Food and Bioprocess Technology最新文献

{"title":"Mechanisms and Combined Technologies for Reduction of Allergenic Potential in Peanuts and Tree Nuts","authors":"Sanstuti Prasad,&nbsp;Nidhi Bansal,&nbsp;Jiahua Shi,&nbsp;Soheila J. Maleki,&nbsp;Katsuyuki Takahashi,&nbsp;Alberto Baldelli","doi":"10.1007/s11947-026-04534-4","DOIUrl":"10.1007/s11947-026-04534-4","url":null,"abstract":"<div><p>Nuts are nutrient-dense foods, along with being a source of healthy fats. It has been observed that nut allergies have been increasing substantially, which can lead to severe allergic reactions such as rashes, shortness of breath and life-threatening anaphylaxis. Hence, identifying and eliminating nut allergens are important and critical food safety concerns. Food processing techniques may have a significant effect on allergenic protein, which may also affect allergenicity. This article reviews the effect of different food processing methods on allergens and allergenicity of nuts. It delves into the mechanism of thermal, chemical, biological and novel technologies leading to a reduction in allergens. The article also mentions different allergens present in the nuts and how some types of allergens are more susceptible to specific treatments. To improve the reduction, combination treatments and the effect on protein should be considered. The nut allergens are classified into various superfamilies and subfamilies. For instance, processing conditions cause denaturation, insolubility, unfolding and aggregation of allergenic proteins, leading to a reduction in allergenicity, immunoglobulin E (IgE) binding and immunoreactivity in nuts. The effect on reduction of allergenic potential and protein varied depending on the processing conditions. Alcalase enzyme treatment shows 99.8–100% degradation of the Ara h 3 and Ara h 1. Fermentation for 48 h and chemical treatment with sodium sulphite at 37 ℃ can reduce approximately 90% and 65% IgE activity, respectively. Additionally, on average, cold plasma and high-pressure processing (HPP) can reduce 54.6% from fat free peanut flour and 72% Ara h 1 allergen at 600 MPA for 20 min, respectively, attributing to reactive oxygen and nitrogen species production during cold plasma and protein denaturation due to very high pressure. This paper concludes that combining novel technologies can significantly reduce allergens, ensure food safety and maintain nutritional quality.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04534-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782563","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":"Freeze/Thaw Cycle Detection in Tuna Using Radiofrequency Dielectric Spectroscopy Fingerprints Related to Ice Microstructure and Protein Stability","authors":"A. Lagos-Soto,&nbsp;M. Castro-Giraldez,&nbsp;R. J. Colom,&nbsp;J. M. Monzo,&nbsp;A. Tebar-Ruiz,&nbsp;R. Gadea-Girones,&nbsp;P. J. Fito","doi":"10.1007/s11947-026-04526-4","DOIUrl":"10.1007/s11947-026-04526-4","url":null,"abstract":"<div><p>Freeze/thaw abuse in frozen tuna is a relevant form of cold-chain disruption that can compromise product quality and facilitate commercial fraud. This study evaluated the ability of radiofrequency spectroscopy to detect freeze/thaw damage in yellowfin tuna (<i>Thunnus albacares</i>) by linking dielectric relaxation fingerprints with ice microstructure and protein stability. Commercial ultrafrozen tuna loins were subjected to controlled thawing/refreezing cycles and analyzed by radiofrequency spectroscopy, Cryo-SEM, and differential scanning calorimetry. Dielectric constant spectra were obtained from the measured electrical response and modelled using the Traffano–Schiffo approach to extract the α, β₁, β₂, and γ relaxation parameters. Cryo-SEM provided qualitative evidence of microstructural disruption, void formation, and tissue collapse associated with ice crystal development, while calorimetric analysis showed changes in the thermal stability and native-like fractions of myofibrillar proteins, mainly myosin and actin. The β₁ and β₂ relaxation parameters showed significant differences between the ultrafrozen state and thawed/refrozen samples, indicating sensitivity to cold-chain breach. β₁ was associated with charged macromolecular structures and protein alteration, whereas β₂ reflected ice-related interfacial polarization phenomena. The linear relationship between both parameters suggested a proportional coupling between ice crystal growth and protein structural damage, supporting a mechanism of tissue destructuring during freeze/thaw cycling. Overall, relaxation-based radiofrequency fingerprints provide a non-destructive and physically interpretable tool for identifying thawing/refreezing fraud in frozen tuna products, allowing the determination of whether a sample has lost its ultrafrozen state and has subsequently been refrozen.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783185","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":"Edible Nanozymes as Functional Nutrients: Redefining Antioxidant and Metabolic Roles in Food Systems","authors":"Lovepreet Singh,&nbsp;Aparajita Sharma,&nbsp;Jagdish Verma,&nbsp;Jashanveer Kaur,&nbsp;Samandeep Kaur,&nbsp;Harshita Jain","doi":"10.1007/s11947-026-04521-9","DOIUrl":"10.1007/s11947-026-04521-9","url":null,"abstract":"<div><p>With the increasing demand for functional foods, novel nutrition strategies that extend beyond antioxidant supplementation are being explored. One such nanotechnology-enabled approach is the development of edible nanozymes, enzyme-mimicking nanomaterials capable of catalytically regulating oxidative and metabolic processes in food and living systems. In contrast to conventional antioxidants, which are depleted after scavenging reactive oxygen species, nanozymes maintain catalytic function to dynamically regulate redox balance and improve functionality. This review highlights recent developments in the past decade for food-compatible nanozymes, including metal oxide-, carbon-, hybrid-, and biogenic nanozymes, with regard to synthesis, stability, edibility, and application in various food matrices. This review focuses on the current research and development of edible nanozymes, particularly emphasizing their superoxide dismutase-, catalase-, and peroxidase-like activity and stability under gastrointestinal conditions. It explores the nanozyme–gut–metabolism axis, elucidating interactions with gut microbiota, oxidative stress modulation, nutrient bioavailability, and glucose and lipid metabolism regulation. The proposed “Catalytic Nutrition Framework” envisions edible nanozymes as active nutritional agents, encompassing the synergy of food functionality and metabolic health. This review considers the potential of edible nanozymes in disease prevention, personalized nutrition, and the enhancement of functional foods, addressing concerns of safety, digestibility, regulations, and chronic exposure. By positioning nanozymes as functional nutrients or additives, this work offers a novel perspective for catalytic and precision nutrition.</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 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782431","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":"An Integrated RGB/NIR/UV Multimodal Imaging System for Non-Destructive Quality Assessment of Green Bell Peppers (Capsicum annuum L.)","authors":"Tianqi Gao,&nbsp;Jean Keiko Putri,&nbsp;Kazunori Ninomiya,&nbsp;Kazuya Yamamoto,&nbsp;Takahiro Hayashi,&nbsp;Hiroshi Nakashima,&nbsp;Naoshi Kondo","doi":"10.1007/s11947-026-04541-5","DOIUrl":"10.1007/s11947-026-04541-5","url":null,"abstract":"<div><p>Non-destructive quality assessment of fruits and vegetables is essential for reducing postharvest losses and ensuring food safety. Although color (RGB), near-infrared (NIR), and ultraviolet (UV) fluorescence imaging each capture complementary quality attributes, these modalities are typically deployed independently, and hyperspectral alternatives remain prohibitively expensive for high-throughput grading lines. This study introduces an integrated multimodal imaging system that combines RGB, NIR, and UV fluorescence imaging using a single camera with time-multiplexed LED illumination controlled by a System-on-Chip (SoC) at nanosecond precision. All three modalities are captured within 10 ms at 1152 × 1024 resolution. The system was validated on 3200 green bell pepper (<i>Capsicum annuum</i> L.) samples from Fukushima, Japan, classified into eight quality grades. Six modality combinations were systematically compared using ResNet-18 with spatial concatenation fusion. A fixed stratified train/validation split was used for all experiments, and each modality configuration was trained five times to quantify run-to-run variability. The trimodal configuration (RGB|NIR|UV) achieved the highest mean Macro F1 of 71.22 + / − 1.96% (95% CI: [68.49, 73.94]), compared with 70.27 + / − 1.16% for RGB alone; however, the paired <i>t</i>-test indicated that this difference was not statistically significant (<i>p</i> = 0.3249). The results therefore indicate a modest positive trend rather than conclusive superiority, with class-level benefits concentrated in selected defect and marketable-grade classes. The proposed system offers a practical multimodal imaging platform for in-line agricultural grading, while further validation is needed to separate modality effects from the spatial-concatenation protocol.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782250","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":"Electrospun Form-Stable Phase Change Materials Based on Fatty Acid Methyl Ester Ternary Eutectic Mixtures and Poly(ε-Caprolactone) for Food Packaging Applications","authors":"Ignacio Solaberrieta,&nbsp;Soledad Roche,&nbsp;Cristina Mellinas,&nbsp;Alfonso Jiménez,&nbsp;María Carmen Garrigós","doi":"10.1007/s11947-026-04522-8","DOIUrl":"10.1007/s11947-026-04522-8","url":null,"abstract":"<div><p>A ternary eutectic mixture of fatty acid methyl esters (FAMEs), composed of methyl myristate (MM), methyl palmitate (MP), and methyl stearate (MS), was optimized using a mixture experimental design. The resulting eutectic mixture (MM:MP:MS, 5:90:5 mass ratio) was subsequently incorporated into electrospun poly(ε-caprolactone) (PCL) fibers to develop form-stable phase change materials (PCMs) for thermal energy storage and thermal regulation applications. The structure and morphology of the fibers were characterized by scanning electron microscopy (SEM), while the successful incorporation of FAMEs into the PCL matrix was confirmed by Fourier transform infrared spectroscopy (FTIR). Thermal stability was investigated by thermogravimetric analysis (TGA), and the thermal storage capacity and reliability were evaluated using differential scanning calorimetry (DSC). Additionally, the thermoregulation performance of the materials was assessed in simulated packaging systems to evaluate their ability to delay temperature rise. In summary, the PCL/FAME fibers demonstrated promising potential for their use in food packaging and cold chain logistics or other temperature-sensitive systems, contributing to product’s extended shelf life and enhanced food safety.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782392","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":"Combined Strategy of Lactiplantibacillus plantarum Cell-Free Supernatant and Phospholipase A1 for Shelf-Life Extension and Functional Improvement of Egg Yolk","authors":"Jinping Zhang,&nbsp;Xuechun Wang,&nbsp;Wenhui Feng,&nbsp;Cuihua Chang,&nbsp;Luping Gu,&nbsp;Yujie Su,&nbsp;Yanjun Yang,&nbsp;Wei Hu,&nbsp;Junhua Li","doi":"10.1007/s11947-026-04543-3","DOIUrl":"10.1007/s11947-026-04543-3","url":null,"abstract":"<div><p>Egg yolk (EY) represents a high-value food ingredient, but its susceptibility to microbial spoilage and functional deterioration under refrigerated storage significantly limits its industrial application. Herein, a combined preservation treatment was developed by combining cell-free supernatant (CFS) from <i>Lactiplantibacillus plantarum</i> LW11 with phospholipase A1 (PLA1) hydrolysis. The dual effects of this combined treatment on EY quality and the corresponding mechanism were systematically evaluated over 21 days of storage at 4 °C. Using untreated EY as the control, the selected combined treatment (20% CFS + 6 U/g PLA1) exhibited significant efficacy, reducing the aerobic plate count by 2.2 ± 0.18 log CFU/g and total volatile basic nitrogen by 34.02 ± 2.05%, while increasing the emulsion stability index by 2.1-fold. Shelf-life extension was mainly attributed to antimicrobial compounds and pH reduction provided by CFS. PLA1 hydrolysis generated lysophospholipids and maintained the bound water proportion, which further enhanced antimicrobial activity. Meanwhile, the improved emulsifying performance was correlated with smaller particle size, higher zeta potential, and lower surface hydrophobicity induced by enzymatic modification. This combined preservation process effectively delays the deterioration of EY products, providing a sustainable technological solution for the preservation and high-value application of liquid egg products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782696","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":"Fortification of Sour Cherry Juice with Hydrogen Gas and Pectin Maintains the Physicochemical, Nutritional, and Microbial Stability During Storage","authors":"Tunahan Engin,&nbsp;Duried Alwazeer","doi":"10.1007/s11947-026-04532-6","DOIUrl":"10.1007/s11947-026-04532-6","url":null,"abstract":"<div><p>Fruit juice experiences oxidative reactions that diminish its quality and nutritional value. This research examined how enriching sour cherry juice with hydrogen gas (H₂) as an antioxidant and pectin as a gas-retaining agent influenced its chemical, microbial, and nutritional stability over 30 days at + 4 °C. Four versions—control, pectin, H₂, and H₂-pectin—were prepared and evaluated for physicochemical traits (browning index, acidity), physical characteristics (pH, ORP, H₂ levels, °Brix, viscosity), nutritional components (total phenolics, flavonoids, anthocyanins, antioxidant capacities), compositional profiles (phenolics, sugars, organic acids), and microbial stability. PCA analysis revealed that the H₂-pectin group best retained phenolics, flavonoids, antioxidants, and anthocyanins for up to 21 days. The H₂-pectin sample with 0.20% pectin showed the longest H₂ retention (26 h). Initially, H₂ concentrations were 0.739 mg/L (H₂ group) and 0.934 mg/L (H₂-pectin). During storage, both H₂ groups exhibited significantly lower Eh values. All groups experienced changes in pH and titratable acidity, with the H₂ group showing the greatest increase in acidity. The H₂-pectin group maintained the lowest browning index and highest color stability until day 14. Pectin-fortified groups showed significant °Brix changes, and the pectin and H₂-pectin groups had the highest viscosity. Color analysis indicated the pectin group had higher a* and C* values, while H₂ and H₂-pectin groups retained red hues, indicated by lower h° values. TPC was highest in the H₂ and H₂-pectin groups on days 0 and 21; TFC peaked on day 21 in the H₂ group. Antioxidant activity (ABTS⁺) was better preserved in the H₂ and H₂-pectin groups, which also protected anthocyanins. These groups showed elevated levels of protocatechuic acid, catechin, chlorogenic acid, and luteolin. The H₂-pectin treatment limited increases in lactic and acetic acids. Sugar stability remained unaffected by H₂ or pectin. Both treatments effectively inhibited microbial growth. Overall, fortifying sour cherry juice with H₂, alone or in combination with pectin, enhances the preservation of quality, nutritional value, and microbial stability during storage, with the H₂-pectin combination being particularly effective.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782393","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":"Combined Effects of Peracetic Acid and Pulsed Light on Salmonella Typhimurium Inactivation","authors":"Ana G. Massia,&nbsp;Hanyu Chen,&nbsp;Denise A. Laroque,&nbsp;Carmen I. Moraru,&nbsp;Bruno A. M. Carciofi","doi":"10.1007/s11947-026-04542-4","DOIUrl":"10.1007/s11947-026-04542-4","url":null,"abstract":"<div><p>Due to the potentially severe implications of pathogenic <i>Salmonella</i> in contaminated food products, especially in fresh and ready-to-eat products, there is a need for alternative microbial intervention methods. This study investigates the effectiveness of combining pulsed light (PL), a non-thermal treatment, and peracetic acid (PAA), an emerging disinfectant, to inactivate <i>Salmonella</i> Typhimurium and evaluate potential synergy. PAA concentrations of 25–800 ppm (pH 5–7) were examined both individually and in combination with PL. The effects of PAA concentration, timing of PL application, and light energy on treatment efficacy were assessed. As a reference, for isolating the pH effect, inorganic hydrochloric acid (HCl) treatment was also performed. An acidified agar model inoculated with <i>S</i>. Typhimurium was used to evaluate the efficacy of treatment on organic surfaces. The Weibull model fit the PAA inactivation kinetics data (<i>R</i>² ≥ 0.99) across all concentrations. Combined PL + PAA treatments resulted in greater inactivation than individual treatments. Organic PAA consistently showed greater inactivation than inorganic HCl, both alone and in combination with PL (<i>p</i> &lt; 0.05). Synergy between PL and PAA was quantified using a synergy index (<i>S</i>), with synergistic effects observed for all combinations (<i>S</i> &gt; 1). These findings demonstrate enhanced inactivation of <i>S. typhimurium</i> with the combined treatment, offering an effective and energy-efficient antimicrobial strategy and laying the foundation for future validation and optimization studies in food-related matrices.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04542-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782698","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":"Microbial Mapping-Guided Sequential Electrolyzed Water Treatment for Microbial Control and Quality Preservation of Silkie Chicken","authors":"Feihong Ji,&nbsp;Marlenne X. Atta-Delgado,&nbsp;Xinyu Liao,&nbsp;Daxi Ren,&nbsp;Juhee Ahn,&nbsp;Tian Ding,&nbsp;Xiuqin Chen","doi":"10.1007/s11947-026-04538-0","DOIUrl":"10.1007/s11947-026-04538-0","url":null,"abstract":"<div><p>Silkie chicken is a premium indigenous breed valued for its melanin-rich meat. Like other fresh poultry products, however, it is susceptible to microbial contamination during slaughter and processing. This study assessed carcass bacterial loads, at five processing stages, environment contamination, and bacterial community dynamics at four representative stages in a commercial facility. Total viable count (TVC) remained high throughout processing, with <i>Serratia</i> and <i>Acinetobacter</i> dominating at different stages. Hierarchical clustering indicated similar community profiles at chilling/disinfection (S3) and packaging (S4). Based on hazard analysis and critical control point (HACCP) principles, S3 was identified as the primary critical control point (CCP). A sequential electrolyzed water (EW) intervention was then optimized in the laboratory using standardized breast-meat pieces obtained from S3 carcasses. Treatment with basic electrolyzed water (BEW) for 5 min followed by acidic electrolyzed water (AEW; pH = 3.1; initial available chlorine concentration, 50 mg/L) for 5 min reduced TVC by 1.35 log CFU/mL, a reduction comparable to that obtained with 200 mg/L NaClO under the tested conditions (<i>p</i> &gt; 0.05). During storage at 4 °C, BEW–AEW limited microbial growth, total volatile basic nitrogen (TVB-N) accumulation, and pH increase, while yielding higher sensory scores than the untreated control on day 3. The control exceeded the applied TVB-N acceptability criteria by day 3, whereas BEW–AEW-treated samples remained within criteria through day 5, indicating a delay of at least 2 days in the first observed loss of quality acceptability. These findings support a microbial mapping-guided approach to process-specific hygiene improvement in commercial Silkie chicken processing.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782092","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":"Stabilization of Spray-Dried 1,4-α-Glucan Branching Enzyme Using a Food-Grade Inulin–Maltodextrin Matrix","authors":"Xudong Liu,&nbsp;Shu Li,&nbsp;Zexi Li,&nbsp;Zhaofeng Li,&nbsp;Hao Zhang,&nbsp;Lining Kang,&nbsp;Shuangfei Li,&nbsp;Enyu Sun,&nbsp;Caiming Li","doi":"10.1007/s11947-026-04536-2","DOIUrl":"10.1007/s11947-026-04536-2","url":null,"abstract":"<div><h3>Background</h3><p>Liquid 1,4-α-glucan branching enzyme (GBE) preparations are prone to activity loss during storage, while spray drying may cause enzyme inactivation due to thermal and dehydration stresses.</p><h3>Objective</h3><p>This study aimed to develop a food-grade carbohydrate matrix to stabilize GBE during spray drying and storage while preserving its catalytic functionality.</p><h3>Results</h3><p>Protective excipients and drying aids were screened, and the optimized treatment (IM2) was defined as the pretreated enzyme solution supplemented with 2.5% (w/v) inulin and 6% (w/v) maltodextrin before spray drying. The IM2 powder achieved an enzyme activity recovery of 93.20%, and its reconstituted solution retained more than 96% of the initial activity after incubation at 65°C for 16 h. After 120 d of storage, the powder maintained good stability, with water activity remaining at 0.17–0.19. Functional analysis showed that spray drying did not impair GBE activity: the native enzyme solution and IM2 reconstituted solution increased the proportion of short chains with a degree of polymerization below 14 (DP &lt; 14) in maltodextrin from 60.46 to 73.97% and 73.88%, respectively. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR) analyses indicated that the inulin–maltodextrin matrix formed a compact amorphous glassy structure with an elevated glass transition temperature (<i>T</i>_g = 72.52°C), which may restrict molecular mobility and stabilize the enzyme.</p><h3>Conclusion</h3><p>This food-grade formulation provides a practical strategy for producing shelf-stable GBE powder for industrial food bioprocessing.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782093","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}