Innovative Food Science & Emerging Technologies最新文献_第4页

Enhancing the phenolic profile and antioxidant activity in corn silk via solid-state fermentation with Aspergillus niger 黑曲霉固态发酵提高玉米丝酚类成分及抗氧化活性

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-18 DOI: 10.1016/j.ifset.2025.104239

Oleg Frumuzachi , Alexandru Nicolescu , Gheorghe-Adrian Martău , Răzvan Odocheanu , Floricuța Ranga , Andrei Mocan , Dan Cristian Vodnar

{"title":"Enhancing the phenolic profile and antioxidant activity in corn silk via solid-state fermentation with Aspergillus niger","authors":"Oleg Frumuzachi , Alexandru Nicolescu , Gheorghe-Adrian Martău , Răzvan Odocheanu , Floricuța Ranga , Andrei Mocan , Dan Cristian Vodnar","doi":"10.1016/j.ifset.2025.104239","DOIUrl":"10.1016/j.ifset.2025.104239","url":null,"abstract":"<div><div>Corn silk (<em>Stigma maydis</em>), an agricultural residue of maize cultivation, is rich in bioactive compounds, being however underutilized. This study aimed to evaluate whether solid-state fermentation (SsF) with <em>Aspergillus niger</em> can be applied as a sustainable bioprocessing strategy to enhance the phenolic profile and antioxidant potential of corn silk. Throughout 10 days of fermentation, a notable increase in total phenolic content (73 % increase via the Folin-Ciocalteu method) and total flavonoid content (37 % increase via the AlCl<sub>3</sub> method) was observed. HPLC-DAD-ESI-MS analysis identified 17 individual phenolic compounds, primarily flavones and hydroxycinnamic acids. Significant increases were recorded for 4-caffeoylquinic, 5-synapoylquinic, 4-feruloylquinic, and 3-synapoylquinic acids, indicating effective enzymatic release of bound phenolics by <em>A. niger</em>, while levels of flavone glycosides declined and their corresponding aglycones increased. Simultaneously, antioxidant activity also improved significantly in ABTS<sup>+</sup>, DPPH, and FRAP assays, though no substantial increase was detected using the CUPRAC method. Additionally, <em>A. niger</em> metabolized available saccharides (glucose, fructose, and xylose) and produced organic acids, including oxalic, citric, and malic acids, as fermentation by-products. Overall, this study demonstrates that SsF with <em>A. niger</em> is a promising approach for improving the bioactive composition of corn silk, supporting its valorization as a low-cost substrate for the development of functional foods, nutraceuticals, or other value-added applications within the circular bioeconomy.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104239"},"PeriodicalIF":6.8,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095952","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

Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology 响应面法优化柠檬皮精油的过热蒸汽提取工艺

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-17 DOI: 10.1016/j.ifset.2025.104238

Muhammad Adnan Ayub , Ambreen Fatima , Yousef M. Alanazi , Muhammad Asif Javaid , Abdullah Ijaz Hussain , Muhammad Shahid , Muhammad Zubair , Kim D. Thomspon

{"title":"Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology","authors":"Muhammad Adnan Ayub , Ambreen Fatima , Yousef M. Alanazi , Muhammad Asif Javaid , Abdullah Ijaz Hussain , Muhammad Shahid , Muhammad Zubair , Kim D. Thomspon","doi":"10.1016/j.ifset.2025.104238","DOIUrl":"10.1016/j.ifset.2025.104238","url":null,"abstract":"<div><div>Citrus essential oil (EO) is well known for its antimicrobial, antioxidant, and aromatic properties, making it valuable in medicine, cosmetics, and the food industry. In this study, response surface methodology (RSM) with central composite design (CCD) was applied to optimize the experimental conditions for maximum recovery of EO from <em>Citrus limetta</em> peel by superheated steam extraction. The factors analyzed included flow rate (40–80 mL/min), extraction temperature (120–160 °C), and extraction time (30–60 min). The optimal EO yield of 0.31 % (<em>w</em>/w) was achieved at 60.69 mL/min, 140.05 °C, and 45.79 mins. Superheated steam extraction (SHSE) produced significantly more EO than traditional hydro-distillation (HD) and steam distillation in a shorter period of time. The model's significance was validated using an analysis of variance (ANOVA), and the regression model showed a strong quadratic correlation (R<sup>2</sup> = 0.97), making it suitable for predictions. GC–MS analysis revealed that the EO extracted through SHSE contained the highest number of chemical constituents, with monoterpenes, particularly <em>d</em>-limonene, as the major component. The future goal is to establish SHSE as a standard method for EO extraction, offering superior efficiency, reduced environmental impact, and higher quality products for the food, medicine, and cosmetics industries.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104238"},"PeriodicalIF":6.8,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154162","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

Development of a virtual sensor for temperature-break detection: A novel ensemble input-variable-selection method 温度断口检测虚拟传感器的研制：一种新颖的集成输入变量选择方法

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-17 DOI: 10.1016/j.ifset.2025.104234

Matin Mortazavi, Saeid Minaei, Alireza Mahdavian, Mohammad Hadi Khosh-Taghaza

{"title":"Development of a virtual sensor for temperature-break detection: A novel ensemble input-variable-selection method","authors":"Matin Mortazavi, Saeid Minaei, Alireza Mahdavian, Mohammad Hadi Khosh-Taghaza","doi":"10.1016/j.ifset.2025.104234","DOIUrl":"10.1016/j.ifset.2025.104234","url":null,"abstract":"<div><div>This study utilises a systematic approach for design and development of an efficient One-Sensor-Per-Pallet Virtual Temperature Sensor (OSPP-VTS) for cold-chains. Temperature monitoring in such facilities is desirable with maximum spatial resolution possible, while utilising the minimum number of physical sensors. To realise this objective, a novel ensemble supervised Input-Variable-Selection (IVS) method was introduced to identify the most suitable source-points for the time-delay neural network, as the estimator algorithm. The ranking derived from this IVS method was then used to reduce the number of the required source-points. The reliability of the ranking was also investigated using meta-heuristic methods. Out-of-Sample evaluation of the OSPP-VTS demonstrated that the system is capable of accurately estimating temperature at twenty locations of the fruit pallet without any prior knowledge about its condition. This resulted in <em>RMSE</em><sub><em>mean</em></sub> of 0.67 K which is Satisfactory when extensive data acquisition under various temperature scenarios is not an option. The outcomes indicated that the novel IVS method shows promise as a non-subjective systematic approach for determining the best locations and ranking them, if necessary, with its ranking 100 % matching the Differential Evolution Algorithm. The developed system exhibits the capability of detecting the occurrence of temperature breaks. Evaluation results demonstrated that this approach can be leveraged to improve the spatial resolution of cold chain temperature monitoring by providing a robust framework for virtual sensor development.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104234"},"PeriodicalIF":6.8,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154161","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

Effect of pulsed electric field pre-treatment combined with static magnetic field freezing on strawberry quality 脉冲电场预处理结合静磁场冷冻对草莓品质的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-16 DOI: 10.1016/j.ifset.2025.104237

Hanqian Jiang, Dongnan Li, Dingchen Shao, Xu Si, Bin Li

{"title":"Effect of pulsed electric field pre-treatment combined with static magnetic field freezing on strawberry quality","authors":"Hanqian Jiang, Dongnan Li, Dingchen Shao, Xu Si, Bin Li","doi":"10.1016/j.ifset.2025.104237","DOIUrl":"10.1016/j.ifset.2025.104237","url":null,"abstract":"<div><div>This study investigated the synergistic effects of pulsed electric field pre-treatment combined with static magnetic field freezing (EMF) on strawberry quality. Compared to conventional freezing (CF), EMF significantly reduced phase transition time by 27.65 % and total freezing time by 21.8 % while increasing the average freezing rate by 26.9 %. EMF increased hardness by 19.3 %, reduced drip loss by 32.0 %, and best preserved the color by yielding the highest <em>a*</em> value and the lowest total color difference (<em>∆E</em>) compared to fresh samples. In addition, EMF increased the total anthocyanin and ascorbic acid content by 14.8 % and 10.2 %, respectively, improving the antioxidant capacity. Water distribution analysis revealed that EMF minimized free water conversion and maintained tissue moisture homogeneity. Microstructurally, EMF reduced the ice crystal area by 26.5 %, mitigating cell damage and maintaining structural integrity, as confirmed by the reduction in malondialdehyde content and relative conductivity. This integrated approach offers a promising strategy for high-quality fruit freezing.</div></div><div><h3>Industrial relevance</h3><div>Combined electric-magnetic field technology addresses key limitations of conventional fruit freezing, including slow freezing speeds, large ice crystal formation and severe quality loss. By increasing freezing efficiency and improving product quality (texture, color, nutrient retention), this approach reduces post-thaw losses and increases market value. Its non-thermal nature aligns with clean-labelling trends and offers energy-saving potential for industrial scale. The technology provides a theoretical basis for developing high-quality frozen strawberry products with similar freshness characteristics, supporting the expansion of the seasonal fruit supply chain.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104237"},"PeriodicalIF":6.8,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118252","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

Oxidation-driven structural reconfiguration and dynamic covalent assembly behavior of soy protein-oxidized alginate complexes: Tailored engineering for tunable stability of emulsions 氧化驱动的结构重构和大豆蛋白氧化海藻酸盐配合物的动态共价组装行为：为乳液的可调稳定性定制的工程

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-15 DOI: 10.1016/j.ifset.2025.104236

Xiaoyi Cheng , Yiyan Yang , Fei Teng , Zhongjiang Wang , Jing Xu , Zengwang Guo

{"title":"Oxidation-driven structural reconfiguration and dynamic covalent assembly behavior of soy protein-oxidized alginate complexes: Tailored engineering for tunable stability of emulsions","authors":"Xiaoyi Cheng , Yiyan Yang , Fei Teng , Zhongjiang Wang , Jing Xu , Zengwang Guo","doi":"10.1016/j.ifset.2025.104236","DOIUrl":"10.1016/j.ifset.2025.104236","url":null,"abstract":"<div><div>The objective of this investigation was to explore the structural properties of oxidized sodium alginate (OSA) based on oxidation degree modulation as well as to evaluate the interaction mechanism and emulsification characteristics of soy protein (SPI) and OSA complexes. The results indicated that the degree of oxidation was a critical factor in regulating the structural and functional properties of the SPI-OSA complex. The oxidation degree reached up to 82.08 % at SA:NaIO<sub>4</sub> of 5:5 (<em>w</em>/w). With abundant C<img>O in the sodium alginate (SA) system, the entangled irregular polysaccharide chains degrade into short segments, and the crystallinity decreases. At this point, the incorporation of OSA reduced the free amino acid content in SPI to 77.2 mmol/L, and the system particle size was 214.9 nm. In focus, there was a disruption of the original ordered structure of the SPI by OSA, which contributed to the addition of disordered β-turns and randomly coiled structures. Based on the dynamic Schiff base imine bond, it was possible to form complexes with greater stability and processing properties with SPI and OSA. In particular, the more flexible structure of SPI-OSA showed 76.5 % protein adsorption at the oil-water interface, and the emulsion formed demonstrated smaller droplets and higher stability. This study provided novel thoughts for the construction and exploitation of green and steady emulsion systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104236"},"PeriodicalIF":6.8,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095950","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

Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system 添加膳食纤维的蛋糕强化：纤维成分对蛋糕模型系统的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-15 DOI: 10.1016/j.ifset.2025.104196

Rebecca Sempio , Laura Nyhan , Emanuele Zannini , Jens Walter , Elke K. Arendt

{"title":"Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system","authors":"Rebecca Sempio , Laura Nyhan , Emanuele Zannini , Jens Walter , Elke K. Arendt","doi":"10.1016/j.ifset.2025.104196","DOIUrl":"10.1016/j.ifset.2025.104196","url":null,"abstract":"<div><div>Despite its various health benefits, dietary fibre (DF) remains under-consumed, and many individuals fail to meet the recommended daily intake. Incorporating DF into wildly consumed foods while maintaining product quality is a significant challenge due to the negative impact on texture and sensory characteristics. Pound cake is a popular dessert in the Western world, however it is high in refined flour, sugar and fat; increasing the risk of type 2 diabetes, obesity, and cardiovascular disease. This study demonstrates the effect of different DF ingredients on the quality of cake and further investigates the concentrations at which resistant starch, pectin, <span><math><mi>β</mi></math></span>-glucan, cellulose and arabinoxylan can coexist. Response surface methodology resulted in the replacement of 38.45% flour by a optimal mixture of fibre ingredients. Evaluation of physicochemical characteristics including shelf life and sensory attributes showed that cake fortified with DF had a similar specific volume (-1.6%), a slightly harder crumb (+7.7%), but a prolonged shelf life (14 days) and an improved <em>in vitro</em> starch digestion profile than the control cake. Sensory results did not show a difference in the taste and hedonic attributes. This study provides information to progress in closing the fibre gap of foods without compromising consumer acceptability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104196"},"PeriodicalIF":6.8,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095948","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

Pea-wheat composite bread: Effects of milling methods and NIR spectral insights 豌豆-小麦复合面包：碾磨方法和近红外光谱的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-12 DOI: 10.1016/j.ifset.2025.104233

Mariana Maçãs , Barbara Biduski , Alessandro Ferragina , Antonia A.L. dos Santos , Jeremy C. Simpson , Margaritha M. Mysior , Mahesha M. Poojary , Elke K. Arendt , Eimear Gallagher

{"title":"Pea-wheat composite bread: Effects of milling methods and NIR spectral insights","authors":"Mariana Maçãs , Barbara Biduski , Alessandro Ferragina , Antonia A.L. dos Santos , Jeremy C. Simpson , Margaritha M. Mysior , Mahesha M. Poojary , Elke K. Arendt , Eimear Gallagher","doi":"10.1016/j.ifset.2025.104233","DOIUrl":"10.1016/j.ifset.2025.104233","url":null,"abstract":"<div><div>Utilizing locally grown peas in bread-making offers environmental, nutritional, and economic advantages, yet pea milling remains underexplored compared to wheat. Optimizing pea flour processing is critical, as its integration with wheat can drastically alter baking performance. This study evaluated the impact of three milling techniques: roller mill (RM), hammer mill (HM) and cutting mill (CM). The pea flours were blended in a 15 %/85 % (pea/wheat) ratio and bread profiling was assessed. Additionally, flour and bread were analysed using NIR spectroscopy. Pea flour increased bread protein content. Considering the milling yield, bread characteristics and spectral analysis undertaken, this study suggests that the hammer mill is the most effective method for bread-making. NIR spectroscopy effectively distinguished formulations despite composition similarities enabling product standardization. Furthermore, NIR uniquely classified diverse breads by storage time, highlighting its potential for bread staling assessment.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104233"},"PeriodicalIF":6.8,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095951","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

High-throughput approach for the screening of mineral-chelating activities of enzymatic milk protein hydrolysates 酶法牛奶蛋白水解物矿物螯合活性的高通量筛选方法

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-12 DOI: 10.1016/j.ifset.2025.104222

Océane Yapo , Quentin Haguet , Manon Hiolle , Céline Lesur , Estelle Chatelain , Guillemette Marot , Guillaume Delaplace , Rozenn Ravallec , Rénato Froidevaux

{"title":"High-throughput approach for the screening of mineral-chelating activities of enzymatic milk protein hydrolysates","authors":"Océane Yapo , Quentin Haguet , Manon Hiolle , Céline Lesur , Estelle Chatelain , Guillemette Marot , Guillaume Delaplace , Rozenn Ravallec , Rénato Froidevaux","doi":"10.1016/j.ifset.2025.104222","DOIUrl":"10.1016/j.ifset.2025.104222","url":null,"abstract":"<div><div>Taking advantage of high-throughput microscale workflow, that optimizes substrate and enzyme use and mostly experimental time, this study aimed to develop novel protein hydrolysates with mineral-chelating properties from a widely studied protein source and well-known food-grade enzymes. Ingredients from the dairy industry (milk protein isolate (MPI), micellar casein isolate (MCI) and whey protein isolate (WPI)) have been treated with five commercial food-grade enzymatic blends; Alcalase 2.4 L FG, Flavorpro 766 MDP, Flavourzyme 1000 L, Formea T 1200 BG and Promod 523 MDP; using a high reproducibility parallelized microbioreactor system. Various combinations of these blends, used simultaneously or sequentially, resulted in over one hundred unique hydrolysates. Their abilities to bind calcium, magnesium, ferrous iron, zinc and their degree of hydrolysis (DH) were screened employing a series of five automated spectrophotometric microplate assays. Multivariate analysis indicated that MPI and MCI hydrolysates exhibited comparable mineral-chelating properties, whereas WPI hydrolysates demonstrated overall inferior mineral binding properties. The results also underscored the role of specific enzymatic treatments on each substrate in enhancing mineral-chelating efficiency of the produced hydrolysates. This study demonstrates the potential of high-throughput workflow to accelerate the development of functional ingredients tailored for tackling mineral deficiencies.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104222"},"PeriodicalIF":6.8,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095953","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

Enhancement effect of gelatin on the rheological properties and 3D printing performance of chestnut flour 明胶对板栗粉流变特性及3D打印性能的增强作用

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-12 DOI: 10.1016/j.ifset.2025.104232

Shanshan Wang , Fuqiang Zhang , Xiaojing Li , Caie Wu , Gongjian Fan

{"title":"Enhancement effect of gelatin on the rheological properties and 3D printing performance of chestnut flour","authors":"Shanshan Wang , Fuqiang Zhang , Xiaojing Li , Caie Wu , Gongjian Fan","doi":"10.1016/j.ifset.2025.104232","DOIUrl":"10.1016/j.ifset.2025.104232","url":null,"abstract":"<div><div>3D food printing technology has great potential to achieve textural and nutritional personalization of food products, especially for special dietary needs. In this study, novel composite gels were developed for 3D printing using starch-rich chestnut flour as the main component. Lutein/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complexes were added to enhance color, and the effects of varying gelatin concentrations on the system were systematically evaluated. The results showed that gelatin significantly changed the properties of the composite gels, reduced the dissolution of amylose, and enhanced the gels strength and thermal stability. The addition of gelatin decreased the weakly bound water content, apparent viscosity, and tan δ of the composite gels, while increasing the hardness, viscosity, cohesion, G′ and G′′. The improved rheological and textural properties of the composite gels were attributed to the hydrogen bonding and electrostatic interactions between gelatin and chestnut flour, which enhanced their extrudability, printing accuracy, and structural support. The appropriate amount of gelatin contributed to the formation of a firm, interconnected gel network structure. Among all formulations, 20 % gelatin (CF-20 %G) exhibited the highest printing accuracy, with distinctive shape contours and smooth surfaces. It also showed minimal deformation after 6 h storage, demonstrating optimal overall performance for 3D printing. This study provides a theoretical basis for the development of 3D-printed food products containing bioactive substances (e.g., lutein) and a new strategy for innovative food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104232"},"PeriodicalIF":6.8,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060029","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

Gaseous ozone assisted Maillard reaction of chickpea protein isolate- arabinose: Improving structural and functional properties and enhancing emulsion stability 气体臭氧辅助鹰嘴豆分离蛋白-阿拉伯糖的美拉德反应：改善结构和功能特性，提高乳状液稳定性

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-11 DOI: 10.1016/j.ifset.2025.104227

Xiaopeng Wei , Ziyan Zhou , Xiaoyuan Wang , Megan Povey , Guo Liu , Shanshan Zhang , Ping Geng , Lihua Zhang , Zhenzhen Ge

{"title":"Gaseous ozone assisted Maillard reaction of chickpea protein isolate- arabinose: Improving structural and functional properties and enhancing emulsion stability","authors":"Xiaopeng Wei , Ziyan Zhou , Xiaoyuan Wang , Megan Povey , Guo Liu , Shanshan Zhang , Ping Geng , Lihua Zhang , Zhenzhen Ge","doi":"10.1016/j.ifset.2025.104227","DOIUrl":"10.1016/j.ifset.2025.104227","url":null,"abstract":"<div><div>To break through the limitation of technological functionalities of chickpea protein isolate (CPI) in food processing conditions (e. g. high temperature and pH variations) and broaden CPI application, glycosylation modification was used to improve the structural and functional properties of CPI. Herein, ozone treatment was utilized to unfold CPI structure for promoting the Maillard reaction between CPI and arabinose (Ara). Then the influence of glycosylation modification on the structural and functional properties of CPI was investigated, and the stability of oil-in-water (O/W) emulsions loaded with β-carotene prepared with glycosylated products was evaluated. Compared to CPI, CPI pretreatment with ozone (CPI/O<sub>3</sub>) conjugated with Ara efficiently, with a (CPI/O<sub>3</sub>)/Ara mass ratio of 1:2, the degree of graft reached 25.3 %, suggesting the successful covalent binding of Ara to the protein. Fourier transform infrared spectroscopy (FTIR), intrinsic fluorescence spectroscopy and surface hydrophobicity analyses demonstrated that glycosylation could alter secondary and tertiary structure of CPI. Notably, the glycosylation significantly improved solubility, oil holding capacity, emulsifying properties and interfacial characteristics. Moreover, emulsions prepared with CPI/O<sub>3</sub>-Ara conjugates, especially CPI/O<sub>3</sub>-Ara 1:2 conjugate, showed a higher encapsulation efficiency for β-carotene, smaller droplet size, stronger ζ-potential and lower turbiscan stability index compared to emulsions made with CPI, displaying excellent stability under heating treatment and pH variation. Collectively, the results revealed that the ozone-assisted glycosylation is an efficient approach for the improvement of the functional and interfacial properties of CPI.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104227"},"PeriodicalIF":6.8,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057260","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