Food Chemistry最新文献_第7页

Preparation, characterization, and stability analysis of monascus red pigments water-in-oil emulsion 红曲红色素油包水乳液的制备、表征及稳定性分析

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-26 DOI: 10.1016/j.foodchem.2025.145720

Shuang Wang , Weijia Yuan , Jun Liu , Jianfei Mu , Yongguang Guan , Yangchao Luo , Ying Liang

{"title":"Preparation, characterization, and stability analysis of monascus red pigments water-in-oil emulsion","authors":"Shuang Wang , Weijia Yuan , Jun Liu , Jianfei Mu , Yongguang Guan , Yangchao Luo , Ying Liang","doi":"10.1016/j.foodchem.2025.145720","DOIUrl":"10.1016/j.foodchem.2025.145720","url":null,"abstract":"<div><div><em>Monascus</em> red pigments (MRPs) are natural and widely used in the food industry. However, MRPs exhibit sensitivity to environmental factors such as light and heat, adversely affecting their stability and thus limiting their practical applications. In this study, to improve the stability of MRPs, water-in-oil (W/O) emulsions were fabricated using polyglycerol polyricinoleate (PGPR) and soybean oil to enhance the stability of MRPs. The emulsion prepared with a water-to-oil ratio of 3:7 and PGPR concentration of 5 % (<em>w</em>/w) exhibited the smallest particle size (281 nm), the best creaming index (0.15 %), and superior centrifugal (stable against centrifugation at 5000<em>g</em> for 20 min) and freeze-thaw stability (3 cycles). During the investigation of the stability of MRPs with and without emulsification, the retention rate of encapsulated MRPs in W/O emulsions was significantly higher than that of MRPs alone under various conditions, thereby enhancing the overall stability for practical applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145720"},"PeriodicalIF":9.8,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144712174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and testing of green solvents for reliable determination of nitrite in processed meat products: statistical analysis and dispersive liquid-phase microextraction 可靠测定肉制品中亚硝酸盐的绿色溶剂的制备和试验：统计分析和分散液相微萃取

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-26 DOI: 10.1016/j.foodchem.2025.145722

Seçkin Fesliyan , Abdullah Taner Bişgin , Nail Altunay

{"title":"Preparation and testing of green solvents for reliable determination of nitrite in processed meat products: statistical analysis and dispersive liquid-phase microextraction","authors":"Seçkin Fesliyan , Abdullah Taner Bişgin , Nail Altunay","doi":"10.1016/j.foodchem.2025.145722","DOIUrl":"10.1016/j.foodchem.2025.145722","url":null,"abstract":"<div><div>Nitrite is a highly toxic ion for human health. Despite some regulations on its use, it is still used illegally, especially in processed meat products. Therefore, new methods are being developed for the reliable and rapid determination of nitrite in processed meat products. In this study, the microextraction performance of various surfactants, ionic liquids, supramolecular solvents, and natural deep eutectic solvents was investigated for the quantitative microextraction of nitrite. An ultrasound assisted natural deep eutectic solvent-based dispersive liquid-phase microextraction method (UA-NADES-DLPME) optimized by central composite design was developed for the UV–Vis spectrophotometric determination of nitrite in various processed meat products. The method demonstrated satisfactory and comparable performance to other nitrite determination methods reported in the literature, owing to its superior validation parameters and environmentally friendly characteristics. The application of the UA-NADES-DLPME method under optimized conditions resulted in a wide working range (8–300 ng/mL), satisfactory coefficient of determination (R<sup>2</sup> = 0.9918), low limit of detection (LOD) (2.4 ng/mL), low limit of quantitation (LOQ) (8.0 ng/mL) and satisfactory relative standard deviations (RSD) (≤2.9 %) were obtained. The method exhibited a preconcentration factor of 130, with recovery values ranging from 94.3 % to 98.7 % for nitrite extraction. Following validation studies, the presented method was applied to various processed meat products and compared with the reference method.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145722"},"PeriodicalIF":9.8,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144712455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the influence of processing iron-biofortified lentils on antinutritional factors and mineral content and a comparison of analytical approaches 探讨铁生物强化扁豆加工对抗营养因子和矿物质含量的影响及分析方法的比较

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-26 DOI: 10.1016/j.foodchem.2025.145715

Asmita Aryal, Aleksei Kaleda, Alberta N.A. Aryee

{"title":"Investigating the influence of processing iron-biofortified lentils on antinutritional factors and mineral content and a comparison of analytical approaches","authors":"Asmita Aryal, Aleksei Kaleda, Alberta N.A. Aryee","doi":"10.1016/j.foodchem.2025.145715","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145715","url":null,"abstract":"Biofortification of staple crops is a promising, sustainable strategy to combat micronutrient deficiencies including iron (Fe). This study evaluated the impact of boiling (BLF) and fermentation (FLF) on Fe and other minerals content in Fe-biofortified lentil flours and analytical approaches for Fe and phytic acid quantification. Both treatments significantly reduced tannin, saponin, oxalate, and phytic acid contents. FLF presented higher content of most minerals including Fe (66.5 mg/kg) than BLF (61.6 mg/kg). A weak correlation (<em>r</em> = 0.43) was found between phosphovanadomolybdate and total phosphorus assay kit methods, whereas ICP-OES showed strong correlation (<em>r</em> = 0.95) with the hexathiocyanatoferrate technique for phytic acid and Fe contents determination, respectively. PCA explained 92.6 % of variation in the mineral content across flours. SEM-EDS provided insights into processing-induced microstructural alterations and confirmed ICP-OES elemental composition. Overall, processing appears to be an effective strategy to reduce antinutritional factors and increase the content of some minerals.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"214 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144710581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Machine learning for polycyclic aromatic hydrocarbons analysis in roasted lamb: new insights from spectral and chemical data 烤羊肉中多环芳烃分析的机器学习：来自光谱和化学数据的新见解

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-26 DOI: 10.1016/j.foodchem.2025.145727

Jie Hao , Jiarui Cui , Sijia Liu , Yu Lv , Zhongxiong Zhang , Songlei Wang

{"title":"Machine learning for polycyclic aromatic hydrocarbons analysis in roasted lamb: new insights from spectral and chemical data","authors":"Jie Hao , Jiarui Cui , Sijia Liu , Yu Lv , Zhongxiong Zhang , Songlei Wang","doi":"10.1016/j.foodchem.2025.145727","DOIUrl":"10.1016/j.foodchem.2025.145727","url":null,"abstract":"<div><div>Polycyclic aromatic hydrocarbons (PAHs) generated during lamb roasting pose health risks but are difficult to predict due to their low concentrations and complex features. Existing models fail to address data scarcity and low-concentration prediction accuracy in PAHs analysis. A comprehensive PAHs index (CPI) derived via entropy weighting method (EWM) combined with auto-encoders and generative adversarial networks (AE-GAN), may overcome these limitations. We integrated EWM with AE-GAN (for synthetic data augmentation) and developed prediction models using partial least squares regression (PLSR), convolutional neural network (CNN) and Bayesian echo state network (Bayes-ESN). When epoch = 3000 and increasing the amount of data by 750, the Bayes-ESN model worked the best (R<sub>P</sub><sup>2</sup> = 0.8238), demonstrating AE-GAN's efficacy in mitigating data scarcity. The combination of EWM, AE-GAN and Bayes-ESN provides a robust solution for predicting the levels of PAHs in roasted meat, advancing food safety control through enhanced generative-regression synergy.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145727"},"PeriodicalIF":9.8,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144712452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The catalytic degradation of ethylene by δ-MnO2 at room temperature and its application in the postharvest preservation of Prunus salicina ‘Wushan Plum’ fruit δ-MnO2室温催化降解乙烯及其在巫山李果实采后保鲜中的应用

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-25 DOI: 10.1016/j.foodchem.2025.145707

Nian Li, Lei Hua, Wenyu Zhang, Kaifang Zeng, Chang-Qing Ruan

{"title":"The catalytic degradation of ethylene by δ-MnO2 at room temperature and its application in the postharvest preservation of Prunus salicina ‘Wushan Plum’ fruit","authors":"Nian Li, Lei Hua, Wenyu Zhang, Kaifang Zeng, Chang-Qing Ruan","doi":"10.1016/j.foodchem.2025.145707","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145707","url":null,"abstract":"This study developed two δ-MnO<sub>2</sub> catalysts synthesized via isopropanol reduction (MnO<sub>2</sub>-iso) and ammonium chloride hydrothermal treatment (MnO<sub>2</sub>-NH<sub>4</sub>Cl) for room-temperature ethylene catalytic degradation. Characterizations, e.g., scanning electron microscope, X-ray diffraction and N<sub>2</sub> adsorption-desorption analysis, are employed to investigate the underlying mechanism of their ethylene-degradation differences. X-ray photoelectron spectroscopy indicates that the enhanced performance of MnO<sub>2</sub>-iso primarily stems from its abundant surface defects, elevated Mn<sup>3+</sup>, and reactive oxygen species, relative to MnO<sub>2</sub>-NH<sub>4</sub>Cl. At 100 ppm ethylene over 8 h, MnO<sub>2</sub>-iso achieves 66.9 % degradation efficiency compared to 46.1 % for MnO<sub>2</sub>-NH<sub>4</sub>Cl. Furthermore, when incorporated into composite labels for postharvest treatment of <em>Prunus salicina</em> ‘Wushan Plum’ fruit, both catalysts significantly reduce ethylene production by (28.5 % and 20.3 % by 12th day), delay respiration peaks by 2 d, better preserve fruits' key quality attributes, and extend fruits' shelf life by 3–5 d. These findings highlight δ-MnO<sub>2</sub> as an eco-friendly alternative for ambient ethylene oxidation in fruit preservation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"27 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144701840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Versatile potential of dielectric barrier discharge cold plasma in alleviating texture softening of pickled radishes during package storage by tuning microstructure, targeting cell-invading yeast and inactivating pectin-degrading enzyme 介质阻挡放电冷等离子体通过调节微观结构、靶向侵噬细胞的酵母和灭活果胶降解酶来缓解包装贮存过程中酸洗萝卜的质地软化

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-25 DOI: 10.1016/j.foodchem.2025.145706

Lihong Ge , Xin Li , Yuan Mei , Mengting Liu , Jiaqi Liu , Binyao Wang , Min Zhang , Yanli Wang , Dengshui Peng , Wenjian Wang , Jianhao Zhang , Menglu Yang , Nan Zhao

{"title":"Versatile potential of dielectric barrier discharge cold plasma in alleviating texture softening of pickled radishes during package storage by tuning microstructure, targeting cell-invading yeast and inactivating pectin-degrading enzyme","authors":"Lihong Ge , Xin Li , Yuan Mei , Mengting Liu , Jiaqi Liu , Binyao Wang , Min Zhang , Yanli Wang , Dengshui Peng , Wenjian Wang , Jianhao Zhang , Menglu Yang , Nan Zhao","doi":"10.1016/j.foodchem.2025.145706","DOIUrl":"10.1016/j.foodchem.2025.145706","url":null,"abstract":"<div><div>The objective of the present study was to investigate the effect of dielectric barrier discharge cold plasma (DBD-CP) on texture, microstructure, physicochemical properties, pectin degradation, and microbial composition of pickled radishes during storage. Results showed that, when compared with control (without treatment) and blanching, DBD-CP achieved the 10.20 %–108.66 % higher hardness, crispness and chewiness of pickled radishes after storage. Also, DBD-CP facilitated more compact microstructure of pickled radishes. By specifically targeting genera of <em>Kazachstania</em> and <em>Candida</em>, DBD-CP impeded yeast invasion into tissue, reduced pectin-degrading yeast count by 1.0–1.5 Log CFU/g, and retained lactic acid bacteria. Meanwhile, DBD-CP inhibited 96.91 % pectinase activity, leading to 9.93 % higher protopectin and 9.53 % lower water-soluble pectin than control. This study demonstrated the potential of DBD-CP as a promising technology in ameliorating texture softening of pickled radishes during storage through facilitating more compact microstructure, suppressing growth and invasion of pectin-degrading yeasts, and inactivating pectinase.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145706"},"PeriodicalIF":9.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144701616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Complex coacervation of ε-polylysine and Glutenin: Phase behavior, interaction and as antimicrobial edible coatings on strawberry ε-聚赖氨酸与谷蛋白的复合凝聚：相行为、相互作用及其在草莓上的抗菌涂层作用

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-25 DOI: 10.1016/j.foodchem.2025.145686

Yulun Chen , Chenfei Zhu , Yuhang Du , Qingrun Liu , Shaofeng Yuan , Hang Yu , Yahui Guo , Yuliang Cheng , He Qian , Weirong Yao

{"title":"Complex coacervation of ε-polylysine and Glutenin: Phase behavior, interaction and as antimicrobial edible coatings on strawberry","authors":"Yulun Chen , Chenfei Zhu , Yuhang Du , Qingrun Liu , Shaofeng Yuan , Hang Yu , Yahui Guo , Yuliang Cheng , He Qian , Weirong Yao","doi":"10.1016/j.foodchem.2025.145686","DOIUrl":"10.1016/j.foodchem.2025.145686","url":null,"abstract":"<div><div>ε-Polylysine (PL), as a promising antibacterial agent, is witnessing increasing interest concerning its improved pragmatic performance. This work aims to investigate the interactions between PL and glutenin to produce complex coacervates, thus creating functional edible coatings for strawberry preservation. When the mass ratio (glutenin: PL) reached 5, stable complex coacervation was established with a network-like and porous microstructure. Electrostatic interactions and hydrogen bonding were predominant in the interactions between PL and glutenin by molecular docking and molecular dynamics. Furthermore, the efficient antibacterial effects of complex coacervation were demonstrated through the results of the inhibition zone and bactericidal kinetics. Edible coating derived from complex coacervation reduced the water vapor permeability by 17.24 % and the oxygen permeability coefficient by 7.92 %. Strawberry preservation experiments confirmed that the complex coacervation coating could effectively lengthen the shelf-life. This study offers a novel path for the development of edible coating in fruit preservation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145686"},"PeriodicalIF":9.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144710618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deterioration mechanism for the solubility of skimmed egg yolk powder: powder characteristics, rehydration capability and protein structure 脱脂蛋黄粉溶解度的变质机理：粉末特性、复水能力和蛋白质结构

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-25 DOI: 10.1016/j.foodchem.2025.145675

Xiang Fan, Yuanyuan Zhang, Yi Sun, Yanbin Song, Yunxin Sun, Sadaqat Ali, Haobo Jin, Long Sheng

{"title":"Deterioration mechanism for the solubility of skimmed egg yolk powder: powder characteristics, rehydration capability and protein structure","authors":"Xiang Fan, Yuanyuan Zhang, Yi Sun, Yanbin Song, Yunxin Sun, Sadaqat Ali, Haobo Jin, Long Sheng","doi":"10.1016/j.foodchem.2025.145675","DOIUrl":"10.1016/j.foodchem.2025.145675","url":null,"abstract":"<div><div>Skimmed egg yolk powders were prepared from spray-drying egg yolk powder by supercritical CO₂ extraction (SCE) and organic reagent extraction (ORE). The impacts of degreasing on functional properties and protein structure were explored. Results indicated that degreasing altered the appearance and microstructure. Fat and phospholipid contents, dry matter, density and fluidity changed. After different degreasing treatments, solubility decreased from 70.6 % (SEP) to 56.8 % (SDEP), 40.2 % (SSEP) and 34.7 % (OSEP), respectively, with worsened water dispersibility and functional characteristics. The degreasing treatment significantly affected secondary and tertiary structures, causing protein unfolding and denaturing, and increasing H<sub>0</sub> and free amino group content. β-Livetin maintained better structural integrity and solubility before and after degreasing. The deterioration of solubility mainly resulted from protein aggregation, SCE-induced aggregation relied on hydrophobic interactions, and ORE-induced aggregation was due to both hydrophobic interactions and disulfide bonds. This study clarified the solubility degradation mechanism of skimmed egg yolk powder.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145675"},"PeriodicalIF":9.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144710643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cross-food-cultural study of metabolite differences in Asian spicy fermented pastes using combined CIL-LC-MS and GC–MS analysis 利用CIL-LC-MS和GC-MS联合分析亚洲麻辣发酵酱代谢物差异的跨饮食文化研究

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-25 DOI: 10.1016/j.foodchem.2025.145621

Jeonghyun Yun , Chi Zhao , Sunhee Kang , Pingping Zhou , Suyi Zhang , Chang-Won Cho , Zhihua Li , Jang-Eun Lee

{"title":"Cross-food-cultural study of metabolite differences in Asian spicy fermented pastes using combined CIL-LC-MS and GC–MS analysis","authors":"Jeonghyun Yun , Chi Zhao , Sunhee Kang , Pingping Zhou , Suyi Zhang , Chang-Won Cho , Zhihua Li , Jang-Eun Lee","doi":"10.1016/j.foodchem.2025.145621","DOIUrl":"10.1016/j.foodchem.2025.145621","url":null,"abstract":"<div><div>Food culture, shaped by regional environments, ingredients, and fermentation systems, significantly influences the metabolites of fermented foods. Gochujang (GCJ) from Korea and Pixian-Douban (PXDB) from China are widely consumed spicy fermented pastes made from chili peppers and legumes, distinguishing them from hot sauces. However, how fermentation traditions lead to distinct metabolite profiles has not been systematically investigated. In this study, we performed the first comparative metabolomics analysis of 40 GCJ and PXDB samples using GC–MS and chemical isotope labeling LC-MS, a high-coverage method applicable to high-salt foods. We detected 461 non-volatile and 88 volatile metabolites, with 141 and 33 showing significant differences, respectively. GCJ had higher levels of sugars and short-chain fatty acid esters, whereas PXDB exhibited more amino acids and medium- to long-chain fatty acid esters. This comparative metabolomics elucidates the contribution of different food cultures in shaping metabolite profiles, and offers insights for developing innovative cross-cultural fermented foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145621"},"PeriodicalIF":9.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144710640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues 研究kappa和iota卡拉胶中硫酸盐基团的变化对豌豆蛋白基高水分肉类类似物结构特性的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-25 DOI: 10.1016/j.foodchem.2025.145676

Hyung Joo Kim, Hyun Woo Choi, Ji-Yeun Lee, Jungwoo Hahn, Young Jin Choi

{"title":"Investigating the role of sulphate-group variation in kappa and iota carrageenan on the structural properties of pea protein-based high-moisture meat analogues","authors":"Hyung Joo Kim, Hyun Woo Choi, Ji-Yeun Lee, Jungwoo Hahn, Young Jin Choi","doi":"10.1016/j.foodchem.2025.145676","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.145676","url":null,"abstract":"Developing plant-based high-moisture meat analogues (HMMA) with meat-like textures is challenging, particularly with pea protein, which comprises a weak protein network and poor fibrous alignment. This study examines kappa (κ) and iota (ι) carrageenan effects on protein interactions and structural development in HMMAs, hypothesising that the sulphate-group density influences protein denaturation, molecular alignment, and network stability. Structural, chemical, and textural analyses of HMMAs manufactured with κ- or ι-carrageenan (0.5 %, 1 %, and 2 %) indicated that ι-carrageenan enhanced fibrous network formation by increasing disulfide bonding, β-sheet formation, and protein interactions, showing greater effects at higher concentrations, whereas κ-carrageenan primarily promoted ionic interactions, minimally affecting texture. These findings elucidate the ability to use sulphate-group variations for protein-structure modulation in HMMAs and underscore the importance of hydrocolloid selection in optimising plant-based meat analogues. Elucidating the underlying mechanisms will aid hydrocolloid selection for plant-based meat formulations, contributing towards fundamental protein-structure research and applied food technology.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"2 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144710584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0