Innovative Food Science & Emerging Technologies最新文献

{"title":"Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment","authors":"Lihui Zhang ,&nbsp;Yunshi Ran ,&nbsp;Dahui Liu ,&nbsp;Qiyong Jiang ,&nbsp;Qing Sun","doi":"10.1016/j.ifset.2025.104093","DOIUrl":"10.1016/j.ifset.2025.104093","url":null,"abstract":"<div><div>This study investigated the effects of high hydrostatic pressure (HHP: 100–300 MPa) on the microstructure, cell wall polysaccharides, drying kinetics, and bioactivity retention of <em>Gastrodia elata</em> (<em>G. elata</em>). Microstructure analysis revealed HHP-induced cellular damage of <em>G. elata</em>, including wall rupture and intercellular space expansion, proportional to pressure intensity. HHP altered pectin fractions, converting covalently/ionically bound polysaccharides (CSP, NSP) into water-soluble forms (WSP), weakening cell adhesion. Fourier transform infrared spectroscopy and principal component analysis confirmed structural modifications in pectin matrices, correlating with pressure-dependent depolymerization. Drying time decreased by 32.46 % at 250 MPa, while rehydration improved due to microstructural changes. HHP enhanced retention of phenolic compounds, flavonoids, and polysaccharides of <em>G. elata</em> during in vitro digestion, with elevated gastrodin and parishins bioavailability. Furthermore, HHP-treated samples exhibited superior inhibition of acetylcholinesterase (48.65 %), α-glucosidase (54.28 %), and xanthine oxidase (42.03 %), linked to enhanced bioactive accessibility. These findings demonstrate HHP's potential to optimize <em>G. elata</em> processing while preserving functional properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104093"},"PeriodicalIF":6.3,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338482","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":"Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles","authors":"Maryam Zabihzadeh Khajavi ,&nbsp;Anton Nikiforov ,&nbsp;Rino Morent ,&nbsp;Ilse Fraeye ,&nbsp;Frank Devlieghere ,&nbsp;Peter Ragaert ,&nbsp;Nathalie De Geyter","doi":"10.1016/j.ifset.2025.104091","DOIUrl":"10.1016/j.ifset.2025.104091","url":null,"abstract":"<div><div>Designing sustainable food packaging materials with targeted antimicrobial activity is a promising approach to extend food shelf life while minimizing environmental pollution. This study employs a green, atmospheric pressure, aerosol-assisted plasma deposition (AAPD) to develop nanocomposite coatings based on polyethylene glycol (PEG) and glycine (Gly)-coated zinc oxide nanoparticles (ZnO NPs), aiming for targeted antimicrobial activity. The results indicate that Gly-coated ZnO NPs can be homogeneously dispersed into the PEG matrix, forming uniform coatings with a well-structured nanoscale roughness, when using up to 2 wt% of Gly-coated ZnO NPs. In contrast, using uncoated ZnO NPs leads to non-homogeneous coatings with enhanced NP agglomeration. The developed nanocomposite coatings closely resemble the chemical structure of conventional PEG polymers and exhibit enhanced hydrophilic characteristics, particularly the coatings with Gly-coated ZnO NPs. Furthermore, the Gly-coated ZnO NPs exhibited stronger activity against <em>S. aureus</em> (Gram-positive), whereas uncoated ZnO NPs were more potent against <em>E. coli</em> (Gram-negative). The release of Zn ions from the coatings in different food simulants was below the specific migration limit. To evaluate the antibacterial activity when exposed to actual food products, sterilized pork sausages inoculated with a combination of <em>Listeria monocytogenes</em> (<em>L. monocytogenes</em>) and Lactic Acid Bacteria (LAB) strains were wrapped in the polyethylene (PE) film coated with PEG/ZnO and sealed in vacuum packaging, after which the growth of bacteriawas evaluated while stored at 7 °C. The nanocomposite coatings, particularly those containing Gly-coated ZnO NPs, effectively inhibited bacterial growth during storage time. Overall, novel nanocomposite coatings indicate potential as efficient targeted antimicrobial coatings for food storage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104091"},"PeriodicalIF":6.3,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of blue-LED as a non-thermal preservation technology on bio-active compounds, quality parameters, microbial and enzymatic spoilage of guava juice","authors":"Marwa Rashad Ali ,&nbsp;Manar Hassan ,&nbsp;Mohamed Mohamed El-Mogy ,&nbsp;Reda Mahgoub Mohamed","doi":"10.1016/j.ifset.2025.104092","DOIUrl":"10.1016/j.ifset.2025.104092","url":null,"abstract":"<div><div>Even though pasteurization is commonly practiced and efficient in inhibiting the growth of microorganisms in fruit juices, there is a desire for non-thermal processes that retain the nutrients and sensory attributes of the juices. Therefore, this study aimed to produce healthy guava juice with high bioactive compounds using LED technology (T1: treated with blue wavelength 445 nm for 10 min and T2: treated with blue wavelength 445 nm for 30 min), compared to C: control (juice without treatment) and T3: pasteurized juice (at 90 °C for 60 s). All samples were evaluated during storage at 5 °C for 2 weeks. The results found that T2 was the superior processing method that maintained the juice's bioactive compounds, such as vitamin C, total phenol, and antioxidants, which reached 37.54 and 15.54 mg/100 mL; 30.46 and 17.89 mg/100 mL and 65.98 and 13.33 % in the T2 and C juice samples, respectively. In addition, LED treatments maintained sensory characteristics (taste, odor, and color) with no significant difference from the control sample, without an aftertaste at zero time, and extended the shelf life for over 14 days, as indicated by the microbial load, which did not exceed the acceptable limit (6 Log CFU/g). Additionally, the T3 recorded no microbial growth, enzymatic activity, and optimal preservation of vitamin C, compared to the control, which showed a gradual degradation of vitamin C. reaching 15.45 mg/100 mL (<em>p</em> &lt; 0.05). Therefore, LED technology could be a promising non-thermal food preservation technique for producing high-quality, healthy products with a long shelf-life and low production costs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104092"},"PeriodicalIF":6.3,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144471420","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 portable electrochemical detection system for rapid quantitative carbendazim analysis in agricultural food","authors":"Phuritat Kaewarsa ,&nbsp;Vitsarut Primpray ,&nbsp;Hossein Khosropour ,&nbsp;Chanpen Karuwan ,&nbsp;Wanida Laiwattanapaisal","doi":"10.1016/j.ifset.2025.104090","DOIUrl":"10.1016/j.ifset.2025.104090","url":null,"abstract":"<div><div>Carbendazim is fungicide used in agriculture. Its contamination harms well-being due to its classification as a carcinogenic compound. Codex Alimentarius Commission (CAC) has established regulations for carbendazim use. However, the current analytical methods are hard to implement due to the advanced instruments and operations. Here, we proposed a simple, rapid, and low-cost method consisting of 1) a sensitive screen-printed carbon-50 % AuNP electrode, 2) a working solution of 0.04 M Britton Robinson buffer pH 5.0 with a sample preparation procedure, extracting for 15 min by 10 g of crops with 20 mL of working solution, 3) an in-house portable potentiostat enabling immediate result delivery. This electrochemical sensor directly quantifies the oxidation of carbendazim in differential pulse voltammetry mode, demonstrating efficiency comparable to the commercial compact potentiostat. Our proposed carbendazim assay had a detection range of 0.05 to 5 mg/kg (<em>r</em>^<em>2</em> = 0.983), with a limit of detection (LOD) of 0.246 mg/kg. The carbendazim-contaminated fresh fruit models, including tomatoes, grapes, and chilis, demonstrated an excellent correlation between our proposed carbendazim detection method and UPLC-MS/MS analysis (<em>r</em>^<em>2</em> = 0.818). Each test costs approximately USD 1.50 and can be stored in a zip-lock plastic bag at room temperature for over seven months. Our proposed device is a step forward in the development of rapid carbendazim tests, making it suitable for field applications in food and agricultural products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104090"},"PeriodicalIF":6.3,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144330918","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 effects of pulsed electric fields and ohmic heating on red beetroot cooking performance","authors":"Marianna Giancaterino ,&nbsp;Kate Waldert ,&nbsp;Sarah Elisabeth Prenner,&nbsp;Daniela Mair,&nbsp;Henry Jäger","doi":"10.1016/j.ifset.2025.104089","DOIUrl":"10.1016/j.ifset.2025.104089","url":null,"abstract":"<div><div>Achieving uniform heating in whole vegetables during ohmic processing is challenging due to their heterogeneous structure and uneven electrical conductivity. This study aimed to use pulsed electric fields (PEF) prior to ohmic heating (OH) to equalise the electrical conductivity and thus improve the cooking performance of red beetroot. PEF treatments were carried out at electric field strength of E = 1.0 and 2.0 kV/cm, and specific energy input varied between 0.1 and 16.1 kJ/kg, varying the number of pulses. Two PEF pre-treatments were selected to assess the impact on cooking performance (1.0 kJ/kg and 4.0 kJ/kg). The cooking performance and quality of the cooked products were evaluated using temperature kinetics, thermal camera images of temperature distribution, analysis of mechanical properties and changes in optical properties (CIE lab). The results revealed that untreated beetroot exhibited an uneven temperature distribution and notable hardness variations across different beetroot areas. Both PEF pre-treated samples showed a homogeneous heat distribution, drastically reducing the hardness differences within the vegetable tissue. PEF-treated samples had hardness values comparable to those of commercially sold cooked beetroot after 14 min of cooking, whereas untreated samples did not reach the same values even after 21 min of cooking. Consequently, the combined use of PEF and ohmic heating has remarkable potential as an industrial application for cooking large, complex vegetables by equalising temperature distribution and reducing cooking time.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104089"},"PeriodicalIF":6.3,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365691","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":"Valorization of second cheese whey enriched with apple pomace for the production of innovative fermented products","authors":"Luciano Mangiapelo ,&nbsp;Egidia Costanzi ,&nbsp;Francesca Blasi ,&nbsp;Valentina Trovarelli ,&nbsp;Beniamino Terzo Cenci-Goga ,&nbsp;Lina Cossignani ,&nbsp;Federica Ianni","doi":"10.1016/j.ifset.2025.104086","DOIUrl":"10.1016/j.ifset.2025.104086","url":null,"abstract":"<div><div>Second cheese whey (SCW) is the primary by-product of the whey processing, which has received particular attention due to its significant environmental impact as a source of pollution. Due to its compositional profile and richness in lactose, SCW is an underexplored by-product and its valorization is not widely practiced being difficult to manage. This study aimed to exploit SCW as a potential ingredient for the development of new food products, such as enriched dairy products. To achieve this goal, twelve fermented formulations were produced and compared using milk, SCW, and their 50:50 mixture as substrates for fermentation. Three lactic bacterial (LAB) strains were selected, and the effect of apple pomace (AP), a by-product of juice processing, incorporated into the substrates during fermentation was investigated. The results showed that the growth of LAB was enhanced in the presence of AP, and a progressive increase in the total phenolic content and antioxidant activity was observed as the percentage of AP increased from 4 % to 12 %. HPLC analysis, in particular, revealed elevated concentrations of quercetin glycosylated derivatives in SCW-based fermented products, with the highest levels observed in samples containing 12 % AP. A chemometric approach was applied to identify groupings within the dataset. Strong correlations were consistently found between spectrophotometric assays and the polyphenol concentration measured by chromatography. Furthermore, the sensory evaluation results confirmed a higher overall acceptability score for products fermented with SCW and 12 % AP.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104086"},"PeriodicalIF":6.3,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313801","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":"New insights into the repair mechanisms of sublethally injured Staphylococcus aureus induced by ohmic heating: A joint analysis using transcriptomics and metabolomics unveils wave-like repair pattern","authors":"Han Wang ,&nbsp;Yingying Sun ,&nbsp;Yana Liu ,&nbsp;Jiayi Li ,&nbsp;Yi Liu ,&nbsp;Xingmin Li ,&nbsp;Ruitong Dai","doi":"10.1016/j.ifset.2025.104085","DOIUrl":"10.1016/j.ifset.2025.104085","url":null,"abstract":"<div><div>Current studies on the repair mechanisms of sublethally injured bacteria are primarily limited to the macroscopic level, focusing on factors such as repair conditions and medium composition. This study addressed the gap by exploring molecular-level repair mechanisms. Ohmic heating (OH), an innovative and efficient thermal processing technology, has demonstrated effectiveness against foodborne pathogens such as <em>Staphylococcus aureus</em> (<em>S. aureus</em>). However, OH can also produce sublethally injured bacteria that may recover under suitable conditions, posing potential food safety risks. These injured cells can potentially recover in suitable environments, posing risks to food safety and consumer health. This study aimed to obtain comprehensive biological information by applying 50 Hz and 10 V/cm treatment, which raised the temperature to 55.5 °C and resulted in a sublethal injury ratio exceeding 95 %. Subsequently, the repair mechanisms of OH-induced injury in <em>S. aureus</em> were systematically investigated at the transcriptional, metabolomic, and proteomic levels. The results revealed 1386, 962, and 633 differentially expressed genes (DEGs), along with 423, 305, and 264 differential metabolites (DMs), during the injury, initial repair, and mid-repair phases, respectively. Further analysis of crucial DEGs, DMs, and proteins revealed that significant pathways related to cell membrane integrity, lipids, and energy metabolism were suppressed post-injury, showing marked recovery in the initial repair stage, followed by a downtrend in the mid-repair phase, displaying a “wave-like” pattern. Additionally, transcriptional and translational functions of injured <em>S. aureus</em> cells were initially suppressed following injury but showed sustained enhancement throughout different repair phases. These dynamic changes provide valuable insights into the sequential repair processes and biologic metabolic adaptations in injured bacteria. This study advances our understanding of the repair mechanisms in injured <em>S. aureus</em>, and provides novel perspectives into OH application in food processing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104085"},"PeriodicalIF":6.3,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322694","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":"High-pressure homogenization pretreatment enhances flavonoid release and bioactive peptide production in quinoa protein hydrolysates: In vitro and in silico analysis of bioactive properties","authors":"Ludmilla de Carvalho Oliveira ,&nbsp;Elena Peñas ,&nbsp;Juana Frias ,&nbsp;María Elena Cartea ,&nbsp;Marta Francisco ,&nbsp;Cristina Martinez-Villaluenga ,&nbsp;Marcelo Cristianini","doi":"10.1016/j.ifset.2025.104088","DOIUrl":"10.1016/j.ifset.2025.104088","url":null,"abstract":"<div><div>This research explored the impact of high-pressure homogenization (HPH) at 50, 100, and 180 MPa as a pretreatment for enzymatic hydrolysis of quinoa protein isolate (QPI) using Alcalase, focusing on protein solubility, protein profile, degree of hydrolysis (DH), free amino acids, total soluble phenolic compounds (TSPC), angiotensin-converting enzyme-inhibitory (ACEI) and antioxidant activities (AA), and characterization of phenolics and peptides. Pretreatment at 50 MPa (QPH50) reduced DH from 15.98 % (non-pretreated hydrolysates) to 13.53 %. The hydrolysates comprised low free amino acid levels (2.5–2.7 g/100 g). Soluble protein decreased, and SDS-PAGE confirmed globulin hydrolysis (&gt;25 kDa) for all hydrolysate samples, with an increase in small peptides (&lt;5 kDa). QPI hydrolysis increased TSPC and AA in methanol-acetone and aqueous extracts, reaching their highest levels at 50 MPa (aqueous extract). The 3 kDa permeates showed strong ACEI activity at 0.5 mg/mL (91.5–93.2 %), with QPH50 exhibiting the highest inhibition (92.6 %; IC50 = 0.04 mg/mL). Further characterization of QPH50 showed enhanced flavonoid content (10.1 mg/100 g). Peptidomic analysis of QPH50 identified 236 peptide sequences, 27 predicted bioactive, with SPGYYDGR and AGLQFPVGR ranking highest for multifunctional potential. This study highlights the effectiveness of combining HPH with enzymatic hydrolysis to release phenolics and bioactive peptides, with high bioavailability and promising safety profiles.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104088"},"PeriodicalIF":6.3,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the potential of brewer's spent grain utilization in human nutrition through pulsed electric field-assisted protein extraction","authors":"Eya Rouissi ,&nbsp;Mélanie Faucher ,&nbsp;Sylvie L. Turgeon ,&nbsp;Rozenn Ravallec ,&nbsp;Sergey Mikhaylin","doi":"10.1016/j.ifset.2025.104082","DOIUrl":"10.1016/j.ifset.2025.104082","url":null,"abstract":"<div><div>Brewer's spent grain (BSG), the main by-product of beer production, represent a promising source of proteins suitable for human nutrition, aligning with global efforts to reduce food industry waste and support a sustainable economy. However, given the complexity and heterogeneity of the matrix, protein extraction is challenging. The present study proposes to evaluate the impact of BSG pretreatment with pulsed electric fields (PEF) on protein extraction and functional properties of protein extracts at different pH values (3, 5, and 7). The protein extraction yield with the best PEF pretreatment condition of 120 pulses (71.4 %) was not significantly improved compared to unpretreated extraction (74.0 %). However, extracts pretreated with PEF demonstrated structural differences compared to conventional ones. Those differences led to significant improvements in functional properties. Indeed, protein solubility was improved by up to 81 %, and the foaming capacity and stability were increased by 104 % and 21 %, respectively, compared to the control extract. PEF pretreatments also showed an improvement in water-holding capacity (up to 11.5 g/g) compared to unpretreated extract (3.9 g/g), which confirms their potential for uses in food formulations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104082"},"PeriodicalIF":6.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518405","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":"Evaluation of Spirulina biomass as a protein alternative in spray dried powders: From initial suspension to powder properties","authors":"Shaozong Wu ,&nbsp;Pauline Fazzino ,&nbsp;Christelle Turchiuli","doi":"10.1016/j.ifset.2025.104084","DOIUrl":"10.1016/j.ifset.2025.104084","url":null,"abstract":"<div><div>Proper operation of spray drying is essential to produce optimal algae-plant protein powder. Therefore, this study explores the behavior of <em>Spirulina</em> biomass compared to pea protein alone and in mixture, as potential milk analogues, in comparison with skim milk during spray drying at laboratory scale to produce instant powder. In particular, the particle size distribution, the rheological behavior and the physical stability of the initial liquid feed for the different formulations were characterized and their influence on the physical and end-use properties of the powders produced was highlighted. The results revealed that the feeds containing <em>Spirulina</em> had a shear-thinning behavior, with a very high viscosity that contributed to the physical stability of the suspension. The addition of pea protein was interesting to decrease the feed viscosity. In the chosen conditions, spray dried powders were obtained with a satisfying process yield (&gt; 50 %) and water activity (&lt; 0.2). Due to their small size (&lt;16 μm), the powders were cohesive with a poor flowability, but compared to skim milk, and pea protein alone, it was better for <em>Spirulina</em> based powders. Powder rehydration was obtained readily, with a very good wettability of the powders with <em>Spirulina</em> but the initial suspended particle size distribution was not totally recovered probably due to some changes under high shear during atomization and high temperature during drying that also had an impact on the color of the powders. From the powder and process point of view <em>Spirulina</em> biomass and pea protein appear as promising candidates for creating alternative milk analog powders, but the sensory and functional aspects must be further considered.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104084"},"PeriodicalIF":6.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279203","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}