LWT - Food Science and Technology最新文献_第8页

Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions 不同挤压条件下蚕豆浓缩蛋白高水分挤压物的工艺、功能和理化性质

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-13 DOI: 10.1016/j.lwt.2025.117898

M. Toldrà , D. Parés , C. Barnés-Calle , P. Gou , E. Fulladosa

{"title":"Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions","authors":"M. Toldrà , D. Parés , C. Barnés-Calle , P. Gou , E. Fulladosa","doi":"10.1016/j.lwt.2025.117898","DOIUrl":"10.1016/j.lwt.2025.117898","url":null,"abstract":"<div><div>The objective of the present work was to investigate the effects of high moisture extrusion process conditions on the physico-chemical and techno-functional characteristics of high moisture extrudates (HME) elaborated from a faba bean (Vicia faba) protein concentrate (FBPC). First, the characterisation of the raw material based on commercial FBPC was performed to assess its potential for producing HME. The effects of the process conditions, specifically the extrusion cooking temperature (140–157 °C) and solid concentration (37.2–52.2 % w/w), on the physico-chemical characteristics and techno-functional properties of HME were then assessed using response surface methodology. FBPC at 40 and 50 % (w/v) allowed for obtaining gels with good water holding capacity and textural properties such as hardness, chewiness and elasticity. Significant second-order models were obtained for the response variables moisture, protein and fat content, colour parameters, water holding capacity, cooking loss and textural properties of extrudates. HME with the optimal techno-functional properties were obtained using extrusion temperatures of 143–150 °C with 50–52 % of FBPC. Extrudates obtained under these conditions showed acceptable textural properties and good water retention capacity. The results of this work can be useful in defining the appropriate conditions to develop meat analogues through high moisture extrusion technology.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117898"},"PeriodicalIF":6.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084396","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

Effect of ultrasound-assisted braising on the quality of mutton soup and micro-nano particles 超声辅助焖煮对羊肉汤品质及微纳颗粒的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-13 DOI: 10.1016/j.lwt.2025.117917

Xinyu Chen , Huabo Fu , Shiyi Zhu , Siqi Qiu , Yuhan Duan , Xulong Li , Jingyun Wang , Xin Guo , Shiling Lu

{"title":"Effect of ultrasound-assisted braising on the quality of mutton soup and micro-nano particles","authors":"Xinyu Chen , Huabo Fu , Shiyi Zhu , Siqi Qiu , Yuhan Duan , Xulong Li , Jingyun Wang , Xin Guo , Shiling Lu","doi":"10.1016/j.lwt.2025.117917","DOIUrl":"10.1016/j.lwt.2025.117917","url":null,"abstract":"<div><div>Ultrasonic-assisted simmering facilitated the dissolution of nutrients in the soup and enhanced its safety for consumption. This study explored the impact of ultrasonic conditions, including time, power, and temperature, on the quality of mutton soup. Analysis of the physicochemical characteristics, microstructure, purine content, SDS-PAGE, and sensory quality of mutton soups revealed that the physicochemical properties and sensory quality were more significantly influenced by ultrasonication temperature and duration than by ultrasonication power. Both the 90 °C-long time-low power (LLP) and 100 °C-short time-high-power (HHP) ultrasound treatments significantly increased the soluble protein content and the absolute value of zeta potential while reducing particle size (P < 0.05). Furthermore, fat and protein micro-nanoparticles (MNPs) were more uniformly distributed throughout the mutton soup, indicating that ultrasonication effectively improved its stability. Additionally, both LLP and HHP treatments significantly enhanced the contents of low molecular weight proteins, total free amino acids (FAAs), and 5′-nucleotides, thereby improving the organoleptic quality and nutritional value of the mutton soup.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117917"},"PeriodicalIF":6.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070223","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

The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter 热休克蛋白27对青鱼屠宰后肌肉软化的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-13 DOI: 10.1016/j.lwt.2025.117919

Xinyao Yu , Yabo Wei , Xin Guo , Wenbo Yan , Hui Li , Xiaorong Deng , Jian Zhang

{"title":"The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter","authors":"Xinyao Yu , Yabo Wei , Xin Guo , Wenbo Yan , Hui Li , Xiaorong Deng , Jian Zhang","doi":"10.1016/j.lwt.2025.117919","DOIUrl":"10.1016/j.lwt.2025.117919","url":null,"abstract":"<div><div>Heat shock protein 27 (HSP27) plays a crucial role in the apoptotic pathways associated with postmortem tissue softening in <em>Esox lucius</em>. However, its specific mechanisms require further investigation. This study investigated the relationship between HSP27 expression and muscle quality during postslaughter senescence, and further confirmed the association between HSP27 and apoptosis through the injection of the HSP27 specific inhibitor KRIBB3. The results indicated that storage at 4 °C inhibited the level of HSP27 and the caspase apoptosis signaling pathway is activated, which resulted in intracellular protein degradation, tissue softening, and increased free water content. The administration of KRIBB3 reduced HSP27 levels, leading to reduced binding of HSP27 to cytochrome <em>c</em> (Cyt-c) and increased release of Cyt-c. This alteration activated caspase-3 and caspase-9, ultimately causing cell apoptosis, protein degradation, and tissue softening. This study provides valuable insights into the mechanism of action of HSP27 in postmortem muscle softening in <em>Esox lucius</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117919"},"PeriodicalIF":6.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072337","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

Investigation of the stability in soybean isolated protein-Houttuynia cordata polysaccharides complex stabilized Pickering emulsions with construction of its 3D printing system 大豆分离蛋白-鱼腥草多糖复合物稳定皮克林乳剂的稳定性研究及其3D打印体系的构建

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-13 DOI: 10.1016/j.lwt.2025.117906

Xiaocui Liu , Xiaoqin Sun , Yinzhen Pan , Zhongqiao Li , Jin Tian , Xialin Ran , Wenlong Li , Yage Xing

{"title":"Investigation of the stability in soybean isolated protein-Houttuynia cordata polysaccharides complex stabilized Pickering emulsions with construction of its 3D printing system","authors":"Xiaocui Liu , Xiaoqin Sun , Yinzhen Pan , Zhongqiao Li , Jin Tian , Xialin Ran , Wenlong Li , Yage Xing","doi":"10.1016/j.lwt.2025.117906","DOIUrl":"10.1016/j.lwt.2025.117906","url":null,"abstract":"<div><div>This study demonstrates, for the first time, that the soy protein isolate (SPI) and <em>Houttuynia cordata</em> polysaccharide (HCPL) complex (SPI-HCPL) serve as an effective particle stabilizer for natural Pickering emulsions (PEs). We systematically investigated oil content effects and successfully fabricated emulsions with desirable functional and structural attributes while assessing their encapsulation capacity and 3D printing performance. Compared to SPI-stabilized counterparts, SPI-HCPL-stabilized PEs exhibited smaller and more stable particle size (200–500 nm), zeta potential fluctuations (−50 mV), and enhanced thermal stability. Following <em>in vitro</em> digestion, SPI-HCPL emulsions demonstrated a denser gel network, improved rheological stability (0–4000 mPa s), and strong DPPH· scavenging activity. Digestion experiments indicated that SPI-HCPL-stabilized emulsions at 0.6 oil phase volume fraction exhibited the lowest free fatty acid (FFA) release rate with β-carotene bioavailability. Rheological analyses of 3D-printed constructions revealed that HCPL enhanced viscosity, gel strength, and chewiness while improving recovery rate and reducing fracture strain. Subsequent 3D printing trials confirmed the superior printability of SPI-HCPL-stabilized PEs, with optimal parameters identified as a 0.84 mm nozzle diameter and 35 mm/s printing speed, enabling the successful fabrication of intricate 3D architectures. These findings offer valuable insights into the design of protein-polysaccharide-based 3D printing inks with enhanced stability and functionality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117906"},"PeriodicalIF":6.0,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144107435","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

Co-encapsulation of selenium and α-tocopherol in zein nanofiber by electrohydrodynamic method: Fabrication, characterization and release study

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-12 DOI: 10.1016/j.lwt.2025.117911

Mojtaba Hadian , Vahid Hakimzadeh , Esmaeil Ataye Salehi , Mehdi Ghiafeh Davoodi

{"title":"Co-encapsulation of selenium and α-tocopherol in zein nanofiber by electrohydrodynamic method: Fabrication, characterization and release study","authors":"Mojtaba Hadian , Vahid Hakimzadeh , Esmaeil Ataye Salehi , Mehdi Ghiafeh Davoodi","doi":"10.1016/j.lwt.2025.117911","DOIUrl":"10.1016/j.lwt.2025.117911","url":null,"abstract":"<div><div>The essential requirement for food packaging is materials that contain antioxidant compounds, which provide ongoing protection against oxidation during prolonged storage. This study successfully developed electrospun zein nanofibers incorporating antioxidants, such as α-tocopherol (5, 10, 15 % w/w) and selenium nanoparticles (0.15, 0.25 % w/w), focusing on encapsulation efficiency, antioxidant activity, morphology, and release behavior. Additionally, the thermal stability, structural characteristics, and crystallinity of the nanofibers were evaluated. The encapsulation efficiency of the nanofibers ranged from 77.93 % to 94.26 %, with selenium demonstrating a synergistic effect on α-tocopherol encapsulation. The diameter of the control zein fibers was measured at 1461.04 nm, increasing to 2146.46 nm upon adding 5 % α-tocopherol and 0.25 % selenium. Both α-tocopherol and selenium enhanced the antioxidant activity of the nanofibers from 13.13 % to 44.61 %. Furthermore, the incorporation of selenium and α-tocopherol improved Young's modulus (from 0.19 ± 0.07 to 0.97 ± 0.19 g/s) and tensile strength of the nanofibers (from 7.29 ± 0.66 to 27.89 ± 1.05 g), although it resulted in a reduction in elongation at break (from 1.83 ± 0.36 to 1.21 ± 0.07 %). The release percentage of α-tocopherol after 48 h varied between 11.95 % and 53.9 %. Thermal analysis indicated increased thermal stability in the optimized nanofiber samples. Fourier Transform Infrared spectroscopy revealed physical interactions between the encapsulated compounds and zein, while X-ray Diffraction patterns confirmed the amorphous structure of the optimized nanofibers. These findings suggest that the developed antioxidant nanofiber represents a groundbreaking active packaging material, which can be effectively utilized by the food industry to enhance both the quality and safety of food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117911"},"PeriodicalIF":6.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943628","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

Identification and characterization of WSPSGR: A bioactive peptide from walnut protein hydrolysates with IDO1 inhibitory activity 核桃蛋白水解产物WSPSGR生物活性肽的鉴定与表征

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-12 DOI: 10.1016/j.lwt.2025.117922

Xiao Xiao , Aijin Ma , Siting Li , Zhou Chen , Junxia Xia , Yingmin Jia

{"title":"Identification and characterization of WSPSGR: A bioactive peptide from walnut protein hydrolysates with IDO1 inhibitory activity","authors":"Xiao Xiao , Aijin Ma , Siting Li , Zhou Chen , Junxia Xia , Yingmin Jia","doi":"10.1016/j.lwt.2025.117922","DOIUrl":"10.1016/j.lwt.2025.117922","url":null,"abstract":"<div><div>Previous studies have demonstrated that walnut protein hydrolysates (WPH), obtained through specific enzymatic hydrolysis, exhibit IDO1 inhibitory activity and effectively alleviate depression-like behavior in mice. However, the key bioactive peptide sequences responsible for this effect and their underlying mechanisms remain unclear. In this study, WSPSGR, a bioactive peptide from WPH, was identified as a potent IDO1 inhibitor through virtual screening and experimental validation. Enzymatic and cellular assays demonstrated strong inhibitory activity, with IC<sub>50</sub> values of 0.115 μmol/L and 0.651 μmol/L, respectively. Kinetic analysis confirmed a reversible competitive inhibition mechanism, which was further supported by surface plasmon resonance (SPR) analysis indicating high binding affinity (K<sub>D</sub> = 1.205 μmol/L). Molecular docking and molecular dynamics (MD) simulations revealed stable interactions at the IDO1 active site, highlighting its structural stability and binding specificity. Furthermore, ADMET analysis suggested good absorption potential and digestive stability, supporting its feasibility for in vivo applications. Simulated gastrointestinal digestion and Caco-2 monolayer permeability studies further confirmed WSPSGR's stability and intestinal absorption potential. These findings provide new insights into the functional role of walnut-derived peptides in IDO1 inhibition.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117922"},"PeriodicalIF":6.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123506","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

Investigating the impact of particle size on the volatile and non-volatile metabolite variations of ginger powder 研究粒径对姜粉挥发性和非挥发性代谢物变化的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-12 DOI: 10.1016/j.lwt.2025.117920

Qing Han , Yunhe Hong , Nicholas Birse , Brian Quinn , Philip McCarron , Christopher T. Elliott , Kasper A. Hettinga , Sara W. Erasmus

{"title":"Investigating the impact of particle size on the volatile and non-volatile metabolite variations of ginger powder","authors":"Qing Han , Yunhe Hong , Nicholas Birse , Brian Quinn , Philip McCarron , Christopher T. Elliott , Kasper A. Hettinga , Sara W. Erasmus","doi":"10.1016/j.lwt.2025.117920","DOIUrl":"10.1016/j.lwt.2025.117920","url":null,"abstract":"<div><div>Particle size is a key morphological feature of ginger powder. It is known to influence the physicochemical properties of the product. Our previous research showed that particle size affects the spectral properties of ginger powder. That research raises an unanswered question, whether particle size variations may induce compositional changes, subsequently resulting in spectral variations. The impact of particle size on ginger powder's composition, particularly at the metabolomics level, remains unexplored. This study sought to explore the influence of particle size on the compositional variations, specifically metabolites, of ginger powder. Volatile and non-volatile metabolite analyses were performed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. The results revealed that particle size is not a decisive factor in the metabolite variations of ginger powder. The differential compounds identified using chemometrics revealed that geographical origin and processing methods, specifically drying, might have a more pronounced effect on the metabolite variations. Ultimately, this study filled the knowledge gap regarding the impact of particle size on ginger powder's metabolomics profiles, providing insights into the potential sources of variations leading to a better understanding of the compositional variation linked to powdered spice products and their production. These insights contribute to optimizing powdered spice production and enhance metabolomics-based food authentication.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117920"},"PeriodicalIF":6.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070109","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

Analysis of energy response of anthocyanin in berry puree under microwave heating 微波加热下浆果果浆中花青素的能量响应分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-12 DOI: 10.1016/j.lwt.2025.117916

Yuhan Zhang, Hongyue Cong, Chenghai Liu, Liangliang Xue, Xianzhe Zheng

{"title":"Analysis of energy response of anthocyanin in berry puree under microwave heating","authors":"Yuhan Zhang, Hongyue Cong, Chenghai Liu, Liangliang Xue, Xianzhe Zheng","doi":"10.1016/j.lwt.2025.117916","DOIUrl":"10.1016/j.lwt.2025.117916","url":null,"abstract":"<div><div>To elucidate the anthocyanin stability in berry puree undergoing dehydration processing through microwave heating, the energy response properties of anthocyanins were investigated through the difference of activation energy and dielectric properties between anthocyanin and water molecules. The results exhibited greater molecular weights and stronger hydrogen bonding interactions of anthocyanins molecule delayed its dielectric polarization under microwave. However, the anthocyanin demonstrated greater sensitivity to microwave energy compared to other macromolecules such as fructose, glucose, and pectin in berry puree. The release and degradation of anthocyanins have positive correlation with moisture content and temperature, respectively. Microwave promotes anthocyanin release at a relatively lower temperature through breaking the intermolecular and intramolecular interactions of components due to the lower microwave intensity or the shorter exposure duration causing less structural plasmolysis. For the microwave heating berry puree, the energy response difference in activation energy of water evaporation lower than that of anthocyanin degradation, resulting the selective energy absorption of polar molecules. The higher activation energy required for anthocyanin degradation enhanced greater stability, allowing continued anthocyanins release up to 80.00 °C under microwave heating. This study provided a guidance for the optimal technology of microwave energy input for the berry processing to enhance the retention of heat-sensitive components.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117916"},"PeriodicalIF":6.0,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070178","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

Study on the formation and molecular structure of amylose-γ-oryzanol 直链淀粉-γ-稻谷醇的形成及分子结构研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-12 DOI: 10.1016/j.lwt.2025.117900

Rui Su , Chujun Wang , Xiaoyu Luo , Junyi Du , Siming Zhao , Caihua Jia , Meng Niu , Yan Xu

引用次数: 0

High-amylose starch nanocrystals produced via sulfuric acid hydrolysis and ultrasonication: Impact on resistant starch content and emulsification capacity 硫酸水解和超声法制备高直链淀粉纳米晶：对抗性淀粉含量和乳化能力的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-11 DOI: 10.1016/j.lwt.2025.117915

Chuanhao Zhu , Jinyuan Li , Zhanqi Wang , Dongwei Guo

{"title":"High-amylose starch nanocrystals produced via sulfuric acid hydrolysis and ultrasonication: Impact on resistant starch content and emulsification capacity","authors":"Chuanhao Zhu , Jinyuan Li , Zhanqi Wang , Dongwei Guo","doi":"10.1016/j.lwt.2025.117915","DOIUrl":"10.1016/j.lwt.2025.117915","url":null,"abstract":"<div><div>Combined ultrasound–sulfuric acid hydrolysis is an efficient approach for preparing starch nanocrystals, but its application to high-amylose corn starch (HAS) remains underexplored, particularly in terms of its effects on emulsifying capacity and resistant starch (RS) content. In this study, HAS was treated with combined ultrasound–sulfuric acid hydrolysis for 1, 3, 5, and 7 days. The resulting nanocrystals (HNC) were characterized for particle size, zeta potential, crystalline structure, ATR-FTIR spectra, amylopectin chain-length distribution, RS content, and morphology. Their emulsion-stabilizing performance was evaluated under various environmental conditions, including pH, NaCl concentration, storage, and centrifugation. As the treatment time increased (from day 1 to day 5), particle size decreased while relative crystallinity (RC) increased. HNC-5d exhibited the smallest particle size (292.3 nm), highest RC (72.3 %), and maximum RS content (68.8 %). However, prolonged treatment (beyond 5 days) resulted in structural degradation, leading to increased particle size and reduced RC and RS content. Emulsions stabilized by HNC-5d showed superior emulsifying capacity and environmental stability. These findings elucidate how treatment duration affects HNC structure and support its potential as a low-sugar Pickering emulsifier. Future research may optimize processing and validate the delivery performance and digestive fate of HNC in complex food systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117915"},"PeriodicalIF":6.0,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937284","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