{"title":"Unravelling patterns of food tolerance to pesticide residues via non-negative matrix factorization","authors":"Suyu Mei","doi":"10.1111/1750-3841.70029","DOIUrl":"10.1111/1750-3841.70029","url":null,"abstract":"<p>Gaining knowledge about the maximum residue limits (MALs) of pesticides on fresh or processed foods is critical to the process of pre-harvest cultivation, post-harvest processing and storage, and the downstream safety surveillance of food commodities. In this study, we explore the available MALs of 643 pesticides on 128 foods via non-negative matrix factorization (NMF) and hierarchical clustering to gain insights into the patterns of how similar pesticides exhibit similar MALs profiles on foods. Meanwhile, NMF predicts the MALs for untested foods via the implicitly-learnt patterns without conducting in vivo testing that potentially violates ethic regulations. Clustering results show that foods with closer NMF weights commonly exhibit closer residue tolerance profiles, and pesticides with closer MALs profiles exhibit higher structural similarities. These patterns help food experts to assess the MALs of pesticides concerned on untested foods, and the determination of MRLs on foods has its mechanistic basis. Using the reverse process of NMF decomposition, we provide the predicted MALs for 24.31% pesticide-food pairs, and NMF achieves 0.9 <i>R</i><sup>2</sup> on more than 75.78% foods in terms of recreating the experimental MALs values. Only 8.6% foods achieve less than 0.7 <i>R</i><sup>2</sup>. These predicted MALs are supposed to provide practical or theoretical reference to benefit the surveillance of pesticide applications and food safety control.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078021","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 co-fermentation of Actinomucor elegans and Monascus purpureus for the production of meat flavor with soybean protein","authors":"Xuelian Yang, Rui Zhang, Zichun Qin, Jintao Yao, Tianxin Zhang","doi":"10.1111/1750-3841.70020","DOIUrl":"10.1111/1750-3841.70020","url":null,"abstract":"<p>This study aimed to prepare meat flavor essence through <i>Monascus purpureus</i> and <i>Actinomucor elegans</i> co-fermentation. The optimal fermentation conditions were determined based on the changes in physicochemical properties during the fermentation process, combined with sensory evaluation. Subsequently, the flavor components of the meat flavor essence were analyzed through solid phase microextraction after undergoing the Maillard reaction from the fermentation broth. Gas chromatography–mass spectrometry analysis identified 62 volatile compounds, among which 25 aroma-active substances were detected by aroma extraction dilution analysis/gas chromatography–olfactometry. By calculating the odor activity values (OAVs), seven aroma-active compounds with OAVs > 1 were identified as the most significant contributors to the aroma. Through aroma reconstitution and omission experiments, the accuracy of these key flavor compounds was verified, elucidating each substance's contribution to the essence's overall aroma. This study serves as a foundation for future investigations into the correlation between the flavor of fermented flavorings and their precursor substances, optimizing the mixed-culture fermentation process and enhancing the quality of meat flavor essences.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078031","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}
Ruibing Duan, Zhenfu Huang, Xianqiang Chen, Yanzhao Liu, Jie Li, Shoulei Yan
{"title":"Effect of lotus rhizome residue on the quality and nutritional properties of wheat-based noodles","authors":"Ruibing Duan, Zhenfu Huang, Xianqiang Chen, Yanzhao Liu, Jie Li, Shoulei Yan","doi":"10.1111/1750-3841.17675","DOIUrl":"10.1111/1750-3841.17675","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Lotus rhizome residue (LRr), the primary byproduct of lotus rhizome processing, is abundant in dietary nutrients such as dietary fiber and polyphenols. To enhance the utilization efficiency of LRr and develop noodles with elevated nutritional value, this study investigates the impact of LRr on cooking and nutritional characteristics of noodles. The results showed that the addition of LRr increased the viscoelasticity of dough, but when the amount of LRr was 10%, the viscoelasticity decreased. The addition of 2%–6% LRr can effectively mitigate cooking loss and enhance noodle expansion rate. However, excessive addition results in elevated cooking loss and diminished expansion rate. The reduction in β-sheet and disulfide bond content within gluten, along with the observed structural looseness of dough, are the primary factors contributing to the aforementioned phenomenon. The noodles prepared using the optimal formula exhibited a significant improvement in both phenol and dietary fiber content. Specifically, the dietary fiber content increased from 4% to 11.5%, and the expected glycemic index will decrease from 81.3 to 72.5. The present study establishes a fundamental basis for enhancing the economic value of byproducts from lotus rhizome industry and for innovating formulations of high-fiber noodle.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>When the amount of LRrt was 10%, the dietary fiber content increased from 4% to 11.5% and expected glycemic index will decrease from 81.3 to 72.5. In comparison to whole wheat noodles, LRr noodles presented significant merits in terms of antioxidant capacity and glycemic index. Not only do LRr noodles serve as a premium source of polyphenols, flavonoids, and dietary fiber but they also exhibit a notably lower eGI.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143072964","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}
Rida Haider, Luisa Agnello, Shahid Masood Shah, Muhammad Sufyan, Nimra Khan, Abdul Nazir, Marcello Ciaccio, Sidra Rehman
{"title":"Evaluating the antioxidant, anti-inflammatory, and neuroprotective potential of fruiting body and mycelium extracts from edible yellow morel (Morchella esculenta L. Pers.)","authors":"Rida Haider, Luisa Agnello, Shahid Masood Shah, Muhammad Sufyan, Nimra Khan, Abdul Nazir, Marcello Ciaccio, Sidra Rehman","doi":"10.1111/1750-3841.17619","DOIUrl":"10.1111/1750-3841.17619","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Scope</h3>\u0000 \u0000 <p>This study aimed to assess the antioxidant, anti-inflammatory, and acetylcholinesterase activities of fruiting bodies (FB) and mycelium (M) extracts of <i>Morchella esculenta L</i>. collected from various regions of Pakistan. The samples included Skardu fruiting body (SKFB) and mycelia Skardu (SKM), Malam Jaba fruiting body (MJFB) and Malam Jaba mycelia (MJM), Krair Mansehra fruiting body (KMFB) and Krair Mansehra mycelia (KMM), and Thandiani fruiting body (TFB) and Thandiani mycelia (TM).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and results</h3>\u0000 \u0000 <p>The IC<sub>50</sub> values for free radical scavenging activity of all samples revealed that fruiting body SKFB and MJFB of <i>M. esculenta</i> are significantly involved in relieving oxidative stress. Bovine serum albumin conformation destruction assay showed a significantly increased anti-inflammatory activity of SKFB with an IC<sub>50</sub> value of 10.94 ± 0.098 µg/mL. The human red blood cell protection assay showed that TFB has a lower EC<sub>50</sub> value as compared to other samples. KMFB and KMM extracts of <i>M. esculenta</i> showed significantly higher anti-acetylcholinesterase activity compared to the standard drug, donepezil. The lower IC<sub>50</sub> value of <i>M. esculenta</i> extracts suggested higher efficacy for acetylcholinesterase (AChE) inhibition. Enzyme kinetics results showed that KMFB of <i>M. esculenta</i> is a competitive inhibitor, while KMM and Donepezil are noncompetitive AChE inhibitors. Further, molecular docking, physicochemical properties and ADMET analysis of <i>M. esculenta</i> constituents showed smooth drug diffusion and protection against neurodegenerative disorders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study indicates that <i>M. esculenta</i> extracts may hold significant therapeutic potential for neurodegenerative diseases, opening a path for potential therapeutic strategies.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11771672/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045134","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":"Assessing plasma-activated water as an acidic and sanitizer solution in clean-in-place (CIP) and comparing efficacy with other traditional CIP chemicals","authors":"Dhruv Ghevariya, Deepti Salvi","doi":"10.1111/1750-3841.17632","DOIUrl":"10.1111/1750-3841.17632","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation procedure for removing fouling deposits. Traditional CIP includes a series of chemical cleaning cycles, including alkaline, acid, and sanitizer. However, these chemicals are hazardous to the environment and employees. Plasma-activated water (PAW), generated by exposing water to plasma (the fourth state of matter), was selected as a CIP cleaning solution due to its acidic pH and antimicrobial properties. The aim of this study was to evaluate the efficacy of PAW as a CIP cleaning solution for dairy (whey)- and plant (pea)-based fouling removal. PAW was used in place of acid in traditional CIP for fouling removal in a continuous system and to test alkaline neutralizing capacity. Later, individual CIP chemicals were used to evaluate their efficacy against mixed-species biofilms. All the treatments were performed in triplicate, and a significant difference was determined using a one-way analysis of variance (ANOVA) at <i>p</i> < 0.05. Traditional CIP with acid and CIP with PAW were able to reduce dairy-based protein fouling by 49% and 15%, respectively. However, CIP with acid and PAW removed 100% plant-based protein fouling deposits. Moreover, PAW was able to neutralize more alkaline residues compared to acid in the CIP cycle. The result also showed that PAW alone reduced biofilms on whey and pea protein deposits by 4.2 and 3.0 log CFU/coupon, while traditional CIP sanitizer achieved reduction by 1.8 and 3.2 log CFU/coupon, respectively. PAW, being an eco-friendly solution, can be a viable alternative to sanitizer in traditional CIP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Plasma-activated water (PAW) could be a promising eco-friendly alternative solution to traditional cleaning-in-place (CIP) chemicals in the food industry. By effectively removing fouling deposits while also neutralizing alkaline residues, PAW shows promise for industrial applications in dairy- and plant-based food processing facilities. Its ability to remove biofilms from protein deposits suggests potential benefits for maintaining sanitation standards in food production environments, making PAW a viable option for improving cleaning practices while minimizing environmental impact and ensuring employee safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045133","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}
Nan Jiang, Yu-lin Huang, Zihui Zhang, Qi Qi, Changtian Li
{"title":"Evaluation of natural polysaccharides from edible mushrooms for the treatment of male testicular injury caused by X-ray","authors":"Nan Jiang, Yu-lin Huang, Zihui Zhang, Qi Qi, Changtian Li","doi":"10.1111/1750-3841.17679","DOIUrl":"10.1111/1750-3841.17679","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Radiation exposure can lead to reproductive damage (RD), for which there is currently no effective treatment. Natural compounds, particularly fungal polysaccharides, have shown promising therapeutic potential for RD. Due to limited availability of effective polysaccharides, research has turned to alternative sources from edible mushrooms. This study evaluated polysaccharides from <i>Pleurotus eryngii</i>, <i>Agaricus bisporus</i>, <i>Coprinus comatus</i>, and <i>Pleurotus citrinopileatus</i> for their effects on male mice subjected to X-ray radiation. Histological analysis demonstrated significant damage to testicular tissue following X-ray exposure, alongside altered antioxidant markers, such as malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px). Blood tests revealed mild leukopenia, erythropenia, and thrombocytopenia. Notably, the positive control groups treated with <i>A. bisporus</i> polysaccharides (ABPs) and <i>Pleurotus eryngii</i> polysaccharides showed increased SOD and GSH-Px levels by 46.5% and 7.3%, and 15.9% and 10.1%, respectively, compared to the untreated group. MDA levels were reduced by 62.4% with ABP and by 32.1% with <i>Coprinus comatus</i> polysaccharides. ABPs were the most effective, significantly enhancing WBC, RBC, hemoglobin, and platelets by 58.3%, 8.9%, 30.6%, and 24.6%, respectively. These findings highlight the potential of polysaccharides from edible fungi as natural therapeutic agents for mitigating radiation-induced reproductive damage. Future research on such compounds may pave the way for effective RD treatments.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143044982","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":"Automating egg damage detection for improved quality control in the food industry using deep learning","authors":"Talha Alperen Cengel, Bunyamin Gencturk, Elham Tahsin Yasin, Muslume Beyza Yildiz, Ilkay Cinar, Murat Koklu","doi":"10.1111/1750-3841.17553","DOIUrl":"10.1111/1750-3841.17553","url":null,"abstract":"<p>The detection and classification of damage to eggs within the egg industry are of paramount importance for the production of healthy eggs. This study focuses on the automatic identification of cracks and surface damage in chicken eggs using deep learning algorithms. The goal is to enhance egg quality control in the food industry by accurately identifying eggs with physical damage, such as cracks, fractures, or other surface defects, which could compromise their quality. A total of 794 egg images were used in the study, comprising two different classes: damaged and not damaged (intact) eggs. Four different deep learning models based on convolutional neural networks were employed: GoogLeNet, Visual Geometry Group (VGG)-19, MobileNet-v2, and residual network (ResNet)-50. GoogLeNet achieved a classification accuracy of 98.73%, VGG-19 achieved 97.45%, MobileNet-v2 achieved 97.47%, and ResNet-50 achieved 96.84%. According to the results, the GoogLeNet model performed the damage detection with the highest accuracy rate (98.73%). This study encompasses artificial intelligence and deep learning techniques for the automatic detection of egg damage. The early detection of egg damage and accurate interventions highlights the significant importance of using these technologies in the food industry. This approach provides producers with the ability to detect damaged eggs more quickly and accurately, thereby minimizing product losses through timely intervention. Additionally, the use of these technologies offers a more efficient means of classifying and identifying damaged eggs compared to traditional methods.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996905","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":"Causal inference of whole-grain foods’ risk based on a generative adversarial network and Bayesian network","authors":"Zhiyao Zhao, Qian Wang, Zhaoyang Wang","doi":"10.1111/1750-3841.17620","DOIUrl":"10.1111/1750-3841.17620","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Whole-grain foods (WGFs) constitute a large part of humans’ daily diet, making risk identification of WGFs important for health and safety. However, existing research on WGFs has paid more attention to revealing the effects of a single hazardous substance or various hazardous substances on food safety, neglecting the mutual influence between individual hazardous substances and between hazardous substances and basic information. Therefore, this paper proposes a causal inference of WGFs’ risk based on a generative adversarial network (GAN) and Bayesian network (BN) to explore the mutual influence between hazardous substances and basic information. The experiment results show that the proposed GAN outperformed several traditional data-imputation methods, producing at least a 13.65% reduction of the root mean square error (RMSE). The classification accuracy of the BN model reached 91%. In conclusion, we distinguish the provinces, periods, food categories, and hazardous substances cause the absolute risk of WGFs and the high risk of mycotoxins and compounds (MaCs) and cadmium.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This research can be applied to impute missing values for whole-grain foods (WGFs) sampling data, and explore the causality among hazardous substances themselves, that between hazardous substances and basic information in WGFs. Additionally, it can be applied to infer root cause of existing or potential WGFs risk (e.g., provinces, periods, food categories, and hazardous substances).</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996920","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}
Ferruh Erdogdu, Kimberly Hafner, Ozan Altin, Ozan Karatas, Ziynet Boz, Bruce A. Welt
{"title":"Dry ice sublimation: A computational study with experimental validation for the effects of geometry","authors":"Ferruh Erdogdu, Kimberly Hafner, Ozan Altin, Ozan Karatas, Ziynet Boz, Bruce A. Welt","doi":"10.1111/1750-3841.17496","DOIUrl":"10.1111/1750-3841.17496","url":null,"abstract":"<p>Dry ice is one of the world's most in-demand commodities for cold-chain distribution of temperature-sensitive products. It offers an effective cooling solution without requiring mechanical refrigeration or specialized equipment. Dry ice is commonly produced as pellets and blocks. A widely used “rule of thumb” suggests that dry ice sublimates about 3%–8% per day. Mass of dry ice is typically the only packaging specification and/or regulatory limitation, even though sublimation rate is highly dependent on geometry. Therefore, the purpose of this study was to develop and validate a computational model for the sublimation process and to elucidate effects of geometry and orientation on dry ice sublimation. Experiments on sublimation of dry ice blocks were carried out and used to validate a multi-physics model involving radiation and convection heat transfer, computational fluid dynamics, and changes in the geometrical features. Following model validation, effects of dry ice geometry on sublimation rates were evaluated. Volume-to–surface area ratio was found to be a significant sublimation cooling performance parameter. Results showed that for the same mass, the rate of sublimation in the form of a sphere (high volume-to–surface area ratio) was almost half that of dry ice in the form of a block (lower volume-to–surface area ratio). This finding enhances our understanding of dry ice sublimation and cooling, which promises to help to improve practical cold-chain maintenance.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997040","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":"Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties","authors":"Shuqiong Tan, Huiqing Chen, Yating Huang, Suqi Liu, Ziyan Zheng, Zebin Guo, Sandu Xie","doi":"10.1111/1750-3841.17666","DOIUrl":"10.1111/1750-3841.17666","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <p>Polyphenols are known to interact with starch to form the V-type inclusion complex or the noninclusive complex. It is hypothesized that the addition of polyphenols could improve the properties of Chinese yam (<i>Dioscorea opposita</i> Thunb.) starch, and the properties of the complexes could be regulated by controlling the additive amount of polyphenols. To test this hypothesis, the effect of varying ferulic acid (FA) concentrations (3%, 9%, and 15%) on the structural characterization and physicochemical properties of Chinese yam starch (CYS) was investigated. X-ray diffraction analysis showed that CYS complexes with FA generated characteristic peaks comparable to those of native CYS, but FA caused the crystal morphology of CYS to change from a B-type to V-type. During the gelatinization process, FA increased the solubility, water-holding capacity, and hardness of CYS complexes, which was possibly attributed to the CYS molecules reaggregating and the formation of ordered crystals. The transmittance of CYS complexes decreased from 12.21% to 7.46% when the FA concentration increased from 3% to 15%. In addition, FA increased the viscosity and elasticity of the CYS system but decreased retrogradation. Thus, FA improved the structure and properties of CYS complexes, which can provide new directions and ideas for the development of CYS-based food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study showed that adding FA can affect the characterization and physicochemical properties of CYS. We expect that CYS-FA complexes can be used for health and medicine products thanks to unique nutritional values.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996924","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}