Food Research International最新文献

{"title":"Physicochemical characteristics, metabolomics, and flavor profiles of giant salamander (Andrias davidianus) liver pastes fermented with Lactobacillus plantarum, Bacillus coagulans, and their mixtures","authors":"Wengang Jin ,&nbsp;Kaiqi Cheng ,&nbsp;Jiani Liu ,&nbsp;Yucheng Liu ,&nbsp;Linjie Xi ,&nbsp;Wen Su ,&nbsp;A.M. Abd EI-Aty ,&nbsp;Ruichang Gao","doi":"10.1016/j.foodres.2026.118561","DOIUrl":"10.1016/j.foodres.2026.118561","url":null,"abstract":"<div><div>To increase the added value of <em>Andrias davidianus</em> livers, differences in pH, antioxidant activities, rheological properties, texture, free amino acids, free fatty acids, and flavor profiles of giant salamander (<em>Andrias davidianus</em>) liver pastes (GSLP) fermented with <em>Lactobacillus plantarum</em>, <em>Bacillus coagulans,</em> and their mixture (1:1) were compared. The results revealed that fermentation significantly decreased the pH and apparent viscosity of GSLP, while their antioxidant activities and the relative proportions of essential amino acids, monounsaturated fatty acids, and polyunsaturated fatty acids were significantly increased (<em>P</em> &lt; 0.05). Compared with those of CK (natural fermentation), the hardness, chewiness, adhesiveness, storage modulus (G′), and loss modulus (G′′) of the fermented GSLP were greater. The results of the <em>E</em>-nose and E-tongue tests revealed that both the odor and taste of the GSLP varied before and after fermentation. The cumulative percentages determined via principal component analysis were 84.27% (<em>E</em>-nose) and 87.12% (E-tongue), respectively. A total of 48 volatile substances were identified via HS-GC-IMS, with aldehydes (10.6–26.48%) and alcohols (26.92–52.24%) as the dominant contributors. Fermentation increased the levels of aldehydes and esters while decreasing those of alcohols. Untargeted metabolomic analysis identified 1019 metabolites, including 325 amino acids and their metabolites (18.17–31.13%), 43 alcohols and amines (1.39–3.35%), and 52 glycerophospholipids (3.57–5.97%). Inoculated fermentation reshaped the microbial community structure by increasing the abundances of <em>Lactobacillus</em>, <em>Pediococcus</em>, and <em>Lactiplantibacillus</em>. Correlation analysis revealed that <em>Lactobacillus</em> was strongly positively associated with 2-butanone, ethyl propanoate, benzaldehyde, alcohol (1-butanol, isopentyl alcohol), and acid (2-methylbutyric acid, 3-methylbutanoic acid, and acetic acid), whereas ureidosuccinic acid was negatively associated with <em>Limosilactobacillus</em> and <em>Pediococcus</em> (<em>P</em> &lt; 0.05). Overall, <em>Lactobacillus plantarum</em> fermentation resulted in greater improvements in the quality attributes of the GSLP. These findings may shed light on the value-added development of fermented giant salamander liver products in the future.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118561"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172187","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":"Milled corn silk particles-stabilized Pickering emulsion-based oleogel/bigel: Effect of gelator-colloidal particles interactions on microstructure, 3D printing and digestion properties","authors":"Qingying Cai ,&nbsp;Xuanxuan Lu","doi":"10.1016/j.foodres.2026.118576","DOIUrl":"10.1016/j.foodres.2026.118576","url":null,"abstract":"<div><div>Conversion of agricultural waste into high-value food products is vital for sustainable food development. In this study, corn silk, an agricultural waste, was modified using media milling as particles to stabilize Pickering emulsions, which were further developed as Pickering emulsion based bigels. The particle size and apparent polyphenol content of milled corn silk particles (CSPs) were 819.87 ± 84.51 nm and 1.20 ± 0.04 (g GAE/100 g DW), respectively. CSPs stabilized Pickering emulsion exhibited outstanding storage ability at various pH (2–8) and ionic strength (50–400 mM) conditions. Moreover, interactions of gelators-CSPs on physicochemical, 3D printing and digestion properties of these Pickering emulsion-based oleogel/bigels were revealed. With increasing oleogel content, these bigels changed from oleogel-in-hydrogel to hydrogel-in-oleogel structure. The bigels with 30% and 50% oleogel showed excellent 3D printing performance. The bigels with oleogel-in-hydrogel structure exhibited the highest free fatty acid release (49.93 ± 5.8%) and antioxidant activity (24.01 ± 1.13 mmol Vc/g) during simulated digestion. These findings highlight the potential of CSPs stabilized Pickering emulsion based-oleogel/bigels as functional food products and provide valuable guidance for developing Pickering emulsion based-oleogel/bigels from agricultural waste.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118576"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172266","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 ascorbic acid and sodium chloride on protein and dough properties of intermediate wheatgrass (Thinopyrum intermedium) compared to wheat, emmer, and rye","authors":"Siri Grandal ,&nbsp;Tzvetelin Dessev ,&nbsp;Gesine Schmidt ,&nbsp;Simon Ballance ,&nbsp;Shiori Koga ,&nbsp;Catrin Tyl","doi":"10.1016/j.foodres.2026.118505","DOIUrl":"10.1016/j.foodres.2026.118505","url":null,"abstract":"<div><div>Wheat dough is strengthened by ascorbic acid (AA) and sodium chloride (NaCl) because they promote interactions among gluten proteins. The aim of this study was to investigate if these additives induced molecular changes and affected viscoelastic properties of dough made from the perennial grain intermediate wheatgrass (IWG). Empirical and fundamental rheology, the proportion of large polymeric proteins, and changes related to thiols, including glutathione, were assessed and compared to results from dough made with emmer, wheat, or rye. AA had a strengthening effect on IWG, emmer, and wheat dough, but not on rye. Large polymeric proteins in wheat and IWG dough increased with AA, but the change in IWG dough was of low magnitude. Glutathione concentrations were higher in IWG dough with NaCl compared to dough with 30 ppm AA. Activity of glutathione dehydrogenase, which is involved in the AA improver effect by oxidizing glutathione, was detected in all species. Overall, IWG was affected similarly by AA as wheat and emmer but differed from rye. This indicates that protein networks, and cross-links via disulfide bonds could be of importance in IWG dough, like in wheat dough. However, in contrast to wheat, IWG was weakened by NaCl and it appeared to counteract the effect of AA. These results deepen our understanding of how to best utilize IWG flour.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118505"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172311","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":"Volatile odor characterization of electrohydrodynamically (EHD) dried garlic products based on HS-GC-IMS and HS-SPME-GC-MS","authors":"Peng Guan ,&nbsp;Wei Zuo ,&nbsp;Zhiqing Song ,&nbsp;Chuanqiang Che ,&nbsp;Hao Chen ,&nbsp;Yun Jia ,&nbsp;Chunxu Qin ,&nbsp;Jingli Lu ,&nbsp;Changjiang Ding","doi":"10.1016/j.foodres.2026.118540","DOIUrl":"10.1016/j.foodres.2026.118540","url":null,"abstract":"<div><div>This study systematically investigated the impact of electrohydrodynamic (EHD) drying, hot air drying (HAD), and air drying (AD) on volatile organic compounds (VOCs), bioactive constituents, and structural properties of garlic slices. Through complementary analysis using HS-SPME-GC-MS and HS-GC-IMS, 56 and 109 VOCs were respectively characterized, with EHD demonstrating superior retention of sulfides, lipid-derived compounds, ketones, and terpenes, while HAD and AD favored alcohol accumulation. Quantitative HPLC revealed EHD significantly enhanced diallyl disulfide (DADS) and trisulfide (DATS) levels (4.97–12.37-fold vs. AD, <em>p</em> &lt; 0.05), attributed to its non-thermal mechanism. Structural analyses revealed EHD preserved protein secondary structures (8–20% higher ordered conformations) compared to thermally degraded HAD samples. Optimization studies identified 17 kV as optimal for bioactive retention, whereas 21 kV achieved maximal drying efficiency (<em>D</em>_<em>eff</em> = 3.24 ± 0.17 × 10⁻¹⁰ m²/s, 6.5 h), albeit inducing membrane disruption and plasma-mediated VOC losses. These findings reveal the drying characteristics and flavor formation mechanisms of garlic during electrohydrodynamic drying.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118540"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146102848","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":"Molecular confinement-engineered electrochemiluminescence aptasensor for ultrasensitive monitoring of zearalenone in cereals","authors":"Jinxiu Zhao ,&nbsp;Xiang Ren ,&nbsp;Mingyue Shao ,&nbsp;Zhong Feng Gao ,&nbsp;Huan Wang ,&nbsp;Xue Dong ,&nbsp;Qin Wei","doi":"10.1016/j.foodres.2026.118546","DOIUrl":"10.1016/j.foodres.2026.118546","url":null,"abstract":"<div><div>Zearalenone (ZEN), a prevalent estrogenic mycotoxin in cereals, poses significant risks to food safety and public health. Herein, an ultrasensitive electrochemiluminescence (ECL) aptasensor was developed for ZEN detection in cereal-based foods, integrating molecular confinement engineering and catalytic amplification strategies. 5,10,15,20-tetrakis(4-aminophenyl)-21H,23H-porphyrin (TCPP) was encapsulated into zirconium-based metal-organic frameworks (Zr-TCPP) through molecular confinement, which addressed the inherent issues of luminophores such as poor water solubility and structural instability. For signal amplification, a Co₃O₄-ZnO/Ti₃C₂T_<em>x</em>-Pd (COZT-Pd) composite was designed as a co-reactant accelerator, which efficiently promoted the generation of SO₄^•− radicals, significantly accelerating the ECL response of the luminophore. The constructed aptasensor exhibited a wide linear range from 1 pg/mL to 100 μg/mL with an exceptionally low detection limit of 0.97 pg/mL. Crucially, the sensor demonstrated high accuracy and practicality through recovery tests in spiked maize and wheat samples, with recoveries ranging from 97.7% to 102.6%. This work provides a robust and reliable analytical platform for the ultrasensitive detection of mycotoxins, holding great promise for ensuring food quality and safety.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118546"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171892","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":"Stochastic and deterministic processes shape microbiota and flavors of strong-flavor Daqu made from different wheat varieties during fermentation","authors":"Kangjie Yu ,&nbsp;Rong Yang ,&nbsp;Huiling Huang ,&nbsp;Shuanghui Wang ,&nbsp;Chaojiu He ,&nbsp;Liya Huang ,&nbsp;Yi Ma ,&nbsp;Dejun Han","doi":"10.1016/j.foodres.2026.118575","DOIUrl":"10.1016/j.foodres.2026.118575","url":null,"abstract":"<div><div>Wheat serves as the primary raw material for <em>Daqu</em> production, and variety-specific characteristics directly influence the microbial community structure and fermentation efficacy of <em>Daqu</em>. Currently, there remain deficiencies in the research about the mechanisms of microbial community formation and their association with volatile taste compounds during the fermentation of various wheat varieties. This study selected the primary varieties of Jiangyou in Sichuan (Mianmai 902, Chuanmai 93, and Zhongke Mai 47) to analyze their physical and chemical properties as well as microbial composition under uniform cultivation conditions, and systematically examined the microbial succession and changes in volatile compounds during the fermentation of <em>Daqu</em>. The results indicated considerable disparities in the physical and chemical qualities, as well as the initial microbial communities, among various wheat varieties, which subsequently influenced the fermentation characteristics of <em>Daqu</em>. Sixteen biomarkers were found in various <em>Daqu</em> samples utilizing the random forest technique. Co-occurrence network analysis indicates that Mianmai 902 exhibits the highest degree of community-based bacterial network, while Chuanmai 93, possesses the most intricate fungal network, identifying 44 keystone species. Moreover, 23 distinct volatile flavor compounds were found. The ICAMP model demonstrated that both random and deterministic processes influenced microbial community assembly during <em>Daqu</em> fermentation, revealing a “binary differentiation” phenomenon in bacterial-fungal assembly (bacterial random/fungal deterministic). Distinct disparities existed in the assembly proportions among various varieties, with ecological drift prevailing in the stochastic assembly process of <em>Daqu</em> bacterial communities. Homogeneous propagation influences the deterministic assembly of <em>Daqu</em> fungus. The wheat endophytic bacteria <em>Paenibacillus</em> and <em>Pseudomonas</em> significantly influenced the formation of the <em>Daqu</em> bacterial community, while the wheat endophytic fungus Fusarium positively affected key taxa. Additionally, wheat moisture and amylopectin content were crucial in regulating the development of the fungal community.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118575"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171891","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":"Preparation of Aromatic Camellia oleifera Seeds Oil by Roasting and Its Quality","authors":"Huanling Lan ,&nbsp;Wenxia Liao ,&nbsp;Huanhuan Ma,&nbsp;Liuying Lu,&nbsp;Xueyuan Lin,&nbsp;Yuting Wang,&nbsp;Yi Chen,&nbsp;Chang Li","doi":"10.1016/j.foodres.2026.118601","DOIUrl":"10.1016/j.foodres.2026.118601","url":null,"abstract":"<div><div>High-temperature roasting is a key process in preparing Aromatic <em>Camellia oleifera</em> Abel. seed oils (ACSOs). To investigate the effect of roasting temperature on its comprehensive quality, this paper analyzed the effects of five roasting temperatures (140 °C, 150 °C, 160 °C, 170 °C, 180 °C) on the quality characteristics, safety indicators and flavor characteristics of ACSOs. Results showed that with increasing roasting temperature, the p-anisidine value (p-AV) of the ACSOs was gradually raised, while the squalene content was progressively reduced. When the temperature exceeded 160 °C, the peroxide value (PV) and non-enzymatic browning index (BI) were significantly increased (<em>P &lt; 0.05</em>). The contents of total phenols and α-tocopherol were peaked at 160 °C and 150 °C respectively before declining. Although the 3-MCPD ester content (0.038 ± 0.003–0.069 ± 0.017 mg/kg) was higher than unroasted oil, all samples complied with European Union (EU) safety limits, and no benzo [a] pyrene [BaP] was detected. Fatty acid composition analysis revealed that oleic acid content was significantly lowered by roasting at 150 °C and 180 °C (<em>P &lt; 0.05</em>). A total of 44 volatile compounds were identified, among which aldehydes, ketones, and pyrazines were determined as the key aroma volatile components. The number of odor-active compounds (OAV ≥ 1) was increased from five to twenty-three. Through multidimensional study, this paper clarified the synergistic regulatory effects of roasting temperature on the flavor, nutrition, and safety of ACSOs, thereby providing a theoretical basis and processing reference for the targeted quality improvement of ACSOs. .</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118601"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171887","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":"Effect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process","authors":"Long Du ,&nbsp;Yu Zhao ,&nbsp;Ao Shen ,&nbsp;Pengcheng Liu ,&nbsp;Xiaoqing Zhang ,&nbsp;Tian Lan ,&nbsp;Jing Wang ,&nbsp;Xiaonan Sui","doi":"10.1016/j.foodres.2026.118557","DOIUrl":"10.1016/j.foodres.2026.118557","url":null,"abstract":"<div><div>This study investigated the effect of cooling die length (25–100 cm) on the texture and fibrous structure of high-moisture extruded meat analogues. To evaluate extrudates fiber properties, a visualization method based on fiber angle measurement was employed. The results indicated that the extrudate produced using the 100 cm cooling die exhibited the highest vertical hardness (655.20 g), vertical chewiness (231.98 g·mm), parallel hardness (562.78 g), parallel chewiness (186.56 g·mm), and anisotropy index (0.48), along with the lowest average fiber orientation (23.27). In contrast, variations in the length of the cooling die have little effect on the springiness of the extrudate. Furthermore, the color analysis indicated that the extrudate made with the 100 cm cooling die had the lowest L*, a* and b* values. Thermal property analysis showed that the thermal denaturation temperature of the extrudate produced with the 100 cm cooling die was raised by 8.09 °C compared to that of the extrudate made from the 25 cm cooling die. Raman spectroscopy further revealed a significant increase in the proportion of intermolecular disulfide bonds resulting from the extension of the cooling die (<em>p</em> &lt; 0.05). While longer dies improved structural properties, the sharp pressure increases beyond 75 cm posed a significant safety concern. Thus, a cooling die length of 75 cm is identified as the optimal choice to balance fiber formation and operational safety. The predictive model developed in this study provides a crucial tool for the targeted design and process optimization of high-moisture extrudates.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118557"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171999","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":"Green solvents as sustainable tools for the integral valorization of peach palm (Bactris gasipaes): Bioactive composition, antioxidant potential, simulation of in vitro gastrointestinal digestion, and microbiological inhibition","authors":"Hermanny Matos Silva Sousa ,&nbsp;Gabriela Fonsêca Leal ,&nbsp;Wellington Barros dos Santos ,&nbsp;Rômulo Alves Morais ,&nbsp;Glêndara Aparecida de Souza Martins ,&nbsp;Fabiana Queiroz","doi":"10.1016/j.foodres.2026.118618","DOIUrl":"10.1016/j.foodres.2026.118618","url":null,"abstract":"<div><div>The peach palm (<em>Bactris gasipaes</em>) is an Amazonian species with high nutritional and functional potential, whose fractions (peel, pulp, and seeds) remain underexplored in terms of full utilization. This study investigated the bioactive composition of these fractions and assessed the application of emerging green solvents, including deep eutectic solvents and supramolecular solvents, for the extraction of bioactive compounds, as well as their biological activities and simulated <em>in vitro</em> digestion. The results revealed distinct profiles of phenolic compounds, carotenoids, and flavonoids among the fractions. Extraction using supramolecular solvents demonstrated superior efficiency and selectivity, particularly for carotenoids from the peel (β-carotene: 67.2 and lycopene: 169.95 mg 100 g⁻¹). The obtained extracts exhibited strong antioxidant activity in the peel, with supramolecular solvents (ABTS: 91.84%, DPPH: 80.04%), and in the β-carotene/linoleic acid assay for both peel and pulp (82.77% and 71.93%, respectively). In addition, high trigonelline levels were observed in the peel and pulp (4511.41 and 4800.95 μg g⁻¹) with the choline chloride: lactic acid solvent. In biological assays, supramolecular solvents stood out in lipid peroxidation inhibition analysis with peel (63.92%) and pulp (58.04%), while α-amylase inhibition was most relevant in pulp with water (62.35%), choline chloride: lactic acid (61.72%) and choline chloride: acetic acid (59.62%) solvents. Antimicrobial effects were also observed in deep eutectic solvents and supramolecular solvents against the bacteria <em>S. aureus, E. coli, L. monocytogenes, S. enterica</em>, as well as the fungi <em>A. flavus, A. niger</em>, and <em>A. ochraceus</em>. <em>In vitro</em> digestion assays revealed that the bioaccessibility of compounds varied among fractions, with seeds showing greater stability of ferulic acid during the intestinal phase, suggesting different release possibilities and potential application in functional formulations with antioxidant effects. Overall, the findings highlight that the valorization of peach palm using green solvents represents an efficient approach for obtaining multifunctional extracts with potential for future applications, while emphasizing the need for further studies to assess toxicological safety, formulation stability, and large-scale feasibility. Furthermore, this approach contributes to the integral use of Amazonian resources.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118618"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172195","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":"Comparison of the digestion behavior of soybean and cow milk/cream: Lipolysis, proteolysis, and bioaccessibility of fatty acids and vitamin D","authors":"Pu Zhao ,&nbsp;Alice Kermarrec ,&nbsp;Sophie Laurent ,&nbsp;Hanitra Rabesona ,&nbsp;Wei Wei ,&nbsp;Xingguo Wang ,&nbsp;Sébastien Marze","doi":"10.1016/j.foodres.2026.118593","DOIUrl":"10.1016/j.foodres.2026.118593","url":null,"abstract":"<div><div>Consumer interest in replacing dairy with plant-based alternatives has grown due to concerns over cow milk protein allergies, lactose intolerance, environmental and ethical considerations. In this study, the digestion kinetics of commercial soybean/cow milks and creams, selected on the basis of similar compositions and structures, were quantitatively assessed. During the gastric phase, soybean milk exhibited a higher lipolysis degree (47%) but similar proteolysis degree (15%) compared to cow milk. During the intestinal phase, soybean milk demonstrated higher lipolysis (90%) and proteolysis (87%) than cow milk, indicating that protein composition and structure affected both lipid and protein hydrolysis. At the end of gastric digestion, soybean cream showed greater proteolysis (20%) but lower lipolysis than cow milk cream, and this trend was maintained during intestinal digestion, aligning with differences in free fatty acid release. Large differences in cow milk fat and soybean oil fatty acid profiles led to contrasted fatty acid bioaccessibility, with soybean products generally exhibiting higher bioaccessibility. Vitamin D showed slightly higher gastrointestinal stability in soybean milk compared to cow milk (52% <em>vs.</em> 50%) but vitamin D bioaccessibility was similar (50%). Monitoring lipid droplet behavior throughout digestion suggested that evolving microstructures also likely impact digestion kinetics. These results provide an overview of digestive behaviors of plant- and animal-based milks and creams, which may contribute to the design of mixed plant-based milk products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118593"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172265","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}