Innovative Food Science & Emerging Technologies最新文献_第8页

Extracting citrus peel-derived polyphenols using hydrophobic deep eutectic solvents: Mechanism, optimization, and bioactivity evaluation 疏水深共晶溶剂提取柑橘果皮多酚：机理、优化及生物活性评价

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-12-04 DOI: 10.1016/j.ifset.2025.104392

Pengfei Jiao , Fang Yu , Caiying Zhang , Zhihao Zhou , Peng Wang , Xin Zhang , Yuping Wei , Pengpeng Yang , Qiuhong Niu

{"title":"Extracting citrus peel-derived polyphenols using hydrophobic deep eutectic solvents: Mechanism, optimization, and bioactivity evaluation","authors":"Pengfei Jiao , Fang Yu , Caiying Zhang , Zhihao Zhou , Peng Wang , Xin Zhang , Yuping Wei , Pengpeng Yang , Qiuhong Niu","doi":"10.1016/j.ifset.2025.104392","DOIUrl":"10.1016/j.ifset.2025.104392","url":null,"abstract":"<div><div>This study optimized hydrophobic deep eutectic solvent (HES) extraction of citrus peel polyphenols. Thymol-camphor-based HES (molar ratio of 1:1) showed a higher total polyphenol content (TPC) than other HESs. FTIR and <sup>1</sup>H NMR confirmed the formation of HES. Conductor-like screening model for real solvents (COSMO-RS) calculations indicated the relatively low viscosity/density of the HES and revealed synergistic extraction mechanisms (hydrogen bonding, hydrophobic interaction, and van der Waals force). The TPC of HES extract is about 2.78 % and 9.57 times higher than that of ethyl acetate and choline chloride-ethylene glycol-based deep eutectic solvent extract, respectively. The 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate and ferric reducing antioxidant power (FRAP) of extract are 96.98 % and 152 % of that of vitamin C at the same concentration, respectively. The inhibition rate of the extract on α-glucosidase and α-amylase activity are respectively 92.27 % and 210 % of that of acarbose at the same concentration. The extract exhibited potent antioxidant and hypoglycemic activity.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104392"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683515","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}

引用次数: 0

A pilot-scale process for the extraction of raffinose-oligosaccharides from pulse protein concentrates 从脉冲蛋白浓缩物中提取棉子寡糖的中试工艺

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-12-04 DOI: 10.1016/j.ifset.2025.104393

Philipp Garbers , Sara Gaber , Dejan Knezevic , Catrin Tyl , Stefan Sahlstrøm , Svein Knutsen , Bjørge Westereng

{"title":"A pilot-scale process for the extraction of raffinose-oligosaccharides from pulse protein concentrates","authors":"Philipp Garbers , Sara Gaber , Dejan Knezevic , Catrin Tyl , Stefan Sahlstrøm , Svein Knutsen , Bjørge Westereng","doi":"10.1016/j.ifset.2025.104393","DOIUrl":"10.1016/j.ifset.2025.104393","url":null,"abstract":"<div><div>Pulse protein concentrates have gained popularity in recent years as part of a shift towards more sustainable food production. Their production via dry fractionation is well-established and leads to a protein ingredient that is, however, rich in raffinose family oligosaccharides (RFOs). These can cause gut discomfort (especially in sensitive individuals) yet might also serve as a potential valuable substrate to promote growth of beneficial gut bacteria and alternatively as feedstock for biotechnological applications. By using a process including mildly acidic extraction, separation and sequential filtration, a carbohydrate fraction containing 48 % dm and 26 % dm RFOs was isolated from peas and faba beans, respectively. Simultaneously, a fraction with elevated protein concentration (5–6 % increase compared to the starting material) and only minor changes in amino acid composition was produced that could be texturized by extrusion, like the starting material. This process could serve ingredient manufacturers that seek to reduce RFOs in protein concentrates or to produce RFOs for biotechnological or chemical conversion towards new products. It also has the potential to reduce the amount of acid and base compared to protein isolate production through wet fractionation. Furthermore, the whole process was performed with industrially relevant and scalable equipment.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104393"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735106","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}

引用次数: 0

Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens 一氧化氮释放卟啉金属有机框架作为一种有前途的抗食源性病原体的材料

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-12-12 DOI: 10.1016/j.ifset.2025.104416

Han Deng , Yi Liu , Yang Yi , Liang Ke , Wenhao Hu , Changqing Han , Hongxun Wang , Huajuan Wang , Min Zhou

{"title":"Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens","authors":"Han Deng , Yi Liu , Yang Yi , Liang Ke , Wenhao Hu , Changqing Han , Hongxun Wang , Huajuan Wang , Min Zhou","doi":"10.1016/j.ifset.2025.104416","DOIUrl":"10.1016/j.ifset.2025.104416","url":null,"abstract":"<div><div>The risk of infection from consuming food contaminated with foodborne pathogens has emerged as a critical threat to human health and caused huge economic losses for the food industry. Here, a NO-enhanced photodynamic antimicrobial (PDAT) nanocomposite was synthesized. Specifically, L-arginine (L-arg) was loaded into zirconium porphyrin metal framework (PCN-224) to enhance its PDAT activity through the released NO. The nanocomposite (L-arg/pcn) was capable of generating reactive oxygen species (ROS) upon exposure to visible light; in the presence of H<sub>2</sub>O<sub>2</sub>, L-arg/pcn (L-arg) was catalyzed to produce NO. Subsequently, NO reacted with ROS to form peroxynitrite (ONOO<sup>−</sup>), synergistically eradicating bacteria with ROS and NO. The antibacterial assay demonstrated that L-arg/pcn with visible light and H<sub>2</sub>O<sub>2</sub> (L-arg/pcn + H<sub>2</sub>O<sub>2</sub> + L) could kill foodborne pathogens (<em>Staphylococcus aureus</em> and <em>Escherichia coli</em>) by mainly destroying the integrity of the cell membrane. What<sup>,</sup>s more, L-arg/pcn has the ability to prevent biofilm formation and remove established biofilms of <em>S. aureus</em>. This NO-enhanced PDAT strategy supplies a promising alternative for eliminating foodborne pathogens and shows great potential in addressing microbial contamination in food processing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104416"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788372","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}

引用次数: 0

Machine learning-guided formulation optimization of sugar-reduced ice cream: From sweetener characteristics to texture restoration 机器学习引导的减糖冰淇淋配方优化：从甜味剂特性到质地恢复

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-11-27 DOI: 10.1016/j.ifset.2025.104382

Yueteng Hu , Fang Zhong , Haohan Ding , Sarina Bao , Renjiao Han , Caiyun Wang , Jian He , Yixun Xia

{"title":"Machine learning-guided formulation optimization of sugar-reduced ice cream: From sweetener characteristics to texture restoration","authors":"Yueteng Hu , Fang Zhong , Haohan Ding , Sarina Bao , Renjiao Han , Caiyun Wang , Jian He , Yixun Xia","doi":"10.1016/j.ifset.2025.104382","DOIUrl":"10.1016/j.ifset.2025.104382","url":null,"abstract":"<div><div>Moving beyond traditional trial-and-error methods, this study employs machine learning to accelerate the development of palatable low-sugar ice cream. We focus on overcoming the characteristic taste and texture defects caused by sucrose substitutes, thereby enhancing the potential for consumer acceptance of the resulting formulations. Multiple models were trained using approximately 600 experimentally measured data points. Five-fold cross-validation was employed to compare and select the optimal model, enabling the prediction of key physicochemical properties and textural characteristics of ice cream mix and finished product based on sweetener molecular properties. Correlations were established between attributes such as sweetener addition levels and freezing point depression capacity, and properties including mix viscosity, finished product hardness, and overrun. In this study, the molar amount of sugar substitute exhibits a high correlation with the degree of freezing point depression, while the added mass correlates strongly with viscosity. Similarly, the molar volume shows a significant correlation with the overrun. By incorporating relevant formulation constraints, the model automatically outputs optimized multi-sweetener blending schemes that deliver texture properties close to preset targets while satisfying limitations. After deriving five blending schemes and predicted property values via the model, actual sample preparation validated these predictions with property value errors within 5 % and sensory texture profiles comparable to traditional sucrose-based ice cream samples. This strategy significantly shortens the formulation development cycle and lowers research and development costs, providing an efficient and scalable pathway for the intelligent design of low-sugar frozen desserts with strong industrial applicability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104382"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665535","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}

引用次数: 0

Synergistic microbicidal effects of plasma-activated sodium hypochlorite on fresh produce surfaces 血浆活化次氯酸钠对新鲜农产品表面的协同杀菌作用

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-11-30 DOI: 10.1016/j.ifset.2025.104388

Jae-Wan Ryu , Jin-Young Han , Soo-Hwan Kim , Dong-Hyun Kang

{"title":"Synergistic microbicidal effects of plasma-activated sodium hypochlorite on fresh produce surfaces","authors":"Jae-Wan Ryu , Jin-Young Han , Soo-Hwan Kim , Dong-Hyun Kang","doi":"10.1016/j.ifset.2025.104388","DOIUrl":"10.1016/j.ifset.2025.104388","url":null,"abstract":"<div><div>In this study, we evaluated the efficacy and safety of plasma-activated sodium hypochlorite (P-NaOCl) as a nonthermal disinfection method for fresh produce. Compared to conventional sodium hypochlorite (NaOCl) and plasma-activated water (PAW), P-NaOCl exhibited synergistic antimicrobial activity against <em>Escherichia coli</em> O157:H7 and <em>Staphylococcus aureus</em>. This improvement was attributed to the optimized pH range (4–6) which promoted the formation of hypochlorous acid (HOCl) and reactive oxygen species (ROS). Mechanistic analysis showed that P-NaOCl induced intracellular ROS accumulation, disrupted the bacterial membrane, and inactivated membrane-associated dehydrogenase activity, effects that were attributed to the stronger oxidative stress generated by the combined HOCl and ROS compared with the individual treatments. When applied to romaine lettuce and cherry tomatoes, P-NaOCl achieved greater bacterial reduction than the individual treatments, while maintaining the texture and color of the produce. Chloroform formation was substantially reduced to levels below the regulatory limits, underscoring the safety of the treatment. P-NaOCl is a promising alternative to traditional sanitizers, combining high antimicrobial efficacy with minimal impacts on food quality and reducing chemical risk. This approach has a strong potential for industrial applications in the fresh produce sector to enhance microbial safety without compromising consumer acceptance or environmental standards.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104388"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735068","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}

引用次数: 0

Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch: Relationships with the secondary structure of proteins 添加马铃薯淀粉改善大豆基肉类类似物的理化和质地特性：与蛋白质二级结构的关系

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-12-20 DOI: 10.1016/j.ifset.2025.104424

Saad Jakhjoukh , Marina Van Hecke , André G. Skirtach , Mia Eeckhout , Guido Rolandelli

{"title":"Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch: Relationships with the secondary structure of proteins","authors":"Saad Jakhjoukh , Marina Van Hecke , André G. Skirtach , Mia Eeckhout , Guido Rolandelli","doi":"10.1016/j.ifset.2025.104424","DOIUrl":"10.1016/j.ifset.2025.104424","url":null,"abstract":"<div><div>The diversification of meat analogues (MA) produced by high-moisture extrusion has increased with rising consumer demand for high-quality plant-based foods. However, achieving a fibrous meat-like structure remains a challenge. This study investigated the effects of incorporating 10 %, 20 %, and 30 % potato starch (PS) into soy protein isolate (SPI) formulations to evaluate its influence on texture and structure. PS addition increased peak viscosity, holding strength, final viscosity, and setback viscosity, attributed to the high water absorption of PS and starch gelatinization-retrogradation processes. Mechanical analysis showed reduced hardness and chewiness in MA, with the lowest values at 10 %. Anisotropy index also peaked at this PS concentration, indicating enhanced fiber formation. FT-IR analysis confirmed no chemical interactions between SPI and PS, but revealed structural modifications in proteins: <em>β</em>-sheet content decreased, while <em>α</em>-helix, random coils, and <em>β</em>-turn conformations increased. Notably, <em>β</em>-turns were highest at 10 % PS and diminished at higher concentrations. These results suggest a protein network disruption in the presence of 10 % PS and phase separation mechanism at higher PS levels, with variations in techno-functional properties and potential steric hindrance or competitive hydration. The simultaneous increase in anisotropy index and <em>β</em>-turns at 10 % PS suggests a correlation between <em>β</em>-turn formation and improved fibrous structure. Overall, this study highlights the relationships between molecular conformations of biopolymers and the mechanical properties of meat analogues, providing new insights into starch-protein interactions during high-moisture extrusion.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104424"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837196","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}

引用次数: 0

Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation 用于抗菌活性包装的浆果果渣衍生碳量子点：水热合成，表征和性能评估

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-12-17 DOI: 10.1016/j.ifset.2025.104422

Shan Wang , Xinhui Zhang , Yaqiong Wu , Fuliang Cao , Weilin Li , Donglu Fang

{"title":"Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation","authors":"Shan Wang , Xinhui Zhang , Yaqiong Wu , Fuliang Cao , Weilin Li , Donglu Fang","doi":"10.1016/j.ifset.2025.104422","DOIUrl":"10.1016/j.ifset.2025.104422","url":null,"abstract":"<div><div>In this study, a simple hydrothermal method was used to sustainably synthesize carbon quantum dots from five types of berry pomace—that is, blackberry pomace carbon dots (RfP-CDs), cranberry pomace carbon dots (OP-CDs), raspberry pomace carbon dots (RuP-CDs), strawberry pomace carbon dots (FP-CDs), and blueberry pomace carbon dots (VP-CDs). The obtained CDs had an average particle size ranging from 2.50 to 4.74 nm and contained nitrogen- and oxygen-containing functional groups on their surfaces. Under ultraviolet light excitation, the CDs emitted intense green fluorescence, demonstrating excellent fluorescence stability. Additionally, the RfP-CDs exhibited broad-spectrum antimicrobial activity, especially against Botrytis cinerea, and potent antioxidant properties. Based on these findings, RfP-CDs were selected to fabricate nanofiber films with polylactic acid (PLA) via electrospinning. Further microstructural characterization confirmed that the incorporation of RfP-CDs reduced the average fiber diameter to 362.90 nm while ensuring a uniform component distribution. The resulting PLA/RfP-CDs nanofiber film exhibited remarkable mechanical strength and antifungal activity, highlighting its potential as an active packaging material for perishable foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104422"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837198","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}

引用次数: 0

Novel nucleoside-degrading Lactiplantibacillus plantarum and Levilactobacillus brevis isolated from kimchi: In vitro screening, probiotic evaluation, and potential application in yogurt 从泡菜中分离的新型核苷降解植物乳酸杆菌和短乳酸杆菌：体外筛选、益生菌评价和在酸奶中的潜在应用

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-03-01 Epub Date: 2025-12-03 DOI: 10.1016/j.ifset.2025.104391

Xinru Yang , Shuo Fan , Jue Xu , Hui Liu , Xiaomeng Wu , Xiaoqun Zeng , Daodong Pan , Maolin Tu

{"title":"Novel nucleoside-degrading Lactiplantibacillus plantarum and Levilactobacillus brevis isolated from kimchi: In vitro screening, probiotic evaluation, and potential application in yogurt","authors":"Xinru Yang , Shuo Fan , Jue Xu , Hui Liu , Xiaomeng Wu , Xiaoqun Zeng , Daodong Pan , Maolin Tu","doi":"10.1016/j.ifset.2025.104391","DOIUrl":"10.1016/j.ifset.2025.104391","url":null,"abstract":"<div><div>Hyperuricemia (HUA) is a prevalent health problem resulting from purine metabolism dysfunction. Probiotics offer a novel approach to improving HUA by degrading purine nucleosides. In this study, two lactic acid bacteria, <em>Lactiplantibacillus plantarum</em> C7 and <em>Levilactobacillus brevis</em> C8, were isolated from kimchi for their high degradation efficiency of inosine and guanosine, and their physiological attributes, probiotic properties, and safety profiles were comprehensively characterized. This study revealed that after 1 h of incubation, <em>L. plantarum</em> C7 degraded 69.12 ± 0.02 % of inosine and 77.72 ± 0.05 % of guanosine, compared to 99.94 ± 0.06 % and 99.93 ± 0.04 % for <em>L. brevis</em> C8, respectively. Both strains achieved complete degradation after 2 h. Moreover, both strains exhibited good survival rates under acid, bile salt, and gastrointestinal fluid stress, alongside significant antimicrobial effects on <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. The application of <em>L. plantarum</em> C7 and <em>L. brevis</em> C8 in yogurt fermentation showed that supplementation enhanced yogurt quality through promoting the fermentation rate, water-holding capacity, rheological properties, and particle size. These findings suggest that <em>L. plantarum</em> C7 and <em>L. brevis</em> C8 hold promising probiotic potential and could serve as probiotic candidates for adjuvant therapy of HUA and food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104391"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837200","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}

引用次数: 0

Photolysis of reactive species in plasma-activated water through combination treatment with ultraviolet light led to synergistic inactivation of foodborne pathogens 等离子体活化水中活性物质的光解作用通过与紫外线的联合处理导致食源性病原体的协同失活

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-01-01 Epub Date: 2025-11-06 DOI: 10.1016/j.ifset.2025.104348

Sunna Jyung , Dong-Hyun Kang

{"title":"Photolysis of reactive species in plasma-activated water through combination treatment with ultraviolet light led to synergistic inactivation of foodborne pathogens","authors":"Sunna Jyung , Dong-Hyun Kang","doi":"10.1016/j.ifset.2025.104348","DOIUrl":"10.1016/j.ifset.2025.104348","url":null,"abstract":"<div><div>The objective of this study was to evaluate the antimicrobial efficacy of plasma-activated water (PAW) irradiated with ultraviolet-A (UV-A) and to determine the underlying mechanism. <em>Escherichia coli</em> O157:H7, <em>Salmonella</em> Typhimurium, and <em>Listeria monocytogenes</em> suspended in PAW were exposed to UV-A irradiation, and the combined treatment effectively reduced the bacterial populations to below the detection limit (l log CFU/ml) after 16, 12, and 20 min, respectively. The UV-A irradiation significantly decreased concentrations of nitrite in PAW through photolysis, concurrently generating highly reactive hydroxyl radicals. These radicals contributed to microbial inactivation by elevating intracellular reactive oxygen species, inducing oxidative cellular damage, including membrane disruption, lipid peroxidation, enzyme inactivation, and DNA damage. Application to spinach showed that 16 min of combination treatment reduced <em>E. coli</em> O157:H7, <em>S.</em> Typhimurium, and L. <em>monocytogenes</em> on leaf surfaces by 4.31, 4.54, and 3.51 log CFU/g, respectively, without adversely affecting the quality. Applying UV-A to stored PAW at 25°C induced antimicrobial activity even after 3 days of storage, suggesting that delayed use after plasma generation was feasible. These results demonstrated the potential of a combination of PAW with UV-A irradiation as an effective method of washing fresh produce.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104348"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526347","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}

引用次数: 0

Cold plasma pretreatment enhances OSA esterification efficiency in Kodo millet starch: Morphological, structural, rheological, and functional insights 冷等离子体预处理提高Kodo小米淀粉的OSA酯化效率：形态学，结构，流变学和功能的见解

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2026-01-01 Epub Date: 2025-11-08 DOI: 10.1016/j.ifset.2025.104358

Yograj Bist , Mohit Nagar , Yogesh Kumar , Srishti Upadhyay , D.C. Saxena , Vijay Singh Sharanagat

{"title":"Cold plasma pretreatment enhances OSA esterification efficiency in Kodo millet starch: Morphological, structural, rheological, and functional insights","authors":"Yograj Bist , Mohit Nagar , Yogesh Kumar , Srishti Upadhyay , D.C. Saxena , Vijay Singh Sharanagat","doi":"10.1016/j.ifset.2025.104358","DOIUrl":"10.1016/j.ifset.2025.104358","url":null,"abstract":"<div><div>In this study, Kodo millet starch (KMS) was modified using multipin atmospheric cold plasma treatment at different voltages (10, 20, and 30 kV) and durations (5 and 10 min), followed by esterification with octenyl succinic anhydride (OSA). The combined modification influenced the morphological, structural, pasting, rheological, and functional properties of starch. Cold plasma prior to esterification significantly increased the degree of substitution from 0.0072 to 0.0274, whereas the amylose content decreased from 30.58 % in native starch to 14.37 % in OSA-modified cold plasma-treated starch (10 kV-5 min). Despite treatment, the granules retained their irregular and polygonal shapes but presented increased surface roughness and particle size. The zeta potential improved (−10.12 to −16.18 mV), indicating good stability. FTIR and XRD revealed minimal alterations in the functional groups and crystalline structure, although the crystallinity decreased from 29.65 % to 23.75 %. Pasting analysis showed varied viscosities and reduced pasting temperatures (86.6 to 82.3 °C). All gels exhibited non-Newtonian behavior with dominant elastic over viscous behavior. The functional properties revealed increased oil absorption (0.78 to 1.64 g/g) but reduced water absorption (1.85 to 1.32 g/g), swelling, and solubility. Syneresis analysis confirmed lower retrogradation due to reduced water expulsion. Overall, cold plasma followed by esterification improves the DS at lower OSA concentrations, making dual-modified starch suitable as an emulsifier.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104358"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526348","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}

引用次数: 0