Food Research International最新文献

{"title":"Physicochemical and microstructural properties of frozen cooked noodles during frozen storage affected by enzymatically interesterified soybean oil-based plastic fat","authors":"Liuyu Hou ,&nbsp;Beibei Zhao ,&nbsp;Chuanjing Wu ,&nbsp;Ting Liu ,&nbsp;Xinru Liu ,&nbsp;Hua Li","doi":"10.1016/j.foodres.2025.115842","DOIUrl":"10.1016/j.foodres.2025.115842","url":null,"abstract":"<div><div>The quality deterioration of frozen cooked noodles (FCNs) during frozen storage remains a challenging problem, primarily characterized by a decline in textural performance. The objective of this study was to investigate the underlying mechanism responsible for the improvement in FCNs quality by utilizing enzymatically interesterified soybean oil-based plastic fat (EIPF). During the 12-week frozen storage, an improvement in hardness, from 3421.44 g to 3981.91 g, and a decrease in adhesiveness, water absorption rate, and cooking loss, from 177.49 g.s to 153.54 g.s, 80.46 % to 70.43 %, and 2.86 % to 2.16 %, respectively, were observed after adding 1 % of EIPF. The results demonstrated that 1 % EIPF significantly (P &lt; 0.05) mitigated the decline in the quality of FCNs. Additionally, EIPF effectively restrained the transformation and migration of water and resulted in decrease in SDS-soluble gluten content and SH/S-S ratio in FCNs during frozen storage. The addition of 1 % EIPF increased α-helixes and decreased random coils, indicating greater network stability. Microscopic observation further confirmed that the addition of EIPF promoted the formation of dense gluten network. The current study positions EIPF as a promising additive for enhancing the quality of FCNs, thereby promoting its application in food industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115842"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177640","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":"Diversity of sanitizer-resistant bacteria on food contact surface and handling equipment in squid sushi production line","authors":"Pitima Sinlapapanya ,&nbsp;Wattana Pelyuntha ,&nbsp;Kitiya Vongkamjan","doi":"10.1016/j.foodres.2025.115837","DOIUrl":"10.1016/j.foodres.2025.115837","url":null,"abstract":"<div><div>In this work, bacteria presented in environmental samples in the processing area of squid sushi (SQ) production plants were isolated and evaluated for their ability to survive or resist various sanitizing agents<strong>.</strong> A total of 105 environmental swab samples from the food contact surface (FCS) and handling equipment were collected. A high load of bacteria (&gt;2 log CFU/cm²) was observed in 29 samples of three sampling visits. Nylon contact surface was a source of the highest microbial load (44.0 %), followed by polyvinyl chloride (PVC) (26.7 %) and stainless steel (26.0 %). A total of<!--> <!-->22 psychrophilic bacteria were isolated from 16 samples (15.2 %), 53 mesophilic bacteria were recovered from 50 samples (47.6 %), and only one isolate of <em>Listeria monocytogenes</em> was also found (0.9 %). From the above, only seven psychrophilic bacteria, 20 mesophilic bacteria, and <em>L. monocytogenes</em> were classified as sanitizer-resistant bacteria (MIC &gt; 201.1 mg/L for cationic, 1,362.9 mg/L for anionic, and 103.6 mg/L for non-ionic sanitizer). Major resistant isolates were classified in the genus of <em>Acinetobacter</em> spp.<em>, Bacillus</em> spp.<em>, Pseudomonas</em> spp.<em>,</em> and <em>Serratia</em> spp. as spoilage bacteria. A few isolates were pathogenic bacteria, including <em>Staphylococcus</em> spp. and <em>L. monocytogenes</em>. These findings suggest that FCS and handling equipment are common transferred points where diverse bacteria can transfer to and contaminate food products. Effective cleaning and sanitizing procedures and the types of sanitizing agents used for cleaning are important to prevent microbial contamination and lower the risks associated with foodborne illness from consuming contaminated foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115837"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A targeted reformulation of safflower oil: Enhancing anti-inflammatory potential and market competitiveness through ω3 enrichment","authors":"Rubab Arshad ,&nbsp;Jiawei Wan ,&nbsp;Tingyang Ai ,&nbsp;Cong Yin ,&nbsp;Yonghua Qin ,&nbsp;Rui Qin ,&nbsp;Jiao Liu ,&nbsp;Hong Liu","doi":"10.1016/j.foodres.2025.115793","DOIUrl":"10.1016/j.foodres.2025.115793","url":null,"abstract":"<div><div>Safflower seed oil, rich in linoleic acid, has a high ω6/ω3 ratio due to its negligible ω3 content, which is potentially linked to inflammation and metabolic disorders. Despite its recognized health potential, excessive consumption of pure safflower oil can lead to adverse outcomes. To address a possible solution to solve this problem, this study optimized the ω6/ω3 ratio by blending safflower oil with ω3-rich flaxseed oil, and investigated whether the nutritional profile and health benefits of the ω3-supplemented safflower oil could be improved. Results have shown that in high-fat diet-fed mice, the optimized safflower oil significantly reduced body weight gain, fat mass, and improved glucose tolerance. The optimized safflower oil also improved the serum lipid profiles by lowering triglyceride, total cholesterol, and LDL-C levels, while reducing pro-inflammatory markers. Moreover, the adjusted ω6/ω3 ratios led to increased microbial diversity, a favorable <em>Firmicutes/Bacteroidetes</em> ratio, and enrichment of beneficial bacteria like <em>Helicobacteraceae</em>, while reducing pro-inflammatory bacteria such as <em>Deferribacteraceae.</em> These changes correlated with improved lipid metabolism and reduced fat accumulation. This study not only highlights a practical approach to improving safflower oil’s health benefits but also provides a strategic direction for breeding programs to enhance its ω3 synthesis pathways, positioning safflower oil as a competitive and innovative alternative in the health food market.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115793"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177641","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":"Feeding systems change yak meat quality and flavor in cold season","authors":"Qunying Zhang ,&nbsp;Jianxin Jiao ,&nbsp;Zhiwei Zhao ,&nbsp;Zhiyuan Ma ,&nbsp;Apurva Kakade ,&nbsp;Xiaoping Jing ,&nbsp;Jiandui Mi ,&nbsp;Ruijun Long","doi":"10.1016/j.foodres.2025.115846","DOIUrl":"10.1016/j.foodres.2025.115846","url":null,"abstract":"<div><div>Yak meat is in high demand due to its unique flavor. Thus this research utilized GC × GC-ToF-MS to discover important flavor compounds in yak meat raised during the cold season under different feeding systems: traditional grazing (TG), grazing-based supplementation (GS), and stall-feeding (SF). Meat quality results showed that SF significantly improved meat’s lightness and tenderness (<em>P</em> &lt; 0.05), as compared to TG. Intramuscular fat (2.7 g/100 g) was highest in the SF, followed by the GS (2.46 g/100 g) and the TG (1.57 g/100 g), whereas protein content was similar in the GS and TG, but again higher in the SF. β-carotene and Vitamin E were highest in the GS and TG groups (<em>P</em> &lt; 0.05), respectively. Essential, fresh, and total amino acids were richer in the SF and TG than in the GS group (<em>P</em> &lt; 0.05). TG exhibited a significantly elevated level of n−3 PUFA compared to the SF and GS systems (<em>P</em> &lt; 0.05). Flavoromics analysis identified 736, 721, and 869 flavor substances in the TG, GS, and SF groups, respectively with six as key flavor compounds (ROAV ≥ 1) in all belonging to aldehydes, ketones, and heterocyclic compounds. The pyruvate, glycolysis/gluconeogenesis, and phenylalanine metabolic pathways significantly contributed to the yak meat flavor. Network analysis showed a complex significant positive correlation between amino acids in meat and Vitamin A in fodder (<em>P</em> &lt; 0.05). Altogether, this study provides a basis for selecting a suitable meat production system that benefits producers and consumers by ensuring an annual supply of fresh meat.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"203 ","pages":"Article 115846"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143340927","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":"Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton","authors":"Yue Qiu,&nbsp;Xinyu Hu,&nbsp;Yuting Pang,&nbsp;Xiaolin Liu,&nbsp;Junxiong Lu,&nbsp;Wei Wang,&nbsp;Jixuan Song,&nbsp;Jianyou Zhang,&nbsp;Fei Lyu","doi":"10.1016/j.foodres.2024.115599","DOIUrl":"10.1016/j.foodres.2024.115599","url":null,"abstract":"<div><div>The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronized steaming and baking has emerged as a novel form of thermal processing. Therefore, the effects of baking, steaming, steaming-baking heating modes on the flavor of Hu sheep mutton were evaluated. Main sensory descriptors were identified by descriptive sensory analysis. The results showed that SMM presented a relatively strong muttony profile, BKM presented a pronounced profile of burning, smokiness, and baking, while the flavor of SMM was situated intermediary between these two profiles. By SPME-GC–MS, 28 volatile chemicals with OAV &gt; 1 were found. The correlation network analysis revealed relationships between the aroma compounds and sensory descriptors, namely “smoky and baked” (2,5-dimethylpyrazine, dimethyl trisulfide), “muttony” (hexanal, 2-heptenal), “fatty” ((E)-2-octenal), “meaty” (1-octen-3-ol), “burned” and “greasy” (3-methylthiopropionaldehyde, dimethyl disulfide). Meanwhile, analysis of 5′-nucleotides and FAAs revealed 8 characteristic taste compounds with TAV &gt; 1. Moreover, multivariate analysis showed that 2-pentylfuran, E-2-octenal and 2-heptenal, 2,5-dimethylpyrazine might contribute more to the flavor of steamed-baked, steamed, baked Hu sheep mutton, respectively.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"201 ","pages":"Article 115599"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030574","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":"Mechanism of brittleness deterioration of pork meatballs induced by freeze–thaw cycles based on ice crystals and molecular conformation","authors":"Zicong Wan ,&nbsp;Ran Wei ,&nbsp;Mingyue Yang ,&nbsp;Xiaoyan Xu ,&nbsp;Xingguo Tian","doi":"10.1016/j.foodres.2025.115711","DOIUrl":"10.1016/j.foodres.2025.115711","url":null,"abstract":"<div><div>This study investigated the mechanism behind the gradual disappearance of the unique brittle texture of pork meatballs during multiple freeze–thaw (FT) cycles. The results showed that meatball brittleness decreased with increasing numbers of FT cycles. However, unexpected partial recovery occurred at FT3 and FT5, with the water holding capacity decreasing (74 %/81 %), and the fractal dimension (1.4502/1.6592) and size (76.9 µm²/414.7 µm²) of ice crystals increasing. During the FT cycles, tiny ice crystals and salt-ion crystals remaining from the previous FT process gradually increased in size under the influence of the Ostwald effect. By FT3, the ice crystals had transformed from relatively regular spheres to irregular dendritic structures, which pierced and disrupted the three-dimensional gel network, triggering new protein cross-linking driven by ionic bonding and hydrophobic interactions. By FT5, after multiple degradations and re-aggregations, the proteins formed heterogeneous aggregates with heavy chains of actin and myosin as the main components, bound by hydrogen and disulfide bonds, which was a partial reversion to the degree of cross-linking of the gelatinized network structure of the meatballs. This study revealed the effects of changes in the ice crystal state, protein aggregation morphology, and molecular conformation on the brittleness of meatballs during FT cycles, providing a theoretical foundation for developing freezing protection technologies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115711"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162271","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":"Diversity and spoilage potential of Pseudomonas spp. from Spanish milk and dairy products: Impact on fresh cheese and milk quality","authors":"Marta Ávila ,&nbsp;Carmen Sánchez ,&nbsp;Javier Calzada ,&nbsp;Iván Briega ,&nbsp;Pablo Bailo ,&nbsp;M. Isabel Berruga ,&nbsp;Javier Tomillo ,&nbsp;Eva Rodríguez-Mínguez ,&nbsp;Antonia Picon ,&nbsp;Sonia Garde","doi":"10.1016/j.foodres.2025.115700","DOIUrl":"10.1016/j.foodres.2025.115700","url":null,"abstract":"<div><div>Psychrotrophic <em>Pseudomonas</em> spp. contaminate milk and dairy products, producing heat-resistant enzymes and pigments that reduce their shelf life. Identifying spoiling strains is essential for tracing contamination and improving preservation. This study examines 208 <em>Pseudomonas</em> spp. isolates from Spanish dairy products, assessing their genetic diversity and spoilage potential <em>in vitro</em> and under simulated storage. Pulsed-field gel electrophoresis (PFGE) identified 108 distinct strains, clustered into 70 groups (≥ 80 % similarity), showing high diversity. Gene sequencing (<em>ileS</em> or <em>rpoD</em>) classified the strains into 20 species, with <em>P. fluorescens</em> (19 %), <em>P. fragi</em> (16 %), <em>P. lundensis</em> (12 %), and <em>P. shahriarae</em> (6 %) being predominant. <em>P. shahriarae</em>, <em>P. atacamensis</em>, <em>P. salmasensis</em>, <em>P. solani</em>, and <em>P. canadensis</em> were isolated from milk or dairy products for the first time. In fresh cheese, 89 % of <em>Pseudomonas</em> spp. caused discoloration (fluorescent yellow, creamy, orange, and blue) after 7 days of cold storage. In refrigerated milk, 48 % of strains showed significant proteolysis after 5 days, with OPA (<em>o</em>-Phthaldialdehyde-based method) values &gt; 0.274, especially some <em>P. fluorescens</em>, <em>P. gessardii</em>, <em>P. fulva</em>, <em>P. shahriarae</em>, <em>Pseudomonas</em> spp., and <em>P. koreensis</em> strains. After simulated UHT treatment and accelerated storage, 75 % of strains retained thermostable proteolytic activity, especially <em>P. fluorescens</em>, <em>P. proteolytica</em>, <em>P. shahriarae</em>, and <em>P. fulva</em> strains. The <em>aprX</em> gene, coding for a thermostable protease, was present in 57 % of strains, suggesting other proteases may also be produced. Overall, the isolated <em>Pseudomonas</em> spp. led to different spoilage patterns during milk and fresh cheese storage, emphasizing the need for specific strain identification to improve preservation strategies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115700"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162272","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":"High-throughput, rapid, and non-destructive detection of common foodborne pathogens via hyperspectral imaging coupled with deep neural networks and support vector machines","authors":"Ying Feng ,&nbsp;Marlon M. Reis ,&nbsp;Christine Tu ,&nbsp;Aswathi Soni ,&nbsp;Gale Brightwell ,&nbsp;Moutong Chen ,&nbsp;Jumei Zhang ,&nbsp;Juan Wang ,&nbsp;Qingping Wu ,&nbsp;Yu Ding","doi":"10.1016/j.foodres.2024.115598","DOIUrl":"10.1016/j.foodres.2024.115598","url":null,"abstract":"<div><div>Foodborne pathogens such as <em>Bacillus cereus</em>, <em>Staphylococcus aureus</em>, and <em>Escherichia coli</em> are major causes of gastrointestinal diseases worldwide and frequently contaminate dairy products. Compared to nucleic acid detection and MALDI-TOF MS, hyperspectral imaging (HSI) offering advantages such as multiple bands, rapid, minimal damage, non-contact, and non-destructive detection. However, current HSI methods require agar plate cultures, which are time-consuming and labor-intensive. This study is the first to use bacterial broth in a 24-well plate to collect HSI spectra, combined with machine learning for enhanced feature extraction and classification. After data augmentation and dimensionality reduction via principal component analysis (PCA) and linear discriminant analysis (LDA), deep neural networks and support vector machines (DNN-SVM) resulted in prediction accuracies of 100 % on the training set, 98.31 % on the testing set, and 93.33 % on the validation set for classifying <em>B. cereus</em>, <em>E. coli</em>, and <em>S. aureus</em>. As a result, a high-throughput, rapid, and non-destructive detection method was developed, which is expected to detect 24 bacterial broth samples in less than ten minutes. It indicates the potential of HSI to be used as a feasible, robust, and non-destructive solution for real-time monitoring of microbial pathogens in food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115598"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162711","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":"Integration of LC–MS-based untargeted and targeted metabolomics to uncover novel whole-grain wheat dietary intake biomarkers in the plasma of the Chinese population","authors":"Yunjia Yang ,&nbsp;Yalin Zhou ,&nbsp;Wanyun Ye ,&nbsp;Hanxu Shi ,&nbsp;Zhang Wen ,&nbsp;Yile Peng ,&nbsp;Muke Han ,&nbsp;Bing Shao ,&nbsp;Yajun Xu","doi":"10.1016/j.foodres.2025.115740","DOIUrl":"10.1016/j.foodres.2025.115740","url":null,"abstract":"<div><div>Biomarkers of food intake (BFIs) for whole grains (WGs) would enable more precise dietary assessments and help investigate WG’s health effects. However, no reports have been published on the biomarkers that reflect the intake of WG wheat in the Chinese diet. In an acute, randomized, crossover intervention study performed on 22 Chinese subjects, WG wheat BFI candidates were screened using an LC-HRMS untargeted metabolomics technique. Screening results indicate that alkylresorcinol (AR) metabolites are WG wheat-specific metabolites. These metabolites were systematically characterized by <em>in vitro</em> metabolism reaction, and the matched high-throughput LC–MS/MS-targeted quantitative method was developed. Time-response plots generated via targeted analysis revealed AR oxidation products (AR-OOH) and their sulfate conjugates (AR-OOH-sul) increased rapidly following the WG wheat consumption, which were identified as novel and short-term WG wheat BFIs. Another attractive biomarker was glucuronidated ARs (AR-glu), which can distinguish between WG and refined grain (RG) groups 24 h after WG wheat ingestion and is considered a promising medium- and long-term biomarker. Subsequently an independent dose–response study was performed for 38 volunteers who consumed different WG wheat amounts (0, 25, 50 or 100 g) for further validation. Identified BFIs perform well in classifying participants into WG wheat consumers or non-consumers, and could capture dose-dependent changes with WG intake increased. Overall, this is the first study to discover and validate WG BFIs in the Chinese population via dietary intervention trials, indicating the potential usefulness for WG wheat intake assessments and dietary compliance monitoring. Future work will examine their use in large-scale free-living populations.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115740"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162719","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":"Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods","authors":"Yang Xu,&nbsp;Hongwei Cao,&nbsp;Jun He","doi":"10.1016/j.foodres.2025.115686","DOIUrl":"10.1016/j.foodres.2025.115686","url":null,"abstract":"<div><div>Okra polysaccharides, extracted from a lowcost plant, has gained abundant research interests recently for exhibiting notable antioxidant, hypoglycaemic, anti-inflammatory, and immunomodulatory capacities, catering for people’s continuously increasing demand of safe, natural, and functional food ingredients. Meanwhile, okra polysaccharides are biocompatible materials with excellent processing properties such as water solubility, antimicrobial activity, elasticity, and viscosity. The present study generalizes the multiple biological activities and the extraction methods of okra polysaccharides, and discusses their various applications in food science. This review compares traditional and green extraction methods, reveals their impacts on the primary structures, and also elaborates the functional applications of okra polysaccharides in food industry including serving as emulsifiers, fat replacers, biofilms and microencapsulation materials. It aims to inform further research and discussions on okra polysaccharides. To our view, the development and application of okra polysaccharides should significantly contribute to the advancement of food industry and human health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"202 ","pages":"Article 115686"},"PeriodicalIF":7.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143163018","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}