Innovative Food Science & Emerging Technologies最新文献

{"title":"Structural transitions of lotus seed starch-chlorogenic acid complexes induced by static/dynamic pressure","authors":"Xiangfu Jiang ,&nbsp;Lanxin Li ,&nbsp;Chenxin Wang ,&nbsp;Xining Huang ,&nbsp;Yi Zhang ,&nbsp;Baodong Zheng ,&nbsp;Xu Lu","doi":"10.1016/j.ifset.2025.104212","DOIUrl":"10.1016/j.ifset.2025.104212","url":null,"abstract":"<div><div>The assembly of inclusion/non-inclusion complexes between lotus seed starch and chlorogenic acid can be regulated by static (SP)/dynamic (DP) pressure treatments, with pathway elucidation critical for precise control. Multi-scale structure reveals assembly pathways: Low-pressure treatments (SP-100/DP-10 MPa): Increase binding sites on starch granule surfaces, promote non-inclusion complex formation dominated by CH-π interaction. The low fluid perturbation of SP allows stable binding of surface complexes. High-pressure treatments (SP-500/DP-50 MPa): The disruption of granular barriers, the dissociation of double helices and the release of starch chains all enhanced the formation of single-helix inclusion structures driven by hydrophobic interactions (SP: 15.318 %; DP: 26.012 %). Although both complex types enhance short-range order, the single-helix inclusion structure is unable to aggregate due to the inherent steric hindrance of the starch structure. Therefore, it cannot form V-type crystallinity, and only the residual C-type structure remains.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104212"},"PeriodicalIF":6.8,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045082","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":"Silver nanocube-enabled surface-enhanced Raman scattering platform for predictive quantification and classification modeling of white colony-forming yeasts in kimchi","authors":"Seong Youl Lee,&nbsp;Hyeyeon Song,&nbsp;Ji-Hyoung Ha","doi":"10.1016/j.ifset.2025.104231","DOIUrl":"10.1016/j.ifset.2025.104231","url":null,"abstract":"<div><div>White colony-forming yeasts (WCFYs), including <em>Candida sake</em> and <em>Kazachstania servazzii</em>, frequently appear during kimchi fermentation, yet rapid and accurate detection methods remain limited. In this study, we developed a highly sensitive surface-enhanced Raman scattering (SERS) platform by immobilizing silver nanocubes (AgNCs) onto a Si wafer using a 3-aminopropyltriethoxysilane (APTES)-mediated method. The resulting AgNC_Si SERS substrate exhibited dense nanocube packing (average edge length: 107 nm; interparticle gap: 4.7 nm), as confirmed via scanning electron microscopy and energy-dispersive X-ray spectroscopy. Finite-difference time-domain simulations revealed intense electric-field enhancement at cube edges and junctions. The SERS signals of WCFYs exhibited linear increases in the intensities of peaks at 1562 and 2876 cm⁻¹ with increasing yeast concentrations, achieving limits of detection as low as 1.00–1.02 CFU/mL. In spiked kimchi samples, <em>K. servazzii</em> was quantitatively predicted with recovery rates of 94.48 %–101.72 % using the 2876-cm⁻¹ peak. Furthermore, a principal component analysis (PCA) and linear discriminant analysis (LDA) classification model achieved 90 % accuracy, effectively discriminating <em>C. sake</em>, <em>K. servazzii</em>, and the kimchi matrix. These findings demonstrated the potential of the AgNC_Si SERS platform for rapid, onsite detection and monitoring of WCFYs in complex fermented-food systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104231"},"PeriodicalIF":6.8,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060028","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":"Polyvinyl alcohol/corn starch-based indicator films integrated with roselle anthocyanins into five metal-organic frameworks for monitoring chilled pork and shrimp freshness","authors":"Xiaowei Huang ,&nbsp;Ke Zhang ,&nbsp;Junjun Zhang ,&nbsp;Xiaodong Zhai ,&nbsp;Jiyong Shi ,&nbsp;Xiaobo Zou ,&nbsp;Zhihua Li","doi":"10.1016/j.ifset.2025.104230","DOIUrl":"10.1016/j.ifset.2025.104230","url":null,"abstract":"<div><div>This study focused on the fabrication and comparative evaluation of five high sensitivity and stability indicator films, incorporated with different MOFs: MIL-101-Fe, MIL-101-NH₂-Al, UiO-66-Zr, UiO-66-NH₂-Zr, and Cu-MOF-NH₂. The morphological characteristics of the dyes and the corresponding indicator films were systematically characterized. Migration performance tests revealed a significant reduction in anthocyanin migration in the films PCR-M1N, PCR-U6N, and PCR-CuN when exposed to fatty food simulants (maximum absorbance value has decreased from 0.27 to a range of 0.06–0.11). In addition, very low migration levels of anthocyanins were recorded in neutral food simulants for the films PCR-M1 and PCR-U6. pH response and volatile amine analysis demonstrated that MOFs modified with -NH₂ groups exhibit enhanced colorimetric sensitivity. The PCR-CuN film exhibited a more pronounced color change (ΔE 14.9 → 25.19) compared to the PCR film (ΔE 47.37 → 39.46) within the pH range of 5–7. Notably, the PCR-U6N film exhibited excellent NH₃ responsiveness (transitioning from red to purple) during monitoring of fresh pork. In parallel, the PCR-CuN film displayed high sensitivity to hydrogen sulfide (H₂S), a byproduct of shrimp spoilage, via Cu²⁺ redox reactions (transitioning from red to green). This work provided a more precise and customizable approach for intelligent food packaging, highlighting the critical role of MOFs functionalization in targeting species-specific spoilage biomarkers.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104230"},"PeriodicalIF":6.8,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095947","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":"Freeze-thaw cycle synergistic pulsed light pretreatment improves vacuum freeze drying of Chinese bayberry","authors":"Kui Suo ,&nbsp;Ziyu Pan ,&nbsp;Lifeng Pan ,&nbsp;Yabin Feng ,&nbsp;Cunshan Zhou ,&nbsp;Liyu Shi ,&nbsp;Baoguo Xu ,&nbsp;Yiting Guo ,&nbsp;Zhenfeng Yang","doi":"10.1016/j.ifset.2025.104228","DOIUrl":"10.1016/j.ifset.2025.104228","url":null,"abstract":"<div><div>Conventional drying methods for fruits and vegetables often struggle to balance drying efficiency, product quality, and energy consumption. To overcome these limitations, this study innovatively developed three-step strategy for Chinese bayberry drying, integrating three freeze-thaw cycles (FTC) pretreatment, pulsed light (PL; 1000 mJ/cm², 6 cm, 15 flashes) pretreatment, and variable-temperature vacuum freeze-drying (VT-VFD; ramping from −20 °C to 25 °C). The results demonstrated that FTC (by enhancing porosity, connectivity, and permeability) combined with VT-VFD (by dynamic temperature rise), synergistically accelerated the drying process. Compared to constant-temperature VFD at −18 °C, 4 °C, and 25 °C, this combined approach reduced drying time by 11.32–72.19 % and energy consumption by 4.64–68.10 %. Additionally, it improved brittleness and reduced volume shrinkage, although it had a negative impact on color. Subsequent PL pretreatment effectively mitigated FTC induced color deterioration by inhibiting PPO and POD activities, reducing the <em>ΔE</em> value to 1.62, which closely approaches that of fresh samples. Moreover, compared to VT-VFD alone, the combined application of FTC and PL pretreatments yielded a “dual enhancement” in the retention of bioactive compounds and antioxidant capacity. Specifically, the retention rates of total phenolics, anthocyanins, and ascorbic acid increased by 37.97 %, 43.19 %, and 27.21 %, respectively, while DPPH and ABTS radical scavenging activities improved by 26.92 % and 49.16 %, respectively. Finally, PL pretreatment also enhanced microbial safety, reducing total bacterial by 0.93 log CFU/g and mold &amp; yeast by 1.81 log CFU/g. By integrating physical field pretreatments with dynamic temperature-controlled drying, this study provides a broadly applicable model for the precision drying of other perishable fruits and vegetables.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104228"},"PeriodicalIF":6.8,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095946","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":"Ultrasensitive monoclonal antibody-based Salmonella detection through fluorescence single bacterial cell imaging selectively enhanced by tyramide signal amplification","authors":"Bozhou Chen ,&nbsp;Xuemei Yang ,&nbsp;Chen Yang ,&nbsp;Edward Wai-Chi Chan ,&nbsp;Xu Wang ,&nbsp;Sheng Chen","doi":"10.1016/j.ifset.2025.104229","DOIUrl":"10.1016/j.ifset.2025.104229","url":null,"abstract":"<div><div><em>Salmonella</em> is one of the most common foodborne pathogens<em>.</em> In this work, we developed an ultrasensitive imaging method for the detection of <em>Salmonella</em> by using broad-spectrum anti-<em>Salmonella</em> monoclonal antibody and the tyramide signal amplification technique. The monoclonal antibody used was designed in such a way that it exhibited high affinity for a wide range of <em>Salmonella</em> serotypes, including Typhimurium, Enteritidis and others<em>.</em> Through subsequent tyramide signal amplification, we successfully visualized bright fluorescent images of single bacterial cells through fluorescence microscopy. The detection limit of the method is as low as 100 CFU/mL for <em>S.</em> Typhimurium in both pure culture and artificially contaminated chicken rinsates, and no cross-reactivity with control bacterial strains was observed. We demonstrated that this method provided sensitive and broad-spectrum detection of 13 serotypes of common <em>Salmonella</em>, both in purified bacterial samples and in real chicken meat samples. This method does not require time-consuming amplification or culture steps and can be completed within 4 h, making it sensitive enough to detect pathogenic bacteria directly. This technique can be applied for clinical testing, food safety assessment, and environmental monitoring of <em>Salmonella</em> contamination.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104229"},"PeriodicalIF":6.8,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095482","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":"Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications","authors":"Monica Velusamy,&nbsp;Mahendran Radhakrishnan","doi":"10.1016/j.ifset.2025.104226","DOIUrl":"10.1016/j.ifset.2025.104226","url":null,"abstract":"<div><div>Hydrogels are three-dimensional networks of crosslinked polymer chains dispersed within an aqueous matrix, extensively employed in the food, biomedical, and pharmaceutical industries due to their high water-holding capacity and tunable functional properties. Conventional hydrogel fabrication methods rely on heat, ions, and enzymes, and are widely used but often suffer from limitations such as high energy requirements and limited control over the gel structure. In recent years, non-thermal technologies have gained attention as promising alternatives to conventional methods in hydrogel fabrication. These novel techniques, including high-pressure processing, ultrasound, cold plasma, moderate electric field, and ionizing radiation, offer significant advantages such as enhanced structural integrity, reduced processing time, and improved energy efficiency. Each technology operates through distinct physicochemical mechanisms that influence polymer interactions, crosslinking density, and the resulting compact gel network. This review provides a comprehensive overview of hydrogel sources and different fabrication methods, followed by a detailed comparison of conventional and emerging processing techniques. Emphasis is placed on the mechanistic insights of novel technologies and their influence on key hydrogel properties, including mechanical strength, swelling behaviour, porosity, and stability. In the food industry, hydrogels fulfil multifunctional roles as texture modifiers, fat replacers, delivery systems for nutraceuticals, smart packaging materials, and biosensing platforms. The ability of emerging technologies to tailor hydrogel characteristics holds great potential for the development of next-generation functional food systems. However, the implementation of these emerging technologies in hydrogel fabrication faces several limitations, including initial capital investment, the requirement for technically skilled personnel, and challenges associated with large-scale industrial scalability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104226"},"PeriodicalIF":6.8,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045083","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":"Prediction of recombined dairy emulsion properties through formulation and process: An integrated approach","authors":"Marine Haas ,&nbsp;Delphine Huc-Mathis ,&nbsp;Denis Flick ,&nbsp;Clara Leal ,&nbsp;Frédéric Gaucheron ,&nbsp;David Blumenthal ,&nbsp;Véronique Bosc","doi":"10.1016/j.ifset.2025.104224","DOIUrl":"10.1016/j.ifset.2025.104224","url":null,"abstract":"<div><div>High-Pressure Homogenization (HPH) was applied to dairy emulsions reconstituted from micellar caseins, whey proteins, and anhydrous milk fat. A three-factor optimal experimental design was implemented, varying protein ratio (from 80:20 to 20:80), total protein content (0.5–3.5 %), and pressure (10–90 MPa) to investigate interaction effects. Multiple regression models were used to assess the influence of formulation and process variables, and ANOVA tests were conducted to evaluate model significance. Response profiling indicated that interactions between micellar caseins and whey proteins affected emulsion properties, particularly particle size (D[3,2] ranging from 0.5 to 2.2 μm) and rheology. Micellar caseins contributed to viscosity (3–359 mPa·s at 50 s⁻¹) through interfacial interactions and viscoelastic networks at high concentration. Homogenization pressure played a key role in droplet size distribution (D[3,2] and Span) and interfacial protein composition. Ternary plots revealed nonlinear effects in viscosity and droplet size, highlighting the complexity of multi-component interactions. Homogenization pressure, in combination with formulation parameters modulated the interfacial area, and protein coverage (varying from 0.6 to 15 mg.m⁻²) and influence the resulting whey protein-to-casein ratio at the fat globule interface. These findings underscore the necessity of multi-factorial optimization in dairy emulsion design. Predictive modelling now enables a reverse-engineering approach, allowing precise adjustment of formulation and process conditions to achieve targeted emulsion properties, such as droplet size, viscosity, and physical stability. This study uniquely combines a mixture–process design with a mechanistic view of protein functionality at the oil–water interface, providing predictive insights beyond single-factor approaches.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104224"},"PeriodicalIF":6.8,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095949","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":"Rapid detection of the presence, activity and concentration of microbial transglutaminase in yogurt using infrared spectroscopy combined with chemometrics","authors":"Hatice Sıçramaz ,&nbsp;Huseyin Ayvaz ,&nbsp;Ahmed Menevseoglu ,&nbsp;Mysa Ahmed Hasan Ayash Yaaqob ,&nbsp;Muhammed Ali Dogan ,&nbsp;Mustafa Ozturk","doi":"10.1016/j.ifset.2025.104225","DOIUrl":"10.1016/j.ifset.2025.104225","url":null,"abstract":"<div><div>The goal of this study was to develop a rapid method by using near-infrared (NIR) diffuse reflectance and mid-infrared (MIR) spectroscopy to detect the use, status (active or inactive), and concentration of microbial transglutaminase (mTGase) in yogurt. Control samples were manufactured without mTGase. Two different levels of mTGase concentration were employed: 1 and 2 units. Half of the enzyme-added samples were inactivated after yogurt manufacture to detect the active/inactive status of mTGase. Both for NIR and MIR, analyzed via the soft independent modeling of class analogy (SIMCA) and Partial Least Squares Discriminant Analysis (PLS-DA) approaches were able to classify the control sample from active mTGase-containing yogurts and enzyme status, but could not differentiate enzyme concentrations. Machine learning effectively determined mTGase presence, activity, and concentrations. In conclusion, NIR and MIR spectroscopy, combined with chemometric methods, successfully detected mTGase in yogurt, with machine learning outperforming SIMCA and PLS-DA in identifying enzyme levels.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104225"},"PeriodicalIF":6.8,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045079","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":"Improving RF heating performance for granular products through vibration assistance","authors":"Kangning Yang ,&nbsp;Zhiyu Chen ,&nbsp;Bolin Fu ,&nbsp;Shaojin Wang ,&nbsp;Lixia Hou","doi":"10.1016/j.ifset.2025.104219","DOIUrl":"10.1016/j.ifset.2025.104219","url":null,"abstract":"<div><div>Non-uniform heating remains a major obstacle hindering the large-scale industrial application of radio frequency (RF) technology. For improving RF heating performance, a vibration-assisted RF heating system was applied, using mung beans as a model granular product, to systematically investigate effects of electrode gap and vibration frequency on RF heating rate and uniformity (<em>λ</em>). The relationship between vibration frequency and RF heating performance was explored using a coupled simulation model by integrating Multibody Dynamics (MBD) and Discrete Element Method (DEM). Experimental results demonstrated that the electrode gap of 130 mm achieved the optimal balance between heating rate (2.5 °C/min) and uniformity (<em>λ</em> = 0.036). As vibration frequency increased, the <em>λ</em> value initially decreased and then stabilized, showing an 80 % reduction compared to static conditions. The lowest <em>λ</em> value was obtained when the vibration frequency was greater than 15.0 Hz. A strong positive correlation (<em>r</em> = 0.997) was identified between the single circular motion time (ST) of particles and <em>λ</em>, indicating that increased particle kinetic energy and decreased ST, resulting in three-dimensional motion patterns, were critical factors for achieving uniform energy absorption. Conversely, the reduction in contact points (<em>r</em> = 0.918) was identified as the primary reason contributing to the decreased heating rate. This study may provide both theoretical insights and technical support for the industrial application of vibration-assisted RF heating in achieving uniform thermal processing of granular agricultural products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104219"},"PeriodicalIF":6.8,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045076","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":"Ultrasound-assisted fermentation on aroma and umami enhancement of soybean protein hydrolysates: Machine learning-enhanced flavoromics and molecular insights","authors":"Chenchen Cao ,&nbsp;Weizheng Sun ,&nbsp;Jianping Wu ,&nbsp;Mouming Zhao ,&nbsp;Guowan Su","doi":"10.1016/j.ifset.2025.104215","DOIUrl":"10.1016/j.ifset.2025.104215","url":null,"abstract":"<div><div>Enhancing the flavor of plant-based proteins remains a key challenge in consumer acceptance of alternative food products. This study aimed to investigate the effects of ultrasound-assisted fermentation on the volatile profiles and umami-enhancing effects of soybean protein hydrolysates (SPH). The volatile flavor profiles of SPH subjected to different treatments were comprehensively characterized using GC–MS, GC-IMS, sensory evaluation, and machine learning techniques. GC–MS and GC-IMS analyses showed that ultrasound-assisted fermentation modulated the volatile profile of SPH by increasing pyrazines, esters, and sulfur-containing compounds, while decreasing undesirable aldehydes. Sensory evaluation and electronic tongue results confirmed that fermentation with <em>Lactobacillus fermentum</em> and <em>Pichia fermentans</em> under 150 W ultrasound significantly enhanced aroma complexity and umami intensity. Partial least squares regression combined with machine learning models identified 15 representative aroma compounds that effectively differentiated treatment groups and were closely associated with sensory flavor attributes. Based on relative odor activity value (ROAV) screening and quantitative analysis, ultrasound-assisted co-fermentation was found to facilitate the generation of 11 key aroma-active compounds, such as benzeneacetaldehyde, β-damascenone, 1-octen-3-ol, and dimethyl trisulfide, thereby improving overall aroma quality. Moreover, molecular docking revealed strong interactions between nine aroma compounds and the T1R1/T1R3 umami receptor, with two of them also exhibiting synergistic binding with monosodium glutamate, providing new molecular insights into aroma-umami synergy. Our study supports the application of ultrasound-assisted fermentation as a promising strategy to improve the flavor profiles of plant-based protein ingredients.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104215"},"PeriodicalIF":6.8,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026634","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}