Food and Bioprocess Technology最新文献

{"title":"Correction: Pilot-Scale (50 L) Ultrasound-Assisted Extraction of Cyanidin-3-Glucoside-Rich Anthocyanins from Thai Pigmented Rice: Recovery, Storage Stability, In Vitro Digestion Behavior, and Enzyme-Inhibitory Activity","authors":"Saranya Suwanangul, Supaluck Kraithong, Sukanya Tastub, Waraporn Sorndech, Chutikarn Kapcum, Natthakan Rungraeng, Suphat Phongthai, Atiruj Theppawong, Phanthipha Laosam, Suchanya Sinsranoi, Papungkorn Sangsawad","doi":"10.1007/s11947-026-04639-w","DOIUrl":"10.1007/s11947-026-04639-w","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Visual Inspection to Automated Hazelnut Kernel Quality Assessment: A Deep Learning Workflow for Full Cutting-Tray Images","authors":"Elèna Grobler,&nbsp;Alessandra Lepore,&nbsp;Gessica Altieri,&nbsp;Giacomo Santinelli,&nbsp;Giuseppe Celano","doi":"10.1007/s11947-026-04647-w","DOIUrl":"10.1007/s11947-026-04647-w","url":null,"abstract":"<div><p>Hazelnut (<i>Corylus avellana</i> L.) kernel quality assessment, a key step in postshelling quality control, is commonly based on visual inspection of cut kernels, a procedure that can be time-consuming and affected by operator-dependent variability. This study aimed to develop and evaluate an integrated workflow based on RGB images and deep learning, using a low-complexity acquisition setup, for hazelnut quality assessment from full cutting tray images. The proposed pipeline combined object detection, automatic patch extraction, patch-level classification, and tray-level aggregation within a unified computer vision workflow. Individual hazelnut halves were localized with a YOLOv8s detection model, cropped into image patches and then classified by a dedicated classification model as sound, stink bug-damaged or rotten. Model performance was assessed at detection and patch level, and the workflow was further evaluated at tray-level by comparing aggregated predictions with an operator-derived consensus reference to generate quantitative tray-level quality estimates. The detection stage showed reliable localization of hazelnut halves and provided suitable image patches for classification; the classifier stage performed better for sound kernels than for defective classes, with the main uncertainty related to the separation between stink bug-damaged and rotten kernels. Tray-level evaluation further showed that patch predictions could be translated into quantitative estimates of sample quality composition, although class-specific deviations remained for visually overlapping defects. Overall, the study demonstrates that RGB image-based deep learning can provide structured and reproducible support for postshelling hazelnut quality control, integrating object localization, kernel classification, and tray-level quality estimation within a single automated workflow.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Curcumin-Loaded Starch Films for Active and Intelligent Food Packaging: A Review","authors":"Andi Fadiah Ainani,&nbsp; Darmawan,&nbsp;Nurchalisah Rustan Massinai,&nbsp;Widya Nur Habiba,&nbsp;Sitti Ramlah,&nbsp;Serli Hatul Hidayat,&nbsp;Eng Keng Seow,&nbsp;Dieter Rahmadiawan,&nbsp;Shih-Chen Shi,&nbsp;Andi Dirpan","doi":"10.1007/s11947-026-04640-3","DOIUrl":"10.1007/s11947-026-04640-3","url":null,"abstract":"<div><p>Growing concerns regarding food safety, environmental sustainability, and the limited availability of synthetic packaging materials have driven demand for biodegradable and multifunctional alternatives. Starch-based films containing curcumin represent a multifunctional packaging system for active and smart food packaging, by combining curcumin’s pH-responsive, antioxidant, and antimicrobial properties with the film-forming ability of starch. This review critically examines the potential of curcumin-containing starch films in food packaging by discussing the functions of curcumin, the characteristics of the starch matrix, fabrication methods, and current strategies to enhance performance, including nanoencapsulation, ternary complexes, and scalable processing routes. As an active packaging component, curcumin provides photodynamic antioxidant and antimicrobial functions that have been proven to extend food shelf life. As a smart indicator, its reversible color changes across a pH range of 3–11 enables real-time visual monitoring of food spoilage. However, curcumin’s hydrophobic nature limits its dispersion and stability retention in hydrophilic starch matrices, and no single formulation approach has yet simultaneously optimized all performance dimensions. Commercialization is further hindered by the absence of standardized release kinetics testing protocols, limited pilot-scale validation, and unresolved regulatory pathways governing curcumin migration limits in food contact applications. Emerging approaches including co-encapsulation, starch structural modification, and green solvent-assisted processing are discussed as feasible directions for overcoming these barriers. This review provides an integrated technical framework and a prioritized research roadmap to guide the rational design and scale-up of curcumin–starch film systems for next-generation sustainable food packaging.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulating Structural and Physicochemical Properties of Soy Protein Hydrogels via Hofmeister Effects Combined With Low-Voltage Electric Field","authors":"Yan Chen,&nbsp;Weijia Jin,&nbsp;Xusheng Lin,&nbsp;Guangming Li,&nbsp;Shuai Chen,&nbsp;Liqiang Zou,&nbsp;Xing Chen,&nbsp;Wei Liu","doi":"10.1007/s11947-026-04644-z","DOIUrl":"10.1007/s11947-026-04644-z","url":null,"abstract":"<div><p>Protein aggregation and gelation are highly sensitive to ionic environments and external physical processing conditions. This study investigated how Hofmeister anions (SO₄²⁻, Cl⁻, NO₃⁻) direct the fabrication and properties of soy protein isolate (SPI) hydrogels formed under a low-voltage direct current (DC) electric field. Anion type governed protein pre-aggregation, with SO₄²⁻ most effectively enhancing the modulus and viscosity of SPI aggregates, resulting in the highest gel fraction. The hydrogel network was predominantly stabilized by disulfide bonds and hydrophobic interactions, depending on the specific Hofmeister anion employed. Increasing salt concentration (100–300 mmol/L) reinforced these molecular interactions and led to microstructural coarsening. The electric field-induced anisotropic structure was maintained in hydrogels containing chaotropic-to-intermediate anions (Cl⁻ and NO₃⁻), whereas the strongly kosmotropic SO₄²⁻ at 300 mmol/L disrupted this ordered architecture, suggesting that excessive protein aggregation prior to electrogelation inhibits directional ordering. Although all hydrogels exhibited high water content (85–90%), their water-holding stability declined and swelling resistance increased with salt concentration. Hardness and chewiness increased with salt concentration for hydrogels with NO₃⁻ and Cl⁻ but decreased for those containing a high concentration of SO₄²⁻ (300 mmol/L). These findings offer a versatile strategy for tailoring the microstructure and properties of plant-based hydrogels.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Meyerozyma caribbica Based Biocapsules as Encapsulating Matrices for Hydrophobic Compounds","authors":"F. Piola,&nbsp;B. Masante Goico,&nbsp;A. Astoreca,&nbsp;G. Esterelles,&nbsp;A. Cristofolini,&nbsp;M. Oliva,&nbsp;C. Pereyra","doi":"10.1007/s11947-026-04638-x","DOIUrl":"10.1007/s11947-026-04638-x","url":null,"abstract":"<div><p>The development of sustainable biocapsules using non-conventional yeasts (NCYs) within a circular bioeconomy represents a promising strategy for protecting volatile bioactive compounds. This study aimed to isolate a novel NCY strain from fruit and vegetable residues (FVR), optimize its biomass production, and develop biocapsules as encapsulating matrices for oregano essential oil (OEO) and carvacrol (CA). <i>Meyerozyma caribbica</i> RFH001 was isolated from domestic FVR and molecularly identified by sequencing of the D1/D2 region of the fungal LSU (28 S rRNA) gene. Biomass production in Yeast Peptone Dextrose broth after 24 h of incubation yielded 4.30 g/L with a productivity of 0.179 g/L.h. Biocapsules were obtained through NaCl induced hyperosmotic plasmolysis, generating a hollow intracellular cavity while preserving cell integrity. Terpene encapsulation was confirmed by UV–Vis and FT-IR spectroscopy, which revealed the characteristic fingerprint bands of CA (2988, 1501–1455, and 827 cm⁻¹) within the loaded matrices. Transmission electron microscopy revealed a pronounced expansion of the periplasmic space and a significant thickening of the cell wall fabric, which increased from 0.073 μm in empty biocapsules to 0.121 μm (65.8%) and 0.126 μm (72.6%) for OEO and CA microformulations, respectively (<i>p</i> &lt; 0.0001). In vitro antimicrobial assays demonstrated preserved functional activity; encapsulated CA displayed minimum inhibitory concentrations ranging from 3 mg/mL (highest potency against <i>Micrococcus luteus</i>) to 12.5 mg/mL (against <i>Escherichia coli</i>), exerting bactericidal effects against <i>Staphylococcus aureus</i>, <i>Bacillus cereus</i>, and <i>Micrococcus luteus</i>, alongside a bacteriostatic response against <i>Escherichia coli</i>. This study provides the first evidence that biocapsules derived from FVR-isolated <i>M. caribbica</i> RFH001 can be employed as efficient, low-cost, and bio-based carriers for the stabilization and delivery of hydrophobic antimicrobial agents.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction: Combining Fluorescence Imaging and Machine Learning for Rapid Non-Destructive Characterization of Cured Tobacco Quality and Variety","authors":"Maulidia Hilaili,&nbsp;Ayoub Fathi-Najafabadi,&nbsp;Mahshad Maghoumi,&nbsp;Dimas Firmanda Al Riza,&nbsp;Lucia Russo,&nbsp;Maria Matloob,&nbsp;Naoshi Kondo,&nbsp;Danial Fatchurrahman","doi":"10.1007/s11947-026-04642-1","DOIUrl":"10.1007/s11947-026-04642-1","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chitosan-Based Functional Coatings Containing Nanoclay and Carvacrol for Control of Botrytis cinerea in PLA-Based Packaging Materials","authors":"Tomás Aguilar,&nbsp;Alejandra Torres,&nbsp;Tannia Silva P.,&nbsp;Francisco Rodríguez-Mercado,&nbsp;Fernanda Fredes,&nbsp;Daniela Zamudio,&nbsp;Julio Bruna,&nbsp;Frédéric Debeaufort,&nbsp;Luciana Vergara,&nbsp;Nasreddine Benbettaieb","doi":"10.1007/s11947-026-04624-3","DOIUrl":"10.1007/s11947-026-04624-3","url":null,"abstract":"<div><p>Food loss and waste remain a significant challenge, particularly for fresh fruit susceptible to fungal spoilage caused by the pathogen <i>Botrytis cinerea</i>. Surface functionalization of packaging materials has emerged as a promising strategy to mitigate fungal growth while preserving material performance and end-of-life behavior. In this study, chitosan-based functional coatings containing Cloisite Na⁺ nanoclay (CNa⁺), chitosan (CHI), and carvacrol (CARV) were developed and applied onto poly(lactic acid) (PLA) films to evaluate their antifungal functionality against <i>Botrytis cinerea</i> and their behavior under composting conditions. PLA films were produced by melt extrusion, and formulations with different concentrations of CNa⁺ and CARV were applied using a coating technique. The materials were characterized in terms of their thermal and physicochemical properties, antifungal performance, and disintegration behavior under composting conditions. The results showed that the application of chitosan-based coatings did not significantly affect the intrinsic properties of the PLA substrate. Among the evaluated formulations, PLA/CHI/CNa⁺ films containing 10 wt.% carvacrol exhibited the highest antifungal activity, achieving approximately 40% inhibition of <i>B. cinerea</i> growth after 7 days under the in vitro conditions evaluated. Furthermore, the incorporation of CNa⁺ and CARV did not compromise the disintegration behavior of the materials, with all films reaching disintegration levels above 90% within 45 days. These results indicate that chitosan-based coatings containing nanoclay and CARV can help control the growth of <i>Botrytis cinerea</i> under the in vitro conditions evaluated, while preserving the disintegration behavior of PLA-based films under controlled composting conditions.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High Hydrostatic Pressure: A Tool for Functional Modification of Lupin Protein Isolates","authors":"Christina Trigka,&nbsp;Albert Ribas-Agustí,&nbsp;Gerard Sabenya,&nbsp;Montserrat Pinent,&nbsp;Rosa Jorba-Martín,&nbsp;Ricard Bou","doi":"10.1007/s11947-026-04626-1","DOIUrl":"10.1007/s11947-026-04626-1","url":null,"abstract":"<div><p>This study aimed to evaluate high hydrostatic pressure (HHP) processing as a modification method for protein functionalization. Lupin protein isolates (LPI), derived from the species <i>Lupinus luteus</i>, were subjected to pressures of 200, 350, and 500 MPa for 10 min at 20 °C, and the impact of HHP on protein structure and techno-functional properties was studied. HHP treatments induced changes in both secondary and tertiary structures, resulting in partial protein unfolding. A decrease in fluorescence intensity along with increased surface hydrophobicity indicated partial unfolding and exposure of hydrophobic groups to the aqueous environment. Conformational changes also promoted the exposure of sulfhydryl groups, suggesting that the formation and/or rearrangement of intermolecular disulfide bonds may have contributed to protein aggregation, as supported by gel electrophoresis and reduced free sulfhydryl content at 500 MPa. However, particle size distribution indicated coexistence of dissociated/smaller species and larger aggregates rather than a uniform increase in particle size. These structural alterations were associated with increase in solubility and reduction in emulsifying activity. Pressures of 200 and 350 MPa decreased the least gelation concentration of LPI from 13 to 11%, indicating improved gelling capacity, and the viscoelastic results evidenced the formation of stronger gel networks, particularly at 350 MPa. HHP treatment at 500 MPa caused a less favorable effect in the gelling capacity compared to 350 MPa, likely due to further protein aggregation. Overall, the results demonstrated that HHP can be applied to modify the lupin protein structure and tailor its techno-functionality, promoting the use of lupin protein as a gelling agent in food matrices.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04626-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Aqueous Chlorine Dioxide Tempering of Wheat Kernels: Evaluation of Enzyme Activity, Flour Functionality, and Baking Properties","authors":"Suhan Bheemaiah Balyatanda,&nbsp;Snehasis Chakraborty,&nbsp;Shivaprasad Doddabematti Prakash,&nbsp;Berta del Cid Alvarez,&nbsp;Kaliramesh Siliveru","doi":"10.1007/s11947-026-04629-y","DOIUrl":"10.1007/s11947-026-04629-y","url":null,"abstract":"<div><p>Aqueous chlorine dioxide-assisted tempering (CDXT) has been validated as a pre-milling microbial intervention for wheat; however, its consequences for endogenous enzyme activity, flour functionality, and baking performance are not well established. This study examined ClO₂ tempering on polyphenol oxidase (PPO), lipase, and lipoxygenase (LOX) activities on hard red winter wheat and assessed downstream flour and bread quality. Wheat grains were tempered to 17% moisture using aqueous ClO₂ at 20.6–102.8 mg kg⁻¹ over 24 h, and selected treatments of 82.2 and 102.8 mg kg⁻¹ were evaluated for downstream flour and baking quality. Enzyme activity decreased with increasing ClO₂ concentration and tempering time. At 102.8 mg kg⁻¹ for 24 h, residual activities decreased to 35.3%, 47.4%, and 69.3% for PPO, lipase, and LOX, respectively. Standardized effect size (SES) showed that tempering time exerted a greater influence than ClO₂ concentration, with SES_<i>t</i> values of 1.53, 1.80, and 1.51 for PPO, lipase, and LOX. Weibull kinetics best described enzyme inactivation with <i>β</i> values of 0.60, 0.30, and 0.60 for PPO, lipase, and LOX, indicating rapid initial inactivation followed by tailing. CDXT significantly reduced peak viscosity (2643.3 to 2260.3 cP) and final viscosity (2748.3 to 2397.6 cP) at 102.8 mg kg⁻¹. Mixolab analysis showed modest changes in protein-related parameters (C1 and C2), while starch-related thermomechanical parameters were not significantly affected (C3, C4, C5, <i>β</i>, <i>γ</i>). Baking evaluation showed numerical increase in specific volume of 5.66% and 6.42% at 82.2 and 102.8 mg kg⁻¹ treatments, without statistical significance (<i>p</i> = 0.0669), while crumb structure and texture remained comparable to control.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yeast Extracts as Clean-Label Emulsifiers in Commercial Toast Bread: Effects on Crumb Microstructure and Texture","authors":"Rita Vieira,&nbsp;Sandra Singh,&nbsp;Filipe Centeno,&nbsp;Cláudia Vieira,&nbsp;Rogério Tenreiro,&nbsp;Anabela Raymundo,&nbsp;Maria Cristiana Nunes","doi":"10.1007/s11947-026-04633-2","DOIUrl":"10.1007/s11947-026-04633-2","url":null,"abstract":"<div><p>Emulsifiers are widely used in baking to improve bread quality and process performance, but the industry is increasingly seeking healthier, clean-label compatible alternatives. In this study, two <i>Saccharomyces cerevisiae</i> yeast extracts (EPL-C and SP1N-PH), at concentrations between 0.25% and 1% (w/w), were evaluated as substitutes for the emulsifier E472e in commercial toast bread, analysing bread firmness, crumb porous structure, and toast hardness. Compared with the E472e control, EPL-C increased bread firmness by a maximum of 0.6 N, while SP1N-PH reduced it by up to 1.6 N (<i>p</i> &lt; 0.05). For EPL-C, no significant differences were observed in the distribution of alveolar size classes between concentrations (<i>p</i> &gt; 0.05), while only three classes differed from the control, with differences ranging from 0.5% to 1.3%. EPL-C at 0.25% and 1% also showed spatial patterns of alveolar heterogeneity broadly comparable to the control. For SP1N-PH, significant differences were observed in four alveolar size classes relative to the control (<i>p</i> &lt; 0.05), although the differences were small (0.7–1.9%). SP1N-PH at 1% showed spatial patterns of alveolar variability similar to the control. The hardness of the toast did not differ significantly between EPL-C (0.25% and 1%) and E472e. SP1N-PH at 0.25% and 1% resulted in softer toast, whereas at 0.5% it achieved hardness values comparable to E472e, supporting its potential as a technologically viable clean-label alternative.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}