Food Research International最新文献

{"title":"Bio-functional properties of extruded corn gluten meal after simulated gastrointestinal digestion","authors":"Cagnin Caroline ,&nbsp;Morais Danielly Nascimento ,&nbsp;Prudencio Sandra Helena","doi":"10.1016/j.foodres.2025.116987","DOIUrl":"10.1016/j.foodres.2025.116987","url":null,"abstract":"<div><div>The objective of the research was to employ extrusion to increase the yield of simulated gastrointestinal digestion of protein corn gluten meal (CG). A single-screw extruder and a full factorial design with two center points were used. The optimal extrusion parameters were 40 % sample moisture, 140 °C and 54 rpm, resulting in a gastrointestinal digestion yield of 37.3 %. The influence of the optimized extrusion condition on other bio-functional properties of CG after simulated gastrointestinal digestion was assessed. Unextruded undigested CG (control), unextruded digested CG, extruded undigested CG, and extruded digested CG were compared in terms of bio-functional properties. Extruded digested CG showed higher nitrogen content, degree of hydrolysis, digestibility, ABTS^•+ scavenging activity, reducing capacity, and angiotensin-converting enzyme inhibitory activity than the other samples. In addition to facilitating the gastrointestinal digestion of CG proteins, extrusion also increases their bioactive potential, adding value to this residue for use in human food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116987"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557240","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":"Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures","authors":"Xiuli Wu,&nbsp;Qing Zhang,&nbsp;Bingqian Zhang,&nbsp;Xue Gong,&nbsp;Xiaojia Zhang","doi":"10.1016/j.foodres.2025.116983","DOIUrl":"10.1016/j.foodres.2025.116983","url":null,"abstract":"<div><div>Hydrocolloids are effective in modulating the processing characteristics of native starches, with their efficacy depending on the structural properties of the colloid. This study focused on the effects of different Sanxan gum (SG) concentrations on multiple dimensions of <em>Cyperus esculentus</em> starch (CES), including viscosity, rheology, structural properties, and <em>in vitro</em> digestibility. Viscosity results indicated that SG reduced the peak temperature (70.60–69.07 °C), peak viscosity (372.50–346.69 BU), and breakdown value (89.00–23.00 BU) of CES gels, while increasing the setback value (220.00–232.33 BU), with this effect becoming increasingly pronounced at higher SG concentration. The rheological experiments further revealed that the addition of SG reduced the apparent viscosity, storage modulus (G′), and loss modulus (G″) of the CES, and this trend gradually weakened with increasing SG concentration, showing a clear concentration-dependent relationship. The textural analysis showed a progressive increase in hardness from 16.55 g to 26.70 g. SEM results exhibited network formation; at low SG levels, the mixtures showed irregular voids, while high SG levels yielded homogeneous and dense networks. This morphological evolution was critical for enhancing the structural stability and processing properties of the CES. In addition, the <em>in vitro</em> digestibility of CES was significantly reduced by the addition of SG, which improved its nutritional and functional properties (RDS 79.11 %–71.08 %, SDS 5.85 %–6.82 %, RS 15.04 %–22.10 %). This study not only elucidates the potential interaction mechanism between SG and CES, but also lays a theoretical foundation for broadening the application of CES.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116983"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557242","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 orange variety on the physiochemical properties of self-secretory extracellular vesicle and its application potential as nutrient-rich beverage","authors":"Hang Liu ,&nbsp;Jie Liu ,&nbsp;Saidi ji ,&nbsp;Shengfeng Peng ,&nbsp;Lei Zhou ,&nbsp;Wei Liu","doi":"10.1016/j.foodres.2025.116972","DOIUrl":"10.1016/j.foodres.2025.116972","url":null,"abstract":"<div><div>Plant-derived extracellular vesicles have presented great potential in drug and/or nutrition delivery, but it is still unclear whether the variety affects the physicochemical properties of plant derived extracellular vesicles. In this work, the extracellular vesicles from various oranges were first characterized, including navel orange juice (NOJ), green orange juice (GOJ), bingtang orange juice (BTOJ) and blood orange juice (BOJ). The results exhibited obvious distinctions of extracellular vesicles among different oranges, such as vesicle concentration, surface potential, lipid composition, protein content and so on. Furthermore, the polyphenol-loaded orange beverages were successfully prepared via incorporating polyphenols into the orange-derived extracellular vesicles in an amorphous form. Taking curcumin (Cur) as an example, extracellular vesicles could confer it with the higher solubility, stability and bioaccessibility after encapsulation. Conclusively, the extracellular vesicles in NOJ exhibited more satisfactory results for curcumin delivery than those in the other three orange juices. In particular, one-step prepared polyphenol-rich orange beverages have higher antioxidant ability than blank orange beverages regardless of the influence of fruit variety. This suggests that using extracellular vesicle as natural nanocarrier is a feasible method for constructing the full plant-based functional food. Additionally, the current study will provide a meaningful information for the selection of plant-derived extracellular vesicle in the future research.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116972"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534659","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":"Storage stability of an antioxidant tea prepared from purple corn (Zea mays L.) cob and stevia (Stevia rebaudiana Bert.) and its effects on biomarkers of oxidative stress in healthy humans","authors":"Angela Díaz-García ,&nbsp;Bettit K. Salvá-Ruiz ,&nbsp;M. Monica Giusti ,&nbsp;Marcial Silva-Jaimes ,&nbsp;Nelson Bautista-Cruz ,&nbsp;Luz K. Hernández ,&nbsp;Edwin A. Macavilca ,&nbsp;Luis Condezo-Hoyos","doi":"10.1016/j.foodres.2025.116982","DOIUrl":"10.1016/j.foodres.2025.116982","url":null,"abstract":"<div><div>Tea is consumed worldwide, and it is highly appreciated by consumers as a functional, healthy, and natural drink. The objectives of this research were to evaluate (1) the storage stability and (2) the consumption effect on biomarkers of oxidative stress of an antioxidant tea prepared from purple corn cob and stevia (AOxTea). The AOxTea bags were subjected to storage environments of 75 or 85 % of relative humidity at 30, 40 and 50 °C for up to 19 days. During this time, total polyphenols (TP), total monomeric anthocyanin, TEAC, ORAC_PGR, and color were monitored. Biomarkers TEAC, ORAC_PGR, antioxidant enzymes activities, protein carbonyls, and OXY-SCORE index were analyzed on healthy volunteers (<em>n</em> = 18, both genders, BMI = 19–25.5 kg/m², age = 18–45 years, divided into a control group and an AOxTea consumption group) on time 0, after 2- and 4- weeks of twice daily consumption. During storage, TP and color did not significantly change, while anthocyanins and antioxidant capacity decreased significantly to up 22 and 43 % of their initial values, respectively, in the most severe conditions. Evaluation of the effect of AOxTea on humans showed a significant decrease in ORAC_PGR and in protein carbonyls after 4 and 2 weeks, respectively, in the consumption group, however, OXY-SCORE values in both groups did not vary significantly. Results indicate that AOxTea has a considerable stability until reaching the typical maximum legal moisture for teas (10 %) and no significant effect of consumption in OXY-SCORE index was found.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116982"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604845","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":"Exploring the effect of Curdlan and xanthan on physicochemical properties and multiscale structure of rice starch during extrusion","authors":"Tongtong Zhou ,&nbsp;Yucong Zhang ,&nbsp;Yueyue Yang ,&nbsp;Qing Liu ,&nbsp;Qingyue Liu ,&nbsp;Zhengyu Jin ,&nbsp;Aiquan Jiao","doi":"10.1016/j.foodres.2025.116984","DOIUrl":"10.1016/j.foodres.2025.116984","url":null,"abstract":"<div><div>Hydrocolloids are utilized in starch-based foods for water-holding, thickening, and gelation, yet their molecular interactions with starch in extrusion systems remain underexplored; this study evaluates physicochemical and multiscale structural changes in extruded starch incorporating curdlan (CG) and xanthan (XG). Incorporation of CG and XG significantly counteracted the disruption of the multiscale structure of starch caused by the extrusion treatment, and increased the content of resistant starch. It reduced the content of rapidly digestible starch in extruded starch by 4.99–12.40 %, especially CG (7.99–12.40 %). The retrogradation of ERS was inhibited and the Mw of amylopectin was increased (Mw: 2.39–4.43 × 10⁸ Da), which decreased pasting viscosity. Relative crystallinity (RC) and short-range ordering were reduced by 1.59–3.32 %, and 0.12–0.23, respectively. While XG produced the opposite effects, the enthalpies of retrogradation (14 d) and the RC of ERS-XG increased by 0.22–1.36 J/g and 3.94–4.63 %, respectively. The molecular weight of the complex was increased and the granule structure was denser, especially for CG. This study may provide theoretical basis for complying with the development trend of extruded starch for great health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116984"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557241","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 ultrasonication on the emulsification behavior and nutritional properties of myofibrillar protein-tussah pupa (Antheraea pernyi) protein complexes: A multiscale investigation","authors":"Yang Gao ,&nbsp;Xiaoliang Liu ,&nbsp;Jingxin Sun ,&nbsp;Jun-Hua Shao","doi":"10.1016/j.foodres.2025.116979","DOIUrl":"10.1016/j.foodres.2025.116979","url":null,"abstract":"<div><div>Tussah pupa protein (TPP), rich in diverse bioactive components and demonstrating extensive physiological activities, has attracted attention in food processing. However, its limited emulsion stability restricts application potential, requiring improvement of techno-functional properties. The effects of myofibrillar protein (MP) compounding coupled with ultrasonic treatment on the emulsifying properties and nutritional value of TPP were systematically investigated from a multi-scale perspective in this study. The results demonstrated that ultrasonic treatment significantly reduced particle size and enhanced electrostatic repulsion (<em>P &lt;</em> 0.05). Ultrasonic cavitation triggered a structural transition from α-helix to β-sheet, leading to increased exposure of tryptophan residues, enhanced disulfide bond formation, and strengthened hydrophobic interactions, which collectively contributed to the spatial reorganization of the composite protein. CLSM and SEM analyses further revealed that ultrasonication generated smaller, uniformly dispersed particles with irregular morphologies, thereby facilitating the formation of a more stable emulsion system. Amino acid analysis revealed that ultrasonication significantly elevated the amino acid score (AAS) and essential amino acid index (EAAI) (<em>P</em> &lt; 0.05), demonstrating closer alignment with FAO/WHO standards for human nutritional needs. Furthermore, the enhanced exposure of antioxidant amino acid residues further improved the protein's antioxidant activity. Notably, in vitro digestion simulations demonstrated that ultrasonicated samples, especially UMS, achieved significantly higher degradation efficiency during gastrointestinal digestion, suggesting improved digestibility and absorption potential. In summary, ultrasonication improved the emulsifying stability and nutritional quality of the composite protein emulsion, supporting its potential market applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116979"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534661","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":"Predicting loaf volume of white bread by near infrared spectroscopy on wheat flour. Comparative application: NIR reflection, NIR transmission and portable NIR reflection","authors":"Tomasz Pawel Czaja ,&nbsp;Louise Selga ,&nbsp;Roger Andersson ,&nbsp;Søren Balling Engelsen","doi":"10.1016/j.foodres.2025.116966","DOIUrl":"10.1016/j.foodres.2025.116966","url":null,"abstract":"<div><div>White bread is a worldwide consumed food product with significant nutritional value. The loaf volume of bread is a crucial parameter that influences its texture, appearance and consumer acceptability. Near Infrared Spectroscopy (NIRS) has shown significant potential in predicting the loaf volume of white bread, providing a faster and potentially more accurate alternative to time consuming traditional methods. This study investigates the effectiveness of NIRS and Near Infrared Transmission (NIT) spectroscopy in predicting loaf volume based on wheat flour measurements using both benchtop instruments and a portable FT-NIR instrument. A set of 154 wheat flour samples, including both winter and spring varieties, was analyzed. The performance of NIRS and NIT models was compared with conventional flour analysis methods such as farinograph, alveograph, and rapid visco analyzer. The regression models based on NIR and NIT data demonstrated higher prediction accuracies comparable to traditional methods while significantly reducing both time and complexity of the analysis. This study underscores the potential of NIRS technology to offer rapid and precise predictions of loaf volume, proving to be a valuable tool for baking producers of all scales. Furthermore, the availability of affordable and portable NIR devices makes this technology accessible for small-scale producers, enabling broader adoption across the baking industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116966"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588318","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":"Non-volatile metabolite profiles and taste quality of Pu-erh raw tea on different storage years by metabolomics and 1H qNMR","authors":"Long Chen ,&nbsp;Yaqin Long ,&nbsp;Hao Qu ,&nbsp;Ziwen Luo ,&nbsp;Lixue Long ,&nbsp;Hongyun Chen ,&nbsp;Qiang Chen ,&nbsp;Song Tang ,&nbsp;Linbo Chen","doi":"10.1016/j.foodres.2025.116967","DOIUrl":"10.1016/j.foodres.2025.116967","url":null,"abstract":"<div><div>Pu-erh raw tea (PRT), a post-fermented tea, is prized for its complex flavor profile and health-promoting properties. While extended storage enhances its sensory attributes, the decade-scale metabolic dynamics underpinning flavor evolution remain unexplored. This study comprehensively characterized non-volatile metabolomic profiles and flavor changes in PRT across a 10-year storage period (2012−2023). Integrated sensory evaluation and electronic tongue analysis indicated progressive darkening of the infusion attributed to oxidation and increased mellowness in aged samples, though instrumental taste differentiation was limited. Untargeted metabolomics identified 3384 metabolites, with 619 consistently present across all storage years. Crucially, <em>γ</em>-linolenic acid and gallic acid demonstrated significant time-dependent accumulation, quantitatively validated via ¹H quantitative NMR (qNMR). These metabolites emerged as robust markers for discriminating PRT storage duration, revealing novel biochemical drivers of its long-term aging characteristics.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116967"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534662","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":"Fortifying an emulsified meat product with co-encapsulated omega-3 fatty acids and lutein","authors":"Shulan Xiao,&nbsp;Dong Uk Ahn","doi":"10.1016/j.foodres.2025.116981","DOIUrl":"10.1016/j.foodres.2025.116981","url":null,"abstract":"<div><div>Lutein and omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), offer significant health benefits, especially when consumed together. However, their incorporation in food is often low due to their instability during processing and storage. Meat products play an essential role in human nutrition and are generally deficient in lutein and omega-3 fatty acids. This study aimed to incorporate co-encapsulated lutein and fish oil into emulsified meat products to improve their nutritional value. Curcumin (CUR) was used as an antioxidant in fish oil-lutein encapsulation, resulting in the lowest TBARS peak value and net increase during the 7-day storage under accelerated conditions (at 40 °C). While the addition of fish oil increased TBARS values, encapsulation significantly reduced oxidation compared with the free fish oil-lutein mixture. The incorporation of encapsulated fish oil-lutein increased the omega-3/omega-6 ratio from 0.36 to 0.90 and the DHA and EPA levels by 5 and 17 folds, respectively, of the control. Encapsulation doubled the lutein content in the cooked meat and improved its retention rates, from 63.59 % and 82.23 % to 84.50 % and 97.50 %, suggesting that encapsulation prevented lutein degradation during cooking and storage. These findings suggested that co-encapsulation is an effective strategy for fortifying meat products with both lutein and omega-3 fatty acids.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116981"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144550007","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":"Planetary health diet and cognitive decline in Chinese older adults: Balancing health benefits and environmental sustainability","authors":"Zhaoyu Li ,&nbsp;Kaisy Xinhong Ye ,&nbsp;Mengxue Yang ,&nbsp;Tih-Shih Lee ,&nbsp;John Suckling ,&nbsp;Lei Feng ,&nbsp;Zhenglian Wang ,&nbsp;Chen Chen","doi":"10.1016/j.foodres.2025.116977","DOIUrl":"10.1016/j.foodres.2025.116977","url":null,"abstract":"<div><div>The planetary health diet (PHD) proposed by the EAT-Lancet Commission, advocates for reduced meat and dairy intake while emphasizing the consumption of whole grains, fruits, vegetables, nuts, and legumes. Existing studies have shown that the PHD can lower mortality rates and slow cognitive decline in various populations. However, its specific effects on cognitive impairment among elderly individuals in China remain unclear, primarily due to regional socioeconomic and cultural differences. This study utilizes data from the Chinese Longitudinal Healthy Longevity Survey (CLHLS) to create the animal diet index (ADI) and the planetary health diet index (PHDI). We employed multivariable Cox proportional hazards regression models to assess the associations between these dietary indices and the risk of cognitive impairment in elderly participants. The research also examines the impact of grain intake and its relationship with environmental indicators, including greenhouse gas emissions, water footprint, and land use. Our results reveal that a higher PHDI is significantly correlated with a lower risk of cognitive impairment (HR = 0.539), while a higher ADI is associated with an increased risk (HR = 1.379). Furthermore, increased grain intake is associated with reduced cognitive impairment (HR = 0.729). Notably, the PHDI is linked to greater environmental burdens, contrasting with the ADI's association with lower grain-related environmental impacts. Stratified analyses indicate the PHD is protective across most regions, while the risks associated with animal-based diets are consistent. These findings suggest that while adherence to the PHD and increased grain intake may enhance cognitive health, they may also reflect trade-offs with environmental sustainability across China. Consequently, this study informs dietary strategies that aim to balance health and environmental concerns, emphasizing the need for context-specific approaches to dietary transitions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116977"},"PeriodicalIF":7.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144550080","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}