Food Structure-Netherlands最新文献

Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties 微波-超声双重处理优于麸粉的单一改性。深入分析物理、水化、糊化和流变性能

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-02 DOI: 10.1016/j.foostr.2026.100520

Caleb S. Calix-Rivera , Maricela E. Ordoñez , Antonio J. Vela , Marina Villanueva , Felicidad Ronda

{"title":"Dual microwave-ultrasound treatments outperform the single modifications of tef flour. In-depth analysis of physical, hydration, pasting and rheological properties","authors":"Caleb S. Calix-Rivera , Maricela E. Ordoñez , Antonio J. Vela , Marina Villanueva , Felicidad Ronda","doi":"10.1016/j.foostr.2026.100520","DOIUrl":"10.1016/j.foostr.2026.100520","url":null,"abstract":"<div><div>Physical modification of native whole-grain gluten-free flours is an effective strategy to enhance their functionality and industrial applicability. The present study investigated single and dual physical modification of tef flour using microwave (MW) treatment at two moisture contents (MC) (25% and 30%), and ultrasound (US) treatment. The effects of these modifications were assessed through changes in particle morphology, hydration and pasting properties of the flours, and rheological properties of gels and doughs made with them. Both single and dual MW and US treatments significantly altered particle size distribution, with MW inducing agglomeration [D<sub>50</sub> = 136 μm (MW25) and 146 μm (MW30)] and US promoting particle fragmentation [D<sub>50</sub> = 100 μm (US)], resulting in improved water interactions and increased gel stability. The gels obtained from the dually modified flours exhibited improved solid-like behavior [tan(δ)<sub>1</sub> reduction of 8.0% (MW25-US), 13.3% (US-MW25), and 12.6% (US-MW30)] and greater resistance to deformation (λ<sub>c</sub> increase > 200%). Dough rheology revealed that replacing 30% of corn starch with treated tef flour increased the maximum shear stress [τ<sub>max</sub> up to 14.4 Pa (MW30-US)], reduced tan(δ)₁ (>20% in all dual treatments), and improved recovery capacity [10.0% (US-MW25), 15.1% (US-MW30), 19.9% (MW25-US) and 30.4% (MW30-US)], denoting an enhanced elastic behavior and higher rupture resistance in the dually treated samples compared to the control dough. Principal component analysis, explained 83.15% of total variance, confirmed that MC strongly influenced the extent of modification caused by MW treatment and demonstrated a synergistic effect of dual treatments, particularly when US was applied after MW.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100520"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stability 速溶荞麦面片在煮沸和干燥过程中的营养权衡：淀粉消化率和生物活性稳定性的结构基础

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-02 DOI: 10.1016/j.foostr.2026.100519

Yingman Xie , Youte Wang , Lili Wang , Jun Wang

{"title":"Nutritional trade-off in instant buckwheat noodle sheets during boiling and drying: Structural basis of starch digestibility and bioactive stability","authors":"Yingman Xie , Youte Wang , Lili Wang , Jun Wang","doi":"10.1016/j.foostr.2026.100519","DOIUrl":"10.1016/j.foostr.2026.100519","url":null,"abstract":"<div><div>Instant buckwheat noodle sheets (IBNS) represent a promising functional food. However, the structural evolution during moderate-temperature drying and its nutritional implications remain unclear. This study investigated the effects of buckwheat flour addition (BFA) (0–30%) and drying temperature (60°C and 70°C) on the structural, digestive, and bioactive properties of IBNS. Microstructural and spectroscopic analyses revealed that increasing BFA disrupted the gluten network, reduced starch molecular order, and increased cooking loss to 3.32% and 3.15% at 30% BFA under 60°C and 70°C drying, respectively. Conversely, BFA enhanced resistant starch (RS) and bioactive retention; for instance, RS increased from 65.02% to 77.33% at 60°C and from 63.61% to 87.81% at 70°C as BFA rose from 0% to 30%. Notably, drying at 70°C promoted protein aggregation and matrix densification, which was associated with lower starch digestibility, higher RS content, and greater losses of phenolic compounds and antioxidant activity than drying at 60°C. This effect was reflected in the 0%-BFA IBNS, where total phenolic content retention decreased to 32.46% after drying and further to 24.28% after rehydration under 70°C. These findings reveal a process-induced structure-function trade-off between starch digestibility and bioactive stability in IBNS. A BFA of 20–30% with 60°C drying was proposed as an optimal strategy to balance these competing nutritional benefits. These findings provide a scientific basis for designing nutritious, low-glycemic-index instant noodles through targeted optimization of composition and drying conditions.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100519"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 multiscale approach linking batter properties to baked cake structure in sponge cakes 一种将海绵蛋糕中面糊特性与烘焙蛋糕结构联系起来的多尺度方法

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-16 DOI: 10.1016/j.foostr.2026.100522

Katherine Dybdal-Grasberger , Nadia Flarup Laursen , Ruifen Li , Sandra Beyer Gregersen , Rajmund Mokso , Claus Hviid Christensen , Milena Corredig

{"title":"A multiscale approach linking batter properties to baked cake structure in sponge cakes","authors":"Katherine Dybdal-Grasberger , Nadia Flarup Laursen , Ruifen Li , Sandra Beyer Gregersen , Rajmund Mokso , Claus Hviid Christensen , Milena Corredig","doi":"10.1016/j.foostr.2026.100522","DOIUrl":"10.1016/j.foostr.2026.100522","url":null,"abstract":"<div><div>Sponge cakes are hierarchical, aerated structures. Despite their texture being key to their appeal, predicting their final structure as a function of composition remains a challenge. This study aimed at understanding how key physical properties of the batter relate to the final structural properties. The structure of three model sponge cakes, based on egg, whey protein concentrate (WPC), and a plant-based egg replacer (PB), were studied at various length scales throughout the baking process. By relating the aeration (density), rheological properties, and microstructure of the batter to the internal crumb structure (tomography) and mechanical integrity (texture analysis) of the baked cake, this study provided a detailed description of the properties underpinning the transition from batter-to-cake. Although PB and egg batters had similar densities, PB cakes exhibited lower volumes despite a soft crumb, indicating that batter density and viscoelastic properties of the batter before baking do not alone determine the final cake structure. WPC showed a clearer link between batter density and cake volume. The contrasting properties of PB and WPC illustrate how distinct molecular assemblies may govern early-stage structure formation, and suggest the importance of air retention, gas bubble stabilization, protein aggregation, and starch gelatinization during heating. These findings highlight the need to consider how supramolecular assemblies and their colloidal properties form during whipping and how they are modified during baking. By using such a multiscale approach, this work shows how the nature of the ingredients and their interactions may influence each stage of cake production, reducing reliance on trial-and-error approaches.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100522"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147713870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions 大气冷等离子体诱导的藜麦分离蛋白在不同pH条件下的结构和功能修饰

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-03-31 DOI: 10.1016/j.foostr.2026.100517

Ya-Ping Wang , Xiaoqing Li , Lang-Hong Wang , Qinglin Sheng , Rui Wang

{"title":"Atmospheric cold plasma-induced structural and functional modifications of quinoa protein isolate under various pH conditions","authors":"Ya-Ping Wang , Xiaoqing Li , Lang-Hong Wang , Qinglin Sheng , Rui Wang","doi":"10.1016/j.foostr.2026.100517","DOIUrl":"10.1016/j.foostr.2026.100517","url":null,"abstract":"<div><div>This study systematically evaluates the effects of atmospheric cold plasma (ACP) treatment (30 kV, 2–8 min) on the structural and functional properties of quinoa protein isolate (QPI) at pH 5, 7, and 9. The results revealed that pH critically modulated the extent and pathway of ACP-induced protein modifications. Under alkaline conditions (pH 9), ACP treatment most effectively promoted protein unfolding and disaggregation, as evidenced by a significant reduction in α-helix content (from 29.7% to 23.6%), an increase in β-sheets structure (from 12.0% to 16.1%) as determined by Fourier-transform infrared spectroscopy (FTIR) on freeze-dried samples, and a marked decrease in particle size. Oxidation by plasma-generated reactive species was identified as the key mechanism driving these structural changes, leading to the exposure of hydrophobic groups and enhanced surface charge. The intensity of the ACP treatment directly correlated with the degree of modification, with optimal functional improvements observed at 6–8 min. Consequently, the synergistic combination of ACP at alkaline pH maximally enhanced QPI's functionality, increasing solubility by approximately 19% and significantly improving emulsifying and foaming properties compared to untreated or acidic pH-treated samples. Overall, this study indicated the ACP had positive effects on the functionality properties of QPI, and combination of ACP and alkaline conditions may be a suitable strategy for optimizing QPI in food applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100517"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Bioaccessibility and prebiotic effect of apple pomace: A promising new functional ingredient 苹果渣的生物可及性和益生元效应：一种有前景的新功能成分

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-28 DOI: 10.1016/j.foostr.2026.100523

Liege Aguiar Pascoalino , Lillian Barros , João C.M. Barreira , M. Beatriz P. P. Oliveira , Filipa S. Reis

{"title":"Bioaccessibility and prebiotic effect of apple pomace: A promising new functional ingredient","authors":"Liege Aguiar Pascoalino , Lillian Barros , João C.M. Barreira , M. Beatriz P. P. Oliveira , Filipa S. Reis","doi":"10.1016/j.foostr.2026.100523","DOIUrl":"10.1016/j.foostr.2026.100523","url":null,"abstract":"<div><div>Apple pomace (AP) is an underutilized bio-residue of the fruit processing industry with outstanding potential for conversion into bio-based ingredients. To assess its potential as a functional ingredient, a comparative <em>in vitro</em> digestion study (focusing phenolic bioaccessibility and prebiotic activity) was conducted using AP and its hydroethanolic extract (HE_AP). AP presented high concentrations of dietary fiber, organic acids, unsaturated fatty acids, and phenolic compounds, including both free and bound forms. Bioaccessibility studies demonstrated a dual release profile: HE_AP enabled a rapid release of phenolic compounds in the upper gastrointestinal tract (phenolics after digestion 364 ± 10 mg/100 g dw); whole AP ensured a gradual and sustained release of bioactive metabolites in the colon (64 ± 1 mg/100 g dw). Likewise, AP effectively promoted the growth of beneficial probiotic strains (<em>Lactobacillus</em> and <em>Bifidobacterium</em>), demonstrating its potential as a multifunctional ingredient to support gut health. These results promote the incorporation of AP into innovative and sustainable food and nutraceutical formulations.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100523"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147802962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production 大麻籽废水中的蛋白质，油和蛋白质提取后的副产品，作为鸡蛋在松饼生产中的替代品

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-02 DOI: 10.1016/j.foostr.2026.100518

Bingqi Chen, Philipus Pangloli, Sara Burns, Vermont P. Dia

{"title":"Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production","authors":"Bingqi Chen, Philipus Pangloli, Sara Burns, Vermont P. Dia","doi":"10.1016/j.foostr.2026.100518","DOIUrl":"10.1016/j.foostr.2026.100518","url":null,"abstract":"<div><div>Hemp (<em>Cannabis sativa</em> L.) has been widely utilized for diverse applications, yet proteins derived from hempseed supernatant (PHS), a co-product after oil and protein extraction, remain underexplored. This study aimed to characterize PHS and evaluate its functionality as an egg alternative in muffin production. PHS exhibited comparable protein profile to egg white protein (EWP) and aquafaba, a widely studied plant-based egg alternative, but displayed distinct interfacial properties. Specifically, PHS-10 presented lower foaming capacity (49.46%) and significantly reduced foaming stability (55.14%), leading to unstable foam characterized by rapid air bubble collapse over time. In contrast, aquafaba and PHS-12 maintained stable air bubble size and distribution for at least 10 min, although aquafaba exhibited a higher bubble density. These variations in foaming behavior significantly influenced muffin quality, where reduced foam stability in PHS led to a more compact crust and increased moistness (70%) compared to EWP (48%) and aquafaba (64%). Additionally, the higher β-sheet content (>67%) in PHS may have promoted network formation, contributing to improved structural integrity and increased muffin height (30.0–30.7 mm) compared to aquafaba-based muffins (28.7 mm). PHS obtained after protein extracted at pH 10 and 12 significantly affected protein structure and functionality, resulting in markedly different chewiness values (1778.8 vs. 725.1). Despite these differences, both PHS formulations achieved high sensory acceptance with distinct textural and appearance attributes. Overall, PHS demonstrates strong potential as a sustainable and functional egg alternative in bakery applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100518"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Exploring the relationship between multi-scale structure and digestibility of various maize starches during gelatinization by a mimicked heating ex-situ method 采用模拟加热离地法研究了多种玉米淀粉糊化过程中多尺度结构与消化率的关系

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-29 DOI: 10.1016/j.foostr.2026.100524

Fei Ge , Di Wu , Xifeng Xia , Luming Peng

{"title":"Exploring the relationship between multi-scale structure and digestibility of various maize starches during gelatinization by a mimicked heating ex-situ method","authors":"Fei Ge , Di Wu , Xifeng Xia , Luming Peng","doi":"10.1016/j.foostr.2026.100524","DOIUrl":"10.1016/j.foostr.2026.100524","url":null,"abstract":"<div><div>To investigate the relationship between multi-scale structure and digestibility of maize starch with various amylose content during gelatinization, four representative maize starches with different amylose contents, namely normal maize starch (NMS), Gelose 50 (G50), Gelose 80 (G80), and waxy maize starch (WMS), were used to prepare 24 staged <em>ex-situ</em> samples at characteristic gelatinization temperatures identified by differential scanning calorimetry using a mimicked heating method based on a Rapid Visco Analyser. From samples’ different behavior of structural evolutions and digestibility results, the distinct role of amylose and amylopectin to drive gelatinization and affect digestibility was discussed. The short double helix of WMS gradually unwound, decreasing relative crystallinity and slightly increasing digestibility. The hypothetical \"network\" in NMS, G50 and G80 restricted structural expansion. NMS exhibited slower helix unwinding but maintained relatively high digestibility due to its A-type crystalline form and porous surface. For G50, rearranged leached amylose increased order and compensated structural loss, with digestibility increasing at higher temperatures. G80 formed highly ordered long double helix resistant to unwinding, but structural collapse at higher temperatures, sharply increased digestibility. Phase transitions at specific temperature thresholds disrupted internal hypothetical \"networks\", leading to collapse and rapid digestibility changes. Studying structure-function relationships by this modified <em>ex-situ</em> methods offers insights for optimizing starch-based food processing.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100524"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147802986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Incorporation of neem oil emulsions produced by high-pressure homogenization into sodium alginate films 将高压均质法制备的印楝油乳状液掺入海藻酸钠薄膜

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-08 DOI: 10.1016/j.foostr.2026.100521

Vitor Emanuel de Souza Gomes , Gabriel Ferreira Toledo , Letícia Aliberti Galego Alves da Silva , Mayara Silva Rodrigues , Liliana de Oliveira Rocha , Ana Paula Badan Ribeiro , Roniérik Pioli Vieira , Luís Marangoni Júnior

{"title":"Incorporation of neem oil emulsions produced by high-pressure homogenization into sodium alginate films","authors":"Vitor Emanuel de Souza Gomes , Gabriel Ferreira Toledo , Letícia Aliberti Galego Alves da Silva , Mayara Silva Rodrigues , Liliana de Oliveira Rocha , Ana Paula Badan Ribeiro , Roniérik Pioli Vieira , Luís Marangoni Júnior","doi":"10.1016/j.foostr.2026.100521","DOIUrl":"10.1016/j.foostr.2026.100521","url":null,"abstract":"<div><div>The incorporation of bioactive compounds into biopolymer films via high-pressure homogenized emulsions represents a promising strategy for developing functional materials. This study investigated sodium alginate (SA) films containing 0.5%, 1.0%, 2.0%, and 3.0% of neem oil nanoemulsion (NOE) stabilized with pea protein. Morphological analysis revealed increased heterogeneity with higher NOE levels, characterized by lipid domain formation and surface irregularities detected by AFM. FTIR analysis confirmed interactions between SA and NOE, while XRD showed no induced crystallinity. TGA/DTG tests indicated that the emulsion did not affect the thermal degradation profile of SA. The addition of NOE increased film thickness, but low concentrations did not significantly affect tensile strength. Higher NOE concentrations reduced tensile strength and elastic modulus, while elongation at break remained stable. Water vapor permeability and moisture content showed no significant changes, indicating maintenance of the hydrophilic character of SA. In contrast, color and opacity measurements showed that the films became yellower and less transparent. The presence of NOE also provided UV-blocking capacity, antioxidant activity against DPPH and ABTS radicals, and antifungal activity against <em>Alternaria alternata</em> and <em>Penicillium expansum</em>. Overall, the results demonstrate that the developed films exhibit promising functional properties within the scope of a preliminary experimental study and may be considered potential candidates for future studies on active packaging applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100521"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

In Situ mapping of cell wall biopolymers: Resolving native interactions between cellulose, hemicellulose, and pectin in potato through multimodal microscopy 细胞壁生物聚合物的原位定位：通过多模态显微镜解决马铃薯中纤维素、半纤维素和果胶之间的天然相互作用

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-04-01 Epub Date: 2026-04-30 DOI: 10.1016/j.foostr.2026.100526

Xiaoyu Chen , Hui Zhang , Xiaowei Shi , Jianhui Xiao , Ling Zhu

{"title":"In Situ mapping of cell wall biopolymers: Resolving native interactions between cellulose, hemicellulose, and pectin in potato through multimodal microscopy","authors":"Xiaoyu Chen , Hui Zhang , Xiaowei Shi , Jianhui Xiao , Ling Zhu","doi":"10.1016/j.foostr.2026.100526","DOIUrl":"10.1016/j.foostr.2026.100526","url":null,"abstract":"<div><div>Starchy plant cell walls act as physical barriers that impede enzyme-starch interactions, thus lowering digestibility. This study aimed to map the multiscale microstructural characteristics of mature potato cell walls. The co-localization of pectin matrix with the cellulose/hemicellulose skeleton was determined by combining various specific dyes. The cell wall nanopores were visualized using high-resolution scanning electron microscope and N<sub>2</sub> adsorption-desorption was used to determine the pore size (0.5∼30 nm) and volume (0.003242 cm<sup>3</sup>/g). Further ultrastructural observations suggested that pectin appeared denser in the inner layer of the primary wall than in the middle lamella. Concurrently, densely arranged pores were observed across the laminated cell wall layers, potentially suggesting a continuous pore network throughout the entire cell wall. Cellulose microfibrils were connected by hemicellulose and co-embedded in a pectin matrix in a feather-shaped highly aggregated form, as observed by atomic force microscopy. Finally, an enhanced cell wall model was developed, featuring an irregular cellulose microfibril core and a nanoporous multilayered pectin matrix. These findings will provide a theoretical basis for elucidating the structure-activity relationship of mature potato cell walls.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100526"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147859125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products 大豆微流化副产物稳定乳状液的理化性质及稳定机理

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2026-01-01 Epub Date: 2026-01-10 DOI: 10.1016/j.foostr.2026.100500

Jia Liu , Qiaomei Wang , Luyao Shi , Lu Han , Zaifei Zheng , Peng Wang , Ahmed S.M. Saleh , Daozi Deng , Zhigang Xiao , He Liu , Chunfang Ma

{"title":"Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products","authors":"Jia Liu , Qiaomei Wang , Luyao Shi , Lu Han , Zaifei Zheng , Peng Wang , Ahmed S.M. Saleh , Daozi Deng , Zhigang Xiao , He Liu , Chunfang Ma","doi":"10.1016/j.foostr.2026.100500","DOIUrl":"10.1016/j.foostr.2026.100500","url":null,"abstract":"<div><div>The efficient utilization of soybean by-products, such as soybean hull and wet okara, has significant potential in enhancing their economic value in the food industry. In this study, extruded soybean by-products (ESBP) particles were processed using dynamic high-pressure microfluidization (DHPM) to produce microfluidized ESBP (MESBP) particles. The physicochemical properties and structural characteristics of MESBP particles and the emulsions they stabilize were comprehensively evaluated. The results showed that DHPM treatment did not alter the chemical bonds and crystalline structure of MESBP particles but induced a rougher and more porous microstructure. While ESBP particles alone were unable to form stable emulsions, MESBP particles exhibited improved emulsifying properties with increasing DHPM intensity, including smaller particle sizes, higher absolute ζ-potential values, and larger contact angles. Correspondingly, the droplet sizes of emulsions stabilized by MESBP particles decreased, while their absolute ζ-potential, apparent viscosity, viscoelastic (G') and viscous (G<em>′'</em>) moduli increased with increasing DHPM intensity. Emulsions stabilized by MESBP particles treated at high DHPM intensity demonstrated superior storage and physical stability, attributed to the formation of a gel-like network structure via strong particle adsorption at the oil–water interface. The findings present a promising strategy for valorizing soybean by-products as effective particulate emulsifiers, thereby broadening their application in the food sector.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"47 ","pages":"Article 100500"},"PeriodicalIF":5.9,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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