Food Hydrocolloids最新文献

{"title":"Modifying the techno-functional characteristics of quinoa protein isolate by atmospheric cold plasma (ACP)","authors":"Motahreh sadat Hosseini ,&nbsp;Reza Farahmandfar ,&nbsp;Ali Motamedzadegan ,&nbsp;Neda Mollakhalili-meybodi ,&nbsp;Wing-Fu Lai","doi":"10.1016/j.foodhyd.2025.111583","DOIUrl":"10.1016/j.foodhyd.2025.111583","url":null,"abstract":"<div><div>The aim of this study is to investigate the impacts of atmospheric cold plasma (ACP) treatment on techno-functional characteristics of quinoa protein isolates (QPIs) to assess its food applications. ACP treatment is found to influence the native structure of QPIs and consequently change their techno-functional characteristics. The highest water solubility index (WSI) (14.49 g/g), water absorption index (WAI) (2.71 g/g) foaming capacity (FC) (39.26 %), foaming stability (FS) (29.05 %), emulsifying activity index (EAI) (42.32 m²/g) and emulsifying stability index (ESI) (236.06 min) are found at F3 (i.e., ACP treated at 60 kV for 5 min). ACP treatment of QPIs at intensity of F3 also increase the absolute intensity of zeta potential which is hypothesized to be influenced by partial unfolding and degradation of QPIs by active species. Decrease observed at WSI, WAI, FC, FS, EAI and ESI indices of F4 (i.e., ACP treated at 60 kV for 10 min) verified the crosslink formation induced by active species of ACP treated samples at high intensity. Considering the techno-functional characteristics of QPIs, the highest hydrophobicity (51.58) is observed by ACP treatment at the intensity of F4 (60 kV for 10 min). Functional group analysis declared no creation of new functional groups through ACP treatment. A tendency of QPIs aggregation at F4 is also observed by CLSM images.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111583"},"PeriodicalIF":11.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144189414","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}

{"title":"Fracture and rheological properties of standardized, model solid foods influence their breakdown mechanisms during in vitro gastric digestion with simulated peristalsis","authors":"Clay Swackhamer ,&nbsp;Raymond Doan ,&nbsp;Yixing Lu ,&nbsp;Nitin Nitin ,&nbsp;Gail M. Bornhorst","doi":"10.1016/j.foodhyd.2025.111580","DOIUrl":"10.1016/j.foodhyd.2025.111580","url":null,"abstract":"<div><div>The physical breakdown of solid foods in the stomach is an important aspect of the overall digestion process. However, the mechanisms of breakdown of solid foods in the stomach are not fully understood. In this study, four standardized model solid foods with varying gastric softening kinetics were subjected to static in vitro digestion followed by digestion using either the Human Gastric Simulator (HGS), a physiologically representative model of gastric digestion, or using a peristaltic simulator to isolate the effect of peristalsis. Two of the model foods were based on the Standard American Diet with a strong and weak gel version, and the other two were simpler whey protein hydrogels, also with a strong and weak gel version. Physical properties of model foods such as toughness, yield stress, stiffness, and G’ (at 1 Hz) were significantly (p &lt; 0.01) influenced by static in vitro digestion time and the type of model food. In the HGS, particles of model food with hardness &lt; ca. 10 N broke down by erosion, chipping, and fragmentation whereas particles with hardness &gt; ca. 40 N broke down only by erosion. Experiments in the peristaltic simulator showed that the model food with hardness ca. 20 N initially broke down by erosion and chipping but began to experience large-scale fragmentation after the application of ca. 30 peristaltic contractions had been applied, weakening the particle matrix. Overall, results from this study established the breakdown mechanisms for model foods with varying physical properties during in vitro digestion with simulated peristalsis.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111580"},"PeriodicalIF":11.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178429","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}

{"title":"Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization","authors":"Yaqin Wang ,&nbsp;Fabio Tuccillo ,&nbsp;Xuezhu Yang ,&nbsp;Mahmood Hashim ,&nbsp;Yan Xu ,&nbsp;Ndegwa Henry Maina ,&nbsp;Rossana Coda ,&nbsp;Kati Katina","doi":"10.1016/j.foodhyd.2025.111582","DOIUrl":"10.1016/j.foodhyd.2025.111582","url":null,"abstract":"<div><div>Yeast protein (YP) has been touted as a sustainable alternative to animal-based proteins. However, its food applications are hindered by several techno-functional drawbacks, such as poor solubility and low apparent viscosity. This study investigated the impact of fermentation using selected lactic acid bacteria with varying levels of proteolytic activity and producing different types of exopolysaccharide (EPS) on YP. The potential synergistic effects of ultrasonic pretreatment were also evaluated. Adding sucrose or glucose during fermentation supported EPS synthesis (e.g., 2.7–3.6 % dextran) and lactic acid production (4.3–6.3 mg/g), the latter contributing to the suppression of potential foodborne pathogens. Fermentation with <em>Pediococcus acidilactici</em> 10MM1significantly enhanced solubility (≥2-fold at pH 3–9), emulsifying activity (1.6-fold), and emulsifying stability (1.3-fold) of YP, attributable to the strain's high proteolytic activity. Fermentation with <em>Weissella confusa</em> VIII40 significantly improved viscoelastic properties and increased water-holding capacity (WHC) by 16 %, with lesser effects observed for <em>Levilactobacillus brevis</em> AM7 (14 %), <em>Lactiplantibacillus plantarum</em> B24W (11 %) and <em>Leuconostoc pseudomesenteroides</em> 20193 (5 %). The abovementioned improvements appeared strain- and EPS-dependent, related to mechanisms such as increased particle size (due to EPS–protein complex formation) and altered YP secondary structure (decreased α-helix content and increased random coil). Variations in the volatile profiles of YP were also strain-specific, with the potential to introduce sweet and fruity notes. No synergistic effects were observed with ultrasonic treatment. Taken together, fermentation represents a clean-label approach to modifying YP for food applications like dairy alternatives requiring high solubility, WHC, and emulsification.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111582"},"PeriodicalIF":11.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144222706","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}

{"title":"Emulsion gels formed by complexation or phase-separation using Artemisia sphaerocephala Krasch. Polysaccharide/whey protein isolate fibrils: Fabrication and applications","authors":"Qian Ju ,&nbsp;Na Li ,&nbsp;David Julian McClements ,&nbsp;Ning Liu ,&nbsp;Lirong Lu ,&nbsp;Xiaolin Yao","doi":"10.1016/j.foodhyd.2025.111579","DOIUrl":"10.1016/j.foodhyd.2025.111579","url":null,"abstract":"<div><div>The conformational changes resulting from the intermolecular electrostatic repulsion or attraction between charged protein and polysaccharide molecules can be used to create specific structures in foods. In this study, the complex emulsion gels (CEGs) and phase-separated emulsion gels (PEGs) were fabricated using <em>Artemisia sphaerocephala</em> Krasch polysaccharides (ASKPs) and whey protein isolate fibrils (WPIFs) based on the different intermolecular electrostatic assembly modes. The structural, physicochemical, and gastrointestinal properties of these emulsion gels were then investigated. The CEGs were prepared at pH 4.0 to induce the formation of soluble electrostatic complexes between oppositely charged proteins and polysaccharides, while PEGs were fabricated at pH 7.0 to promote phase separation through electrostatic repulsion between similarly charged biopolymers. The PEGs had an O/W₁/W₂ structure, with the oil droplets being dispersed in a protein-rich phase, which was itself dispersed in a polysaccharide-rich continuous phase. Within the oxidation transition from Fe²⁺ to Fe³⁺, CEGs were fabricated with a semi-interpenetrating network in which the WPIF was interspersed into the ASKP-Fe³⁺ network. PEGs were fabricated with a laminar network structure with a WPIF-Fe²⁺ inner layer, ASKP-Fe³⁺ outer layer. A simulated gastrointestinal study showed that the semi-interpenetrating network of CEGs remained structurally intact in gastric fluid but gradually swelled and released Fe³⁺ and fatty acids in intestinal fluid. While the lamellar network of PEGs disintegrated more rapidly under intestinal conditions, resulting in a higher release rate. This research has shown that novel emulsion gels can be created and may have a range of applications in the food and other industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111579"},"PeriodicalIF":11.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170485","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}

{"title":"Deep eutectic solvents/water systems in different pH for extracting pectin from mango peel: Analysis of physicochemical and structural properties","authors":"Sai Zhang ,&nbsp;Jihong Wu ,&nbsp;Jixiang Zheng ,&nbsp;Yijiao Peng ,&nbsp;Jinhong Zhao ,&nbsp;Xin Pan ,&nbsp;Fei Lao","doi":"10.1016/j.foodhyd.2025.111578","DOIUrl":"10.1016/j.foodhyd.2025.111578","url":null,"abstract":"<div><div>This research investigates the utilization of diluted deep eutectic solvents (DES) to extract mango peel pectin, offering an eco-friendly substitute for conventional solvent-based systems. Four DES/water systems in different pH, were prepared, including choline chloride with malic acid, lactic acid (CC: LA), propylene glycol (CC: PG), and potassium carbonate with glycerol (PC: G). Results showed that acidic DES/water systems (CC:LA, CC:MA)-extracted pectin was categorized as high-methoxy type and possessed high galacturonic acid contents (44.60 mol%, 42.85 mol%) and molecular weight. Meanwhile, neutral (CC: PG) and alkaline DES/water systems (PC: G) produced low-methoxy pectin with high arabinose contents, contributing to its high rhamnogalacturonan I region. Spectroscopic analysis indicated significant structural differences among the pectin, reflecting their difference in viscosity and thermal stability. Moreover, density functional theory (DFT) calculations showed that different DES/water systems exhibited varying hydrogen bonding force towards homogalacturonan chain and rhamnogalacturonan I chain. These findings highlight the potential of DES/water systems in enabling targeted extraction of pectin structure with distinct functional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111578"},"PeriodicalIF":11.0,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170483","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}

{"title":"Sustainable agar-based film with zinc oxide/carbon quantum dot (ZnO/CQD) nanocomposite for photocatalytic antimicrobial and antioxidant packaging of chicken breast","authors":"Gyumi Na,&nbsp;Jun-Won Kang","doi":"10.1016/j.foodhyd.2025.111568","DOIUrl":"10.1016/j.foodhyd.2025.111568","url":null,"abstract":"<div><div>The rising need for sustainable food packaging has spurred the creation of biopolymer-based films with improved functionality. However, many conventional biopolymer films exhibit poor mechanical strength and oxidative stability, limiting their practical use in real food packaging. In this research, functional biopolymer-based films were developed by incorporating ZnO and zinc oxide/carbon quantum dot (ZnO/CQD) nanocomposites into agar at 4 wt% and 8 wt%, respectively, using a green synthesis method involving chestnut shell. The Agar +8 %-ZnO/CQD (8 %) film (8ZCA8) enhanced the dispersion within the agar matrix, attributed to the presence of CQDs, facilitating a more homogeneous film structure and bolstering mechanical strength and barrier properties. In photocatalytic antimicrobial activity against <em>Escherichia coli</em>, <em>Salmonella</em> Typhimurium, and <em>Listeria monocytogenes</em>, the 8ZCA8 film achieved more than a 3-log CFU/g reduction on inoculated film surfaces and approximately a 2-log reduction on contaminated chicken breast under blue light irradiation. It also showed 13–20 % higher DPPH and ABTS radical scavenging activity than the ZnO-only film (ZA8). Moreover, the 8ZCA8 film exhibited lower cytotoxicity than the ZA8 film. When applied to the storage of chicken breast at 4 °C, the 8ZCA8 film demonstrated the highest photocatalytic antimicrobial activity and antioxidant performance, significantly outperforming the pristine agar film. These results highlight its potential as an effective active packaging material with antioxidant and antimicrobial functionalities, while also being environmentally friendly and sustainable.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111568"},"PeriodicalIF":11.0,"publicationDate":"2025-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147519","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}

{"title":"Multiscale hierarchical perspectives on food protein amyloid fibrils: A review","authors":"Liming Miao ,&nbsp;Jianyu Zhu ,&nbsp;Chao Wu ,&nbsp;Dongmei Li ,&nbsp;Huan Wang ,&nbsp;Lianzhou Jiang ,&nbsp;Qingbin Guo ,&nbsp;Beiwei Zhu","doi":"10.1016/j.foodhyd.2025.111577","DOIUrl":"10.1016/j.foodhyd.2025.111577","url":null,"abstract":"<div><div>Amyloid fibrils (AFs) represent a promising form of hierarchical self-assembly and are considered fundamental supramolecular units for the development of various macroscopic protein materials. Following safety validation, food protein amyloid fibrils (FPAFs) have been assembled into multifunctional materials, with potential applications spanning a wide range of fields, including food science, biomedicine, and smart manufacturing. There has been research regarding the hierarchical architecture of AFs-based materials, from protein molecules to the macroscopic structures. However, the documentation on FPAFs has predominantly focused on their formation and functional applications, resulting in a lack of comprehensive reviews addressing the hierarchical assembly of food proteins across different length scales. This review aims to provide an overview of recent advancements in the self-assembly of FPAFs at both molecular and mesoscale levels. Furthermore, it emphasizes the construction of multi-scale hierarchical structures at the macroscopic level, exploiting the ordered framework and exceptional properties of FPAFs. Additionally, the review summarizes future opportunities and challenges associated with FPAFs, to identify promising avenues for significant breakthroughs in cutting-edge fields.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111577"},"PeriodicalIF":11.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203988","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}

{"title":"Nonlinear rheological behavior and quantitative proteomic analysis of wheat aqueous phase protein at the air-water interface","authors":"Zhaoshi Chen ,&nbsp;Ge Wang ,&nbsp;Runkang Qiu ,&nbsp;Peiyao Zhao ,&nbsp;Hongjie Ren ,&nbsp;Aijun Hu ,&nbsp;Bei Fan ,&nbsp;Liya Liu ,&nbsp;Fengzhong Wang","doi":"10.1016/j.foodhyd.2025.111565","DOIUrl":"10.1016/j.foodhyd.2025.111565","url":null,"abstract":"<div><div>Air-water interface stabilization plays a pivotal role in foam formation and gas cell stabilization in fermented wheat-based products such as bread. However, the nonlinear interfacial rheological behavior of wheat aqueous phase proteins and its correlation with protein structure remains poorly understood. This study investigated the whole process of film formation and stabilization of wheat aqueous phase protein (WAP) and its ethanol fraction (ES) and non-ethanol fraction (NES) at the air-water interface. The physicochemical characteristics, interfacial adsorption behavior, and nonlinear interfacial rheology of each fraction were evaluated, and proteomic analysis was performed to uncover molecular mechanisms. The results showed that ES exhibited smaller particle size (412.63 ± 44.53 nm) and higher surface hydrophobicity (592.79 ± 32.81), enabling rapid adsorption at the air-water interface, which contributed to its superior foaming capacity (184.73 ± 12.34 %). In contrast, NES exhibited higher viscosity (1.81 ± 0.01 mPa s), which slowed down liquid drainage in the foam's Plateau region, contributing to enhanced foam stability. Interfacial dilatational rheology revealed that ES formed a stiff, solid-like interface, the ES foam with superior resistance to interfacial rupture. The proteomics analysis demonstrated that all sample shared the similar protein components, with prolamins (Gamma gliadin) playing a crucial role in ES foam formation and stabilization. This study provides new insights into the dynamic interfacial behavior of wheat proteins and their roles in foam stabilization, offering theoretical guidance for protein engineering in cereal-based aerated foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111565"},"PeriodicalIF":11.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170484","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}

{"title":"New opportunity of using pulsed electric field (PEF) technology to produce texture-modified chickpea flour-based gels for people with dysphagia","authors":"Federico Drudi ,&nbsp;Indrawati Oey ,&nbsp;Sze Ying Leong ,&nbsp;Jessie King ,&nbsp;Kevin Sutton ,&nbsp;Urszula Tylewicz","doi":"10.1016/j.foodhyd.2025.111575","DOIUrl":"10.1016/j.foodhyd.2025.111575","url":null,"abstract":"<div><div>An aging population has driven a need for novel food products that are dysphagia-friendly but still provide adequate nutrition. This study investigated the potential of pulsed electric field (PEF) processing to create gels with varied textures from a chickpea flour slurry (10 % w/w). PEF treatment at 1 or 2 kV/cm and 410–500 kJ/kg induced the formation of soft gels after overnight cooling (24 h, 4 °C). As specific energy increased, the hardness of the gels rose (0.35 ± 0.01 to 2.94 ± 0.19 kPa), along with notable increases in rheological properties, including storage modulus (195 ± 42 to 2350 ± 466 Pa) and yield stress (5.7 ± 5.6 to 423.4 ± 135.2 Pa) of the gels, with textures spanning a range of International Dysphagia Diet Standardisation Initiative levels. However, no differences in these parameters were observed between the two field strengths. Fourier transform infrared spectra and light microscopy revealed that gel formation was mainly attributed to starch gelatinisation (1047/1021 ratio decreased from 0.759 ± 0.007 to 0.699 ± 0.002) caused by a temperature increase due to the Joule effect during PEF, while protein denaturation and aggregation became important in PEF-treated chickpea slurries above 450 kJ/kg, resulting in a more solid-like gel formation. Importantly, gels formed following treatment at 2 kV/cm led to an increase in readily digestible starch (16.28 ± 0.15 to 89.06 ± 1.78 %) and a faster intestinal protein digestion rate (1.16 ± 0.20 × 10⁻² to 1.65 ± 0.04 × 10⁻² min⁻¹) during simulated gastrointestinal digestion. This study demonstrated the use of PEF treatment as a rapid method (44.4–227.4 ms) to produce gels with varying textural and rheological consistencies using a single ingredient, e.g. chickpea flour.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111575"},"PeriodicalIF":11.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144137948","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}

{"title":"Development of eco-friendly chitosan films enhanced with bioactive citric acid-based deep eutectic agents for sustainable food packaging and fish preservation","authors":"Ping Shi ,&nbsp;Xin Wang ,&nbsp;Sajid Ali ,&nbsp;Li-Yan Zeng ,&nbsp;Xinhui Xian ,&nbsp;Jinling Huang ,&nbsp;Shengyun Qin ,&nbsp;Yuansen Liu ,&nbsp;Hafiz Umer Javed","doi":"10.1016/j.foodhyd.2025.111571","DOIUrl":"10.1016/j.foodhyd.2025.111571","url":null,"abstract":"<div><div>This study explores the development of chitosan (CS) films enhanced with citric acid-based deep eutectic agents (CA-DEA) to address the dual challenges of sustainable food packaging and effective fish preservation. CA-DEA was synthesized using citric acid (CA) and choline chloride (ChCl) in molar ratios of 1:1, 2:1, 3:1, and 4:1, with the synthesis confirmed through FTIR analysis. Among these, the 4:1 M ratio, identified as the most effective formulation for its superior antibacterial properties against <em>E. coli</em> (17.3 ± 0.78 mm) and <em>S. aureus</em> (23.625 ± 0.09 mm), was further evaluated at varying concentrations (0.5 %, 1 %, 1.5 %, and 2 %) to examine its effects on the structure and functional properties of CS films. Mechanical testing revealed that films with 0.5 % CA-DEA achieved the highest tensile strength (TS; 47.98 ± 2.40 MPa), while higher concentrations led to decreased TS (13.59 ± 1.37 MPa), likely due to over-plasticization. The incorporation of CA-DEA enhanced the films' antibacterial, antioxidant, and UV-barrier properties, significantly improving their bioactivity. As a bioactive coating on tilapia fillets, the incorporation of CA-DEA formulation effectively reduced water loss, preserved protein, controlled TVB-N levels, and extended shelf life, showing the most effective preservation results. This study highlights CA-DEA's multifunctionality as a bioactive plasticizer, offering a sustainable alternative to conventional packaging and advancing eco-friendly preservation technologies for perishable aquatic products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111571"},"PeriodicalIF":11.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170480","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}