Food Research International最新文献

{"title":"Comparative characterization of key aroma-active compounds in Chinese cinnamon (Cinnamomum cassia) from different regions and Ceylon cinnamon (Cinnamomum verum) using multivariate statistical analyses and molecular sensory scientific approaches","authors":"Zening Wei, Xipan Huo, Xuewei Liu, Mingxuan Li, Wenyi Yan, Tianjie Nie, Huiying Zhang, Haitao Chen, Baoguo Sun","doi":"10.1016/j.foodres.2026.120572","DOIUrl":"https://doi.org/10.1016/j.foodres.2026.120572","url":null,"abstract":"","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"244 1","pages":"120572"},"PeriodicalIF":0.0,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148861230","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":"In ovo dose-response characterization of Lactiplantibacillus plantarum HY7715 reveals coordinated physiological and microbiome responses in vivo (Gallus gallus)","authors":"Chloe J. McGovern,&nbsp;Peter R. Gracey,&nbsp;Hannah Glesener,&nbsp;Lee Voth Gaeddert,&nbsp;Elad Tako","doi":"10.1016/j.foodres.2026.120632","DOIUrl":"10.1016/j.foodres.2026.120632","url":null,"abstract":"<div><div>In ovo probiotic delivery provides a controlled in vivo platform for studying early host-microbiome interactions, yet dose-dependent multi-system responses remain insufficiently characterized. This study evaluated a commercially developed strain, <em>Lactiplantibacillus plantarum</em> HY7715 (<em>Lpb. plantarum</em> HY7715 in text, LPHY in figures and sequence ID codes), administered in ovo across a graded dose range (3.2 × 10⁵ to 4.1 × 10⁷ CFU/mL) in <em>Gallus gallus</em>, to assess intestinal development, skeletal muscle gene expression, and cecal microbiome structure and inferred function. In ovo administration was well tolerated, with no effects on hatchability or growth parameters. <em>Lpb. plantarum</em> HY7715 induced dose-dependent intestinal remodeling, including increased villus height, crypt depth, goblet cell abundance, and villus surface area, together with elevated duodenal MUC2 expression, indicating enhanced mucosal barrier maturation. Effects were tissue specific, with limited colonic transcriptional responses, suggesting spatial heterogeneity in embryonic intestinal responsiveness. At the systemic level, <em>Lpb. plantarum</em> HY7715 modulated skeletal muscle transcription in a dose-dependent manner, including upregulation of myogenin and downregulation of mTOR signaling and myosin heavy chain isoforms, indicating altered myogenic differentiation trajectories. Cecal microbiome analysis confirmed successful <em>Lactiplantibacillus</em> colonization and revealed dose-associated shifts in community structure and inferred metabolic function, including enrichment of myo-inositol and citrulline biosynthetic pathways at higher doses. Collectively, these findings demonstrate that the in ovo <em>Gallus gallus</em> model enables robust in vivo dose-response characterization of probiotic effects across multiple biological systems, using the commercially developed strain <em>Lpb. plantarum</em> HY7715 as a representative probiotic candidate.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120632"},"PeriodicalIF":8.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870767","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":"Unraveling microbiome, metabolome and volatilome profiles of naturally fermented sauerkraut from six Chinese cabbage cultivars","authors":"Jiayi Cao,&nbsp;Yuanlong Chen,&nbsp;Shuang Zhou,&nbsp;Huan Meng,&nbsp;Yushuai Wei,&nbsp;Chuanzhen Ma,&nbsp;Jianan Du,&nbsp;Haiyan Fu,&nbsp;Chunguang Liu,&nbsp;Xinyu Song,&nbsp;Fengshan Yang","doi":"10.1016/j.foodres.2026.120593","DOIUrl":"10.1016/j.foodres.2026.120593","url":null,"abstract":"<div><div>This study examined the effects of six Chinese cabbage cultivars on quality development in sauerkraut. Successful fermentation was achieved for all six cultivars, but the final products showed clearly distinct flavor profiles. <em>Lactiplantibacillus</em> was the dominant genus in all cultivar groups. Differences in the distributions of <em>Leuconostoc</em>, <em>Weissella</em>, <em>Lentilactobacillus</em>, and <em>Lactococcus</em> were closely associated with cultivar-specific flavor characteristics. A total of 54 differential metabolites were screened, mainly including lipid oxidation intermediates, phenolic acids, and nucleotide related compounds. These metabolites were primarily mapped to α linolenic acid metabolism and phenylpropanoid biosynthesis. Volatilomic analysis further revealed distinct cultivar-specific flavor profiles. HJ was dominated by ester and terpenoid volatiles and exhibited floral and fruity notes. JH was enriched in 2-methoxy-4-vinylphenol and showed clove-like and smoky notes. LS was enriched in aldehydes and nitriles and showed green and fatty characteristics. YK, BA, and YF retained the typical pungent odors derived from glucosinolate degradation. Multi-omics association analysis further revealed links among key microorganisms, metabolites, and volatile compounds. These findings link cabbage cultivar to distinct sauerkraut flavor, microbial, and metabolic profiles, providing evidence for raw-material selection and improved product consistency.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120593"},"PeriodicalIF":8.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870780","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":"Triterpenoid saponin variation in cultivated and mountain-cultivated ginseng aqueous extracts is associated with distinct myocardial multi-omics and intestinal microbial–metabolic response patterns","authors":"Yanxu Zhang,&nbsp;Runlai Lu,&nbsp;Rui Liu,&nbsp;Ye Qiu,&nbsp;Yifei Wang,&nbsp;Jialin Wei,&nbsp;Qiang Chen,&nbsp;Chunping Xiao,&nbsp;Zhidong Qiu","doi":"10.1016/j.foodres.2026.120596","DOIUrl":"10.1016/j.foodres.2026.120596","url":null,"abstract":"<div><div>Cultivated ginseng (CG) and mountain-cultivated ginseng (MCG) are widely used in foods and dietary products; however, it remains unclear whether cultivation-related chemical variation corresponds to different cardiovascular health-related responses. To characterize these composition–function differences, their aqueous extracts were analyzed by widely targeted UPLC–MS/MS and targeted quantification of triterpenoid saponins, and their cardiovascular health-related effects were further evaluated through in vivo, multi-omics, and cell-based analyses. MCG contained higher levels of several triterpenoid saponins, particularly Rh4, Rk1, Rg5, 20(<em>S</em>)-Rg3, and 20(<em>R</em>)-Rg3, and was associated with a more apparent trend toward improvement in cardiac functional and injury-related indices than CG. The two extracts also exhibited distinct myocardial and intestinal-content metabolic profiles. Integrated analyses indicated recurrent enrichment of fluid shear stress and atherosclerosis-related pathways, together with a MEK5/ERK5/MEF2-associated stress-response signature. Rh4 and Rk1, selected as representative MCG-enriched candidate saponins, attenuated oxidative stress, mitochondrial dysfunction, and apoptosis-related changes in H₂O₂-challenged H9C2 cells. Pharmacological inhibition with BIX02189 partially attenuated the Rh4-associated reduction in reactive oxygen species levels and recovery of mitochondrial membrane potential, providing functional support for the involvement of MEK5/ERK5-associated signaling. Collectively, these findings link cultivation-related differences in saponin composition with distinct cardiac and gut-associated responses and provide a composition–function basis for the comparative quality evaluation and potential health-oriented application of ginseng-derived food materials.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120596"},"PeriodicalIF":8.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870835","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":"Protein source-dependent effects of deamidated proteins on TGase-mediated crosslinking and thermal gelation of soy protein","authors":"Guijiang Liang,&nbsp;Wenpu Chen,&nbsp;Siyuan Deng,&nbsp;Zhaojun Wang,&nbsp;Qiuming Chen,&nbsp;Maomao Zeng,&nbsp;Zhiyong He,&nbsp;Douglas Goff,&nbsp;Jie Chen","doi":"10.1016/j.foodres.2026.120557","DOIUrl":"10.1016/j.foodres.2026.120557","url":null,"abstract":"<div><div>Soy protein isolate (SPI) has been used in the development of structured foods due to its nutritional and functional properties. However, a predominance of hydrophobic-driven aggregation in SPI thermal-induced gels often results in low mechanical strength and limited water-holding capacity (WHC). This study applied the deamidated proteins with different molecular properties and distinct dominant interaction mechanisms, including egg white protein, bovine serum albumin, gelatin, and casein, together with transglutaminase (TGase)-mediated crosslinking to improve SPI thermal gel properties. The impact of different types of heterologous proteins and their intermolecular interaction mode on molecular assembly, gelation behavior, and gel properties was systematically investigated. Compared with SPI alone, all TGase-treated SPI/deamidated heterologous protein combinations showed increased particle size and molecular weight. The high-molecular-weight aggregates in the samples were detected by GPC, SEC-MALLS, and SDS-PAGE, indicating the formation of TGase-mediated covalent crosslinking. TGase-crosslinked composites gelled at significantly lower temperatures and exhibited end-point elastic moduli 1–2 orders of magnitude higher than SPI, reflecting accelerated gelation and stronger networks. The texture analysis and compression tests revealed pronounced improvements in the physical properties of the gels, such as hardness, deformation resistance, and WHC, with disulfide bond-dominated protein systems exhibiting the most effective reinforcement and yielding the strongest gel networks. Intermolecular force analysis and ATR-FTIR demonstrated protein-dependent reinforcement mechanisms, while confocal microscopy corroborated dense, finely interconnected network architectures in disulfide bond-rich systems. This work provides a practical framework for improving SPI gels by selecting deamidated proteins with suitable molecular properties to produce high-performance plant-based structured foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120557"},"PeriodicalIF":8.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870765","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":"Co-contamination of aquatic food animals by microplastics, heavy metals, and pesticides: bioaccumulation, human health risk, and role of artificial intelligence","authors":"Waleed Afzal Naveed,&nbsp;Mian Adnan Kakakhel,&nbsp;Majid Rasta,&nbsp;Xiaotao Shi,&nbsp;Jiang Zewen","doi":"10.1016/j.foodres.2026.120574","DOIUrl":"10.1016/j.foodres.2026.120574","url":null,"abstract":"<div><div>Aquatic food animals provide essential proteins, omega-3 fatty acids, and micronutrients to billions of people worldwide, yet their safety is increasingly challenged by the co-occurrence of microplastics (MPs), heavy metals (HMs), and pesticides in aquatic ecosystems. Unlike previous reviews that examine these contaminant classes separately, this review presents an integrated framework linking contamination sources, bioaccumulation, trophic transfer, human health risks, food security, and regulatory responses. MPs can act as physicochemical vectors by adsorbing HMs and pesticides and releasing them following gastrointestinal desorption (the Trojan horse mechanism), although the importance of this pathway depends on polymer characteristics, weathering, gut conditions, and ambient contaminant concentrations. Co-exposure may produce synergistic, additive, or antagonistic effects depending on contaminant combinations, exposure conditions, and biological endpoints, highlighting that synergism should not be assumed universally. Human health risk assessment indices are evaluated alongside international regulatory guidance, with emphasis on their limitations as screening-level tools that do not account for contaminant interactions and are sensitive to exposure assumptions. The implications of co-contamination for all four FAO pillars of food security are examined through regional case studies of seafood-dependent populations. Machine learning and explainable AI applications for contaminant detection, environmental monitoring, and bioaccumulation prediction are evaluated and compared across four application domains, distinguishing proof-of-concept studies from regulatory-ready applications. Finally, key research priorities, including mixture toxicology, standardized nanoplastic analysis, long-term biomonitoring in data-sparse regions, and robust ML model validation, are identified to support future research and evidence-based seafood safety governance.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120574"},"PeriodicalIF":8.8,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870783","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":"Foliar ammonium nitrogen at booting stage enhances 2-acetyl-1-pyrroline, modulates functional compounds, antioxidant activity, and head rice yield in fragrant rice","authors":"Guanhao Huang,&nbsp;Na Chen,&nbsp;Yingling Wu,&nbsp;Fukang Li,&nbsp;Xinyu Chen,&nbsp;Jiemei Peng,&nbsp;Zhilong Chen,&nbsp;Hua Tian,&nbsp;Zhaowen Mo","doi":"10.1016/j.foodres.2026.120561","DOIUrl":"10.1016/j.foodres.2026.120561","url":null,"abstract":"<div><div>2-Acetyl-1-pyrroline (2-AP) accumulation and head rice yield are crucial indicators of fragrant rice quality. Although adequate nitrogen supply enhances 2-AP accumulation, the effects of different nitrogen forms on yield, aroma formation, and associated metabolic mechanisms remain unclear. Herein, one colored and two non-colored fragrant rice cultivars were treated with three nitrogen forms at the booting stage, including ammonium nitrogen (LK), amide-peptide nitrogen (NK), and nitrate nitrogen (XK). This study aimed to investigate the effects of different nitrogen forms on rice yield, 2-AP accumulation, and antioxidant activity, as well as the underlying potential metabolic mechanisms. The results showed that LK significantly increased 2-AP content and key aroma-related metabolites, including proline, 1-pyrroline-5-carboxylate, and 1-pyrroline, while generally promoting head rice yield, although the response varied between years in TX9. All three nitrogen treatments significantly enhanced the antioxidant capacity of TX9, whereas their effects were relatively limited in SXF1 and SX172. Metabolomic analysis revealed similar metabolite response patterns between TX9 and SXF1 under LK treatment, with differential metabolites mainly enriched in arachidonic acid metabolism and diterpenoid biosynthesis. The common upregulation of metabolites such as Prostaglandin I2, Gibberellin A4, and Gibberellin A51 suggested that LK may influence lipid signaling and growth-related hormone metabolism. Overall, the LK treatment relatively consistently promoted the accumulation of 2-AP, proanthocyanidins, and total phenolics in the three fragrant rice cultivars, whereas the responses of antioxidant activity and head rice yield were influenced by cultivar and year.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120561"},"PeriodicalIF":8.8,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870769","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":"A flavor-modification strategy for Pu-erh raw tea to selectively rebalance key aroma–taste drivers and improve drinking comfort based on supercritical CO2 technology","authors":"Dan Wang,&nbsp;Chenglong Wang,&nbsp;Siqian Guo,&nbsp;Wentao Gao,&nbsp;Lei Zhang,&nbsp;Kexi Ma,&nbsp;Yu Lan,&nbsp;Jingming Li","doi":"10.1016/j.foodres.2026.120621","DOIUrl":"10.1016/j.foodres.2026.120621","url":null,"abstract":"<div><div>Flavor adjustment techniques have long been an essential topic in tea research, among them, supercritical CO₂ extraction (SFE-CO₂) remains insufficiently explored. This study aimed to evaluate the potential of SFE-CO₂ to reshape aroma–taste profiles of Pu-erh raw tea (RAPT). Two key control factors including cosolvent and rehydration pre-treatment were constructed, RAPT and five SFE treatments were compared. Sensory evaluation, HPLC–UV, targeted polyphenol analysis, untargeted volatile compound analysis, and odor activity value (OAV) were integrated to characterize sensory responses and chemical drivers. SFE treatments generally reduced bitterness, astringency, and aftertaste intensity, whereas umami and sweetness scores showed no significant differences among treatments. Major tea matrix constituents, including total polyphenols (19.75–20.28%) and total free amino acids (3.37–3.89%) remained stable, whereas caffeine decreased by up to 32.28%. Polyphenol monomers and volatiles analysis showed compositional rebalancing pattern rather than a global loss. Five polyphenol and six key volatiles were identified as markers for process monitoring (such as morin, luteolin, gallic acid, benzaldehyde, phenylacetaldehyde, <em>β</em>-cyclocitral and geraniol). Collectively, these results established a framework for SFE-enabled flavor improvement in tea.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120621"},"PeriodicalIF":8.8,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870779","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":"Seasoning containers as reservoirs of pathogenic Escherichia coli: Cross-contamination dynamics during yukhoe (Korean beef tartare) preparation","authors":"Ga-Hee Ban,&nbsp;So Yoon Choi,&nbsp;Ji Hee Lee,&nbsp;Tae Jin Cho,&nbsp;Changsun Choi,&nbsp;Min Suk Rhee,&nbsp;Sun Ae Kim","doi":"10.1016/j.foodres.2026.120533","DOIUrl":"10.1016/j.foodres.2026.120533","url":null,"abstract":"<div><div>This study investigated the role of seasoning containers as a critical hub for cross-contamination with pathogenic <em>Escherichia coli</em> during the preparation of yukhoe (Korean beef tartare). A survey of food handlers revealed inconsistent glove management practices and frequent contact between contaminated hands and seasoning containers. Based on these findings, simulation experiments were conducted to evaluate (i) the transfer of pathogenic <em>E. coli</em> from yukhoe to seasoning containers via artificial skin, latex glove, and PE glove, (ii) the survival of transferred bacteria on seasoning container surfaces, and (iii) the subsequent transfer back to yukhoe. In the presence of the yukhoe matrix containing 6.32 log CFU/g of pathogenic <em>E. coli</em>, transfer to simulated hand surfaces (artificial skin, latex glove, and PE glove) yielded populations of 4.72–5.01 log CFU/coupon. Subsequent transfer to polyethylene terephthalate (PET), a common material for seasoning containers, resulted in 3.75–4.09 log CFU/coupon, representing transfer rates of 11.4–15.5%. In contrast, without the yukhoe matrix, <em>E. coli</em> directly inoculated onto hand surfaces (5.96–6.63 log CFU/coupon) was transferred to PET surfaces at 3.66–5.04 log CFU/coupon, representing markedly lower transfer rates of only 1.1–4.7%. Survival analysis demonstrated that transferred pathogens could persist on container surfaces for extended periods, up to 35 days, with long-term persistence significantly enhanced by the presence of the yukhoe matrix. Crucially, qualitative enrichment revealed that sub-lethally injured cells remained viable at 5 °C throughout the 35-day storage period, even when populations fell below quantitative detection limits, posing a lasting, latent cross-contamination hazard. Finally, contaminated seasoning containers readily facilitated the transfer of high levels of <em>E. coli</em> back to yukhoe (&gt;4 log CFU/g), regardless of glove material. This study provides quantitative evidence of bidirectional transfer and the prolonged survival of pathogenic <em>E. coli</em> on underappreciated seasoning containers. These findings advance our understanding of cross-contamination dynamics beyond primary food-contact utensils, offering a crucial scientific basis for improving hygiene practices associated with yukhoe and other raw beef dishes.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120533"},"PeriodicalIF":8.8,"publicationDate":"2026-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870784","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 high-protein pea-based gels for cheese alternatives: Modulating gel properties via enzymatic modification","authors":"Ashwitha Poojary,&nbsp;Ourania Gouseti,&nbsp;Tomasz Pawel Czaja,&nbsp;Radhakrishna Shetty,&nbsp;Signe Munk Rydtoft,&nbsp;Poul Erik Jensen","doi":"10.1016/j.foodres.2026.120615","DOIUrl":"10.1016/j.foodres.2026.120615","url":null,"abstract":"<div><div>Consumer demand for plant-based cheese alternatives continues to rise yet developing high-protein gels that provide the structural and functional properties required for cheese preparation remains challenging. This study aimed to produce high-protein pea protein isolate (PPI) gels by enzymatically modifying the proteins through partial hydrolysis, partial deamidation, and transglutaminase (TG)-induced crosslinking during fermentation, followed by pressing. Using these approaches, gels containing up to 17% protein and 20% fat were successfully produced across all formulations. Pressing reduced moisture from 76% to 62–65%, leaving approximately 10% free water in the final gels, irrespective of enzyme treatments, whereas TG treatment increased the proportion of bound water, indicating enhanced water immobilisation within the protein network. Despite similar overall composition, enzymatic modification markedly influenced gel hardness, enabling textures ranging from soft to semi-hard. TG addition increased hardness from 257 g to 767 g in unmodified PPI, comparable to reference Danbo cheese (804 g). Deamidation had limited effect on hardness, whereas partial hydrolysis produced softer gels (406 g with TG; 138 g without TG). Deamidation increased elasticity (G′ from 28,000–50,000 Pa to 33,000–61,000 Pa with TG), reaching values similar to Danbo cheese. Visual assessment showed that TG-treated unmodified PPI formed rough, porous structures, while deamidated PPI produced smoother, more uniform surfaces, demonstrating improved network organisation. Overall, the results show that combining deamidation or partial hydrolysis with TG-mediated crosslinking effectively modulates gel hardness and elasticity without compromising nutritional composition, yielding high-protein pea protein-based gels with promising physicochemical characteristics for the potential development of plant-based cheese alternatives.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"245 ","pages":"Article 120615"},"PeriodicalIF":8.8,"publicationDate":"2026-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148870766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}