Food Biophysics最新文献

{"title":"Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour","authors":"Sateesh Kumar Gupta,&nbsp;Ranveer Kumar","doi":"10.1007/s11483-025-09936-z","DOIUrl":"10.1007/s11483-025-09936-z","url":null,"abstract":"<div><p>Investigations on structure and dynamics of LMP based ionically crosslinked hydrogels important for designing multifunctional materials for applications in energy storage devices. Low Methoxyl Pectin (LMP) solutions were prepared using solution casting technique. Stoichiometric ratios (SR) of 0.5, 1, 1.5 and 2 were selected for Ca²⁺ and Fe³⁺ ion doping. Rheology, electrochemical impedance spectroscopy (EIS), SEM studies were performed. The storage modulus (G’) and loss modulus (G”) with Ca²⁺ and Fe³⁺ ions showed a power law relationship, which are in good agreement to morphological changes in hydrogels. Rheology results showed a power law relationship with increasing Ca²⁺ and Fe³⁺ ion concentration. LMP/Ca²⁺ hydrogels showed dc conductivity (0.38 S/cm-1.26 S/cm), whereas LMP/Fe³⁺ hydrogels (0.37 S/cm–0.81 S/cm). Kramer’s Kronig relation was used to derive imaginary part <span>(({varepsilon {^{prime prime}}_{der}}))</span> of permittivity to avoid conductivity contributions. Debye model function was used for fitting dielectric relaxation (segmental relaxation) peak. The dc conductivity of LMP was ≈1.52 S/cm with dipolar relaxation time of ≈1.95 × 10⁻⁴ s. Dielectric relaxation times were (1.9 × 10⁻⁴ – 7.1 × 10^− 4) for LMP/Ca²⁺ hydrogels, whereas, greater change (7.9 × 10^− 4 – 2.5 × 10⁻³) in relaxation time was observed for LMP/Fe³⁺ hydrogels. Electrode polarization was higher for LMP/Fe³⁺ over LMP/Ca²⁺ hydrogels, which can be used in energy storage devices.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521661","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":"Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio","authors":"Ayesha Shahid,&nbsp;K. Jayaram Kumar","doi":"10.1007/s11483-025-09939-w","DOIUrl":"10.1007/s11483-025-09939-w","url":null,"abstract":"<div><p>This study successfully developed plant-based bigels using Bakla starch hydrogel and glycerol monostearate oleogel in various ratios, ideal for use as fortified ingredient substitutes or food analogs. The effects of varying oleogel-to-hydrogel ratios on the microstructure, rheological properties, and stability of bigels were analyzed. As the oil phase increased, the system transitioned from an oleogel/hydrogel structure to a bicontinuous phase, a characteristic of bigel systems. The experimental results indicated that an increase in oleogel content led to an improvement in the hardness, viscosity, and storage modulus of the bigels. Moreover, bigels with oleogel to hydrogel ratios of BG 50:50 to BG 80:20 demonstrated increased hardness, ranging from 134.74 ± 0.33 g to 269.55 ± 0.17 g. X-ray diffraction revealed a broad peak around 20° 2θ, indicative of the amorphous nature of the oil component. FTIR showed that the structural configuration of bigels is governed by physical and steric interactions, reflecting the distinct characteristics of each phase without forming new bonds. The findings demonstrated the potential to create starch-based bigels with desirable, mechanical, rheological properties and stability by adjusting the hydrogel-to-oleogel ratio offering sustainable, low-calorie fat alternatives for novel food products.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489637","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":"Optimization of Chitosan-Based Film Performance by the Incorporation of Cinnamomum Zeylanicum Essential Oil","authors":"Anouar Mouhoub,&nbsp;Amine Guendouz,&nbsp;Zainab El Alaoui-Talibi,&nbsp;Saad Ibnsouda Koraichi,&nbsp;Cherkaoui El Modafar","doi":"10.1007/s11483-025-09943-0","DOIUrl":"10.1007/s11483-025-09943-0","url":null,"abstract":"<div><p>Lately, Chitosan-based films (C-films) incorporating essential oils (EOs) have gained researchers' attention due to their biodegradability and excellent bioactivities. Nevertheless, the EOs' high cost is considered a constraint. Therefore, we aimed to develop C-films enriched with different concentrations of <i>Cinnamomum zeylanicum</i> EO (0.5% to 8%) and evaluate their global performance. The incorporation of the EO was verified by Fourier transform infrared spectroscopy analysis. As regards the physicochemical and mechanical analysis, experimental data revealed a considerable augmentation in the C-film opacity (from 1.50 to 6.10), thickness (from 15 to 195 μm), and tensile strength (TS) (from 5.12 to 21.74 MPa) following the enrichment with EO. However, the treated C-films showed a decrease in moisture content (MC) (from 40.06 to 10.91%), swelling level (SL) (from 763.20 to 5.12%), hydrosolubility (HS) (from 63.26 to 51.28%), hydrophobicity (from <i>θ</i>_<i>W</i> = 98.06° to <i>θ</i>_<i>W</i> = 20.53°), elongation at break (EB) (from 159.12 to 16.97%), and water vapor transmission rate (WVTR) (from 71.05 to 10.50 g/h.m²). The variation in these parameters was proportional to the EO concentration. Concerning the biological activities, the C-film incorporating EO at 8% inhibited over 80% of the tested radicals, while the antioxidant activity of the control C-film was negligible. Furthermore, the C-film enriched with EO at 8% exhibited great antibacterial activity against <i>Enterococcus hirae</i>, <i>Escherichia coli</i>, <i>Pseudomonas aeruginosa</i>, and <i>Staphylococcus aureus</i>, and inhibited their biofilm development by more than 95%. Ultimately, molecular docking revealed a high affinity between EO major constituents and bacterial proteins involved in biofilm establishment (&lt; -4.9 kcal/mol). These encouraging findings indicate that the elaborated C-films present remarkable potential for application in the food sector as an alternative to fossil-based packaging and synthetic agents.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489486","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":"Emulsification Properties and Interfacial Behavior of Okra Proteins","authors":"Theodoros Karakasidis,&nbsp;Eleni P. Kalogianni,&nbsp;Vassilis Kontogiorgos,&nbsp;Christos Ritzoulis","doi":"10.1007/s11483-025-09938-x","DOIUrl":"10.1007/s11483-025-09938-x","url":null,"abstract":"<div><p>With the global population continuing to rise, there is a pressing need to identify sustainable, high-quality protein sources to meet increasing demand. This study explores the potential of proteins extracted from okra pods (<i>Abelmoschus esculentus</i>) to stabilize oil-in-water (O/W) emulsions. Okra protein concentrate (OPC) and crude okra extract (OE) were obtained through solvent extraction, with OPC exhibiting an 80% protein content. The isoelectric point of the extracted proteins was pH 4, as determined through zeta potential measurements, which assess the surface charge of particles, and dynamic light scattering (DLS), which measures particle size and stability. Absorption measurements related to sample turbidity confirmed protein aggregation near the isoelectric point. The macromolecular composition was evaluated using size exclusion chromatography (SEC) with a UV detector, identifying carbohydrate and protein populations, while SDS-PAGE was used to determine the molecular weights of the proteins. Emulsions stabilized with &gt; 0.4% w/v OPC demonstrated superior stability over eight days, attributed to the adsorption of low molecular weight proteins (15 kDa) at the oil–water interface. In contrast, emulsions with crude extract showed larger droplet sizes due to Ostwald ripening. Interfacial tension measurements revealed that OPC reduces tension more effectively than OE, forming robust monolayers at pH 5. This high efficiency is linked to the lower molecular weight of the proteins, facilitating strong interfacial adsorption. The findings highlight the potential of okra pods as a sustainable protein source for biofunctional emulsion systems with applications in food and cosmetics industries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475267","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":"Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis","authors":"Pentala Mallesham,&nbsp;S. Parveen,&nbsp;P. Rajkumar,&nbsp;G. Gurumeenakshi,&nbsp;Ravindra Naik","doi":"10.1007/s11483-025-09935-0","DOIUrl":"10.1007/s11483-025-09935-0","url":null,"abstract":"<div><p>Three-dimensional (3D) food printing overcomes the drawbacks of bakery industry, especially material loss, high production costs and skilled artesian. This evolving technology can produce a wide variety of food products with personalized shapes, colors, textures, flavors, and nutritional value. Hydrocolloid (xanthan gum) influence the properties of the food system and enhance the structural stability of printed and baked goods. Generally, preparation of cake requires a specialized artesian to create complex shapes, which also results in material waste during preparation. This study investigated the effects of adding various proportion of xanthan gum to cake batter in order to examine the printability and structural stability. Additionally, the impact of xanthan gum on the post-process properties of 3D-printed cakes was analyzed. The findings demonstrated that the addition of xanthan gum enhanced the printability of cake batter and maintained its dimensional stability during baking. Notably, cakes with higher xanthan gum (1.5 and 2.0%) resulted in structural shrinkage, while lower (control and 1.0%) concentration resulted in shape elongation. Optimum shape retention was observed for the cake batter with 1% xanthan gum as indicated by printing precision of 102% and minimal shrinkage of 0.5% during baking. The addition of xanthan gum affects both the specific gravity of the cake batter and specific volume of the cake. However, the color and proximate composition of the cake were maintained. The cake with 1% xanthan gum recorded as most acceptable score on the 9- point hedonic scale. These findings facilitate an evolution in cake production, through the utilization of additive manufacturing techniques.</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 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475268","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":"Nano-chitosan-Aloe Vera Coating with Tomato Seed Protein Hydrolyzate for Preserving Button Mushroom (Agaricus bisporus) Quality","authors":"Mahsa Falahati,&nbsp;Peiman Ariaii,&nbsp;Zhaleh Khoshkhoo,&nbsp;Gholamhassan Asadi,&nbsp;Seyed Ebrahim Hosseini","doi":"10.1007/s11483-024-09924-9","DOIUrl":"10.1007/s11483-024-09924-9","url":null,"abstract":"<div><p>Button mushroom (<i>Agaricus bisporus</i>) is a widely consumed edible mushroom, but its quality deteriorates rapidly after harvest. Therefore, the use of edible coatings with natural preservative compounds is essential for delaying microbial growth and maintaining mushroom quality. This study examined the effects of a nano-chitosan (NC) and aloe vera (AV) edible coating combined with tomato seed protein hydrolyzate (TPH) as a natural preservative on the chemical, microbial, and organoleptic properties of button mushrooms. TPH was prepared using the enzyme Alcalase. Five edible films containing NC, NC-AV, and varying concentrations of TPH (0%, 0.5%, 1%, 1.5%) were produced. The relationship between the concentration of TPH and the resulting physicochemical properties was investigated. The shelf lives of coated mushrooms were evaluated during 16 days of refrigerated storage (4 ± 1 °C). Results showed that TPH had high levels of protein (90.16%), hydrophobic amino acids (31.78%), and aromatic amino acids (11.74%). The produced films exhibited significant antioxidant and antimicrobial activities, with improvements observed at higher concentrations of TPH (<i>P</i> &lt; 0.05). The interaction between the protein hydrolyzate film and the mushroom’s natural proteins may enhance nutrient retention and stability. Compared to uncoated mushrooms, the nanocomposite coatings significantly reduced physicochemical changes, quality degradation, and microbial spoilage. Increased concentrations of TPH further enhanced browning inhibition, free radical scavenging, and reduction of microbial spoilage (<i>P</i> &lt; 0.05). Sensory evaluation indicated that the sample containing 1.5% TPH had the highest overall acceptance. The NC-AV composite coating containing TPH effectively extended the shelf life of button mushrooms by approximately 8 days.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09924-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446597","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}

{"title":"Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties","authors":"Yograj Bist,&nbsp;Vijay Singh Sharanagat,&nbsp;D. C. Saxena","doi":"10.1007/s11483-025-09937-y","DOIUrl":"10.1007/s11483-025-09937-y","url":null,"abstract":"<div><p>In the present study, water-in-oil-in-water (W₁/O/W₂) emulsions were prepared from modified guinea starch nanoparticles, and the impact of Pickering stabilization was assessed. Three types of emulsion formulations were developed: conventional surfactant-stabilized, partially Pickering-stabilized, and solely Pickering particles-stabilized emulsions. These emulsions were characterized for their storage stability, droplet size distribution, zeta potential, microstructure, rheological properties, and thermal stability under low- and high-temperature loop cycles. The results showed that the surfactant-stabilized and partially Pickering-stabilized emulsions had excellent physical stability during storage of four weeks with full emulsified phase coverage. In contrast, solely Pickering particles-stabilized emulsions were stable for up to two weeks. The droplet size of all samples ranges from 152.30 nm to 627.30 nm, and no significant change were observed in zeta potential over 28 days. Optical microscopy revealed that the double emulsions formed three types of internal droplets, A type (single large internal droplet), B and C type (few and several small internal droplets) respectively. Confocal microscopy confirmed the formation of W₁/O/W₂ emulsions, with all the droplets appearing spherical. The inner water droplets in the surfactant-only stabilized emulsions were smaller and more evenly distributed compared to other emulsion systems. Power law indicated that solely particle-stabilized (S5) had highest flow behavior index (n) and lowest consistency index (k) values indicates that deformation of the droplets is more prominent. The storage modulus (G′) and loss modulus (G″) of all samples demonstrated frequency-dependent behavior, with G′ consistently higher than G″, indicating elastic-dominant behavior. The thermal stability test shows the structural changes was minimum in surfactant and partially Pickering stabilized emulsions in low and high temperature loop cycles. These findings suggest that Pickering stabilization of a double emulsion has the potential to be an effective carrier of nutrients or bioactive compounds in the food and pharmaceutical industries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373340","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":"Low-Saturated Structured Emulsions Developed Using Glycerol Monopalmitate and Gelatin","authors":"Elnaz Neshagaran,&nbsp;Jafar Mohammadzadeh Milani,&nbsp;Jamshid Farmani","doi":"10.1007/s11483-025-09933-2","DOIUrl":"10.1007/s11483-025-09933-2","url":null,"abstract":"<div><p>Structured emulsions are bi-phasic systems where the dispersed and continuous phases are organized into a specific structure using emulsifiers and structuring agents. This structure can enhance the stability and functionality of emulsions, making them suitable for various food applications. In this study, low-saturated (6-10.8% saturated fatty acids, SFA) structured emulsions (water-in-oil type, at water-to-oil ratios of 50:50, 60:40, 70:30) were prepared from corn oil at different levels of glycerol monopalmitate (GMP, 3, 4, 5%) as a commercial monoacylglycerol (MAG) and gelatin (1, 3, 5%). When GMP was used alone, a higher GMP level or lower water-to-oil ratio improved the textural parameters, as confirmed by texture profile analysis. The use of gelatin with GMP further enhanced the textural properties (<i>p</i> &lt; 0.05). In terms of rheological properties, as the levels of GMP or gelatin increased, or the water-to-oil ratio decreased, the elastic (G’) and loss (G’’) moduli rose. All samples exhibited solid-like behavior (G’&gt; G’’) at least up to 40 °C. The peak melting point of samples were recorded at 46.9–76.5 °C for samples prepared using GMP alone. When gelatin was used with GMP, peak melting point of samples rose significantly (from 51.2 to 55.6–78.4 °C) depending on gelatin concentration (<i>p</i> &lt; 0.05). Emulsification using GMP alone reduced oxidative stability. However, when gelatin was used with GMP, the oxidative stability of the structured emulsions was comparable to the initial oil (<i>p</i> &lt; 0.05). Therefore, the combination of gelatin and GMP allows the formulation of structured emulsions with enhanced textural and oxidative properties at lower oil and SFA content.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143184665","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":"Silver Gelled Chitosan Films: Preparation, Inclusion of Sunflower Seed Oil, and Application in Bread Packaging","authors":"Marwa I. Wahba,&nbsp;Ghada E. A. Awad,&nbsp;Magdy M. Elnashar","doi":"10.1007/s11483-025-09931-4","DOIUrl":"10.1007/s11483-025-09931-4","url":null,"abstract":"<div><p>Silver gelled chitosan (CS-Ag) films with improved mechanical traits were prepared via a simple technique, which comprised freezing the CS solution, and then pouring the AgNO₃ solution onto it. This resulted in the creation of uniform and mechanically stable CS-Ag films due to the slow diffusion of AgNO₃ into the frozen solid CS. The films were characterized via scan electron microscopy (SEM) and energy-dispersive X-ray (EDX). Their antimicrobial and mechanical traits were inspected. The tensile strength (TS) of the 1.5% (w/w) AgNO₃ processed CS-Ag films reached 22.42 ± 0.89 MPa and its elongation at break was 33.01 ± 2.67%. The water vapor transmission rate (WVTR) of this film was also inspected and it was 167.77 g/m²day. This value was reduced to 146.95 and 120.68 g/m²day, after the inclusion of sunflower seed oil (SFO) within the CS-Ag films at 5% and 8% (w/w), respectively, and this reflected the increased water resistance of the SFO-CS-Ag films. The inclusion of SFO at concentration ≥ 5% (w/w) also increased the films antimicrobial traits when <i>Aspergillus</i> and <i>Rhizopus</i> species were inspected. On the other hand, the TS of the SFO-CS-Ag films was reduced to 15.13 ± 1.61 MPa and 10.17 ± 0.77 MPa for the 5% and 8% SFO, respectively. Nonetheless, these values were still within 8.3–31.4 MPa TS range of the frequently utilized packaging material; low-density polyethylene. Thus, the 5% and 8% (w/w) SFO-CS-Ag films were utilized to package white bread. The 8% (w/w) SFO-CS-Ag film efficiently preserved bread as no fungal growth observed for 10 storage days.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09931-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107987","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}

{"title":"Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan","authors":"Rizka Aulia Rahma,&nbsp;Widya Dwi Rukmi Putri,&nbsp;Ata Aditya Wardana,&nbsp;Fan Zhu,&nbsp;Ismina Dwi Purwati,&nbsp;Ahmad Zaki Mubarok,&nbsp;Mokhamad Nur","doi":"10.1007/s11483-025-09929-y","DOIUrl":"10.1007/s11483-025-09929-y","url":null,"abstract":"<div><p>Real-time quality information on chicken freshness can be obtained using pH-sensing packaging. Real-time quality information on chicken freshness is crucial for ensuring food safety, as chicken is a highly perishable animal product prone to rapid spoilage. This study aimed to develop an pH-sensing film using red pitaya (red dragon) peel (RPP) to monitor chicken freshness. RPP containing 22% pectin, showed promise in forming a film and contains betacyanin, which is commonly used in pH-sensing films. The addition of konjac glucomannan (KGM) as a co-biopolymer to RPP films enhanced their physical and mechanical properties. We utilised Central Composite Design (CCD) within the Response Surface Methodology (RSM) framework, with varying concentrations of KGM from 0.80% to 2.20% and RPP from 0.40% to 1.10%. The optimal treatment involved using 1.74 g of KGM and 0.85 g of RPP powder. The variation in KGM and RPP powder concentrations resulted in the following outcomes: film thickness ranged from 0.11 to 0.15 mm, tensile strength from 2.4 to 7.03 MPa, elongation ranged from 22.50% to 49.17%, opacity from 3.68 to 6.50 mm⁻¹, water solubility from 82.70% to 97.82%, lightness from 61.20 to 74.70, redness from 12.90 to 30.80, and yellowness from 0.20 to 2.80. The incorporation of KGM as a co-biopolymer demonstrably enhanced the physical and mechanical properties of RPP powder-based pH-sensing films. The results highlight RPP/KGM-based films as a novel, sustainable option for intelligent packaging, while promoting red pitaya peel waste as a renewable source of pectin and natural colorants. The freshness of chicken breast is indicated by the color change in RPP/KGM coatings, caused by betacyanin degradation from purple-red to yellow (betalamic acid).</p><h3>Graphical Abstract</h3><p>Schematic illustration of the production of konjac and red pitaya peel pH-sensing films</p>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107884","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}