Innovative Food Science & Emerging Technologies最新文献

{"title":"Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice","authors":"Xuemei Meng ,&nbsp;Tong Zhang ,&nbsp;Jun Li ,&nbsp;Xiya Cao ,&nbsp;Linan Duan ,&nbsp;Haitian Fang ,&nbsp;Junnan Xu","doi":"10.1016/j.ifset.2025.103918","DOIUrl":"10.1016/j.ifset.2025.103918","url":null,"abstract":"<div><div>To overcome the poor solubility and bioavailability of <em>p</em>-coumaric acid (<em>p</em>-CA), an inclusion complex (<em>p</em>-CA-<em>β</em>-CD) of <em>p</em>-CA and <em>β</em>-cyclodextrin (<em>β</em>-CD) was prepared. FT-IR, XRD, DSC, and SEM were performed to characterize the <em>p</em>-CA-<em>β</em>-CD complex. Additionally, the antibacterial activity of <em>p</em>-CA-<em>β</em>-CD against <em>Alicyclobacillus acidoterrestris</em> and the underlying mechanisms were investigated. The results confirmed the successful fabrication of <em>p</em>-CA-<em>β</em>-CD and demonstrated a significant enhancement in <em>p</em>-CA solubility upon complexation with <em>β</em>-CD. <em>p</em>-CA-<em>β</em>-CD effectively inhibited <em>A. acidoterrestris</em>, with an MIC of 1.4 mg/mL, by damaging cell membrane, reducing intracellular pH and ATP, increasing ROS levels, and altering cell morphology. Moreover, 1MIC of <em>p</em>-CA-<em>β</em>-CD caused 2.89 and 2.18 log reductions of <em>A. acidoterrestris</em> during apple juice storage at 4 °C and 25 °C, respectively, without remarkable effect on physicochemical indexes and sensory quality. These findings suggested that <em>p</em>-CA-<em>β</em>-CD could potentially be an emerging and promising natural agent for controlling <em>A. acidoterrestris</em> in juice.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103918"},"PeriodicalIF":6.3,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098226","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 the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat","authors":"Evangeline Aldrich Charlie ,&nbsp;Hanny Angrainy ,&nbsp;Hataichanok Kantrong","doi":"10.1016/j.ifset.2024.103916","DOIUrl":"10.1016/j.ifset.2024.103916","url":null,"abstract":"<div><div>Developing low-moisture extruded plant-based meat or Texturized Vegetable Protein (TVP) from alternative sources is crucial to address the concerns associated with soy-based TVP. This study explored the potential of rice bran (RB) and mung bean (MB) as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to produce TVP with 55 % protein based on the materials: soy (S-TVP) as the control, soy and rice bran (SR-TVP), mung bean and rice bran (MR-TVP), and mung bean (M-TVP). All the samples were subjected to low-moisture extrusion with 30 % feed moisture, 280 rpm screw speed, and 125 °C maximum barrel temperature. The physical properties (expansion ratio, bulk density, textural integrity, textural properties, surface appearance, microstructure), proximate analysis and functional properties (rehydration ratio; water holding capacity, and oil holding capacity) were assessed and statistically analyzed to evaluate the significance of RB and MB as alternative ingredients in TVP products. Results indicated significant differences (<em>p</em> &lt; 0.05) between the physical, proximate, and functional properties of the TVP samples, with rice bran and mung bean-based TVP exhibiting superior nutritional and functional properties to soy-based TVP. Findings suggested that rice bran and mung bean-based TVP were viable, sustainable options for diversifying plant-based protein sources.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103916"},"PeriodicalIF":6.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098211","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":"Innovative E-beam technology for validation of Salmonella inactivation kinetics in fresh shell eggs: A predictive modeling approach","authors":"Adiam Tesfai ,&nbsp;Ayesha Sarker ,&nbsp;Cangliang Shen ,&nbsp;Kristen E. Matak ,&nbsp;Jacek Jaczynski","doi":"10.1016/j.ifset.2024.103868","DOIUrl":"10.1016/j.ifset.2024.103868","url":null,"abstract":"<div><div>FDA and IFT defined fresh shell eggs as “potentially hazardous food”. By FDA, ≥5-log of <em>Salmonella Enteritidis</em> (SE) must be inactivated in pasteurized eggs. Only about 1 % of eggs are pasteurized in the U.S. <em>E</em>-beam was used to reduce SE and <em>S. Typhimurium</em> in fresh shell eggs. Two-sided e-beam showed adequate uniformity of dose absorbed (1.43 kGy). Predictive model for dose absorbed was developed and validated. D-value for SE was 0.34 ± 0.006 and 0.33 ± 0.018 kGy on TSA and XLD, respectively. <em>S. typhimurium</em> was more (<em>P</em> &lt; 0.05) radio-resistant at 0.40 ± 0.007 and 0.39 ± 0.009 kGy, respectively. Predictive model for <em>Salmonella</em> inactivation was developed and validated. Two-sided e-beam at 3 and 5 kGy resulted in ≥13.0-log and ≥ 21.7-log reduction of SE, respectively; while <em>S. typhimurium</em> was reduced at ≥11.1-log and ≥ 18.5-log, respectively. The predictive model indicated that lower doses such as 1.25 kGy of two-sided e-beam would result in FDA compliance for ≥5-log reduction of SE.</div></div><div><h3>Industrial relevance</h3><div>This work is relevant to non-thermal food processing, specifically to non-thermal inactivation of <em>Salmonella</em> in fresh shell eggs that are already packed in a standard retail container. Electron beam was used in this work to reduce <em>Salmonella</em> without heat to comply or exceed current U.S. Food and Drug Administration (FDA) requirements targeting ≥5-log destruction of <em>Salmonella Enteritidis</em>.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103868"},"PeriodicalIF":6.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143152985","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-intensity short-term electrical pulses pretreatment on efficiency and functional characteristics of extracted chia seed mucilage: Optimization through response surface methodology","authors":"Neda Karimi ,&nbsp;Hajar Abbasi ,&nbsp;Mojtaba Nasr-Esfahani","doi":"10.1016/j.ifset.2024.103915","DOIUrl":"10.1016/j.ifset.2024.103915","url":null,"abstract":"<div><div>Chia seed (<em><span>Salvia hispanica</span> L.</em>) mucilage with special properties is beneficial in the food industry. The effect of pulsed electric field (PEF) pretreatment on seeds at (0–7 kV/cm) and extraction at (25–80 °C) and (0.10–0.02 <em><span>w</span></em>/<em><span>v</span></em>) seeds to water ratio on efficiency and functional characteristics of extracted mucilage were assessed. The response surface methodology (RSM) was used for modeling and process optimization. Extraction efficiency was within the 4.60–16 % range and PEF pretreatment had a significant effect on increasing mucilage extracted rate. Mucilage extraction at high temperatures next to PEF pretreatment increased solubility, foaming capacity and stability of mucilage emulsion and reduced creaming index, emulsion particle size, and zeta potential (<em>p</em> &lt; 0.05). Applying PEF at 3.35 kV/cm and extraction at 71 °C and 0.05 <em><span>w</span></em>/<em><span>v</span></em> seeds to water ratio were the selected conditions for extracting the highest mucilage with the best functional characteristics. The mucilage extracted contained 72.20 % carbohydrates, 11.70 % protein, 6 % lipid, 5.80 % moisture and 4.30 % ash. It has shear-thinning behavior with solid viscoelastic structure in a relatively high strain range. The G′ was higher than G″ and the viscoelastic modulus increased at the entire frequency. Four endothermic peaks were observed in the thermoanalytical curve where the biggest was the first one at 70.99 °C. Microscopic images revealed formed cracks in PEF pretreated seeds wall, which affects the quantity and quality of extracted mucilage. Applying PEF at appropriate electric potential difference with changes in cell wall and surface tension affected the quantity and quality of mucilage. It is essential to the appropriate extraction conditions according to the desired characteristics.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103915"},"PeriodicalIF":6.3,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098214","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":"Capturing whey proteins from milk whey using an ionic liquid-based magnetic adsorbent","authors":"Lívia Mayra Andrade ,&nbsp;Ederson Paulo Xavier Guilherme ,&nbsp;Ariel Antonio Campos Toledo Hijo ,&nbsp;Carlos Giovani Oliveira Bruziquesi ,&nbsp;Igor Viana Brandi ,&nbsp;William James Nogueira Lima ,&nbsp;Gleidson Giordano Pinto de Carvalho ,&nbsp;Bruna Mara Aparecida de Carvalho Mesquita","doi":"10.1016/j.ifset.2024.103914","DOIUrl":"10.1016/j.ifset.2024.103914","url":null,"abstract":"<div><div>Whey proteins are important source of bioactive peptides, which can present antioxidant, anti-hypertensive, and antimicrobial activities among other effects. Indeed, whey proteins have valuable nutritional importance, including potential immunological and antiviral related effects. However, to design protein formulations for a target application its extraction and purification is essential. In this context, the ionic liquid (IL) technology combined with the magnetic nanotechnology may constitute an interesting sustainable alternative. In this work, a magnetic IL-based adsorbent (MNPs-IL-Ni²⁺) was produced and its ability for capturing whey proteins was investigated. The impact of pH, temperature, and NaCl concentration on protein adsorption was systematically evaluated using bovine serum albumin (BSA) as a model protein and the magnetic IL-based adsorbent (MNPs-IL-Ni2+) through a design of experiments (DoE) approach. Then, whey proteins were recovered from milk whey under fixed process conditions. A second order model was adjusted with coefficient of determination of 94.51 %. Increasing of temperature and NaCl concentration affected positively protein adsorption. Otherwise, pH values lower than 5 were more favorable to the protein adsorption. Interestingly, alpha-lactalbumin (α-LA), beta-lactoglobulin (β-LG), immunoglobulin (IgG), BSA and lactoferrin (LF) were recovered from milk whey by using IL-based adsorbent, which was evidenced by SDS-PAGE analysis. Therefore, the IL-based adsorbent is a promising tool for whey protein extraction and has high potential application in the agri-food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103914"},"PeriodicalIF":6.3,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098221","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 novel strategy of vacuum-packaged chicken feet for bacteriostasis and antioxidation: Pickering emulsion of ZnO / Star anise essential oils combined with radiofrequency treatment","authors":"Xuhang Wei ,&nbsp;Min Zhang ,&nbsp;Zhaoyang Chu","doi":"10.1016/j.ifset.2024.103913","DOIUrl":"10.1016/j.ifset.2024.103913","url":null,"abstract":"<div><div>Vacuum-packed meat products that require a longer shelf-life need high temperatures as secondary sterilization. In order to reduce the quality change and flavor loss caused by autoclaving, ZnO nanoparticles (ZnO NPs) equipped with star anise essential oil (SAEO) were used to make a Pickering emulsion (ZS) to treat cooked tiger skin chicken feet, and then combined with radiofrequency (RF) treatment for pasteurization. The emulsions made from the combination of different concentrations of ZnO NPs and SAEO were evaluated, and a suitable concentration combination (0.03 % (<em>w</em>/w) ZnO NPs, 0.4 % (<em>v</em>/v) oil phase) was selected for the experiment. In the subsequent experiments, the treatment groups of ZS treatment combined with RF treatment for 20 min (ZSRF-20) and 30 min (ZSRF-30) were able to maintain the microbial load of the samples at a low level (reducing the CFUs by about 2 logarithms compared with the control group). Comparing with high pressure steam (HPS), the synergistic treatment group showed less change in appearance and color, and had a better mitigating effect on the degree of lipid oxidation of the samples during the pasteurization process, with CD value and TBARS value of 0.028 mmol/g and 0.065 μg/g with ZSRF-30 treatment. In addition, the sulfhydryl content indicated that the synergistic pasteurization treatment slowed down protein oxidation. Volatiles and flavor were evaluated and the synergistic treatment group was able to reduce the flavor loss of the samples. The findings suggested that the treatment with ZSRF would be a novel approach to preserve the quality of vacuum-packed chicken feet.</div></div><div><h3>Industrial relevance</h3><div>Pickering emulsion containing ZnO NPs and Star anise essential oil was prepared and combined with radiofrequency heating for co- pasteurize of vacuum-packed tiger chicken feet. RF can cause microbial inactivation, and its mechanisms include thermal and non-thermal effects. Compared with autoclaving, the use of RF for pasteurization better preserves food flavor and reduces variation in quality. Vegetable oil can enhance the wettability of ZnO NPs and enhance their emulsification properties. The emulsion prepared by ZnO NPs and plant essential oil showed antibacterial properties. Combined with radiofrequency heating, flexible pasteurization can be achieved.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103913"},"PeriodicalIF":6.3,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149988","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":"Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation","authors":"Na Luo ,&nbsp;Jun Xiang ,&nbsp;Bimal Chitrakar ,&nbsp;Die Li ,&nbsp;Yuxia Jin ,&nbsp;Chaofan Guo ,&nbsp;Xingwei Wang ,&nbsp;Jianxin Cao ,&nbsp;Xuejiao Wang","doi":"10.1016/j.ifset.2024.103912","DOIUrl":"10.1016/j.ifset.2024.103912","url":null,"abstract":"<div><div>This study aims to elucidate the mechanism by which microwave treatment enhances saltiness perception by altering the microstructure of myofibrillar protein gels, focusing on changes in gel microstructure, protein aggregation behavior, and molecular conformation. Myofibrillar protein gels with low ionic strength (0.2 mol/L) were prepared by intermittent microwave heating at 300, 500, 800, and 1000 W (water bath heating as control). On the condition that there are no significant differences in the cooking loss and sodium ion retention across the various treatments, protein gels heated at high power (800 and 1000 W) were perceived as saltier and formed more uniform and denser microstructures. Since the high power microwave exhibited the faster heating and aggregation rates, myofibrillar proteins became more prone to aggregation, forming aggregates that were more difficult to solubilize, with larger particle sizes and lower zeta potentials. Molecular conformation analysis revealed that the protein treated by microwave heating exhibited increased β-sheet formation, weaker hydrophobic interaction, but higher levels of disulfide bonds, thus facilitating the cross-linking of protein gels. Briefly, high-power microwaves changed protein conformation, promoting aggregation and resulting in the formation of a dense and uniform microstructure. This structural transformation shortened the diffusion pathways of sodium ions, significantly enhancing saltiness perception.</div><div>Industry relevance: Meat products on the market typically contain high levels of salt. Microwave heating has the potential to create a dense microstructure in meat products, thereby enhancing saltiness perception. This study provides a scientific basis for applying microwave heating in salt reduction within the meat industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103912"},"PeriodicalIF":6.3,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098222","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":"Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment","authors":"Li-Hao Wang ,&nbsp;Wen-Hui Qu ,&nbsp;Hui Jiang ,&nbsp;Song-Gang Xia ,&nbsp;Xue Feng ,&nbsp;Chang-Hu Xue ,&nbsp;Yun-Qi Wen","doi":"10.1016/j.ifset.2024.103907","DOIUrl":"10.1016/j.ifset.2024.103907","url":null,"abstract":"<div><div>Gluten is widely used in food process, but rarely used in the fermentation of umami condiment. The extrusion treatment could modify the microstructure of gluten, which may further influence fermentation effectiveness. This study applied gluten and modified gluten obtained by extrusion as raw materials to koji and moromi fermentations. During the koji fermentation, water and <em>Aspergillus oryzae</em> applied to modified gluten penetrated into the inner layer of raw material more efficiently when compared with their application to gluten. After the fermentation, the amino acid nitrogen contents of prepared four group samples ranged from 0.80 g/100 mL to 1.05 g/100 mL, while the contents of glutamic acid, adenosine monophosphate (AMP), guanosine monophosphate (GMP), acetic acid and lactic acid etc. had significant increases, indicating the utilization of gluten in fermentation could produce large amounts of flavor compounds. Additionally, the modification of gluten accelerated the fermentation of <em>A. oryzae</em> and improved the utilization and efficiency of fermentation raw materials, while the soybean protein isolate could partially replace gluten to produce high amounts of flavor compounds during the fermentation. This study broadened the utilization scope of gluten in food industry and provided a reference for the fermentation of umami condiment.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103907"},"PeriodicalIF":6.3,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098223","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 method for improving milling quality based on pre-milling in the combined rice milling process","authors":"Ze Sun ,&nbsp;Anqi Li ,&nbsp;Shouyu Ji ,&nbsp;Hao Li ,&nbsp;Zhuozhuang Li ,&nbsp;Haonan Gao ,&nbsp;Xinlei Wang ,&nbsp;Xianle Li ,&nbsp;Yanlong Han ,&nbsp;Dan Zhao","doi":"10.1016/j.ifset.2024.103911","DOIUrl":"10.1016/j.ifset.2024.103911","url":null,"abstract":"<div><div>The milling quality is crucial for both the nutritional and economic value of rice. Unfortunately, rice milling quality is constrained by the inherent characteristics of the rice mills. Therefore, optimising the rice milling process has become an urgent issue. In this study, the underlying cause of improved rice milling quality by pre-milling is elucidated through combining experimental and simulation. The results showed that the milling effect is enhanced due to the preferential debranning characteristic of the initial wear areas. Pre-milling creates initial wear areas in all parts of the rice grain, thereby improving milling efficiency. Ultimately, a method for determining the pre-milling time was developed by analysing the characteristics of retained bran on the surface of the rice grains. These findings provide useful guidance for optimising the combined rice milling process.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103911"},"PeriodicalIF":6.3,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098224","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 zein self-assembly fibrillation induced via plasma-assisted acid-heat treatment: Influence of the fibrillation degree","authors":"Siqi Han ,&nbsp;Yaxiao Wang ,&nbsp;Jianhang Wang ,&nbsp;Xiaojun Xue ,&nbsp;Peng Guo ,&nbsp;Shuang Dong","doi":"10.1016/j.ifset.2024.103909","DOIUrl":"10.1016/j.ifset.2024.103909","url":null,"abstract":"<div><div>Protein fibrillation displays great potentials in protein modification with favorable attributes in food industry. Due to the alcohol solublility and limited β-sheet content, however, the fibrillation degree of zein was not ideal simply through traditional acid-heat treatment. In this study, cold plasma technology was employed to assist the acid-heat treatment to improve zein's fibrillation degree. The physicochemical properties and molecular structure changes of zein fibrils with different fibrillation degrees (ThT fluorescence intensities from 1358 to 2272, named as PZF1–5) were investigated. Results indicated that plasma-assisted fibrillation resulted in zein fibrils with more surface charge and smaller particle sizes than natural zein. After fibrillation, the average particle size of zein decreased from 879.57 ± 155.52 nm (natural zein) to the minimum of 123.80 ± 10.26 nm (PZF3). Plasma treatment significantly increased the content of β-sheet and disulfide bonds (<em>p</em> <em>&lt;</em> 0.05) and transformed zein from a globular morphology to bead-like fibrils. Compared with the zein fibrils without plasma pretreatment, plasma discharge could generate more disulfide bonds within zein as the content remarkably increased to 9.52 ± 0.07 μmol/g (PZF5). Based on the above, the driving force of plasma-assisted self-assembly fibrillation mainly involved electrostatic interactions, hydrogen bonds and disulfide bonds. Notably, improved emulsifying capacity was observed for the plasma-treated zein fibrils, with the creaming index positively correlated to the fibrillation degree. These findings provided valuable insights into zein fibrillation and demonstrated the potential of cold plasma as a supportive method for protein fibrillation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103909"},"PeriodicalIF":6.3,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098213","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}