Innovative Food Science & Emerging Technologies最新文献

Corrigendum to “Industrial adoption of emerging food processing technologies: Insights from the Canadian agri-food sector” [Innovative Food Science and Emerging technologies (2025) 105, 104207: 1–12] “新兴食品加工技术的工业采用：来自加拿大农业食品部门的见解”的勘误表[创新食品科学和新兴技术（2025）105,104207:1-12]

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-10-01 DOI: 10.1016/j.ifset.2025.104240

Marie-Claude Gentès , Rani P. Ramachandran , Edmund Mupondwa , Kelly A. Ross , Tatiana Koutchma , John Shi

引用次数: 0

Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky 脉冲电场和超声处理对牛肉干干燥动力学和品质的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-26 DOI: 10.1016/j.ifset.2025.104259

Stanislav Vojtíšek , Filip Beňo , Filip Hruška , Stanislav Taborovec , Václav Pohůnek , Rudolf Ševčík

{"title":"Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky","authors":"Stanislav Vojtíšek , Filip Beňo , Filip Hruška , Stanislav Taborovec , Václav Pohůnek , Rudolf Ševčík","doi":"10.1016/j.ifset.2025.104259","DOIUrl":"10.1016/j.ifset.2025.104259","url":null,"abstract":"<div><div>The aim of this study was to evaluate the impact of non-thermal pulsed electric field (PEF) and ultrasound (US) on the technological, nutritional, and drying kinetics of dried beef jerky. Beef <em>M. semitendinosus</em> was treated with three non-thermal methods: <em>i</em>) PEF (PEF1: 1 kV/cm; PEF2: 2 kV/cm; PEF3: 4 kV/cm), <em>ii</em>) ultrasonic bath (US) (1.25 W/cm<sup>2</sup>), and <em>iii</em>) MeatBuzzer (MB) (3560 Ws). Non-thermal pre-treatment accelerated the drying process and reduced the overall activation energy (<em>E</em><sub><em>a</em></sub>) and energy consumption, with the lowest <em>E</em><sub><em>a</em></sub> observed in PEF3 and MB, and a reduction of up to 20 % in specific energy consumption. With increasing treatment intensity, the drying process was further accelerated. Water activity, protein oxidation, and lipid oxidation were not significantly affected (<em>P</em> > 0.05). Ash and sodium content increased proportionally with PEF intensity or ultrasound duration, reaching the highest levels in PEF3 and MB samples. Myofibrillar fragmentation and sodium content increased with treatment intensity, whereas PEF1 did not improve tenderness, but US and PEF2/PEF3 treatments as well as MB significantly enhanced jerky tenderness (<em>P</em> < 0.05). The most pronounced colour deviations from the control samples were observed in PEF2 and PEF3 samples compared with control.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104259"},"PeriodicalIF":6.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218431","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}

引用次数: 0

Comparative analysis of nutritional, rheological, and sensory attributes of biscuits enriched with white and black chia seed powders: Evaluation under Egyptian cultivation conditions 添加了白色和黑色奇亚籽粉的饼干的营养、流变学和感官特性的比较分析：在埃及栽培条件下的评价

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-25 DOI: 10.1016/j.ifset.2025.104252

Clara R. Azzam , Sayed M. Mostafa , Mokhtar S. Rizk , Ramadan A. Arafa , Emad A. Salem , Ahmed M.S. Hussein

{"title":"Comparative analysis of nutritional, rheological, and sensory attributes of biscuits enriched with white and black chia seed powders: Evaluation under Egyptian cultivation conditions","authors":"Clara R. Azzam , Sayed M. Mostafa , Mokhtar S. Rizk , Ramadan A. Arafa , Emad A. Salem , Ahmed M.S. Hussein","doi":"10.1016/j.ifset.2025.104252","DOIUrl":"10.1016/j.ifset.2025.104252","url":null,"abstract":"<div><div>This study investigated the impact of fortifying wheat flour biscuits with white (CACH-W) and black (CACH-B) chia seed powders at substitution levels of 0 % (control), 5 %, 10 %, and 15 % to develop functional biscuits with improved nutritional and sensory qualities. At all substitution levels, the chemical composition, rheological behavior, and sensory properties of the biscuits were evaluated. Black chia seed powder (CACH-B) contained higher levels of protein, fiber, minerals, phenolics, and antioxidants compared with white chia (CACH-W) and wheat flour. Both chia types exhibited favorable fatty acid profiles, with ω6/ω3 ratios close to 1:2. Chia incorporation enhanced the protein, fiber, and mineral contents of the biscuits, with CACH-B formulations providing greater nutritional improvement but showing slight sensory decline at higher substitution levels. Physical properties such as weight and volume decreased with chia addition, while pasting behavior showed increased viscosity due to chia mucilage. Incorporation of up to 15 % chia powder maintained acceptable product quality, highlighting its potential for health-oriented bakery applications. Overall, fortification with chia seed powder substantially improves the nutritional profile of biscuits, with minimal compromise on sensory acceptability, suggesting that moderate substitution (5–10 %) offers an optimal balance. This research contributes to the development of sustainable, functional bakery products that align with current trends in food innovation and consumer health.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104252"},"PeriodicalIF":6.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218432","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}

引用次数: 0

Antioxidant assessment of a glutathione-rich extract obtained from electroporated cells of Saccharomyces cerevisiae in white grape must 从白葡萄酿酒酵母的电穿孔细胞中提取的富含谷胱甘肽的提取物的抗氧化性评价

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-25 DOI: 10.1016/j.ifset.2025.104258

Alejandro Berzosa , Nicoletta Antoninini , Javier Marín-Sánchez , Fabiano Travaglia , Matteo Bordiga , Cristina Sánchez-Gimeno , Javier Raso

{"title":"Antioxidant assessment of a glutathione-rich extract obtained from electroporated cells of Saccharomyces cerevisiae in white grape must","authors":"Alejandro Berzosa , Nicoletta Antoninini , Javier Marín-Sánchez , Fabiano Travaglia , Matteo Bordiga , Cristina Sánchez-Gimeno , Javier Raso","doi":"10.1016/j.ifset.2025.104258","DOIUrl":"10.1016/j.ifset.2025.104258","url":null,"abstract":"<div><div>Sulfur dioxide (SO<sub>2</sub>) is widely used in winemaking for its antioxidant and antimicrobial properties, but its application is increasingly questioned due to health concerns and regulatory restrictions. Glutathione (GSH) has emerged as a promising alternative, effectively preventing oxidative browning and preserving key aroma compounds. This study presents an integrated approach to enhance GSH production and extraction from <em>Saccharomyces cerevisiae</em>, combining amino acid supplementation and Pulsed Electric Fields (PEF) technology. Optimal supplementation with glutamic acid, cysteine, and glycine at 30 h increased intracellular GSH accumulation by 53 % (yielding 443 ± 7.9 mg GSH /L of culture). PEF treatment (20 kV/cm, 150 μs, 153.3 kJ/kg) achieved >90 % membrane permeabilization, allowing the recovery of 66 % of intracellular GSH. The lyophilized extract contained 51.2 ± 1.32 mg GSH/g, with a GSH/GSSG ratio of 19.2, exceeding the OIV standard for inactivated yeast preparations. The PEF-GSH extract exhibited higher antioxidant capacity than a commercial inactivated yeast product in aqueous assays, nonetheless, both showed comparable efficacy in mitigating oxidative browning in grape must. The combination of GSH-derived extracts with SO<sub>2</sub> enabled a 50 % reduction in required sulfite concentration while maintaining must stability. Additionally, the PEF-GSH extract exhibited lower high-molecular-weight protein content, minimizing turbidity risk and enhancing its post-fermentation applicability. These findings support PEF-assisted extraction as an efficient strategy for producing GSH-rich extracts, offering a viable alternative to reduce SO<sub>2</sub> use in winemaking.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104258"},"PeriodicalIF":6.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218419","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}

引用次数: 0

Comparison of spinning cone column versus low-temperature vacuum distillation as wine dealcoholization techniques: Influence in volatile compounds and sensory properties of Tempranillo and Chardonnay wines 旋转锥柱与低温真空蒸馏作为葡萄酒脱醇技术的比较：对丹魄和霞多丽葡萄酒挥发性成分和感官特性的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-25 DOI: 10.1016/j.ifset.2025.104253

María Osorio Alises , Eva Sánchez Palomo , M. Ángel González-Viñas

{"title":"Comparison of spinning cone column versus low-temperature vacuum distillation as wine dealcoholization techniques: Influence in volatile compounds and sensory properties of Tempranillo and Chardonnay wines","authors":"María Osorio Alises , Eva Sánchez Palomo , M. Ángel González-Viñas","doi":"10.1016/j.ifset.2025.104253","DOIUrl":"10.1016/j.ifset.2025.104253","url":null,"abstract":"<div><div>This study investigates the impact of two physical dealcoholization techniques—Spinning Cone Column (SCC) and Gas-Only Low-Pressure (GOLO) vacuum distillation—on the volatile composition and sensory properties of Tempranillo and Chardonnay wines from Castilla-La Mancha. Volatile compounds were extracted using solid-phase extraction (SPE) and analyzed by gas chromatography–mass spectrometry (GC–MS), while sensory evaluation was conducted using Quantitative Descriptive Analysis (QDA). A total of 72 and 63 volatile compounds were identified in Tempranillo and Chardonnay wines, respectively. SCC-treated wines exhibited greater losses of fermentative volatiles, particularly esters and higher alcohols, due to the sequential nature of the process and increased exposure to thermal and vacuum conditions. In contrast, GOLO-treated wines retained higher concentrations of varietal aroma compounds, including C<sub>6</sub> alcohols, benzenic compounds, and certain esters, likely due to the technique's single-stage, low-temperature operation and integrated aroma recovery. Sensory analysis supported these findings, showing that GOLO wines maintained higher intensities of fruity and floral descriptors, whereas SCC wines exhibited diminished aromatic complexity. Overall, the results demonstrate that while both SCC and GOLO are effective for ethanol reduction, GOLO offers superior preservation of aroma-active compounds and sensory quality, particularly in Chardonnay wines. This study highlights the potential of GOLO as a promising alternative for producing high-quality low-alcohol wines, with minimal sensory compromise.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104253"},"PeriodicalIF":6.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218421","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}

引用次数: 0

Interfacial regulation of ball-milled modified Gorgon Euryale starch complexed with xanthan gum and stabilization mechanism of Pickering emulsions 球磨改性芡实淀粉与黄原胶络合的界面调控及皮克林乳状液的稳定机理

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-25 DOI: 10.1016/j.ifset.2025.104250

Kai Du , Xuefei Yang , Guilan Zhu , Hongwu Wang , Chengxiang Wang , Xuran Cai , Zhi Zheng

{"title":"Interfacial regulation of ball-milled modified Gorgon Euryale starch complexed with xanthan gum and stabilization mechanism of Pickering emulsions","authors":"Kai Du , Xuefei Yang , Guilan Zhu , Hongwu Wang , Chengxiang Wang , Xuran Cai , Zhi Zheng","doi":"10.1016/j.ifset.2025.104250","DOIUrl":"10.1016/j.ifset.2025.104250","url":null,"abstract":"<div><div>Ball milling treatment, which can physically modify starch granules as an environmentally friendly and effective mechanical technology, has emerged as a versatile method to prepare natural biopolymer-based emulsion systems in food industry. Hence, the interfacial behavior of ball-milled modified starch complexed with other plant-based polysaccharide emulsifiers and stabilization mechanism of formed Pickering emulsions are worthy of further study. In this work, the structural remodeling of Gorgon Euryale starch (GES) induced by ball milling and the stabilization mechanism of Pickering emulsions co-constructed with xanthan gum (XG) were investigated. Scanning electron microscopy (SEM) analyses revealed that ball milling significantly remodeled GES granules. Fourier transform infrared (FTIR) spectra showed that ball milling reinforced the interactions between GES and XG, and the interfacial wettability and emulsion stability were improved significantly. Furthermore, Pickering emulsions were fabricated by compounding ball-milled GES with XG. Analyses using optical microscopy, nanoparticle size analyzer, rheometer, and texture analyzer showed that the synergistic effect of ball-milled GES and XG could significantly reduce the droplet size of emulsions, improve the emulsification index, and enhance shear stress, apparent viscosity, and textural properties. The GES-XG emulsion system showed the characteristic of anti-delamination, with the E195/5 emulsion maintaining uniformity over 14 days. Ball-milled GES formed a physical barrier at the oil-water interface, while XG stabilized through interfacial composite films and increased aqueous viscosity. This work provides new insights for preparing natural polysaccharide-based Pickering emulsions.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104250"},"PeriodicalIF":6.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218423","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}

引用次数: 0

Metal-polyphenol network-mediated high internal phase Pickering emulsion stabilized by coconut protein complex particles: Interfacial remodeling behavior, stabilization mechanism, and 3D printing application 椰蛋白复合颗粒稳定的金属-多酚网络介导高内相Pickering乳液：界面重塑行为、稳定机制及3D打印应用

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-25 DOI: 10.1016/j.ifset.2025.104255

Hanying Lan , Jing Xu , Zengwang Guo , Zhongjiang Wang , Lechuan Wang , Zhaoxian Huang , Lianzhou Jiang

{"title":"Metal-polyphenol network-mediated high internal phase Pickering emulsion stabilized by coconut protein complex particles: Interfacial remodeling behavior, stabilization mechanism, and 3D printing application","authors":"Hanying Lan , Jing Xu , Zengwang Guo , Zhongjiang Wang , Lechuan Wang , Zhaoxian Huang , Lianzhou Jiang","doi":"10.1016/j.ifset.2025.104255","DOIUrl":"10.1016/j.ifset.2025.104255","url":null,"abstract":"<div><div>As a novel surface modifier and interfacial cross-linker, the potential of metal polyphenol networks (MPNs) in modifying Pickering stabilizers remains unclear. In this work, tannic acid-Fe<sup>3+</sup> (TA-Fe<sup>3+</sup>) was used to modify coconut protein-pectin complex particles (CP-PE) to improve their emulsifying properties for stabilizing high internal phase Pickering emulsions (HIPPEs). The results showed that the formation of a thick supramolecular network coating on the surface of CP-PE and CP-PE-TA-Fe<sup>3+</sup> exhibited a larger particle size, lower H<sub>0</sub>, and suitable wettability. CP-PE-TA-Fe<sup>3+</sup> could adsorb and anchor at the oil-water interface more rapidly, forming a spatial barrier with higher viscoelasticity and mechanical properties to resist disturbances from the processing environment. Moreover, CP-PE-TA-Fe<sup>3+</sup>-stabilized HIPPEs exhibited ideal viscoelasticity and excellent physical stability, enabling them to serve as outstanding inks for 3D printing with superior printing adaptability and printing precision (“letter E\" 97.60 ± 0.02 % and “flower” 99.82 ± 0.00 %). Our work provided novel insights into improving the emulsifying properties of food-grade Pickering stabilizers and offered valuable information for broadening the potential applications of MPNs in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104255"},"PeriodicalIF":6.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218420","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}

引用次数: 0

Quality characteristics of quinoa milk processed using different thermal treatment methods 不同热处理方法加工藜麦乳的品质特性

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-25 DOI: 10.1016/j.ifset.2025.104254

Qi Wei , Xinrong Zhong , Maryam Hajia Haruna , Yanqiong Chen , Ting Fang

{"title":"Quality characteristics of quinoa milk processed using different thermal treatment methods","authors":"Qi Wei , Xinrong Zhong , Maryam Hajia Haruna , Yanqiong Chen , Ting Fang","doi":"10.1016/j.ifset.2025.104254","DOIUrl":"10.1016/j.ifset.2025.104254","url":null,"abstract":"<div><div>Quinoa is widely recognized for its exceptional nutritional completeness and high fiber content, but contains pancreatic lipase, an active compound capable of producing beany flavor as a consequence of inefficient thermal treatment, thereby limiting its application. Therefore in this study, the quinoa milk prepared using roasting, boiling and superheated steam thermal treatment methods were compared. The nutritional components, physicochemistry, volatile components, and sensory properties of the quinoa milk were analyzed. Results showed that superheated steam treated quinoa milk (SQM) had higher content of total soluble solids (6.20 ± 0.18 %), polysaccharide (22.62 ± 0.25 μg/mL), and total phenolic (4.41 ± 0.07 mg/mL) compared to roasted treated quinoa milk (RQM), boiled treated quinoa milk (BQM), and control groups. SQM also showed better stability in rheological properties, zeta potential, and scanning electron microscopy structure. A total of 53 volatile compounds were detected, with 38 in the control group, 42 in the RQM group, 35 in the BQM group, and 35 in the SQM group. The comprehensive analysis suggested that superheated steam had a potential used as a processing method for quinoa milk and provided the valuable insights for selecting an appropriate processing method for quinoa milk.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104254"},"PeriodicalIF":6.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218422","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}

引用次数: 0

Scalability potential of a pneumatic extrusion-based 3D printing system for food products 基于气动挤压的食品3D打印系统的可扩展性潜力

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-25 DOI: 10.1016/j.ifset.2025.104257

Jingfu Pan , Xiaochen Chen , Jingyao Liu , Ziyi Wang , Tariq Aziz , Majid Alhomrani , Walaa F. Alsanie , Abdulhakeem S. Alamri , Haiying Cui , Lin Lin

{"title":"Scalability potential of a pneumatic extrusion-based 3D printing system for food products","authors":"Jingfu Pan , Xiaochen Chen , Jingyao Liu , Ziyi Wang , Tariq Aziz , Majid Alhomrani , Walaa F. Alsanie , Abdulhakeem S. Alamri , Haiying Cui , Lin Lin","doi":"10.1016/j.ifset.2025.104257","DOIUrl":"10.1016/j.ifset.2025.104257","url":null,"abstract":"<div><div>Traditional food 3D printing equipment faces challenges such as single printing ink, poor material compatibility, poor product diversity, and low production efficiency. In this study, the multi-food ink synchronous extrusion device and co-printing strategy based on pneumatic extrusion module were evaluated in detail. For the single food ink, row and ring 6-channel fixtures were designed (minimum load capacity per barrel: F = 508.26 N), and the production efficiency of printed products was significantly improved by 82.7 % by uniformly distributing extrusion pressure. For food inks with different viscosities, synchronous extrusion of three different viscosities of food inks was achieved by connecting a pressure regulator to a designed row fixture. Meanwhile, by coupling the reverse valve with the designed ring fixture, multi ink co-printing was achieved. There was no significant difference in texture between the products obtained by all printing strategies and those obtained by single extrusion printing. The above results make it possible to establish a printing platform for multi ink splicing printing, multi-layer composite printing, and color ink collaborative printing by coupling various pneumatic circuits. It also indicates that the above-mentioned printing equipment has good adaptability to food inks of different viscosities, can perform multiple printing modes, and has high scalability potential.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104257"},"PeriodicalIF":6.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218503","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}

引用次数: 0

Enhanced proanthocyanidin-mediated starch crosslinking and resistant starch formation using electron beam energy 利用电子束能量增强原花青素介导的淀粉交联和抗性淀粉的形成

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-24 DOI: 10.1016/j.ifset.2025.104251

Suleiman A. Althawab , Cyprian O. Syeunda , Joseph M. Awika

{"title":"Enhanced proanthocyanidin-mediated starch crosslinking and resistant starch formation using electron beam energy","authors":"Suleiman A. Althawab , Cyprian O. Syeunda , Joseph M. Awika","doi":"10.1016/j.ifset.2025.104251","DOIUrl":"10.1016/j.ifset.2025.104251","url":null,"abstract":"<div><div>Proanthocyanidins (PA) complex with starch via non-covalent interactions, reducing starch digestibility. However, these complexes are unstable under hydrothermal processing, limiting their potential use as natural resistant starch (RS) ingredients. The present study aimed to demonstrate the effect of electron beam irradiation (Ebeam) on PA-mediated starch crosslinking. Starch-PA treatments were subjected to Ebeam energy (0–50 kGy), and products characterized for M<sub>W</sub> (size-exclusion chromatography/multi-angle light scattering detector), pasting properties (Rapid Visco Analyzer), granule integrity (X-ray diffraction and microscopy), and in vitro digestibility. Although Ebeam resulted in dose-dependent decrease in starch M<sub>W</sub>, the starch-PA complexes had 5–102 % higher (<em>p</em> < 0.05) M<sub>W</sub> than their respective controls. Furthermore, extractable PA from Ebeam treatments decreased dramatically (<em>p</em> < 0.01) to 8.3–16 % vs non-irradiated control (82.4 %). The evidence suggests that PA-facilitated starch covalent crosslinking, likely via electron transfer reactions catalyzed by Ebeam free radical generation. Amylose fractions showed higher increase in M<sub>W</sub> in presence of PA (e.g., doubling from 5.35 × 10<sup>4</sup> vs 10.8 × 10<sup>4</sup> kDa at 50 kGy vs 37–44 % increase in M<sub>W</sub> for amylopectin fractions), indicating higher degree of PA-induced crosslinking. Changes in starch crystallinity or granule integrity were not detected. PA-crosslinked starches were highly resistant (<em>p</em> < 0.001) to enzyme digestion (84–87 %, RS) at all Ebeam doses but had wide variation in viscosity profiles (e.g., 52–2465 cP final viscosity). Ebeam facilitates covalent PA-mediated starch crosslinking to produce starches with broad variation in rheological properties, while retaining high level of RS that could benefit diverse applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104251"},"PeriodicalIF":6.8,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145157182","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}

引用次数: 0