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

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

Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-08 DOI: 10.1016/j.ifset.2025.103995

K.C. Santos , Beatriz Llavata , Pedro E.D. Augusto , Juan A. Cárcel

{"title":"Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins","authors":"K.C. Santos , Beatriz Llavata , Pedro E.D. Augusto , Juan A. Cárcel","doi":"10.1016/j.ifset.2025.103995","DOIUrl":"10.1016/j.ifset.2025.103995","url":null,"abstract":"<div><div>This study evaluated the use of pulsed electric field (PEF) technology as a pre-treatment to modify the structure of potato slices, for further addition of anthocyanins. Furthermore, this pre-treatment was combined with ultrasound-assisted convective drying for stabilization, therefore obtaining coloured potato snacks rich in anthocyanins. PEF application affected the potato structure: the more intense the PEF pre-treatment, the higher the cell disintegration index and the lower the cell wall elasticity. The pre-treatments with PEF enhanced the anthocyanin addition by 26–86 %, and the antioxidant capacity of the potato samples by 56–63 %. The added anthocyanins turn the natural colour of potato to reddish tones (increase in a*). The combination of the more intense PEF pre-treatment (1525.5 J/kg) and ultrasound-assisted convective drying (20.5 kW m<sup>−3</sup>; 21.8 kHz) increased the water effective diffusivity (D<sub>eff</sub>) by 22 to 46 %. After drying, the retention of anthocyanins in PEF pre-treated and ultrasound-assisted treatment was in the range of 69–100 % and the antioxidant activity was 29–51 %. Furthermore, the antioxidant capacity of those samples was 25–43 % higher than the control. Therefore, the addition of anthocyanins into potatoes was enhanced by PEF pre-treatments, being necessary to find the balance among the processing parameters (pre-treatment and drying) to optimize the bioactive compounds retention in the final product.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103995"},"PeriodicalIF":6.3,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620165","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

Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-08 DOI: 10.1016/j.ifset.2025.103996

Zhijun Yang , Qing Xiong , Tao Yin , Juan You , Shanbai Xiong , Ru Liu

{"title":"Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions","authors":"Zhijun Yang , Qing Xiong , Tao Yin , Juan You , Shanbai Xiong , Ru Liu","doi":"10.1016/j.ifset.2025.103996","DOIUrl":"10.1016/j.ifset.2025.103996","url":null,"abstract":"<div><div>The preservation of aquatic products is critical to ensuring food safety and quality. However, traditional preservation methods often fail to satisfy modern consumer demands for minimally processed, high-quality products. In response, novel non-thermal preservation techniques such as high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), and ultrasound (US) are emerging as sustainable solutions. This review explores the application of these non-thermal techniques in aquatic product preservation, focusing on their effectiveness in microbial inactivation and maintaining quality. These novel techniques effectively inactivate microorganisms and extend the shelf life. However, challenges such as the HPP-induced texture and color changes and the CP-induced oxidative reactions persist. Additionally, high energy consumption and scalability challenges limit industrial applications. Future research should focus on the mechanisms behind the negative impacts of these technologies on quality and the corresponding control measures, as well as exploring their combination with traditional methods to further optimize the preservation of aquatic products. This review provides a comprehensive comparative analysis of non-thermal preservation techniques in aquatic product preservation, highlighting their advantages, limitations, and potential for integration with traditional methods. It also identifies critical research gaps and suggests future directions for optimizing these technologies.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103996"},"PeriodicalIF":6.3,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592520","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 dual modification by cold plasma and heat-moisture treatment on the structure and in vitro digestibility of waxy maize starch

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-07 DOI: 10.1016/j.ifset.2025.103991

Jianhang Wang , Xiaojun Xue , Siqi Han , Mingrui Fu , Yuru Feng , Yaxiao Wang , Shuang Dong , Peng Guo

{"title":"Effects of dual modification by cold plasma and heat-moisture treatment on the structure and in vitro digestibility of waxy maize starch","authors":"Jianhang Wang , Xiaojun Xue , Siqi Han , Mingrui Fu , Yuru Feng , Yaxiao Wang , Shuang Dong , Peng Guo","doi":"10.1016/j.ifset.2025.103991","DOIUrl":"10.1016/j.ifset.2025.103991","url":null,"abstract":"<div><div>Cold plasma technology with potential clean-label attributes applying in starch modification has gained intensive interest. In this study, waxy maize starch was subjected to cold plasma treatment at different discharge current (0.8 & 1.2 A), followed by heat-moisture treatment (HMT) under heating moisture of 20 % ∼ 30 %. The effects of dual modification on starch structural orders, functional characteristics and in vitro starch digestibility were investigated. X-ray diffraction and Fourier transform infrared spectroscopy revealed that plasma treatment disrupted crystallinity and double-helix order, whereas the structural orders was slightly increased when subjected to HMT under 20 % ∼ 25 % moisture, without altering the diffraction patterns or FTIR spectra of starch. The gel permeation chromatography observed that dual modification produced lower molecule weight with smaller radius of gyration. The prior plasma treatment was responsible for the loss of structural orders and chain depolymerization, whereas the sequential HMT contributed to restore impaired packing orders, mainly due to the molecular chain rearrangement. In addition, the dual-modified starch exhibited biphasic endothermic profile with distinct crystalline perfections and enhanced thermal stability. In vitro starch digestibility showed that the overall starch digestion rate and extent were significantly enhanced, in which the granular roughness and reduction in molecule weight played important roles. This study indicated that plasma-HMT modification could be a new strategy to fabricate starch with lower viscosity and enhanced hydrolysis susceptibility, which would broaden applications of plasma-involved starch modification in food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103991"},"PeriodicalIF":6.3,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628542","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