Innovative Food Science & Emerging Technologies最新文献_第2页

Structure and functional properties of myosin induced by electrostatic fields at different pH values

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-14 DOI: 10.1016/j.ifset.2025.104004

Yuqian Xu , Dongmei Leng , Martine Schroyen , Xin Li , Debao Wang , Dequan Zhang , Chengli Hou

{"title":"Structure and functional properties of myosin induced by electrostatic fields at different pH values","authors":"Yuqian Xu , Dongmei Leng , Martine Schroyen , Xin Li , Debao Wang , Dequan Zhang , Chengli Hou","doi":"10.1016/j.ifset.2025.104004","DOIUrl":"10.1016/j.ifset.2025.104004","url":null,"abstract":"<div><div>In this study, the effects of electrostatic field on myosin structure and function at different pH values were investigated. The results demonstrated that a higher surface hydrophobicity and lower sulfhydryl group content of the electrostatic field (EF) group compared to Control group (<em>P</em> < 0.05). The particle size, secondary structure, and microstructure investigations revealed that the EF group had decreased protein aggregation and a more stable protein structure. Furthermore, the application of electrostatic field improved the water holding capacity (WHC) of myosin gel by enhancing interaction between water molecules and protein, reducing the loss of free and immobilized water. In addition, the structure of the gel formed by electrostatic field was more stable, showing higher gel hardness and dense microstructure. The study further revealed that the internal mechanism of electrostatic field to maintain the quality of fresh meat may be related to maintaining the structural and functional activity of myosin.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104004"},"PeriodicalIF":6.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680372","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

Designing 3D-printed wheat starch cryogels: Effect of geometry on mechanical performance

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-14 DOI: 10.1016/j.ifset.2025.104003

Ruihao Zhu, Jáchym Jarkulisch, Maarten A.I. Schutyser, Remko M. Boom, Lu Zhang

{"title":"Designing 3D-printed wheat starch cryogels: Effect of geometry on mechanical performance","authors":"Ruihao Zhu, Jáchym Jarkulisch, Maarten A.I. Schutyser, Remko M. Boom, Lu Zhang","doi":"10.1016/j.ifset.2025.104003","DOIUrl":"10.1016/j.ifset.2025.104003","url":null,"abstract":"<div><div>Cryogels, porous materials obtained by freeze-drying, are used for various food and biomedical applications due to their interesting material properties. The fracture behaviour of 3D-printed cryogel designs as function of structural parameters such as the infill pattern and the number of outer perimeters, was evaluated by performing uniaxial compression with digital image correlation (DIC) analyses. Both structural parameters influence the mechanical performance of the cryogels, with the infill pattern being the dominant factor. A triangular infill pattern with two outer perimeters gave the highest specific modulus, while a rectilinear infill pattern gave the highest energy absorption capacity. Compression tests revealed that a thinner outer wall gave more ductility. To demonstrate potential applications of 3D-printed wheat starch cryogels, we designed and assembled a partially edible glider which showed gliding stability. Our research shows that edible macroporous structures with tuneable mechanical properties can be manufactured by varying the geometrical design through 3D printing. These structures can potentially replace non-edible materials for various applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104003"},"PeriodicalIF":6.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-14 DOI: 10.1016/j.ifset.2025.103993

Tobias Linke, Reinhard Kohlus

{"title":"Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system","authors":"Tobias Linke, Reinhard Kohlus","doi":"10.1016/j.ifset.2025.103993","DOIUrl":"10.1016/j.ifset.2025.103993","url":null,"abstract":"<div><div>Superheated steam spray drying has the potential to significantly reduce the net energy consumption of drying processes. Food products have been successfully dried in laboratory scale systems with unique characteristics.</div><div>Thermal modification of starch for food applications by superheated steam spray drying is therefore an energy efficient alternative to existing processes. A native potato starch was used to demonstrate the applicability and evaluate the properties of the resulting cold swelling and cold dissolving pregelatinised potato starch. The thermal effects of atomisation and drying under superheated steam atmosphere were evaluated using a closed-loop superheated steam spray drier at pilot plant scale with inlet temperatures between 170 °C and 230 °C. The resulting cold-swelling potato starch granules are intact and the gel has an initial viscosity that is twice that of the drum-dried reference material at the same concentration. The viscosity of the resulting gel is boiling-stable offering opportunities for instant products that can be served at elevated temperatures for consumption.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103993"},"PeriodicalIF":6.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Underwater electrical shockwave assisted CO2-responsive switchable hydrophilic solvent extraction of essential oil from pomelo peels

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-13 DOI: 10.1016/j.ifset.2025.104002

Shuang Wei, Yuntao Wu, Jun Xi

{"title":"Underwater electrical shockwave assisted CO2-responsive switchable hydrophilic solvent extraction of essential oil from pomelo peels","authors":"Shuang Wei, Yuntao Wu, Jun Xi","doi":"10.1016/j.ifset.2025.104002","DOIUrl":"10.1016/j.ifset.2025.104002","url":null,"abstract":"<div><div>The pomelo peels are rich in essential oils which have many beneficial effects. In this study, underwater electrical shockwave (UES) was successfully applied to the extraction and separation of essential oil from pomelo peels with CO<sub>2</sub>-responsive switchable hydrophilic solvent (SHS) to eliminate the evaporation process of solvent removal after extraction and improve the extraction efficiency. Through the optimization of single-factor experiment and response surface methodology, the optimal process conditions were obtained as follows: the amine type of DMCHA, voltage of 3.1 kV, extraction time of 10.2 min and volume flow of 28 mL/min, and the maximum yield of essential oil was 72.26 ± 0.83 mg/g. Compared with traditional steam distillation and SHS maceration, UES-SHS extraction has a higher essential oil yield, lower energy consumption, shorter processing time, and a richer essential oil composition. Additionally, UES-SHS maintain the DMCHA recovery rate exceeding 75 % and an essentially unchanged essential oil yield over five extraction cycles, demonstrating sustainable development potential. Therefore, UES-SHS extraction is an energy-saving and efficient method, which has broad development prospects.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104002"},"PeriodicalIF":6.3,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680373","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

Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-12 DOI: 10.1016/j.ifset.2025.103998

Jingxu Zhao , Rui Yang , Siyang Liu , Chunhong Yuan , Zhaohui Qiao , Wenge Yang , Changrong Ou , Huamao Wei

{"title":"Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure","authors":"Jingxu Zhao , Rui Yang , Siyang Liu , Chunhong Yuan , Zhaohui Qiao , Wenge Yang , Changrong Ou , Huamao Wei","doi":"10.1016/j.ifset.2025.103998","DOIUrl":"10.1016/j.ifset.2025.103998","url":null,"abstract":"<div><div>This study assessed the alterations in shrimp quality characteristics throughout various freezing and thawing methods and the subsequent 24-h preservation stage. By evaluating physical properties (including color and water loss), biochemical properties of myofibrillar proteins, and microstructural integrity, the results indicated that the application of magnetic field-assisted freezing and thawing techniques was more effective than traditional refrigeration-based methods in quality maintenance. Furthermore, the higher total sulfhydryl content and salt solubility, along with lower surface hydrophobicity, indicated minimal structural damage to shrimp proteins when magnetic fields were used. In addition, the application of magnetic field increased β-sheet content of shrimp protein, while there was no significant effect on changes in protein composition. The quality of shrimp meat decreased during post-thawing storage, prolonged use of magnetic field-assisted thawing sustained water holding capacity and mitigated protein denaturation. Therefore, magnetic field-assisted freezing and thawing significantly improved the quality characteristics of shrimp, making it a promising method for food preservation technology development.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103998"},"PeriodicalIF":6.3,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637671","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

Thermal and structural characteristics of novel V-type starch nanoparticles synthesized via the H2O2/UV synergistic recrystallization approach

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-11 DOI: 10.1016/j.ifset.2025.104000

Sixiang Wang , Caie Wu , Gongjian Fan , Tingting Li , Dandan Zhou , Xiaojing Li

{"title":"Thermal and structural characteristics of novel V-type starch nanoparticles synthesized via the H2O2/UV synergistic recrystallization approach","authors":"Sixiang Wang , Caie Wu , Gongjian Fan , Tingting Li , Dandan Zhou , Xiaojing Li","doi":"10.1016/j.ifset.2025.104000","DOIUrl":"10.1016/j.ifset.2025.104000","url":null,"abstract":"<div><div>Unlike the traditional nanoprecipitation method, this study introduced a novel methodology for fabricating <em>V</em>-type starch nanoparticles. The short-chain starch, derived from a synergistic treatment involving H₂O₂ and U<em>V</em> light, was recrystallized to synthesize a novel class of V-type chestnut starch nanoparticles. Furthermore, the study explored the influence of varying pH conditions on the efficacy of the H<sub>2</sub>O<sub>2</sub> and UV treatment, as well as their subsequent effects on properties of the starch nanoparticles. The results showed that H₂O₂ and UV treatment effectively degrade starch into short chains (DP < 37), with pH significantly influencing chain fragmentation and oxidation. With the exception of when the pH was 11, starch chains (13 < DP < 24) accounted for over 60 %. However, when the pH was 11, the proportion of starch chains (DP < 5) increased sharply to 36.12 %. At a pH of 7, the highest carboxyl content (6.65 COOH/100GU) was observed. Starch nanoparticles synthesized from short-chain starch exhibited uniform spherical morphology, and at a pH of 5, these particles achieved the smallest and most uniform size (50–70 nm). FTIR results indicated that the hydrogen bonding between short-chain starch molecules was enhanced after treatment. X-ray diffraction analysis revealed that the starch nanoparticles possessed a <em>V</em>-type crystalline structure. These nanoparticles displayed excellent thermal stability, with peak gelatinization temperatures above 100 °C. Notably, the peak gelatinization temperature reaches 119.83 °C at a pH of 5, highlighting their superior thermal properties as bio-based macromolecular materials. This study offered valuable insights into oxidized starch nanoparticle preparation and nano-carrier development.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104000"},"PeriodicalIF":6.3,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628464","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

Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-11 DOI: 10.1016/j.ifset.2025.104001

Xiangyan Mo , Fangxue Hang , Er-Fang Ren , Lili Gai , Kai Li , Debao Niu

{"title":"Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents","authors":"Xiangyan Mo , Fangxue Hang , Er-Fang Ren , Lili Gai , Kai Li , Debao Niu","doi":"10.1016/j.ifset.2025.104001","DOIUrl":"10.1016/j.ifset.2025.104001","url":null,"abstract":"<div><div><em>Camellia oleifera</em> (<em>C. oleifera</em>) shells, a major by-product of the camellia oil industry, are rich in tea saponins. The efficient extraction and characterization of tea saponins from <em>C. oleifera</em> shells using deep eutectic solvents (DESs) were investigated, with the extraction mechanism further explored through scanning electron microscopy (SEM) and molecular dynamics simulations. A total of 24 different types of DESs were prepared, with the optimal DES identified as a combination of L-proline and acetamide (the molar ratio of 1:4). Response surface methodology (RSM) optimization revealed that the maximum yield of tea saponins extraction reached 22.46 %. 18 kinds of tea saponin monomers were identified by ultrahigh-performance liquid chromatography coupled with quadrupole-orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS). SEM analysis showed that DESs effectively disrupted the surface structure of <em>C. oleifera</em> shell. Furthermore, molecular dynamics simulations demonstrated the high extraction efficiency of DESs was due to their larger solvent accessible surface area (SASA), increased number of hydrogen bonds, extended hydrogen bond lifetime, and lower intermolecular interaction energy between DESs and tea saponins. These findings provide new insights into the extraction mechanism and contribute to the optimization of DES-based extraction techniques for bioactive compounds from natural plant sources.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104001"},"PeriodicalIF":6.3,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637669","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

Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-10 DOI: 10.1016/j.ifset.2025.103999

Niamh Ahern , Theresa Boeck , Arianna Ressa , Laura Nyhan , Elke K. Arendt , Rosa Sanchez , Patrick O'Riordan , Steffen Münch , Aylin W. Sahin

{"title":"Decolourised barley and rice protein isolate – Enhanced techno-functional and sensory properties","authors":"Niamh Ahern , Theresa Boeck , Arianna Ressa , Laura Nyhan , Elke K. Arendt , Rosa Sanchez , Patrick O'Riordan , Steffen Münch , Aylin W. Sahin","doi":"10.1016/j.ifset.2025.103999","DOIUrl":"10.1016/j.ifset.2025.103999","url":null,"abstract":"<div><div>Plant-based protein is increasingly preferred over animal-based protein from an environmental and ethical standpoint. EverPro®, a barley and rice protein isolate (BRPI), upcycled from brewers spent grain is a commercially available novel plant protein. The aim of this study was to compare two BRPIs, EverPro® Dark Fraction (EDF) and EverPro® Light Fraction (ELF), which underwent an additional decolourisation process. Both ingredients showed high solubility values over a range of pH values which were found to be linked with their zeta potential. Other techno-functional properties were also analysed, where only slight differences between ingredients were found. Key differences between EDF and ELF were colour and sensory characteristics. ELF showed a significantly higher L* values (beige/sandy) compared to EDF (dark brown). Moreover, a major decrease in aroma and metabolite compounds was observed for ELF. The sensory analysis revealed ELF was perceived significantly lower in bitter, burnt/roasty descriptors in comparison to EDF. These findings correlated with a change in tribology measurements, specifically, an increase in lubrication of ELF solution compared to EDF. The increase in lubrication resulted in a higher viscosity perception by the panellists. Overall, these findings highlight the extended potential of EverPro® with enhanced physical properties for application in a wider range of food and beverage systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103999"},"PeriodicalIF":6.3,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Role of phosphate modification in enhancing ovalbumin fibril formation and functionality: Insights into molecular interactions and structural dynamics

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-10 DOI: 10.1016/j.ifset.2025.103992

Yu Xun , Zhouyi Xiong , Yongtian Song , Yuqaing Zhao , Hanguo Xiong

{"title":"Role of phosphate modification in enhancing ovalbumin fibril formation and functionality: Insights into molecular interactions and structural dynamics","authors":"Yu Xun , Zhouyi Xiong , Yongtian Song , Yuqaing Zhao , Hanguo Xiong","doi":"10.1016/j.ifset.2025.103992","DOIUrl":"10.1016/j.ifset.2025.103992","url":null,"abstract":"<div><div>Amyloid fibrils from proteins have garnered significant attention from researchers due to their outstanding functional properties. This study aims to in<em>v</em>estigate the effects of different sodium tripolyphosphate (STPP) concentrations (0.4 %, 4.0 %, and 8.0 %, <em>w</em>/<em>v</em>) on the formation and functional properties of ovalbumin (OVA) amyloid fibrils under heating conditions. Thioflavin T (ThT) assay revealed that the addition of STPP significantly accelerated the fibril formation potential. The fibril formation mechanism was explored through circular dichroism (CD), hydrophobic interaction, zeta potential, and Fourier transform infrared (FTIR) spectral analyses. Hydrophobic interactions and electrostatic repulsion were found to be the main driving forces for fibril formation of STPP-modified OVA (POVA). TEM results showed that STPP concentration was the key factor for regulating the morphology of OVA fibrils, with filamentous and worm-like fibrils for 0.4 % and 4.0 % POVA, respectively, while aggregated fibrils for 8.0 % POVA, due to the decrease of hydrophobic interaction and electrostatic repulsion. The 4.0 % POVA fibrils had the best emulsification capacity and foaming properties. The emulsion stabilized with 4.0 % POVA was the most stable. Overall, this study elucidated the potential formation mechanism of POVA fibrils, providing an environmentally friendly idea for preparation of OVA fibrils. Meanwhile, it had great potential as delivery systems for food constituents.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103992"},"PeriodicalIF":6.3,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610310","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

The role of green technologies in producing wheat gluten nanofibers by electrospinning and improving their water resistance

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-09 DOI: 10.1016/j.ifset.2025.103994

Behrouz Ghorani , Danial Dehnad , Bahareh Emadzadeh , Atefeh Farahmand , Ebrahim Fooladi , Seyyed Mahdi Mirzababaee , Yan Zhang , Nan Yang , Seid Mahdi Jafari

{"title":"The role of green technologies in producing wheat gluten nanofibers by electrospinning and improving their water resistance","authors":"Behrouz Ghorani , Danial Dehnad , Bahareh Emadzadeh , Atefeh Farahmand , Ebrahim Fooladi , Seyyed Mahdi Mirzababaee , Yan Zhang , Nan Yang , Seid Mahdi Jafari","doi":"10.1016/j.ifset.2025.103994","DOIUrl":"10.1016/j.ifset.2025.103994","url":null,"abstract":"<div><div>Electrospinning of irregular proteins is possible if they can be dissolved appropriately and their spherical structure can be changed to a random coil, which is generally not the case for plant proteins. Thus, the effect of each sol<em>v</em>ent, including acetic acid (AA), ethanol (ET), and water (WA) alone, as well as their binary mixtures at 70:30, 50:50, and 30:70 (<em>v</em>/v) ratios on the nanofibers (NFs) obtained from treated gluten was investigated. Where the binary solvent systems of AA: ET and ET: WA (70:30 ratios) were selected, the average NFs diameters were 482.22 and 312.74 nm, respectively. Next, the effects of 3 factors, including solvent type, high hydrostatic pressure/HHP (0, 400, and 600 MPa), and dithiothreitol (DTT) (0 and 1 % of the protein weight) on gluten NFs were studied. Applying HHP and DTT effectively altered the protein conformation from <em>β</em>-sheets to random coils. Considering fiber morphology (no beads and uniformity of fiber morphology) and production conditions, the sample treated at 400 MPa containing DTT was selected for gluten electrospinning in the AA: ET (70:30 <em>v</em>/v) solvent system. Finally, the effects of sandwiching (layers of zein protein), thermal, cross-linking with oxidized sucrose, and plasma methods on increasing the hydrophobicity of fibers were investigated. The dissolution time of different treatments, including sandwich NFs, thermal, and plasma methods, was 11.77, 35, and 1.19–4.64 s, respectively; the thermal method was proposed as the best modification method.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103994"},"PeriodicalIF":6.3,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610312","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