed no adverse effect on overall acceptability.</p><p><strong>Conclusion: </strong>MLP could be incorporated into chickpea flour-based gluten-free breads up to 100 g kg^-1, providing enhanced dietary fiber, antioxidant capacity, and glycemic properties. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145030176","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":"Effect of preparation method on the structure and properties of kaempferol-loaded zein-gum arabic nanoparticles.","authors":"Hao Wu, Zhaonan Chu, Jing Xie, Bin Xue, Xiaojun Bian, Tao Sun","doi":"10.1002/jsfa.70179","DOIUrl":"https://doi.org/10.1002/jsfa.70179","url":null,"abstract":"<p><strong>Background: </strong>Kaempferol (KAE), a bioactive flavonoid, has limited solubility and stability in water. Zein-gum arabic (GA) nanoparticles (NPs) are promising carriers for KAE, but the influence of preparation methods on their structure and properties remains unclear. This study investigated the effect of preparation method on the structure and properties of KAE-loaded zein-GA NPs.</p><p><strong>Results: </strong>The results showed that the NPs prepared by the antisolvent co-precipitation method (GA-zein-KAE) had a smaller particle size, a lower protein dispersibility index, a higher absolute zeta potential value, and greater encapsulation efficiency and loading capacity than NPs prepared by antisolvent precipitation (GA-zein/KAE). The superior performance of GA-zein-KAE likely resulted from the simultaneous solvent displacement of zein, GA, and KAE during co-precipitation, which promoted ternary synergistic co-assembly, homogeneous component distribution, and a stabilized composite matrix. Scanning electron microscopy revealed a smoother and more uniform surface for GA-zein-KAE, and X-ray diffraction demonstrated that KAE was encapsulated in an amorphous state within the NPs. Fluorescence spectroscopy and Fourier transform infrared spectroscopy confirmed hydrogen bonding, hydrophobic interactions, and electrostatic attractions among KAE, zein, and GA. The GA-zein-KAE also demonstrated superior re-dispersibility and stability across varying pH, ionic strength, thermal treatment, and storage conditions as well as higher antioxidant activity and faster KAE release in simulated intestinal fluid compared with GA-zein/KAE.</p><p><strong>Conclusion: </strong>The preparation method had a significant effect on the structure and properties of KAE-loaded zein-GA NPs, in which antisolvent co-precipitation promoted the ternary co-assembly of zein, GA, and KAE, yielding NPs with improved performance. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145030181","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 structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment.","authors":"Wenjuan Feng, Xiao Zhou, Bo Pan, Tao Zhang, Zhengyu Jin, Ming Miao","doi":"10.1002/jsfa.70165","DOIUrl":"https://doi.org/10.1002/jsfa.70165","url":null,"abstract":"<p><strong>Background: </strong>Understanding starch behavior under various processing conditions is important for the development of novel food products with tailored nutritional profiles. This study investigated changes to the structure and properties of native corn starch (NCS) and biomimetic starch-entrapped microspheres following thermal and enzymatic treatments.</p><p><strong>Results: </strong>Heat-treated microspheres showed more birefringence and structural order than native starch, indicating incomplete gelatinization due to the alginate matrix. Microspheres (MC-1 and MC-2) exhibited lower pasting viscosities. Larger particles retarded viscosity development. Enzyme kinetics showed higher apparent maximum reaction velocity (V_m) but an increased Michaelis constant (K_m) for microspheres in comparison with native starch. The elevated K_m reflects reduced enzyme affinity due to the alginate barrier, and the higher V_m results from transiently high local substrate concentration on the surface. Digestion progressed from the outer layer toward the core, with MC-2 retaining higher crystallinity and structural integrity after 120 min because of the protective effect of the alginate matrix. Thermal analysis demonstrated that gelatinization onset (Tₒ), peak (T_p), and conclusion (T_c) temperatures increased with digestion time in all samples and the enthalpy change (ΔH) decreased, consistent with structural reordering after digestion. The alginate shell in microspheres effectively delayed amorphous region hydrolysis, enhancing thermal stability. Consequently, the rapidly digestible starch (RDS) content decreased from 84.54% in NCS to 47.06% in MC-2, whereas the resistant starch (RS) and slowly digestible starch (SDS) content increased from 20.42% to 44.21% and from 7.90% to 34.90%, respectively.</p><p><strong>Conclusion: </strong>Alginate encapsulation enhanced the thermal properties of starch and increased its slowly digestible and resistant starch content by forming biomimetic starch-entrapped microspheres. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145023567","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}