Food Research International最新文献

{"title":"Preparation, isolation, purification and identification of umami peptides with functional effects: a review","authors":"Yue Hao ,&nbsp;Lei Zhang ,&nbsp;Xiaojie Yu ,&nbsp;Li Chen ,&nbsp;Hua Yang ,&nbsp;Otu Phyllis ,&nbsp;Cunshan Zhou","doi":"10.1016/j.foodres.2026.118641","DOIUrl":"10.1016/j.foodres.2026.118641","url":null,"abstract":"<div><div>Excessive consumption of condiments can lead to various diseases and contradicts consumers' principles of safe food consumption. There are already numerous strategies for reducing salt intake, and the discovery of umami peptides represents a significant breakthrough in the industry. This paper provides a comprehensive review of recent research on umami peptides, elucidating the mechanisms underlying umami and salt taste enhancement. It focuses on structure-activity relationships, receptor interactions (T1R1/T1R3, TMC4), and synergistic effects with monosodium glutamate (MSG). Additionally, it explores peptide preparation methods, screening, and evaluation. This paper also highlights the evolution of research methodologies in this field, from traditional enzymatic hydrolysis to computer-aided simulation, and from stepwise screening techniques to high-throughput screening technologies. It emphasizes how the integration of these technologies has significantly advanced the efficient identification and validation of peptide fragments. This paper not only systematically reviews the methodology but also highlights the flavor differences between synthetic and natural peptides, production scalability, food matrix stability, and predictive model accuracy. It emphasizes the rapid advancement of umami peptides in the food seasoning industry and their promising prospects.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118641"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187417","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":"Controlled irradiation-engineered low-molecular-weight pectin exhibits high digestive stability and retains prebiotic activity in vivo","authors":"Zhipeng Su ,&nbsp;Lingtao Kang ,&nbsp;Hongbing Wang ,&nbsp;Zixuan Li ,&nbsp;Hui Wen ,&nbsp;Xia Chang ,&nbsp;Yujiao Qian ,&nbsp;Fan Huang ,&nbsp;Xiaopeng Li ,&nbsp;Hong-Hui Wang ,&nbsp;Gaoyang Li","doi":"10.1016/j.foodres.2026.118622","DOIUrl":"10.1016/j.foodres.2026.118622","url":null,"abstract":"<div><div>Dietary fibers are valued for colon delivery and prebiotic activity, yet the high molecular weight of natural pectins can hinder processability and reduce bioavailability. This study utilized electron beam irradiation (EBI) to engineer lemon pectin (LP) into a precise MW gradient: HMW LP (1180.65 kDa), MMW ELP25 (83.49 kDa), and LMW ELP200 (11.39 kDa). Physicochemical analysis revealed a clear MW-dependent stability trend during simulated digestion. Notably, LMW ELP200 exhibited superior digestive stability with a cumulative digestibility of only 15.47%, significantly lower than that of HMW LP (21.81%) and MMW ELP25 (18.92%), thereby facilitating the efficient delivery of intact bioactive domains to the colon. In vitro and in vivo evaluations confirmed that ELP200 not only retained the gut-modulating efficacy of native LP but also demonstrated an enhanced safety profile. Specifically, ELP200 maintained overall microbial alpha-diversity and significantly promoted the growth of beneficial taxa (e.g., <em>Faecalibaculum</em>) while suppressing pathogens such as <em>Campylobacterota</em>. Crucially, unlike HMW LP, ELP200 avoided the enrichment of specific pathobionts (e.g., <em>Rodentibacter</em>), thereby fostering a safer gut microecology. These results suggest that EBI effectively optimizes the physical stability and delivery efficiency of lemon pectin while preserving its essential gut-modulating functions, positioning ELP200 as a stable next-generation prebiotic product candidate.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118622"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187421","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":"Effects of post-harvest processing on chemical composition and sensory quality of coffee cascara, using clean-label cookies as a model bakery system","authors":"Lívia de Lacerda de Oliveira ,&nbsp;Juliana Fernandes de Sousa ,&nbsp;Amanda Borba da Costa ,&nbsp;Luiza Passos Alves ,&nbsp;Giovanna Neri Resende ,&nbsp;Natália Lima Oliveira ,&nbsp;Heitor Bergamaschi Vieira Lima ,&nbsp;Enrique Anastacio Alves","doi":"10.1016/j.foodres.2026.118673","DOIUrl":"10.1016/j.foodres.2026.118673","url":null,"abstract":"<div><div>This study investigated whether post-harvest processing strategies used to differentiate specialty coffees can be extended to govern the chemical composition and sensory performance of cascara in bakery systems. Cookies formulated with a high inclusion level (30%) of Amazonian Robusta (<em>Coffea canephora</em>) cascara flour were used as a model matrix to evaluate cascara obtained by natural drying (NAT), parchment (PARCH), and graded semi‑carbonic (SC) fermentation of whole fruits (4–20 days). Post-harvest routes generated clearly distinct chemical profiles: NAT retained the highest levels of soluble sugars and phenolic compounds; PARCH, dominated by a lignified endocarp, showed the lowest extractable bioactives; and SC fermentations combined fermentation-derived volatile fingerprints with elevated alkaloids (caffeine and trigonelline) and moderated chlorogenic acids. Despite identical cookie formulations, the processing history of cascara influenced texture and sensory perception. PARCH yielded the driest and hardest cookies, while NAT produced dark, acidic, and bitter sensory cues associated with lower acceptance. SC fermentation showed a non-linear effect, with only specific conditions (SC4 and SC20) yielding softer, friable textures and more balanced sensory profiles, ultimately leading to higher consumer liking. Multivariate analyses demonstrated that liking was driven by integrated chemical–sensory configurations, with positive associations involving trigonelline and fermentation-related aroma compounds (e.g., 2-phenylethanol and 2-acetylpyrrole), and negative associations with phenolic-related benzaldehyde and isovaleric acid. The results demonstrate that post-harvest processing governs how the chemical composition of cascara is translated into sensory quality in bakery matrices, supporting the extension of specialty coffee post-harvest concepts to cascara valorization.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118673"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146186957","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":"3D-printed hydrogels enhance stability and fermentation performance of Kombucha via microbial distribution control","authors":"Yifei Liu ,&nbsp;Xintao Yin ,&nbsp;Yiqiang Dai ,&nbsp;Jiajia Dong ,&nbsp;Xiudong Xia ,&nbsp;Mingsheng Dong","doi":"10.1016/j.foodres.2026.118562","DOIUrl":"10.1016/j.foodres.2026.118562","url":null,"abstract":"<div><div>Abstract</div><div>Kombucha is a symbiotic fermented beverage, whose industrial production is constrained by traditional inoculation methods using biofilm or starter liquid, which consume previous fermentation products and reduce economic efficiency. In this study, metagenomic analysis was employed to characterize the microbial community of Kombucha, and the dominant strains <em>Komagataeibacter saccharivorans</em> and <em>Lachancea fermentati</em> were isolated to construct 3D-printed hydrogel fermentation carriers. The hydrogels exhibited good biocompatibility, acid resistance, and freeze-drying stability, enabling repeated use without significant microbial toxicity. Three hydrogel systems were designed: KC hydrogel (based on the full microbial community), co-culture hydrogel (a 1:1 mixture of yeast hydrogel and acetic acid bacteria hydrogel), and MC hydrogel (a structurally optimized KC hydrogel with an outer yeast layer to prevent bacterial cellulose accumulation). The co-culture hydrogel showed lower fermentation efficiency than the KC hydrogel, reflecting its reliance on dominant strains and thus not fully capturing the functional redundancy and resilience of native SCOBY consortia. The KC hydrogel maintained high fermentation activity for approximately six 8-day cycles before declining due to cellulose blockage. The MC hydrogel further improved microecological stability, supporting at least thirteen consecutive fermentation cycles while maintaining stable pH, total acidity, and microbial release. Moreover, the hydrogel-based fermentation system enhanced acetic acid and gluconic acid accumulation and increased alcohol and ester aroma compounds without altering the primary metabolic pathways of Kombucha. These findings demonstrate that 3D-printed hydrogels maintain stable microbial activity over multiple cycles, serving as efficient, reusable carriers and providing a controllable, potentially scalable platform for Kombucha fermentation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118562"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146186958","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":"Quercetin ameliorates intestinal barrier dysfunction by suppressing the PKCα/MLCK signaling pathway in piglets","authors":"Qiuyu Chen ,&nbsp;Huadi Mei ,&nbsp;Mengyao Fang,&nbsp;Yiyan Cui,&nbsp;Ting Rong,&nbsp;Dun Deng,&nbsp;Zhimei Tian,&nbsp;Min Song,&nbsp;Zhenming Li,&nbsp;Zhichang Liu,&nbsp;Xianyong Ma,&nbsp;Miao Yu","doi":"10.1016/j.foodres.2026.118686","DOIUrl":"10.1016/j.foodres.2026.118686","url":null,"abstract":"<div><div>Intestinal barrier dysfunction can cause gastrointestinal diseases and retardation in both human infants and young animals. Quercetin, a natural flavonoid, exhibits diverse physiological activities such as anti-inflammatory and antioxidant effects and has demonstrated potential to enhance intestinal health. However, the exact underlying mechanisms linking quercetin with the intestinal barrier integrity remains unclear. Thus, this study aimed to evaluate whether and how quercetin can ameliorate intestinal barrier dysfunction in LPS-challenged weaned piglets and TNF-α challenged IPEC-J2 cells models. The results showed that quercetin supplementation significantly reduced serum, jejunal, and ileal mucosa TNF-α and IFN-γ concentrations in the LPS-challenged piglets (<em>P</em> &lt; 0.05). Quercetin also decreased crypt depth in jejunum and ileum (<em>P</em> &lt; 0.05), while significantly increasing the villus height:crypt depth ratio in the jejunum (<em>P</em> &lt; 0.05). Meanwhile, quercetin improved intestinal barrier function, as evidenced by decreased serum endotoxin levels and diamine oxidase activity (<em>P</em> &lt; 0.05) as well as up-regulated jejunal protein expression and immunofluorescence intensity of tight junction proteins (ZO-1, occludin, and claudin-1) (<em>P</em> &lt; 0.05), ileal occludin and claudin-1 protein expression (<em>P</em> &lt; 0.05). <em>In vitro</em> studies further revealed that quercetin pretreatment effectively ameliorated (<em>P</em> &lt; 0.05) TNF-α-induced intestinal barrier dysfunction by suppressing the key proteins expression in PKCα-/MLCK signaling pathway in IPEC-J2 cells. These findings indicated that quercetin ameliorates intestinal barrier dysfunction by upregulating the expression of tight junction proteins, potentially through the suppression of the PKCα/MLCK signaling pathway.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118686"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187541","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":"The effects of temperature and vibration stress on quality and metabolic responses in Pacific oysters during simulated anhydrous living-preservation transportation","authors":"Hao Zhang ,&nbsp;Jingting Ma ,&nbsp;Ning Wang ,&nbsp;Bing Chen ,&nbsp;Kunya Cheng ,&nbsp;Zekai Fan ,&nbsp;Zunying Liu ,&nbsp;Kaining Han ,&nbsp;Shiyuan Dong","doi":"10.1016/j.foodres.2026.118637","DOIUrl":"10.1016/j.foodres.2026.118637","url":null,"abstract":"<div><div>Anhydrous living-preservation transportation in cold chains is critical for maintaining the freshness quality of Pacific oyster (<em>C. gigas</em>). This study evaluated the effects of temperature and vibration stress on oyster quality and metabolic responses during simulated transportation. Compared with the refrigeration-temperature group (RTG, 4 °C), oysters in the ice-temperature group (ITG, 0 °C) exhibited higher survival rates and significantly lower mass loss and lactic acid accumulation over 1–5 d. Hardness declined more markedly in RTG, while vibration at 3.0 Hz caused a significant reduction in lightness (L*) after 3 d. In ITG exposed to 1.5 Hz vibration, key “green” and “grassy” flavor compounds, including (E)-2-hexenal and α-pinene, were well preserved and comparable to the control group. Vibration at 3.0 Hz induced greater fluctuations in antioxidant enzyme activities (SOD, POD, GSH-PX, and CAT) in both temperature groups. Metabolomic analysis revealed that ITG was dominated by lipid, amino acid, nucleic acid, and carbohydrate metabolism, whereas RTG showed enhanced amino acid, membrane transport, nucleic acid, and energy metabolism. High-frequency vibration (3.0 Hz) further shifted metabolism toward energy production, accompanied by compensatory upregulation of NAD⁺. These results provide a theoretical basis for optimizing cold-chain transportation of <em>C. gigas</em>.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118637"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146186960","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":"Metagenomic analysis of the tomato microbiome in Colombia reveals bacterial diversity, potential pathogens, and resistance determinants","authors":"Yefferson Enciso-Rodríguez ,&nbsp;Rodrigo Echeverry-Gallego ,&nbsp;Diego Castillo ,&nbsp;Jimena Sánchez ,&nbsp;Alejandro Moncayo-Lasso ,&nbsp;Diana Martínez-Pachón ,&nbsp;Javier Vanegas","doi":"10.1016/j.foodres.2026.118632","DOIUrl":"10.1016/j.foodres.2026.118632","url":null,"abstract":"<div><div>Tomato (<em>Solanum lycopersicum</em>), a globally consumed crop, can act as a reservoir of microorganisms with potential food safety implications. This study aimed to characterize the bacterial diversity associated with Colombian tomato crops and to identify pathogenic and resistant bacteria in fruits. Rhizospheric soil, irrigation water, and tomato fruit samples were analyzed using 16S rRNA gene sequencing and shotgun metagenomics for the recovery of metagenome-assembled genomes (MAGs) from the fruits. The phyla Proteobacteria, Bacteroidota, Firmicutes, and Actinobacteriota predominated in all three compartments. Soil and water harbored potential human pathogens, including <em>Escherichia-Shigella</em> and <em>Pseudomonas</em>. Soil contained a vast reservoir of 318 bacterial genera, while only 35 genera established within fruits, dominated by <em>Erwinia</em>, <em>Weissella</em>, and <em>Leuconostoc</em>. This strong ecological filtering retained taxa of concern for public health. MAGs from fruit endophytes revealed a notable repertoire of virulence and resistance genes. Hemolysin toxins (<em>tlyC</em>, <em>hlyIII</em>) were detected in 87.5% of MAGs, supporting their pathogenic potential. Clinically relevant antibiotic resistance determinants were also identified, including <em>vanX</em> (vancomycin resistance) in <em>Weissella</em> and <em>Leuconostoc</em>, and multiple <em>tet</em> genes (tetracycline resistance) in <em>Lactococcus</em>. The presence of these genes directly in edible tissues highlights the potential risk of transferring resistant and potentially virulent bacteria to consumers. These findings suggest that Colombian tomatoes internalize microorganisms from contaminated environments, creating a direct link between agricultural practices and foodborne risks. Such vulnerabilities in the production chain underscore the urgent need for proactive monitoring and mitigation strategies to ensure food safety from farm to market.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118632"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187423","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 and application of a lipidomics workflow for the analysis of epoxy triglycerides in fried food","authors":"Liyang Yuan,&nbsp;Mengxue He,&nbsp;Yong-Jiang Xu,&nbsp;Yuanfa Liu","doi":"10.1016/j.foodres.2026.118624","DOIUrl":"10.1016/j.foodres.2026.118624","url":null,"abstract":"<div><div>Epoxy triglycerides (ETGs) are a class of typical oxidation product of lipids and may pose a threat to human health. However, ETGs are often ignored in the conventional lipidomics analysis. In this study, we developed a rapid and accurate method for measuring a wide spectrum of ETGs in fried products. Our workflow took advantage of characteristic fragmentation pattern of ETGs to facilitate precise identifications with the help of a target matching algorithm, and exhibited wider coverage and higher accuracy than MS-DIAL and FBMN. The validated method was evaluated using three fried products under different frying oils. A total of 55 ETGs were identified and a highly positive correlation between mono-ETG levels and change of saturated fatty acids was uncovered. This study provided an efficient and valid method for screening ETGs and indicated that mono-ETGs could act as characteristic compounds for judging the degree of oxidation of fried food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118624"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146186963","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":"Transcriptomic analysis of the mechanism of nitrogen and phosphorus limitation on improving the yield of DHA by Schizochytrium sp.","authors":"Kun Qiao ,&nbsp;Chaofan Meng ,&nbsp;Yuanjing Huang ,&nbsp;Bangzhu Peng","doi":"10.1016/j.foodres.2026.118623","DOIUrl":"10.1016/j.foodres.2026.118623","url":null,"abstract":"<div><div>Docosahexaenoic acid (DHA), an essential ω-3 polyunsaturated fatty acid with significant nutritional and health value, is increasingly sought from sustainable microbial sources. To enhance its bioproduction, this study investigated the mechanism by which Nitrogen-Phosphate Limitation (NPL) promotes DHA biosynthesis in <em>Schizochytrium</em> sp., employing integrated physiological and transcriptomic analyses. Results demonstrate that NPL significantly increased total lipid and DHA yields by 18.9% and 11.7%, respectively. Transcriptomic profiling revealed that NPL nutrient flux toward lipid biosynthesis, evidenced by the significant upregulation of key genes involved in central carbon metabolism (<em>HK, PK</em>), acetyl-CoA generation (<em>PDHA, PDHB, DLAT, acs</em>), and fatty acid biosynthesis (<em>ACC, FAS2</em>). At the early fermentation stage (24 h), elevated malic enzyme (ME) activity promoted the accumulation of saturated fatty acids (SFA), particularly palmitic acid (C16:0). At the same time, NPL concurrently suppressed peroxisomal β-oxidation, thereby attenuating DHA degradation. By the mid-fermentation stage (72 h), a significant increase in the enzymatic activity of glucose-6-phosphate dehydrogenase (G6PDH), despite unaltered transcript levels, enhanced NADPH availability, facilitating DHA synthesis. During late fermentation (120<em>h</em>), NPL markedly elevated intracellular reactive oxygen species (ROS) levels, further stimulating DHA accumulation. Collectively, NPL remodels central carbon metabolism, NADPH partitioning, and redox homeostasis in <em>Schizochytrium</em> sp. This coordinated regulatory mechanism involves ME-derived NADPH driving early SFA accumulation, while pentose phosphate pathway (PPP) derived NADPH, potentiated by ROS stimulation, promotes late-stage DHA enrichment. These findings substantiate the increased lipid and DHA production under NPL and underscore its significant potential for biotechnological applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118623"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187424","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 regulation of ice crystal growth and anisotropic lamellar structure development in vacuum-extruded surimi-based products via lipid emulsification","authors":"Zhiwen Shen,&nbsp;Yuxin Ding,&nbsp;Yanshun Xu","doi":"10.1016/j.foodres.2026.118658","DOIUrl":"10.1016/j.foodres.2026.118658","url":null,"abstract":"<div><div>Lipid emulsification offers an effective approach to modulate ice crystal orientation during the freezing and regulate lamellar structure formation during heating for vacuum-extruded surimi-based product. Under moderate homogenization and an oil addition level of 10%, the resulting fine and stable emulsions guide the formation of directionally aligned ice crystals during freezing, which contribute to the well-organized lamellar structures after thermal induction. These structural advantages ultimately enhance hardness and chewiness. In contrast, excessive lipid loading enlarges interlamellar gaps and diminishes juiciness, while over-intense homogenization strengthens protein–protein associations, driving lamellar structures toward over-crosslinked. Rheological and thermodynamic analyses reveal that desirable lamellar development is coupled to improved storage modulus and enthalpy change value within the surimi matrix. Physicochemical evidence further shows that appropriate emulsification promotes lamellar definition by limiting hydrophobic exposure, increasing protein conformational flexibility, facilitating interfacial rearrangement, and encouraging disulfide bond formation. Collectively, these findings establish a mechanistic link between emulsification behavior, ice-crystal governance, and lamellar assembly, providing a theoretical foundation for structural modulation and textural optimization in restructured surimi products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"231 ","pages":"Article 118658"},"PeriodicalIF":8.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187419","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}