Food and Bioprocess Technology最新文献

{"title":"High Hydrostatic Pressure Treatment of Whole Rice Grains to Enhance the Value of Gluten-Free Flours: Effects on Nutritional, Functional, and Antioxidant Properties","authors":"Ángel L. Gutiérrez,&nbsp;Daniel Rico,&nbsp;Felicidad Ronda,&nbsp;Pedro A. Caballero,&nbsp;Ana Belén Martín-Diana","doi":"10.1007/s11947-026-04367-1","DOIUrl":"10.1007/s11947-026-04367-1","url":null,"abstract":"<div><p>Refined rice flour is widely used in gluten-free (GF) food formulations due to its suitable sensory attributes. However, its limited techno-functional and nutritional properties make it advisable to implement various technological solutions to improve the quality of the final products. Non-thermal processing technologies, such as high hydrostatic pressure (HHP), are promising strategies to functionalise flours, enhancing their suitability for GF applications. To date, studies aimed at investigating the application of HHP to promote modifications in the functional properties of cereals and cereal products have been scarce and mainly focussed on HHP direct application on basic matrices, such as starches and refined flours. Alternatively, the present study investigated the effects of the combined treatment of pre-soaking and HHP (600 MPa/5, 15, and 30 min of holding time) on whole rice grains to optimise the techno-functional and nutritional properties of the resulting brown rice flours. Flours obtained from the combined treatments exhibited a significant (<i>p</i> &lt; 0.05) increase in water absorption capacity, while emulsifying activity decreased as holding time increased. The levels of bioactive compounds, particularly thiamine and total phenolic content, were significantly (<i>p</i> &lt; 0.05) increased in flours treated with the combined pre-soaking and HHP process. Furthermore, flours produced through pre-soaking followed by extended HHP treatment (15 and 30 min) demonstrated significantly higher (<i>p</i> &lt; 0.05) antioxidant capacity compared with untreated flour and the remaining samples analysed. The findings of the present study suggest that HHP treatment on a whole-grain matrix is an efficient strategy for the production of gluten-free whole-grain flour, resulting in an ingredient with favourable techno-functional properties and enhanced nutritional characteristics.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04367-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829972","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":"A Multivariate Approach to Understand Kombucha Production: The Role of Spent Tea Leaves Addition During the Fermentation Process","authors":"Francesca Pompei,&nbsp;Elisa Bracalenti,&nbsp;Roberta Foligni,&nbsp;Salvatore Velotto,&nbsp;Laura Alessandroni,&nbsp;Mattia Acito,&nbsp;Iolanda Grappasonni,&nbsp;Sauro Vittori,&nbsp;Cinzia Mannozzi","doi":"10.1007/s11947-026-04376-0","DOIUrl":"10.1007/s11947-026-04376-0","url":null,"abstract":"<div><p>The global increase in tea consumption has led to significant amounts of tea waste, particularly spent tea leaves (STLs), which are commonly discarded despite retaining a significant quantity of fiber, proteins, and functional compounds. This study aimed to explore the reuse of STLs to produce a sustainable variant of kombucha, a beverage with health-promoting properties obtained through sweetened tea fermentation. Two kombucha formulations were prepared: a traditional one using fresh tea and an experimental formulation with the addition of post-brewing STLs directly during fermentation. The final goal was to understand the impact of STLs on fermentation dynamics, chemical characteristics, and volatile organic compounds (VOCs) profile. Microbiological analyses included total aerobic mesophilic bacteria, lactic acid bacteria, yeasts, molds, and acetic acid bacteria count, while chemical parameters such as pH, color, and °Brix were measured, alongside spectrophotometric quantification for bioactive compounds. VOCs were identified through gas chromatography-mass spectrometry (HSPME-GC/MS). The results showed that STLs effectively supported microbial fermentation, and fermentation started earlier compared to the conventional process. Distinct differences were observed in VOCs profiles especially for terpenes content, suggesting that the STLs directly influence aroma development. This research highlights the potential of STLs as a valuable ingredient in kombucha production and demonstrates how the fermentation dynamics could be modified by valorizing discarded tea residues.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829876","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":"Impact of High-Intensity Ultrasound on Cowpea Protein Extractability, Structural, and Techno-functional Properties","authors":"Fernando Carlos Calgaro,&nbsp;Belén Andrea Acevedo,&nbsp;Felicitas Peyrano,&nbsp;Mercedes Carolina Rasia,&nbsp;María Guadalupe Chaves","doi":"10.1007/s11947-026-04385-z","DOIUrl":"10.1007/s11947-026-04385-z","url":null,"abstract":"<div><p>The growing demand for plant-based proteins has prompted the exploration of alternative sources such as cowpea (<i>Vigna unguiculata</i>), due to its high protein content (26–28%). This study compared two protein extraction methods: 1)the pH-shift method at pH 7.5, 8.0, and 9.0, and at the natural pH of the cowpea flour–water dispersion (pH 6.4); 2)pH-shift protein extraction assisted by high-intensity ultrasound (HIUS; 400 W, 60 min, pulse 2 s on/2 s off, 30 ± 1 °C). Protein isolates obtained at pH 7.5, 8.0, 9.0, and 6.4 are hereafter referred to as I7.5, I8, I9, and I6.4, respectively, while ultrasound-assisted samples are designated with the suffix “-US.” Protein yield, structural modifications, thermal stability, and techno-functional properties were assessed. Protein content ranged from 77.85% to 83.0%. HIUS increased yield at all pH conditions, including at pH 6.4. HIUS induced partial unfolding, increased surface hydrophobicity, and decreased thermal stability as a function of pH-shift extraction. These structural changes improved solubility at pH 6.0 and enhanced emulsifying capacity, especially in I7.5-US and I8-US, forming emulsions with smaller droplet sizes. I6.4-US was particularly attractive, providing yields and solubility comparable to or higher than I9 while avoiding the use of highly alkaline solutions. Although HIUS-assisted extraction slightly reduced protein purity due to co-extraction of non-protein compounds, it represents a simpler and more sustainable approach. This strategy supports the development of plant-based protein ingredients with high functionality and reduced chemical usage.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829877","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":"Prevention Strategies Toward Discoloration and Spoilage of Fresh Tuna Meat: Alternative Additives and Emerging Technologies","authors":"Suguna Palanisamy,&nbsp;Ranjith Ramanathan,&nbsp;Avtar Singh,&nbsp;Bin Zhang,&nbsp;Tao Yin,&nbsp;Soottawat Benjakul","doi":"10.1007/s11947-026-04375-1","DOIUrl":"10.1007/s11947-026-04375-1","url":null,"abstract":"<div><p>Tuna is one of the most economically important seafood products, particularly in the sashimi market, where visual appeal, texture, and freshness are crucial to consumer acceptance. The bright red color of sashimi-grade tuna meat is governed by the redox state of myoglobin, which is highly susceptible to oxidation during post-harvest handling, processing, and storage. In addition, lipid and protein oxidation, microbial proliferation, and enzymatic degradation accelerate discoloration and lead to significant economic losses. This review explores the chemical and biochemical mechanisms underlying tuna discoloration, including brown discoloration and burnt tuna, with particular emphasis on myoglobin redox dynamics and its interplay with oxidative and microbial factors. Furthermore, natural additives, especially plant polyphenols, modified atmosphere packaging, and emerging non-thermal technologies such as ultraviolet-C irradiation and cold plasma are discussed as promising preservation strategies to retain color and maintain superior quality attributes. Future directions for integrating these hurdles, validating industrial scalability, and applying omics techniques to characterize key metabolites are also highlighted.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830114","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":"Ultrasonic-assisted Fabrication of Mung Bean Porous Starch for Enhanced Anthocyanin Encapsulation: Adsorption Mechanism, Photothermal Stability, and In Vitro Gastrointestinal Protection","authors":"Tianwen He,&nbsp;Hongyang Jin,&nbsp;Jie Bai,&nbsp;Yuxuan Wu,&nbsp;Wenjing Niu,&nbsp;Jiapeng Li,&nbsp;Lijie Sun,&nbsp;Jinyang Wei,&nbsp;Changyan Sun,&nbsp;Dehai Li","doi":"10.1007/s11947-026-04390-2","DOIUrl":"10.1007/s11947-026-04390-2","url":null,"abstract":"<div><p>Anthocyanins (ACNs) are natural pigments with potent antioxidant activity, but their application in functional foods is restricted by their instability against heat and light. In this study, mung bean porous starch (PS) was prepared via ultrasound-assisted ethanol exchange at different ultrasonic powers and used as a wall material for ACN encapsulation, resulting in the formation of a PS@ACN composite system. The adsorption mechanism and stability enhancement were systematically investigated. The results showed that ultrasonic treatment significantly enhanced the adsorption capacity of PS, with the maximum loading capacity of 4.91 mg·g⁻¹ obtained at 240 W. The suitability of the pseudo-first-order kinetic framework for describing the adsorption behavior suggested a predominantly physical adsorption pathway. Multiscale characterization showed that ultrasonic cavitation increased the specific surface area and pore volume at the macroscopic level. At the microscopic level, ultrasonic treatment disrupted the short-range ordered structure of starch and exposed more hydroxyl groups as potential binding sites. Molecular docking results suggested that hydrogen bonding was the primary driving force for the adsorption. Furthermore, the encapsulation significantly enhanced the stability of ACN, with the retention rate increasing with ultrasonic power. Under extreme thermal treatment (100 °C), the stability of PS@ACN was improved by at least 1.5 times compared to free ACN. In vitro digestion experiments further showed that PS-240@ACN offered superior gastrointestinal protection and intestinal-responsive release. This study suggests that ultrasound-modified PS, especially at 240 W, may serve as a promising protective carrier for ACN.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829642","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":"MIL-88B-Stabilized Anthocyanin-Catechin Films with DFT-Revealed Electron Transfer for Biodegradable Meat Freshness Indicators","authors":"Huina Li,&nbsp;Guangxian Wang,&nbsp;Songlei Wang,&nbsp;Hongqiang Xia,&nbsp;Yuzhe Lu,&nbsp;Tian Tian,&nbsp;Yulong Luo,&nbsp;Hao-Bo Zheng","doi":"10.1007/s11947-026-04381-3","DOIUrl":"10.1007/s11947-026-04381-3","url":null,"abstract":"<div><p>This study describes the development of a biodegradable colorimetric membrane by co-pigmenting <i>Lycium ruthenicum</i> anthocyanins (LRA) with catechins, and loading the stabilised complex onto MIL-88B(Fe) dispersed in a chitosan/polyvinyl alcohol (PVA) matrix. Molecular docking simulations revealed favorable non-covalent interactions, primarily hydrogen bonding and π-π stacking, between the anthocyanin and the MIL-88B framework, particularly in proximity to its iron-based coordination nodes. The LRA complex exhibited the highest binding affinity and conformational stability. Density functional theory (DFT) calculations revealed interfacial electron transfer between the LRA and Fe centers, Bader charge analysis indicated electron transfer, with the Fe center losing ~ 0.927 e upon adsorption, providing a possible electronic-level explanation for the enhanced photothermal stability observed in thermogravimetric analysis (TGA) and color retention tests. The optimized film (containing LRA 3% + MIL-88B) exhibits enhanced tensile strength, increased water contact angle to 89.9°, indicating reduced surface hydrophilicity, and significant antioxidant activity, with ABTS radical scavenging rates exceeding 80%. The films exhibited rapid (&lt; 5 min) pH responsiveness over a wide pH range (pH 2–13), demonstrating the potential to reflect the spoilage of beef, lamb, and shrimp through visible colour changes. Soil burial experiments confirmed that the film degraded by approximately 70% within 30 days. This MOF-assisted strategy significantly improved the inherent instability of anthocyanins and provides a sustainable functionalisation solution for smart food packaging systems.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829394","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":"Physicochemical and Functional Properties of Fermented Red Grape Pomace Powder Obtained by Freeze-drying","authors":"Amir Hosseinvand,&nbsp;Elena G Kovaleva","doi":"10.1007/s11947-026-04365-3","DOIUrl":"10.1007/s11947-026-04365-3","url":null,"abstract":"<div><p>The characterization of structural properties of materials is of industrial and scientific significance, yet research on the surface science and biomedical effects of fermented superfine food powders has been limited. While agricultural powders are naturally occurring materials, they are extensively employed as raw materials and functional agents in the pharmaceutical, environmental, and food sectors. The current research utilized <i>Pediococcus pentosaceus</i> B-3335 to ferment red grape pomace. The impacts of fermented and unfermented powders were carefully examined using multiple parameters including powder properties, physicochemical characteristics and antimicrobial activities were systematically evaluated. The Carr Index and Hausner Ratio indicated that particles up to 200 µm have improved flowability. Color analysis indicated that the fermented powder had lower L* and a* values than the non-fermented powder. Furthermore, the fermented powder showed greater water solubility and WHC. The hygroscopicity of each sample was lower than 18%. The microbial analysis of the fermented powder revealed no presence of mold, yeast, <i>Escherichia coli</i>, and total microbe counts were within safe limits. In summary, the results indicate that fermented grape pomace powder exhibits potential as functional food component in food science and technology applications. Its functional capabilities and physicochemical enhancement properties suggest it could serve as a potential alternative to conventional powders in industrial applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829639","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":"Revisiting the Advances in Core Factors Influencing Fruit Tissue Browning During Postharvest Storage","authors":"Kaiwen Zhang,&nbsp;Shu Jiang,&nbsp;Yingying Wei,&nbsp;Yi Chen,&nbsp;Jianfen Ye,&nbsp;Feng Xu,&nbsp;Phebe Ding,&nbsp;Xingfeng Shao","doi":"10.1007/s11947-026-04383-1","DOIUrl":"10.1007/s11947-026-04383-1","url":null,"abstract":"<div><p>A large amount of fruit is wasted each year due to postharvest physiological metabolism (e.g., respiration and transpiration and ripening), improper storage conditions (e.g., gas environment, temperature, and humidity), and deterioration triggered by microbial multiplication, of which tissue browning is particularly serious. Although a large number of experiments have been conducted focusing on one or more factors affecting enzymatic browning in postharvest fruit, there are few systematic and comprehensive summaries of those core factors that influence fruit browning during postharvest storage. Therefore, this paper comprehensively summarizes the key factors, including cell membrane integrity, browning-related enzymes, associated enzyme substrates, and reactive oxygen species (ROS) as well as how they influence fruit browning after harvest under different conditions. Based on the synergistic interaction of multiple factors, membrane structural disruption induced by important postharvest factors serves as the primary prerequisite for enzymatic browning, while ROS act as key signaling molecules that intensify the process. Under such conditions, enzyme catalyzed-browning reactions become inevitable, but the degree of browning is significantly regulated by various postharvest treatments. Furthermore, how different fruit varieties and ripening stages respond to these core factors is also significantly varied. Future research should focus on elucidating the synergistic regulatory mechanisms governing enzymatic browning influenced by these factors, especially carefully considering the variations among different fruit types and ripening stages. Furthermore, the necessity of using combined technologies targeting these core factors is emphasized for inhibiting postharvest fruit browning.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829459","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":"Low-energy Emulsification Approaches: Mechanisms, Device Advances, and Translation to Food Systems","authors":"Yikun Liu,&nbsp;Ling Guo,&nbsp;Xing Chen,&nbsp;Yuqing Dong,&nbsp;Liqiang Zou,&nbsp;Wei Liu","doi":"10.1007/s11947-026-04373-3","DOIUrl":"10.1007/s11947-026-04373-3","url":null,"abstract":"<div><p>The growing imperative for energy efficiency and sustainable development has catalyzed widespread interest in green manufacturing practices within the food industry. Traditional high-energy emulsification methods rely on intensive mechanical forces, which entail high operational costs and align poorly with sustainability goals. In contrast, low-energy emulsification techniques, which better align with sustainable production needs, are increasingly attracting interest and investment. However, the industrial scalability of these technologies remains hindered by challenges regarding formulation stability, equipment capacity, production efficiency, and cost-effectiveness. This review provides a comprehensive overview of the developments of low-energy emulsification techniques, including self-emulsification, membrane emulsification, and microfluidic emulsification. It elucidates the updated droplet formation mechanisms inherent to each method, systematically compares their industrial parameters such as throughput and energy efficiency, and critically evaluates their translational relevance to food emulsions and food-grade delivery systems. Furthermore, recent advancements in machine learning offer promising avenues to overcome existing bottlenecks in formulation optimization, equipment design, and process upscaling. These advancements are anticipated to facilitate the translation of low-energy emulsification technologies into food production, guiding the industry toward more sustainable methods.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829267","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":"Impact of Tea Polyphenols on the Regulation of Emulsion Stability of Mayonnaise: A Cooperative Effect Stabilization Mechanism Based on Lipid Oxidation Inhibition and Protein Conformational Regulation","authors":"Xiaodan Zhang,&nbsp;Zhaohong Bai,&nbsp;Yuqing Lei,&nbsp;Dezhuang Yu,&nbsp;Ying Gao,&nbsp;Shugang Li","doi":"10.1007/s11947-026-04378-y","DOIUrl":"10.1007/s11947-026-04378-y","url":null,"abstract":"<div><p>Mayonnaise is a typical high-fat emulsion in which lipid oxidation and protein structural deterioration occur simultaneously and mutually accelerate destabilization during storage. In this study, it elucidated a protein–lipid co-regulation mechanism mediated by tea polyphenols (TP), representing a cooperative-effect stabilization mechanism strategy rather than a single-path antioxidant intervention. Within the tested concentration range, 0.015% TP showed the most favorable overall performance. At this level, TP enhanced interfacial adsorption, reduced the initial droplet size, and shifted the apparent zeta potential of the diluted mayonnaise dispersions to − 23.5 mV, which was associated with improved emulsion stability under the tested conditions. Simultaneously, TP induced the transition of yolk proteins from α-helix to β-sheet through hydrogen bonding and hydrophobic interactions, promoting the formation of a more compact interfacial protein film. During the 21-day storage period, the catechol groups of TP effectively scavenged free radicals and enhanced the antioxidant capacity of the mayonnaise system, thereby suppressing lipid oxidation. LF-NMR demonstrated that bound water (T₂₁) increased by 28.82%, reducing water mobility and enhancing freeze–thaw tolerance. Molecular docking further confirmed the preferential binding of TP to yolk lipoproteins (ΔG =  − 4.63 kcal/mol), explaining the selective stabilization of protein–lipid complexes at the interface. Collectively, these results revealed a dual-mode stabilization mechanism in which TP simultaneously regulated protein conformation and lipid oxidation, providing an innovative molecular design strategy for engineering high-stability emulsified foods.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 6","pages":""},"PeriodicalIF":5.8,"publicationDate":"2026-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796526","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}