Innovative Food Science & Emerging Technologies最新文献

{"title":"Process-function assessment of Pleurotus and Auricularia powders as wheat flour substitutes","authors":"A. Cazzaniga ,&nbsp;G.G. López ,&nbsp;R. Coniglio ,&nbsp;M.M. Brousse ,&nbsp;P.D. Zapata","doi":"10.1016/j.ifset.2025.104166","DOIUrl":"10.1016/j.ifset.2025.104166","url":null,"abstract":"<div><div>Mushrooms are underexploited globally, especially in the Americas due to cultural factors. High dietary fiber, phenolic compounds and antioxidants make them promising for improving modern diets. This study evaluates <em>Pleurotus ostreatus</em> and <em>Auricularia</em> sp. powders as nutrient enriching partial substitutes for wheat flour. Fresh and dried mushrooms underwent scalable drying and were characterized by moisture, protein, lipids, ash, water/oil absorption and gelling capacity. FTIR spectroscopy supported structural analysis, while colorimetric changes and total polyphenol content were measured in both powders and model foods (cookies, noodles, fried sticks). Fungal powders contained more protein (23.5–28.4 % vs. 11.8 %) and lipids than wheat flour, though protein quality complementarity remained incomplete. <em>P. ostreatus</em> powder exhibited twice the oil absorption capacity and a fivefold higher water solubility index compared to wheat flour, whereas <em>Auricularia</em> sp. powder showed superior water absorption and gelling. Polyphenol retention depended on species and drying method: convective drying at 60 °C preserved up to 85 % of original content in <em>P. ostreatus</em>, while microwave processing at 210 W increased polyphenols in <em>Auricularia</em> sp. However, polyphenol levels in cooked products did not improve, indicating thermal degradation during processing. These findings contribute to knowledge of technological viability of fungal powders for wheat flour substitution, enabling nutrient enrichment and clean label innovation. Further strategies—such as extract encapsulation—are needed to protect antioxidant functionality in processed foods.</div></div><div><h3>Practical application</h3><div>The results suggest that the partial incorporation of fungal powders—specifically, P. ostreatus dried convectively at 70 °C and Auricularia sp. dried by microwave at 210 W—could be considered for partially replacing wheat flour in food products, taking advantage of their higher protein content and comparable lipid levels. However, the complementarity in protein quality is partial, and although variations in total polyphenol content were statistically significant, they did not lead to nutritionally relevant increases in cooked foods. Therefore, the use of these powders in industrial applications will require careful integration, possibly complemented by additional techniques (e.g., extract encapsulation) to effectively enhance their functional and antioxidant properties. These findings provide a basis for future research aimed at optimizing formulations and production processes while addressing the observed limitations before considering commercial-scale adoption.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104166"},"PeriodicalIF":6.8,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879837","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":"Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition","authors":"Hao Zhang ,&nbsp;Bo Wang ,&nbsp;Weiqiao Lv ,&nbsp;Hongwei Xiao","doi":"10.1016/j.ifset.2025.104171","DOIUrl":"10.1016/j.ifset.2025.104171","url":null,"abstract":"<div><div>This study aims to optimize the crispness and nutrient retention of ready-to-eat carrot snacks by investigating a multi-stage combined drying process of microwave-infrared vibrating bed drying (MIVBD) and pulse-spouted microwave vacuum drying (PSMVD). Four groups of combined drying experiments were designed with moisture content as the process transition point (30 %, 40 %, 50 %, and 60 % w.b.)—denoted as MI → PS-X, where MI refers to MIVBD, PS refers to PSMVD, and X represents the threshold (e.g., 0.5 for 50 % w.b.)—and compared with single drying processes to systematically analyze drying characteristics, physical properties (hardness, brittleness, color, microstructure, rehydration rate), nutritional components (total phenolics, carotenoids), and antioxidant activity. The results showed that MIVBD had the highest drying efficiency (80 ± 2.13 min), while PSMVD formed a porous structure through negative pressure puffing, resulting in the best brittleness (31.18 ± 1.11 peak numbers). When the critical moisture content was 50–60 %, the drying time of combined drying was 21.5–25.4 % shorter than that of PSMVD, and the brittleness (24.98–27.73 peaks) was close to that of single PSMVD. The MI → PS-0.5 group had the highest rehydration rate and moderate hardness (1602.52 g) due to its honeycomb-like porous structure with moderate wall thickness. PSMVD retained carotenoids best (26 % loss), while the MI → PS-0.6 group exhibited the highest antioxidant activity (DPPH scavenging rate 0.53 mg TE/g) due to the controlled balance between phenolic retention and Maillard reaction product. Scanning electron microscopy and low-field nuclear magnetic resonance analysis showed that combined drying at higher critical moisture content (≥50 %) could form well-connected “sponge-like” pore structures, improving crispness and rehydration speed, but moisture-proof packaging was required. Considering drying efficiency, quality, and nutrient retention, the MI → PS-0.5 process provides a new path for the industrial production of ready-to-eat vegetable snacks through a segmented mechanism of “rapid dehydration-structural expansion”.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104171"},"PeriodicalIF":6.8,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879840","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":"Characterization of a low-phytate pea protein isolate obtained by electroacidification, and comparison with conventional pea protein extracts","authors":"Yi Zhang ,&nbsp;Primavera Pelosin ,&nbsp;Jacopo Catalano ,&nbsp;Milena Corredig","doi":"10.1016/j.ifset.2025.104172","DOIUrl":"10.1016/j.ifset.2025.104172","url":null,"abstract":"<div><div>The composition, structure, and functional properties of pea protein ingredients are affected by changes in their ionic environment. Pea protein isolates were obtained from the same source (a dry-fractionated pea protein concentrate), initially extracted at pH 9. Precipitation was then carried out by electroacidification (EA) at pH 6 or 7, or by isoelectric precipitation (IEP) at pH 4.5 and redispersion at pH 7. The EA isolates were compared to the IEP isolate, as well as the initial protein extract at pH 9 and its corresponding isolate after dialysis (DL), focusing on differences in protein and ionic composition, solubility, and thermal properties. Among the methods, IEP resulted in the highest protein recovery for pea protein isolates. DL removed monovalent cations (Na⁺ and K⁺), while EA efficiently eliminated both monovalent and divalent cations (Ca²⁺ and Mg²⁺), as well as phytic acid. EA isolates contained 72– 75% crude protein (using a nitrogen conversion factor of 5.4), composed of globulins, and has a similar protein composition to IEP isolates, but with no lipoxygenase. Additionally, EA isolates demonstrated higher solubility than the corresponding IEP isolates at pH 3.5–6. The results of this study demonstrate the potential of EA as a viable and sustainable alternative to acid-induced isoelectric precipitation to obtain pea protein isolates. Additionally, this work serves as a proof of principle for applying EA to the preparation of other legume protein isolates.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104172"},"PeriodicalIF":6.8,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890177","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":"Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor","authors":"Yu-Ting Feng,&nbsp;Yan-Ru Zhou,&nbsp;Chang-Cheng Li,&nbsp;Shu-Jun Guo,&nbsp;Zhen-Peng Gao,&nbsp;Chun-Feng Guo","doi":"10.1016/j.ifset.2025.104169","DOIUrl":"10.1016/j.ifset.2025.104169","url":null,"abstract":"<div><div>Traditional fermented milk products relying solely on lactic acid bacteria have monotonous flavors and high residual lactose, reducing sensory complexity and adversely affecting lactose-intolerant consumers. To address these limitations, this study developed a sequential fermentation strategy combining a <em>Kluyveromyces marxianus</em> strain (NWAFU 91 or NWAFU 92) with a commercial yogurt starter (YO-MIX883) to produce low-lactose fermented milk with naturally enhanced flavor. The process involved: (1) inoculating sterilized milk with a <em>K. marxianus</em> strain, followed by a 9-h shaking incubation at 38 °C; (2) pasteurization to inactivate yeast cells; (3) subsequent static fermentation with YO-MIX883 at 42 °C for 6 h. Compared to the control (fermentation with YO-MIX883 only), the sequential fermentation with NWAFU 91 and NWAFU 92 achieved lactose reductions of 32.3 % and 37.3 %, generating only 3.0 and 4.4 g/L of ethanol, respectively. Both sequential fermentation protocols generated seven new aroma-active compounds, with NWAFU 91 showing significantly higher ester concentrations. Compared with the control (2.96 mmol/L), the sequential fermentation with NWAFU 91 and NWAFU 92 significantly increased total free amino acid levels by 20.8 % and 19.7 %, respectively. Additionally, they improved water-holding capacity (+3.5 % and + 4.5 %) and textural properties of fermented milk. Both sequential fermentation protocols yielded smaller particle sizes and higher zeta potentials compared to the control, contributing to enhanced gel network stability and water-holding capacity in the products. This study provides an innovative strategy to diversify fermented milk products by integrating yeast-mediated lactose reduction and flavor enrichment, addressing needs of lactose-intolerant populations and flavor-driven market demands.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104169"},"PeriodicalIF":6.8,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865423","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":"Preparation of CAB/FMWCNT nanocomposite membranes for barberry juice concentration in forward osmosis process","authors":"Navid Rigi,&nbsp;Seyed Mahmoud Mousavi,&nbsp;Ehsan Saljoughi,&nbsp;Seyedeh Maral Hariri","doi":"10.1016/j.ifset.2025.104168","DOIUrl":"10.1016/j.ifset.2025.104168","url":null,"abstract":"<div><div>The present study aims to fabricate a novel forward osmosis (FO) membrane using cellulose acetate butyrate (CAB) polymer and functionalized multi-wall carbon nanotube (FMWCNT) for the concentration of barberry juice. For this purpose, the effect of carbon nanotubes addition to the membrane matrix on the water flux (J_w^FO) and reverse salt flux (J_s^FO) in FO process, salt permeability (B), salt rejection (R), structural parameter (S), and water permeability (A) was investigated. The addition of carbon nanotubes at low concentrations (0–0.06 wt%) increased the J_w^FO, and decreased both the J_s^FO and the S. While a further increment in the concentration of carbon nanotubes (0.09–0.12 wt%) showed the opposite trend for the aforementioned parameters. The value of J_w^FO, J_s^FO, and structural parameter for optimal membrane of CAB-2 obtained 14.10 L/m².h, 0.40 g/m².h, and 312 μm, respectively. The barberry juice concentration results showed that using the optimal membrane led to a 4.6-fold increase in the concentration of barberry juice and a 8.2-fold increase in the total anthocyanin content.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104168"},"PeriodicalIF":6.8,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865426","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":"The influence of pulsed electric fields with different waveforms on the extraction of valuable compounds from microalgae","authors":"Liuxia Li ,&nbsp;Yifan Gao ,&nbsp;Zihuang Peng ,&nbsp;Xun Pei ,&nbsp;Ruorong Hua ,&nbsp;Fuchang Lin ,&nbsp;Rui Zhang ,&nbsp;Yi Liu","doi":"10.1016/j.ifset.2025.104162","DOIUrl":"10.1016/j.ifset.2025.104162","url":null,"abstract":"<div><div>The influence of pulsed electric fields with different waveforms on extracting valuable compounds from microalgae was investigated. Four different waveforms (rectangle, bipolar rectangle, oscillating superimposed rectangle, and two-step rectangle) with the same amplitude (25 kV/cm) and energy (4 J/pulse) were generated using a pulsed power generator to induce electroporation and component release of three species of microalgae. For <em>Nannochloropsis</em> and <em>Spirulina platensis</em>, the oscillating superimposed rectangular pulse increased the conductivity of microalgal suspensions twice as much as the other waveforms. For <em>Chlorella vulgaris</em>, the protein extraction effect of the oscillating superimposed rectangular pulse was 70 % higher than that of the conventional unipolar rectangular pulse. The pulse waveforms did not show significant differences in the extraction of small molecules, with the carbohydrate extraction index exceeding 0.3 for four waveforms. The results showed that the pulse waveforms were important for extracting large molecules (e.g., proteins). Reasonably designed pulse waveforms for different species of microalgae can significantly improve protein extraction or selectively extract carbohydrates.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104162"},"PeriodicalIF":6.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865421","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":"Homologous non-covalent binding mechanism of potato protein and purple potato anthocyanins: Insights into structural and functional benefits","authors":"Fengzhang Lv,&nbsp;Miao Wang,&nbsp;Xin Xu,&nbsp;Yilin Wang,&nbsp;Ruoyun Yuan,&nbsp;Chengye Ma,&nbsp;Shanfeng Chen,&nbsp;Hongjun Li,&nbsp;Chenjie Wang","doi":"10.1016/j.ifset.2025.104159","DOIUrl":"10.1016/j.ifset.2025.104159","url":null,"abstract":"<div><div>The binding of plant polyphenol and protein possesses great potential to improve their functional properties and utilization value. In this study, homologous non-covalent binding of potato protein (PP) and purple potato anthocyanins (PPA) were performed with an emphasis on the structural and functional benefits of PP/PPA complex. Results demonstrated that the turbidity of PP/PPA complexes increased significantly as PPA concentration increased from 0 to 20 mg/mL. Both particle size (42.6 nm to 19.0 nm) and Zeta potential (−6.05 mV to −11.25 mV) exhibited concentration-dependent decreases. The incorporation of PPA could lead to a dramatically increase in emulsifying activity from 41 m²‧g⁻¹ to 610 m²‧g⁻¹, an increase of 1.5 times in foamability and the significantly decreased surface hydrophobicity, accompanying with excellent antioxidant and antibacterial properties. The PP/PPA complexes also resulted in significantly enhanced disulfide bond and molecular flexibility. Structural characterization and molecular simulations confirmed that PP/PPA stabilized its secondary and tertiary conformations primarily through intermolecular forces, including van der Waals interactions, hydrogen bonding, and hydrophobic interactions. Those interactions contributed to the formation of a more stable and compact structure. The findings demonstrated that PP/PPA complex led to the obviously enhanced functional properties, thereby highlighting its potential for developing novel food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104159"},"PeriodicalIF":6.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865424","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 bio-based active packaging: Functional composite films reinforced with biochar for meat preservation","authors":"Bahar Akyuz Yilmaz ,&nbsp;Furkan Aydin ,&nbsp;Halil Ibrahim Kahve ,&nbsp;Kubra Gunay Kamci ,&nbsp;Sevval Beyza Bozkurt ,&nbsp;Lalehan Akyuz","doi":"10.1016/j.ifset.2025.104163","DOIUrl":"10.1016/j.ifset.2025.104163","url":null,"abstract":"<div><div>The growing demand for safe and sustainable meat products is driving innovations in food packaging. Biodegradable and renewable materials offer promising alternatives, though developing films with strong and multifunctional properties remains challenging. This study presents alginate-gelatin-PEG-based composite films incorporated with biochar derived from oleaster seeds to enhance meat preservation. Films were fabricated at varying concentrations of biochar and characterized using FT-IR, TGA, XRD, SEM, and BET analyses. The incorporation of biochar significantly modified the physicochemical and structural properties of the films. The films containing higher biochar content showed maximum thermal stability with 400 °C and enhanced antioxidant activity, with 77.84 % DPPH scavenging. Microbiological and biochemical tests revealed that the biochar-enhanced films inhibited lipid oxidation, reduced protein degradation, and suppressed bacterial growth. Films with higher biochar content extended beef shelf life by at least 5 days and completely eliminated <em>S. aureus</em> by day 10. These findings propose that biochar-enhanced composite films offer an effective and sustainable approach to prolong meat shelf life and improve food safety.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104163"},"PeriodicalIF":6.8,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865425","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":"Characterization of liposomes containing Ascorbyl-6-O-conjugated linoleate: Perspective on phase transition and release behavior","authors":"Se-Young Kim,&nbsp;Ga-Eun Choi,&nbsp;Min-Jeong Kim,&nbsp;Ki-Teak Lee","doi":"10.1016/j.ifset.2025.104161","DOIUrl":"10.1016/j.ifset.2025.104161","url":null,"abstract":"<div><div>Ascorbyl fatty acid esters (AEs) are emerging as promising components in delivery systems due to their antioxidant activity and amphiphilic properties. However, most applications have been limited to ascorbyl palmitate (AP), whose high phase transition temperature (T_m &gt; 60 °C) restricts its utility in thermo-responsive systems. In this study, we synthesized high-purity (&gt; 90 %) ascorbyl-6-O-conjugated linoleate (Asc-CLA), a novel unsaturated AE with a subzero T_m, through esterification and transesterification followed by crystallization and liquid–liquid extraction. Structural characterization using Raman and FT-IR spectroscopy demonstrated that increasing Asc-CLA concentration elevated the gauche/trans ratio of acyl chains and altered hydrogen bonding of head group, indicating enhanced acyl chain disorder and reduced lateral packing density. DSC analysis further confirmed that Asc-CLA lowered both T_m and enthalpy, contributing to increased bilayer fluidity. Calcein release assays showed that Asc-CLA enhanced membrane permeability in a concentration- and temperature-dependent manner. Notably, Asc-CLA/DPPC liposomes (0.7:10 M ratio) remained stable at 37 °C for 5 h but exhibited rapid release within 20 min at 42 °C, confirming their thermosensitive behavior. These results highlight Asc-CLA as a tunable lipid capable of modulating phase behavior and membrane permeability, indicating considerable potential for the development of liposomal formulations for use in both pharmaceutical and food applications, where controlled release of drugs or bioactive compounds is required.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104161"},"PeriodicalIF":6.8,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865422","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":"Modification of black bean proteins using pulsed light and ultrasound treatment","authors":"Gabriela Zanghelini ,&nbsp;Laís Benvenutti ,&nbsp;João B. Laurindo ,&nbsp;Acácio A.F. Zielinski ,&nbsp;Bruno A.M. Carciofi","doi":"10.1016/j.ifset.2025.104143","DOIUrl":"10.1016/j.ifset.2025.104143","url":null,"abstract":"<div><div>Black beans have been raising interest as a source of protein concentrates and isolates with high nutritional and functional properties. This study aimed to evaluate the effect of pulsed light (PL) on black bean protein (BBP) extracts for the first time and compare it with ultrasound (US) treatments, to expand the application potential of this protein. For this, an aqueous extract (TE = total extract) and an extract obtained by isoelectric precipitation (PE = precipitated extract) at a protein concentration of approximately 1 mg/mL were exposed to up to 30 pulses for PL treatment or ultrasonication at different levels (30% to 70%). The samples were characterized by techno-functional and structural properties. As expected, PE presented higher protein content (76 mg/100 g) than TE (48 mg/100 g). The differences in protein composition of PE and TE changed their techno-functional and structural characteristics. PL treatment improved emulsification capacity (EC) and foaming stability (FS), primarily in the more intense assay (30 pulses). In contrast, US treatment increased EC and foaming capacity (FC), primarily in the moderate intensity (50% amplitude). Furthermore, PL and US improved the surface hydrophobicity (H₀) of PE while generally decreasing the free sulfhydryl groups (SH) of PE and TE. The observed changes were accompanied by alterations in the secondary structure of BBP extracts with increasing PL and US intensities. These results contribute to the current knowledge on non-thermal treatments, PL and US, and support their roles as promising tools to improve the application of black bean and other pulse proteins.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104143"},"PeriodicalIF":6.8,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144826421","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}