Food Biophysics最新文献

{"title":"Zein-Based Terpineol-Loaded Nanoparticles for Sustainable Management of Potato Blight","authors":"Abhishek Pathak,&nbsp;Neetesh Mandal,&nbsp;Kuldeep Gauliya,&nbsp;Manish Kumar Manjhi,&nbsp;Devanshi Chandel Upadhyaya,&nbsp;Chandrama Prakash Upadhyaya","doi":"10.1007/s11483-026-10203-y","DOIUrl":"10.1007/s11483-026-10203-y","url":null,"abstract":"<div><p>The widespread use of synthetic fungicides has led to increasing reports of pathogen resistance and environmental contamination, reducing disease control efficacy and highlighting the need for sustainable alternatives. Terpineol-loaded zein nanoparticles (Ter-ZNPs) were prepared by the antisolvent precipitation method owing to its mild processing conditions and suitability for encapsulating hydrophobic compounds. The nanoparticles were characterized by UV–Vis Spectroscopy, FTIR, TEM, and DLS analyses, revealing spherical particles with an average size of 134.33 ± 26.95 nm, a zeta potential of -24.64 ± 0.91 mV, a polydispersity index (PDI) value 0.18 ± 0.035 and high encapsulation efficiency of 71.47 ± 4.67%. Molecular docking confirmed stable interactions between zein and terpineol via hydrogen bonding and hydrophobic forces. Further, antifungal assays have demonstrated that Ter-ZNPs exhibited comparable antifungal efficacy at nearly half the concentration of free terpineol, with significantly lower MIC, MFC, and MGI₅₀ values against <i>Fusarium solani</i>, <i>Alternaria solani</i>, and <i>Phytophthora infestans</i>. In vivo experiments on potato plants indicated that Ter-ZNPs reduced late blight severity to 29.01 ± 2.70%, compared to 36.72 ± 2.53% for free terpineol and 75.90 ± 4.94% in the untreated control, while significantly improving growth, biomass accumulation, tuber yield (147.6 ± 12 g), and photosynthetic pigment content. Additionally, Ter-ZNPs increased the activities of antioxidant enzymes (CAT, POD, SOD, PPO) and lowered oxidative stress markers (MDA and H₂O₂), indicating improved defence responses under pathogen stress. Overall, Ter-ZNPs enhanced the antifungal efficacy of terpineol while promoting the plant growth and yield, supporting their potential as an eco-friendly nanobiopesticide for sustainble crop disease management.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782216","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":"Pectin/Pullulan Composite Films Incorporated with Pomelo Peel Extract-Mediated Silver Nanoparticles: Preparation, Characterization and Application in Grape Preservation","authors":"Phitchayaphak Ketseesung,&nbsp;Suwimon Datarun,&nbsp;Bussarin Ksapabutr,&nbsp;Budsaraporn Ngampanya","doi":"10.1007/s11483-026-10202-z","DOIUrl":"10.1007/s11483-026-10202-z","url":null,"abstract":"<div><p>This study developed pectin/pullulan (PEC/PUL) composite films incorporated with pomelo peel extract (PPE)-mediated silver nanoparticles (AgNPs) for active fruit packaging. AgNPs with an average particle size of 17 ± 11 nm were synthesized using 3 mM AgNO₃ and PPE under alkaline conditions (pH 10). Films were prepared at a PEC/PUL ratio of 1:1 with 40% glycerol and 0–3% (w/w) AgNPs. AgNPs incorporation significantly affected film structure and mechanical properties without substantially changing thickness. At 0.5% AgNPs, tensile strength and Young’s modulus reached 12.07 and 141.24 MPa, respectively. Increasing AgNPs to 0.75–1% reduced tensile strength and elongation at break, whereas the film containing 3% AgNPs retained a tensile strength of 8.12 MPa and adequate flexibility. Fourier transform infrared spectroscopy (FTIR) confirmed the integrity of the biopolymer functional groups, X-ray diffraction spectroscopy (XRD) verified the face-centered cubic structure of AgNPs, and Environmental scanning electron microscope (ESEM) showed uniform nanoparticle dispersion. AgNPs incorporation enhanced UV-blocking ability and thermal stability while reducing water vapor permeability. The 3% AgNPs film showed the greatest UV-blocking effectiveness and the lowest water vapor permeability of 2.9405 × 10⁻⁶ g·m/m²·Pa·day. The films also exhibited antibacterial activity against <i>Escherichia coli</i>, <i>Pseudomonas aeruginosa</i>, and <i>Staphylococcus aureus</i>. HepG2 cell viability decreased with increasing AgNPs concentration, indicating the need for concentration optimization. During 14-day storage at 4 °C, the 3% AgNPs film preserved grape freshness, structural integrity, and moisture content while inhibiting microbial growth. These findings indicate that PEC/PUL/AgNPs films are promising sustainable active packaging materials, although their safety requires further evaluation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751554","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":"Microencapsulation of Clove Leaf Essential Oil Using Camelina Sativa Seed Mucilage and Gum Arabic: Encapsulation Efficiency, Physicochemical Properties and Bioaccessibility","authors":"Ayse Nur Akpinar,&nbsp;Selvi Secil Sahin,&nbsp;Cansu Ekin Bonacina","doi":"10.1007/s11483-026-10196-8","DOIUrl":"10.1007/s11483-026-10196-8","url":null,"abstract":"<div><p>This study investigated the feasibility of camelina (<i>Camelina sativa</i> L.) seed mucilage (CM) as a natural wall material in the microencapsulation of clove leaf essential oil (CLEO) in combination with gum arabic (GA), with a focus on encapsulation efficiency, physicochemical properties, morphology, and eugenol bioaccessibility. Oil-in-water emulsions (5:15:80, CLEO: wall material: water) were prepared with increasing CM proportions (0–0.75%, w/w) and freeze-dried to obtain microcapsules. The extraction yield of CM was 6.13 ± 0.47%, the eugenol content of CLEO was 75.44 ± 1.67%. All emulsions exhibited no creaming, indicating good physical stability. Increasing CM content led to larger particle sizes and modifications in microcapsule morphology. The highest encapsulation efficiency (77.28%) was achieved at a GA: CM ratio of 14.50:0.50% (CM50), exceeding that of the GA-only formulation, whereas further increases in CM content resulted in reduced encapsulation efficiency. Thermal analysis revealed subtle improvements in matrix homogeneity at moderate CM levels, while excessive CM did not provide additional thermal advantages. Although CM increased the antioxidant capacity of the coating material, excessive CM reduced the antioxidant activity of the microcapsules. The total phenolic contents of the microcapsules were higher than that of CLEO. Eugenol bioaccessibility was significantly influenced by CM concentration, reaching a maximum value of 59.16% in the CM50 formulation, following the same trend as encapsulation efficiency. Overall, CM, when used at an appropriate level in combination with GA, provides an effective delivery system for CLEO and significantly improved eugenol bioaccessibility, demonstrating its potential as a promising new coating material for encapsulation technology.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751553","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":"Eco-friendly antifungal edible coating based on fenugreek gum and finger millet phenolic extract: Assessing effect on postharvest quality of Kinnow mandarin (Citrus nobilis Lour. × Citrus deliciosa Ten.)","authors":"Shatakashi Mishra,&nbsp;Vishnu Anand,&nbsp;Aundy Kumar,&nbsp;Aditi Kundu,&nbsp;O. P. Awasthi,&nbsp;Eldho Varghese,&nbsp;Charanjit Kaur,&nbsp;Rajesh Kumar","doi":"10.1007/s11483-026-10201-0","DOIUrl":"10.1007/s11483-026-10201-0","url":null,"abstract":"<div><p>The main aim of this study was to develop an eco-friendly edible coating based on fenugreek gum (FG) functionalized with finger millet phenolic (FMP) extract and to evaluate its effect on the postharvest quality of Kinnow mandarins. Coating formulations comprising FG, GP1 (10% FMP), GP2 (15% FMP), and GP3 (20% FMP) were assessed during 20 days of storage at 23 ± 2 °C. In vitro assays confirmed strong antifungal activity of FMP extract against <i>Penicillium digitatum</i>, with a minimum inhibitory concentration (MIC) of 0.593 mg mL⁻¹. FTIR analysis confirmed the effective incorporation of FMP into the FG matrix. Coated fruits exhibited significantly higher retention (<i>p</i> &lt; 0.05) of carotenoids (74.57%), ascorbic acid (82.2%), and total phenolics (80.8%), along with nearly two-fold higher antioxidant activity than uncoated fruits. FG–FMP coatings also enhanced antioxidant defense enzymes, including peroxidase, superoxide dismutase, and glutathione reductase. Multivariate analyses (PCA and heatmap clustering) identified GP3 as the most effective treatment for maintaining overall fruit quality. The GP3 coating extended shelf life by six days under ambient conditions, whereas the coating film completely biodegraded in soil within seven days. Overall, FG–FMP coating shows strong potential as a sustainable alternative to the synthetic postharvest treatments for citrus 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":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751966","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":"Stabilization of Red Palm Oil Nanoemulsions with Cellulose Nanofibers Derived from Oil Palm Empty Fruit Bunches","authors":"Khairiyyah Qanitah,&nbsp;Nugraha Edhi Suyatma,&nbsp; Saraswati,&nbsp;Sri Yuliani","doi":"10.1007/s11483-026-10200-1","DOIUrl":"10.1007/s11483-026-10200-1","url":null,"abstract":"<div><p>Emulsifiers play a crucial role in the formation and stabilization of food emulsions. Conventional emulsions commonly rely on surfactants to reduce interfacial tension, although their use may adversely affect sensory properties and raise health and environmental concerns. Nanofiber cellulose (NFC) derived from oil palm empty fruit bunches (EFB) is a promising sustainable bio-based stabilizer. This study investigated the effect of NFC concentration (0–2.0% w/v) on the physicochemical stability and carotenoid retention of red palm oil (RPO) nanoemulsions. Nanoemulsions were prepared by homogenization and ultrasonication methods and characterized using high-resolution transmission electron microscopy (HR-TEM), optical microscopy, storage stability, centrifugation, thermal treatment, freeze–thaw cycling, and total carotenoid content. Increasing NFC concentration significantly reduced droplet size, with the smallest average droplet diameter (63.3615 ± 6.07 nm) obtained at 1.5% (w/v). Nanoemulsions containing 1.5% and 2.0% (w/v) NFC showed the highest storage stability over 30 days and retained 60.35–61.98% of the initial carotenoid content after 14 days. HR-TEM indicated that stabilization was governed primarily by an interconnected fibrillar network within the continuous phase, with partial interfacial association providing a secondary stabilizing effect. Although all formulations exhibited droplet coalescence after heating and complete phase separation after the second freeze–thaw cycle, higher NFC concentrations consistently improved stability. These findings demonstrate the potential of EFB-derived NFC as a sustainable stabilizer for RPO nanoemulsions with promising applications in functional food delivery systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751852","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":"Non-Volatile Metabolomic Changes and Sensory Evaluation of Purple-Leaf White Tea: A comparative Study on the Impact of Solar Versus Indoor Withering","authors":"Mukhammad Iqbal Prawira-Atmaja,&nbsp;Sirima Puangpraphant","doi":"10.1007/s11483-026-10198-6","DOIUrl":"10.1007/s11483-026-10198-6","url":null,"abstract":"<div><p>Withering is a critical stage in white tea processing that influences the physicochemical characteristics and quality of the final product. This study evaluated the effects of solar natural withering (SNW) and indoor natural withering (INW) on the phytochemical composition, sensory characteristics, and non-volatile metabolite profiles of white tea produced from the SS-3 purple-leaf tea cultivar. Results showed that SNW led to a faster loss of moisture content than INW and was associated with significant decreases in total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) during the withering process. These compositional differences were accompanied by sensory characteristics, with white tea produced by SNW showing significantly lower bitterness and thickness scores than tea produced by INW. Non-targeted metabolomic profiling identified 260 putatively annotated non-volatile metabolites, of which flavonoids and phenolic acids were the predominant chemical classes. Differential metabolite analysis (VIP &gt; 1, FC &gt; 2 or &lt; 0.5, adjusted <i>p</i> &lt; 0.05) identified 128 and 39 differentially accumulated metabolites (DAMs) under SNW and INW conditions, respectively. Pathway enrichment analysis indicated that metabolites associated with arginine biosynthesis were predominantly enriched under INW, whereas metabolites mapped to flavonoid biosynthesis and zeatin biosynthesis pathways were represented under SNW. Overall, the results demonstrate that withering conditions were associated with differences in moisture loss, phytochemical composition, sensory attributes, and non-volatile metabolite profiles during the production of white tea from the SS-3 purple-leaf cultivar. These findings provide additional insight into the metabolite changes associated with different withering conditions during white tea processing.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148751326","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":"pH-Dependent Electrostatic Assembly of Egg Yolk–κ-Carrageenan Complex Coacervates: Wall Structure, Oxidative and Thermal Protection, and Bioaccessibility of Bocaiuva (Acrocomia aculeata) Oil","authors":"Caroline Santos da Silva,&nbsp;Juarez Vicente,&nbsp;Andresa Viana Ramos,&nbsp;Mario Geraldo de Carvalho,&nbsp;William Renzo Cortez-Vega,&nbsp;Clitor Junior Fernandes de Souza","doi":"10.1007/s11483-026-10197-7","DOIUrl":"10.1007/s11483-026-10197-7","url":null,"abstract":"<div><p>Complex coacervation builds a biopolymer wall around a lipid core through electrostatic interaction between oppositely charged biopolymers, yet how the strength of that interaction shapes wall structure and function is seldom resolved within a single system. This work tested the hypothesis that the pH-dependent electrostatic interaction between egg yolk (EY) and κ-carrageenan (CA) governs the structure of the coacervate wall and, through it, its protective and release functions, using bocaiuva (Acrocomia aculeata) oil as a model oxidation-prone oil. Zeta potential, an electrostatic-interaction index, turbidity, and a phase diagram showed that acidification below the charge-reversal region of egg yolk (near pH 5.7) intensified EY–CA attraction, with maximum association at pH 3.0; an EY: CA ratio of 6:1 at 0.5% total solids yielded a recoverable, oil-retaining wall (encapsulation efficiency 89.68%). Thermogravimetry and infrared spectroscopy indicated thermal protection through a modified, slower decomposition profile, while the peroxide index and ¹H NMR showed about 30% lower peroxide accumulation than free oil after accelerated storage, a delay rather than a suppression of oxidation. Under simulated gastrointestinal digestion, the wall remained stable at gastric pH and relaxed at intestinal pH, giving low gastric release and 89.82% in vitro bioaccessibility. A single, tunable electrostatic interaction thus linked wall assembly to oxidative protection, thermal protection, and pH-responsive release. Egg yolk–κ-carrageenan coacervation is thus an effective process to convert an oxidation-prone oil into a stable, deliverable food ingredient.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148750614","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":"Exploratory Assessment of Ionic Liquid-Based Molecularly Imprinted Polymers for Potential Acrylamide Binding from Coffee Beverage","authors":"Robinson Monsalve-Atencio,&nbsp;José Contreras-Calderón,&nbsp;Francisco J. Morales,&nbsp;Marta Mesías,&nbsp;Luis F. Giraldo","doi":"10.1007/s11483-026-10186-w","DOIUrl":"10.1007/s11483-026-10186-w","url":null,"abstract":"<div><p>Acrylamide (AA) is a heat-induced process contaminant of toxicological concern associated with potential health risks. Its selective removal from complex food matrices, such as coffee brew, while preserving quality, remains a major technological challenge. This study explored an ionic liquid-based molecularly imprinted solid-phase extraction (MISPE) process for potential AA binding, combining molecularly imprinted polymers (MIPs) synthesized from polymerizable ionic liquid monomers with a packed-bed format. The effect of MISPE on coffee quality was examined through pH, total dissolved solids, colorimetric parameters and browning index. Among the four synthesized materials based on 2-(dimethylammonium) ethyl methacrylate [H-DMAEMA] and 2-(trimethylammonium) ethyl acrylate, the MIP synthesized with [H-DMAEMA] acetate exhibited the highest affinity toward AA in aqueous solution (dynamic imprinting factor: 1.72) and well-defined adsorption–desorption behavior fitted to the Boltzmann model. When applied to coffee brew, the MISPE process preserved physicochemical related parameters, including pH, total dissolved solids, and color. However, AA levels remained unchanged, likely due to competitive interactions with abundant macromolecules such as melanoidins and polysaccharides. These findings demonstrate the feasibility of ionic liquid-based imprinting for AA recognition in aqueous systems and highlight the physicochemical complexity of coffee as a model matrix for optimizing selective extraction strategies.</p><h3>Graphic abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10186-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148750419","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":"First-order Modeling of Wall Composition and Outlet Temperature Effects on Particle Morphology and Antioxidant Properties of Spray-dried Pequi (Caryocar brasiliense) Pulp Powders","authors":"Roberto Braz da Silva Filho,&nbsp;Daniel Velloso Cabral,&nbsp;Dennia Pires de Amorim Trindade,&nbsp;Danilo Átila Brigido de Morais,&nbsp;Joaquín Gomez Estaca,&nbsp;Tatianne Ferreira de Oliveira,&nbsp;Flavio Alves da Silva,&nbsp;Juliana Aparecida Correia Bento,&nbsp;Julio Cesar Colivet Briceno","doi":"10.1007/s11483-026-10190-0","DOIUrl":"10.1007/s11483-026-10190-0","url":null,"abstract":"<div><p><i>Caryocar brasiliense</i> (pequi), a native fruit of the Brazilian Cerrado, is a rich source of bioactive compounds—particularly carotenoids and phenolics—yet its high lipid content and pronounced seasonality restrict industrial utilization. This study evaluated the effects of wall material composition (maltodextrin, MD, and whey protein concentrate, WPC, at varying ratios) and outlet air temperature on the physicochemical and morphological properties of spray‑dried microencapsulated pequi pulp. A fractional factorial Box–Hunter design was applied using the following independent variables: outlet air temperature (80–90 °C), MD concentration (10–20%), and WPC concentration (0–10%). The resulting powders were characterized for physicochemical, morphological, and antioxidant properties (total phenolic content (TPC) and ABTS, DPPH, and FRAP assays). The processing variables significantly affected particle characteristics, with WPC concentration showing the strongest positive influence on phenolic retention and antioxidant capacity. Among the evaluated experimental conditions, the 10:10 MD:WPC ratio and outlet air temperature of 80 °C resulted in the highest retention of total phenolic compounds and antioxidant activity, while maintaining desirable physicochemical properties. The agreement between predicted and observed values under this condition indicated adequate model performance within the experimentally investigated domain. Overall, microencapsulation of pequi pulp is an effective technological approach for producing functional ingredients, reinforcing the value of predictive modeling in optimizing spray‑drying operations for industrial applications<i>.</i></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":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10190-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148615153","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":"Effects of Environmental Stresses and Saliva on the Aggregation Behavior and Sweetness of Sweet-tasting Protein Thaumatin","authors":"Tingnan Song,&nbsp;Ruoning Zhang,&nbsp;Yanhui Zhang,&nbsp;Yanxiang Gao,&nbsp;Like Mao","doi":"10.1007/s11483-026-10192-y","DOIUrl":"10.1007/s11483-026-10192-y","url":null,"abstract":"<div><p>Changes in the colloidal state of sweet proteins may affect their sweetness during processing and in the oral environment. This study examined the effects of pH, temperature, NaCl, and artificial saliva on thaumatin. Particle size, solubility, turbidity, spectroscopic properties, electronic tongue responses, and sensory scores were analyzed to assess aggregation behavior and sweetness changes. Close to pH 8.0 and after the addition of NaCl, the aggregation of thaumatin was the most obvious, and the content of soluble protein was reduced in both cases. Heating at 55–90 °C increased the particle size to 107–173 nm, but the secondary structure only changed to a limited extent. In contrast, pH 11.0 and NaCl had broader effects on the colloidal properties and conformation of thaumatin. The sensory sweetness score was 7.94 in CK, but decreased to 3.72 after treatment at pH 11.0 and to 3.78 after treatment with 0.1 mol/L NaCl. Artificial saliva also changed the particle-size distribution and was accompanied by a lower sweetness sensor response (SSR). This change may be related to interactions between thaumatin and salivary components. These results showed that the dispersion state of thaumatin was related to its sweetness. The stability and sweetness of thaumatin can be maintained during processing by preserving sufficient surface charge and limiting NaCl addition.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614087","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}