Innovative Food Science & Emerging Technologies最新文献

{"title":"Selective release of antioxidant peptides and minerals from fermented SC-CO2-defatted Spirulina","authors":"Yixuan Liu ,&nbsp;Noelia Pallarés ,&nbsp;Emilia Ferrer ,&nbsp;Pedro V. Martínez-Culebras ,&nbsp;Patricia Roig ,&nbsp;Juan Manuel Castagnini ,&nbsp;Houda Berrada ,&nbsp;Francisco J. Barba","doi":"10.1016/j.ifset.2026.104445","DOIUrl":"10.1016/j.ifset.2026.104445","url":null,"abstract":"<div><div>This study aimed to develop an integrated process for the valorization of defatted <em>spirulina</em> (<em>Arthrospira platensis</em>) by combining supercritical carbon dioxide (SC-CO₂) extraction with targeted lactic acid bacteria (LAB) fermentation. Specifically, SC-CO₂ (25.0 MPa, 50.0 °C, 16.0 mL/min, and 60.0 min) was used to defat <em>Spirulina</em> to obtain the protein-rich substrate as SC-CO₂ defatted <em>spirulina</em> (SC-D-<em>Sp</em>) for the production of bioactive peptides (BPs), which will be fermented with 5 % <em>Lactiplantibacillus plantarum</em> (LP) and 5 % <em>Lactiplantibacillus casei</em> (LC). A significant microbial growth (up to 2029.3 × 10⁶ CFU) and metabolic activity were observed after LAB fermentation. The fermentation solids and supernatants were separated after fermentation, and the protein (using the DUMAS method), bioactive peptides (analyzed by LC-MS/MS TOF), minerals (measured by ICP-MS), and total antioxidant capacity (TAC) were evaluated. Most of the protein remained in the fermentation solids, regardless of whether the LAB strain was used. Nevertheless, LAB fermentation significantly (<em>P</em> &lt; 0.05) enhanced the production of antioxidant bioactive peptides such as EL, GA, and KP, as well as the enhancement in TAC of the fermented supernatants. In parallel, higher levels of Mg and K were found in the fermented supernatants, while Fe and Zn remained in the fermented solids. In this study, the LAB fermentation in SC-D-<em>Sp</em> could enhance the recovery of valuable high-value-added compounds, including the increasing performances in antioxidant peptides and minerals. The LAB fermentation in SC-D-<em>Sp</em> poses the possibility of future application in developing novel functional ingredients and sustainable marine resources.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104445"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923273","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":"Encapsulated deep-sea Lactococcus L25_4 promotes broiler metabolic efficiency, immune modulation, and meat quality preservation","authors":"Hsi-Wen Hung ,&nbsp;Abhishek Negi ,&nbsp;Jiunn-Wang Liao ,&nbsp;Bor-Ling Shih ,&nbsp;Tsung-Yu Lee ,&nbsp;Zhi-Hong Wen ,&nbsp;Jyh-Yih Chen","doi":"10.1016/j.ifset.2025.104429","DOIUrl":"10.1016/j.ifset.2025.104429","url":null,"abstract":"<div><div>The rising restrictions on antibiotic use in poultry production due to antimicrobial resistance concerns demand for an effective, sustainable alternatives to maintain bird health and product quality. This study evaluated the encapsulated <em>Lactococcus</em> strain L25_4(C/A)₂, isolated from the deep ocean water off Taiwan's eastern coast at a depth of 312 m, for its robustness and probiotic potential in broiler chickens. Broilers fed with 1 × 10⁹ CFU/g of encapsulated L25_4 exhibited significantly improved metabolic efficiency, demonstrated by a 15 % reduction in relative heart weight and 12 % reduction in liver weight (<em>p</em> &lt; 0.05), alongside a stabilized gut microbiota after lipopolysaccharide (LPS) immune challenge. Immune modulation included a 35 % decrease in pro-inflammatory cytokines IL-1β and TNF-α and a 40 % increase in anti-inflammatory IL-10 (<em>p</em> &lt; 0.01), contributing to reduced tissue damage and oxidative stress. Post-mortem analyses revealed sustained breast meat redness (a*) values 20 % higher and a 30 % reduction in lipid oxidation during 10-day refrigerated storage (<em>p</em> &lt; 0.05). Furthermore, complementary post-harvest application of a cell-free supernatant (CFS) based hydrogel coating was demonstrated, which drastically restricted microbial growth compared to the control groups, resulting in a microbial inhibition of over 5.5 log CFU/g and maintained the lowest total plate count (TPC) throughout the 15-day storage period. This multi-functional L25_4(C/A)₂ system promoted gut homeostasis, enhanced systemic resilience, and improved meat preservation, offering a promising antibiotic-free strategy to optimize poultry production efficiency and product quality in line with growing consumer and regulatory demands.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104429"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883385","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":"Optimal modeling of ohmic heating potential for Staphylococcus aureus inactivation in coconut water: Culturability and flow cytometry analyses","authors":"Mahmoud Yolmeh ,&nbsp;Paulo César Martins Alves ,&nbsp;Fakhreddin Salehi ,&nbsp;Maria Marluce Dos Santos Vilela ,&nbsp;Anderson S. Sant'Ana","doi":"10.1016/j.ifset.2026.104464","DOIUrl":"10.1016/j.ifset.2026.104464","url":null,"abstract":"<div><div>This study evaluated the effects of ohmic heating (OH) on the electrochemical parameters (pH, heating rate, electrical conductivity, energy consumption, and thermal performance) and inactivation of <em>Staphylococcus aureus</em> ATCC 19095 in coconut water (CW). Additionally, microbial experimental data, from culture-based and flow cytometry (FC) methods, were modeled using genetic algorithm–artificial neural network (GA-ANN) and adaptive neuro-fuzzy inference system (ANFIS) approaches. The electrochemical parameters of CW were significantly influenced by OH processing. Increasing the electric field (EF) strength enhanced electrical conductivity (up to 1.79 S/m) and heating rate (up to 93 °C in 320 s) while slightly raising pH values (up to 5.1). However, excessive voltage reduced thermal efficiency due to electrochemical losses. The direct effect of EF strength on the <em>S. aureus</em> inactivation was observed in both culture-based (from 8.0 to 2.4 Log CFU/mL) and FC (from 87.8% alive from the total population to 99.4% inactivated bacteria) methods. Although the culture-based method showed the higher performance of the OH processing compared to the conventional heating, FC methods revealed better changes in <em>S. aureus</em> counts by dividing them into different subpopulations (alive, compromised, and inactivated cells). Model performance, assessed by the correlation coefficient (R), indicated excellent predictive accuracy. For the culture-based method, the R values were 0.998 (GA–ANN) and 0.997 (ANFIS). For the FC data, GA–ANN and ANFIS achieved R values of 0.991 and 0.952 (alive cells), 0.922 and 0.915 (compromised cells), and 0.984 and 0.982 (inactivated cells). Overall, both models demonstrated strong predictive ability, with GA–ANN slightly better. This study addressed the effectiveness of the OH processing for microbial inactivation and the reliability of intelligent modeling tools in describing <em>S. aureus</em> behavior in CW.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104464"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034859","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":"Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications","authors":"Giuseppe Perri ,&nbsp;Federico Rametta ,&nbsp;Michela Verni ,&nbsp;Chiara Demarinis ,&nbsp;Giuseppe Natrella ,&nbsp;Lorenzo Ciraldo ,&nbsp;Simona Carbone ,&nbsp;Michele Faccia ,&nbsp;Carlo Giuseppe Rizzello ,&nbsp;Erica Pontonio","doi":"10.1016/j.ifset.2026.104434","DOIUrl":"10.1016/j.ifset.2026.104434","url":null,"abstract":"<div><div>Direct incorporation of cricket powder (CP) into foods is limited by poor protein solubility, microbial safety concerns, biogenic amine formation, and off-flavors. To address these challenges, this study developed a bioprocess combining enzymatic hydrolysis with fermentation by <em>Leuconostoc pseudomesenteroides</em> in the presence of sucrose, promoting in situ dextran production and improving the safety, nutritional value, and metabolomic profile of CP for breadmaking. Three strategies were evaluated: (i) fermentation with starter and sucrose (sdf-CP), (ii) enzymatic pretreatment followed by fermentation (Eh-sdf-CP), and (iii) simultaneous starter–enzyme addition at reduced dosages (El-sdf-CP), alongside controls containing only starter or sucrose (sf-df). Fermentation ensured rapid acidification and microbial safety, while sdf-CP and El-sdf-CP accumulated up to 1.68 g/100 g of dextran, accompanied by significant increases in free amino acids and peptides. Biogenic amines remained negligible, and the volatile profile was enriched with desirable compounds such as 3-ethyl-2,5-dimethylpyrazine and ethyl butanoate. When applied to breadmaking, bio-processed CP increased protein content and reduced predicted glycemic index (pGI 87.8–88.7 vs. 93.1). Experimental breads showed volumes comparable to controls, reduced staling, and improved sensory quality, with diminished bitterness and insect-like notes alongside enhanced sweetness and roasted aroma. Overall, the integration of enzymatic hydrolysis and fermentation with in situ dextran production offers a promising strategy to improve the functionality and consumer acceptance of cricket powder in Western diets.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104434"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145923277","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":"Insight into the molecular mechanism underlying the improvement of functional properties in pea protein isolate by electron beam irradiation","authors":"Nana Yang ,&nbsp;Huiling Li ,&nbsp;Ruyu Shangguan ,&nbsp;Tian Jiang ,&nbsp;Hongjie Lei","doi":"10.1016/j.ifset.2026.104468","DOIUrl":"10.1016/j.ifset.2026.104468","url":null,"abstract":"<div><div>Pea protein isolate (PPI) is a promising sustainable plant protein source, but its inferior functional characteristics restrict its widespread application in food production. This study was designed to examine the impacts of electron beam irradiation (EBI) treatment (2, 4, 6, 8, and 10 kGy) on the structural and functional characteristics of PPI and elucidate the structure-function relationship. Results showed that EBI treatment diminished the particle size and turbidity of PPI while elevating the zeta potential absolute value, implying decreased aggregation behavior, as visualized by SEM. Spectroscopic results indicated that EBI treatment triggered protein unfolding without disrupting the peptide backbone and subunit composition, exposing internal hydrophobic groups, primarily manifested by increased free -SH, H₀, and random coil, while reducing α-helix and β-sheet proportions. Therefore, EBI-treated PPI exhibited superior solubility, foaming, and emulsification properties compared with the control. Pearson correlation analysis further confirmed that EBI treatment could improve protein functional characteristics by modulating structures. Furthermore, the emulsions prepared with EBI-treated PPI exhibited dropped particle size and raised surface charge, thereby enhancing stability during storage at 4 °C for 15 d. These results demonstrated that EBI was a promising technique for improving the functional properties of PPI, providing a theoretical foundation for their widespread utilization in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104468"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073593","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":"Combined physical fields stimuli applied during post-fermentation stage to enhance volatilome features and inhibit off-flavor of fermented liver paste","authors":"Jinglin Xu ,&nbsp;Xinze Li ,&nbsp;Changyu Zhou ,&nbsp;Libin Wang ,&nbsp;Anderson S. Sant'Ana ,&nbsp;Daodong Pan ,&nbsp;Jinxuan Cao ,&nbsp;Hao Zhang ,&nbsp;Qiang Xia","doi":"10.1016/j.ifset.2026.104477","DOIUrl":"10.1016/j.ifset.2026.104477","url":null,"abstract":"<div><div>Although the advantages of physical field-assisted fermentation have been revealed in recent years, there is limited information on the effects of physical field treatments applied during the post-fermentation process on microbial metabolic regulation and fermentation characteristics. This study employed the screened <em>Rhodotorula mucilaginosa</em> and <em>Lactobacillus plantarum</em>, targeting high dehydrogenase and total protease activities, to perform the fermentation of lamb liver paste, followed by post-fermentation mediated individually by ultrasound (US), pulsed electric field (PEF), and their combined treatment (US-PEF). The results showed that US-PEF treatment significantly increased the activities of aldehyde dehydrogenase, alcohol dehydrogenase as well as intracellular and extracellular proteases, with a significant increase by inter-species interaction of screened strains. The degradation rates of off-flavor compounds were markedly improved, with trimethylamine, dimethylamine, and histamine reaching 73.10%, 42.66%, and 77.96%, respectively. Analysis of headspace volatile fingerprinting revealed that US-PEF assisted post-fermentation significantly reduced the levels of off-flavor aldehydes, including 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal in lamb liver, while promoting the generation of aroma esters like methyl acetate and butyrolactone, thereby significantly improving the flavor characteristics of lamb liver. During the post-fermentation process, physical field stimulation generated cavitation and electromechanical coupling effects. These effects activated microbial metabolic activity and increased enzyme expression, driving the shift of volatile compounds and promoting the conversion of off-flavor aldehydes and ketones into acids and esters. This study provides a novel technical alternative to enhanced efficiencies in regulating flavor features of fermented products, particularly for livestock and poultry by-products with off-odor components.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104477"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184910","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 thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes","authors":"Tuba Eda Arpa Zemzemoğlu ,&nbsp;Burcu Dündar Kırıt ,&nbsp;Merve Darıcı ,&nbsp;Erdal Ağçam ,&nbsp;Turgut Cabaroğlu","doi":"10.1016/j.ifset.2026.104465","DOIUrl":"10.1016/j.ifset.2026.104465","url":null,"abstract":"<div><div>Kösetevek grape is a significant indigenous black grape variety with colored pulp, grown in the Eastern Anatolia Region of Türkiye. Mash heating (MH) is commonly used in grape juice production. However, to better preserve phenolic, aroma, and nutritional components, Thermosonication (TS) process is utilized as an alternative technique. The aim of this study was to determine the effects of TS conditions on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes. Grape juice underwent TS at various temperatures and ultrasound energy density (UED) levels, followed by an optimization study using Response Surface Methodology (RSM). Grape juice samples were analyzed for total phenolic content (TP), total monomeric anthocyanins (TMA), antioxidant activity (FRAP and DPPH), polymeric color ratio (PCR), color difference (ΔE*), and extraction yield. The optimum TS conditions were determined as 801.99 J/g UED and 43.5 °C (desirability value = 0.595). Under optimal conditions, anthocyanin profiles were characterized by HPLC, aroma compounds were identified using GC–MS, and sensory properties were evaluated by descriptive analysis. TS resulted in a significant increase in TP and TMA content. The ΔE* value was lower, suggesting that the product's natural color was better preserved. TS enhanced the phenolic content and yield of the grape juice while also contributing to the preservation of color and sensory properties. TS juice contained the highest concentrations of aroma compounds, particularly C6 compounds and higher alcohols. This characteristic made TS more effective at preserving fresh aromas compared to MH, which generated cooked odors. Overall, TS has the potential to be applied as an alternative to or together with traditional thermal processes in industrial production.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104465"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073594","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":"The effect of high-voltage electrostatic field combined with low-temperature hybrid energy field on the protein structure and antioxidant properties of pasteurised milk","authors":"Zhaobin Yan ,&nbsp;Hui Zhang ,&nbsp;Zhao Zhang ,&nbsp;Xiaomeng Wu ,&nbsp;Guangqing Mu ,&nbsp;Guibing Pang","doi":"10.1016/j.ifset.2026.104480","DOIUrl":"10.1016/j.ifset.2026.104480","url":null,"abstract":"<div><div>This study investigated the effects of high-voltage electrostatic fields combined with low-temperature hybrid energy fields on the protein structure and antioxidant properties of pasteurised milk. The effects of a hybrid energy field on protein hydrolysis, conformational changes, and functional properties in pasteurised fresh milk were investigated using spectroscopic techniques. The results showed that at 5 °C, an electric field intensity exceeding 180 kV/m effectively inhibited microbial growth, delayed protein hydrolysis, and induced conformational changes in protein secondary structure. However, elevated temperatures accelerated protein structural modifications, reduced the antibacterial effect of the electric field, and decreased the antioxidant capacity. This study revealed the intrinsic mechanism by which hybrid energy fields regulate protein conformation and stability, thereby providing a theoretical foundation for the application of non-thermal processing technologies to preserve dairy products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104480"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184825","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":"pH-shifting combined with microfluidization treatment modified rapeseed protein isolates: Molecular structure and functional characteristics","authors":"Yisha Xie ,&nbsp;Wenjing Shu ,&nbsp;Ying Chen,&nbsp;Qingru Liu,&nbsp;Qingqing Liu,&nbsp;Yongjun Yuan","doi":"10.1016/j.ifset.2026.104476","DOIUrl":"10.1016/j.ifset.2026.104476","url":null,"abstract":"<div><div>The rapeseed protein isolates (RPI) has the compact structure, resulting in its limited application in the food industry. In this research, the effect of pH-shifting (9, 10, 11, and 12) combined with microfluidization treatment was used to modify molecular structure of RPI and improve its functional properties, and the non-pH shifting with microfluidization treatment sample (RPI-7) was regarded as the control. The spectral and molecular dynamics simulation results indicated the tightly structured molecules of RPI unfolded as a result of the combined treatment. The reduction of particle size, secondary structure transformation from β-sheet and random coil structures to α-helix, and SH groups content increase, contributes to enhancing the solubility and digestibility of RPI. The solubility and amino acid content in the digestive juice of RPI-12 increased by 70.33% and 5 mM. Therefore, pH-shifting combined with microfluidization treatment is an effective combined approach to enhance the functional properties of rapeseed protein, and promising for improving techno-functional properties of plant-based proteins.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104476"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184909","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":"A comparative analysis of specific surface area and molecular structure in CO2-microbubble-assisted starch hydrolysis for the effective binding of α-amylase to starch","authors":"Elahe Abedi ,&nbsp;Philip C. Wietstock","doi":"10.1016/j.ifset.2026.104461","DOIUrl":"10.1016/j.ifset.2026.104461","url":null,"abstract":"<div><div>The influence of starch surface area and amorphous content on amylolysis remains controversial in the literature. To investigate this, CO₂-hydrodynamic cavitation (CO₂-HC) was used to assess its impact on the binding capacity of α-amylase (AA) across rice, corn, wheat, and potato starches compared to their native forms. The binding kinetics and hydrolysis degree (DH%) of α-amylase with native and CO₂-HC-treated starches were analyzed in relation to starch properties. Solution-depletion assays revealed dissociation constants (K_d) reduced from (0.31–1.69 mg/mL) to (0.20–1.34 mg/mL) after CO₂-HC, implying the affinity of α-amylase for binding. Hydrolyzed microbubble-treated starches exhibited an increase in the specific surface area from (81–278 m²/kg) to (117–2292 m²/kg) and relative content of short chains (A + B1), with HMWS increasing by 7.6%, HMPS by 7.2%, HMCS by 6.9%, and HMRS by 4.7%. Despite NRS and MRS exhibiting lower K_d values than other starches, HNWS and HMWS displayed higher degrees of hydrolysis, with DH% values of 25.2% and 41.7%, respectively. The findings indicate that α-amylase exhibits greater affinity for starches rich in short chains (A + B1) (%) rather than for starches with high surface area or amorphous structure, leading to a more pronounced decrease in pasting viscosity and ΔH in hydrolyzed microbubble-treated starch (HMS) relative to hydrolyzed native starch (HNS).</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"109 ","pages":"Article 104461"},"PeriodicalIF":6.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073592","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}