Innovative Food Science & Emerging Technologies最新文献

Combined effect of pulsed electric fields and drying method on the microbial load and protein properties of house crickets (Acheta domesticus)

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-20 DOI: 10.1016/j.ifset.2025.104027

Marios Psarianos , Luma Rossi Ribeiro , Eva Landgräber , Shikha Ojha , Oliver K. Schlüter

{"title":"Combined effect of pulsed electric fields and drying method on the microbial load and protein properties of house crickets (Acheta domesticus)","authors":"Marios Psarianos , Luma Rossi Ribeiro , Eva Landgräber , Shikha Ojha , Oliver K. Schlüter","doi":"10.1016/j.ifset.2025.104027","DOIUrl":"10.1016/j.ifset.2025.104027","url":null,"abstract":"<div><div>House crickets are already being consumed as food in many parts of the world. Pulsed electric fields (PEF) constitute a nonthermal food process capable of improving microbial stability, enhancing conventional processes, and altering protein structure. This study examined the impact of PEF pretreatment (4.4 kV/cm, 500 pulses) on cricket flour production, using oven-drying and freeze-drying. PEF reduced the energy consumption by 18.04 % in oven and 49.82 % in freeze-drying. Microbiological evaluation and assessment of protein properties were conducted on the produced flour. While PEF alone did not fully inactivate microorganisms, combining it with oven drying significantly reduced microbial levels (2.7 log/g, 1.6 log/g, and 2 log/g, for mesophilic bacteria, <em>Enterobacteria</em>, and molds, respectively). No reduction in spore count was noted. PEF influenced protein properties differently based on the drying method, increasing disulfide content by 34.18 % and hydrophobicity by 39.94 % in freeze-dried crickets and not influencing oxidation (33.44 and 17.63 nmol/g protein for oven and freeze-dried flours, respectively). Colloidal properties were primarily affected by the drying method. PEF also affected the secondary structure of oven-dried cricket proteins. PEF pretreatment and drying methods exhibit combined effect on the quality and stability of cricket flour.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104027"},"PeriodicalIF":6.3,"publicationDate":"2025-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876655","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

Effect of high-pressure homogenization on soy hulls and okara with or without soy hulls: Characterization and functionalities

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-19 DOI: 10.1016/j.ifset.2025.104028

Emmanuel Freddy Osse , Ahasanul Karim , Mohammed Aider , Seddik Khalloufi

{"title":"Effect of high-pressure homogenization on soy hulls and okara with or without soy hulls: Characterization and functionalities","authors":"Emmanuel Freddy Osse , Ahasanul Karim , Mohammed Aider , Seddik Khalloufi","doi":"10.1016/j.ifset.2025.104028","DOIUrl":"10.1016/j.ifset.2025.104028","url":null,"abstract":"<div><div>The production of soy milk and tofu may or may not involve a hulling step, generating two distinct by-products: okara from dehulled soybeans (okara㊀SH) and non-dehulled soybeans (okara㊉SH), which retain soy hulls (SH). The main objective of this study was to investigate the compositional and functional differences between these by-products and the effects of high-pressure homogenization (HPH) on their physicochemical, structural, and functional properties. Okara㊀SH, okara㊉SH, and SH were analyzed before and after HPH (1000 bar, 1 pass). Results showed that SH significantly impacted okara㊉SH composition, reducing protein content by 9 % (20.73 ± 0.02 %) while increasing cellulose by 46 % (15.44 ± 1.41 %) compared to okara㊀SH (22.61 ± 0.39 % protein, 9.88 ± 0.09 % cellulose). SH also influenced functional properties, lowering swelling capacity by 46 % (7.02 ± 0.69 to 3.80 ± 0.47 mL/g) and glucose adsorption capacity by 34 % (2.40 ± 0.18 to 1.58 ± 0.07 mmol/g) in okara㊉SH. HPH was beneficial for all samples; however, a positive effect of SH was observed for certain properties, such as oil-holding capacity (OHC). HPH significantly improved OHC, with increases of 467 % in SH (from 2.20 ± 0.02 g/g to 12.47 ± 0.68 g/g), 435 % in okara㊉SH (from 2.50 ± 0.05 g/g to 13.38 ± 0.51 g/g), and 425 % in okara㊀SH (from 2.78 ± 0.02 g/g to 14.60 ± 0.40 g/g). Moreover, water-holding capacity and solubility also improved post-HPH, suggesting enhanced application potential. Structural analysis confirmed HPH-induced modifications, including particle size reduction and matrix disintegration. These findings highlight HPH as a promising method for improving the functionality of soy by-products, particularly for food applications requiring enhanced water and oil retention properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104028"},"PeriodicalIF":6.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143860362","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

Ultrafast osmotic distillation for cranberry juice concentration with hydrophilic ionic liquid as receiving phase

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-19 DOI: 10.1016/j.ifset.2025.104026

René Cabezas , Elsie Zurob , Luis Pino-Soto , Andrea Plaza , Gastón Merlet , Claudio Araya-Lopez , Felipe Olea , Roberto Castro-Muñoz , Esteban Quijada-Maldonado , Julio Romero

{"title":"Ultrafast osmotic distillation for cranberry juice concentration with hydrophilic ionic liquid as receiving phase","authors":"René Cabezas , Elsie Zurob , Luis Pino-Soto , Andrea Plaza , Gastón Merlet , Claudio Araya-Lopez , Felipe Olea , Roberto Castro-Muñoz , Esteban Quijada-Maldonado , Julio Romero","doi":"10.1016/j.ifset.2025.104026","DOIUrl":"10.1016/j.ifset.2025.104026","url":null,"abstract":"<div><div>This study presents an innovative application of the hydrophilic ionic liquid (IL) 1-methyl-3-octylimidazolium chloride as a novel receiving phase in the osmotic distillation (OD) process for cranberry juice concentration. A hydrophobic hollow fiber membrane module was employed, operating at a 10:1 juice-to-IL volumetric ratio and 30 °C, achieving a maximum transmembrane flux of 2.5 kg m<sup>−2</sup> h<sup>−1</sup>.</div><div>The findings demonstrate the potential of ILs to enhance process efficiency while preserving key quality attributes like total soluble solids, phenolic compounds, and aroma which are critical for consumer acceptance. A resistance-in-series mathematical model accurately predicted mass and heat transfer behavior, identifying the membrane pores as the dominant resistance to mass transfer, approximately 400 times greater than other transport steps.</div><div>Compared to conventional OD using saturated CaCl₂ brine and flash drying techniques, IL-based OD showed superior performance in retaining sensory and nutritional quality, while also reducing energy consumption. This study contributes to the development of scalable and resource-efficient food processing technologies by demonstrating the feasibility of ILs as emerging alternatives for gentle concentration processes. The results offer meaningful implications for sustainable food production, aligning with current industry demands for mild, innovative processing strategies that preserve high-value product integrity and extend shelf life.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104026"},"PeriodicalIF":6.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874283","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

A novel 3D food printing technique: Achieving tunable porosity and fracture properties via liquid rope coiling

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-16 DOI: 10.1016/j.ifset.2025.104022

Aref Ghorbani , Sophia Jennie Giancoli , Seyed Ali Ghoreishy , Martijn W.J. Noort , Mehdi Habibi

引用次数: 0

Mechanistic modelling and simulation of instant decompression assisted novel steaming treatment for the characterization of no cooking rice-a new insight

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-11 DOI: 10.1016/j.ifset.2025.104016

Sonam Kumari , Manuj Kumar Hazarika , Sourav Chakraborty

{"title":"Mechanistic modelling and simulation of instant decompression assisted novel steaming treatment for the characterization of no cooking rice-a new insight","authors":"Sonam Kumari , Manuj Kumar Hazarika , Sourav Chakraborty","doi":"10.1016/j.ifset.2025.104016","DOIUrl":"10.1016/j.ifset.2025.104016","url":null,"abstract":"<div><div>Instant controlled pressure drop (ICPD) treatment is an emerging technology involving high-pressure saturated steam treatment in combination with instant vacuum decompression. The treatment reactions were simulated based on mechanistic modelling approach for the characterization of novel no cooking rice. The process involves treating post-harvested or soaked post-dried paddy with saturated steam (0.1–0.5 MPa for 150–100 s), and drying at 40–60 °C temperature. Standardized process conditions as obtained from the optimization were treatment pressure of 0.5 MPa, treatment time of 150 s, and degree of polishing of 12 % with maximum rehydration ratio of 4.16 and minimum cooking time of 5 min. The rice underwent gelatinization during ICPD treatment, exhibiting first-order kinetics and a progressive increase in gelatinization values as the treatment pressure varied. Further indications of enhanced quality attributes, such as cooking and rehydration, were discernible from the results of scanning electron microscopy (SEM) and X-ray diffraction (XRD) data and also based on the interpretation of hydration, drying, and rehydration kinetics. From the results of XRD, V and B-type peaks could be observed and interpreted in ICPD-treated rice due to the formation of amylose–lipid complex and retrogradation of starch molecules during parboiling. Besides, ICPD-treatment filled rice cracks progressively owing to starch gelatinization, according to SEM data. Soaking leaches starch out and plugs all the pores and fractures in the kernel, while steaming causes it to swell and expand, creating a smooth surface and filling gaps.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104016"},"PeriodicalIF":6.3,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850713","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

Application of cold plasma for rice bran preservation: Effects on stability and quality

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-11 DOI: 10.1016/j.ifset.2025.104025

Wencheng Yang, Huanhuan Ma, Huanling Lan, Wenxia Liao, Xueyuan Lin, Chang Li

{"title":"Application of cold plasma for rice bran preservation: Effects on stability and quality","authors":"Wencheng Yang, Huanhuan Ma, Huanling Lan, Wenxia Liao, Xueyuan Lin, Chang Li","doi":"10.1016/j.ifset.2025.104025","DOIUrl":"10.1016/j.ifset.2025.104025","url":null,"abstract":"<div><div>The storage of rice bran is challenging for traditional methods, making it crucial to explore new technologies. This study used dielectric barrier discharge (DBD) plasma with air and argon as working gases to treat rice bran under various voltage and time conditions. The effects on rice bran stability and quality were evaluated by analyzing changes in color difference, acid value (AV), peroxide value (POV), fatty acids, volatile components, and antioxidant capacity. Results showed that neither air nor argon plasma significantly affected rice bran color but both enhanced its antioxidant capacity. Higher voltage and longer treatment time improved antioxidant capacity while reducing γ-oryzanol and α-tocopherol levels. Air and argon plasmas significantly affected the volatile components of rice bran; aldehyde-like substances increased with air plasma while acids increased with argon plasma treatment. The rate of increase in AV during storage decreased significantly after treatment with air or argon plasma. Plasma treatment substantially increased the POV initially but decreased over storage duration. Air plasma exhibited better preservation effects compared to argon plasma. Principal component analysis (PCA) indicated that air plasma at 55 kV for 8 min demonstrated optimal characteristics for rice bran storage. Although cold plasma has demonstrated potential in rice bran storage, the issues on oxidation of polyunsaturated fatty acid and potential loss of active ingredients should be solved in the future.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104025"},"PeriodicalIF":6.3,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828926","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

Influence of cell disruption on techno-functional properties and digestibility of Chlorella vulgaris proteins

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-10 DOI: 10.1016/j.ifset.2025.104023

Simon Van De Walle , Koenraad Muylaert , Geert Van Royen

{"title":"Influence of cell disruption on techno-functional properties and digestibility of Chlorella vulgaris proteins","authors":"Simon Van De Walle , Koenraad Muylaert , Geert Van Royen","doi":"10.1016/j.ifset.2025.104023","DOIUrl":"10.1016/j.ifset.2025.104023","url":null,"abstract":"<div><div>Due to their high protein content, low resource requirements, and high productivity, microalgae are a promising source of potentially sustainable and functional protein. However, the rigid cell wall of <em>Chlorella vulgaris</em> restricts protein bioaccessibility and reduces protein solubility. The latter restricts the techno-functional properties of the protein, presenting challenges for its use in food applications. This study evaluated the impact of cell disruption by high-pressure homogenization (HPH), bead milling (BM), and pulsed electric field (PEF), on protein digestibility and techno-functional properties. To examine the impact of each method, frozen-thawed <em>C. vulgaris</em> biomass was treated with HPH (600 bar and 1200 bar), BM (0.5 and 1 mm beads), and PEF (6 kV/cm, up to 100 kJ/kg). PEF had minimal impact on protein solubility and was excluded from further analysis. HPH and BM significantly improved protein solubility and enhanced <em>in vitro</em> protein digestibility (from 65 % to over 80 %). Emulsion droplet size was reduced, while foaming capacity and stability were enhanced by both HPH and BM. Similarly, these methods reduced the minimal gelling concentration and increased the oil holding capacity. These improvements make disrupted <em>C. vulgaris</em> a competitive alternative to conventional plant proteins. These findings highlight the potential of cell disrupted <em>C. vulgaris</em> as a potentially sustainable, versatile protein source for innovative food formulations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104023"},"PeriodicalIF":6.3,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824179","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

Starch-based hydrogels produced by high-pressure processing (HPP): The effect of high pressure on volume changes

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-08 DOI: 10.1016/j.ifset.2025.104024

K. Koshenaj , S. Carpentieri , G. Ferrari

{"title":"Starch-based hydrogels produced by high-pressure processing (HPP): The effect of high pressure on volume changes","authors":"K. Koshenaj , S. Carpentieri , G. Ferrari","doi":"10.1016/j.ifset.2025.104024","DOIUrl":"10.1016/j.ifset.2025.104024","url":null,"abstract":"<div><div>The transformation of a solution into a gel, known as the sol-gel transition, can be observed in a variety of systems, such as colloidal suspensions, polymers, and biomolecules. Among them, starch, a plant-derived polysaccharide, undergoes sol-gel transition when subjected to different processing conditions, displaying intriguing rheological characteristics. This work aimed to investigate the mechanism of pressure-inducted gelatinization, with a particular focus on the impact of high pressure on volume changes. The investigation was carried out using different starches, namely rice, corn, and wheat dissolved in water at a constant concentration of 20 % <em>w</em>/w. The starch solutions underwent HPP, and the treatment conditions used were high pressures in the range of 500–700 MPa and holding times between 5 min and 15 min. The volume changes were assessed by using differential scanning calorimetry (DSC) and microscopy techniques. The results obtained showed that, regardless of the starch source and the evaluation method used, the volume changes, related to the partial molar volume of a polymer in a solvent, had negative values (−12.63 − −35.83 mL/mol) and decreased with increasing the pressure level. As a result, it can be suggested that when the amorphous and crystalline regions of the granules were hydrated under pressure, producing the swelling of starch granules, the partial volume of starch decreased due to molecular-level rearrangements or interactions occurring within the starch granules during the sol-gel transition. This study provides valuable insights into the fundamental mechanisms of pressure-induced starch gelatinization, which could pave the development of more stable, functional, and efficient products where controlled texture and consistency are critical.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104024"},"PeriodicalIF":6.3,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143815803","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

Nutritional improvement of wheat grains and soybeans by solid-state fermentation with Pleurotus ostreatus mycelium

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-08 DOI: 10.1016/j.ifset.2025.104021

Mariano M. Pascual , Lucila T. Herbert , Marilina Campos , Valeria Jurski , Julio C. Painefilú , Carlos M. Luquet

{"title":"Nutritional improvement of wheat grains and soybeans by solid-state fermentation with Pleurotus ostreatus mycelium","authors":"Mariano M. Pascual , Lucila T. Herbert , Marilina Campos , Valeria Jurski , Julio C. Painefilú , Carlos M. Luquet","doi":"10.1016/j.ifset.2025.104021","DOIUrl":"10.1016/j.ifset.2025.104021","url":null,"abstract":"<div><div>The nutritional quality of plant-based substrates can be improved through fungi-based fermentation. This study evaluates changes in the nutritional and non-nutritional composition of food substrates biotransformed with the edible mushroom <em>Pleurotus ostreatus</em> over time. The mycelium was cultivated on wheat grains or soybeans using solid-state fermentation, and the myceliated substrates were analyzed. Mycelium grows on both substrates but at a higher rate in wheat grains. Protein and phosphorus contents increase linearly with mycelial growth in both substrates, with final values up to 53 % and 36 % higher than the initial contents in wheat, while carbohydrates decrease linearly. Phytic acid shows a linear decrease, coinciding with 3- and 2-fold increases in wheat and soybean's acid-soluble/total phosphorous ratio. Phenolic content and antioxidant capacity increase in both myceliated substrates, fitting logistic growth models, with 7.8- and 4.8-fold increases in wheat. This study shows that solid-state fermentation with <em>P. ostreatus</em> can be applied to wheat and soybeans to enhance their content of valuable nutrients and bioactive compounds and to decrease their antinutrient content. Changes in both nutritional and non-nutritional composition are linked to the extent of mycelial growth, which can be reliably evaluated by simply measuring the percentage of substrate consumption.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104021"},"PeriodicalIF":6.3,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143815804","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

New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-07 DOI: 10.1016/j.ifset.2025.104018

Like Yang, Weizhuo Zhu, Yangyue Ding, Yongliang Zhuang

{"title":"New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis","authors":"Like Yang, Weizhuo Zhu, Yangyue Ding, Yongliang Zhuang","doi":"10.1016/j.ifset.2025.104018","DOIUrl":"10.1016/j.ifset.2025.104018","url":null,"abstract":"<div><div>Walnut protein (WP) is a high-quality plant protein with remarkable nutritional value. However, the limited solubility of WP hinders its widespread application. This study investigated the effects of high-pressure homogenization (HPH) and limited enzymatic hydrolysis and their synergistic influence on the structure and functionality of WP. All treatments increased the surface hydrophobicity (H<sub>0</sub>) and free sulfhydryl content (-SH) and reduced the particle size. The use of HPH in synergy with alcalase (HWP-A) and trypsin (HWP-T) altered the structure of walnut proteins and enhanced the hydrolysis process and functional properties of the proteins. Structural analysis showed an increase in the content of random coils in the secondary structure, endogenous fluorescence spectroscopy resulted in a red-shift, atomic force microscopy (AFM) indicated distinct changes in surface morphology, with the height of the bulges increasing from 5.6 nm for WP to 52.0 nm for HWP-A and 52.7 nm for HWP-T. Small-angle X-ray scattering (SAXS) analysis revealed the disruption of internal protein aggregates. Regarding the functional properties, the foaming capacity increased from 20.86 % for WP to 90.41 % for HWP-A and 83.33 % for HWP-T, and the emulsion activity index rose from 21.07 m<sup>2</sup>/g for WP to 44.10 m<sup>2</sup>/g for HWP-A and 46.29 m<sup>2</sup>/g for HWP-T. The synergistic effect of HPH and limited enzymatic hydrolysis represents a promising approach to improving the functionality and applicability of walnut meal proteins.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104018"},"PeriodicalIF":6.3,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800039","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