Innovative Food Science & Emerging Technologies最新文献

{"title":"Impact of static electric field on different freezing rates in quality preservation of scallops","authors":"Zheng Xu ,&nbsp;Mark Anthony Redo ,&nbsp;Alain Le-Bail ,&nbsp;Manabu Watanabe","doi":"10.1016/j.ifset.2025.104218","DOIUrl":"10.1016/j.ifset.2025.104218","url":null,"abstract":"<div><div>This study investigates the impact of static electric field (SEF) assisted freezing at different freezing rates on the quality of scallops (<em>Mizuhopecten yessoensis</em>). Samples were frozen in static air at −20 °C, −40 °C, and − 60 °C with applied SEF intensities of 0, 2.77 × 10⁵ V/m, 5.55 × 10⁵ V/m, and 8.33 × 10⁵ V/m. Key quality attributes, including nucleation temperature, phase transition time, textural properties, color changes, protein solubility, and microstructural integrity were evaluated. Results show that applying an electric field shortens the nucleation time. From an SEF of 0 to 8.33 × 10⁵ V/m, the degree of supercooling has decreased by 1.14 °C, 1.87 °C, and 2.03 °C at freezing temperatures of −20 °C, −40 °C, and − 60 °C, respectively. The application of SEF also demonstrated an improvement in post-thaw texture, particularly chewiness and resilience, while minimizing structural damage to muscle fibers. Microstructural analysis revealed that 8.33 × 10⁵ V/m SEF has reduced the ice crystal size by 29.01 %, 36.04 %, and 44.05 % at −20 °C, −40 °C, and − 60 °C, respectively, in comparison to the control group. Additionally, the color differences between the fresh and thawed samples were minimized under the highest electric field and fastest freezing rate condition at −60 °C. Interestingly, under slow freezing condition at −20 °C and 8.33 × 10⁵ V/m SEF, ice crystal size, color difference, and other quality indicators approached those achieved by rapid freezing at −60 °C without SEF. This study confirms that electric field-assisted freezing enhances the quality of scallops and provides valuable insights for potential improvement of food freezing processes.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104218"},"PeriodicalIF":6.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045080","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 Passiflora caerulea L. seeds via ultrasound-assisted extraction with natural deep eutectic solvents: Phenolics, in vitro bioaccessibility, and antimicrobial properties","authors":"Natália Duarte de Lima ,&nbsp;Bruna Rafaela da Silva Monteiro Wanderley ,&nbsp;Luciano Vitali ,&nbsp;Amanda Tavares Germano ,&nbsp;Tatiane de Andrade Maranhão ,&nbsp;Liziane Schittler Moroni ,&nbsp;Carlise Beddin Fritzen-Freire ,&nbsp;Renata Dias de Mello Castanho Amboni","doi":"10.1016/j.ifset.2025.104217","DOIUrl":"10.1016/j.ifset.2025.104217","url":null,"abstract":"<div><div>The extraction of phenolic compounds from <em>Passiflora caerulea</em> L. seeds was studied using eight natural deep eutectic solvents (NADES). Various combinations of choline chloride (ChCl) as a hydrogen bond acceptor (HBA) with organic acids, sugars, and alcohols as hydrogen bond donors (HBD), at a 1:1 M ratio and 20 % water (<em>w</em>/w), were evaluated. The NADES, composed of choline chloride, fructose, and water (ChCl:Fruc:H₂O), was optimized through statistical experimental design to maximize phenolic yield and antioxidant capacity. The optimized extract was characterized in terms of its phenolic profile, <em>in vitro</em> bioaccessibility, and antimicrobial activity, and its structural effects on the seed matrix were investigated using scanning electron microscopy. NADES ChCl:Fruc:H₂O outperformed 60 % ethanol, extracting 26 phenolic compounds <em>versus</em> 13, and achieving an ≈818 % higher total phenolic content, while enhancing bioaccessibility, particularly for gallic and ferulic acids. Regarding bioaccessibility, both the number and concentration of phenolic compounds were higher in the NADES extract, with the greatest relative increase observed in gallic acid (≈350 %). SEM confirmed greater matrix disruption with NADES. Both extracts showed similar inhibition against <em>Salmonella Heidelberg</em>, <em>Staphylococcus aureus</em>, and <em>Bacillus cereus</em>, with slightly lower activity against <em>Staphylococcus epidermidis, Listeria monocytogenes</em>, and <em>Escherichia coli</em>. This first report on <em>P. caerulea</em> L. seed extracts highlights NADES ChCl:Fruc:H₂O as a sustainable method for recovering bioactives, supporting its use in functional foods, nutraceuticals, and cosmetics.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104217"},"PeriodicalIF":6.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045078","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":"Comparative effects of improved schemes with shape adjustment and composite packaging on radio frequency heating of two-component rice","authors":"Yingqi Tian ,&nbsp;Mengge Li ,&nbsp;Jiahong Yuan ,&nbsp;Dongsheng Hu ,&nbsp;Rui Li ,&nbsp;Hosahalli Ramaswamy ,&nbsp;Shaojin Wang","doi":"10.1016/j.ifset.2025.104220","DOIUrl":"10.1016/j.ifset.2025.104220","url":null,"abstract":"<div><div>To meet the demand for uniform reheating of two-component instant foods and address the uneven temperature distribution during radio frequency (RF) heating identified in previous sensitivity analysis, three improvement schemes with shape adjustment and composite packaging (annular protrusion (AP) of cooked rice, top composite plate (TCP), and bottom composite plate (BCP)) were developed based on screened system variables with positive effects. An integrated structural (INS) plan was then designed by combining the respective strengths of the three evaluated schemes of AP, TCP, and BCP. The RF heating performance of the selected INS sample was evaluated through simulation, some validated by experimental results. The results showed that the AP scheme achieved the relatively better uniformity in temperature distribution while ensuring rapid heating. The TCP and BCP schemes effectively adjusted the location of high-temperature region vertically and horizontally, respectively. Among all, the INS (H12.0-D40.0) sample was found to be the optimal scenario under the relatively high heating rate of 19.3 °C/min and the most uniform temperature distribution with experimental temperature uniformity index (0.038) for the whole sample and simulated heating uniformity index (0.043) for the diagonal longitudinal section. The proposed improvement schemes in this study and the relevant integration methodology of respective advantages may offer theoretical support for enhancing RF heating uniformity in other heterogeneous food products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104220"},"PeriodicalIF":6.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026636","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":"Steam explosion assisted enzymolysis for the preparation of low molecular weight osteogenic collagen peptides from bovine bone by-products","authors":"Liwei Qi ,&nbsp;Xiaojie Qin ,&nbsp;Lishuang Mao ,&nbsp;Chunhui Zhang ,&nbsp;Yujie Guo","doi":"10.1016/j.ifset.2025.104221","DOIUrl":"10.1016/j.ifset.2025.104221","url":null,"abstract":"<div><div>Bovine bones are primary by-products during the cattle slaughtering process. The low molecular weight (LMW) collagen peptides demonstrate more advantages in bioactivity and bioavailability. This study aimed to prepare LMW osteogenic collagen peptides from bovine bone by-products by steam explosion assisted enzymolysis. The optimal parameters of steam explosion were filling ratio 40 %, time 24 min, pressure 2.4 MPa, and the maximum liquefaction rate and protein recovery rate were 69.56 % and 69.39 %, respectively. The hydrolysis degree (DH) indicated that neutral protease + prolyl endopeptidase (NP-PE) showed the best enzymolysis effect on bovine bone liquefied liquid, and the DH was 71.56 %. The molecular weight indicated that collagen peptides less than 500 Da from NP-PE group accounted for 87 %, which was significantly higher than that of other groups. Cell experiments demonstrated that collagen peptides from NP-PE group exhibited the strongest osteogenic activity, including proliferation activity (193.34 %) and calcium deposition level (206.63 %). In conclusion, steam explosion assisted enzymolysis may be an efficient strategy for the preparation of LMW osteogenic collagen peptides from bovine bone by-products. This study provided new insights and theoretical basis for the application of steam explosion assisted enzymolysis in the high-value processing and utilization of bovine bone by-products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104221"},"PeriodicalIF":6.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026699","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":"Production of Kashar cheese (a pasta-filata cheese) using reverse osmosis milk: Effects on yield, physical and microstructural properties","authors":"Sattar Eghbalian ,&nbsp;Tugba Bulat ,&nbsp;Barbaros Özer ,&nbsp;Ali Topcu","doi":"10.1016/j.ifset.2025.104223","DOIUrl":"10.1016/j.ifset.2025.104223","url":null,"abstract":"<div><div>The concentration of milk by reverse osmosis membranes (RO) can provide a sustainable cheese production by reducing milk volume and consequently reducing transport cost and carbon dioxide emission, and increasing production yield. Higher amounts of lactose and minerals, responsible for textural defects in cheese made by RO, can be diminished in the scalding and kneading steps of pasta-filata type cheese manufacture. This study aimed to evaluate the meltability, rheological and textural properties of Kashar cheese (a pasta-filata type cheese) produced by 1× milk (control), and 1.5× and 2× RO-retentates. The 1.5× RO-cheese had 8 % higher moisture-adjusted yields than the control, increasing to 21 % for the 2× RO-cheese. No significant differences were observed between experimental and control cheese for pH and protein (%). However, experimental cheese showed significantly lower values for moisture and salt/DM (%) and significantly higher values for ash and fat/DM (%) compared to control cheese. Among the control and experimental cheeses, the highest Schreiber meltability test scores and maximum loss tangent values were observed in the control, followed by 1.5× cheese, with 2× cheese showing the lowest values. In contrast, hardness and springiness exhibited an inverse trend, being highest in 2× and lowest in control cheese. The compact and thick protein fibres of 2× cheese identified through microstructure analysis provided explanatory insight into its textural and rheological behaviour. These results demonstrated that 1.5× RO retentates significantly improve production efficiency in Kashar cheese manufacture while maintaining desirable meltability and textural properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104223"},"PeriodicalIF":6.8,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145019294","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 heat conduction efficiency to enhance surimi gel performance by precise model structure design in 3D printing","authors":"Jieling Chen ,&nbsp;Yaqiu Kong ,&nbsp;Haiyan Li ,&nbsp;Qilin Huang","doi":"10.1016/j.ifset.2025.104216","DOIUrl":"10.1016/j.ifset.2025.104216","url":null,"abstract":"<div><div>For the surimi processing industry, improving gel performance and conserving energy are key focuses in the thermal gelation process. In this study, 3D printing technology was utilized to construct four distinct cylindrical models with identical mass but different dimensions (Inner diameter × Outer diameter: 0.0 × 34.0 mm; 12.0 × 36.0 mm; 18.6 × 38.8 mm; 27.8× 43.9 mm). During the steam heating process, the temperature changes of the models were monitored, and the spatiotemporal distribution of temperature were visualized by computer simulation. The results showed that the 3D printed model with the largest outer diameter (43.9 mm) exhibited the highest heat conduction efficiency (heating rate was 140.5 °C/min on the surface and 27.0 °C/min in the center before reaching 90 °C) and further had the greatest gel strength (2.7 N) and the lowest cooking loss (0.9 %). Additionally, by measuring the secondary and tertiary structures of proteins in surimi gels, it was found that heat conduction efficiency significantly affected the tertiary structure of proteins but had no significant impact on the secondary structure. This suggested that heat conduction efficiency could alter the tertiary structure of proteins, thereby affecting the gel strength of surimi. This study gains novel insight that beyond merely customizing appearance, 3D printing technology could also improve heat conduction efficiency of thermal gelation samples to enhance their gel performance by optimizing 3D printed model designs, as well as conserving energy.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104216"},"PeriodicalIF":6.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026635","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":"Characteristics of biofilm-state Streptococcus thermophilus and its impact on bacterial tolerance to drying and storage","authors":"Na An ,&nbsp;Jidan Yu ,&nbsp;Lanwei Zhang ,&nbsp;Zhi Duan ,&nbsp;Jiadong Li","doi":"10.1016/j.ifset.2025.104214","DOIUrl":"10.1016/j.ifset.2025.104214","url":null,"abstract":"<div><div>Direct-added lactic acid bacteria starter (DVS) has been widely used in the food fermentation industry due to its high activity advantage, but its activity is often threatened by processing and storage conditions. The bacterial biofilm formation can effectively resist adverse environments, but whether the widely used food starter <em>Streptococcus thermophilus</em> has a biofilm state and its stress resistance are unknown. In this study, <em>Streptococcus thermophilus</em> S6–13 (<em>S. thermophilus</em> S6–13) with good fermentation performance was selected as the research object. <em>S. thermophilus</em> S6–13 was found to have weak biofilm formation ability by crystal violet staining. Scanning electron microscopy and laser confocal scanning microscopy observations showed that the biofilm-state <em>S. thermophilus</em> S6–13 had a small amount of extracellular matrix and displayed a loose network structure. Fourier transform infrared spectroscopy showed that the main components of biofilm were extracellular polysaccharides and extracellular proteins. The results of comparing the drying tolerance of planktonic and biofilm-state <em>S. thermophilus</em> S6–13 showed that the formation of biofilm increased the freeze-drying survival rate by 11 % and increased the spray-drying survival rate to more than 1.5 times that of planktonic. The survival rates of biofilm-state freeze and spray dried powders when stored at 25 °C for 3 months were more than twice that of the planktonic, and biofilm-state dried powders maintained higher acidification activity after storage; that is, biofilm-state dried powders showed higher storage stability. Therefore, the formation of biofilm is expected to be a new strategy to improve the viability of <em>Streptococcus thermophilus</em> during processing and storage.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104214"},"PeriodicalIF":6.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145007627","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":"Fibrils aggregation induced the conformationally flexible regions of rice bran protein to improve its stability of emulsion gel","authors":"Keyang Sun ,&nbsp;Wanyue Jiang ,&nbsp;Junqi Pang,&nbsp;Xuesi Pan,&nbsp;Zhongman Min,&nbsp;Qingyu Yang,&nbsp;Yuzhe Gao","doi":"10.1016/j.ifset.2025.104211","DOIUrl":"10.1016/j.ifset.2025.104211","url":null,"abstract":"<div><div>Rice bran protein (RBP) has garnered increasing attention as a sustainable protein source due to its low cost and hypoallergenic properties. However, its complex composition and rigid structure negatively affect its emulsifying properties and interfacial behavior, thereby compromising the stability of emulsified gels. To elucidate the underlying mechanisms, RBP was subjected to heat treatment at 90 °C and pH 2.0 for 12 h to produce PF. The intermolecular structural changes and emulsion gel properties during fibril formation were investigated. As fibrils formed, the β-sheet structures increased significantly <em>(p &lt; 0.05)</em>, and protein flexibility improved by 79.46 % compared to native RBP. Particle size analysis, confocal laser scanning microscopy (LSCM), microscopic imaging, AP%, rheological properties, water-holding capacity (WHC), and texture analysis revealed that the emulsion gel prepared with PF exhibited smaller droplet sizes and a more uniform distribution. The AP% value was 77.23 % higher than that of the RBP-based emulsion gel. Rheological analysis showed that the PF-based emulsion gel had 129.17 % higher viscosity and 116.62 % higher storage modulus (G') compared to the RBP-based emulsion gel, indicating that PF effectively prevents droplet coalescence and enhances system stability. These findings suggest that engineering protein particles with fibrillar aggregation structures provides a novel strategy for developing stable plant protein-based emulsion gels.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104211"},"PeriodicalIF":6.8,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145010563","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 multi-corona discharge seed treatment on antioxidant activity and bioactive compound production in kale microgreens","authors":"Vijitra Luang-In ,&nbsp;Khanit Matra","doi":"10.1016/j.ifset.2025.104210","DOIUrl":"10.1016/j.ifset.2025.104210","url":null,"abstract":"<div><div>Microgreens are nutrient-dense seedlings known for their high concentrations of antioxidants and bioactive compounds. This study investigated the effects of multi-corona discharge plasma treatment on kale (<em>Brassica oleracea</em> L. var. <em>sabellica</em>) seed germination, growth, antioxidant activity, and metabolite composition. Seeds were exposed to positive and negative DC corona discharges at voltages of ±15, ±22.5, and ±30 kV for 30, 60, and 90 s. While non-thermal plasma treatment reduced growth parameters compared to the untreated control, it significantly enhanced antioxidant activity and bioactive compound content. Under the +30 kV for 90 s treatment with positive polarity, DPPH radical scavenging capacity increased from 43.29 ± 0.46 % to 61.24 ± 0.42 %, FRAP value from 9.62 ± 0.04 to 11.48 ± 0.02 mg Fe(II)/g DW, total phenolic content from 15.59 ± 0.02 to 17.94 ± 0.01 mg GAE/g DW, and total flavonoid content from 58.01 ± 0.12 to 64.35 ± 0.14 mg RE/g DW. Additionally, H₂O₂ content increased significantly in treated seeds (24.94 ± 0.46 vs 18.51 ± 0.23 nmol/g FW), indicating mild oxidative stress. LC-MS/MS analysis revealed a substantial upregulation of metabolites related to antioxidant pathways, including glucosinolates, amino acids, phenolic acids, flavonoids, and nucleosides. Notably, metabolites such as sinapine, 4-methoxyglucobrassicin, and isorhamnetin 3-galactoside were enriched in treated samples. These findings suggest that plasma-induced reactive species act as abiotic stressors, activating the phenylpropanoid and secondary metabolic pathways, ultimately enhancing phytochemical accumulation. This study supports the use of corona plasma treatment as a novel seed priming strategy to improve the nutritional value of microgreens without causing oxidative damage, albeit with some reduction in early growth, underscoring the need to optimize treatment intensity.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104210"},"PeriodicalIF":6.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045081","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":"Protein-based Preservative nanotube: Viability of yogurt bacteria in different environments","authors":"Abdullah Demirci ,&nbsp;Elvan Ocak ,&nbsp;Zafer Ceylan","doi":"10.1016/j.ifset.2025.104213","DOIUrl":"10.1016/j.ifset.2025.104213","url":null,"abstract":"<div><div>Probiotics are living organisms that are beneficial for human health and are defined as microorganisms responsible for the fermentation of foods. In order for microorganisms to be probiotic, they must be resistant to gastrointestinal system and adverse environmental conditions. In this study, the viability stability of yogurt starter bacteria (<em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em> (Ab1) and <em>Streptococcus thermophilus</em> (As2) at different temperatures was investigated in vitro by using Whey protein isolate (WPI) and salep glucomannan (SG) by electrospinning method by taking advantage of the development of technology; while trying to protect them in low pH, bile salt and simulated gastric fluid environments. Morphological characterization analyses (SEM, TEM, TGA and FTIR) of the formed nanoencapsulation material were performed and it was revealed that it was in the form of “Nanotube”. Thus, the first protein-based nanotube structure is formed. It was shown that the nanotube encapsulation can be a commercial yogurt culture by maintaining significant viability of yogurt bacteria both in the gastrointestinal system and at room temperature.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104213"},"PeriodicalIF":6.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145045077","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}