Food Biophysics最新文献

{"title":"Synergistic Benefits of Essential Oil Nanoemulsions in Orange Juice: from Antimicrobial Effects to Sensory Improvement and Computational Bitter Taste Predictions","authors":"Abdenour Ait Ouazzou,&nbsp;Wafa Tachoua,&nbsp;Fouzia Attou","doi":"10.1007/s11483-025-09946-x","DOIUrl":"10.1007/s11483-025-09946-x","url":null,"abstract":"<div><p>This study investigates the dual role of essential oil components (EOCs) in enhancing microbial safety and shaping sensory perception, specifically against <i>Escherichia coli</i> O157 in orange juice. Four EOCs—carvacrol, citral, linalool, and limonene—were tested in nanoemulsified (n-EOC) and suspended (s-EOC) forms, individually and at low heat. Nanoemulsified EOCs showed up to a 13-fold increase in antimicrobial efficacy, achieving a 5-log reduction in bacteria more efficiently than s-EOCs or heat alone. This synergistic effect enabled lower processing temperatures while maintaining juice quality. Molecular docking studies revealed strong interactions between EOCs and the bitter receptor TAS2R46, suggesting potential effects on bitterness perception. Computational predictions indicated specific binding affinities of each EOC to TAS2R46, highlighting their potential influence on sensory acceptability. Sensory analysis using principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed distinct groupings based on EOC composition, with significant differences observed between control (P1), limonene (P2), carvacrol (P3), linalool (P4), and citral (P5) samples. Samples treated with mild heat at 54 °C for 10 min showed similar clustering, with minor variations related to acidity, a key factor in acceptability. The study underscores the importance of balancing antimicrobial performance with sensory attributes to optimize consumer satisfaction, demonstrating the potential of nanoemulsified EOCs to enhance both microbial safety and sensory quality in food products. By fine-tuning combinations of EOCs with mild heat, this research offers valuable insights into preservation strategies that ensure both safety and consumer appeal.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581244","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":"Iron Bioavailability: A Comparative Study of Plant-Based and Animal-Based Burgers","authors":"Sisheng Li,&nbsp;Minna Luo,&nbsp;Siu Wong,&nbsp;Yuzhen Zhang,&nbsp;Hang Xiao,&nbsp;David Julian McClements","doi":"10.1007/s11483-025-09945-y","DOIUrl":"10.1007/s11483-025-09945-y","url":null,"abstract":"<div><p>Anemia is globally linked to dietary iron deficiency, potentially concerned by a shift from meat-based diets to plant-based ones with less bioavailable non-heme iron. This study compared the iron bioavailability of two commercial plant-based burgers (PBB1 and PBB2) with that of an animal-based burger (ABB). PBB1 and PBB2 contain 2.37 mg and 2.45 mg, respectively, while ABB contained 1.6 mg of iron per 100 g. The iron bioavailability (ng ferritin/mg protein) of PBB2 (5.98 ± 0.41) and PBB1 (4.70 ± 0.33) was higher than ABB (4.05 ± 0.29) as determined using a Caco-2 cell model. The main inhibitors and enhancers of iron bioavailability were also investigated. Phenolic compounds were found to increase iron bioavailability in the PBBs, suggesting they may not always act as antinutritional factors. Phytic acid content had no significant impact on iron bioavailability. There was a positive correlation between the antioxidant properties of the digested burgers and iron bioavailability. These findings suggest that PBBs can match or exceed the iron bioavailability of ABB, offering potential solutions for global nutritional challenges.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143571106","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":"A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties","authors":"Natthapong Mungmueang,&nbsp;Theeraphol Senphan,&nbsp;Wichittra Daengprok,&nbsp;Chitraporn Ngampeerapong,&nbsp;Mongkol Thirabunyanon,&nbsp;Soottawat Benjakul,&nbsp;Hideki Kishimura,&nbsp;Yuya Kumagai,&nbsp;Chodsana Sriket","doi":"10.1007/s11483-025-09942-1","DOIUrl":"10.1007/s11483-025-09942-1","url":null,"abstract":"<div><p>This research compared three extraction methods (ammonium sulfate precipitation; ASP, organic solvent precipitation; OSP, and isoelectric point precipitation; IEP) to optimize protein isolation from <i>Cordyceps militaris</i> fruiting bodies for food applications. The ASP method demonstrated the greatest productivity, with a yield of 20.12% and a protein content of 78.90%. Moreover, it exhibited notable foaming capacity (95.33%) and stability (87.00%). It also showed significant solubility, with emulsion activity measuring 363.83 m²/g and emulsion stability lasting 26.17 min. The OSP technique exhibited significant solubility with a rate of 92.34%, as well as a considerable water holding capacity of 2.06 mL/g and oil holding capacity of 1.78 mL/g. The protein isolates showed major protein bands concentrated in the molecular weight range of 10–25 kDa, with additional bands observed outside this range under both reducing and non-reducing conditions. The FT-IR spectra revealed that the isolates had similar amide bands (amide I, II, and III), suggesting consistent protein secondary structures and molecular interactions. Microstructural analysis highlighted that the ASP and OSP isolates had smooth surfaces, but the IEP isolates displayed flakier textures. The protein isolates from <i>C. militaris</i> showed differences in their characteristics when extracted by different methods. Among these methods, ASP provided the best results for potential food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143571105","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":"Xanthan gum-Pectin Edible Coating Enriched with Sweet Orange (Citrus sinensis L.) Peel Essential Oil for Chicken Meat Preservation","authors":"Ganeswar Dalei,&nbsp;Subhraseema Das,&nbsp;Darshni Mohanty,&nbsp;Swagatika Biswal,&nbsp;Debasis Jena,&nbsp;Priyabrat Dehury,&nbsp;Bijnyan Ranjan Das","doi":"10.1007/s11483-025-09949-8","DOIUrl":"10.1007/s11483-025-09949-8","url":null,"abstract":"<div><p>The objective of this study was to assess edible coatings composed of xanthan gum and pectin (PecXG) enriched with essential oils (EOs) of Sweet Orange (<i>Citrus sinensis</i> L.) peel towards preservation of chicken meat. The EOs was obtained by ultrasound-assisted hydrodistillation method. The compositional analysis of the EOs, performed by GC–MS, identified D-Limonene as the major constituent. Varied content of EO was incorporated into the PecXG films. The successful infusion of EO was observed from FTIR and XRD studies. The EO incorporation dose-dependently improved the thickness, tensile strength, porosity and hydrophobicity of the films. On the other hand, a lowering in water solubility, moisture content, oxygen and water vapor permeabilities were noted with increasing EO content in the films. A noticeable decline in L* and a* with enhanced b*, △E and opacity was witnessed upon increasing the EO content. The EO-infused films displayed a slightly lower degradation temperature with respect to pristine PecXG film. The film with highest EO (PecXG/ EO3) demonstrated significant UV-shielding properties. The inclusion of EO promoted the inhibitory activity of the films against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radicals. On the 10th day of chicken meat storage, the uncoated sample demonstrated a weight loss of 13.33% while it was 7.7% for PecXG/ EO3. Also, the uncoated meat exhibited a TVB-N value of 51.02 mg N/100 mg while it was 17.11 for PecXG/EO3. Furthermore, the coatings were biocompatible with L929 cells. The overall results of this study suggest that the developed EO-enriched PecXG edible coatings are potent in chicken meat preservation.</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 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564358","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":"Transforming Quinoa (Chenopodium Quinoa): The Role of Germination Time in Enhancing Nutritional, Pasting, and Functional Properties of Flour","authors":"Shweta,&nbsp;Aditi Sharma,&nbsp;Sukhcharn Singh","doi":"10.1007/s11483-025-09940-3","DOIUrl":"10.1007/s11483-025-09940-3","url":null,"abstract":"<div><p>Quinoa (<i>Chenopodium quinoa</i>) is increasingly integrated into diets due to its high nutritional value, antioxidant activity and health benefits. This study aimed to systematically evaluate the influence of varying germination times (0, 12, 18, 24, and 36 h) on quinoa’s nutritional, physicochemical, functional, antioxidant, anti-nutritional, pasting, thermal, and structural properties. A combination of analytical techniques, including proximate analysis, FTIR, and pasting profile analysis, was employed to investigate these effects. Germination resulted in a significant (<i>p</i> &lt; 0.05) increase in protein and fibre content, while a reduction in ash, fat, and carbohydrates was observed, likely due to enzymatic activity promoting macronutrient mobilization during different germination stages. Functional properties of the flour were altered, with significant (<i>p</i> &lt; 0.05) increases in antioxidant activity (31.32% in total phenolic content, 40.21% in total flavonoid content), attributed to the release of bound phenolic compounds. Antinutritional factors, including saponin and phytic acid, were significantly (<i>p</i> &lt; 0.05) reduced (30.11% and 42.46%), possibly due to enzymatic degradation and leaching. Germination significantly (<i>p</i> &lt; 0.05) decreased setback, breakdown, final viscosity, and pasting temperature, indicating starch breakdown. FTIR analysis revealed shifts in functional groups, reflecting structural changes in the flour, while alterations in morphology and thermal properties were also noted. The findings from this study highlight the role of germination time in modifying quinoa’s nutritional and functional properties for diverse food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533085","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 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}