Innovative Food Science & Emerging Technologies最新文献

{"title":"Enhancing hydrothermal extraction of plant cell wall polysaccharides using radio frequency energy: A case study on extracting pectin from pomelo peels","authors":"Mingtai Wu ,&nbsp;Bowen Wang ,&nbsp;Jin Wang ,&nbsp;Shaojin Wang ,&nbsp;Bo Ling","doi":"10.1016/j.ifset.2025.104119","DOIUrl":"10.1016/j.ifset.2025.104119","url":null,"abstract":"<div><div>Radio frequency (RF) heating and hydrothermal treatment, as environmentally friendly and efficient technologies, have been widely applied in food processing. This study aims to investigate the effect of RF-assisted hydrothermal extraction (RFAHE) of plant cell wall polysaccharides, using pomelo peel pectin (PPP) as a case study. Based on the optimized RFAHE operating conditions, the yield, physicochemical, and structural properties of PPP obtained from RFAHE, acidic RFAHE (ARFAHE), microwave-assisted HE (MWAHE), and hydrothermal extraction (HE) alone were compared. The optimized RFAHE conditions are as follows: heated at 122 °C and liquid/solid ratio of 40 mL/g for 17 min. The pectin yields were 20.8 ± 0.7, 20.6 ± 0.8, 23.8 ± 0.6, and 18.7 ± 0.6 % for RFAHE, MWAHE, ARFAHE, and HE alone, respectively. Among the four samples, the RFAHE sample had the highest degree of esterification and antioxidant capacity, as well as the lowest molecular weight, while the ARFAHE sample exhibited the opposite characteristics. The GalA content of the RFAHE sample was higher than that of the MWAHE sample but slightly lower than the standard for commercial food-grade pectin. FTIR, XRD, and ¹H NMR analysis indicated that there were no significant differences in the main chemical structures among the four samples. The results from this study confirm that the extraction efficacy of RFAHE is superior to that of MWAHE, and offer fundamental insights into the application of RFAHE for recovering cell wall polysaccharides from plant food wastes and byproducts.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104119"},"PeriodicalIF":6.3,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144665646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice","authors":"Ngoc Quynh Anh Truong ,&nbsp;Alema Puzovic ,&nbsp;Dario Pavon-Vargas ,&nbsp;Kristyna Simkova ,&nbsp;Ibrahim Rabeeah ,&nbsp;Helen Murray ,&nbsp;Mariana Cecilia Grohar ,&nbsp;Maja Mikulič-Petkovšek ,&nbsp;Karin Mandl ,&nbsp;Manfred Gössinger ,&nbsp;Sara Rainieri ,&nbsp;Heidi Halbwirth ,&nbsp;Luca Cattani ,&nbsp;Massimiliano Rinaldi","doi":"10.1016/j.ifset.2025.104101","DOIUrl":"10.1016/j.ifset.2025.104101","url":null,"abstract":"<div><div>Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the effects of thermal pasteurization (TT), high-pressure processing (HPP), and pulsed electric fields (PEF), each at two intensity levels, on the physico-chemical and sensory properties of raspberry juice. Evaluated parameters included colour, viscosity, turbidity, browning index (BI), anthocyanin stability, ascorbic acid retention, and volatile aroma compounds. Thermal treatments caused significant colour changes, accelerating browning reactions and degrading anthocyanins and floral aroma compounds. Higher thermal treatment (80 °C) resulted in the most pronounced browning and colour loss, reducing sensory quality. HPP treatments demonstrated pressure-dependent effects, with low-intensity HPP treatment causing the highest BI due to enzyme activation, while high-intensity HPP moderated browning. HPP also reduced viscosity and turbidity likely due to pectin degradation. In contrast, PEF-treated samples exhibited minimal changes in colour and browning but retained the lowest ascorbic acid levels, likely due to temperature spikes during processing. Multifactorial analysis identified volatile aroma compounds, particularly <span><math><mi>α</mi></math></span>-ionone and <span><math><mi>β</mi></math></span>-ionone, along with viscosity, turbidity, and BI, as the key differentiating factors among treatments. Particularly, ascorbic acid was not a primary contributor to the model, highlighting its limited role in treatment differentiation. The findings suggest that high-intensity PEF treatment offers the appropriate balance between nutrient retention and sensory quality, while TT and HPP treatments require optimization to minimize quality losses.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104101"},"PeriodicalIF":6.3,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into the mechanisms of ultrasound treatment on plant tissue as revealed by TD-NMR, microstructural analysis, and electrical properties measurements","authors":"Magdalena Dadan,&nbsp;Artur Wiktor,&nbsp;Katarzyna Rybak,&nbsp;Anna Kamińska-Dwórznicka,&nbsp;Dorota Witrowa-Rajchert,&nbsp;Małgorzata Nowacka","doi":"10.1016/j.ifset.2025.104116","DOIUrl":"10.1016/j.ifset.2025.104116","url":null,"abstract":"<div><div>The aim of this study has been to investigate the impact of ultrasound (US) treatment on the structure, water distribution, and electrical properties of apple and carrot tissues. The influence of sonication power and duration was analysed. Slices of apple and carrot were subjected to ultrasound treatment at 21 kHz for 10, 20, 30, 45, and 60 min, using power levels of 180 and 300 W. Water distribution and its physical state were evaluated by means of the TD-NMR technique. Furthermore, the microstructure, electrical capacitance, and conductivity of the samples were studied.</div><div>In fresh (untreated) apple tissue, electrical conductivity increased significantly from 33.1 ± 3.1 to 53.8 μS/cm after 60 min of US treatment at 300 W. These findings were supported by NMR results and SEM imaging, which revealed increased porosity and the formation of microchannels, indicating disruption of cell membrane integrity in the apple. Free water from the vacuole was relocated to the extracellular spaces and cytoplasm, and to a lesser extent was retained by the cell wall.</div><div>In contrast, carrot tissue exhibited stable electrical conductivity (56.8 ± 5.0 and 52.8–64.3 μS/cm for fresh and US-treated samples, respectively), suggesting only subtle changes in cell wall organisation without membrane rupture. Moreover, based on both the electrical properties and NMR results, it may be concluded that water and ions were likely transmitted from the vacuole and retained by the cell wall in carrot tissue to a greater extent than in apple.</div><div>US-treated carrot samples were characterized by greater distances between cell residues and the formation of microscopic channels, with average cross-sectional cell areas increasing from 0.006 mm² in untreated samples to 0.013 mm² after 20 min at 180 W, and up to 0.015 mm² after 30 min at 300 W.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104116"},"PeriodicalIF":6.3,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144662615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing brining efficiency and pork quality through electro-heating pretreatments: Insights from salt diffusion modeling and water transport dynamics","authors":"Angela De Vivo ,&nbsp;Ezgi Son ,&nbsp;Fabrizio Sarghini ,&nbsp;Francesco Marra ,&nbsp;James G. Lyng ,&nbsp;Tesfaye F. Bedane","doi":"10.1016/j.ifset.2025.104115","DOIUrl":"10.1016/j.ifset.2025.104115","url":null,"abstract":"<div><div>This study evaluated the impact of electro-heating pretreatments on brining kinetics and meat quality in pork. Pork samples with an average weight of 4 ± 0.15 g were pretreated using ohmic heating at 10 V cm⁻¹ (OH10) and 40 V cm⁻¹ (OH40) or pulsed ohmic heating at 175 V cm⁻¹ (POH175) and then immersed in a 15 % NaCl brine solution at 4 °C for up to 48 h. Salt uptake, water-holding capacity (WHC), cooking loss (CL), color, and electrical conductivity were measured, and the data analyzed in comparison with the untreated control group. The results indicated that POH175 pretreated samples significantly accelerated salt diffusion, achieving near-equilibrium levels within 4 h, compared to 18–24 h required by the control and samples treated at lower electric fields. This result was also confirmed by the higher effective diffusivity of salt in pork, which was predicted using both empirical (Weibull) and Fickian-based approaches. Water-holding capacity decreased noticeably in the POH175 pretreated samples, suggesting mild structural modifications of muscle proteins, which may have contributed to the observed increase in cooking losses. However, color stability was enhanced under higher electric field strengths, suggesting possible protective interactions of the electric field with muscle pigments. These findings highlight the potential of electro-heating pretreatments, particularly POH175, as a promising strategy for expediting brining while maintaining acceptable meat quality. This approach offers potential industrial benefits by reducing processing time, improving salt uniformity, and minimizing adverse effects on product attributes.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104115"},"PeriodicalIF":6.3,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144662616","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":"Impact of an integrated piston-gap and microfluidic high-pressure homogenization system on the stability and quality of lemon emulsions","authors":"Shikang Tang ,&nbsp;Naiwen Xing ,&nbsp;Yidian Li ,&nbsp;Xuejiao Wang ,&nbsp;Chaofan Guo ,&nbsp;Xiaosong Hu ,&nbsp;Junjie Yi","doi":"10.1016/j.ifset.2025.104114","DOIUrl":"10.1016/j.ifset.2025.104114","url":null,"abstract":"<div><div>Lemon emulsion, enriched with vitamin C, organic acids, and dietary fiber, is widely utilized in food applications due to its refreshing flavor and associated health benefits. However, traditional pasteurization (PT) techniques commonly employed to prolong shelf life often lead to nutrient degradation and sensory deterioration. This study investigates the impact of a high-pressure homogenization system integrating piston-gap and microfluidic technologies (IPM-HS) on the quality and stability of lemon emulsions. Emulsions composed of fresh lemon juice, olive oil, and Tween 80 were treated at 200, 300, and 400 MPa. The IPM-HS treatment significantly enhanced turbidity (up to 1.5-fold), reduced particle size below 500 nm, and achieved effective microbial reduction, with no viable microorganisms detected at any pressure level. In addition, EAI and ESI values increased significantly with pressure, indicating enhanced emulsifying capacity and long-term physical stability. Zeta potential measurements showed more negative values after IPM-HS treatment, suggesting improved electrostatic repulsion and greater emulsion stability. The <em>L*</em> value increased markedly from 62.39 to 89.81 at 400 MPa, indicating a shift in color from light yellow to milky white. Emulsions treated with IPM-HS exhibited stable nanostructures with no phase separation during 30-day storage, in contrast to untreated and thermally treated controls. Moreover, total phenolic content increased from 0.49 to 0.58 mg GAE/g (<em>p</em> &lt; 0.05), and antioxidant activity was well preserved. Flavor analysis using electronic tongue and nose revealed minimal deviation from the control group.</div><div>Overall, IPM-HS markedly improves emulsion stability, physicochemical quality, and nutritional retention while maintaining sensory attributes, underscoring its potential as a promising non-thermal processing technology for emulsion-based product development.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104114"},"PeriodicalIF":6.3,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144670398","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":"Comprehensive evaluation of microwave reheating performance using predictive complementary relative phase shifting strategy in a solid-state system","authors":"Arjun Ghimire ,&nbsp;Mark T. Morgan ,&nbsp;Aly E. Fathy ,&nbsp;Hao Gan ,&nbsp;Jiajia Chen","doi":"10.1016/j.ifset.2025.104113","DOIUrl":"10.1016/j.ifset.2025.104113","url":null,"abstract":"<div><div>Solid-state microwave technology offers a potential solution to the nonuniform heating limitations of magnetron-based microwave ovens. A previously developed dynamic predictive complementary relative phase shifting strategy has demonstrated superior performance in simple model foods compared to fixed phase shifting approaches but needs evaluation on commercial/prepared meals and comparison with magnetron-based heating. This study comprehensively evaluated the reheating performance of solid-state microwave heating using the dynamic strategy across five commercial and/or prepared food products: Pulled Chicken (single component), Beef in Gravy (multicomponent), Lasagna (multilayer), Pulled Chicken &amp; Lasagna (multicompartment), and Mashed Potato &amp; Beef in Gravy (multicompartment), and compared their heating performances with that in domestic microwave heating with rotational turntable. Results revealed that the dynamic predictive complementary relative phase strategy significantly improved microwave heating performance across most food products compared to the magnetron-based heating. The predictive complementary algorithm dynamically selected relative phases that generated complementary heating patterns to the real-time heating performance. This led to an overall improvement of 4.6 % in the heating uniformity and 22.9 % on average temperature rise compared to the magnetron-based heating. Hence, this study confirms that predictive complementary relative phase shifting strategies present a promising advancement for next-generation solid-state microwave ovens, enabling more precise and efficient reheating of complex food matrices.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104113"},"PeriodicalIF":6.3,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614117","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":"Effect of static magnetic field-assisted repeated freezing and thawing on quality characteristics, microstructure, and myofibrillar protein properties of lamb meat","authors":"Jinxiao Liu ,&nbsp;Wang Heming ,&nbsp;Pengfei Du ,&nbsp;Weiting Wang ,&nbsp;Yaobo Liu ,&nbsp;Guoyuan Xiong ,&nbsp;Kun Yu ,&nbsp;Yanli Ma","doi":"10.1016/j.ifset.2025.104112","DOIUrl":"10.1016/j.ifset.2025.104112","url":null,"abstract":"<div><div>This study aimed to evaluate the effectiveness of static magnetic field-assisted freezing and thawing (SMF-FT) in enhancing lamb meat quality, minimizing microstructural damage, and preserving the physicochemical properties of myofibrillar proteins. The findings indicated that SMF-FT significantly decreased thawing, and centrifugation loss while improving water retention compared to routine freeze-thawing (RT-FT). Results from LF- NMR and MRI revealed higher water content in SMF-FT-treated samples. Scanning electron microscopy (SEM) demonstrated that SMF-FT treatment resulted in more closely aligned muscle fibers and reduced tissue damage in lamb meat. Protein oxidative denaturation and fat oxidation were mitigated under SMF-FT treatment, as evidenced by lower TBARS values, reduced total sulfhydryl group loss, and lower levels of carbonyl groups and surface hydrophobicity. FT-IR and endogenous fluorescence spectroscopy analyses indicated that SMF-FT delayed the changes in the secondary and tertiary structures of the proteins. These results provide a theoretical foundation and technical guidance for using static magnetic fields in meat freezing and thawing processes, potentially supporting sustainable advancements in the meat industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104112"},"PeriodicalIF":6.3,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits","authors":"Neamtallah Assaf ,&nbsp;Claudia Siclari ,&nbsp;Rohini Dhenge ,&nbsp;Tommaso Ganino ,&nbsp;Emma Chiavaro ,&nbsp;Massimiliano Rinaldi","doi":"10.1016/j.ifset.2025.104111","DOIUrl":"10.1016/j.ifset.2025.104111","url":null,"abstract":"<div><div>Pulsed Electric Field (PEF) technology is a non-thermal food processing method gaining attention for its applications in treating fruits and vegetables, particularly for improving peeling efficiency. This study evaluated the effect of PEF on the peeling performance, colour, texture and structural changes in mango and red bell peppers. Blanching at 94 °C (1 and 3 min for mangoes and 1 and 2 min for red bell peppers) was used to compare the effectiveness of traditional peeling methods with PEF treatments, which were applied at 1 kV/cm with energy levels of 1.1 and 4.6 kJ/kg for mangoes and 3.4 and 10.3 kJ/kg for red bell peppers. The results showed that mangoes PEF-treated at 4.6 kJ/kg reduced peeling force by 50 % and peeling loss by 40 %, outperforming blanching (3 min), which achieved a similar reduction in peeling force and a 30 % reduction in peeling loss. Microstructural analysis revealed cell wall modifications and changes in collenchyma and parenchyma, contributing to improved peeling in mangoes. However, PEF did not improve red bell pepper peeling, while blanching for 2 min reduced firmness by 50 %, resulting in cell shrinkage and thicker walls. Furthermore, PEF better preserved the colour of both fruits compared to blanching, which caused more significant colour changes. This finding demonstrates that PEF treatment is an effective peeling method for mangoes, preserving their quality. However, its application is less effective for red bell peppers, likely due to variations in tissue structure and morphological characteristics.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104111"},"PeriodicalIF":6.3,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596437","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":"Low-cost innovative food dryers for developing countries: current status and future prospect","authors":"Md. Hasibul Hasan Himel ,&nbsp;Masuma Akter ,&nbsp;Abu Kaisar Md Faisal ,&nbsp;Mim Mashrur Ahmed ,&nbsp;Mahadi Hasan Masud","doi":"10.1016/j.ifset.2025.104109","DOIUrl":"10.1016/j.ifset.2025.104109","url":null,"abstract":"<div><div>Food drying is one of the most energy intensive processes in the food industry that consumes approximately 95 exajoule of energy globally. Moreover, the conventional thermal drying system using fossil fuels not only accounts for high amount of greenhouse gas emissions but also accounts for 15 % of the overall manufacturing process, approximately. In light of growing concerns over climate change and resource depletion, enhancing energy efficiency and promoting environmental sustainability in food drying technologies have become critical priorities. This study reviews the most promising low-cost innovative food drying techniques along with their limitations and future prospects. This study also explores the most common drying techniques such as, sun drying, solar drying, biomass drying, reversible air drying and heat pump drying, along with their shortcomings and advantages. Although sun drying is the cheapest method, poor food quality keeps the process from being implemented commercially. Among different low-cost innovative drying techniques, improved solar drying, geothermal drying, improved biomass drying, heat pump drying, waste heat-based convective drying (WHCD) and different hybrid drying, are compared due to their huge potentials to replace the conventional methods. This study reveals that although having some limitations involving improved solar drying and WHCD, they perform comparatively better having low environmental impact and improved efficiency. However, The findings underscore the need for comprehensive feasibility studies to enable the transition of these technologies from research to industrial-scale implementation, ultimately advancing the goal of sustainable and energy-resilient food systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104109"},"PeriodicalIF":6.3,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579837","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":"Effects of high-pressure homogenization on tea residue mesophyll cell-based Pickering emulsion stabilizers: Property modulation and emulsification enhancement mechanisms","authors":"Jie Zhou ,&nbsp;Jinjin Liu ,&nbsp;Jiaqing Zhou ,&nbsp;Shuo Liu ,&nbsp;Chen Zhang","doi":"10.1016/j.ifset.2025.104110","DOIUrl":"10.1016/j.ifset.2025.104110","url":null,"abstract":"<div><div>Collecting tea residue mesophyll cells (TRMCs) pioneers a novel process enabling industrial-scale, cost-effective leaf protein recovery with high yields, surpassing conventional extraction barriers. However, their food applications are constrained by large particle size and poor fluidity, leading to low interfacial adsorption efficiency in emulsions. In this study, high-pressure homogenization (HPH) technology, outperforming airflow ultrafine grinding and ultrasonic crushing, was used to enhance the performance of TRMCs. The effects of different intensities of HPH treatment (100–500 bar for 1–5 min) on the basic composition, microstructure, physicochemical properties, and functional characteristics of TRMCs were investigated, and the underlying mechanism of their emulsification improvement was analyzed. The results showed that HPH treatment only slightly affected basic components (such as protein and total sugar) and the color of TRMCs but significantly reduced the particle size (D_(3,2) as low as 5.1 μm). The treatment also eliminated the aggregation and improved the dispersion stability by enhancing electrostatic repulsion. In addition, HPH treatment balanced surface hydrophilicity-hydrophobicity (contact angle increased from 46.6° to 69.2°), exposing hydrophobic domains and more protein and polysaccharide structures, increased the emulsification activity index by 1.3 times, and decreased creaming index by 1.7 times. Unlike traditional Pickering emulsion stabilizers requiring chemical modification or multi-step assembly, HPH-treated TRMCs achieved superior emulsification through synergistic physical fragmentation and chemical group exposure, maintaining natural biocompatibility.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104110"},"PeriodicalIF":6.3,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588692","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}