Food Biophysics最新文献_第2页

Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM) 利用响应面法优化酶促水解提高油菜蜂花粉的植物化学、功能和营养特性

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-04-21 DOI: 10.1007/s11483-025-09960-z

Anamika Sharma, Avinash Thakur, Vikas Nanda

{"title":"Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)","authors":"Anamika Sharma, Avinash Thakur, Vikas Nanda","doi":"10.1007/s11483-025-09960-z","DOIUrl":"10.1007/s11483-025-09960-z","url":null,"abstract":"<div><p>The research represents first scientific exploration into pectinase-assisted enzymatic hydrolysis of bee pollen, targeting its structurally resilient exine and intine layers. The disruption of these stable layers is crucial in promoting the nutrient release (amino acids, bioactive compounds, and minerals) and potentially broadening its applicability in numerous food formulations. Response surface methodology ascertained that optimal parameters for effectively disintegrating bee pollen cell walls are an enzyme concentration of 0.26%, a pH of 4.6, a temperature of 48.7℃ and hydrolysis time of 12 h with protein dispersibility index, wall-breaking rate, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and total phenolic content as the response variables. Furthermore, the artificial neural network model (R<sup>2</sup> = 0.99) successfully validated the experimental data obtained from response surface methodology, ensuring robust predictive accuracy. The scanning electron micrographs of pectinase optimized bee pollen (PEOP) demonstrated complete disruption of cell wall. Subsequent analysis demonstrated a marked increase in crude lipid content (12.43 ± 0.19%), protein (32.14 ± 0.28%), water holding capacity (1.95 ± 0.02%), emulsifying activity (65.58 ± 1.35%) compared to untreated bee pollen. Significant increase was also observed in essential amino acids (1.5 times), minerals (1.1 times), in vitro digestibility of PEOP with reduced thermal stability. Minimum alterations in functional group and degree of crystallinity confirms the integrity of the PEOP, ensuring its suitability as a functional food supplement. Therefore, the results strongly establish that pectinase hydrolysis is a productive approach to disrupt bee pollen cell wall for maximising the nutrient release, and bioavailability hence, paving the way for the utilization of fragmented nutrient-rich bee pollen in diverse food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143852575","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

Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum) 四指线（Eleutheronema tetradactylum）的吸湿等温线及吸湿等容热

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-04-21 DOI: 10.1007/s11483-025-09961-y

Eleeyah Saniso, Muhammadkhoiri Hayibaka, Huseng Chaidana, Jakkrawut Techo

{"title":"Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)","authors":"Eleeyah Saniso, Muhammadkhoiri Hayibaka, Huseng Chaidana, Jakkrawut Techo","doi":"10.1007/s11483-025-09961-y","DOIUrl":"10.1007/s11483-025-09961-y","url":null,"abstract":"<div><p>Equilibrium moisture content (EMC) is a crucial factor in the design of drying systems and fish storage, particularly in traditional solar drying methods used by rural households and community enterprise groups. The sorption isotherms of four-finger threadfin were determined using the conventional static gravimetric method at temperatures of 40, 50, 60, 70, and 80 °C with relative humidity (RH) ranging from 11.1 ± 0.4 to 95.4 ± 0.6%. The isotherms were fitted to twenty-two different equations, including Adam-Shove, BET, Cauri, Chung-Pfost, Freundlich, GAB, Halsey, Henderson, Henderson-Thompson, Kuhn, Oswin, Peleg, Smith, modified BET, modified Chung-Pfost, modified GAB, modified Halsey, modified Henderson, modified Mujica, modified Oswin, modified Ratti, and modified Smith. The results indicated that EMC decreased when the temperature increased at constant RH. Model performance was assessed using various statistical indices and residual plots. The experimental sorption data, which exhibited a Type III isotherm, were best described by the modified Ratti model for both desorption and adsorption isotherms at 40, 50, 60, and 70 °C. However, at 80 °C, the Peleg model provided the best fit for both desorption and adsorption isotherms. Furthermore, the net isosteric heat of sorption (Q<sub>stn</sub>) for four-finger threadfin decreases exponentially with increasing EMC, ranging from 263.1–306.7 kJ/mol. Adsorption values were found to be higher than desorption values, as calculated using the Clausius–Clapeyron equation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856544","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

Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation 某些酚类蒽醌衍生物对乳过氧化物酶活性的抑制作用：详细的体外和硅学研究

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-04-11 DOI: 10.1007/s11483-025-09957-8

Işıl Nihan Korkmaz, Halil Şenol, Ramazan Kalın

{"title":"Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation","authors":"Işıl Nihan Korkmaz, Halil Şenol, Ramazan Kalın","doi":"10.1007/s11483-025-09957-8","DOIUrl":"10.1007/s11483-025-09957-8","url":null,"abstract":"<div><p>The basic nutrient of all living beings in the developmental age is milk. Milk contains many things necessary for ideal nutrition. One of the enzymes found in bovine milk is lactoperoxidase (LPO; EC 1.11.1.7). The LPO system functions as a natural defense system, especially in newborn babies. Despite the many benefits of milk, contamination of breast milk with environmental toxins is common. Over time, people accumulate a lifetime load of chemicals from drugs to environmental pollutants, and these can be passed on to the baby during breastfeeding. Anthraquinones are colorful compounds that can be produced both naturally and synthetically. These compounds are widely used in industry and medicine due to their biological activities and colorful structures. In this study, in vitro enzyme inhibition study, molecular docking and molecular dynamics (MD) simulation parameters were examined to investigate the inhibitory potential of anthraquinone derivatives, which are widely used as coloring agents, against the lactoperoxidase enzyme. The inhibitors showed competitive inhibition with <i>K</i><sub>i</sub> values between 0.4964 ± 0.042–2.0907 ± 0.1044 µM. 1,2-Dihydroxy-anthraquinone was predicted to have the highest affinity on the LPO receptor, with estimated free binding energies of -7.11 kcal/mol. The stability of both ligand and protein, as shown by the low RMSD and RMSF values, shows that 1,2-dihydroxy-anthraquinone <b>(2)</b> maintains strong and stable interactions throughout the MD simulation, further supporting the high binding affinity and potential biological activity of the compound. We hope that this study will guide the development of drugs targeting the LPO enzyme with anthraquinone derivatives.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09957-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143818219","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

Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties 结冷胶薄膜与棕榈仁油纳米乳液的结合，增强阻隔性能

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-04-10 DOI: 10.1007/s11483-025-09956-9

Joey Ng, Siang Yin Lee, Yin Yin Thoo

{"title":"Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties","authors":"Joey Ng, Siang Yin Lee, Yin Yin Thoo","doi":"10.1007/s11483-025-09956-9","DOIUrl":"10.1007/s11483-025-09956-9","url":null,"abstract":"<div><p>Biopolymer-based films are increasingly viewed as viable substitutes for petroleum-based materials. In this study, high acyl gellan gum (HAGG) films were developed by incorporating palm kernel oil nanoemulsions (PKON) to address the intrinsic limitations of gellan gum, such as its weak water barrier properties, which hinder broader applications. PKON at varying concentrations (0.075 w/v%, 0.1 w/v%, 0.125 w/v%, and 0.15 w/v%) were employed to assess their influence on the physical, structural, thermal, mechanical, and barrier properties of gellan gum films. A four-week storage study was conducted under room conditions (22.0 ± 2.0 °C, 63 ± 3% RH) to evaluate changes in the films’ physical, barrier, and mechanical performance over time. The results demonstrate that incorporating PKON enhanced the smoothness of the film surface and modified the microstructure, as confirmed by SEM and FTIR analyses. A higher PKON concentration (0.15 w/v%) improved film mechanical strength and barrier properties against water and oxygen. The films maintained consistent barrier properties against oxygen and water vapor throughout storage, particularly at higher PKON concentrations. This study highlighted the viability of HAGG-PKON films as environmentally friendly packaging materials with improved functional properties.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09956-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809367","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

Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White 球磨-超声改性柑橘纤维-卡拉胶配合物对咸蛋清功能性能的改善

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-04-08 DOI: 10.1007/s11483-025-09955-w

Wenwen Luo, HeYang Xu, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Zhanmei Jiang, Jiage Ma

{"title":"Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White","authors":"Wenwen Luo, HeYang Xu, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Zhanmei Jiang, Jiage Ma","doi":"10.1007/s11483-025-09955-w","DOIUrl":"10.1007/s11483-025-09955-w","url":null,"abstract":"<div><p>Effect of ball milling (BM) (6 h) combined with ultrasound (U) (200 and 400 W, 10, 20, 30 min) modified citrus fiber-carrageenan (CFC) on functional properties of salted egg white (SEW). Compared with single BM modified CFC, after 200 W-U-treatment for 10 min of CFC, gel strength, gel water-holding capacity (WHC), surface hydrophobicity, emulsifying activity index (EAI), emulsifying stability index (ESI) and FC of CFC-SEW complex increased by 12.10, 2.60, 43.15, 6.59, 6.71 and 42.71%, respectively, whereas its FS decreased by 6.48%. Fourier transform infrared spectroscopy (FTIR) shown that after BM-U treatment of CFC, the hydroxyl content of CFC-SEW complex was increased. Scanning electron microscope (SEM) demonstrated that SEW was tightly embedded with CFC after BM-U treatment. Thus, addition of BM-U treatment of CFC would be an effective approach for improving functional properties of SEW, possibly expanding the application of SEW with high salt contents in food processing fields.</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 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793238","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

Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers 酸洗双乳物理稳定性的调节：可结晶乳化剂界面-油相分布的作用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-04-03 DOI: 10.1007/s11483-025-09950-1

Wantong Li, Yanping Huang, Wenbo Wang, Jie Xiao

{"title":"Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers","authors":"Wantong Li, Yanping Huang, Wenbo Wang, Jie Xiao","doi":"10.1007/s11483-025-09950-1","DOIUrl":"10.1007/s11483-025-09950-1","url":null,"abstract":"<div><p>Pickering double emulsions, characterized by their multi-chamber and multi-interface structure, historically faced challenges in physical stability due to solute exchange and film fusion, constraining their use in food, cosmetic, and pharmaceutical sectors. This study introduces an innovative approach to structuring the intermediate oil phase of these emulsions by employing crystallizable monoglycerides. We strategically manipulated the distribution of monoglycerides across the internal and external interfaces, as well as within the oil phase, to enhance emulsion stability. Our findings revealed that the distribution pattern of monoglycerides significantly influenced the emulsion’s resistance to solute exchange and film fusion. Notably, the internal interface crystal barrier effectively inhibited solute exchange, while the distribution pattern at the external interface showed the greatest reduction in membrane fusion. Additionally, crystallization within the oil phase is found to be sensitive to creaming, which is exacerbated under conditions of osmotic pressure or freeze-thaw cycles. Comprehensive rheometer and tribological testing indicated that monoglycerides distributed at the interface, which withstand processing conditions, imparted the double emulsions with enhanced elastic rheological properties and improved stiffness. This research contributes novel insights into the structure-function relationship of multiple emulsions. It opens up new avenues for engineering the interfacial structure and optimizing the physical stability and rheological properties of emulsion systems, making it a significant advancement in the field.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143769711","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 Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate 热处理对豌豆分离蛋白分子和功能特性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-03-31 DOI: 10.1007/s11483-025-09954-x

Rui Liu, Camilla P. Frederiksen, Trine R. Rasmussen, Serafim Bakalis, Poul Erik Jensen, Svemir Rudić, Heloisa N. Bordallo, Ourania Gouseti

{"title":"Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate","authors":"Rui Liu, Camilla P. Frederiksen, Trine R. Rasmussen, Serafim Bakalis, Poul Erik Jensen, Svemir Rudić, Heloisa N. Bordallo, Ourania Gouseti","doi":"10.1007/s11483-025-09954-x","DOIUrl":"10.1007/s11483-025-09954-x","url":null,"abstract":"<div><p>This work aimed at understanding the effect of heat treatment on the properties and functionalities of pea protein isolate (PPI). PPI was characterised using thermogravimetric methods coupled with evolved gas analysis, differential scanning calorimetry, and X-Ray powder diffraction. As water is an integral component in determining protein properties, inelastic neutron scattering was further used to study water populations in the PPI powder. Hydration time was identified as key in determining solubility. Heat treatment resulted in partially denatured, more soluble, less thermodynamically stable, and less crystalline PPI compared to the control. Heating, often associated with protein aggregation and particle size increase, was found to reduce PPI particle sizes, which was attributed to the disruption of non-covalent interactions. During emulsification, these features enhanced formation of smaller drops, stable against coalescence. Compared to the control, the heat-treated PPI produced emulsions with increased shear thinning (power law index of 0.6 compared to 0.9) and consistency (≈10 times higher), as it has been previously reported for emulsions with fine, compared to coarse, droplets. Acid-induced gels of the heat-treated PPI were ≈4 times more elastic (G’) compared to the control. Overall, this work contributes towards the design of plant-based foods with predictable characteristics by understanding the link between protein physicochemical properties and food functionality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09954-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143740824","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

Optimized Extraction and Characterization of Sesame Seed Press Cake Protein and its Application in the Formulation of Meatball Analog 芝麻压榨饼蛋白的优化提取、表征及其在肉丸类似物配方中的应用

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-03-22 DOI: 10.1007/s11483-025-09951-0

Muhammad Farhan, Syed Farhat Ali, Muhammad Bilal Sadiq

{"title":"Optimized Extraction and Characterization of Sesame Seed Press Cake Protein and its Application in the Formulation of Meatball Analog","authors":"Muhammad Farhan, Syed Farhat Ali, Muhammad Bilal Sadiq","doi":"10.1007/s11483-025-09951-0","DOIUrl":"10.1007/s11483-025-09951-0","url":null,"abstract":"<div><p>In this study, extraction of protein from sesame seed press cake (SSPC) was optimized. SSPC protein isolate was subjected to enzymatic hydrolysis and both SSPC protein isolate and hydrolysates were characterized by SDS-PAGE, gel filtration chromatography, Fourier transformed infrared spectroscopy (FTIR) and circular dichroism (CD) spectroscopy. Meatball analogs containing SSPC protein isolate (15 and 20%) were prepared and evaluated for sensory attributes. The extraction at optimized conditions resulted in protein yield of 20.87 ± 0.57% with protein content of 92.1 ± 1.82%. Water holding capacity (WHC) and oil holding capacity (OHC) of SSPC protein isolate were 1.47 ± 0.04 g/g and 5.86 ± 0.10 g/g, respectively. Densitometric analysis showed that 7S globulins (55–60 kDa) were the major protein bands in SSPC protein isolate and this finding was further supported by gel filtration chromatography. CD spectroscopy revealed that SSPC protein isolate contained 23.4% α-helical structure which after hydrolysis was reduced to 12.6%. FTIR analysis revealed the presence of Amide, I, II and III in protein isolate and hydrolysates. The incorporation of SSPC protein isolate resulted in a decrease in fat content whereas, the protein content of meatball analog was increased up to 42.43% in comparison to control formulation (22.68%). The meatball analogs received acceptable sensory scores and the addition of SSPC protein had no overall negative impact on the sensory scores. SSPC protein due to its low cost and functional attributes can be used in the formulation of meatball analogs.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143668292","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

Rapidly and Directly Formed O/W Pickering Emulsion Gels Stabilized by Zein/Pectin Complex Nanoparticles: Encapsulation, Delivery, and In Vitro Gastrointestinal Digestion Behavior of Curcumin 由玉米蛋白/果胶复合纳米颗粒稳定的快速直接形成的O/W酸洗乳凝胶：姜黄素的包封、递送和体外胃肠道消化行为

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-03-22 DOI: 10.1007/s11483-025-09952-z

Xiaomeng Xu, Qing Shen, Yaya Wang, Yujie Wen, Shuqing Dong, Xiaofeng Shi, Shijun Shao

{"title":"Rapidly and Directly Formed O/W Pickering Emulsion Gels Stabilized by Zein/Pectin Complex Nanoparticles: Encapsulation, Delivery, and In Vitro Gastrointestinal Digestion Behavior of Curcumin","authors":"Xiaomeng Xu, Qing Shen, Yaya Wang, Yujie Wen, Shuqing Dong, Xiaofeng Shi, Shijun Shao","doi":"10.1007/s11483-025-09952-z","DOIUrl":"10.1007/s11483-025-09952-z","url":null,"abstract":"<div><p>Pickering emulsion gels as versatile soft carriers for encapsulation and delivery of bioactives have shown great prospects for the extensive application in food, cosmetic and medical industry. In this work, zein-based Pickering emulsion gels (ZPEGs) emulsified and stabilized by zein/pectin complex nanoparticles (ZPNPs) were developed as delivery carriers of bioactives. The particle size, zeta-potential, and surface wettability of ZPNPs with different zein-to-pectin mass ratios were systematically evaluated. The optimized ZPNPs with neutral wettability and high surface charge were shown to be capable of rapidly forming and stabilizing O/W Pickering emulsion gels at lower ZPNPs content (1%) and high oil fractions of 0.4–0.6, exhibiting long-term storage stability (over 60 days), excellent viscoelasticity and plasticity (G’ > G\"). The microscopy characterization, including SEM and confocal laser scanning microscopy (CLSM), revealed the intuitive network architecture and emulsion interface microstructure of ZPNPs and ZPEGs. As delivery carriers, the curcumin-loaded gels, prepared by encapsulating curcumin either in ZPNPs particles or in the oil phase of emulsion gels, could effectively improve the digestion stability (> 70%) and bioaccessibility (> 40%) under simulated gastrointestinal digestion conditions, furthermore, the curcumin-loading mode in ZPEGs had significant effects on the delivery properties. These results may be of practical importance for the development of zein-based Pickering emulsion gels for encapsulation and controlled release of bioactives, as well as for the rational design and optimization of area-confined co-loading systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143668186","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

Nanoparticles in Food and Agriculture: An Overview of Research Progress, Prospects and Current Knowledge 纳米颗粒在粮食和农业中的应用：研究进展、前景和现有知识综述

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2025-03-21 DOI: 10.1007/s11483-025-09953-y

Mukhtar Iderawumi Abdulraheem, Abiodun Yusuff Moshood, Yiheng Zang, Ali Mawof, Yanyan Zhang, Vijaya Raghavan, Jiandong Hu

{"title":"Nanoparticles in Food and Agriculture: An Overview of Research Progress, Prospects and Current Knowledge","authors":"Mukhtar Iderawumi Abdulraheem, Abiodun Yusuff Moshood, Yiheng Zang, Ali Mawof, Yanyan Zhang, Vijaya Raghavan, Jiandong Hu","doi":"10.1007/s11483-025-09953-y","DOIUrl":"10.1007/s11483-025-09953-y","url":null,"abstract":"<div><p>Food security is increasingly threatened by factors such as population growth, resource depletion, climate change, and unsustainable agricultural practices leading to food loss and waste. Addressing these challenges requires innovative strategies, including enhanced food preservation, functional food development, improving packaging solutions, and rapid pathogen detection. Nanoparticles (NPs), due to their unique physicochemical properties—such as high surface area, reactivity, and antimicrobial activity—offer promising solutions for improving food safety, crop productivity, and sustainability in agriculture. Compared to traditional preservation and packaging methods, NPs provide advantages in antimicrobial protection, active packaging, controlled release systems, and improved mechanical and barrier properties. This review examines the properties, design considerations, and applications of NPs in food and agriculture, highlighting recent research progress, prospects, and potential risks. It also discusses the knowledge gaps, safety concerns, and regulatory challenges, emphasizing the need for further studies to assess toxicity, environmental impact, and risk management frameworks. By providing insights into the potential and challenges of NPs, this review serves as useful resources for researchers, policymakers, and industry professionals, guiding the safe and effective implementation of nanoparticles in food and agriculture.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143668267","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