Journal of Food Science最新文献

{"title":"Role of Enzymatic Hydrolysis-Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten-Free Biscuits.","authors":"Ruyi Zhang, Tingting Tang, Yanjun Yang, Junhua Li, Yujie Su, Luping Gu, Cuihua Chang","doi":"10.1111/1750-3841.71116","DOIUrl":"https://doi.org/10.1111/1750-3841.71116","url":null,"abstract":"<p><p>To enhance the comprehensive quality of gluten-free biscuits, this study employed pepsin, trypsin, and neutral protease to enzymatically hydrolyze egg yolk plasma, systematically investigating the effects of the resulting hydrolysates on the physicochemical properties, texture, and flavor in dough and final baked products. The results demonstrated that enzymatic hydrolysis effectively modified the structural components of egg yolk plasma. Hydrophilic peptides enhanced system hydration, facilitated water redistribution, reduced free water content, and consequently improved dough rheology. Concurrently, the hydrolysis of lipoproteins triggered the release of encapsulated lipids, which acted as a plasticizer within the dough matrix. During baking, these liberated lipid components mitigated excessive densification of the starch-protein network, significantly reducing cookie hardness. Moreover, lipids and peptides synergistically served as flavor precursors, promoting the generation of diverse and well-balanced volatile flavor compounds. The pepsin and trypsin treatments achieved balanced lipid release and efficient water management, yielding biscuits with uniform honeycomb structures and distinct flavor profiles. In contrast, neutral protease treatment resulted in heterogeneous phase distribution and off-flavor accumulation, leading to inferior textural and sensory attributes. This study demonstrates how enzymatic hydrolysis concurrently optimizes texture and flavor in gluten-free biscuits via structural modifications driven by lipid release and water redistribution, offering a practical basis for the rational design of functional baking ingredients. PRACTICAL APPLICATIONS: This research provides the food industry with a natural ingredient (enzyme-treated egg yolk plasma) to significantly improve the quality of gluten-free biscuits. It effectively solves the common problems of hard textures and bland tastes in gluten-free products by naturally enhancing crunchiness and rich bakery aromas. Food manufacturers can use this clean-label approach to upgrade their commercial recipes, ultimately offering consumers with dietary restrictions a much more enjoyable and flavorful snacking experience.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71116"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855413","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":"Machine Learning-Based Non-Destructive Prediction of Juice Sac Granulation in Guanxi Honey Pomelo.","authors":"Shuhuan Zheng, Hui Pan, Yunqian Liu, Hui Ni, Honghao Cai, Yang Hu, Feng Chen, Jia Liu, Zhipeng Li, Fan He","doi":"10.1111/1750-3841.71058","DOIUrl":"https://doi.org/10.1111/1750-3841.71058","url":null,"abstract":"<p><p>The juice sac granulation of citrus fruits is a biological disorder that commonly occurs during the stages of growth, mature, and post-harvest, which severely affects the quality and reduces consumer acceptance of fruits. To explore the correlation between granulation and both external morphological characteristics and internal quality characteristics, 11 external and internal quality characteristics of Guanxi honey pomelo were collected and systematically analyzed by principal component analysis and linear regression. Then seven external quality characteristics and one critical characteristics, GR% were applied in machine learning modeling. The results indicated that several characteristics such as single fruit weight, single fruit volume, longitudinal diameter, and transverse diameter showed positive correlations with juice sac granulation rate (GR%), and were subsequently incorporated into classification model development. Among the five models evaluated, support vector machine demonstrated superior performance with a precision and recall rate of 100.00% and 100.00%, respectively, verifying its favorable accuracy and robustness. This research combined traditional statistical approaches with modern computational techniques, offering a reliable screening solution for juice sac granulation degree of Guanxi honey pomelo, which provided potential applicability in citrus processing industries and a theoretical foundation for non-destructive quality assessment.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71058"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855460","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 Risk of Mycotoxin Contamination and Delay Harvesting on Quality and Technological Parameters of Spring Cereals.","authors":"Yuliia Kochiieru, Audronė Mankevičienė, Akvilė Jonavičienė, Lauksmė Merkevičiūtė-Venslovė, Eimantas Venslovas, Roma Semaškienė, Jūratė Ramanauskienė, Karolina Lavrukaitė, Mykola Kochiieru, Jurgita Cesevičienė","doi":"10.1111/1750-3841.71092","DOIUrl":"10.1111/1750-3841.71092","url":null,"abstract":"<p><p>This study aimed to assess the risk of mycotoxin contamination and delayed harvesting on the quality and technological parameters of spring oats and triticale. Seventy-two grain samples were collected at three stages from four randomized field replots. Delayed harvesting led to high mycotoxin contamination of spring oats by DON and T-2 toxin and triticale grains by DON and ZEA and diminished main grain quality indicators, including mass per hectoliter, falling number, and RVA pasting properties. The optimal harvest time, especially in wet weather conditions, is a crucial consideration for viscosity. The correlation analyses between mycotoxins and the quality and technological parameters of oats and triticale grains revealed a trend in which the increasing mycotoxin contamination of spring cereal grains leads to negative consequences on mass per hectoliter, protein, starch, K, Can and Mg in oat grains and a reduction in mass per hectoliter, Mg, viscosity, and falling number values in triticale grains. PRACTICAL APPLICATIONS: Information on the risk of mycotoxin contamination and harvest delays affecting the quality and technological parameters of spring grain crops will be useful and provide new insights to grain producers, buyers, processors, and other interested professionals on factors that reduce the quality of spring grains.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71092"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13127355/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758405","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":"Effects of Rosemary Extract on Methylglyoxal/Glyoxal-Mediated Glycation of Dairy Proteins During Thermal Processing.","authors":"Huijie Pan, Zhangjie Hu, Jingwen Zhong, Yicheng Zhang, Jiahui Han, Junfeng Li, Likang Zhou, Tao Li, Binghua Xie, Jun Xu, Qin Zhu","doi":"10.1111/1750-3841.71098","DOIUrl":"https://doi.org/10.1111/1750-3841.71098","url":null,"abstract":"<p><p>Nonenzymatic glycation of dairy products induced by α-dicarbonyl compounds (α-DCs) occurs during thermal processing, leading to the formation of advanced glycation end products (AGEs) that pose potential health risks to human health. Rosemary extract (RE) is a common food antioxidant additive. In this study, RE was employed to counteract two representative α-DCs, that is, methylglyoxal (MGO, 1 mM) and glyoxal (GO, 1 mM), during simulated thermal processing (75°C for 2 h) of whey protein isolate (WPI, 7 mg/mL). Results showed that RE (0.1, 1, and 2 mg/mL) significantly suppressed MGO/GO-induced formation of fluorescent AGEs and concomitant glycoxidation products in a dose-dependent way. Western blotting analyses confirmed that RE interrupted the binding of MGO/GO to WPI, as evidenced by the reduced immunoreactivity of modified proteins. HPLC analysis revealed near‑complete elimination of MGO and GO at 2 mg/mL RE. Molecular docking simulations further demonstrated that the representative compounds (rosmarinic acid and carnosic acid) exhibited strong binding affinities to the protein and effectively shielded potential glycation sites from MGO/GO. However, phenol-protein interactions may compromise the structural properties of WPI proteins at high RE concentrations, which was manifested by the reductions in surface hydrophobicity and intrinsic fluorescence. Collectively, RE was validated as an effective anti-glycation agent to alleviate α-DC-mediated damage in dairy proteins in this study, which might extend its role from a conventional food antioxidant to a potent glycation inhibitor.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71098"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855423","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":"Effects of Mung Bean Thermal Pretreatment on the Eating Quality and in Vitro Digestibility of Mung Bean-Oat Dried Noodles.","authors":"Wei-Feng Zhang, Ao-Jie Sun, Shi-Zhan Yang, Yan-Xia An, Jian Zhang, Yang Zhao","doi":"10.1111/1750-3841.71107","DOIUrl":"https://doi.org/10.1111/1750-3841.71107","url":null,"abstract":"<p><p>In this study, mung beans were processed using four distinct thermal treatments: roasting, heat moisture treatment (HMT), microwave treatment (MW), and stir-frying treatment. The effects of these thermally treated mung beans on the quality of mung bean-oat dried noodles were investigated by evaluating their cooking quality, textural properties, and in vitro digestive characteristics. All four heat treatments improved the quality of mung bean-oat dried noodles to varying degrees. Among these, noodles prepared from hydrothermally treated (HMT) mung beans exhibited the best overall performance. Specifically, their eGI decreased from 60.75 in the control group to 54.98, together with the optimal thermal behavior, the strongest intermolecular hydrogen bonding interactions, and a more ordered molecular arrangement of starch-protein complexes. However, hydrothermal treatment also resulted in an increased breakage rate of the noodles. In addition, the noodles prepared by microwave treatment (MW) exhibited excellent overall quality, with the breakage rate reduced from 2.22% in the control group to 0.00%, and had the most desirable textural properties among all the treatments. Thermal processing of mung beans is an effective approach to enhance the quality of mung bean-oat dried noodles. Among the four tested treatments, HMT and MW are the most promising options: HMT demonstrates advantages in optimizing digestion resistance and the molecular structure of noodles, while MW excels in reducing the noodle breakage rate and improving textural characteristics.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71107"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855777","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":"From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).","authors":"Rômulo D Lopes, Sérgio B Mano, André L M Souza, Jane S M Castro, Lévison C Cipriano, João P A D Ultra, Adriano G Cruz, Renata S L R, Celso F Balthazar, Eliane T Mársico","doi":"10.1111/1750-3841.71074","DOIUrl":"10.1111/1750-3841.71074","url":null,"abstract":"<p><p>This study investigated the physicochemical and nutritional changes in mahi-mahi (Coryphaena hippurus) dorsal epaxial muscle during a 42-day dry-aging period (3°C, 83% RH, 0.8 m/s laminar airflow). While dry-aging is well-established to enhance tenderness in slaughter animals' meat, its application to seafood, particularly species with high polyunsaturated fatty acid (PUFA) content, remains scientifically underexplored due to risks of oxidative degradation. Fresh specimens were processed within 2 hours post-capture and analyzed at 0, 15, 27, and 42 days. Moisture decreased from 76.9% to 61.5%, while protein content increased from 20.9% to 35.4% due to concentration and proteolysis. Lipid oxidation of thiobarbituric acid reactive substances increased at 0.56 mg MDA/kg by day 27, indicating substantial degradation of PUFAs. Hardness initially decreased by 76% at day 15, and then partially recovered due to protein aggregation and moisture loss. Color parameters shifted toward darker (L decrease) and greenish (a decrease) tones, reflecting myoglobin oxidation. The fatty acid exhibited early lipolysis (increased oleic acid C18:1 ω-9) followed by oxidative degradation. Nutritional indices (atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio) improved up to day 27, decreasing thereafter. These findings suggested that dry-aging mahi-mahi for 27 days optimized quality by balancing texture development with acceptable oxidative stability, providing a scientific basis for premium dry-aged seafood products. PRACTICAL APPLICATIONS: The study demonstrated that mahi-mahi can be commercially dry-aged for 5-27 days (3°C and 83% RH) to enhance texture. This process concentrated proteins and developed desirable sensory attributes through controlled enzymatic activity and moisture loss while maintaining nutritional quality before oxidative rancidity increased. By adopting this method, seafood producers could offer a premium, value-added product aligned with culinary additive-free trends, such as novel foods. Routine monitoring of lipid oxidation and moisture loss was recommended to ensure consistent quality. This research provided a scientifically validated approach for product diversification and market differentiation within the seafood industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71074"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13147317/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831410","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":"Thermo-Ultrasonically Treated Whey-Based Postbiotics From Lactiplantibacillus plantarum 299v or Bifidobacterium lactis BPL1 as Natural Antimicrobials for Chicken Breast.","authors":"Victor E Vera-Santander, Emma Mani-López, Aurelio López-Malo, María Teresa Jiménez-Munguía","doi":"10.1111/1750-3841.71055","DOIUrl":"https://doi.org/10.1111/1750-3841.71055","url":null,"abstract":"<p><p>For postbiotics production from Lactiplantibacillus plantarum 299v (LP) or Bifidobacterium lactis BPL1 (BL), thermal (T, 55°C or 90°C) or thermo-ultrasonic (TUS, 35°C or 55°C) treatments were studied with the aim to evaluate their antimicrobial activity, in vitro, and chicken inoculated with selected pathogens. The probiotics were cultivated in a whey medium (CW)-based culture or enriched with whey with inulin (WIn). The Weibull model described adequately the probiotics inactivation, demonstrating that thermal-ultrasonic treatment at 55°C (TUS55) was more effective than T-55. The BL postbiotics treated with WIn-TUS55 exhibited the highest antimicrobial activity with a minimal bactericidal concentration (MBC) of 41.7 mg/mL. Furthermore, chicken cubes were inoculated with 5.0 Log, CFU/g of Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium ATCC 14028, or Listeria monocytogenes Scott A, and then immersed for 10 min in BL postbiotics obtained from WIn-TUS55, showing a bacterial population reduction by 2.69 to 3.92 log cycles for these bacteria after 10 days of storage at 4°C. Results demonstrated that postbiotics can be potentially natural antimicrobials for poultry products. PRACTICAL APPLICATIONS: Postbiotics of this research, obtained from probiotic fermentation of whey enriched with inulin, showed strong antimicrobial activity and were effective in reducing foodborne pathogens in chicken meat. These results suggest that postbiotics could be used as natural ingredients to improve the safety and shelf life of poultry products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71055"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147758450","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":"Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites.","authors":"Reichell P Cruz Cabrera, Pablo Torres Aguilar, Oguz Kaan Ozturk, Naiman Khan, Florin Dolcos, Damir D Torrico","doi":"10.1111/1750-3841.71077","DOIUrl":"10.1111/1750-3841.71077","url":null,"abstract":"<p><p>Excessive sodium intake is a global health concern that is largely driven by processed foods. This study evaluated the effects of sodium chloride (NaCl) reduction on the physicochemical properties of pretzel bites. Samples were formulated with five NaCl levels (T1 [0% reduction], T2 [15.91% reduction], T3 [29.28% reduction], T4 [40.53% reduction], T5 [50% reduction]) and assessed for moisture, color, water activity (a_w), salinity, texture profile analysis (TPA), porosity (image-based), dough volume, and pH. Findings revealed that dough moisture was significantly affected by salt concentration, though final product (baked) moisture remained unchanged. Moderate salt reductions resulted in lighter crust and crumb colors. a_w showed a significant decrease at 50% NaCl reduction, suggesting a water-binding disruption at this level. Salinity decreased proportionally to reductions in NaCl concentration. Textural parameters, including hardness and chewiness, increased with greater salt reduction, while springiness remained stable. Porosity was highest at moderate NaCl reduction levels and decreased under further reductions. During fermentation, lower NaCl concentrations resulted in increased dough volume and more rapid acidification, as evidenced by lower pH values. Overall, salt reduction affected multiple quality parameters of pretzel bites. Moderate reductions may support healthier formulations while preserving physical functionality. These findings highlight the importance of understanding salt reduction's effects on the quality of baked foods. PRACTICAL APPLICATIONS: Results showed that moderate sodium reductions produced minimal changes compared to the control (no reduction), suggesting that partial reformulation can maintain product quality while improving nutritional profiles. These findings provide a practical framework for reducing sodium in other baked products by identifying tolerance thresholds in product development, thereby supporting industry efforts to meet public health sodium-reduction targets without compromising functional quality.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71077"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13147307/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147831355","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":"Nanofiltration for Separation of L-Citrulline From Watermelon Rind Juice.","authors":"Nha Tran Vi, Thi Minh Thu Tran, Quoc Dat Lai","doi":"10.1111/1750-3841.71105","DOIUrl":"https://doi.org/10.1111/1750-3841.71105","url":null,"abstract":"<p><p>Nanofiltration is a green purification method for juice valorization; however, its efficiency is often limited by membrane fouling. Ultrafiltration is commonly applied as pretreatment to mitigate fouling during juice nanofiltration. This study evaluated the separation of L-citrulline from watermelon rind juice using nanofiltration with and without a prior ultrafiltration step. The juice was pre-clarified using a 50 kDa ultrafiltration membrane and subsequently filtered through a polyamide nanofiltration membrane at pressures of 10-40 bar. Membrane performance and fouling behavior were analyzed in terms of permeate flux, solute rejection of L-citrulline and D-glucose, total soluble solids (TSS), total dissolved solids (TDS), salinity, electrical conductivity (EC), and Hermia's fouling models. During nanofiltration without pretreatment, rapid cake layer formation limited the permeate flux to below 15.0 L·m^- ²·h^- ¹ and the volume concentration factor (VCF) to approximately 7. In contrast, the use of ultrafiltration prior to nanofiltration significantly improved process performance, increasing the flux to 84.7 L·m^- ²·h^- ¹ at 35 bar and enabling concentration up to VCF 11.56. L-citrulline exhibited negative rejection (R_i < 0), resulting in higher permeate concentrations after the combined process (1,773 mg·L^- ¹), while D-glucose remained strongly rejected (R_i > 74%). The permeate obtained from the combined process also showed reduced levels of TSS, TDS, salinity, and EC (2.0 °Brix, 2,203.0 ppm, 0.22%, and 4,370.0 µS·cm^- ¹, respectively). Fouling analysis revealed a transition in the dominant mechanism from cake filtration to complete blocking when ultrafiltration was applied prior to nanofiltration. These findings highlight the effectiveness of integrating ultrafiltration as a pretreatment step to enhance nanofiltration performance for selective L-citrulline recovery from watermelon rind. PRACTICAL APPLICATIONS: This study demonstrated that integrating ultrafiltration with nanofiltration effectively reduced sugars while concentrating L-citrulline in watermelon rind juice, making the resulting permeate suitable for functional beverage and nutraceutical formulations. The proposed membrane-based process offers a scalable, clean-label strategy for valorizing fruit-processing by-products, thereby supporting sustainable manufacturing and the development of health-oriented food products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71105"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855449","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":"Modified Okara Dietary Fiber Emulsion as a Fat Replacer in Cheese Sticks.","authors":"Fangfang Liu, Shukun Sun, Ze Zhang, Xiujun Lin, Zihan Ma, Shuang Zhang, Yang Li","doi":"10.1111/1750-3841.71108","DOIUrl":"https://doi.org/10.1111/1750-3841.71108","url":null,"abstract":"<p><p>This study evaluated the effects of ultrasonication, enzymatic hydrolysis, and combined ultrasonication-assisted enzymatic treatments (cellulase and xylanase) on the physicochemical and structural properties of okara insoluble dietary fiber (OIDF). U-OIDF and UE-OIDF exhibited enhanced functional group exposure and loose, porous microstructures after modification, improving emulsifying capacity, water/oil retention, and swelling. The combination of 400 W ultrasonication and enzymatic treatment yielded maximum results, with the highest emulsifying activity index (26.74 m²/g), water-holding capacity (17.81 g/g), oil-holding capacity (7.78 g/g), and swelling capacity (15.17 mL/g). Emulsions produced under these conditions demonstrated superior modulus, viscosity, and stability across pH, temperature, and ionic variations. Substituting up to 50% of cream cheese with 400UE-OIDF in cheese sticks maintained acceptable flavor and texture. These findings indicate ultrasonication-assisted enzymatic treatments as a promising approach to enhance OIDF functionality for low-fat food applications.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 5","pages":"e71108"},"PeriodicalIF":3.4,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147855455","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}