Innovative Food Science & Emerging Technologies最新文献

{"title":"Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy","authors":"Chenchen Cao ,&nbsp;Xueying Song ,&nbsp;Yihan Mu ,&nbsp;Weizheng Sun ,&nbsp;Guowan Su","doi":"10.1016/j.ifset.2025.103920","DOIUrl":"10.1016/j.ifset.2025.103920","url":null,"abstract":"<div><div>This study explored the effects of varying fermentation durations on the flavor profiles of fermented soybean protein hydrolysates using <em>Limosilactobacillus fermentum</em> and <em>Pichia fermentans</em> and investigated the correlation between flavor-active compounds and sensory attributes. Fermentation significantly enhanced umami and saltiness while reducing bitterness. As fermentation progressed, large peptides degraded, releasing free amino acids (FAAs) that increased umami and sweetness, along with a rise in proportion of potential umami peptides. Organic acid analysis revealed lactic, acetic, and malic acids, as major contributors to sourness and sweetness. Among 125 volatile flavor compounds (VFCs), 24 key VFCs enhanced flavor quality and reduced beany odors. Notably，fermentation for 24–30 h produced the most balanced flavor profiles. Partial least squares regression (PLSR) analyses revealed strong associations between small peptides, FAAs, VFCs, and sensory attributes, identified 4 FAAs and 8 VFCs as key contributors to flavor differentiation, providing insights into improving soybean-based product flavor quality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103920"},"PeriodicalIF":6.3,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098805","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":"Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food","authors":"Pooja Tiwari,&nbsp;Raju Kumar,&nbsp;Anita Srivastava,&nbsp;Satyawati Sharma,&nbsp;Jatindra K. Sahu","doi":"10.1016/j.ifset.2025.103922","DOIUrl":"10.1016/j.ifset.2025.103922","url":null,"abstract":"<div><div>This study explores the sustainable cultivation of <em>Agaricus bisporus</em> mycelia using agro-industrial byproducts i.e., corn steep liquor (CSL) and defatted soy flour (DSF) as substrates under submerged fermentation. Preliminary plate study revealed that CSL and DSF supported <em>A. bisporus</em> growth comparable to potato dextrose agar (PDA). Screening of carbon-to‑nitrogen (C/N) ratio revealed a C/N ratio of 14 as favorable, with CSL at 25.0 g/L and DSF at 14.2 g/L selected for the initial media formulations. However, DSF at 14.2 g/L formed lumps post-autoclaving, necessitating the development of a combined CSL + DSF medium containing 7.5 g/L of each substrate. This formulation achieved a biomass productivity of 0.066 ± 0.002 g/L.h, surpassing the productivity in CSL media (0.052 ± 0.001 g/L.h). Scale-up studies in fermenter demonstrated slightly reduced productivity of 0.062 ± 0.001 g/L.h with CSL + DSF medium. UVB irradiation of the mycelium significantly increased vitamin D2 content (28.69 μg/g dry mass), surpassing levels in UV-irradiated fruiting bodies (15.45 μg/g dry mass). Nutritional analysis reveals that the cultivated mycelium is rich in protein, fat, and essential minerals (Zn, Fe, Mg, K, Ca, Co, Cu, and Mn), with β-D-glucan content comparable to that of the fruiting bodies, supporting its potential as a functional food ingredient. Despite lower total glucan, crude fiber, and amino acid levels, mycelium presents a promising alternative for nutritional enrichment, warranting further optimization. This study integrates agro-industrial byproducts to produce nutrient-dense food, supporting sustainable systems and plant-based alternatives aligned with global food security goals, paving the way for large-scale production and further optimization.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103922"},"PeriodicalIF":6.3,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097766","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 faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion","authors":"Yue Fan ,&nbsp;Pratheep K. Annamalai ,&nbsp;Bhesh Bhandari ,&nbsp;Sangeeta Prakash","doi":"10.1016/j.ifset.2025.103919","DOIUrl":"10.1016/j.ifset.2025.103919","url":null,"abstract":"<div><div>Extrusion is a continuous, versatile process widely regarded as the most cost-effective method for producing high-moisture meat analogue (HMMA). To achieve the desired structural and textural characteristics in meat analogue products, a strategic combination of appropriate ingredients and their optimal ratios is essential. This study investigated the introduction of a fibrous structure in faba bean protein-based HMMA (27 to 39 % protein content) by varying the total solids content (33, 36 and 39 %) and incorporating brewers' spent grain (0, 3 and 6 %) as a structural enhancer. The findings indicate that increasing the solids content promotes fibrillation and improves the overall meat analogue texture. Notably, brewers' spent grain (BSG), an underutilised food by-product, was successfully incorporated into the formulation, promoting fibrous structure formation and enhancing meat texture. However, optimisation is necessary, as while a 3 % BSG inclusion improved extrudate quality, a 6 % inclusion had detrimental effects. This study contributes to the development of sustainable food systems by demonstrating spent grain's potential to strengthen meat analogue structure and texture, while contributing to the positioning of faba bean protein as an untapped, sustainable plant protein source. Further, this study proposes an alternative pathway for repurposing fermented waste (i.e., BSG) by converting it into a functional ingredient that enhances its economic value while reducing environmental impact.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103919"},"PeriodicalIF":6.3,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage","authors":"Liping Xue ,&nbsp;Zhenlei Xiao ,&nbsp;Yangchao Luo ,&nbsp;Yiping Chen ,&nbsp;Huang Zhang ,&nbsp;Na Yang ,&nbsp;Xueming Xu ,&nbsp;Yamei Jin","doi":"10.1016/j.ifset.2025.103917","DOIUrl":"10.1016/j.ifset.2025.103917","url":null,"abstract":"<div><div>This study examined the impact of induced electric field (IEF) on microbial inactivation and quality variations in bayberry juice during storage at 37 °C for 15 days. Results demonstrated that IEF (22 V/cm at 65 °C for 17 s; and 26 V/cm at 75 °C for 11 s) and pasteurization (95 °C for 2 min) could ensure microbial safety as well as stability of pH and total soluble solids during storage. Additionally, IEF effectively preserved the color, total phenolics, anthocyanins, and total flavonoids. Reducing sugar content increased, while the quantity and total content of volatile components decreased. The total volatile components in IEF-treated (26 V/cm) juice reached 115.59 μg/kg at day 15, a level similar to that of juice heated at 95 °C. Hence, IEF treatment can be considered as an alternative pasteurization method, which is an efficient approach to prolong the shelf-life and improve the quality of bayberry juice.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103917"},"PeriodicalIF":6.3,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097767","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":"Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice","authors":"Xuemei Meng ,&nbsp;Tong Zhang ,&nbsp;Jun Li ,&nbsp;Xiya Cao ,&nbsp;Linan Duan ,&nbsp;Haitian Fang ,&nbsp;Junnan Xu","doi":"10.1016/j.ifset.2025.103918","DOIUrl":"10.1016/j.ifset.2025.103918","url":null,"abstract":"<div><div>To overcome the poor solubility and bioavailability of <em>p</em>-coumaric acid (<em>p</em>-CA), an inclusion complex (<em>p</em>-CA-<em>β</em>-CD) of <em>p</em>-CA and <em>β</em>-cyclodextrin (<em>β</em>-CD) was prepared. FT-IR, XRD, DSC, and SEM were performed to characterize the <em>p</em>-CA-<em>β</em>-CD complex. Additionally, the antibacterial activity of <em>p</em>-CA-<em>β</em>-CD against <em>Alicyclobacillus acidoterrestris</em> and the underlying mechanisms were investigated. The results confirmed the successful fabrication of <em>p</em>-CA-<em>β</em>-CD and demonstrated a significant enhancement in <em>p</em>-CA solubility upon complexation with <em>β</em>-CD. <em>p</em>-CA-<em>β</em>-CD effectively inhibited <em>A. acidoterrestris</em>, with an MIC of 1.4 mg/mL, by damaging cell membrane, reducing intracellular pH and ATP, increasing ROS levels, and altering cell morphology. Moreover, 1MIC of <em>p</em>-CA-<em>β</em>-CD caused 2.89 and 2.18 log reductions of <em>A. acidoterrestris</em> during apple juice storage at 4 °C and 25 °C, respectively, without remarkable effect on physicochemical indexes and sensory quality. These findings suggested that <em>p</em>-CA-<em>β</em>-CD could potentially be an emerging and promising natural agent for controlling <em>A. acidoterrestris</em> in juice.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103918"},"PeriodicalIF":6.3,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098226","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":"Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat","authors":"Evangeline Aldrich Charlie ,&nbsp;Hanny Angrainy ,&nbsp;Hataichanok Kantrong","doi":"10.1016/j.ifset.2024.103916","DOIUrl":"10.1016/j.ifset.2024.103916","url":null,"abstract":"<div><div>Developing low-moisture extruded plant-based meat or Texturized Vegetable Protein (TVP) from alternative sources is crucial to address the concerns associated with soy-based TVP. This study explored the potential of rice bran (RB) and mung bean (MB) as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to produce TVP with 55 % protein based on the materials: soy (S-TVP) as the control, soy and rice bran (SR-TVP), mung bean and rice bran (MR-TVP), and mung bean (M-TVP). All the samples were subjected to low-moisture extrusion with 30 % feed moisture, 280 rpm screw speed, and 125 °C maximum barrel temperature. The physical properties (expansion ratio, bulk density, textural integrity, textural properties, surface appearance, microstructure), proximate analysis and functional properties (rehydration ratio; water holding capacity, and oil holding capacity) were assessed and statistically analyzed to evaluate the significance of RB and MB as alternative ingredients in TVP products. Results indicated significant differences (<em>p</em> &lt; 0.05) between the physical, proximate, and functional properties of the TVP samples, with rice bran and mung bean-based TVP exhibiting superior nutritional and functional properties to soy-based TVP. Findings suggested that rice bran and mung bean-based TVP were viable, sustainable options for diversifying plant-based protein sources.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103916"},"PeriodicalIF":6.3,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098211","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":"Innovative E-beam technology for validation of Salmonella inactivation kinetics in fresh shell eggs: A predictive modeling approach","authors":"Adiam Tesfai ,&nbsp;Ayesha Sarker ,&nbsp;Cangliang Shen ,&nbsp;Kristen E. Matak ,&nbsp;Jacek Jaczynski","doi":"10.1016/j.ifset.2024.103868","DOIUrl":"10.1016/j.ifset.2024.103868","url":null,"abstract":"<div><div>FDA and IFT defined fresh shell eggs as “potentially hazardous food”. By FDA, ≥5-log of <em>Salmonella Enteritidis</em> (SE) must be inactivated in pasteurized eggs. Only about 1 % of eggs are pasteurized in the U.S. <em>E</em>-beam was used to reduce SE and <em>S. Typhimurium</em> in fresh shell eggs. Two-sided e-beam showed adequate uniformity of dose absorbed (1.43 kGy). Predictive model for dose absorbed was developed and validated. D-value for SE was 0.34 ± 0.006 and 0.33 ± 0.018 kGy on TSA and XLD, respectively. <em>S. typhimurium</em> was more (<em>P</em> &lt; 0.05) radio-resistant at 0.40 ± 0.007 and 0.39 ± 0.009 kGy, respectively. Predictive model for <em>Salmonella</em> inactivation was developed and validated. Two-sided e-beam at 3 and 5 kGy resulted in ≥13.0-log and ≥ 21.7-log reduction of SE, respectively; while <em>S. typhimurium</em> was reduced at ≥11.1-log and ≥ 18.5-log, respectively. The predictive model indicated that lower doses such as 1.25 kGy of two-sided e-beam would result in FDA compliance for ≥5-log reduction of SE.</div></div><div><h3>Industrial relevance</h3><div>This work is relevant to non-thermal food processing, specifically to non-thermal inactivation of <em>Salmonella</em> in fresh shell eggs that are already packed in a standard retail container. Electron beam was used in this work to reduce <em>Salmonella</em> without heat to comply or exceed current U.S. Food and Drug Administration (FDA) requirements targeting ≥5-log destruction of <em>Salmonella Enteritidis</em>.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103868"},"PeriodicalIF":6.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143152985","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-intensity short-term electrical pulses pretreatment on efficiency and functional characteristics of extracted chia seed mucilage: Optimization through response surface methodology","authors":"Neda Karimi ,&nbsp;Hajar Abbasi ,&nbsp;Mojtaba Nasr-Esfahani","doi":"10.1016/j.ifset.2024.103915","DOIUrl":"10.1016/j.ifset.2024.103915","url":null,"abstract":"<div><div>Chia seed (<em><span>Salvia hispanica</span> L.</em>) mucilage with special properties is beneficial in the food industry. The effect of pulsed electric field (PEF) pretreatment on seeds at (0–7 kV/cm) and extraction at (25–80 °C) and (0.10–0.02 <em><span>w</span></em>/<em><span>v</span></em>) seeds to water ratio on efficiency and functional characteristics of extracted mucilage were assessed. The response surface methodology (RSM) was used for modeling and process optimization. Extraction efficiency was within the 4.60–16 % range and PEF pretreatment had a significant effect on increasing mucilage extracted rate. Mucilage extraction at high temperatures next to PEF pretreatment increased solubility, foaming capacity and stability of mucilage emulsion and reduced creaming index, emulsion particle size, and zeta potential (<em>p</em> &lt; 0.05). Applying PEF at 3.35 kV/cm and extraction at 71 °C and 0.05 <em><span>w</span></em>/<em><span>v</span></em> seeds to water ratio were the selected conditions for extracting the highest mucilage with the best functional characteristics. The mucilage extracted contained 72.20 % carbohydrates, 11.70 % protein, 6 % lipid, 5.80 % moisture and 4.30 % ash. It has shear-thinning behavior with solid viscoelastic structure in a relatively high strain range. The G′ was higher than G″ and the viscoelastic modulus increased at the entire frequency. Four endothermic peaks were observed in the thermoanalytical curve where the biggest was the first one at 70.99 °C. Microscopic images revealed formed cracks in PEF pretreated seeds wall, which affects the quantity and quality of extracted mucilage. Applying PEF at appropriate electric potential difference with changes in cell wall and surface tension affected the quantity and quality of mucilage. It is essential to the appropriate extraction conditions according to the desired characteristics.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103915"},"PeriodicalIF":6.3,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098214","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":"Capturing whey proteins from milk whey using an ionic liquid-based magnetic adsorbent","authors":"Lívia Mayra Andrade ,&nbsp;Ederson Paulo Xavier Guilherme ,&nbsp;Ariel Antonio Campos Toledo Hijo ,&nbsp;Carlos Giovani Oliveira Bruziquesi ,&nbsp;Igor Viana Brandi ,&nbsp;William James Nogueira Lima ,&nbsp;Gleidson Giordano Pinto de Carvalho ,&nbsp;Bruna Mara Aparecida de Carvalho Mesquita","doi":"10.1016/j.ifset.2024.103914","DOIUrl":"10.1016/j.ifset.2024.103914","url":null,"abstract":"<div><div>Whey proteins are important source of bioactive peptides, which can present antioxidant, anti-hypertensive, and antimicrobial activities among other effects. Indeed, whey proteins have valuable nutritional importance, including potential immunological and antiviral related effects. However, to design protein formulations for a target application its extraction and purification is essential. In this context, the ionic liquid (IL) technology combined with the magnetic nanotechnology may constitute an interesting sustainable alternative. In this work, a magnetic IL-based adsorbent (MNPs-IL-Ni²⁺) was produced and its ability for capturing whey proteins was investigated. The impact of pH, temperature, and NaCl concentration on protein adsorption was systematically evaluated using bovine serum albumin (BSA) as a model protein and the magnetic IL-based adsorbent (MNPs-IL-Ni2+) through a design of experiments (DoE) approach. Then, whey proteins were recovered from milk whey under fixed process conditions. A second order model was adjusted with coefficient of determination of 94.51 %. Increasing of temperature and NaCl concentration affected positively protein adsorption. Otherwise, pH values lower than 5 were more favorable to the protein adsorption. Interestingly, alpha-lactalbumin (α-LA), beta-lactoglobulin (β-LG), immunoglobulin (IgG), BSA and lactoferrin (LF) were recovered from milk whey by using IL-based adsorbent, which was evidenced by SDS-PAGE analysis. Therefore, the IL-based adsorbent is a promising tool for whey protein extraction and has high potential application in the agri-food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103914"},"PeriodicalIF":6.3,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098221","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 novel strategy of vacuum-packaged chicken feet for bacteriostasis and antioxidation: Pickering emulsion of ZnO / Star anise essential oils combined with radiofrequency treatment","authors":"Xuhang Wei ,&nbsp;Min Zhang ,&nbsp;Zhaoyang Chu","doi":"10.1016/j.ifset.2024.103913","DOIUrl":"10.1016/j.ifset.2024.103913","url":null,"abstract":"<div><div>Vacuum-packed meat products that require a longer shelf-life need high temperatures as secondary sterilization. In order to reduce the quality change and flavor loss caused by autoclaving, ZnO nanoparticles (ZnO NPs) equipped with star anise essential oil (SAEO) were used to make a Pickering emulsion (ZS) to treat cooked tiger skin chicken feet, and then combined with radiofrequency (RF) treatment for pasteurization. The emulsions made from the combination of different concentrations of ZnO NPs and SAEO were evaluated, and a suitable concentration combination (0.03 % (<em>w</em>/w) ZnO NPs, 0.4 % (<em>v</em>/v) oil phase) was selected for the experiment. In the subsequent experiments, the treatment groups of ZS treatment combined with RF treatment for 20 min (ZSRF-20) and 30 min (ZSRF-30) were able to maintain the microbial load of the samples at a low level (reducing the CFUs by about 2 logarithms compared with the control group). Comparing with high pressure steam (HPS), the synergistic treatment group showed less change in appearance and color, and had a better mitigating effect on the degree of lipid oxidation of the samples during the pasteurization process, with CD value and TBARS value of 0.028 mmol/g and 0.065 μg/g with ZSRF-30 treatment. In addition, the sulfhydryl content indicated that the synergistic pasteurization treatment slowed down protein oxidation. Volatiles and flavor were evaluated and the synergistic treatment group was able to reduce the flavor loss of the samples. The findings suggested that the treatment with ZSRF would be a novel approach to preserve the quality of vacuum-packed chicken feet.</div></div><div><h3>Industrial relevance</h3><div>Pickering emulsion containing ZnO NPs and Star anise essential oil was prepared and combined with radiofrequency heating for co- pasteurize of vacuum-packed tiger chicken feet. RF can cause microbial inactivation, and its mechanisms include thermal and non-thermal effects. Compared with autoclaving, the use of RF for pasteurization better preserves food flavor and reduces variation in quality. Vegetable oil can enhance the wettability of ZnO NPs and enhance their emulsification properties. The emulsion prepared by ZnO NPs and plant essential oil showed antibacterial properties. Combined with radiofrequency heating, flexible pasteurization can be achieved.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103913"},"PeriodicalIF":6.3,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149988","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}