Food Biophysics最新文献

Optimization of Degumming and Deacidification processes for Coffee Oil 咖啡油脱胶脱酸工艺的优化

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-10-03 DOI: 10.1007/s11483-025-10023-6

Zhiwei He, Taian Chen, Weizheng Jin, Zi You, Yayun Wu, Yuxing Han, Shiqi Zeng

{"title":"Optimization of Degumming and Deacidification processes for Coffee Oil","authors":"Zhiwei He, Taian Chen, Weizheng Jin, Zi You, Yayun Wu, Yuxing Han, Shiqi Zeng","doi":"10.1007/s11483-025-10023-6","DOIUrl":"10.1007/s11483-025-10023-6","url":null,"abstract":"<div><p>To address the issues of low recycling value for defective coffee beans and coffee grounds, and their environmental pollution. In this study, coffee oil was extracted from dark-roasted Arabica coffee beans, and its refining process was optimized through acid-catalyzed degumming and alkali neutralization. The effects of each processing stage on the physicochemical properties, fatty acid profile, and volatile compound composition of the coffee oil were systematically investigated. The results indicated that through single-factor and orthogonal experiments, the optimal parameters for the acid-catalyzed degumming process were as follows: citric acid solution concentration of 60.0%, citric acid dosage of 0.25%, water addition of 2.0%, degumming temperature of 45 °C, and hydration time of 40 min. Under the aforementioned conditions, the degummed oil was prepared and subsequently subjected to alkali refining for deacidification. Through single-factor and response surface experiments, the optimal process parameters for alkali refining deacidification were determined as follows: sodium hydroxide solution concentration 10.0%, excess alkali amount 0.20%, refining temperature 50 °C, and reaction time 20 min. The physicochemical properties of the coffee oil were analyzed before and after refining. The results showed significant reductions in acid value (94.7%), peroxide value (36.6%), and moisture/volatile matter content (78.74%). While the fatty acid composition and volatile compound profiles remained largely consistent, minor quantitative variations were observed.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145210868","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

Effect of Fucoidan on Rheological and Tribological Properties of Milk Protein Isolate 岩藻聚糖对乳分离蛋白流变学和摩擦学性能的影响

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-10-01 DOI: 10.1007/s11483-025-10048-x

Damhee Won, Juneha Bak, Byoungseung Yoo

{"title":"Effect of Fucoidan on Rheological and Tribological Properties of Milk Protein Isolate","authors":"Damhee Won, Juneha Bak, Byoungseung Yoo","doi":"10.1007/s11483-025-10048-x","DOIUrl":"10.1007/s11483-025-10048-x","url":null,"abstract":"<div><p>This study investigated the effects of fucoidan (1–3 wt%) on the rheological and tribological properties of milk protein isolate (MPI, 15 wt%). With increasing fucoidan concentration, particle sizes of MPI–fucoidan mixtures significantly increased, and their ζ-potentials gradually decreased. Fourier transform infrared spectroscopy confirmed the presence of intermolecular interactions between MPI and fucoidan, while scanning electron microscopy revealed that these interactions promoted the formation of a more uniform, compact, and robust three-dimensional network structure. The MPI-fucoidan mixtures exhibited significantly lower flow behavior indices (0.44–0.48) and higher consistency indices (7.24–10.1 Pa∙s<sup>n</sup>) and apparent viscosity at 100 s⁻¹ (0.67–0.75 Pa∙s) compared to that without fucoidan (0.52, 1.19 Pa∙s<sup>n</sup>, and 0.21 Pa∙s, respectively). Viscoelastic properties also significantly improved with higher fucoidan concentrations, with the elastic modulus showing a more pronounced increase than the viscous modulus. While MPI alone exhibited time-independent flow behavior, MPI-fucoidan mixtures displayed thixotropic behavior. All samples showed friction curves with five distinct regimes, and both maximum and minimum friction coefficients decreased as fucoidan concentration increased, indicating improved lubrication. These findings suggest that fucoidan can enhance the tribo-rheological performance of MPI, offering potential applications in food formulation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145210335","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

Correction to: Nano-chitosan-Aloe Vera Coating with Tomato Seed Protein Hydrolyzate for Preserving Button Mushroom (Agaricus bisporus) Quality 修正：番茄种子蛋白水解物纳米壳聚糖-芦荟包衣保鲜双孢蘑菇品质

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-10-01 DOI: 10.1007/s11483-025-10043-2

Mahsa Falahati, Peiman Ariaii, Zhaleh Khoshkhoo, Gholamhassan Asadi, Seyed Ebrahim Hosseini

引用次数: 0

Spray Chilling Based Microencapsulation of Sulforaphane: Process Optimization and Release Dynamics 喷雾冷却法制备萝卜硫素微胶囊：工艺优化及释放动力学研究

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-09-29 DOI: 10.1007/s11483-025-10036-1

Özge Fi̇li̇z, Beste Öner, Özgün Köprüalan-Aydin, Hilal Şahi̇n-Nadeem, Figen Kaymak-Erteki̇n

{"title":"Spray Chilling Based Microencapsulation of Sulforaphane: Process Optimization and Release Dynamics","authors":"Özge Fi̇li̇z, Beste Öner, Özgün Köprüalan-Aydin, Hilal Şahi̇n-Nadeem, Figen Kaymak-Erteki̇n","doi":"10.1007/s11483-025-10036-1","DOIUrl":"10.1007/s11483-025-10036-1","url":null,"abstract":"<div><p>Bioactive compounds naturally present in plants are vital in promoting health and preventing chronic diseases. Among these, sulforaphane has received considerable attention due to its well-documented anticancer, antimicrobial, and anti-inflammatory properties. In this study, sulforaphane (> 90% purity) was microencapsulated via the spray chilling technique to mask its undesirable taste and odour, enhance its bioaccessibility, and improve its stability. The spray chilling process was optimized using a Central Composite Rotatable Design (CCRD), with the optimal conditions identified as 0.68% sulforaphane–cottonseed oil concentration, 92.03% palm oil concentration, and an air inlet temperature of 17.16 °C. Under these conditions, microcapsules were produced with high encapsulation efficiency (84.56%), solubility (9.46%), and in vitro intestinal release (63.45%), while maintaining a low <i>in vitr</i>o gastric release (17.48%). These findings underscore the potential of the spray chilling technique as an effective strategy for delivering sulforaphane in functional food and nutraceutical applications. Additionally, storage stability and release/degradation kinetics of sulforaphane extract, purified sulforaphane, and microencapsulated forms via ionic gelation and spray chilling were investigated under controlled conditions. First-order kinetic models were applied to calculate degradation rate constants (k), half-life values (t₁/₂), and coefficients of determination (R²), providing quantitative insights into the degradation behaviour of each sulforaphane form. The results showed that microencapsulation not only protected sulforaphane from environmental degradation but also enabled controlled release, particularly under high-temperature and variable pH conditions, by slowing the degradation kinetics.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145210649","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

Comparative Evaluation of Casein, Soy, and Whey Hydrolysates on Anti-Hardening and Sensory Attributes of High-Protein Nutrition Bars 酪蛋白、大豆和乳清水解物对高蛋白营养棒的抗硬化和感官特性的比较评价

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-09-26 DOI: 10.1007/s11483-025-10033-4

Chenyue Hou, Munkh-Amgalan Gantumur, Jiahui Guo, Yitong Gao, Akhunzada Bilawal, Yue Liu, Zhanmei Jiang, Ligang Zhang

{"title":"Comparative Evaluation of Casein, Soy, and Whey Hydrolysates on Anti-Hardening and Sensory Attributes of High-Protein Nutrition Bars","authors":"Chenyue Hou, Munkh-Amgalan Gantumur, Jiahui Guo, Yitong Gao, Akhunzada Bilawal, Yue Liu, Zhanmei Jiang, Ligang Zhang","doi":"10.1007/s11483-025-10033-4","DOIUrl":"10.1007/s11483-025-10033-4","url":null,"abstract":"<div><p>The hardening problem in high-protein nutrition bars (HPNBs) significantly affects their quality. Addition of protein hydrolysates inhibit the hardening of HPNBs. However, it is necessary to understand the anti-hardening effects of different types of protein hydrolysates on HPNBs. This study aims to systematically compare the anti-hardening and sensory characteristics of HPNBs formulated with three hydrolyzed proteins — hydrolyzed casein (CH), hydrolyzed soybean protein isolate (SPH) and hydrolyzed whey protein isolate (WPH). HPNBs were formulated using CH, SPH and WPH at 3%, 6%, 9%, 12% or 15% ratios of total protein to replace casein (CN), soybean protein isolate (SPI) and whey protein isolate (WPI). Specifically, the addition of three hydrolyzed proteins were effective in reducing the hardness and increasing the colour of all three HPNBs, where their anti-hardening effects and colour changes were proportional to the added ratios of hydrolyzed proteins from 3 to 15%. And SPH-added HPNBs exhibited the lowest hardness, follows by WPH-added HPNBs and CH-added HPNBs. Besides, addition of three hydrolyzed proteins resulted in a more uniform microstructure of HPNBs. After 45 days, SPH-added HPNBs exhibited the highest sensory score. The heatmap analysis revealed that HPNBs made by replacing SPI with SPH at the ratio of 15% total protein had the lowest hardness and the best performance. This work indicated that different types of hydrolyzed proteins would lead to difference in characteristics of HPNBs, providing actionable strategies for optimizing shelf-stable HPNBs.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145169219","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

Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions 稳定豌豆蛋白溶液的天然水胶体的筛选与优化

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-09-25 DOI: 10.1007/s11483-025-10038-z

Rodrigo A. Contreras, Antonia Mayne-Nicholls, Gerónimo Lauzan, Claudia Vidal, Matthew Sujanto, Marisol Pizarro

{"title":"Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions","authors":"Rodrigo A. Contreras, Antonia Mayne-Nicholls, Gerónimo Lauzan, Claudia Vidal, Matthew Sujanto, Marisol Pizarro","doi":"10.1007/s11483-025-10038-z","DOIUrl":"10.1007/s11483-025-10038-z","url":null,"abstract":"<div><p>Colloidal stability of pea protein isolate (PPI) solutions is essential for their use in plant-based beverages, as it directly affects sensory properties and consumer acceptance. This study systematically investigated the potential of natural hydrocolloids, specifically xanthan gum, low-acyl gellan gum (LA-gellan), and their combinations, to improve PPI stability. The PPI exhibited a high protein content (79 g/100 g) and moderate solubility (57.8%) at neutral pH (7.0–7.5). Stabilizer performance was assessed using sedimentation kinetics (via UV absorbance at 280 nm), effective concentration (EC<sub>50</sub>), and sedimentation rate constants (<i>k</i>). Individually, both xanthan and LA-gellan effectively reduced sedimentation, resulting in low <i>k</i> values and EC<sub>50</sub> thresholds. Their combinations exhibited synergistic effects, retaining over 70% of soluble protein after 100 min while maintaining viscosities below 30 cP at 25 °C suitable for beverage applications. Optimized formulations achieved effective stabilization without compromising viscosity, ensuring an optimal balance between physical stability and sensory acceptability. These findings highlight the strategic potential of natural hydrocolloids as functional stabilizers in high-protein plant-based formulations.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145169176","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

Kinetic Analysis and Simulation of NaCl Diffusion in Fish: The Effects of Ultrasonic Power NaCl在鱼体内扩散的动力学分析与模拟：超声功率的影响

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-09-25 DOI: 10.1007/s11483-025-10018-3

Yongzheng Hu, Bao Zhang, Yajie Li, Huizhen Zou, Patchanee Yasurin

{"title":"Kinetic Analysis and Simulation of NaCl Diffusion in Fish: The Effects of Ultrasonic Power","authors":"Yongzheng Hu, Bao Zhang, Yajie Li, Huizhen Zou, Patchanee Yasurin","doi":"10.1007/s11483-025-10018-3","DOIUrl":"10.1007/s11483-025-10018-3","url":null,"abstract":"<div><p>Meat is typically cured with sodium chloride (NaCl) before cooking to enhance its flavor and quality. However, traditional curing methods are inefficient and cause inconsistent NaCl distribution. In the present study, we aimed to investigate the effects of ultrasonic treatment on the curing efficiency of rainbow trout based on mass transfer kinetics, present a novel unidirectional model to explore the effects of ultrasonic power (0–300 W), and establish a simulation model to visualize mass transfer of NaCl during ultrasonic-assisted curing. Ultrasonic application effectively promoted NaCl transfer between the solution and fish, with a greater effect at higher ultrasonic power levels. Ultrasonic power significantly influenced the kinetic parameters k<sub>1</sub> and k<sub>2</sub> related to changes in total (<span>(:{varDelta:M}_{t}^{o})</span>), water (<span>(:{varDelta:M}_{t}^{W})</span>), and NaCl (<span>(:{varDelta:M}_{t}^{NaCl})</span>) weights. The mass transfer driving force (k<sub>2)</sub> increased with increasing ultrasonic power, and the k<sub>2</sub> values for <span>(:{varDelta:M}_{t}^{o})</span>, <span>(:{varDelta:M}_{t}^{W})</span>, and <span>(:{varDelta:M}_{t}^{NaCl})</span> peaked at 300 W. Ultrasound application significantly enhanced NaCl diffusion coefficient (D<sub>s</sub>), with peak enhancement at 300 W. The increased D<sub>s</sub> can be attributed to the cavitation and mechanical effects of the ultrasonic waves, facilitating NaCl diffusion into the fish. In conclusion, a visual model was developed to illustrate NaCl diffusion in fish during ultrasonic-assisted curing, providing a novel method for predicting NaCl diffusion in industrial processing.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145169182","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

Architecting Food Gummies with Hybrid Carrageenans: Viscoelastic and Structural Properties 用杂化卡拉胶构建食品胶：粘弹性和结构特性

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-09-25 DOI: 10.1007/s11483-025-10029-0

Maria Alice Freitas Monteiro, Bruno Faria, Izabel Cristina Freitas Moraes, German Ayala Valencia, Loic Hilliou

{"title":"Architecting Food Gummies with Hybrid Carrageenans: Viscoelastic and Structural Properties","authors":"Maria Alice Freitas Monteiro, Bruno Faria, Izabel Cristina Freitas Moraes, German Ayala Valencia, Loic Hilliou","doi":"10.1007/s11483-025-10029-0","DOIUrl":"10.1007/s11483-025-10029-0","url":null,"abstract":"<div><p>This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (<i>κ</i> and <i>ι</i>) and commercial <i>κ</i>/<i>ι</i> carrageenan blends (<i>κ</i> + <i>ι</i>), focusing on their application in gummy candy production. Hybrid carrageenans (six types, untreated and treated C, F, and J) successfully produced gel-like textures and demonstrated their potential as an alternative to commercial carrageenan blend systems. Additionally, the incorporation of a novel natural colorant composed of anthocyanins and bentonite was tested in the gummy formulation. The natural colorant dispersed well in both hybrid and commercial carrageenan-based gummies. Melting gummies did not have a sol-gel transition (<sub>Tsol–gel</sub>) because of the high elasticity of the systems and all gummies had a solid-like behavior (G’ >G’’) independent of frequency after gelation. The incorporation of BH acted as a reinforced agent into the gummy matrix. Overall, hybrid carrageenans structured gummy candies with comparable rheological response to those manufactured using commercial <i>κ</i>/<i>ι</i> carrageenan blends, highlighting their potential for food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145169177","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

Mechanical, Powder Flow, Pasting and Morphological Properties of Indian Teff Grains and Flour as Influenced by Induced Moisture 诱导水分对印度苔麸颗粒和面粉的力学、粉末流动、糊化和形态特性的影响

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-09-23 DOI: 10.1007/s11483-025-10017-4

Aditi Sharma, Navdeep Jindal, Sukhcharn Singh

{"title":"Mechanical, Powder Flow, Pasting and Morphological Properties of Indian Teff Grains and Flour as Influenced by Induced Moisture","authors":"Aditi Sharma, Navdeep Jindal, Sukhcharn Singh","doi":"10.1007/s11483-025-10017-4","DOIUrl":"10.1007/s11483-025-10017-4","url":null,"abstract":"<div><p>This study investigates the physical, mechanical, flow, pasting, and morphological properties of Indian Teff (<i>Eragrostis tef</i>) grains and flour as influenced by varying moisture content (5%, 10%, 15%, and 20% dry basis). Two teff cultivars (TGA and TGB) exhibited significant (<i>p</i> ≤ 0.05) increases in principal dimensions, with length expanding from 0.95 mm to 1.12 mm (TGA) and 0.80 mm to 1.07 mm (TGB), while the geometric mean diameter increased by 23.3% and 27.1%, respectively. Bulk density decreased by 7.4% (TGA) and 10.9% (TGB), while rupture force and rupture energy declined significantly, with reductions of 25.3% in TGA and 30.6% in TGB. The static coefficient of friction was lowest on glass surfaces (0.24–0.36 for TGA and 0.33–0.45 for TGB), demonstrating variation in surface interaction. For flour samples, bulk density decreased by 13.7% (TFA) and 11.01% (TFB) with increasing moisture content. Powder flow analysis revealed that increasing moisture content reduced flowability, with PFSD decreasing across all samples. TFA became highly cohesive with reduced flow stability, while TFB remained mostly free-flowing with minimal changes in cohesion and caking strength. Higher moisture (15–20%) improved viscosity, while lower moisture (5–10%) raised pasting temperature and reduced peak viscosity, delaying gelatinization. Scanning electron microscopy revealed a more pronounced lumpy and agglomerated structure, with particles forming larger clusters as moisture content increased. These findings highlight the critical role of moisture in modulating teff grain and flour properties, impacting processing efficiency, storage stability, and equipment design.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110655","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

Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation 益生菌发酵对沙棘三型多酚抗菌活性的影响及其在鲜奶保鲜中的应用

IF 3.2 4区农林科学

Food Biophysics Pub Date : 2025-09-20 DOI: 10.1007/s11483-025-10032-5

Yueling Shang, Yanli Liu, Shihaoran Xu, Xin Zhao, Yongkang Zhu, Ying Fan, Xiaohong Yu

{"title":"Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation","authors":"Yueling Shang, Yanli Liu, Shihaoran Xu, Xin Zhao, Yongkang Zhu, Ying Fan, Xiaohong Yu","doi":"10.1007/s11483-025-10032-5","DOIUrl":"10.1007/s11483-025-10032-5","url":null,"abstract":"<div><p>Sea buckthorn, rich in polyphenols, serves as a potent natural antioxidant with antimicrobial properties. Through fermentation with the probiotic <i>Lactobacillus plantarum</i> Lp10211, the phenolic content of triterpenoid polyphenols in sea buckthorn juice is significantly enhanced. Plate assays demonstrated enhanced antimicrobial effects of fermented conjugated phenolics (FCP) against <i>Staphylococcus aureus</i> (<i>S. aureus</i>) and <i>Escherichia coli</i> (<i>E. coli</i>), with FCP (5 mg/mL) exhibiting the strongest inhibition (<i>E. coli</i>: 3.9-cm zone). FCPs and unfermented CCPs showed minimum inhibitory concentrations (MICs) of 0.39 and 0.78 mg/mL, respectively, against <i>E. coli</i>. Mechanistically, CPs disrupt bacterial membranes by increasing permeability and hydrophobicity, inducing leakage of proteins, nucleic acids, and β-galactosidase, alongside conformational changes in membrane proteins. Fermentation consistently improved these bacteriostatic effects. In fresh milk preservation, FCPs delayed lactose degradation and acidity rise while suppressing bacterial growth at 4 °C. At 25 °C and 37 °C, FCPs dose-dependently reduced total bacterial counts. These findings highlight CPs, particularly FCPs, as promising natural preservatives against foodborne pathogens like <i>E. coli</i> and <i>S. aureus</i>, extending milk shelf life. </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":"20 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-10032-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090330","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