Innovative Food Science & Emerging Technologies最新文献

{"title":"Prediction and changing patterns of physicochemical properties of rice flour during radio frequency heating","authors":"Dongsheng Hu ,&nbsp;Jiahong Yuan ,&nbsp;Mengge Li ,&nbsp;Yingqi Tian ,&nbsp;Gaoji Yang ,&nbsp;Liumin Fan ,&nbsp;Rui Li ,&nbsp;Shaojin Wang","doi":"10.1016/j.ifset.2025.104126","DOIUrl":"10.1016/j.ifset.2025.104126","url":null,"abstract":"<div><div>Poor structural formability of native rice flour limits its application in gluten-free food processing. Radio frequency (RF) heating, as an emerging dielectric heating technology, is a promising alternative to conventional thermal methods as it enables volumetric heating through molecular dipole rotation and ionic conduction, achieving faster heating rates and higher energy efficiency for improving rice flour properties. Conventional quality assessment is time-consuming and costly, motivating adoption of back-propagation artificial neural networks (BP-ANN) due to their demonstrated superiority in decoding complex nonlinear relationships between multi-parametric process inputs and physicochemical outputs. This study investigated the effects of RF technology under different treatment temperatures (40–70 °C) and rice slurry concentrations (5 %–40 %) on the gelatinization degree (GD), pasting, functional, and rheological properties of rice flour and successfully established a quality prediction model using BP-ANN. Results showed that RF treatment enhanced GD and functional properties (e.g., water absorption capacity increased by 3.14 times, oil absorption capacity by 82.7 %), but excessive heating (&gt; 55 °C) compromised viscosity and gel network stability. Multivariate analysis revealed that the treatment temperature was the primary factor driving physicochemical changes in rice flour. The BP-ANN achieved high-precision predictions, outperforming other machine learning methods. These findings provide feasibility for the intelligent modification of rice flour during RF heating.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104126"},"PeriodicalIF":6.3,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696984","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":"Application of dietary fibers as hydrocolloids: Experimental evaluation in a model processed cheese sauce system","authors":"Jagoda O. Szafrańska ,&nbsp;Konrad Terpiłowski ,&nbsp;Bartosz G. Sołowiej","doi":"10.1016/j.ifset.2025.104121","DOIUrl":"10.1016/j.ifset.2025.104121","url":null,"abstract":"<div><div>This study investigates the impact of dietary fibers (beetroot or carrot) on the surface texture, rheological behavior, and stability of processed cheese sauces made with different fat sources: anhydrous milk fat (AMF), organic coconut oil (OCO), or rapeseed oil (RO). Surface roughness (R_a, R_q, R_t) was analyzed using optical profilometry, and emulsion stability was evaluated via Turbiscan Stability Index (TSI). Optical microscopy enabled qualitative assessment of droplet distribution, while rheological parameters—storage modulus (G′), loss modulus (G″), and viscosity—were measured alongside instrumental texture properties (hardness, adhesiveness, cohesiveness). Results showed that both fiber type and concentration significantly influenced all analyzed parameters. Beetroot fiber at 1 % in OCO-based sauces produced the highest surface roughness, which decreased at 4 % fiber concentration, indicating improved homogenization. Carrot fiber at 4 % also contributed to a smoother surface. TSI revealed highest instability in AMF-based samples with 3 % carrot fiber, while 4 % fiber improved stability. A correlation was found between surface roughness and instability. AMF-based samples displayed the highest G′, suggesting a more robust elastic network, with beetroot fiber enhancing elasticity more effectively. All fiber-enriched sauces showed shear-thinning behavior, with highest viscosity observed in AMF-based sauces containing 4 % fiber. Texture analysis confirmed that increasing fiber concentration enhanced firmness and cohesiveness. Overall, fiber type and concentration, along with fat source, are key to optimizing the structural and functional properties of processed cheese sauces, supporting the formulation of fiber-enriched emulsified foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104121"},"PeriodicalIF":6.3,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144704745","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":"Enhancing DHA algal oil delivery with emulsions: Impact of high-pressure homogenization and ultrasonication on in vitro digestion and ex vivo absorption efficiency","authors":"Yiqing Chen ,&nbsp;Peng Wu ,&nbsp;Zejun Hu ,&nbsp;Luping Wang ,&nbsp;Xia Jin ,&nbsp;Xiao Dong Chen","doi":"10.1016/j.ifset.2025.104124","DOIUrl":"10.1016/j.ifset.2025.104124","url":null,"abstract":"<div><div>Docosahexaenoic acid (DHA), an essential omega-3 fatty acid with well-documented health benefits, faces challenges in food applications due to its poor water solubility, oxidative instability, and limited intestinal absorption. Lipid-based emulsions offer a promising strategy to enhance DHA delivery; however, the influence of high-pressure homogenization (HPH) and ultrasonication (US), which are widely employed high-energy preparation techniques, on DHA digestion and absorption remains inadequately understood. In this study, DHA algal oil emulsions stabilized with whey protein isolate (WPI) were prepared using HPH (at 120, 240, and 500 bar) and US (at 100, 200, and 300 W), and their <em>in vitro</em> digestion and <em>ex vivo</em> intestinal absorption efficiency were evaluated. The results indicated that all emulsions, with mean particle sizes ranging from 228 to 746 nm, exhibited similar microstructure during digestion, with oil droplets aggregating and increasing in size during gastric phase, followed by a reduction in size due to hydrolysis of proteins and oil droplets in the intestinal phase. At the end of digestion, the degree of proteolysis was higher in HPH-produced emulsions (29.0 % to 30.4 %) compared to US-processed emulsions (25.7 % to 27.1 %). Similarly, HPH-treated emulsions also demonstrated a greater free fatty acid (FFA) release (30.1 % at 120 bar to 32.0 % at 500 bar) than those prepared with US (23.6 % at 100 W to 28.7 % at 300 W), with both techniques yielding higher FFA release ratio than bulk oil (18.4 %). <em>Ex vivo</em> absorption studies using a rat small intestine model revealed that emulsions significantly improved FFA absorption (22.5 % to 29.1 %) compared to bulk oil (8.3 %), although no statistically significant difference was observed between HPH- and US-treated emulsions. This study provides valuable insights into how preparation techniques influence DHA digestion and absorption efficiency, thus offering strategies to optimize DHA emulsion-based delivery systems for enhanced bioavailability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104124"},"PeriodicalIF":6.3,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144702605","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 of Cu-tannic acid laccase-mimicking nanozyme for effective degradation of aflatoxin B1","authors":"Xingke Zhang ,&nbsp;Hao Lv ,&nbsp;Zhiyong Rao ,&nbsp;Jiyuan Yin ,&nbsp;Wei Zhang ,&nbsp;Lihong Zhao ,&nbsp;Zhixiang Wang ,&nbsp;Yongpeng Guo","doi":"10.1016/j.ifset.2025.104123","DOIUrl":"10.1016/j.ifset.2025.104123","url":null,"abstract":"<div><div>Aflatoxin B₁ (AFB₁) is a notorious mycotoxin known for its mutagenic and carcinogenic properties, representing a significant hazard to food safety. This study synthesized copper-tannic acid (CuTA) nanosheets with laccase-like activity through a straightforward self-association process involving copper and tannic acid. The CuTA nanozyme demonstrated the ability to oxidize AFB₁, achieving a degradation rate of 95 % at an initial AFB₁ concentration of 2 μg mL⁻¹ at 37 °C within 24 h. UHPLC-HRMS analysis identified four degradation products catalyzed by CuTA nanozyme: M1 (C₁₆H₁₂O₅), M2 (C₁₇H₁₂O₇), M3 (C₁₇H₁₂O₇) and M4 (C₁₆H₁₄O₆). Three degradation pathways were proposed: 1) cleavage of the lactone ring in the coumarin moiety; 2) C3-hydroxylation leading to the formation of aflatoxin Q₁; 3) epoxidation of the unsaturated carbons on the terminal furan ring, followed by epoxide removal and loss of the methoxy group from the side chain of the benzene ring. The combined in vitro and in vivo toxicity evaluations demonstrated the significant detoxification capability of the CuTA nanozyme on AFB₁. Moreover, the application of CuTA nanozyme to degrade AFB₁ in peanut oil resulted in a removal rate of 78 % within 9 h. Collectively, these findings underscore the considerable potential of utilizing laccase-mimicking CuTA nanozyme for the detoxification of AFB₁.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104123"},"PeriodicalIF":6.3,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685858","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":"Magnetic field-mediated heating: An effective approach for regulating the thermal aggregation behavior and gelation properties of low-salt myosin","authors":"Xinyue Zhang ,&nbsp;Jingyang Liu ,&nbsp;Jingjiao Jiang ,&nbsp;Qianwen Jiang ,&nbsp;Xiaoyu Wu ,&nbsp;Xue Liu ,&nbsp;Yuanhua Zhou ,&nbsp;Jing Ma ,&nbsp;Weiqing Sun ,&nbsp;Xiaopeng Hu","doi":"10.1016/j.ifset.2025.104120","DOIUrl":"10.1016/j.ifset.2025.104120","url":null,"abstract":"<div><div>The study aimed to elucidate the underlying mechanism of magnetic field-mediated heating (MFMH) treatment on the thermal aggregation behavior of myosin under low-salt conditions. The dynamics of myosin aggregation and gelation properties formed at different heating temperatures were investigated under conditions with and without magnetic field treatment (3.8 mT). The results demonstrated that applying a magnetic field during heating notably decreased the turbidity of myosin, particularly at 60 °C, where it decreased from 0.66 to 0.58, exhibiting a noticeable delay in thermal aggregation. Meanwhile, magnetic field treatment (3.8 mT) led to a substantial reduction in myosin particle size, which promoted the subsequent formation of an ordered protein aggregation. Structural analysis indicated that the intervention of magnetic field facilitated the shift from α-helix to β-sheet, which enhanced the development of a well-organized gel network structure. PCA analysis results further validated this finding. Moreover, the surface hydrophobic characteristics of myosin were reduced (a substantial decline of 9.08 %), while disulfide bond was enhanced from 0.73 to 1.03 g/L (65 °C), promoting cross-linking in the head region of myosin. Intermolecular force results indicated that magnetic field mediation significantly enhanced ionic bonds while reducing hydrophobic interactions during the thermal aggregation of myosin. It can be seen that magnetic field can improve the gel properties of myosin by regulating its thermal aggregation process, and magnetic field treatment may be a potential physical method to improve the quality of low salt gel meat products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104120"},"PeriodicalIF":6.3,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685974","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":"Numeric and machine learning modeling of mass transfer in radish brining with pulsed electric field and plasma-activated water pretreatments","authors":"Si-Yeon Kim ,&nbsp;Sung-Roc Jang ,&nbsp;Sea C. Min","doi":"10.1016/j.ifset.2025.104122","DOIUrl":"10.1016/j.ifset.2025.104122","url":null,"abstract":"<div><div>Brining requires a high NaCl concentration and long duration, complicating quality management and necessitating accurate prediction models. This study explores the synergistic effects of low-intensity pulsed electric field (PEF) and plasma-activated water (PAW) pretreatments on radish brining in 5 % and 10 % NaCl solutions, predicting mass transfer using numeric and machine learning models while evaluating microstructural changes by the pretreatments. The combined PEF (0.2–0.4 kV/cm) and PAW (oxidation-reduction potential: 496–531 mV) pretreatment reduced the brining rate by up to 42 % compared the rate obtained without the treatment during the initial stage of brining. This effect was attributed to enhanced cell permeability, as evidenced by increased electrical conductivity and <em>Z</em>-index. The Ensemble model, a machine learning model, provided competitive prediction on the moisture loss and NaCl uptake rate compared to numeric models, with a root mean square error of 0.04 for moisture loss and 0.01 for NaCl uptake, and a higher <em>R</em>² (0.99 for moisture loss, 0.99 for NaCl uptake). PEF and PAW individually enhanced moisture loss (up to 43.81 %) and NaCl uptake (up to 8.17 %), with combined treatments showing synergistic effects, particularly at 10 % NaCl due to greater osmotic gradients. The combined application of PEF and PAW pretreatments increased the hardness and decreased the cutting force of radish. These findings suggest that PEF and PAW pretreatments enhance mass transfer efficiency in the brining process and the process can be adequately predicted using the machine learning model.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104122"},"PeriodicalIF":6.3,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144702660","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":"Synergistic combination of ultrasound and bacteriophages therapy for effective control of biofilm formation by multidrug-resistant Salmonella Typhimurium","authors":"Lei Yuan ,&nbsp;Lili Ma ,&nbsp;Yang Liu ,&nbsp;Yurou Jiang ,&nbsp;Dan Xiong ,&nbsp;Zhenbo Xu ,&nbsp;Zhenquan Yang ,&nbsp;Xin-an Jiao","doi":"10.1016/j.ifset.2025.104117","DOIUrl":"10.1016/j.ifset.2025.104117","url":null,"abstract":"<div><div><em>Salmonella Typhimurium</em> is a foodborne pathogen threatening public health by forming resilient biofilms on food-processing surfaces. Bacteriophage-based intervention has gained significant recognition as an eco-friendly and sustainable approach for combating pathogenic bacteria and addressing antimicrobial resistance dissemination. However, the effectiveness of phage treatment is limited by the physical barrier of biofilms and the formation of phage-resistant strains. This study aimed to develop an ultrasound-assisted phage therapy to control multidrug-resistant <em>Salmonella</em> biofilms in the food industry. Specifically, using multidrug-resistant <em>S.</em> Typhimurium N20 as the host, three novel virulent phages, including two short-tailed phages (ST-YZU-14 and ST-YZU-19) and one <em>Myoviridae</em> phage (ST-YZU-21) were identified. These phages showed high efficiency, with large burst sizes (50, 158, and 138 PFU/host cell, respectively), and short latency periods (10, 5, and 15 min, respectively). Their optimal multiplicity of infection (MOI) values were 0.1, 0.1, and 1, respectively. The complete genomic sequences of the phages ranged from 40,083 to 44,328 bp and GC content of 48.25 %–49.56 %, which consisted of 43, 47, and 275 open reading frames for ST-YZU-14, ST-YZU-19, and ST-YZU-21, respectively. Genomes without drug-resistant genes and virulence determinants were confirmed. Phages exhibited strong inhibitory effects against <em>S.</em> Typhimurium in pork at 4 °C (0.32–0.58 Log CFU/g) and 37 °C (1.14–1.54 Log CFU/g). Finally, ultrasound-phage combination therapy effectively eradicated <em>S.</em> Typhimurium biofilms on polyethylene and stainless steel substrates, with synergistic treatments reducing biofilm formation to undetectable levels in some cases, and achieving up to 79.9 % reduction in thickness and 99.15 % reduction in coverage via confocal laser scanning microscopy (CLSM) analysis. This study established a phage-ultrasound combination therapy as a powerful strategy against biofilms of multidrug-resistant <em>Salmonella</em> strains.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104117"},"PeriodicalIF":6.3,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144685973","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":"Ultrasound–accelerated Maillard reaction to improve functional and antioxidant properties of hemp protein–carboxymethyl chitosan conjugates as a future food ingredient","authors":"Nareekan Chaiwong ,&nbsp;Mohsen Gavahian ,&nbsp;Pavalee Chompoorat Tridtitanakiat ,&nbsp;Phatthanaphong Therdtatha ,&nbsp;Churairat Moukamnerd ,&nbsp;Noppol Leksawasdi ,&nbsp;Yuthana Phimolsiripol","doi":"10.1016/j.ifset.2025.104118","DOIUrl":"10.1016/j.ifset.2025.104118","url":null,"abstract":"<div><div>This study investigates the functional and antioxidant properties of hemp protein–carboxymethyl chitosan (HP–CMCH) conjugates under the effect of conventional wet heating (non–UMR, 12 h heated) and ultrasonic–accelerated Maillard reaction (UMR). The results indicate that UMR at 70 °C for 2 h achieved the optimal balancing of functional and antioxidant properties. This highlights that effective Maillard conjugation can be achieved at lower temperatures and shorter times than conventional methods. Under this optimal condition, solubility increased from 40-50 % (native and untreated) to 88.37 %, while emulsifying activity index (EAI) and emulsion stability index (ESI) improved to 29.67 m²/g and 33.46 min, respectively. Similarly, foaming capacity and foaming stability reached 70.11 % and 68.64 %, while water–holding capacity (WHC) and oil–holding capacity (OHC) increased to 85.16 % and 60.76 %, respectively. Antioxidant activity, assessed using DPPH, ABTS, and FRAP assays, was significantly enhanced, with values of 28.46 %, 27.89 %, and 24.02 μmol FeSO₄/g, respectively. Therefore, UMR at 70 °C for 2 h is a highly efficient approach for accelerating protein unfolding and formation of Maillard reaction products and improving the functionality and bioactivity of HP–CMCH conjugates, presenting valuable applications in food, nutraceutical, and biomaterial industries as sustainable bio-based ingredients.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104118"},"PeriodicalIF":6.3,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679517","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":"Enhancing hydrothermal extraction of plant cell wall polysaccharides using radio frequency energy: A case study on extracting pectin from pomelo peels","authors":"Mingtai Wu ,&nbsp;Bowen Wang ,&nbsp;Jin Wang ,&nbsp;Shaojin Wang ,&nbsp;Bo Ling","doi":"10.1016/j.ifset.2025.104119","DOIUrl":"10.1016/j.ifset.2025.104119","url":null,"abstract":"<div><div>Radio frequency (RF) heating and hydrothermal treatment, as environmentally friendly and efficient technologies, have been widely applied in food processing. This study aims to investigate the effect of RF-assisted hydrothermal extraction (RFAHE) of plant cell wall polysaccharides, using pomelo peel pectin (PPP) as a case study. Based on the optimized RFAHE operating conditions, the yield, physicochemical, and structural properties of PPP obtained from RFAHE, acidic RFAHE (ARFAHE), microwave-assisted HE (MWAHE), and hydrothermal extraction (HE) alone were compared. The optimized RFAHE conditions are as follows: heated at 122 °C and liquid/solid ratio of 40 mL/g for 17 min. The pectin yields were 20.8 ± 0.7, 20.6 ± 0.8, 23.8 ± 0.6, and 18.7 ± 0.6 % for RFAHE, MWAHE, ARFAHE, and HE alone, respectively. Among the four samples, the RFAHE sample had the highest degree of esterification and antioxidant capacity, as well as the lowest molecular weight, while the ARFAHE sample exhibited the opposite characteristics. The GalA content of the RFAHE sample was higher than that of the MWAHE sample but slightly lower than the standard for commercial food-grade pectin. FTIR, XRD, and ¹H NMR analysis indicated that there were no significant differences in the main chemical structures among the four samples. The results from this study confirm that the extraction efficacy of RFAHE is superior to that of MWAHE, and offer fundamental insights into the application of RFAHE for recovering cell wall polysaccharides from plant food wastes and byproducts.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104119"},"PeriodicalIF":6.3,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144665646","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":"Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice","authors":"Ngoc Quynh Anh Truong ,&nbsp;Alema Puzovic ,&nbsp;Dario Pavon-Vargas ,&nbsp;Kristyna Simkova ,&nbsp;Ibrahim Rabeeah ,&nbsp;Helen Murray ,&nbsp;Mariana Cecilia Grohar ,&nbsp;Maja Mikulič-Petkovšek ,&nbsp;Karin Mandl ,&nbsp;Manfred Gössinger ,&nbsp;Sara Rainieri ,&nbsp;Heidi Halbwirth ,&nbsp;Luca Cattani ,&nbsp;Massimiliano Rinaldi","doi":"10.1016/j.ifset.2025.104101","DOIUrl":"10.1016/j.ifset.2025.104101","url":null,"abstract":"<div><div>Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the effects of thermal pasteurization (TT), high-pressure processing (HPP), and pulsed electric fields (PEF), each at two intensity levels, on the physico-chemical and sensory properties of raspberry juice. Evaluated parameters included colour, viscosity, turbidity, browning index (BI), anthocyanin stability, ascorbic acid retention, and volatile aroma compounds. Thermal treatments caused significant colour changes, accelerating browning reactions and degrading anthocyanins and floral aroma compounds. Higher thermal treatment (80 °C) resulted in the most pronounced browning and colour loss, reducing sensory quality. HPP treatments demonstrated pressure-dependent effects, with low-intensity HPP treatment causing the highest BI due to enzyme activation, while high-intensity HPP moderated browning. HPP also reduced viscosity and turbidity likely due to pectin degradation. In contrast, PEF-treated samples exhibited minimal changes in colour and browning but retained the lowest ascorbic acid levels, likely due to temperature spikes during processing. Multifactorial analysis identified volatile aroma compounds, particularly <span><math><mi>α</mi></math></span>-ionone and <span><math><mi>β</mi></math></span>-ionone, along with viscosity, turbidity, and BI, as the key differentiating factors among treatments. Particularly, ascorbic acid was not a primary contributor to the model, highlighting its limited role in treatment differentiation. The findings suggest that high-intensity PEF treatment offers the appropriate balance between nutrient retention and sensory quality, while TT and HPP treatments require optimization to minimize quality losses.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104101"},"PeriodicalIF":6.3,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654542","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}