Food Biophysics最新文献

{"title":"Fabrication and Characterization of Protein Fortified Corn Extrudates for Nutritional, Bio-functional, Structural and Organoleptic Properties","authors":"Kinza Fatima,&nbsp;Muhammad Asif,&nbsp;Syed Ali Hassan,&nbsp;Muneefa Naveed,&nbsp;Tayyaba Alvi,&nbsp;Mueen Abbas","doi":"10.1007/s11483-025-09965-8","DOIUrl":"10.1007/s11483-025-09965-8","url":null,"abstract":"<div><p>Ready-to-eat snacks are highly popular among consumers; however, they often have a high glycemic index and are deficient in proteins and micronutrients. To address these issues, this study aimed to develop protein-enriched corn extrudates by incorporating varying concentrations (0–12%) of soybean and quinoa. The results demonstrated that the inclusion of soybean and quinoa had a significant effect on the properties of the corn extrudates. Specifically, the addition of these ingredients resulted in a notable (<i>p</i> &lt; 0.05) increase in protein and fiber content, by 2.05 and 2.22 times, respectively. Furthermore, the antioxidant activity, as indicated by total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) assays, was enhanced by 1.09 and 31.64 times, respectively, compared to the control. The functional properties of the fortified extrudates also showed significant improvement (<i>p</i> &lt; 0.05). Organoleptic properties results showed that T₇ (4% soybean and 4% quinoa addition) was the best treatment. In conclusion, the addition of soybean and quinoa can be used to develop innovative, nutritious, appetizing and healthy extrudates which can help to mitigate malnutrition.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144135272","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}

{"title":"Technological Performance and Bread Quality Descriptors of Bread Formulated with Ancient ‘Forgotten’ Wheat Varieties","authors":"Lacivita Valentina,&nbsp;Derossi Antonio,&nbsp;Lamacchia Carmela,&nbsp;Caporizzi Rossella,&nbsp;Severini Carla","doi":"10.1007/s11483-025-09976-5","DOIUrl":"10.1007/s11483-025-09976-5","url":null,"abstract":"<div><p>Aligned with European vision of valorizing ‘forgotten’ local food, this paper extends the limited information about the bread-making performances of four 'forgotten' ancient soft wheat varieties with the aim of supporting innovative, healthier and more sustainable food ecosystems. The ancient varieties Bianchetta, Frassineto, and Risciola exhibited lower dough stability and a higher degree of softening while Bolero and Autonomia B showed higher stability and a lower degree of softening. This affected the dough development during leaving and baking with the tallest samples formulated with Bolero wheat flour, and the shorter and larger bread samples formulated with Bianchetta, Frassineto and Risciola. The microstructure of samples also was affected by the wheat varieties, with Bolero that limited the porosity fraction (54.9% to 38.1%) and developed the smaller pores (i.e. Gaussian peak value of 150 µm) with high dimensional homogeneity (120 - 200 μm). Contrary, the ancient varieties developed more porous bread samples, especially Bianchetta wheat flour with the largest and the most inhomogeneous pores, with size distribution in the range of 240 μm - 540 μm. The microstructure also affected the texture properties with Bolero and Autonomia B which showed significantly higher values for the Hardness and Chewiness, while bread prepared with Frassineto and Bianchetta were the softest. As expected, during 48 h of storage, the staling affected the overall quality parameters of bread samples, with significant differences between Bolero and the ancient varieties. The increased knowledge should stimulate research and innovation aimed at valorizing local ancient wheat varieties to develop breads or other cereal-based products with enhanced nutritional, sensory, and technological properties, thereby supporting the local economy and a sustainable food system.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140322","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}

{"title":"Analysis of Smart Packaging Film for Tomato Freshness: ZnO-Fe2O3/PVA with Musa Paradisiaca Bract Anthocyanin","authors":"Rubalya Valantina Sathianathan,&nbsp;Jasline Joseph,&nbsp;K Ilanthendral,&nbsp;R Raveena","doi":"10.1007/s11483-025-09971-w","DOIUrl":"10.1007/s11483-025-09971-w","url":null,"abstract":"<div><p>Biodegradable materials from renewable resources combined with nanoparticles (NP) promote sustainability in active film packaging removing carbon imprint on the environment. To enhance the film’s optical barrier, stability, and surface characteristics, a core–shell ZnO-Fe₂O₃ NP was prepared. A rich source of bioactive anthocyanin with antioxidant properties from <i>Musa Paradisiaca</i> bract extract was added to NP to create the smart film. The presence of ZnO and Fe₂O₃ and its NP (28.96 nm) nature was confirmed through XRD and FESEM, and the d-spacing (0.28 nm) was calculated using an HRTEM micrograph. The existence of anthocyanin extracted from Musa paradisiaca bract was verified with UV analysis. Antibacterial activity against <i>E. coli</i> for the films I1- 9 CFU/g and I2- Nil demonstrates the strong efficacy of the smart film against microbes. Films were prepared with varying NP ratios, and their physical properties, water contact angle, UV barrier (4.71- 5.17 eV), film life cycle assessment, and optimal encapsulation with XRD were tested. The combination of anthocyanin pigment, NP, and bract powder creates a smart composite (SC) that maintains the film’s appearance, color, and transparency while extending the shelf life of the covered tomato by 33%. A real-time index of tomato degradation was observed using the pH variation of the film, with ΔE &gt; 3 indicating a visible color change. The study recommends using the prepared film to prolong the shelf life of tomatoes in shops and the food industry during storage and transport.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125862","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}

{"title":"Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes","authors":"Mohd Ghalib Khan,&nbsp;Faizan Ahmad,&nbsp;Sadaf Zaidi,&nbsp;Shahanshah Khan","doi":"10.1007/s11483-025-09973-8","DOIUrl":"10.1007/s11483-025-09973-8","url":null,"abstract":"<div><p>This study investigated the effect of ultrasound-assisted osmotic dehydration as a pre-treatment before tray-drying of Muskmelon (<i>Cucumis melo</i>). The effects were measured in terms of water loss and solute gain during osmosis, convective drying time, shrinkage, colour change, rehydration ratio, texture, and microstructure. At first, muskmelon cubes of side 2 cm and weight 10 ± 0.05 g were immersed in a sucrose solution of 30°Brix, maintaining a fruit-to-solution ratio of 1:10. Then, the sucrose solution containing samples were subjected to ultrasonication for 30 min. The osmotic dehydration was further carried out for 150 min with agitation at 150 rpm. In order to optimize the ultrasound power for the studied parameters, the power of magnitude 162.5, 325, 487.5, and 650 W were applied. All different powers of ultrasound significantly influenced the studied parameters to some extent. The influence was less at low power and continuously increased with an increase in the magnitude of power. Ultrasound-assisted osmotic dehydration resulted in higher water loss and lower solute gain during osmosis. It significantly reduced the tray drying time, decreased the colour change, reduced shrinkage, and improved the rehydration ability of dried muskmelon. Ultrasound-assisted osmotic dehydration at 325 W ultrasound power resulted in the texture of rehydrated muskmelon closer to fresh muskmelon. However, the higher power of ultrasound (487.5 &amp; 650 W) resulted in a softer texture. The microstructure analysis of dried muskmelon revealed the formation of microscopic channels. The increase in ultrasound power resulted in an increased number of microchannels. Hence, ultrasound-assisted osmotic dehydration pre-treatment followed by tray drying can ensure the availability of efficiently dried good quality muskmelon, which can be consumed after rehydration as an alternative of fresh muskmelon, even during the off-season.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108449","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}

{"title":"Structure and Anti-Inflammatory Activities of Two ι-Carrageenan with Different Molecular Weights During In Vitro Human Intestinal Flora Fermentation","authors":"Mingjing Zheng,&nbsp;Shiqi Shen,&nbsp;Zhipeng Li,&nbsp;Tao Hong,&nbsp;Yanbing Zhu,&nbsp;Yuanfan Yang,&nbsp;Hui Ni,&nbsp;Zedong Jiang","doi":"10.1007/s11483-025-09963-w","DOIUrl":"10.1007/s11483-025-09963-w","url":null,"abstract":"<div><p>The structure and anti-inflammatory activities of two ι-carrageenan with high molecular weight (HI-CA) and low molecular weight (LI-CA), as well as their fermented products during in vitro human intestinal flora on lipopolysaccharide (LPS)-induced RAW264.7 cells were analyzed. The results suggested that LI-CA had higher uronic acid and reducing sugar contents than HI-CA. Both HI-CA and LI-CA were mainly degraded at the simulated transverse colon fermentation for 36 h, greatly increased short-chain fatty acids (SCFAs) productions, and showed good in vitro anti-inflammatory activities on LPS-induced RAW264.7. Compared with HI-CA, LI-CA had better effects. Especially with LI-CA fermentation at simulated descending colon for 24 h, total butyric acid was up to 422.81 ± 1.62 mM, which was 2.41 times higher than that of HI-CA fermentation. Moreover, the fermented products of LI-CA significantly decreased productions of 66.64–76.19% nitric oxide, 26.42–29.91% reactive oxygen species and 12.38–31.84% tumor necrosis factor-α in LPS-induced RAW264.7, and increased the phosphorylation levels of c-Jun amino-terminal kinase and protein kinase p38 in the LPS-induced mitogen-activated protein kinase (MAPK) signaling pathway. The superior anti-inflammatory activity of ι-carrageenan LI-CA may be related with its lower molecular weight, higher uronic acid and reducing sugar contents, and more SCFAs production fermentation, suggesting the potential application of ι-carrageenan with low molecular weight for anti-inflammatory therapy.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100428","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}

{"title":"Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review","authors":"Bertrand Muhoza,&nbsp;Angelo Uriho","doi":"10.1007/s11483-025-09974-7","DOIUrl":"10.1007/s11483-025-09974-7","url":null,"abstract":"<div><p>In view of using natural ingredients in food, extensive research has been conducted on the extraction, encapsulation, and application of essential oils. Although essential oils are used as antimicrobial agents, antioxidants, pesticides, and fragrances, they have low solubility in water and are sensitive to high temperatures and oxidation. Techniques such as spray drying, freeze drying, coacervation, liposomes, and emulsions are used to encapsulate essential oils and increase their stability and water dispersibility. High temperatures during spray drying can lead to thermal oxidation, and the phospholipid layers of liposomes are sensitive to oxidation and mechanical stress. Emulsions are not thermodynamically stable and are susceptible to coalescence, Oswald ripening, and flocculation. Encapsulation in biopolymers limits the volatility, enhances the dispersibility in water and thermal stability, and allows sustained release. Freeze drying is used to preserve encapsulated essential oils due to low-temperature. Freezing temperature influences the size of ice crystals, which in turn may lead to powder with small or large pores. Additionally, biopolymers present at the ice interface govern the ice crystal size, which later influences the pore size and porosity of freeze-dried powder. Powders with high porosity disperse faster but have low encapsulation efficiency and are susceptible to oxidative degradation during storage. Small-pore powders have high encapsulation efficiency but have limited solubility in water. In this prospect, this review explores how wall materials, encapsulation systems, and freeze-drying conditions affect the properties, stability, and release of essential oils encapsulated in biopolymeric matrices; and finally, challenges and prospects for the study are presented.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084990","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}

{"title":"Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials","authors":"Kartini Kartini,&nbsp;Shereen Graciela Wijaya,&nbsp;Ni Nyoman Yulia Pusparini,&nbsp;Grace Kandinata,&nbsp;Jefika Grace Angelia Sung,&nbsp;Roisah Nawatila","doi":"10.1007/s11483-025-09972-9","DOIUrl":"10.1007/s11483-025-09972-9","url":null,"abstract":"<div><p>Roselle (<i>Hibiscus sabdariffa</i> L.) anthocyanins serve as both colorants and bioactive compounds but are highly unstable to pH, light, heat, metal ions, oxygen, and enzymes. Microencapsulation using appropriate techniques and matrix materials enhances the stability of anthocyanins. This study aimed to compare the physicochemical properties and antioxidant activity of spray-dried microencapsulated roselle anthocyanins using a single matrix (maltodextrin) and binary matrix combinations. The binary matrices included maltodextrin-alginate at ratios of 49:1, 47:3, and 46:4, and maltodextrin-carboxymethyl cellulose at ratios of 49.5:0.5, 49:1, and 48:2. The use of a binary matrix improved the physicochemical properties of the microcapsules. The selected matrices, maltodextrin-alginate (49:1) and maltodextrin-carboxymethyl cellulose (49:1), produced microcapsules with the following characteristics, a yield of 52.80% and 50.67%, a pink-colored powder with a non-sticky texture, moisture content of 2.95% and 3.87%, encapsulation efficiency of 98.01% and 98.80%, an average particle size of 1.406 μm and 1.365 μm with a homogeneous distribution (PDI &lt; 0.7), and the capacity to retain red color stability at pH 2.6–5. The microcapsules exhibited an amorphous structure characterized by a non-spherical and agglomerated form. ATR-FTIR analysis confirmed that the anthocyanins were successfully trapped within the matrix through visible changes in the spectra. The microcapsules demonstrated free radical scavenging activity against DPPH, with IC₅₀ values of 3.8087 and 3.0438 mg/mL. The addition of alginate or carboxymethyl cellulose to maltodextrin as a matrix not only resulted in powder with improved physicochemical properties but also enhanced encapsulation efficiency, suggesting their potential for stabilizing anthocyanins in functional food applications. Therefore, further research is needed to explore other binary matrix combinations, optimize the release behavior of anthocyanins, and evaluate their performance in real food or pharmaceutical applications.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090943","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}

{"title":"Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase","authors":"Somnath Basak,&nbsp;Rekha S. Singhal","doi":"10.1007/s11483-025-09970-x","DOIUrl":"10.1007/s11483-025-09970-x","url":null,"abstract":"<div><p>Chronic pancreatitis is often associated with a decreased secretion of α-amylase by the pancreas. Hence, oral administration of α-amylase becomes essential; however, only a small portion of the enzyme reaches the duodenum due to inactivation of the enzyme in the gastric environment. Hence, composite gelation of pea protein and gellan [high-acyl (PP_HAG)] and [low-acyl (PP_LAG)] was studied in the presence of glucono-δ-lactone (GDL) to encapsulate and protect α-amylase from the gastric environment and facilitate a controlled in-vitro release in the intestine. The sole pea protein gel (PP) was fabricated by the pH shift and transglutaminase treatment. The pH of composite gelation was around 3.0-3.5, inducing electrostatic interactions between pea protein and gellan. Hydrogen and ionic bonds were observed in composite gels, while hydrophobic interactions were predominant in PP. A higher water holding capacity and a lower pore size, crystallinity and swelling index were observed in the composite gels. PP_HAG exhibited greater swelling in simulated gastric fluid (SGF) than in simulated intestinal fluid (SIF), while PP_LAG exhibited greater swelling in SIF. Although PP resulted in a spurt release of α-amylase, PP_LAG resulted in a sustained release in the SGF. PP_HAG on the other hand, efficiently protected α-amylase from gastric conditions and facilitated a controlled release in SIF.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938482","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}

{"title":"Enhanced Functionalities of Starch-Based Nanocomposite Films Incorporating Lignin Nanoparticles and Cinnamaldehyde for Sustainable Food Packaging Applications","authors":"Sepideh Mehralitabar Firouzjaei,&nbsp;Maryam Nikzad,&nbsp;Sohrab Kazemi,&nbsp;Hassan Yousefnia Pasha","doi":"10.1007/s11483-025-09968-5","DOIUrl":"10.1007/s11483-025-09968-5","url":null,"abstract":"<div><p>The utilization of lignin nanoparticles (LNPs) derived from black liquor, in combination with cinnamaldehyde (CI), shows great potential for the development of high-performance composite films in the food packaging industry. This study presents an approach for preparing LNPs from black liquor and integrating them with CI into starch (ST) films to produce active nanocomposite films with specific functionalities. Binary and ternary ST-based nanocomposites were prepared with varying weight percentages of LNPs (1, 3, and 5 wt%) and CI (3 and 5 wt%). Characterization of the resulting nanocomposites revealed significant improvements in physicochemical, morphological, thermal, mechanical, optical, antioxidant, and antimicrobial properties. The composite films exhibited a low water vapor transmission rate (WVP: 3.97 to 3.06 × 10^− 10 g s^− 1m^− 1Pa^− 1), reduced water solubility (WS: 53.00 to 19.76%), and enhanced mechanical strength (tensile strength: 3.66 to 5.15 MPa). The inclusion of LNPs also provided UV-blocking properties while maintaining visible light transmission and improved thermal stability. Morphological studies showed smooth surfaces without cracks or pores. Additionally, the composite films demonstrated antibacterial activity against <i>S. aureus</i> and <i>E. coli</i>, with enhanced efficacy in ternary-based nanocomposites. Overall, the combination of ST film with LNPs and CI shows promise for advanced functionalities in food packaging applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930132","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}

{"title":"Exploring Sustainable Protein Alternatives: Physicochemical and Functional Properties of Paper Mulberry (Broussonetia papyrifera (Linn.) L’Hér. ex Vent.) Proteins","authors":"Jiarui Cao,&nbsp;Longxin Lai,&nbsp;Kehong Liang,&nbsp;Yaosong Wang,&nbsp;Jiahong Wang,&nbsp;Pengfei Yu,&nbsp;Fuliang Cao,&nbsp;Erzheng Su","doi":"10.1007/s11483-025-09969-4","DOIUrl":"10.1007/s11483-025-09969-4","url":null,"abstract":"<div><p>Plant leaves are emerging as sustainable protein sources due to their renewability and high nutritional value. This study systematically investigated the proteins in paper mulberry (<i>Broussonetia papyrifera</i> (Linn.) L’Hér. ex Vent.) leaves, including a protein extract with 45.44 ± 2.47% purity and its predominant albumin fraction with 30.63 ± 5.51% purity. Amino acid analysis revealed total amino acid contents of 21.60% (protein extract) and 31.92% (albumin), with essential amino acids meeting FAO/WHO recommendations for adults but falling slightly short of sulfur amino acid requirements for children (2–5 years). Secondary structures were dominated by β-sheets, conferring structural stability. Differential scanning calorimetry identified two distinct thermal transitions: the protein extract denatured at 84.70 ℃ and 150.40 ℃, while albumin demonstrated superior thermal stability with denaturation temperatures of 101.67 ℃ and 154.90 ℃. Functional properties demonstrated pH-dependent solubility (U-shaped curves, minimum at pH 4.0), with the protein extract showing superior water absorption capacity (5.77 ± 0.11 g/g) and albumin exhibiting higher oil absorption capacity (3.32 ± 0.01 g/g). Emulsification characteristic mirrored solubility trends, peaking under alkaline conditions (EAI: ~ 6 m²/g, ESI: ~ 25 min). The protein extract (14% w/v) exhibited stronger gelling ability than albumin (16% w/v). However, both proteins demonstrated relatively low foaming capacity across all pH ranges tested. Despite challenges like low protein purity and limited foaming performance, paper mulberry leaf proteins offer potential for food applications, particularly in systems requiring thermal stability and hydration capabilities. This study underscores the need for optimized extraction methods to enhance purity and functional properties for commercial utilization.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930133","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}