Food Research International最新文献

{"title":"Effects of different sour off-flavor in jumbo squid (Dosidicus gigas) on brain perceptions via scalp electroencephalogram and the underlying mechanisms","authors":"Jiangxiang Wang ,&nbsp;Zhigang Ke ,&nbsp;Weiwei Cheng ,&nbsp;Xingran Kou ,&nbsp;Xuxia Zhou ,&nbsp;Yuting Ding ,&nbsp;Shulai Liu","doi":"10.1016/j.foodres.2025.117575","DOIUrl":"10.1016/j.foodres.2025.117575","url":null,"abstract":"<div><div>The commercial utilization of jumbo squid (<em>Dosidicus gigas</em>) faces significant constraints due to its pronounced sour off-flavor. This investigation employed a multimodal approach combining electroencephalography (EEG), electronic sensing technology, and conventional sensory evaluation to characterize the perceptual attributes and neural correlates of varying off-flavor intensities, aiming to explore the underlying mechanisms. Sensory profiling indicated that sour off-flavor of jumbo squid was mainly attributed to the combined effects of sourness, bitterness, and persistent aftertaste. Further analysis using the electronic tongue and electronic nose clarified the distinct characteristics of the squid sour off-flavor at varying intensities. The spectrum analysis of averaged EEG signals revealed robust neural activation patterns, with particularly prominent responses in the δ and α frequency bands. Distinct levels of sour off-flavor elicited clearly different temporal dynamics, with perceptual distinctions emerging within the 0–200 and 950–1500 ms following stimulus onset. Notably, the topographical distribution and source localization results suggested that increasing off-flavor intensity elicited progressively stronger neural activation, with the prefrontal cortex and right temporal lobe showing the most pronounced responses. By employing EEG for comparative analysis of sour off-flavor intensities in jumbo squid, this study provides novel insights into the neurophysiological mechanisms underlying off-flavor perception. Therefore, EEG is proved as a promising objective assessment tool for quantifying subtle flavor variations often missed by conventional sensory panels in seafood quality evaluation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117575"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117827","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":"Gallic acid-reinforced Rana chensinensis ovum protein isolates-Gellan gum thermally reversible emulsion gel: Insight of the structure and potential applications in dysphagia management","authors":"Ruixue Liu ,&nbsp;Min Gao ,&nbsp;Li Zhang ,&nbsp;Shihan Wang ,&nbsp;Ying Yang ,&nbsp;Jing Bai ,&nbsp;Ruohan Wang ,&nbsp;Yongsheng Wang ,&nbsp;Zhihan Wang","doi":"10.1016/j.foodres.2025.117583","DOIUrl":"10.1016/j.foodres.2025.117583","url":null,"abstract":"<div><div>This study investigated the impacts of gallic acid (GA) on the structural and functional properties of <em>Rana chensinensis</em> ovum protein isolate (RCOPI)-gellan gum (GG) Pickering emulsion gels. An innovative Pickering emulsion gel system (RGAGG-eg) was successfully developed. Mechanistic studies revealed that GA may act as a molecular bridge, utilizing its own phenolic hydroxyl and carboxyl groups to enhance the interaction of RCOPI-GG through hydrogen bonding. This resulted in a 21.23 % reduction in the particle size of the RGAGG-cx, indicating that a denser crosslinked network was obtained. The particle size of the RGAGG-em droplets is reduced by 32.39 % as a result of the more closely bound complex particles being more securely adsorbed on the surface of the oil droplets. The helical change of the GG structure caused the emulsion to gel during the heating phase. CLSM and SEM confirmed GA-induced microstructural compaction, while rheological analysis demonstrated improved gel strength (G' &gt; G''). The RGAGG-eg met IDDSI levels 4 pureed properties ideal for dysphagia management. As a proof-of-concept, the system achieved 98.26 % β-carotene encapsulation efficiency with 69.81 % bioaccessibility. Those results suggested the RGAGG-eg demonstrated dual functionality as a nutrient carrier and texture-modified food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117583"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154368","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":"Bacterial and fungal community composition in dairy products and plant-based dairy alternatives using high throughput sequencing","authors":"Dimitrios A. Anagnostopoulos ,&nbsp;Evangelia A. Karamani ,&nbsp;Stavroula Letsiou ,&nbsp;Athanasios Tsiartsafis ,&nbsp;Natalia Chatzimpyrou ,&nbsp;Ioannis S. Boziaris ,&nbsp;Myrsini N. Kakagianni ,&nbsp;Foteini F. Parlapani","doi":"10.1016/j.foodres.2025.117552","DOIUrl":"10.1016/j.foodres.2025.117552","url":null,"abstract":"<div><div>The increasing consumer demand for plant-based dairy alternatives has enhanced scientific interest in understanding their microbiological characteristics, particularly in comparison to traditional fermented dairy products. This study investigated the microbiological status of commercial dairy and plant-based fermented cheese and kefir products, using classical and molecular (High Throughput Sequencing - HTS) approaches. Classical microbiological analysis revealed a noteworthy dominance of yeasts and lactic acid bacteria (LAB) in all samples tested, with yeasts prevailing in most cases and LAB co-dominating particularly in plant-based cheeses and kefirs. Notably, <em>Enterococcus</em> were more prominent in plant-based products, while Enterobacteriaceae and coliforms were detected exclusively in some plant-based samples, highlighting the need for a more precise fermentation control. High throughput 16S rRNA gene sequencing revealed a relatively low bacterial diversity in dairy samples, with <em>Streptococcus</em> and <em>Lactococcus</em> dominating. In contrast, plant-based products exhibited greater diversity, including beneficial families (e.g., Lactobacillaceae) or genera (e.g., <em>Leuconostoc</em>) and occasional spoilage-associated taxa (<em>Raoultella</em>, <em>Pseudomonas</em>). Fungal analysis showed high variability across samples, with <em>Penicillium</em> dominating aged cheese, <em>Debaryomyces</em> and <em>Malassezia</em> being common in both dairy and plant-based products. However, potential environmental and/or potential pathogenic fungi (e.g., <em>Cladosporium</em>, <em>Neorysiphe</em>) were detected in some plant-based products, reflecting raw material origin and/or insufficient processing controls. Overall, dairy products exhibited consistent, fermentation-driven microbiota, while plant-based samples showed higher microbial complexity, including both functional and potentially undesirable microorganisms. The findings emphasize the unique microbial characteristics of each product type, underscoring the need for targeted microbial management and the selection of appropriate starter culture in plant-based fermentations to ensure both safety and functional benefits, supporting innovation and quality control in the growing dairy alternative sector. This research contributes valuable knowledge for producers, regulators, and other stakeholders, as well as health-conscious consumers navigating the evolving plant-based dairy landscape, providing in parallel a noteworthy technological and scientific background, so that help the industry to provide innovative, safe and high-quality plant-based dairy products to the international commerce.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117552"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117828","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":"Microbiological and chemical risks in foods: Public perception versus risk ranking","authors":"Kah Yen Claire Yeak ,&nbsp;Rallou Thomopoulos ,&nbsp;Philippe Palmont ,&nbsp;Gilles Rivière ,&nbsp;Heidy M.W. den Besten ,&nbsp;Marcel H. Zwietering ,&nbsp;Jeanne-Marie Membré","doi":"10.1016/j.foodres.2025.117586","DOIUrl":"10.1016/j.foodres.2025.117586","url":null,"abstract":"<div><div>Food safety is a critical public health concern, particularly regarding microbiological hazards (MHs) and chemical hazards (CHs) in infant foods. This study examined the risk perceptions of MHs and CHs associated with fruit puree and infant formula within the general public (<em>n</em> = 3585) across the European Union with a focus on comparing general public views against outcomes of recently published risk ranking results based on scientific assessment.</div><div>In terms of public risk perception, <strong>1)</strong> The general public perceived bacteria causing severe sickness (e.g., <em>Listeria monocytogenes</em>) or mild sickness (e.g., <em>Bacillus cereus)</em> as the highest concern and viruses or unknown hazards as the lowest; <strong>2)</strong> The general public perceived the greatest and lowest concern for agricultural (e.g., pesticides) and fraudulent (e.g., melamine) contaminants, respectively; <strong>3)</strong> The public exhibited a higher concern for CHs than MHs, likely due to a general distrust of chemicals in foods.</div><div>In terms of comparison between public perception and risk ranking, <strong>1)</strong> public perception of hazard severity showed limited alignment with risk rankings (ρ = 0.67 for MHs and ρ = 0.15 for CHs); <strong>2)</strong> in terms of risk, public perception aligned well with risk rankings for MH risks, with (ρ = 0.70 for infant formula and ρ = 0.97 for fruit puree). In contrast for CH risks, there was a strong misalignment between public perception and risk rankings showing correlation coefficients of ρ = −0.70 for infant formula and ρ = −0.20 for fruit puree. The public tended to overestimate risks from agricultural and packaging-related chemicals while underestimating risks associated with environmental and natural contaminants.</div><div>These findings highlight the need for targeted communication strategies to bridge the gap between public perception and risk rankings based on scientific assessment, particularly for chemical risks. Clear communication of scientific evidence, addressing misconceptions, and tailoring messages to audience needs could enhance public awareness and trigger appropriate actions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117586"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117749","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":"Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues","authors":"Charles Silande ,&nbsp;Andrea Hickisch ,&nbsp;Andrea Strube ,&nbsp;Nathalie Daniel ,&nbsp;Marie-Bernadette Maillard ,&nbsp;Séverine Chevalier ,&nbsp;Gwénaële Henry ,&nbsp;Ingrid Aguiló-Aguayo ,&nbsp;Gwénaël Jan ,&nbsp;Valérie Gagnaire","doi":"10.1016/j.foodres.2025.117576","DOIUrl":"10.1016/j.foodres.2025.117576","url":null,"abstract":"<div><div>The search for sustainable and healthy foods has led to the development of various fermented plant-based products as an alternative to fermented dairy products. These fermented products must have satisfactory sensory properties, meet nutritional requirements, and contain live and active probiotic bacteria, that can exert beneficial health effects. In our study, we developed mixes of almond and chickpea milk analogues (MAs), with a protein content of approx. 3 %, close to the protein content of dairy milk. Two lactic acid bacteria strains, <em>Streptococcus thermophilus</em> CIRM-BIA772 and <em>Lactobacillus helveticus</em> CIRM-BIA100, with known technological and probiotic properties, were used to ferment the different MAs and to produce fermented yoghurt analogues (YAs). After fermentation, bacterial population, carbohydrates and organic acid content, proteolysis, amino acid profile, instrumental texture analysis, sensory properties and <em>in vitro</em> immunomodulation were measured. The changes in composition of the almond and chickpea MAs and the mixes made thereof resulted in different capabilities of the two strains to grow with higher growth shown in the YA mixes. In turn, the strains produced various amounts in lactic acid, peptides and free amino acids, including GABA. The samples with higher almond content exhibited significantly lower apparent viscosity (222 <em>vs.</em> 937mPas at ẏ = 50s⁻¹) and a greater tendency toward syneresis compared to those with higher chickpea content (54 % <em>vs.</em> 5 %). The plant-based aroma was consistent across samples as well as the yoghurt-like attribute that can help acceptation by consumers. Finally, after fermentation, the YAs diversely reduced the proinflammatory response induced by lipopolysaccharide of <em>E. coli</em>, with higher reduction of the IL8 secretion in 100 % chickpea and in the mixes with high chickpea content. These results provide valuable insights into how the composition of the raw material blends and the fermentation conditions can be modulated to control the sensory, textural, nutritional and health properties.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117576"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154352","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 study of the variation of mineral distribution and relative concentration on varieties of oat using synchrotron-based X-ray fluorescence imaging","authors":"Ganqi Deng ,&nbsp;Miranda Vu ,&nbsp;Malgorzata Korbas ,&nbsp;Viorica F. Bondici ,&nbsp;Chithra Karunakaran ,&nbsp;Jarvis Stobbs ,&nbsp;Kaiyang Tu ,&nbsp;Fang-Xiang Wu ,&nbsp;Peiqiang Yu","doi":"10.1016/j.foodres.2025.117546","DOIUrl":"10.1016/j.foodres.2025.117546","url":null,"abstract":"<div><div>The objective of this study is to use synchrotron-based X-ray fluorescence imaging (XFI) and bulk analysis to investigate elements (Mn, Fe, Cu, Zn, P, S, K, Ca) distributions and relative concentrations in four cool-season oat varieties (CDC Arborg, CDC Nasser, CDC Haymaker, and Summit) obtained from the same growing location, soil conditions and harvest time at the University of Saskatchewan. XFI at the Canadian Light Source's BioXAS-Imaging beamline (5 μm resolution, 15 keV) revealed that P, K, Mn, and Zn were concentrated in the aleurone layer, scutellum, and embryo, while Ca was only localized in the aleurone layer and scutellum in the four oat varieties. Notably, S and Cu were distributed in all parts of the seed across four varieties, but the intensity was low in the endosperm. Bulk analysis results show that there were significant differences in the relative concentrations of K, Fe and Zn among four oat varieties harvested for three consecutive years (2018, 2019, 2020) at the completely mature stage. CDC Nasser oat had the lowest K and Zn, while CDC Haymaker had the highest Fe among the oat varieties. These findings highlight the impact of variety on nutritional quality and could help inform future biofortification strategies to enhance the micronutrient content for human and animal diets. This work is the first to map the oat mineral distributions across cool-season varieties using high-resolution XFI. Unlike rice, oats showed minimal mineral accumulation in the hull, ensuring nutritional retention post-milling. Overall, this study shows XFI's potential as a non-destructive tool for cereal grain analysis and supports breeding nutrient-dense oat varieties to address global micronutrient deficiencies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117546"},"PeriodicalIF":8.0,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154531","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":"Gelation properties of acidified skim milk concentrates produced by bipolar membrane electrodialysis prior to ultrafiltration","authors":"Arthur Merkel ,&nbsp;Wenjie Xia ,&nbsp;Shyam Suwal ,&nbsp;Søren K. Lillevang ,&nbsp;Lilia Ahrné","doi":"10.1016/j.foodres.2025.117565","DOIUrl":"10.1016/j.foodres.2025.117565","url":null,"abstract":"<div><div>Electrodialysis with bipolar membranes (EDBM) provides a method for milk acidification, with potential for improving pH stability and modifying the gelation properties of milk concentrates compared to conventional acidification using citric acid (CA). Simultaneously slowly acidifying and removing cations, EDBM maintains a distinct mineral profile that enhances ultrafiltration (UF) performance, reduces membrane fouling, and improves the properties of milk protein concentrates. EDBM-treated UF concentrates showed different gelation properties after rennet-, acid-, and heat-induced gelation compared to CA acidified concentrates. At pH 5.7, rennet-induced gels from EDBM-treated milk were stronger and more deformable, whereas CA-acidified milk yielded more brittle and heterogeneous gels. At pH 6.1, acid-induced gels from CA acidified concentrates showed an earlier gelling point than EDBM concentrates, while at pH 5.7, the opposite is observed. Similarly, heat-induced gels from EDBM-treated milk display higher shear moduli (G′). EDBM is a promising alternative to traditional acidification, helping to modulate the texture and functionality of milk concentrates.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117565"},"PeriodicalIF":8.0,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154591","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":"Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking","authors":"Lingzhi Zhang ,&nbsp;Xiaozhen Peng ,&nbsp;Xiling Wu ,&nbsp;Xiaomei Tie ,&nbsp;Jinrong Ma ,&nbsp;Youjin Yi ,&nbsp;Yulian Chen ,&nbsp;Ke Li ,&nbsp;Aixiang Hou ,&nbsp;Jie Yang ,&nbsp;Xingran Kou ,&nbsp;Yu Xiao","doi":"10.1016/j.foodres.2025.117559","DOIUrl":"10.1016/j.foodres.2025.117559","url":null,"abstract":"<div><div>Moso bamboo (<em>Phyllostachys edulis</em> L.) shoots (MOBSs) are a highly valued food resource known for their distinctive flavor and nutritional benefits. However, their rapid growth leads to significant variations in quality across developmental stages. This study presents a novel multi-platform approach combining headspace-gas chromatography–ion mobility spectrometry (HS-GC-IMS), headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPM<em>E</em>-GC-MS), electronic nose (E-nose), and molecular docking to comprehensively characterize the dynamic changes in volatile organic compounds (VOCs) of MOBS at three growth stages (low, medium, and high). A total of 64 and 39 VOCs were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively, among which 13 key compounds—1-hexanol, 1-pentanol, 3-methyl-1-butanol, (<em>E</em>)-2-heptenal, 1-heptanol, (<em>E</em>,<em>E</em>)-2,4-nonadienal, propyl isovalerate, benzaldehyde, 1-octen-3-ol, methyl salicylate, methyl hexanoate, decanal, and (<em>E</em>)-2-octenol—were identified as potential biomarkers for discriminating growth stages. These compounds effectively reflected the dynamic evolution of MOBS flavor profiles and were primarily derived from amino acid catabolism and lipid oxidation pathways. Additionally, eight organic acids and 17 free amino acids (FAAs) were quantified, showing significant dynamic changes during growth. Correlation network analysis revealed strong interrelationships among VOCs, organic acids, and FAAs, suggesting coordinated metabolic regulation during growth. Molecular docking demonstrated strong binding affinities between four signature VOCs—(<em>E</em>)-2-heptenal, benzaldehyde, 1-octen-3-ol, and methyl salicylate—and human olfactory receptors, providing a molecular basis for the characteristic aroma of MOBS. This work establishes the first growth-stage-resolved VOC profile of MOBS and highlights the value of integrated analytical techniques in plant volatilomics. The findings provide a scientific basis for precision harvesting and targeted processing of bamboo shoots to enhance sensory quality and promote value-added applications in the food industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117559"},"PeriodicalIF":8.0,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216768","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 centrifugal-percolation as an innovative external force in block freeze concentration technology applied to peppermint infusion","authors":"Indira Pérez-Bermúdez ,&nbsp;Nandis Fiallos-Maravilla ,&nbsp;Mauricio Opazo-Navarrete ,&nbsp;Guillermo Petzold ,&nbsp;Patricio Orellana-Palma","doi":"10.1016/j.foodres.2025.117550","DOIUrl":"10.1016/j.foodres.2025.117550","url":null,"abstract":"<div><div>This study investigates the use of centrifugal-percolation block freeze concentration (CP-BFC) at three cycles to obtain concentrate fractions from peppermint (<em>Mentha piperita</em> L.) infusion. The process parameters, physicochemical properties, bioactive compounds (total polyphenol (TPC) and flavonoid (TFC) content, and HPLC analyses), and antioxidant capacity of the concentrated fractions were evaluated. After three CP-BFC cycles, the process parameters were close to 95 % and 66 % for efficiency of separation and solute yield, respectively. Moreover, the results demonstrate that the percolation system can be incorporated in the centrifugation step, and thus, both separation steps carry out a successful extraction of concentrate solutes (11.7 % <em>w/w</em> and 13.5°Brix) from the ice fraction, with TPC and TFC values of 13.21 mg gallic acid equivalents/mL and 15.93 mg catequin equivalents/mL, respectively. Vanillic acid, rutin, and kampferol presented the highest concentration among all the phenolic compounds. While, antioxidant capacity changes ranged until 47 and 206 μmol trolox equivalents/mL, for DPPH and FRAP assays, respectively. These findings (high extraction and high concentration of solutes, bioactive compounds and antioxidant capacity) highlight the potential by adding a percolation system in the centrifugation process as a novel symbiotic strategy for high-quality liquid food concentration, effectively balancing process parameters and product quality, with potential for semi-industrial scale concentration of solutes and bioactive compounds. Therefore, centrifugal-percolation is an alternative external force to couple with BFC technology due to the double separation, since the process increased and preserved bioactive compounds to produce concentrated solutions with endless possibilities for multifarious food, medical, and pharmaceutical applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117550"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117580","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":"Oral environment responsiveness of switchable water-in-oil high internal phase emulsions-based sodium salt carrier mediated by gelatin: Temperature sensitivity, phase inversion, and saltiness perception","authors":"Xinshuo Wang ,&nbsp;Shuqin Xia ,&nbsp;Khizar Hayat ,&nbsp;Heping Cui ,&nbsp;Jingyang Yu ,&nbsp;Ahmad Mohammad Salamatullah","doi":"10.1016/j.foodres.2025.117555","DOIUrl":"10.1016/j.foodres.2025.117555","url":null,"abstract":"<div><div>Water-in-oil high internal phase emulsions (W/O HIPEs) with oral environment responsiveness were constructed based on the internal aqueous phase gelation by gelatin for switchable delivery of sodium chloride. The effect of gelatin addition on the physical stability, saltiness perception, rheological behavior, and microstructure of W/O HIPEs was investigated. The formation of the three-dimensional gel network structure of the internal aqueous phase fortified by gelatin contributed to increasing the apparent viscosity and reducing the water-oil mobility of W/O HIPEs, thereby enhancing their stability. During oral processing, the presence of gelatin extended the duration of saltiness perception of W/O HIPEs (<em>T</em>_max ≥ 14.7) without affecting its intensity (<em>I</em>_max = 5.9), which was related to the melting temperature of gelatin being close to physiological temperature (37 °C). Under the combined action of mucin, α-amylase, temperature, and intensive tongue-palate operations, the phase inversion from W/O to W₁/O/W₂ emulsion, encouraged the sodium salt to burst release, enhancing the saltiness perception. Furthermore, the hydrophobic interaction between gelatin and mucin impaired the stability of W₁/O/W₂ emulsions, accelerating the occurrence of phase inversion. Altogether, these findings offer valuable insights for developing novel reduced-fat and reduced-salt food products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117555"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117823","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}