Innovative Food Science & Emerging Technologies最新文献_第3页

Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles 高强度脉冲磁场对蛋白-淀粉相互作用及鲜面条品质的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2025-12-30 DOI: 10.1016/j.ifset.2025.104427

Fan Liu, Zhuoying Wang, Na Yang, Yamei Jin, Xueming Xu

{"title":"Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles","authors":"Fan Liu, Zhuoying Wang, Na Yang, Yamei Jin, Xueming Xu","doi":"10.1016/j.ifset.2025.104427","DOIUrl":"10.1016/j.ifset.2025.104427","url":null,"abstract":"<div><div>Pulsed magnetic field (PMF) has emerged as a promising non-thermal strategy to enhance the quality of cereal-based products. This study aimed to investigate the structure-function relationship of fresh noodles under PMF exposure, with a focus on protein-starch interactions. Noodles were treated with PMF at 2.5–4.5 T and 20–50 pulses to assess the changes in color, pH, total viable counts, water distribution, texture, dynamic rheology, microstructure, as well as the structure of protein and starch. Results showed that PMF treatment enhanced fresh noodle quality by stabilizing color and pH, while inhibiting microbial growth. PMF treatment increased bound water and reduced free water mobility; accompanied by an improved texture, including enhanced hardness (1932.36–2218.84 g), and increased tensile force (0.18–0.21 N). Rheological tests confirmed that PMF strengthened the gluten network, which was indicated by an increase in storage modulus by 10.09–116.75 % and loss modulus by 13.83–113.26 %. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed a more continuous structure with tighter protein-starch associations. At the molecular level, PMF induced β-sheet enrichment and facilitated the accumulation of low-molecular-weight glutenin subunits. Furthermore, PMF treatment increased gelatinization enthalpy (4.71–5.60 mJ/mg) and crystallinity (15.40–24.67 %); enhanced short-range molecular order; increased pasting temperature; and reduced peak viscosities. Overall, these findings indicate that PMF improves noodle quality by regulating the water redistribution, strengthening the protein network, and increasing the starch structural order, highlighting its potential as a low-energy, sustainable, non-thermal preservation technology for commercial fresh-noodle preservation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104427"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883280","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

A first systematic study on the impact of pulsed electric field parameters on peptide migration during separation of a whey protein hydrolysate by electrodialysis with ultrafiltration membrane 首次系统研究了脉冲电场参数对超滤膜电渗析分离乳清蛋白水解产物过程中肽迁移的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-22 DOI: 10.1016/j.ifset.2026.104460

Leonel C. Mafotang T. , Aurore Cournoyer , Marcello Fidaleo , Laurent Bazinet

{"title":"A first systematic study on the impact of pulsed electric field parameters on peptide migration during separation of a whey protein hydrolysate by electrodialysis with ultrafiltration membrane","authors":"Leonel C. Mafotang T. , Aurore Cournoyer , Marcello Fidaleo , Laurent Bazinet","doi":"10.1016/j.ifset.2026.104460","DOIUrl":"10.1016/j.ifset.2026.104460","url":null,"abstract":"<div><div>Improving the separation efficiency of peptide-rich streams remains a key challenge in the valorization of dairy protein hydrolysates. Recent findings suggest that applying pulsed electric field (PEF) during electrodialysis with ultrafiltration membrane (EDUF) can influence peptide migration and reduce energy consumption. In this first systematic study, six PEF conditions, defined by different pulse/pause durations (1 s/1 s, 5 s/1 s, 5 s/5 s, 10s/1 s, 10s/5 s, 10s/10s) were applied to separate a whey protein hydrolysate (WPH). The impact on peptide migration, system resistance, specific energy consumption, and membrane conductivity was assessed. The duty cycle (pulse duration divided by total cycle time), was introduced for the first time in EDUF and emerged as the most influential parameter, showing a strong correlation with process performance. Low duty cycle conditions enhanced migration and minimized energy consumption. These improvements were attributed to concentration polarization (CP) relaxation during the pause duration and favorable electroconvective vortices (ECVs) activity occurring at the beginning of each pulse, as a higher number of pulses increases the frequency of ECV appearance and their positive effect on peptide migration. The membranes preserved their conductivity and separation performance throughout the experiments, suggesting stable operating conditions and no detectable performance loss. This study provides new insights into how mechanisms known in conventional electrodialysis such as CP and ECVs formation may also occur in EDUF, opening new ways to improve process separation by varying pulse and pause durations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104460"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184904","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

Comparison of induced magnetic field and microbial inactivation caused by different electro-technologies on fruit juice 不同电法对果汁的感应磁场及微生物灭活效果比较

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-16 DOI: 10.1016/j.ifset.2026.104450

Jin Xiao , Na Yang , Panxi Zheng , Zhichun Wu , Yamei Jin , Xueming Xu , Xiaohuang Cao

{"title":"Comparison of induced magnetic field and microbial inactivation caused by different electro-technologies on fruit juice","authors":"Jin Xiao , Na Yang , Panxi Zheng , Zhichun Wu , Yamei Jin , Xueming Xu , Xiaohuang Cao","doi":"10.1016/j.ifset.2026.104450","DOIUrl":"10.1016/j.ifset.2026.104450","url":null,"abstract":"<div><div>Induced electric field (IEF) is the sister technology of ohmic heating (OH); however, the electric field is produced by alternating magnetic field. This study focused on two aspects of IEF and OH treatment at 18.08 V/cm and 26.92 V/cm electric field strength with respective terminal temperature of 60 °C and 70 °C, using red-fleshed apple (<em>Malus niedzwetzkyana</em> Dieck) juice. Firstly, ion currents in the juice were examined to produce induced magnetic field. Secondly, the contact/non-contact electric-field heating was monitored to see the temperature profiles for microbial inactivation under similar conditions. Apple juice was treated with OH and IEF to generate ion currents and induced magnetic fields was successfully detected by a Hall sensor, equipped with oscilloscopes. Temperature kinetics revealed that the two technologies had similar terminal temperatures with different heating profiles. At 26.92 V/cm, OH exhibited an initial heating rate of 19.8 °C/min, while IEF showed 16.0 °C/min, achieving the terminal temperature by 7 min earlier with OH. OH' ion current (153.4 mA) showed a microbial inactivation efficiency exceeding IEF's (120.8 mA) by 69.39% at 18.08 V/cm. At an initial plate count of 2.94 log CFU/mL, microbial reduction by both electro-technologies (2.94 log CFU/mL OH; and 1.66 log CFU/mL IEF) surpassed that of CH (0.9 log CFU/mL). At 26.92 V/cm, OH and CH showed anthocyanin retention rates of 71.67% and 53.33%, while hexanal retention of 95.48% and 72.62%, respectively. Meanwhile, induced magnetic fields indicated potential application prospects in characterizing the physicochemical properties of the samples (e.g., electrical conductivity) during their processing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104450"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034857","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

In situ analysis of the effect of saliva and eating behaviour on oral salt release 唾液和进食行为对口腔盐分释放影响的原位分析

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-16 DOI: 10.1016/j.ifset.2026.104452

Yangcheng Gao , Yong Chen , Jianshe Chen , Sergey V. Lishchuk , Rammile Ettelaie

{"title":"In situ analysis of the effect of saliva and eating behaviour on oral salt release","authors":"Yangcheng Gao , Yong Chen , Jianshe Chen , Sergey V. Lishchuk , Rammile Ettelaie","doi":"10.1016/j.ifset.2026.104452","DOIUrl":"10.1016/j.ifset.2026.104452","url":null,"abstract":"<div><div>The release and migration of flavour compounds during food oral processing is a process of mass transfer and is governed by its principles. It is therefore anticipated that the rate of flavour release and the dynamic intensity of flavour perception are closely linked to the properties of saliva and eating behaviour of consumer individuals. To prove this hypothesis, model food gels containing different amounts of salt (NaCl) were investigated for in situ salt release and perceived intensity of saltness among ten healthy subjects. A mathematical model was developed based on mass transfer principles to analyze salt release. It was found that oral mass transfer coefficient (<em>k</em>) correlates negatively with salivary viscosity and positively with salivary flow rate (<em>p</em> < 0.05); moderate tongue agitation reduces stagnant layer thickness to enhance <em>k</em>; food components (e.g., xanthan gum, catechin) alter <em>k</em> via modifying saliva viscosity or stagnant layer thickness. The model successfully predicts salt release, linking individual variability in oral physiology/eating behaviour to saltiness perception. Results confirmed our initial hypothesis and provided new insights on the governing physics of flavour perception.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104452"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034936","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

Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation 利用菌丝体发酵降低芸豆粉中的抗营养物质和异味挥发物

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-20 DOI: 10.1016/j.ifset.2026.104462

Xiang Li , Manickavasagan Annamalai , Loong-Tak Lim

{"title":"Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation","authors":"Xiang Li , Manickavasagan Annamalai , Loong-Tak Lim","doi":"10.1016/j.ifset.2026.104462","DOIUrl":"10.1016/j.ifset.2026.104462","url":null,"abstract":"<div><div>This study examined how fermenting kidney beans with <em>Pleurotus eryngii</em> and <em>Trametes versicolor</em> for 3–5 d affects the reduction of antinutrients and off-flavour volatiles in the resulting fermented powders. Citric acid was added at 0, 3, and 6% (dry bean basis) levels to the beans before fermentation. <em>T. versicolor</em> exhibited faster mycelial growth on kidney beans compared to <em>P. eryngii</em>. The lowest levels of condensed tannin (0.8 mg CE/g dry matter), trypsin inhibitor activity (0.8 TIU/mg dry matter), phytic acid (0.6 g/100 g dry matter), and total raffinose family oligosaccharide (19.2 mg/g dry matter) were found in <em>T. versicolor</em> fermented powders. <em>T. versicolor</em> fermentation increased the amounts of 2,3-butanediol and 1-heptene, 2,4-dimethyl-, adding a pleasant buttery and sweet flavour to the fermented kidney beans. These findings suggest that <em>T. versicolor</em> fermentation can effectively reduce antinutrients and improve the flavour profile of kidney beans, highlighting the potential of mushroom mycelium fermentation in modifying whole pulse powders.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104462"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073595","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

Synergistic effects of antimicrobials combined with pressure assisted thermal processing against Alicyclobacillus acidoterrestris spores in orange juice 抗菌剂联合压力辅助热处理对橙汁中嗜酸地藻芽孢杆菌孢子的协同作用

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-30 DOI: 10.1016/j.ifset.2026.104474

Isma Neggazi , Carlos A. Pinto , Jorge A. Saraiva , Pilar Colás-Medà , Inmaculada Viñas , Isabel Alegre

{"title":"Synergistic effects of antimicrobials combined with pressure assisted thermal processing against Alicyclobacillus acidoterrestris spores in orange juice","authors":"Isma Neggazi , Carlos A. Pinto , Jorge A. Saraiva , Pilar Colás-Medà , Inmaculada Viñas , Isabel Alegre","doi":"10.1016/j.ifset.2026.104474","DOIUrl":"10.1016/j.ifset.2026.104474","url":null,"abstract":"<div><div>The preservation of acidic beverages is challenged by the resistance of <em>Alicyclobacillus acidoterrestris</em> spores to conventional treatments. The effects of four antimicrobials (nisin (NIS) at 20 and 50 mg/L, vanillic acid (VA) at 200 and 500 mg/L, coumaric acid (CA) at 100 and 200 mg/L, and sinapic acid (SA) at 100 and 200 mg/L) combined with pressure-assisted thermal processing (PATP), high-pressure processing (HPP) at room temperature (RT), and thermal processing (TP) on <em>A. acidoterrestris</em> spores' inactivation and guaiacol production in orange juice were investigated. Samples inoculated at 10<sup>5</sup> cfu/mL for total cells and spores were enriched with antimicrobials and subjected to: i) PATP (T500/70: 500 MPa at 70 °C and T600/65: 600 MPa at 65 °C), ii) HPP (T500/RT: 500 MPa at RT and T600/RT: 600 MPa at RT), and iii) TP (T0.1/70: 0.1 MPa at 70 °C and T0.1/65: 0.1 MPa at 65 °C) for 5 min. Juices were incubated at 45 °C for 12 days. PATP reduced total cells and spores below detection limit (< 1.4 log cfu/mL) and prevented growth, with guaiacol levels between 4.1 and 10.0 ng/mL. VA inhibited growth but not guaiacol production (>300 ng/mL). Under HPP at RT, higher doses of NIS, CA, and SA reduced guaiacol production (5.7–8.3 ng/mL). NIS under T0.1/70 maintained populations at 4.5 log cfu/mL and guaiacol below quantification limit (< 4 ng/mL). Results confirm that PATP combined with NIS, CA, and SA is a promising strategy to control <em>A. acidoterrestris</em> spores and prevent guaiacol spoilage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104474"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184906","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

Beyond borders: A cross-national study on cultivated meat acceptance in Italy, France, and the Netherlands 超越国界：意大利、法国和荷兰对人造肉接受度的跨国研究

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-23 DOI: 10.1016/j.ifset.2026.104459

Barbara Loera , Pericle Raverta , Alessandro Bertero , Matteo Cresti , Simona Stano , Luca Lo Sapio

{"title":"Beyond borders: A cross-national study on cultivated meat acceptance in Italy, France, and the Netherlands","authors":"Barbara Loera , Pericle Raverta , Alessandro Bertero , Matteo Cresti , Simona Stano , Luca Lo Sapio","doi":"10.1016/j.ifset.2026.104459","DOIUrl":"10.1016/j.ifset.2026.104459","url":null,"abstract":"<div><div>The diffusion of cultivated meat (CM) products has been proposed as a potential strategy to mitigate the impact of conventional animal-source food production. However, consumer research on CM acceptance remains limited by lack of cross-cultural and representative studies, key aspects to draw generalisable conclusions and assess market potential. To address this gap, we conducted a cross-national online survey in Italy and the Netherlands in 2023 and in France in 2024 (<em>n</em> = 1500; quota-representative by gender, age, and education) to assess intentions, attitudes towards CM, key sociodemographic and background psychological predictors, including trust in food-safety authorities, food neophobia, technophobia, environmental concern, and natural-is-better heuristic.</div><div>Results show that Italian respondents were relatively open to CM, displaying high engagement with the topic and intention levels comparable to Dutch consumers. Intentions to try and buy CM varied between and within countries, with notably higher reluctance in western French regions. Attitudes significantly predicted intentions and were primarily shaped by psychological factors, particularly trust in food safety authorities and food technophobia. These constructs emerged as central and consistent predictors across all countries, whereas the natural-is-better heuristic was not significant and environmental concern and food neophobia influence varied by country.</div><div>Our research highlights the urgency of strengthening public trust in food-safety authorities through effective risk communication of this novel food technology and inclusive community engagement, especially as CM products potentially move closer to market approval in the European Union. Future cross-national research should prioritise regional differences and trust dynamics to better support informed consumer decision-making.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104459"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074180","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

In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates 新型啤酒废粮蛋白分离物体外蛋白质消化率及蛋白质品质评价

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-02-06 DOI: 10.1016/j.ifset.2026.104482

Arianna Ressa , Laura Nyhan , Rosa Sanchez , Dustie N. Lombardi , Patrick O'Riordan , Elke K. Arendt

{"title":"In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates","authors":"Arianna Ressa , Laura Nyhan , Rosa Sanchez , Dustie N. Lombardi , Patrick O'Riordan , Elke K. Arendt","doi":"10.1016/j.ifset.2026.104482","DOIUrl":"10.1016/j.ifset.2026.104482","url":null,"abstract":"<div><div>Mounting pressures on global food chains call for an urgent shift towards more sustainable food systems. Several ways to aid this transformation are the reduction of food waste through the valorisation of food processing side streams, and a shift from animal-based to plant-based proteins. As plant-based proteins are gaining popularity as alternatives to dairy and meat due to the rising demand for healthy, natural foods and their ethical appeal, it is essential that the protein quality of novel, alternative protein sources are evaluated. Brewers' spent grain (BSG) is a nutrient-rich brewing by-product which has been upcycled to produce everpro™ Dark Fraction (EDF) and a decolourised protein isolate known as everpro™ Light Fraction (ELF). This study investigates the <em>in vitro</em> protein and amino acid digestibility and <em>in vitro</em> digestible indispensable amino acid score (DIAAS) of EDF and ELF in comparison to pea, soy, and whey protein isolates using the static INFOGEST model. All ingredients demonstrated high digestibility (> 80%), while <em>in vitro</em> DIAAS of 51% and 37% were determined for EDF and ELF, respectively, lower values than the soy or whey proteins, but higher than or comparable to the two pea proteins studied. Differences were observed in the digestibility of individual amino acids in EDF and ELF and the resulting digestible indispensable amino acid ratio (DIAAR) values, indicating that the decolourisation process may be impacting protein quality. Overall, this study highlights how everpro™ ingredients can transform the food industry as alternative protein sources, enabling manufacturers to promote a more sustainable future.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104482"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184824","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

Improving the inactivation effect of lipoxygenase through a novel catalytic infrared system and exploring its inactivation mechanism 利用新型红外催化体系提高脂氧合酶的失活效果，探索其失活机制

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-14 DOI: 10.1016/j.ifset.2026.104455

Wenjuan Qu , Tongtong Shen , Wenyan Ruan , Haile Ma , Qunhui Jiang , Yicheng Huang

{"title":"Improving the inactivation effect of lipoxygenase through a novel catalytic infrared system and exploring its inactivation mechanism","authors":"Wenjuan Qu , Tongtong Shen , Wenyan Ruan , Haile Ma , Qunhui Jiang , Yicheng Huang","doi":"10.1016/j.ifset.2026.104455","DOIUrl":"10.1016/j.ifset.2026.104455","url":null,"abstract":"<div><div>To achieve efficient lipoxygenase (LOX) inactivation, this study developed an innovative catalytic infrared (IR) method using natural gas as an alternative to conventional electric heating. The activity, deactivation kinetics, structure, and catalytic kinetics of LOX were evaluated following IR treatment. Molecular dynamics and docking simulations were employed to assess the inactivation effects of both thermal and radiation components. Both temperature and wavelength effects contributed significantly to LOX denaturation, with an inactivation rate of 95.83% after 9 min at 130 °C. This was evidenced by the disruption of hydrogen bonds and various interactions, the disordering of LOX's secondary structure, and a reduction in LOX-substrate binding energies. The deactivation kinetics followed a Weibull distribution. The catalytic reaction efficiency of LOX decreased 177-fold. The temperature effect was stronger than the wavelength effect. This study provides a quantified mechanism for LOX inactivation by IR, highlighting IR as a promising alternative to conventional methods, offering both energy savings and efficient enzyme deactivation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104455"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184911","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

Hydrodynamic cavitation: A novel route to soy protein isolate-tannic acid conjugates for enhanced physicochemical stability of β-carotene emulsions 流体动力空化：一种制备大豆分离蛋白-单宁酸偶联物的新途径，用于增强β-胡萝卜素乳状液的物理化学稳定性

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-05-01 Epub Date: 2026-01-08 DOI: 10.1016/j.ifset.2026.104451

Yuting Wu , Xian'e Ren , Lihui Yang , Kunming Zhang , Yongchun Huang , Feng Yang

{"title":"Hydrodynamic cavitation: A novel route to soy protein isolate-tannic acid conjugates for enhanced physicochemical stability of β-carotene emulsions","authors":"Yuting Wu , Xian'e Ren , Lihui Yang , Kunming Zhang , Yongchun Huang , Feng Yang","doi":"10.1016/j.ifset.2026.104451","DOIUrl":"10.1016/j.ifset.2026.104451","url":null,"abstract":"<div><div>The aim of this study was to prepare soy protein isolate-tannic acid (SPI-TA) conjugates as food-grade antioxidant emulsifiers to stabilize emulsions and enhance the stability of β-carotene. Hydrodynamic cavitation (HC) treatment was used to promote the binding of SPI and TA, and it was found that the amount of TA bound to SPI increased with the extension of HC treatment time. This enhancement was attributed to the increase in the random coil content of SPI upon HC treatment, which facilitated the conjugation. Electrophoresis patterns and circular dichroism spectroscopy confirmed the formation of SPI-TA conjugates. The interfacial properties, microstructure, rheological characteristics, and storage stability of the emulsions were investigated, and the effects of the emulsion system on the physicochemical stability of β-carotene were discussed. The results showed that the optimal SPI-TA conjugate (ST30, prepared at 30 min HC) resulted in an emulsion with a reduced mean droplet size of 1179 nm (versus 1407 nm for SPI). This improvement could be attributed to the ST30 conjugate, which possessed the smallest particle size and the highest absolute zeta potential among the prepared conjugates. This system showed superior physical stability, maintaining a creaming index below 15% after 28 days. The ST30 conjugate, by binding more TA, provided a denser interfacial barrier that offered enhanced protection against light and heat. Crucially, this ST30 system significantly enhanced β-carotene protection, achieving a 92% retention rate after 15 days of storage and an 96% retention rate after heating at 90 °C, a 1.2-fold increase compared to the SPI-stabilized emulsion. These results indicate that SPI-TA conjugates prepared via HC treatment can be used to develop antioxidant emulsion delivery systems and improve the stability of lipophilic and easily oxidizable bioactive ingredients.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104451"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974159","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