Journal of Food Science最新文献

{"title":"A Versatile Cryoprotection Strategy to Improve Frozen Quality of Food Gels Based on Solvent Displacement Strategy","authors":"Xinyu Shi,&nbsp;Ningning Peng,&nbsp;Xuan Wang,&nbsp;Shulai Liu,&nbsp;Yuting Ding,&nbsp;Xuxia Zhou,&nbsp;Shichen Zhu","doi":"10.1111/1750-3841.70534","DOIUrl":"10.1111/1750-3841.70534","url":null,"abstract":"<div>\u0000 \u0000 <p>In this work, a natural zwitterionic, betaine with varied dosages (4%, 6%, 8%, 10%, and 12%, w/v) was used to improve the freeze-thaw stability of frozen surimi gels. Specifically, Group 8B-S (8% betaine, w/v) increased gel strength and storage modulus of frozen surimi gels by 25.03% and 26.86% compared with the control group, respectively. Besides, the findings indicated that betaine also showed a versatile cryoprotection effect on frozen soy protein gels and agar gels, indicated by the relatively high gel strength. Differential scanning calorimetry (DSC) measurements showed that 8% betaine significantly reduced freezing point and freezable water content by 52.03% and 14.94% compared with the control group, respectively. Furthermore, the results of Raman spectroscopy and molecular dynamics simulations demonstrated that the ionic solvation effects of betaine disrupted the network, number, and lifetime of hydrogen bonds within water molecules, thereby improving ice recrystallization inhibition activity. This work establishes a theoretical framework for the creation of phosphorus-free antifreeze agents used in high-quality frozen food gels.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929519","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":"Metabolite and Sensory Profiling of Microwave-Assisted and Ultrasonic-Assisted Alkalized Cocoa Powders","authors":"Mary Faith Adan,&nbsp;Dimas Rahadian Aji Muhammad,&nbsp;Danar Praseptiangga,&nbsp;Eiichiro Fukusaki,&nbsp;Sastia Prama Putri","doi":"10.1111/1750-3841.70508","DOIUrl":"10.1111/1750-3841.70508","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography–mass spectrometry (GC-MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4-dihydroxybenzoic acid. UA15 also exhibited the greatest reduction in reducing sugars and hydrophobic amino acids, specific precursors for cocoa aroma via the Maillard reaction. Headspace solid-phase microextraction GC-MS revealed that alkalized samples contained more Maillard-reaction-derived aroma-active compounds, including aldehydes, esters, ketones, pyrazines, and furan, with UA15 showing the highest levels, suggesting enhanced Maillard activity. MA10 and UA5 had elevated n-hexadecane and 2,3-pentanedione, suggesting enhanced release and fragmentation–recombination of sugar-derived intermediates. Rate-All-That-Apply results showed alkalized samples were associated with sweeter and more intense cocoa flavor. Hedonic test results indicated consumers preferred alkalized samples over natural cocoa powder, which was perceived as overly acidic and burnt. However, differences in sensory attributes and overall liking among the alkalized samples were not significant and showed high variability, suggesting that consumer panelists cannot detect subtle sensory differences between CA, MA, and UA samples. Future studies should focus on determining the appropriate MA and UA treatment conditions to produce cocoa powders that better meet consumer preferences. This is the first report on MA and UA alkalization effects on cocoa powder quality and offers valuable insights for product development using hybrid alkalization processes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The changes in the sensory and chemical profiles of cocoa powders upon microwave-assisted and ultrasonic-assisted alkalization were revealed. This information on the effect of the hybrid alkalization process on food quality and consumer preference of the cocoa powders is of value for consideration in cocoa powder processing and development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929726","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 Resistant Starch-Added Meat Analogs on the Resistome of Fecal Fermentations Using Human Gut Microbiota","authors":"Tingting Gu,&nbsp;Yvette Zerry,&nbsp;Boce Zhang,&nbsp;Juzhong Tan,&nbsp;Diana H Taft","doi":"10.1111/1750-3841.70430","DOIUrl":"10.1111/1750-3841.70430","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Meat analogs are emerging as a sustainable alternative to meat products, and novel meat analog products could potentially offer additional health benefits. Antimicrobial resistance (AMR) poses a serious threat to global human health. Dietary choices affect the composition of bacteria in the human gut microbiome and can influence the carriage of antimicrobial resistance genes (ARGs). Individuals with lower ARG carriage tend to consume more fiber, suggesting that novel fiber-rich meat analogs may help tackle the growing AMR crisis. We therefore hypothesized that adding resistant starch to meat analogs would reduce the number and abundance of ARGs in human gut microbial communities and tested this using in vitro fecal fermentation. Fecal samples were collected from three human donors. Meat analogs formulated from raw ingredients (pea, soy, and resistant starch)-including 100% pea, 90% pea and 10% resistant starch, 100% soy, and 90% soy and 10% resistant starch-served as the carbohydrate source for fecal fermentations. Whole metagenomic sequencing was performed on DNA from the fermentations. ANOVA showed significant differences in normalized ARG abundance by carbohydrate source (p = 0.021), though not in total ARG counts. Meat analogs with resistant starch resulted in a lower median normalized abundance of drug-resistant ARGs than meat analogs without resistant starch, but post-hoc testing could not determine which groups differed from each other due to limited sample size. Adding resistant starch to meat analogs is associated with reduced ARGs in human gut microbial communities, but more research is needed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Lowering the prevalence of antimicrobial resistance genes (ARGs) is an important public health goal, and emerging work suggests that diet may contribute to controlling the spread of ARGs. One association with diet and the resistome is a lower carriage of ARGs in individuals who consume more dietary fiber. This research therefore sought to pilot if adding resistant starch to meat analogs has the potential to reduce resistance gene carriage. The results found that adding resistant starch to plant-based meat products may help lower the abundance of antimicrobial resistance genes in the human gut microbiome. This provides the justification for larger scale studies and suggests that food manufacturers may be able to develop foods, including healthier meat alternatives, to assist in preserving the function of antibiotics for future generations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929728","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":"Knowledge as a Key Factor in Consumption and Its Importance for Agrifood Product Communication","authors":"Elisa Garrido-Castro,&nbsp;Sergio Valdelomar-Muñoz,&nbsp;Francisco J. Torres-Ruiz,&nbsp;Eva M. Murgado-Armenteros","doi":"10.1111/1750-3841.70528","DOIUrl":"10.1111/1750-3841.70528","url":null,"abstract":"<p>Consumer knowledge is a variable that has been widely studied in the literature due to its strong influence on behavior, which could be crucial in some specific contexts where product consumption largely depends on what the consumer specifically knows about the product in question. Communication campaigns designed to convey clear and useful information for the purchase decision are the key to increasing knowledge and, consequently, consumption. Using data collected from a total of 3200 olive oils consumers (Spain, Germany, the United Kingdom, and Denmark), this work studies the level of consumer objective knowledge of olive oils, an essential component of the Mediterranean diet and offers several recommendations for informing communication strategy in this sector to improve knowledge and drive up the consumption of high-quality oil.</p><p>The results reveal significant differences and, in general, a great lack of knowledge and confusion around olive oils in the analyzed countries, particularly in nonproducing countries.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70528","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929499","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":"The Effect of Weak Alkaline Electrolyzed Water on Cooked Rice: Texture, Rheology, Starch Structure, and Digestive Properties","authors":"Jiawang Zhang,&nbsp;Tongliang Yang,&nbsp;Yifu Zhang","doi":"10.1111/1750-3841.70523","DOIUrl":"10.1111/1750-3841.70523","url":null,"abstract":"<div>\u0000 \u0000 <p>This study employed four rice varieties differing in amylose content: japonica rice A (JRA), japonica rice B (JRB), indica rice (IR), and glutinous rice (GR). Using tap water as the control, the impact of weak alkaline electrolyzed water (WAEW) on the gel formation and digestibility of rice was investigated. Results indicated that WAEW significantly enhanced the texture properties and gel strength of cooked rice. WAEW promoted starch hydrolysis during cooking, leading to increases in amylose content and soluble sugars. WAEW further broke down the ordered structure of starch granules during cooking, resulting in a denser network structure in the cooked rice. Except for in vitro digestibility, WAEW showed consistent effects on all four rice varieties. For JRA, JRB, and IR, WAEW treatment increased rapidly digestible starch and slowly digestible starch levels but reduced resistant starch levels. However, GR showed lower rapidly digestible starch and higher slowly digestible starch after WAEW treatment. This study clarified the effect of WAEW on cooked rice gel formation, offering potential industrial insights for enhancing the quality and nutritional value of cooked rice.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929515","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 Lipids as Functional Ingredients for Chronic Disease Management","authors":"Emily Amenyenu,&nbsp;Queen S. Abbah,&nbsp;Abosede O. Fawole,&nbsp;John O. Onuh","doi":"10.1111/1750-3841.70526","DOIUrl":"10.1111/1750-3841.70526","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Chronic diseases, including cardiovascular disease, type-2 diabetes, obesity, inflammatory diseases, and several other conditions, continue to represent significant public health issues worldwide and are responsible for more than 71% of global deaths. Recent research has also highlighted the importance of food elements, specifically functional lipids, to prevent and treat these disorders. Lipids, such as omega-3 fatty acids, conjugated linoleic acid, phytosterols, and medium-chain triglycerides, possess powerful bioactive attributes, including anti-inflammatory, anti-atherogenic, insulin-sensitizing, and cholesterol-lowering activities. Such lipids also enhance lipid metabolism and immunity. They have impressive capabilities to curb oxidative stress and control inflammatory signals. Consuming plant-based diets and diets rich in omega-3 fatty acids, phytosterols, and medium-chain fatty acids have been shown to reduce some chronic diseases. This brief review explains how modified lipids as functional ingredients modulate chronic disease pathogenesis, emphasizing their contribution to lipid signaling, inflammation control, and energy metabolism. The development, efficacy, and accessibility of lipid-functional foods to provide broad public health benefits will require collaborative work across research, industry, and policy.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70526","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929503","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":"Moisture Microenvironment-Regulating Electro spun Membranes for Extending Litchi Shelf Life","authors":"Juanhua Li,&nbsp;Honglei Wang,&nbsp;Guojian Chen,&nbsp;Yunyun Zhong,&nbsp;Naiyu Xiao,&nbsp;Chunhui Zhang,&nbsp;Pei Zhao,&nbsp;Jing Yang,&nbsp;Zheng Cheng","doi":"10.1111/1750-3841.70542","DOIUrl":"10.1111/1750-3841.70542","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>To address post-harvest issues of litchi, including browning, water loss, and nutrient degradation, a moisture microenvironment-regulating electro spun membrane was prepared by incorporating hydrophobic carnauba wax (CW)@nano silica (SiO₂) composite powder into a polyethylene terephthalate (PET) matrix via electro spinning. The dynamic water penetration equilibrium was evaluated by monitoring the water vapor absorption of the electrospun membrane within 12 h, while the effects of CW@SiO₂ on the micro-structure, mechanical properties, hydrophobicity, and thermal stability were investigated. Results showed that the tensile strength of the PET-2.5%CW@SiO₂ electro spun membrane increased from 4.64 MPa to 8.49 MPa, the elongation at break rose from 34.67% to 67.56%, and the water contact angle (WCA) improved from 116.53° to 140.82°. Furthermore, the PET-2.5%CW@SiO₂ electro spun membrane exhibited excellent thermal stability, effectively blocked moisture evaporation (water vapor absorption of only 0.33 g in 12 h), and maintained the moisture dynamic equilibrium. Freshness preservation experiments on litchi at 25°C revealed that compared to the Control group, PET-2.5%CW@SiO₂ electro spun membrane packaging extended the shelf-life of litchis for five days by reducing the weight loss (19.35%), total solids content (15.90%), titratable acid (TA) content (0.12%), and vitamin C content (1080.02 mg/L), inhibiting the polyphenol oxidase (PPO) and peroxidase (POD) activities as well as reducing cell membrane permeability and lipid peroxidation. Magnetic resonance imaging (MRI) and low-field nuclear magnetic resonance (LF-NMR) analyses confirmed that the PET-2.5%CW@SiO₂ electro spun membrane effectively delayed browning and spoilage by inhibiting water loss in litchis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Fresh litchi is prone to browning after harvesting. In this study, a moisture microenvironment-regulating electro spun membrane was prepared by incorporating hydrophobic powder CW@SiO₂ into the PET matrix, and its structural and physicochemical properties were explored to further validate its post-harvest preservation efficacy for litchis. Compared with the control group, the PET-2.5% CW@SiO₂ electro spun membrane extended the shelf-life of litchi by five days by inhibiting water loss, thereby delaying browning and maintaining nutritional quality. This finding provides a new perspective on the post-harvest preservation of litchi.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929579","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 Resistant Starch-Added Meat Analogs on the Resistome of Fecal Fermentations Using Human Gut Microbiota","authors":"Tingting Gu,&nbsp;Yvette Zerry,&nbsp;Boce Zhang,&nbsp;Juzhong Tan,&nbsp;Diana H Taft","doi":"10.1111/1750-3841.70430","DOIUrl":"10.1111/1750-3841.70430","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Meat analogs are emerging as a sustainable alternative to meat products, and novel meat analog products could potentially offer additional health benefits. Antimicrobial resistance (AMR) poses a serious threat to global human health. Dietary choices affect the composition of bacteria in the human gut microbiome and can influence the carriage of antimicrobial resistance genes (ARGs). Individuals with lower ARG carriage tend to consume more fiber, suggesting that novel fiber-rich meat analogs may help tackle the growing AMR crisis. We therefore hypothesized that adding resistant starch to meat analogs would reduce the number and abundance of ARGs in human gut microbial communities and tested this using in vitro fecal fermentation. Fecal samples were collected from three human donors. Meat analogs formulated from raw ingredients (pea, soy, and resistant starch)-including 100% pea, 90% pea and 10% resistant starch, 100% soy, and 90% soy and 10% resistant starch-served as the carbohydrate source for fecal fermentations. Whole metagenomic sequencing was performed on DNA from the fermentations. ANOVA showed significant differences in normalized ARG abundance by carbohydrate source (p = 0.021), though not in total ARG counts. Meat analogs with resistant starch resulted in a lower median normalized abundance of drug-resistant ARGs than meat analogs without resistant starch, but post-hoc testing could not determine which groups differed from each other due to limited sample size. Adding resistant starch to meat analogs is associated with reduced ARGs in human gut microbial communities, but more research is needed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Lowering the prevalence of antimicrobial resistance genes (ARGs) is an important public health goal, and emerging work suggests that diet may contribute to controlling the spread of ARGs. One association with diet and the resistome is a lower carriage of ARGs in individuals who consume more dietary fiber. This research therefore sought to pilot if adding resistant starch to meat analogs has the potential to reduce resistance gene carriage. The results found that adding resistant starch to plant-based meat products may help lower the abundance of antimicrobial resistance genes in the human gut microbiome. This provides the justification for larger scale studies and suggests that food manufacturers may be able to develop foods, including healthier meat alternatives, to assist in preserving the function of antibiotics for future generations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929517","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 Myofibrillar Protein Emulsion With Different Pre-Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel","authors":"Yiqiang Chen,&nbsp;Meng Hao,&nbsp;Shucan Mao,&nbsp;Guangquan Xiong,&nbsp;Wenjin Wu,&nbsp;Sheng Chen,&nbsp;Xiaojia Guo,&nbsp;Kai Qian,&nbsp;Jing Liu,&nbsp;Lan Wang,&nbsp;Liu Shi","doi":"10.1111/1750-3841.70517","DOIUrl":"10.1111/1750-3841.70517","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The research examines how myofibrillar protein emulsion with different pre-emulsified soybean oil (PESO) levels (0%, 6%, 8%, and 10%) influences surimi gel across seven freeze–thaw (F-T) cycles. The addition of PESO led to a notable improvement in gel strength and whiteness. Significant increases were also noted in hardness, water-holding capacity (WHC), and the maximum relaxation time of the immobilized water (<i>p</i> &lt; 0.05). The findings revealed an increase in both the storage modulus (<i>G</i>′) and the loss modulus (<i>G</i>″), while secondary and microstructural assessments demonstrated a stronger and more organized gel network. As the gel was subjected to successive F-T cycles, its overall quality declined progressively. An increase in the number of F-T cycles resulted in a steady decrease in gel hardness, WHC, gel strength, and lightness; however, there was no significant change in gel springiness (<i>p</i> &gt; 0.05). Notably, when the soybean oil concentration in the pre-emulsion was set at 8%, the surimi achieved optimal <i>G</i>′, hardness, and gel strength after enduring seven F-T cycles, with its WHC peaking at a significant 76%. The findings demonstrate that the addition of PESO effectively improves surimi gel properties and mitigates lipid loss during rinsing, providing insights for enhancing surimi product quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929949","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 Versatile Cryoprotection Strategy to Improve Frozen Quality of Food Gels Based on Solvent Displacement Strategy","authors":"Xinyu Shi,&nbsp;Ningning Peng,&nbsp;Xuan Wang,&nbsp;Shulai Liu,&nbsp;Yuting Ding,&nbsp;Xuxia Zhou,&nbsp;Shichen Zhu","doi":"10.1111/1750-3841.70534","DOIUrl":"10.1111/1750-3841.70534","url":null,"abstract":"<div>\u0000 \u0000 <p>In this work, a natural zwitterionic, betaine with varied dosages (4%, 6%, 8%, 10%, and 12%, w/v) was used to improve the freeze-thaw stability of frozen surimi gels. Specifically, Group 8B-S (8% betaine, w/v) increased gel strength and storage modulus of frozen surimi gels by 25.03% and 26.86% compared with the control group, respectively. Besides, the findings indicated that betaine also showed a versatile cryoprotection effect on frozen soy protein gels and agar gels, indicated by the relatively high gel strength. Differential scanning calorimetry (DSC) measurements showed that 8% betaine significantly reduced freezing point and freezable water content by 52.03% and 14.94% compared with the control group, respectively. Furthermore, the results of Raman spectroscopy and molecular dynamics simulations demonstrated that the ionic solvation effects of betaine disrupted the network, number, and lifetime of hydrogen bonds within water molecules, thereby improving ice recrystallization inhibition activity. This work establishes a theoretical framework for the creation of phosphorus-free antifreeze agents used in high-quality frozen food gels.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929500","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}