Food Structure-Netherlands最新文献_第3页

Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties 利用豌豆和蚕豆蛋白开发冷冻结构肉类替代品：评估其在牛肉饼中的部分和完全替代

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100451

Animesh Singh Sengar , Cristina Botinestean , Andrew O'Connor , Brijesh K. Tiwari , Uma Tiwari , Shivani Pathania

{"title":"Developing freeze-structured meat alternatives using pea and faba proteins: Evaluating their partial and complete substitution in beef patties","authors":"Animesh Singh Sengar , Cristina Botinestean , Andrew O'Connor , Brijesh K. Tiwari , Uma Tiwari , Shivani Pathania","doi":"10.1016/j.foostr.2025.100451","DOIUrl":"10.1016/j.foostr.2025.100451","url":null,"abstract":"<div><div>The current focus in food processing is on sustainable approaches to reduce global meat consumption while increasing the plant protein intake. This study aims to develop freeze-structured meat alternatives using plant proteins. Pea-based meat alternatives (PBMA) and faba-based meat alternatives (FBMA) were developed, and their interaction with beef was studied. Formulations of plant-based meat (PB1 −PB3), hybrid-meat (HYB1 −HYB6), and control patties (100 % beef) were prepared, and their nutritional, texture, and cooking properties were evaluated. Hybrid-meat patties had protein content ranging from 18 % to 25 % compared to 29 % in control patties and a significant reduction in cooking loss (21–10 %), indicating better moisture retention. Using a lattice mixture design, a formulation was predicted that maximized springiness, chewiness, and protein content while reducing beef content to 54 %. This hybrid-meat product provides an option for consumers to reduce their meat consumption without giving up the familiarity, convenience, and flavour of typical processed meat.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100451"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713325","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

Corrigendum to “Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion” [Food Structure, Volume 45, 2025, 100448] “不同大豆蛋白浓缩物对高水分挤压肉类类似物的结构潜力和挤压质量的影响”的更正[食品结构，第45卷，2025年，100448]

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100454

Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang

引用次数: 0

Insights into the mechanical and simulated oral processing behaviors of gelatin-κ-carrageenan hydrogels reinforced by sorbitol replacement 山梨醇替代增强明胶-κ-卡拉胶水凝胶的力学和模拟口腔加工行为的研究

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100449

Yichuan Wang , Yao Lu , Guangmin Liu , Yanxiang Gao , Like Mao

{"title":"Insights into the mechanical and simulated oral processing behaviors of gelatin-κ-carrageenan hydrogels reinforced by sorbitol replacement","authors":"Yichuan Wang , Yao Lu , Guangmin Liu , Yanxiang Gao , Like Mao","doi":"10.1016/j.foostr.2025.100449","DOIUrl":"10.1016/j.foostr.2025.100449","url":null,"abstract":"<div><div>Gelatin-based hydrogels are extensively employed in the food industry, and their mechanical properties and oral perception attributes play essential roles in the applications. In this study, we presented a type of mechanically robust gelatin-carrageenan (KC) hydrogels reinforced by sorbitol replacement. FTIR spectra and T<sub>2</sub> relaxation time analysis revealed that KC addition and sorbitol replacement promoted the formation of intermolecular hydrogen bonds, resulting in denser gel network structures. After KC addition and sorbitol replacement, hydrogels exhibited significantly improved mechanical properties, including higher hardness (from 1.54 ± 0.14 N to 15.64 ± 0.85 N) and storage modulus, greatly outperforming conventional gelatin-carrageenan hydrogels. Additionally, KC addition and sorbitol replacement changed the simulated oral processing behaviors of these hydrogels. The oral thermal stability of the gels was improved and the apparent viscosity (η) was enhanced. In LAOS tests, for all the gels, storage modulus/critical modulus (G′/G′0) was reduced, and loss modulus/critical modulus (G″/G″0) was first increased and then decreased. In tribological tests, sorbitol replacement increased the friction coefficient (μ) and prolonged the boundary region. Importantly, the gels with higher shear viscosity had lower friction coefficients (1.5 %KG-AR). The above findings offered valuable insights for developing mechanically stronger food gels with favorable textural properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100449"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144597350","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

Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics 木薯淀粉与木糖醇、阿拉伯胶和果胶的分子相互作用及其对其糊化性能和降解动力学的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100450

Guido Rolandelli , Silvio David Rodríguez , María del Pilar Buera

{"title":"Insights on the molecular interactions of tapioca starch with xylitol, Arabic gum, and pectin and their effects on its pasting properties and retrogradation kinetics","authors":"Guido Rolandelli , Silvio David Rodríguez , María del Pilar Buera","doi":"10.1016/j.foostr.2025.100450","DOIUrl":"10.1016/j.foostr.2025.100450","url":null,"abstract":"<div><div>Pasting properties and retrogradation kinetics of tapioca starch (TS) systems with different added concentrations of xylitol (X), Arabic gum (AG), and pectin (P) were evaluated by nuclear magnetic resonance (<sup>1</sup>H-NMR) and differential scanning calorimetry (DSC) after storage at 4 °C for 21 days. The incorporation of the additives reduced the peak, final and setback viscosity of the pastes, indicating limiting gelatinization of TS for the establishment of non-covalent interactions with water and/or starch, restricting further hydration and swelling. Based on <sup>1</sup>H-NMR results, free water molecules were involved in the reassociation of amylose and amylopectin chains; thus, their molecular mobility decreased with the progress of starch retrogradation, as evidenced by the diminishment of the spin-spin relaxation times. DSC results confirmed that the addition of X delayed TS retrogradation, possibly due to the generation of hydrogen bonds interactions, while opposite results were obtained when AG was added, which promoted TS molecules reorganization. P showed a concentration-related effect, since it delayed TS retrogradation at 1 % level and accelerated it at 2 % concentration. Results from this study provide insights on the molecular interactions of TS with xylitol, Arabic gum, and pectin and their modulating effects on starch retrogradation, which are valuable for the development of gluten-free products with varied industrial applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100450"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654695","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

Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion 不同大豆浓缩蛋白对高水分挤压肉类类似物结构潜力和挤压质量的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100448

Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang

{"title":"Effects of different soy protein concentrates on the structuring potential and extrudate quality of meat analogues via high moisture extrusion","authors":"Ding Xiang Chew, Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang","doi":"10.1016/j.foostr.2025.100448","DOIUrl":"10.1016/j.foostr.2025.100448","url":null,"abstract":"<div><div>Soy protein concentrate (SPC) is a common ingredient in high moisture extruded meat analogues. However, commercial SPCs can have diverse properties which can affect extrusion outcomes. Yet, the variations between commercial SPCs are often beyond the control of meat analogue manufacturers. Therefore, there is a need to understand how the properties of different commercial SPCs would affect extrudate quality so that manufacturers can screen their ingredients for the desired properties. By investigating a broad range of properties, this study served to study the SPCs on a holistic level and highlight the properties correlated to extrudate quality. The compositional, physicochemical and rheological properties of four SPCs were studied, and their properties were related to the macrostructure and mechanical properties of the extrudates. The study found significant differences between the SPCs for most of the studied properties. Correlation analysis revealed that compositional properties and pH correlated better with extrusion outcomes as compared to other physicochemical properties. Through simple regression analysis, the rheological behaviour of the SPC samples could be related to the fibrous structuring potential of the samples, suggesting that structural breakdown might be an important aspect of fibre formation. The study showed that commercial SPCs indeed varied based on suppliers, and these variations have an apparent impact on the extrudate quality that should not be overlooked, especially for quality control.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100448"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579626","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

Synergistic effects on microstructural, rheological and functional properties of starch-enhanced processed mozzarella cheese 淀粉增强加工马苏里拉奶酪微观结构、流变学和功能特性的协同效应

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100457

Linlin Tang , Jialin Liu , Ke Li , Yumeng Zhang , Shaomeng Luan , Tietao Chen , Hongjuan Li , Jinghua Yu

{"title":"Synergistic effects on microstructural, rheological and functional properties of starch-enhanced processed mozzarella cheese","authors":"Linlin Tang , Jialin Liu , Ke Li , Yumeng Zhang , Shaomeng Luan , Tietao Chen , Hongjuan Li , Jinghua Yu","doi":"10.1016/j.foostr.2025.100457","DOIUrl":"10.1016/j.foostr.2025.100457","url":null,"abstract":"<div><div>To explore the feasibility of texture improvement based on gelatinization, the effect of potato starch (POS), glutinous rice starch (GRS) and tapioca starch (TS) on quality characteristics of processed mozzarella cheese (PMC) upon cooling was investigated from scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), texture profile analysis (TPA), rheology properties, the oil droplets size distribution and melt-stretch functionality. The results showed that protein's ability to emulsify fat was enhanced due to the addition of starch whereas leading to the formation of a small amount of large-sized oil droplets. And hardness of PMC was significantly increased, with PMC containing GRS (PMC-GRS) being softer than those with other starches. The viscoelasticity and melting temperature of PMC were increased where the melting temperature of the control group (PMC-CG), PMC containing POS (PMC-POS), PMC-GRS, PMC containing TS (PMC-TS) occurred at 60.55℃, 90℃, 73.42℃ and 77.02℃, respectively, and starch prevented PMC from over-hardening after repeated or long-term heating; Starch reduced PMC’s meltability while simultaneously improving its stretchability at room temperature, with PMC-GRS exhibiting the most pronounced effects. PMC- POS, PMC-GRS, PMC-TS produced a significantly higher number of cheese fibers which were more robust and less prone to break but reduced its stretch length by 43.42 %, 7.49 %, and 14.86 %, respectively. Overall, starch especially GRS can effectively enhance stretchability of PMC at room-temperature, while maintaining acceptable viscoelasticity and hardness. These findings provided valuable insights for improving the functional properties of PMC.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100457"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144864658","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

Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders 配方调整、微过滤和喷雾干燥对乳制品混合物和粉末的理化、功能和微观结构特性的影响

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100459

Adeline Meriaux , Sangeeta Prakash , Claire Gaiani , Jérémy Petit

{"title":"Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders","authors":"Adeline Meriaux , Sangeeta Prakash , Claire Gaiani , Jérémy Petit","doi":"10.1016/j.foostr.2025.100459","DOIUrl":"10.1016/j.foostr.2025.100459","url":null,"abstract":"<div><div>This study investigated how the composition of liquid dairy mixes, formulated from microfiltration-derived fractions (retentate and permeate), affects the physicochemical and functional properties of spray‑dried powders and reconstituted mixes. Microfiltration of skim milk through 0.1 μm ceramic membranes was used to produce two fractions: a permeate enriched in soluble proteins and minerals, and a retentate enriched in caseins and colloidal minerals. Different dairy mixes were prepared by blending these fractions in various proportions at a constant dry matter content. One mix corresponded to a recombined milk obtained by mixing retentate and permeate, enabling the specific effect of microfiltration to be assessed. Compared with unprocessed skim milk, microfiltration significantly modified the mineral balance, pH, viscosity, and casein micelle size of the mix, leading to powders with altered gelation capacity, gel morphology, true density, particle surface structure, and improved reconstitution behavior. Additional mixes were formulated by further enriching the skim milk with retentate, thereby increasing the contents of caseins and colloidal minerals. This enrichment resulted in higher viscosity, modified zeta potential and micelle size, as well as changes in flowability, color, and reconstitution properties of the powders. It also enhanced the gelation properties of the reconstituted systems, producing stronger and more fibrous gels that aggregated faster and exhibited increased gelation pH and buffering capacity. These findings highlight the potential of tailoring liquid dairy mix composition through microfiltration to fine‑tune the physicochemical, functional, and microstructural attributes of spray‑dried dairy powders for diverse industrial applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100459"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144920358","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

Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying 利用喷雾干燥获得的葡萄副产品为基础的颗粒增强三维黄原胶基质的生物活性和流变性能

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100443

Carlos Antonio Cardoso de Souza , Paula Benoso , Lumena Maria de Camargo Barreto , Izabel Cristina Freitas Moraes , Alessandra Lopes de Oliveira , Bianca Chieregato Maniglia , Milena Martelli-Tosi

{"title":"Enhanced bioactive and rheological properties of 3D xanthan gum matrices using grape by-product-based particles obtained by spray drying","authors":"Carlos Antonio Cardoso de Souza , Paula Benoso , Lumena Maria de Camargo Barreto , Izabel Cristina Freitas Moraes , Alessandra Lopes de Oliveira , Bianca Chieregato Maniglia , Milena Martelli-Tosi","doi":"10.1016/j.foostr.2025.100443","DOIUrl":"10.1016/j.foostr.2025.100443","url":null,"abstract":"<div><div>The development of innovative 3D printing matrices enriched with bioactive compounds seamlessly integrates sustainable practices with cutting-edge advancements in functional material design. In this sense, the main objectives of this study were to produce particles enriched with grape pomace extract through spray drying and to evaluate their effect on the active and rheological properties of matrices based on xanthan gum for 3D printing. The extract, obtained by pressurized liquid extraction (PLE), was characterized regarding total phenolic compounds (TPC), anthocyanin content (TA), and antioxidant activity (AA): 3.58 ± 0.02 μg GAE/mL of extract, 219.3 ± 32.2 μg AT/mL of extract and 6.4 ± 0.5 nmol FeSO<sub>4</sub>/mL of extract, respectively. The extract was mixed with maltodextrin (10 % w/v) and spray dried, resulting in spherical microparticles containing: 3.5 ± 0.5 mg GAE/g, 514.1 ± 28.5 μg TA/g and 86.5 ± 4.5 μmol FeSO<sub>4</sub>/g. The microparticles were applied in two formulations of gels for 3D printing using xanthan gum and sodium alginate. The samples demonstrated an increased consistency index, storage modulus (G’) value, and resistance to deformation with the addition of particles. The printed particle samples exhibited behavior in accordance with the rheological analysis, showing increased viscoelasticity in comparison to the control, since they demonstrated improved concordance with the computer-aided design (CAD) software models. This suggests that the phenolic compounds from grape pomace extracts interact with xanthan gum, creating matrices suitable for 3D printing with active properties. These matrices have potential applications in various fields, such as anthocyanin-based pH indicators, nutraceuticals, and functional foods.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100443"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144523139","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

Preparation of soy protein-based meat analogs by freeze alignment technique: Experimental and modeling of ice crystal size control 用冷冻对准技术制备大豆蛋白基肉类类似物：冰晶大小控制的实验和建模

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100445

Ratchanon Chantanuson , Manami Miyake , Shinsuke Nagamine , Takashi Kobayashi , Kentaro Matsumiya , Kyuya Nakagawa

{"title":"Preparation of soy protein-based meat analogs by freeze alignment technique: Experimental and modeling of ice crystal size control","authors":"Ratchanon Chantanuson , Manami Miyake , Shinsuke Nagamine , Takashi Kobayashi , Kentaro Matsumiya , Kyuya Nakagawa","doi":"10.1016/j.foostr.2025.100445","DOIUrl":"10.1016/j.foostr.2025.100445","url":null,"abstract":"<div><div>This study investigates the application of a freeze alignment technique to control ice crystal formation in soy protein-based meat analogs, a critical factor influencing the texture of the final product. Varying the freezing methods (air blast and plate freezing) and temperatures from −10 °C to −80 °C, resulted in various freezing rates and directions, which in turn affected the patterns of ice crystal formation. Ice crystal sizes (<em>L*</em>) were obtained experimentally, and the freezing front rate (<em>R</em>) and temperature gradient (<em>G</em>) were obtained from simulation results using the finite element method. The empirical equation, <em>L*</em> = 201.77 <em>R</em><sup><em>−0.03</em></sup> <em>G</em><sup><em>−0.30</em></sup>, was validated against experimental data, with an overall prediction error of 14.74 %. The developed empirical equation serves as a general model for predicting ice crystal size across various freezing methods and temperatures. The results demonstrate that lower freezing temperatures and higher freezing rates produced smaller ice crystals, with average sizes ranging from 77 µm to 209 µm. The developed prediction model, supported by both experimental and simulation data, offers a valuable tool for optimizing the freezing process in the production of soy protein-based meat analogs. The results of this study emphasize the importance of controlling the freezing parameters, especially the temperature gradient, to achieve the desired microstructure in meat analogs produced via the freeze-alignment technique. This predictive equation is a key contribution to designing the textual characteristics of plant-based meat analogs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100445"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571018","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

Effect of drying methods on the physicochemical and adsorption properties of porous starch loaded with cinnamon essential oil 不同干燥方式对载肉桂精油多孔淀粉理化及吸附性能的影响

IF 5.9 3区农林科学

Food Structure-Netherlands Pub Date : 2025-07-01 DOI: 10.1016/j.foostr.2025.100461

Le Li , Xingyu Chen , Yizhao Yang , Huaxi Xiao , Jiangtao Li , Wenhua Zhou , Fengxiang Yu

{"title":"Effect of drying methods on the physicochemical and adsorption properties of porous starch loaded with cinnamon essential oil","authors":"Le Li , Xingyu Chen , Yizhao Yang , Huaxi Xiao , Jiangtao Li , Wenhua Zhou , Fengxiang Yu","doi":"10.1016/j.foostr.2025.100461","DOIUrl":"10.1016/j.foostr.2025.100461","url":null,"abstract":"<div><div>Porous starch (PS) was prepared from rice starch via composite enzymatic hydrolysis, and three drying methods (natural, oven, vacuum freeze-drying) were comparatively analyzed for their impacts on structural and functional properties. This study first establishes the critical relationship between drying-induced crystallinity changes and adsorption performance in PS. Freeze-dried PS (Fd-PS) demonstrated optimal structural integrity with enhanced short-range molecular order, uniform particle distribution, and superior thermal stability. Fd-PS exhibited exceptional adsorption capacities for water (0.9952 ± 0.0204 g/g), soybean oil (0.9663 ± 0.032 g/g), and methylene blue (2.139 ± 0.005 mg/g), and the 60-day cumulative retention rate of Fd-PS with cinnamon essential oil (CEO) was highest for 43.74 % in open system. The preserved porous architecture through freeze-drying facilitated effective essential oil encapsulation, demonstrating significant antibacterial activity against foodborne pathogens (<em>Escherichia coli, Staphylococcus aureus, Salmonella</em>) with inhibition zone diameters measuring 14.72 ± 2.12 mm, 18.27 ± 0.29 mm, and 15.5 ± 1.06 mm for the bacteria. Mechanistic analysis revealed that ice sublimation during freeze-drying minimizes structural collapse, maintaining pore integrity critical for adsorption and controlled release. These findings systematically validate vacuum freeze-drying as the optimal post-treatment for PS production, providing theoretical support for its application in active food packaging systems requiring high adsorption capacity and sustained antimicrobial efficacy.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100461"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144932185","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