Food Biophysics最新文献

{"title":"Comparative Effects of Basil Seed and Cress Seed Gums on Stability of Flaxseed Oil Pickering Emulsion and Functional Kiwifruit Bar Characteristics","authors":"Narges Nazari,&nbsp;Ahmad Rajaei,&nbsp;Hossein Mirzaee Moghaddam","doi":"10.1007/s11483-025-09947-w","DOIUrl":"10.1007/s11483-025-09947-w","url":null,"abstract":"<div><p>Encapsulation techniques, particularly Pickering emulsions stabilized by polysaccharide-protein complexes, offer a promising approach for enhancing the protection and functionality of flaxseed oil (FSO) in food applications. This study explores the stabilization of FSO-in-water emulsions using zein protein (Z) combined with either basil seed gum (BSG) or cress seed gum (CSG). SEM revealed that the Z-BSG and Z-CSG complexes formed spherical particles with smooth surfaces, though Z-BSG particles were significantly larger (2354 nm) compared to Z-CSG particles (892.7 nm). The emulsions were assessed for stability, rheological behavior, and droplet size. Emulsions containing 20% FSO stabilized by Z-BSG demonstrated superior stability and increased viscosity relative to those stabilized by Z-CSG. Subsequently, these FSO-loaded Pickering emulsions (PE) were incorporated into functional kiwifruit bars, and their physico-mechanical and sensory attributes were analyzed. Kiwifruit bars containing Z-BSG-PE displayed minimal changes in color compared to those with Z-CSG-PE. Additionally, bars with Z-BSG-PE exhibited higher adhesiveness and chewiness. Samples containing 0.2% and 0.5% Z-BSG-PE were rated the highest in overall acceptability, indicating that BSG provided better sensory properties than CSG. These findings underscore the potential of BSG to outperform CSG in stabilizing Pickering emulsions and enhancing the quality of functional food products such as kiwifruit bars.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638314","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":"CFD Simulation of Micro-Level Water Transport in Potato Cells Under Periodic Boundary Conditions: Apoplastic Versus Symplastic Hydrodynamic","authors":"Fatemeh Mozafari Ghoraba,&nbsp;Ahmad Ghazanfari Moghaddam,&nbsp;Mohsen Shamsi,&nbsp;Ali Mohebbi","doi":"10.1007/s11483-024-09917-8","DOIUrl":"10.1007/s11483-024-09917-8","url":null,"abstract":"<div><p>Water transport in potato microstructure occurs through symplastic, apoplastic, and transcellular mechanisms. Understanding these microscale behaviors is crucial for enhancing food processing operations and achieving high-quality processed products. In this research, we analyzed low thermal water transport in potato cells. The cell designs included one, two, and four simplified cell configurations, and the CFD method simulated water transport in COMSOL Multiphysics. Three mass concentration equations, based on diffusion, permeability, and capillary diffusivity were used to estimate moisture concentration variation for intracellular, intercellular, and cell wall environments. Then, the velocities of water within the cell, through the cell wall, and between the cells were calculated using the Brinkman equation under periodic boundary conditions. The results indicated that the intracellular water concentration profile for all three designs was similar. At 0.78% cell fraction, there was the greatest difference of 3.22 × 10^− 9 m s^− 1 in average velocity, while the 0.72% cell fraction showed no difference in average velocity for designs. Water concentration simulations indicated that concentration within the cells decreased from an initial value of 4.5 × 10⁴ to a final value of 3 × 10⁴ within 100s. The units’ center temperature increased from initial degrees of 297 K to 330 K in the same period. Intercellular water diffusivity increased with cell fraction. The findings indicate that velocity and diffusivity are influenced by fraction and design, while intercellular fraction rather than cell designs determine mass concentration.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638636","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":"Structural Changes and Improved Functional Properties of Ultrasound Treated Cameline Protein","authors":"Chuping Zhang,&nbsp;Dong Wang,&nbsp;Ting Li,&nbsp;Xinxia Zhang,&nbsp;Liqin Yu,&nbsp;Li Wang","doi":"10.1007/s11483-025-09944-z","DOIUrl":"10.1007/s11483-025-09944-z","url":null,"abstract":"<div><p>Camelina protein is a new source of plant protein. This work aimed to investigate the structural changes and improve functional properties of ultrasound treated camelina protein isolate (CPI). Structural analysis revealed that ultrasonic treatment did not change the molecular weight distribution of CPI, but increased the content of β-sheet. Moreover, the tertiary structure of CPI was altered under ultrasonic treatment with the tryptophan partially exposed to a polar environment characterized by intrinsic fluorescence spectra. Additionally, under ultrasonic treatment of 15 min, the particle size was reduced by 43%, the surface area between protein and water was increased, and the solubility of CPI was enhanced by 42%. Ultrasonic treatment exposed the positively charged groups inside the protein, increasing the zeta potential (from − 14.9 mV to -9.7 mV). Furthermore, the H₀ was increased due to the destruction of hydrophobic interactions in the protein molecule by ultrasonic treatment, allowing the internal hydrophobic groups to be exposed. As a result, this reduced the hindrance at the air-water interface, increasing the adsorption rate, and improving the emulsifying and foaming properties. The foaming ability of CPI reached 202% at 35 min of ultrasound, which was 1.32 times that of untreated CPI. The foaming stability was best at 25 min. The emulsifying activity index increased from 10.87 m²/g to 14.09 m²/g, and the emulsifying stability index reached the highest value at 5 min. Under ultrasonic treatment, the fragmented protein surface was observed by SEM images. The finding contributes to the effective utilization of camelina protein resources.</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":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638313","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":"Function of Different Emulsifiers in Spreadable Meat Emulsions: A Systematic Study of Physical Properties","authors":"Mathias Baechle,&nbsp;Matías A. Via,&nbsp;Mathias P. Clausen,&nbsp;Thomas A. Vilgis","doi":"10.1007/s11483-025-09941-2","DOIUrl":"10.1007/s11483-025-09941-2","url":null,"abstract":"<p>Emulsifiers are often used in the processing of pâtés based on various spreadable and solid meat products to maintain physical properties during production and to maintain the quality of the final product when key components, such as fat composition, are changed. Emulsifiers have been proven as useful tools to control and achieve desired properties in pâté-like products by modifying the product composition. This paper examines the impact of three distinct emulsifiers and stabilizers, namely collagen, sodium stearate and mono- and diglycerides (MDG), on the texture and microstructure of a range of duck liver pâtés. Samples with different emulsifier concentrations were analysed using methods such as rheology and texture analysis to gain insight into their mechanical properties. To visualize the microstructure of the emulsion, Coherent Antistokes Raman Scattering, together with image and statistical analysis, is used. Collagen increases the elastic properties, while sodium stearate significantly increases the hardness in compression tests. MDG only affects the microscopic properties. All emulsifiers exert discernible effects on the microscopic emulsion structure, fat particle sizes and shapes, as well as on mechanical properties. This allows for strategic use of these agents in order to enhance the quality and stability of meat emulsions.</p><p>The use of different emulsifiers and stabilizers provide distinct varities in structures. Top left: control system. Top right: collagen system. Lower left: sodium stearate sample. Lower right: MDG system.</p>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09941-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143612006","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":"Green and Sustainable Extraction of Bioactive Compounds from Centella asiatica leaves using Microwave Pretreatment and Ultrasonication: Kinetics, Process Optimization, and Biological Activity","authors":"Sarthak Nakra,&nbsp;Soubhagya Tripathy,&nbsp;Prem Prakash Srivastav","doi":"10.1007/s11483-025-09948-9","DOIUrl":"10.1007/s11483-025-09948-9","url":null,"abstract":"<div><p><i>Centella asiatica</i> is a medicinal plant rich in bioactive compounds with potential health benefits. However, its processing conditions significantly influence the retention of these compounds. Therefore, this study investigated the effect of microwave pretreatment on the drying, extraction, and encapsulation of <i>Centella asiatica</i> bioactive compounds. Leaves were subjected to steam and microwave blanching for 30, 45, and 60 s, followed by drying at 30, 40, and 50 °C. Drying kinetics were analyzed using different mathematical models. Ultrasound-assisted extraction was employed to enhance bioactive compound yield, with optimization conducted using a Central Composite Rotatable Design (CCRD). The independent variables included sonication time (15–30 min), solvent-to-solid ratio (10:1–30:1), and solvent concentration (60–90%). The optimized extract was encapsulated using aloe vera mucilage with varying concentrations of maltodextrin and gum acacia, and freeze-dried powders were evaluated for encapsulation efficiency and physicochemical properties. Microwave blanching resulted in a higher drying rate compared to steam blanching and control samples. Blanching for 45 s followed by drying at 50 °C effectively retained bioactive compounds, making it the optimal condition for extraction. The best extraction conditions were identified as 30 min sonication, a solvent-to-solid ratio of 29:1, and a solvent concentration of 90%. The second-order polynomial model fitted well with the experimental data, and multiple regression and ANOVA confirmed the model's reliability. Among the encapsulation formulations, S4 exhibited the highest encapsulation efficiency and superior physicochemical properties. This study highlights the effectiveness of microwave blanching, optimized ultrasound-assisted extraction, and aloe vera-based encapsulation for preserving <i>Centella asiatica</i> bioactive compounds. These findings provide a foundation for industrial-scale processing, ensuring enhanced product stability and quality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143594816","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":"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}