European Food Research and Technology最新文献

{"title":"Effect of ascorbic acid on the baking and dough quality of spelt and emmer","authors":"Christina Hempel,&nbsp;Katharina A. Scherf,&nbsp;Sabrina Geisslitz","doi":"10.1007/s00217-026-05316-0","DOIUrl":"10.1007/s00217-026-05316-0","url":null,"abstract":"<div><p>Despite the growing interest in ancient wheats such as spelt and emmer, their utilisation is often limited by inferior dough stability and baking properties. This study evaluated the potential of ascorbic acid to improve dough and baking quality. 60 mg/kg of ascorbic acid to a commercial spelt flour led to higher specific bread volume (+ 7.9%), lower crumb hardness (− 22.9%) and higher cell diameter (+ 17.1%) in the crumb. In emmer, a decrease in dough extensibility (− 29.0%) was observed after the addition of 250 mg/kg ascorbic acid. When adding 60 mg/kg ascorbic acid to 24 spelt flours (eight lines from three different locations), we found improvements in specific bread volume (+ 11.0%), crumb hardness (− 20.2%), and maximal dough force (+ 61.3%). Breads from 25 emmer flours (ten lines from two to three locations) with the addition of 250 mg/kg of ascorbic acid had improved dough strength and cell number (+ 3.0%) in the crumb, and reductions in chewiness (− 10.0%). Further, we found a correlation between the gliadin-to-glutenin ratio and specific bread volume in emmer and identified the trend that HMW-GS Bx14.1 in emmer was associated with higher specific bread volume and a lower crumb hardness. By adding ascorbic acid and extending fermentation to 100 min, we achieved bread quality with only 1% yeast, comparable to that of 3% yeast formulations fermented for 40 min. These findings demonstrate that line selection, ascorbic acid levels, and fermentation times can overcome the lower dough stability of ancient wheats, offering a promising approach to producing high-quality breads.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05316-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149133245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aflatoxin control by Pantoea agglomerans FL1 through multi-faceted physiological disruption and suppression of Aspergillus flavus recovery","authors":"Ajuan Niu,&nbsp;Leilei Tan,&nbsp;Jiayi Yu,&nbsp;Guangyu Wang,&nbsp;Weifen Qiu","doi":"10.1007/s00217-026-05318-y","DOIUrl":"10.1007/s00217-026-05318-y","url":null,"abstract":"<div><p>Aflatoxin contamination induced by <i>Aspergillus flavus</i> poses a critical threat to global food safety and public health. While essential oils such as cinnamaldehyde (CA) effectively inhibit <i>A. flavus</i> growth and aflatoxin biosynthesis, their high volatility often results in fungal recovery and subsequent aflatoxin resurgence following CA dissipation. This study demonstrates that the combinatorial intervention of <i>Pantoea agglomerans</i> FL1 and gaseous CA triggers multifaceted physiological disruption in <i>A. flavus</i> under the tested conditions. <i>P. agglomerans</i> FL1 suppresses <i>A. flavus</i> through direct growth restriction and lowered AFB₁ contents from inhibited toxin production and removal of preformed AFB₁. Gene expression analysis under the tested conditions revealed down-regulation of key aflatoxin biosynthesis genes and sporulation-related genes. In situ peanut contamination assays confirmed the practical applicability of FL1 treatment. Mechanistically, both agents induced oxidative stress via reactive oxygen species (ROS) accumulation and membrane lipid peroxidation. The combined treatment further elevated oxidative-stress markers under the tested conditions. During the 3-day recovery period after CA dissipation, the continued presence of <i>P. agglomerans</i> FL1 restricted fungal regrowth and aflatoxin resurgence under the tested conditions. These findings suggest a biocontrol strategy that maintained fungal suppression during a short-term recovery period, providing a direction for developing aflatoxin management approaches applied in food supply chains.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132756","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}

{"title":"Relationships between betalains, phenolic compounds and bioactivity in selected plant matrices","authors":"Monika Jabłońska,&nbsp;Wioletta Błaszczak,&nbsp;Tomasz Sawicki","doi":"10.1007/s00217-026-05322-2","DOIUrl":"10.1007/s00217-026-05322-2","url":null,"abstract":"<div><p>Betalain-rich fruits and vegetables are recognised as important sources of bioactive compounds; however, the relative contributions of betalains and co-occurring polyphenols to antiglycation and enzyme inhibitory activities remain insufficiently understood. This study comparatively evaluated six betalain-rich plant matrices (yellow and pink pitaya, yellow and red prickly pear, red Swiss chard, and red beetroot) to characterise their phytochemical compositions and associated biological activities. UHPLC-DAD-MS analysis identified forty-two betalains and thirteen polyphenols, alongside the total phenolic and flavonoid contents. Antioxidant capacity, α-amylase and α-glucosidase inhibition, and suppression of advanced glycation end-products (AGEs) were assessed using glucose- and methylglyoxal-based model systems. Red prickly pear showed the highest betalain content (33.30 mg/g dm), whereas pink pitaya exhibited the highest phenolic content. Red Swiss chard exibited the strongest antiglycation activity (84.70% and 30.17% in the BSA-GLU and BSA-MGO models, respectively), whereas pink pitaya showed the highest inhibition of α-amylase (39.27%) and α-glucosidase (17.51%). Red beetroot and Swiss chard exhibited the highest antioxidant capacities. The results indicate that betalains are more strongly associated with the inhibition of glucose-derived glycation, whereas polyphenols contribute predominantly to methylglyoxal-derived glycation and enzyme inhibition. These findings highlight the importance of phytochemical composition in determining the functional properties of selected plant matrices.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05322-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal imaging-based characterization of fruit bruising using deep learning: a cross-dataset evaluation study","authors":"Hidir Selcuk Nogay,&nbsp;Nalan Hakime Nogay","doi":"10.1007/s00217-026-05324-0","DOIUrl":"10.1007/s00217-026-05324-0","url":null,"abstract":"<div><p>Thermal imaging has emerged as an effective non-destructive technique for the measurement and characterization of internal quality defects in agricultural products. In this study, two thermal image datasets for bruise detection in apples and tomatoes are developed under controlled acquisition conditions, and their potential for thermal-based quality assessment is systematically investigated. The datasets are constructed using an active thermography approach combined with a multi-angle imaging protocol to capture temperature variations associated with tissue degradation. To evaluate the discriminative capability of the acquired thermal patterns, transfer learning-based deep learning models, including ResNet-18, MobileNetV2, and EfficientNet-B0, are employed as computational analysis tools. High classification performance is achieved under within-dataset evaluation, with accuracy exceeding 90%, confirming that thermal responses provide reliable indicators for bruise detection. To further assess the robustness of the measurement framework, cross-dataset experiments are conducted by applying models trained on one fruit type to another. The results reveal a substantial decrease in classification accuracy, ranging from 52.1% to 72.3% for Tomato→Apple and from 63.7% to 77.5% for Apple→Tomato, indicating strong dataset dependency and sensitivity to variations in fruit structure and thermal characteristics. Confusion matrix and ROC analyses demonstrate reduced discriminative capability under domain shift conditions and highlight systematic misclassification patterns. An asymmetric generalization behavior is also observed, suggesting that certain datasets exhibit more diverse and transferable thermal feature representations. These findings emphasize the limitations of current data-driven approaches in handling variability in thermal imaging-based characterization tasks. The proposed datasets and evaluation framework provide a reproducible benchmark for fruit bruise measurement and analysis, contributing to more robust non-destructive quality assessment.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132875","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}

{"title":"Antioxidant activity recorded by endogenous fluorescence monitoring in green microalga Chlorella sp. exposed to chosen antioxidants","authors":"Kateřina Křištofová,&nbsp;Martin Uherek,&nbsp;Anton Mateasik,&nbsp;Martin Valica,&nbsp;Bohuslava Tremlová,&nbsp;Matej Pospiech,&nbsp;Alzbeta Marcek Chorvatova","doi":"10.1007/s00217-026-05314-2","DOIUrl":"10.1007/s00217-026-05314-2","url":null,"abstract":"<div><p>Algae represent a biotechnologically important group of organisms whose physiological processes can be studied using endogenous fluorescence. This study tested fluorescence methods for evaluating the effect of antioxidants on the algae <i>Chlorella</i> sp. using endogenous fluorescence, in order to determine the best approach for monitoring antioxidant activity in living cells. The algae were cultured with several antioxidants, including ascorbic acid, gallic acid, catechin, quercetin, and resveratrol for 4–6 days. Antioxidant properties were evaluated using two different approaches. The TPC, DPPH, ABTS, and FRAP methods provide information on reducing capacity and the content of antioxidant-active compounds. TPC values ranged from 1.71 ± 0.02 to 2.21 ± 0.02 mg GAE/g; while DPPH, ABTS, and FRAP values ranged from 25.54 ± 0.23 to 38.16 ± 0.18 TE/g, 27.41 ± 0.16 to 40.71 ± 0.57 and 1.79 ± 0.02 to 3.78 ± 0.08 µmol TE/g. In contrast, NAD(P)H fluorescence reflects the intracellular metabolic and redox state of cells. Results demonstrated that NAD(P)H fluorescence was the best indicator of antioxidant activity, as all antioxidants increased the total photon counts of NAD(P)H fluorescence and prolonged the Tau2 fluorescence lifetime in the algae, in agreement with the expected action on NADPH. Specific responses in a1/a2, or Tau1, of NAD(P)H fluorescence lifetimes, and/or on the red/green endogenous fluorescence were also observed for individual antioxidants. The gathered results demonstrate that recording endogenous fluorescence, predominantly in the blue spectral region, is an effective approach for directly monitoring the antioxidant activity in living algae.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05314-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactivity and nutritional profiling of underexplored unconventional food plants with potential for applications as functional foods","authors":"Cynthia Tereza Corrêa da Silva Miranda,&nbsp;Adriana de Souza Lima,&nbsp;Stephanie Dias Soares,&nbsp;Ana Lúcia Tasca Gois Ruiz,&nbsp;Jhonathan Vinícius Menezes Silva,&nbsp;Lílian Regina Barros Mariutti,&nbsp;Jaime Paiva Lopes Aguiar,&nbsp;Francisca das Chagas do Amaral Souza,&nbsp;Felipe Tecchio Borsoi,&nbsp;Iramaia Angélica Neri-Numa,&nbsp;Gláucia Maria Pastore","doi":"10.1007/s00217-026-05307-1","DOIUrl":"10.1007/s00217-026-05307-1","url":null,"abstract":"<div><p>This study evaluated the bioactive and nutritional properties of six Amazonian unconventional food plants: <i>Piper peltatum</i>, <i>Mansoa alliacea</i>, <i>Leuenbergeria bleo</i>, <i>Bidens bipinnata</i>, <i>Costus spiralis</i>, and <i>Urera caracasana</i>. The phenolic compounds were identified and quantified using LC–ESI–MS/MS, whereas carotenoids were analyzed by HPLC–DAD. <i>C. spiralis</i> and <i>B. bipinnata</i> exhibited the highest total phenolic contents and antioxidant capacities, as determined by ABTS, FRAP, and ORAC assays. Chlorogenic acid was the predominant phenolic compound (in <i>B. bipinnata</i>), followed by rutin (in <i>C. spiralis</i>). <i>C. spiralis</i> showed weak cytostatic effects on HaCaT cells, whereas <i>B. bipinnata</i> partially stimulated keratinocyte migration. All species presented high levels of (all-E)-lutein (2.72–5.65 mg·100 g⁻¹ DW) and (all-E)-β-carotene (1.67–3.28 mg·100 g⁻¹ DW), while <i>U. caracasana</i> exhibited the highest ascorbic acid content (101.43 mg·100 g⁻¹ FW). Additionally, all plants were rich in dietary fiber, with <i>M. alliacea</i> showing the highest content (18.3% FW). Regarding mineral composition, <i>L. bleo</i> presented the highest concentrations of calcium, magnesium, iron, manganese, zinc, and sodium. Overall, the results demonstrate that these Amazonian species are rich sources of bioactive compounds and essential nutrients, highlighting their potential application as functional food ingredients and contributors to dietary nutrient supplementation.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05307-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inactivation of Escherichia coli by pulsed light and its mechanism","authors":"Haoyu Wang,&nbsp;Zhen Liu,&nbsp;Ningning Wang,&nbsp;Fada Feng,&nbsp;Ruiyu Zhu,&nbsp;Keping Yan","doi":"10.1007/s00217-026-05323-1","DOIUrl":"10.1007/s00217-026-05323-1","url":null,"abstract":"<div><p>As a novel non-thermal sterilization method, pulsed light (PL) has been widely employed in the food industry to control microbial contamination. However, the antimicrobial mechanism underlying PL treatment remains poorly understood. This study investigated the antimicrobial mechanism of PL against <i>Escherichia coli</i>, focusing on PL‑induced alterations in cellular morphology, ultrastructure, biochemical composition, intracellular leakage, metabolic activity, and membrane integrity. Results from scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed that PL treatment severely disrupted the morphology and cellular integrity of <i>E. coli</i>, inducing numerous micro-damages on the bacterial surface and causing alterations in surface mechanical properties. Fourier transform infrared spectroscopy (FT-IR) indicated significant changes in the membrane fatty acids and chemical structure of <i>E. coli</i> in PL-treated samples. Confocal laser scanning microscopy (CLSM) demonstrated severe morphological damage to PL-treated cells, which compromised cell membrane integrity and led to the leakage of intracellular DNA and proteins. Furthermore, PL treatment inhibited energy metabolism and biosynthesis, resulting in a sharp decline in metabolic activity. Concurrently, PL treatment induced a dramatic increase in intracellular reactive oxygen species (ROS) levels, thereby contributing to structural disruption and metabolic collapse from both internal and external pathways, ultimately accelerating cell death. Finally, PL exhibited remarkable sterilization efficacy in the inactivation of <i>E. coli</i>, PL (1.36 J/cm² of cumulative fluence) achieved a log reduction greater than 6 in bacterial (10⁷ CFU/mL) inactivation experiment. In the analysis of sterilization in different spectral bands of PL, we found that the UVC band contributes most significantly to bacterial inactivation. These results indicate that PL is an effective technical method for inactivating <i>E. coli</i>.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132873","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}

{"title":"Sodium borohydride-induced artifact formation of Nε-carboxymethyllysine (CML) in pork meat containing glyoxylic acid as a CML precursor: implications for reduction-based sample pretreatment","authors":"Maria Teresa Muñoz Barbosa,&nbsp;Jorge Gabriel Ascencio Delgado,&nbsp;Kazimierz Wrobel,&nbsp;Alma Rosa Corrales Escobosa,&nbsp;Israel Enciso Donis,&nbsp;Moises Guerrero Esperanza,&nbsp;Katarzyna Wrobel","doi":"10.1007/s00217-026-05319-x","DOIUrl":"10.1007/s00217-026-05319-x","url":null,"abstract":"<div><p>N^ε-Carboxymethyllysine (CML) is one of the most studied advanced glycation end products and is used as glycation marker in foods. To prevent its artifactual formation during sample preparation, CML determination protocols commonly include reduction step prior to acid hydrolysis. However, the effectiveness of this approach may depend on the glycating agents present in the sample. The aim of this study was to evaluate the impact of sodium borohydride reduction on CML determination in pork meat when glyoxylic acid (GA) acts as glycating agent. Raw and cooked pork loin samples were incubated with different amounts of GA and subsequently processed for CML analysis either with or without reduction. CML was quantified by high-performance liquid chromatography-electrospray ionization-ion trap tandem mass spectrometry. In samples not supplemented with GA, NaBH₄ treatment increased CML concentrations from 23.2 ± 0.6 to 26.0 ± 1.3 µg g⁻¹ in raw meat and from 24.8 ± 1.1 to 29.7 ± 0.8 µg g⁻¹ in cooked meat. GA supplementation without reduction resulted in modest but significant increases in CML concentration (maximum 50% relative to controls). In contrast, samples subjected to sodium borohydride reduction exhibited a pronounced GA dose-dependent increase in CML levels, reaching up to 200-fold higher values compared to samples without added GA. Mild acidification (pH 2–4) failed to suppress this effect and, under reducing conditions, further promoted CML formation, particularly at pH 2. These findings demonstrate that NaBH₄ treatment can convert GA-derived imine intermediate into CML, causing overestimation of native CML concentrations and current reduction-based pretreatment protocols for CML analysis require critical re-evaluation to avoid analytical bias.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132755","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}

{"title":"Effects of temperature and time on chocolate three dimensional printing using optimized backpropagation and lattice Boltzmann method","authors":"Tongyan Yan,&nbsp;Weiwei Wu,&nbsp;Shuang Ding,&nbsp;Wenhan Yang,&nbsp;Taizheng Xiong","doi":"10.1007/s00217-026-05310-6","DOIUrl":"10.1007/s00217-026-05310-6","url":null,"abstract":"<div><p>Three dimensional (3D) printing introduces a new method for customized food processing. Material extrusion (MEX) can serve as a reference for achieving free-form chocolate fabrication. However, limited accuracy hampers the technology’s ability to produce parts with complex or subtle surface details. This work examines the impact of two key parameters, temperature and time, on printing accuracy. Fluid flow analysis is performed to explore the relationship between flow and accuracy. Both temperature and/or time directly influence viscosity; changes in viscosity result in different outlet velocities (also known as extruded velocities), which in turn affect printing accuracy. The most significant contribution is the proposed integrated frame combining rheological characterization, LBM numerical simulation, artificial intelligence (AI) and experimental validation, which explains the potential relationship between the rheological properties and printing quality and reveals the mechanism of how time and temperature affect printing properties. Based on viscosity prediction, the average root mean square error (RMSE) is reduced by 66.56% compared to fitted equations. The viscosity model is incorporated into the external force lattice Boltzmann method (LBM) to determine actual extruded velocity and develop a velocity prediction model (R² approaching 1, RMSE of 1.7311 × 10⁻⁴), aiding in selecting process parameters for future experiments. Printing tests on straight lines and circular rings demonstrate that width increases with rising temperature and/or time. The optimal melting temperature range is identified as 37.2–37.6 °C. The width prediction model, which uses extruded velocity as input, shows an average R² of 0.9705 and an average RMSE of 0.0072. The research can provide theoretical basis for extruder structure design and printing parameter selection, especially for printing process optimization of hot-melt paste represented by chocolate.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149132872","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}

{"title":"Hybrid fresh salad cheese analogue: importance of pea to micelle casein protein ratio on structure, texture and protein retention","authors":"Blandine Marguerite Louise Genet,&nbsp;Ina Rud Folmer,&nbsp;Marie Vestergaard Lukassen,&nbsp;Claus Heiner Bang-Berthelsen,&nbsp;Lilia Ahrné,&nbsp;Egon Bech Hansen","doi":"10.1007/s00217-026-05302-6","DOIUrl":"10.1007/s00217-026-05302-6","url":null,"abstract":"<div><p>This study aimed to evaluate the feasibility of producing hybrid salad (Feta-style) cheese analogues by combining pea protein isolate (PPI) and micellar casein isolate (MCI) in varying ratios, and to assess how PPI:MCI ratio influences physicochemical properties and proteomic characteristics of cheese- and whey-analogues. Hybrid cheeses were prepared using Mucor pepsin and chemical acidification, with emulsions standardized to 8.5 % (w/w) protein and supplemented with 15 % (w/w) rapeseed oil. Analyses included colour, texture, pH evolution, yield, and composition. Proteomic profiling was performed to investigate protein retention and enzymatic cleavage during cheese-like formation. The resulting prototypes contained 12.5 to 16.8 % protein and 27.1 to 31.4 % fat which is acceptable for this type of cheese. Salad-cheese-like textures were obtained after draining the whey analogue. Yield increased with higher PPI content, while hardness decreased. Proteomic data revealed secondary cleavage sites of Mucor pepsin on caseins and on pea proteins (legumin B, legumin J, convicilin). Pea proteins were retained in greater proportions than caseins in the final cheese-like matrix. The optimal formulation, 70 % MCI and 30 % PPI, provided a balance between texture and yield, demonstrating the potential of hybrid protein systems for salad-style hybrid cheese production.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05302-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}