Food Biophysics最新文献

Optimization, Characterization, and Application of Soy Protein Isolate–Catechin Composite Microspheres in Emulsified Beef Balls 大豆分离蛋白-儿茶素复合微球在乳化牛肉球中的优化、表征及应用

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-29 DOI: 10.1007/s11483-026-10207-8

Muhammad Zain Ul Aabideen, Lijing Geng, Aqsa Shafique, Hang Fu, Wei Huang, Dan Wang, Dongsheng Jia, Ao Wang, Rong Qi, Mbinga Isequias Elamba Tertulliano, Zhou Wei

{"title":"Optimization, Characterization, and Application of Soy Protein Isolate–Catechin Composite Microspheres in Emulsified Beef Balls","authors":"Muhammad Zain Ul Aabideen, Lijing Geng, Aqsa Shafique, Hang Fu, Wei Huang, Dan Wang, Dongsheng Jia, Ao Wang, Rong Qi, Mbinga Isequias Elamba Tertulliano, Zhou Wei","doi":"10.1007/s11483-026-10207-8","DOIUrl":"10.1007/s11483-026-10207-8","url":null,"abstract":"<div><p>Although catechins are strong dietary antioxidants with proven health benefits, yet they are very sensitive and unstable under normal condition to be used in practical food applications. To address this, a food-grade delivery system was developed through pH-driven co-assembly of catechin (CAT) with soy protein isolate (SPI), forming composite microspheres without the addition of chemical solvents or crosslinkers. The final assembly pH was identified as the primary factor affecting encapsulation, achieving a loading of 62.01%. The resulting microspheres (~ 16.8 nm) were stable, with analyses confirming encapsulation via hydrogen bonding and hydrophobic interactions, alongside a crystalline-to-amorphous transition of catechin. This improved stability under heat, salt, and pH stress while preventing loss in antioxidant activity. When applied to emulsified beef balls, 1.0% SPI-CAT reduced cooking loss (27% to 21%), increased yield (78%), and improved texture without affecting sensory quality. By linking molecular-scale composite characterization directly to functional performance in a real meat matrix within a single study, these results highlight its potential as a plant-based ingredient for stabilizing bioactives in food systems.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Acorn (Quercus variabilis BL.) Shells Extract Alleviating Postprandial Blood Glucose Via α-amylase and α-glucosidase Inhibition and Starch Digestion Resistance 橡子壳提取物通过抑制α-淀粉酶和α-葡萄糖苷酶及抗淀粉消化降低餐后血糖

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-29 DOI: 10.1007/s11483-026-10199-5

Zixuan Han, Nan Lin, Zongyao Liang, Xuchang Duan

{"title":"Acorn (Quercus variabilis BL.) Shells Extract Alleviating Postprandial Blood Glucose Via α-amylase and α-glucosidase Inhibition and Starch Digestion Resistance","authors":"Zixuan Han, Nan Lin, Zongyao Liang, Xuchang Duan","doi":"10.1007/s11483-026-10199-5","DOIUrl":"10.1007/s11483-026-10199-5","url":null,"abstract":"<div><p>Acorn (<i>Quercus variabilis</i> BL.) shells as by-product were rich in phenolic acids, flavonoids and triterpene, exhibiting inhibitory activity against carbohydrate-hydrolyzing enzymes. This study investigated the inhibitory mechanism of acorn shells extract against α-amylase and α-glucosidase and evaluated its potential to modulate postprandial blood glucose. Enzyme inhibition assays demonstrated that ASE effectively inhibited both α-amylase and α-glucosidase, with IC<sub>50</sub> values of 0.352 and 0.0158 mg/mL, respectively. Enzymatic kinetics assays and spectroscopy revealed a mixed inhibition pattern, indicating that the extract interacted with both free enzymes and enzyme-substrate complexes. Fluorescence quenching and circular dichroism spectroscopy further showed that the extract bound to the enzymes primarily through hydrophobic interactions, resulting in conformational alterations characterized by enhanced tryptophan fluorescence quenching and a reduction in α-helical content. Subsequently, in vitro starch digestion test showed 25% extract-starch significantly reduced the starch digestibility (60.48%) after 120 min of digestion, while 5% extract-starch also delayed the digestion (60 min). Furthermore, starch and glucose tolerance tests in mice showed that the extract attenuated postprandial glycemic excursions, reducing peak blood glucose levels by 29.15% and 30.77% following starch and glucose loading, respectively. Collectively, these findings suggest that acorn shells extract alleviates postprandial hyperglycemia through multiple mechanisms, including inhibition of digestive enzymes, reduction of starch digestibility, and modulation of glucose handling in vivo. Acorn shell extract therefore represents a promising functional ingredient for the development of foods and nutraceuticals aimed at glycemic management.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148838079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional and Smart Applications of Bee Products in Gastronomy: From Food Enhancers to Edible Coatings 蜂产品在烹饪中的功能和智能应用：从食品增强剂到可食用涂料

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-28 DOI: 10.1007/s11483-026-10209-6

Rodica Mărgăoan, Alexandru Nicolescu, Burcu Aydoğan, Mihaiela Cornea-Cipcigan, Leonora Adamchuk, Ralitsa Balkanska, Sorin Daniel Dan, Nicodim Fiț, Erkan Topal, Alexandra Tăbăran

{"title":"Functional and Smart Applications of Bee Products in Gastronomy: From Food Enhancers to Edible Coatings","authors":"Rodica Mărgăoan, Alexandru Nicolescu, Burcu Aydoğan, Mihaiela Cornea-Cipcigan, Leonora Adamchuk, Ralitsa Balkanska, Sorin Daniel Dan, Nicodim Fiț, Erkan Topal, Alexandra Tăbăran","doi":"10.1007/s11483-026-10209-6","DOIUrl":"10.1007/s11483-026-10209-6","url":null,"abstract":"<div><p>Bee products (i.e., honey, bee pollen, bee bread, beeswax, propolis, bee brood, and royal jelly) present significant potential as functional ingredients, in conjunction with their antimicrobial and antioxidant properties. As such, they are valuable natural alternatives to synthetic additives in food preservation and enhancement systems. Recent trends in food processing technology demonstrate the incorporation of bee products for innovative gastronomic applications, emerging as powerful functional ingredients in the enrichment of sensorial, nutritional, and preservative properties of foods. The development of bee product-based smart edible coatings is a breakthrough in sustainable food packaging practices, providing enhanced mechano-functional properties to the food matrix (i.e., regulation of oxygen and water vapor exchange, preservation and protection, flexibility and elasticity). Especially being represented by biopolymer-based matrices, these multifunctional innovations can be employed for superior storage and elongation of shelf-life for fruits, vegetables, meat, poultry, and fish. Despite this existing potential for revolutionizing gastronomic applications, bee products present several limitations which must be addressed. This review aimed to research bee products’ integration into modern gastronomic systems, in the context of environmental issues and rapidly changing consumer preferences, while offering a base for solving future limitations and issues.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10209-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

New Approaches for Monitoring Edible Coating Quality Using Hyperspectral Imaging (HSI) and Chemometrics 利用高光谱成像（HSI）和化学计量学监测食用涂层质量的新方法

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-28 DOI: 10.1007/s11483-026-10208-7

Yasmin Lima Brasil, Giulia Gorla, Darlei G. D. B. Oliveira, Pamela Sanhueza-Novoa, José Manuel Amigo, Douglas Fernandes Barbin

{"title":"New Approaches for Monitoring Edible Coating Quality Using Hyperspectral Imaging (HSI) and Chemometrics","authors":"Yasmin Lima Brasil, Giulia Gorla, Darlei G. D. B. Oliveira, Pamela Sanhueza-Novoa, José Manuel Amigo, Douglas Fernandes Barbin","doi":"10.1007/s11483-026-10208-7","DOIUrl":"10.1007/s11483-026-10208-7","url":null,"abstract":"<div><p>Preserving fruit quality after harvest presents a major challenge for the food industry, and edible coatings are increasingly proposed as sustainable alternatives to synthetic packaging materials. This work offers a concise review of recent advances in edible coatings for fruit preservation, along with an experimental demonstration of near-infrared hyperspectral imaging (NIR-HSI) as a non-destructive method to assess coating effectiveness during storage. A bibliometric analysis and review of literature from 2020 to 2025 show a rising focus on polysaccharide- and protein-based coatings enriched with natural additives to improve barrier and antimicrobial properties. Additionally, an example is presented involving strawberries coated with an edible formulation of cassava starch, cellulose, and oregano essential oil, monitored over a ten-day period using NIR-HSI (996–2505 nm). Multivariate analysis (principal component analysis (PCA), K-means clustering (K-means), multivariate curve resolution – alternating least squares (MCR-ALS), and partial least squares – discriminant analysis (PLS-DA)), was applied to characterize coating integrity and fruit deterioration over time and across sample surface. The results show that NIR-HSI effectively distinguishes between coated and uncoated samples, measures moisture loss, and tracks enzymatic browning, with spectral changes closely linked to storage duration. The study underscores the potential of NIR-HSI as a promising approach for real-time, noninvasive monitoring of fruit freshness and edible coating, providing valuable insights for sustainable postharvest management and smart packaging solutions.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10208-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kinetic and Oxidative Stability of Oil-in-Water Pickering Emulsions Stabilized by Lysozyme-Ferulic Acid Conjugates 溶菌酶-阿魏酸偶联物稳定水包油酸洗乳的动力学和氧化稳定性

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-28 DOI: 10.1007/s11483-026-10212-x

Bruno Sérgio Toledo Barbosa, Carlos Eduardo de Souza Teodoro, Edwin Elard Garcia-Rojas

{"title":"Kinetic and Oxidative Stability of Oil-in-Water Pickering Emulsions Stabilized by Lysozyme-Ferulic Acid Conjugates","authors":"Bruno Sérgio Toledo Barbosa, Carlos Eduardo de Souza Teodoro, Edwin Elard Garcia-Rojas","doi":"10.1007/s11483-026-10212-x","DOIUrl":"10.1007/s11483-026-10212-x","url":null,"abstract":"<div><p>The demand for ingredients with natural appeal has driven the development of multifunctional natural emulsifiers. This study aimed to synthesize covalent conjugates of lysozyme (LYS) and ferulic acid (FA) via a free radical reaction and investigate their application in stabilizing soybean oil Pickering emulsions. Conjugate formation was confirmed by SDS-PAGE and FTIR and UV-Vis spectroscopy, indicating alterations in the protein’s tertiary structure. The LYS-FA conjugate exhibited techno-functional properties superior to native lysozyme, including higher emulsifying capacity and antioxidant activity, with inhibition values above 74% for both DPPH and ABTS. Furthermore, in vitro digestion studies demonstrated that conjugation protected FA from degradation in the gastric phase. Oil-in-water Pickering emulsions were prepared with different conjugate concentrations from 2 to 4% w/w in the aqueous phase. The formulation with 4% LYS-FA resulted in an excellent kinetic stability, showing no creaming for 8 days. Rheology revealed pseudoplastic behavior with a predominantly elastic character, where G’ was higher than G’’, suggesting the formation of a robust network at the interface. In addition to physical stability, the Pickering emulsions significantly retarded the primary and secondary lipid oxidation of the encapsulated soybean oil compared to the control, attributed to the interfacial barrier and antioxidant action formed by the conjugate. These results suggest that LYS-FA conjugates are promising candidates as emulsifiers with good techno-functional properties and antioxidant capacity for applications in the food industry.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10212-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Surfactant-Based Swollen Micelles Loaded with Oregano and Thyme Essential Oils as Aqueous Functional Ingredients: Colloidal Stability, Gastrointestinal Behavior, and Biological Activity 以表面活性剂为基础的膨胀胶束负载牛至和百里香精油作为水功能成分：胶体稳定性，胃肠道行为和生物活性

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-22 DOI: 10.1007/s11483-026-10206-9

Agustina Delmonte, Flavia F. Visentini, Florencia M. M. Franco, Emilia Hick, Patricia G. Burns, Liliana G. Santiago, Adrián A. Perez

{"title":"Surfactant-Based Swollen Micelles Loaded with Oregano and Thyme Essential Oils as Aqueous Functional Ingredients: Colloidal Stability, Gastrointestinal Behavior, and Biological Activity","authors":"Agustina Delmonte, Flavia F. Visentini, Florencia M. M. Franco, Emilia Hick, Patricia G. Burns, Liliana G. Santiago, Adrián A. Perez","doi":"10.1007/s11483-026-10206-9","DOIUrl":"10.1007/s11483-026-10206-9","url":null,"abstract":"<div><p>The encapsulation of essential oils (EOs) in nanostructured delivery systems represents a promising strategy to improve their dispersion and stability in aqueous environments. In this study, oregano (ore-EO) and thyme (thy-EO) EOs were encapsulated in Tween 80/ethanol based swollen micelles (SMs), reaching final EO loadings of 0.17% and 0.21% (w/w), respectively. EO-loaded SMs showed nanometric sizes ranging from 9 to 18 nm, and remained colloidally stable after exposure to temperature, ionic strength, dilution, pH, and centrifugation stress. After in vitro gastrointestinal digestion, EO-loaded SMs formed intestinal micellar structures with diameters of 69 ± 2 nm for ore-EO and 58 ± 3 nm for thy-EO. Ore-EO showed higher digestive stability and effective bioaccessibility than thy-EO, with values of 93 ± 3% and 94 ± 8%, respectively, compared with 61 ± 3% for both parameters in thy-EO systems. The digested micellar phase retained antioxidant activity, reaching 4.5 ± 0.4 and 3.4 ± 0.3 mg Trolox mL⁻¹ for ore-EO and thy-EO SMs, respectively. Free EOs inhibited all tested <i>Candida</i> spp. strains at 0.5 mg mL⁻¹, whereas encapsulated EOs showed MIC values of 0.5–1.0 mg mL⁻¹ for ore-EO and 0.5–2.0 mg mL⁻¹ for thy-EO, indicating that micellar incorporation reduced the immediate availability of active compounds. In general, these findings indicate that surfactant-based SMs are effective systems for the solubilization and stabilization of EOs, enabling their incorporation into aqueous environments and maintaining their bioactive properties, while modulating their antifungal activity.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How pH and Temperature Shape β-Lactoglobulin Binding to Vanillin, Caffeine and Gallic Acid pH和温度如何影响β-乳球蛋白与香兰素、咖啡因和没食子酸的结合

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-19 DOI: 10.1007/s11483-026-10205-w

Hilal Yılmaz, Merve Aksoy Dirim, Beytullah Tatar, Hasan Ufuk Celebioglu

{"title":"How pH and Temperature Shape β-Lactoglobulin Binding to Vanillin, Caffeine and Gallic Acid","authors":"Hilal Yılmaz, Merve Aksoy Dirim, Beytullah Tatar, Hasan Ufuk Celebioglu","doi":"10.1007/s11483-026-10205-w","DOIUrl":"10.1007/s11483-026-10205-w","url":null,"abstract":"<div><p>Understanding the interaction of β-lactoglobulin (BLG) with food-derived bioactives is important for designing functional dairy formulations and protein-based delivery systems. This study evaluated the binding behavior of BLG with vanillin (VAN), caffeine (CAF), and gallic acid (GA) at pH 3 and 7 and temperatures of 298, 310, and 318 K using fluorescence spectroscopy, circular dichroism (CD), and scanning electron microscopy (SEM). All ligands caused concentration-dependent fluorescence quenching, suggesting interaction with BLG. At pH 7 and 318 K, Stern–Volmer constants (K<sub>SV</sub>) were 43.3 × 10³, 10.3 × 10³, and 10.2 × 10³ M⁻¹ for VAN, CAF, and GA, respectively, indicating stronger quenching efficiency for VAN. Binding constants (K<sub>a</sub>) reached 65 × 10³ M⁻¹ for VAN and 83 × 10³ M⁻¹ for GA, whereas CAF showed lower affinity (4 × 10³ M⁻¹). In general, binding affinity decreased under acidic conditions, demonstrating the sensitivity of BLG–ligand interactions to environmental pH. Thermodynamic analysis indicated that VAN–BLG and GA–BLG associations were mainly driven by hydrophobic interactions, whereas CAF binding was dominated by hydrogen bonding and van der Waals forces. CD spectra revealed minor structural alterations of BLG upon ligand binding, with slightly greater spectral changes observed for GA, particularly at pH 3. SEM analysis showed distinct dried-state morphologies depending on ligand type. These findings demonstrate that ligand structure, pH, and temperature strongly regulate BLG binding behavior and highlight the potential of BLG as a tunable carrier matrix for stabilization and delivery of selected bioactive compounds in dairy-based systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Zein-Based Terpineol-Loaded Nanoparticles for Sustainable Management of Potato Blight 玉米蛋白基载松油醇纳米颗粒用于马铃薯疫病的可持续治理

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-15 DOI: 10.1007/s11483-026-10203-y

Abhishek Pathak, Neetesh Mandal, Kuldeep Gauliya, Manish Kumar Manjhi, Devanshi Chandel Upadhyaya, Chandrama Prakash Upadhyaya

{"title":"Zein-Based Terpineol-Loaded Nanoparticles for Sustainable Management of Potato Blight","authors":"Abhishek Pathak, Neetesh Mandal, Kuldeep Gauliya, Manish Kumar Manjhi, Devanshi Chandel Upadhyaya, Chandrama Prakash Upadhyaya","doi":"10.1007/s11483-026-10203-y","DOIUrl":"10.1007/s11483-026-10203-y","url":null,"abstract":"<div><p>The widespread use of synthetic fungicides has led to increasing reports of pathogen resistance and environmental contamination, reducing disease control efficacy and highlighting the need for sustainable alternatives. Terpineol-loaded zein nanoparticles (Ter-ZNPs) were prepared by the antisolvent precipitation method owing to its mild processing conditions and suitability for encapsulating hydrophobic compounds. The nanoparticles were characterized by UV–Vis Spectroscopy, FTIR, TEM, and DLS analyses, revealing spherical particles with an average size of 134.33 ± 26.95 nm, a zeta potential of -24.64 ± 0.91 mV, a polydispersity index (PDI) value 0.18 ± 0.035 and high encapsulation efficiency of 71.47 ± 4.67%. Molecular docking confirmed stable interactions between zein and terpineol via hydrogen bonding and hydrophobic forces. Further, antifungal assays have demonstrated that Ter-ZNPs exhibited comparable antifungal efficacy at nearly half the concentration of free terpineol, with significantly lower MIC, MFC, and MGI<sub>50</sub> values against <i>Fusarium solani</i>, <i>Alternaria solani</i>, and <i>Phytophthora infestans</i>. In vivo experiments on potato plants indicated that Ter-ZNPs reduced late blight severity to 29.01 ± 2.70%, compared to 36.72 ± 2.53% for free terpineol and 75.90 ± 4.94% in the untreated control, while significantly improving growth, biomass accumulation, tuber yield (147.6 ± 12 g), and photosynthetic pigment content. Additionally, Ter-ZNPs increased the activities of antioxidant enzymes (CAT, POD, SOD, PPO) and lowered oxidative stress markers (MDA and H<sub>2</sub>O<sub>2</sub>), indicating improved defence responses under pathogen stress. Overall, Ter-ZNPs enhanced the antifungal efficacy of terpineol while promoting the plant growth and yield, supporting their potential as an eco-friendly nanobiopesticide for sustainble crop disease management.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pectin/Pullulan Composite Films Incorporated with Pomelo Peel Extract-Mediated Silver Nanoparticles: Preparation, Characterization and Application in Grape Preservation 柚皮提取物介导纳米银的果胶/普鲁兰复合膜的制备、表征及其在葡萄保鲜中的应用

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-14 DOI: 10.1007/s11483-026-10202-z

Phitchayaphak Ketseesung, Suwimon Datarun, Bussarin Ksapabutr, Budsaraporn Ngampanya

{"title":"Pectin/Pullulan Composite Films Incorporated with Pomelo Peel Extract-Mediated Silver Nanoparticles: Preparation, Characterization and Application in Grape Preservation","authors":"Phitchayaphak Ketseesung, Suwimon Datarun, Bussarin Ksapabutr, Budsaraporn Ngampanya","doi":"10.1007/s11483-026-10202-z","DOIUrl":"10.1007/s11483-026-10202-z","url":null,"abstract":"<div><p>This study developed pectin/pullulan (PEC/PUL) composite films incorporated with pomelo peel extract (PPE)-mediated silver nanoparticles (AgNPs) for active fruit packaging. AgNPs with an average particle size of 17 ± 11 nm were synthesized using 3 mM AgNO<sub>3</sub> and PPE under alkaline conditions (pH 10). Films were prepared at a PEC/PUL ratio of 1:1 with 40% glycerol and 0–3% (w/w) AgNPs. AgNPs incorporation significantly affected film structure and mechanical properties without substantially changing thickness. At 0.5% AgNPs, tensile strength and Young’s modulus reached 12.07 and 141.24 MPa, respectively. Increasing AgNPs to 0.75–1% reduced tensile strength and elongation at break, whereas the film containing 3% AgNPs retained a tensile strength of 8.12 MPa and adequate flexibility. Fourier transform infrared spectroscopy (FTIR) confirmed the integrity of the biopolymer functional groups, X-ray diffraction spectroscopy (XRD) verified the face-centered cubic structure of AgNPs, and Environmental scanning electron microscope (ESEM) showed uniform nanoparticle dispersion. AgNPs incorporation enhanced UV-blocking ability and thermal stability while reducing water vapor permeability. The 3% AgNPs film showed the greatest UV-blocking effectiveness and the lowest water vapor permeability of 2.9405 × 10⁻⁶ g·m/m<sup>2</sup>·Pa·day. The films also exhibited antibacterial activity against <i>Escherichia coli</i>, <i>Pseudomonas aeruginosa</i>, and <i>Staphylococcus aureus</i>. HepG2 cell viability decreased with increasing AgNPs concentration, indicating the need for concentration optimization. During 14-day storage at 4 °C, the 3% AgNPs film preserved grape freshness, structural integrity, and moisture content while inhibiting microbial growth. These findings indicate that PEC/PUL/AgNPs films are promising sustainable active packaging materials, although their safety requires further evaluation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microencapsulation of Clove Leaf Essential Oil Using Camelina Sativa Seed Mucilage and Gum Arabic: Encapsulation Efficiency, Physicochemical Properties and Bioaccessibility 用亚麻籽胶和阿拉伯胶微胶囊化丁香叶精油：包封效率、理化性质和生物可及性

IF 3.9 4区农林科学

Food Biophysics Pub Date : 2026-08-14 DOI: 10.1007/s11483-026-10196-8

Ayse Nur Akpinar, Selvi Secil Sahin, Cansu Ekin Bonacina

{"title":"Microencapsulation of Clove Leaf Essential Oil Using Camelina Sativa Seed Mucilage and Gum Arabic: Encapsulation Efficiency, Physicochemical Properties and Bioaccessibility","authors":"Ayse Nur Akpinar, Selvi Secil Sahin, Cansu Ekin Bonacina","doi":"10.1007/s11483-026-10196-8","DOIUrl":"10.1007/s11483-026-10196-8","url":null,"abstract":"<div><p>This study investigated the feasibility of camelina (<i>Camelina sativa</i> L.) seed mucilage (CM) as a natural wall material in the microencapsulation of clove leaf essential oil (CLEO) in combination with gum arabic (GA), with a focus on encapsulation efficiency, physicochemical properties, morphology, and eugenol bioaccessibility. Oil-in-water emulsions (5:15:80, CLEO: wall material: water) were prepared with increasing CM proportions (0–0.75%, w/w) and freeze-dried to obtain microcapsules. The extraction yield of CM was 6.13 ± 0.47%, the eugenol content of CLEO was 75.44 ± 1.67%. All emulsions exhibited no creaming, indicating good physical stability. Increasing CM content led to larger particle sizes and modifications in microcapsule morphology. The highest encapsulation efficiency (77.28%) was achieved at a GA: CM ratio of 14.50:0.50% (CM50), exceeding that of the GA-only formulation, whereas further increases in CM content resulted in reduced encapsulation efficiency. Thermal analysis revealed subtle improvements in matrix homogeneity at moderate CM levels, while excessive CM did not provide additional thermal advantages. Although CM increased the antioxidant capacity of the coating material, excessive CM reduced the antioxidant activity of the microcapsules. The total phenolic contents of the microcapsules were higher than that of CLEO. Eugenol bioaccessibility was significantly influenced by CM concentration, reaching a maximum value of 59.16% in the CM50 formulation, following the same trend as encapsulation efficiency. Overall, CM, when used at an appropriate level in combination with GA, provides an effective delivery system for CLEO and significantly improved eugenol bioaccessibility, demonstrating its potential as a promising new coating material for encapsulation technology.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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