Food Biophysics最新文献

{"title":"Preparation of Hydroxypropyl Methylcellulose-Fucoidan-Citral Nanoemulsion Composite Film: Characterization and Preservative Application in Ostrea rivularis Gould","authors":"Yaqin Hu,&nbsp;Guangyu Liu,&nbsp;Dongxue Wang,&nbsp;Chunhong Yuan,&nbsp;Tiantian Wu,&nbsp;Jiayin Huang,&nbsp;Changfeng Xue,&nbsp;Zhiheng Hu","doi":"10.1007/s11483-026-10195-9","DOIUrl":"10.1007/s11483-026-10195-9","url":null,"abstract":"<div><p><i>Ostrea rivularis Gould</i> (<i>O. rivularis</i>) is nutritionally rich oyster species highly perishable due to endogenous enzymatic activity and microbial proliferation. Currently, active packaging incorporating natural antimicrobials offers a promising approach to improve the quality and shelf-life of aquatic products. In this study, an active composite film (HPMC-FCD-CNE) was developed by incorporating citral nanoemulsion (CNE) into a hydroxypropyl methylcellulose (HPMC) and fucoidan (FCD) matrix. The film with 4% (v/v) CNE exhibited optimal mechanical and barrier properties alongside enhanced antioxidant and antibacterial activities. During refrigerated storage at 4 °C, oysters wrapped with the HPMC-FCD-CNE demonstrated a 4-day extension in shelf-life compared to unwrapped controls, with superior sensory acceptability and delayed quality deterioration, as indicated by reduced total volatile basic nitrogen (TVB-N), K value, and microbial counts. These findings highlight the potential of HPMC-FCD-CNE as an effective active packaging strategy to preserve oysters and other aquatic products under refrigeration.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614657","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":"Ultrasound-assisted Protein Extraction from Red Seaweed (Gracilaria corticata): Optimization and Characterization","authors":"Chandini Inumala,&nbsp;Ramdas Mashnaji Kudre,&nbsp;Tanaji G. Kudre","doi":"10.1007/s11483-026-10193-x","DOIUrl":"10.1007/s11483-026-10193-x","url":null,"abstract":"<div><p>Red seaweed is gaining attention as a sustainable protein source, but its use is mostly confined to hydrocolloidal extraction. Traditional protein extraction techniques for red seaweed face challenges, including reduced yields and prolonged processing times. Ironically, there has been no systematic optimization of ultrasound conditions specifically to improve protein recovery from red seaweed. Consequently, this study sought to fill these research gaps by optimizing the ultrasound-assisted protein extraction conditions for <i>Gracilaria corticata</i> (GC), followed by an analysis of its physicochemical and functional properties. The optimum protein extraction conditions were found to be 60 min ultrasound time, 30 °C ultrasound temperature, 80% ultrasound amplitude, and a 1:50 solid: liquid ratio (w/v). The protein yield from the ultrasound-assisted protein extract (UAPE) was 25.86%, compared to 13.88% obtained using the conventional method, underscoring the efficiency of ultrasound in extracting proteins from GC. Further, UAPE was found to contain 65.93% protein, 39.93 g/100g essential amino acids, 76.43 mg/100g iron, and 74.58% in vitro protein digestibility. The SDS-PAGE pattern of UAPE revealed the presence of α, β, and γ sub-units of R-phycoerythrin, whereas α-helix and β-sheet were identified as the secondary structures. Furthermore, UAPE unveiled moderate DPPH, ABTS, pancreatic lipase inhibition (IC₅₀: 0.57–3.70 mg/mL, respectively), and FRAP (EC₅₀: 3.21 mg/mL) activities in vitro, warranting in vivo investigation for physiological validation. UAPE demonstrated good techno-functional properties, including protein solubility (95.36%), emulsion activity index (39.67–63.90 m²/g), emulsion stability index (13.71–30.5 min), foam expansion (201.67-293.33%), and foam stability (143.33-236.66%), across neutral to alkaline pH, highlighting its potential as a functional protein ingredient in the food industry.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614369","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":"Effect of Tempeh Flour on Food-ink Viscosity and Physicochemical Properties of Konjac–Gelatin Protein-Based 3D-Printed Products","authors":"Shannon Amanda Joelle,&nbsp;Ignatius Srianta,&nbsp;Netty Kusumawati,&nbsp;Ira Nugerahani,&nbsp;Susana Ristiarini,&nbsp;Chatarina Yayuk Trisnawati,&nbsp;Takuya Sugahara","doi":"10.1007/s11483-026-10191-z","DOIUrl":"10.1007/s11483-026-10191-z","url":null,"abstract":"<div><p>Three-dimensional food printing (3DFP) is an emerging technology capable of producing personalized foods with customized shapes, textures, and nutritional compositions. However, the development of food-ink formulations remains a major challenge for improving printability and nutritional quality. This study developed a soy protein isolate (SPI)-based food ink containing tempeh flour, konjac glucomannan (KGM), and gelatin, and evaluated the effects of different tempeh flour concentrations on food-ink viscosity and the physicochemical properties of 3D-printed products. Food-ink viscosity, shape fidelity, texture profile, and water content were evaluated, while rheological and proximate analyses were subsequently performed on the formulation exhibiting the highest total printing precision. Increasing tempeh flour concentration significantly increased food-ink viscosity (110–270 dPa·s), product mass (4.44–5.46 g), total printing precision (97.71–99.13%), hardness (8523.42–12738.23 g), and gumminess (6549.90–9828.72 N), while decreasing water content from 61.70% to 58.55%. The formulation containing 14% tempeh flour achieved the highest total printing precision (99.13%) and was therefore selected for further characterization. Rheological analysis showed a yield stress of 39.044 Pa, a plastic viscosity of 513 mPa·s, a flow behavior index (n) of 0.5158, and a consistency index (K) of 21.2442 Pa·s<span>(^{text {n}})</span>, confirming desirable pseudoplastic behavior for extrusion-based 3D food printing. Proximate analysis of the selected formulation revealed 25.92% protein, 11.04% carbohydrate, 2.21% fat, 60.11% moisture, and 0.72% ash. These findings demonstrate that incorporating tempeh flour into SPI–KGM–gelatin food inks can improve printability while providing a high-protein formulation suitable for extrusion-based 3D food printing.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613631","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":"STMP Crosslinking of Pigmented Whole Bao Rice Flours: Effects on Structural, Rheological, Digestive, Bioactive and Gel-Forming Properties","authors":"Gunjana Deka,&nbsp;Sayantan Chakraborty,&nbsp;Ishita Chakraborty,&nbsp;Nirmal Mazumder,&nbsp;Sib Sankar Mal,&nbsp;Manash Pratim Sarma,&nbsp;Himjyoti Dutta","doi":"10.1007/s11483-026-10194-w","DOIUrl":"10.1007/s11483-026-10194-w","url":null,"abstract":"<div><p>Crosslinking is widely employed to improve structural stability and functionality of starch-based systems. Purified starch modifications are commonly reported. Reports on modification of starchy flours are scarce. This study investigated the effects of variable (3–12%) sodium trimetaphosphate (STMP) crosslinking on the physicochemical, structural, thermal, rheological, digestive and bioactive properties of three pigmented <i>bao</i> rice flours, conferred by their starch as well as non-starch components. <i>Bao</i> is a group of submergence tolerant, flood-resistant rice types bearing economic significance. Infrared spectroscopy suggested successful crosslinking. Residual phosphorus content increased significantly (<i>p</i> &lt; 0.05) from 0.011 to 0.015% in native flours to 0.063–0.079% in the 12% crosslinked samples. Quantifiable amylose decreased by 17.9%-18.1%. Progressive granule aggregation and densification were observed under scanning electron microscope. Swelling power reduced from 2.43 to 2.67 to 1.92–2.18 g/g and solubility from 2.17 to 2.67 to 0.34–0.67%. Peak viscosity of cooked gels ranged from 2880 to 3920 cP in native flours to 3860–4550 cP at 9% STMP. This was supported by increase in gelatinization temperatures and an overall decrease in gelatinization enthalpy. Reduced syneresis from native gels (15.1–18.9%) to 9% STMP (9.0–12.0%) were evidenced. Gel strengthening was also supported by rheometry. Increase in storage modulus coefficients (K′) from native gels (3.55–4.70 Pa) to 9% crosslinking level (5.38–7.21 Pa) were recorded. Additionally, enhanced retrograded hardness, apparent viscosity, consistency index, yield stress, and storage modulus (G′ &gt; G″; tan δ &lt; 1) indicated strong elastic gel formation. Digestibility shifted from rapidly digestible starch to increased slowly digestible and resistant fractions. Resistant starch increased from 8.8 to 9.0% in native flours to 23.4–30.0%. Antioxidant activity (DPPH radical scavenging) declined significantly from 84.9 to 87.3% to 8.9–10.4%. Overall, different levels of STMP crosslinking imparted distinct functional attributes, with 9% producing the most favorable balance of functional and rheological properties.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613750","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":"Inactivation of Escherichia coli O157:H7 by Non-thermal Physical Treatments and its Influence on Outer Membrane Properties and Composition","authors":"Zhehao Yang,&nbsp;Xinhui Zhang,&nbsp;Qiao He,&nbsp;Mingming Guo","doi":"10.1007/s11483-026-10189-7","DOIUrl":"10.1007/s11483-026-10189-7","url":null,"abstract":"<div><p>Pathogenic <i>Escherichia coli</i> (<i>E. coli</i>) O157:H7 poses a major threat to food safety. Non-thermal physical technologies offer antibacterial effects while preserving food quality. The outer membrane of <i>E. coli</i> acts as a key structural and permeation barrier, limiting the antibacterial efficacy of non-thermal technologies. However, the differences in the structure and composition changes of outer membrane induced by ultrasound (US), ultraviolet (UV), intense pulsed light (IPL), and electron beam irradiation (EBI) treatmentsremain unclear. Plate counting showed that UV (5.7 mJ/cm²) and EBI (0.5 kGy) reduced <i>E. coli</i> O157:H7 by 5.41 ± 0.53 and 6.10 ± 0.21 log CFU/mL, respectively, whereas US (9 min) and IPL (1 min) reduced only 0.63 ± 0.09 and 1.73 ± 0.11 log CFU/mL, respectively. Fluorescent probe analyses indicated that non-thermal treatments significantly increased outer membrane permeability, while exerting limited effects on outer membrane fluidity. In addition, UV and EBI treatments induced depolarization of the outer membrane potential, whereas US treatment was associated with membrane hyperpolarization. SDS-PAGE analysis revealed alterations in LPS and OMPs profiles following non-thermal treatments, including possible Lipid A palmitoylation, protein aggregation, and degradation. RT-qPCR showed that US caused the largest transcriptional changes in selected OMP genes. Collectively, these results provide insight into the bacterial inactivation effect of different non-thermal physical technologies and their impact on membrane functional properties and compositions, offering a theoretical basis for optimizing non-thermal treatment conditions and further mechanistic investigations.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613805","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":"Characterization of Cissus quadrangularis L. (Veldt Grape) Aerial Fractions: Integrating Nutritional and Biophysical Properties for Functional Food Potential","authors":"Namakkal Bommurasu Nishaant,&nbsp;Kottur Senthilkumar Navin Venketeish,&nbsp;Nagamaniammai Govindarajan","doi":"10.1007/s11483-026-10187-9","DOIUrl":"10.1007/s11483-026-10187-9","url":null,"abstract":"<div><p>This study presents a novel comprehensive fraction-specific evaluation of <i>Cissus quadrangularis</i> L. (Veldt grape) aerial fractions, including leaf (CQL), stem pulp (CQP) and stem pulp with peel (CQWP), to establish the mechanistic composition-structure-function relationships relevant to functional food applications. Each fraction exhibited tissue-specific compositional and biophysical traits. CQL showed elevated protein (16.82%), essential amino acids (6.22%), unsaturated fatty acids (3.38%), flavonoids and antioxidant activity. In contrast, the fibre and mineral-rich CQWP exhibited higher crystallinity (93%), thermal stability and reduced digestibility (19.33%) with elevated antinutrient levels. Meanwhile, CQP presented a predominantly amorphous carbohydrate-rich matrix with improved digestibility (53.57%), higher essential amino acid index (EAAI: 50.95%) and relatively lower antinutrient levels. FTIR, XRD, SEM, thermal, zeta potential and metabolite analyses supported by Pearson Correlation and Principal Component Analysis, revealed that tissue-specific composition and structural orientation govern nutritional and biophysical functionality. Crystalline fibre-rich matrices restricted digestibility with enhanced thermal stability, whereas amorphous polysaccharide nature improved nutrient accessibility, and bioactive-rich matrix exhibited improved antioxidant activity. Collectively, these findings establish a fraction-specific composition-structure-function framework and provide a scientific basis for the targeted utilization of veldt grape aerial fractions as a next-generation functional food innovation.</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":"2026-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613518","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":"Spray-Dried Microencapsulation Improves Stability and Bioaccessibility of Microbial Carotenoids Applied in Gelatin Gummies","authors":"Patrícia Griep,&nbsp;Naiara Hollerwerger,&nbsp;Lucas Henrique do Nascimento,&nbsp;Jamile Zeni,&nbsp;Eunice Valduga","doi":"10.1007/s11483-026-10188-8","DOIUrl":"10.1007/s11483-026-10188-8","url":null,"abstract":"<div><p>Carotenoids are natural pigments with provitamin A activity and antioxidant properties; however, their application in foods is limited by their high sensitivity to light, oxygen, and temperature, resulting in low stability and carotenoid release during simulated digestion. In addition, information regarding the use of microbial carotenoids in confectionery products remains scarce. Therefore, this study investigated the stabilization of carotenoids produced by <i>Sporidiobolus salmonicolor</i> CBS 2636 through spray-drying microencapsulation and their application in gelatin gummies. The extract was characterized for carotenoid content, provitamin A activity, antioxidant capacity, and in vitro toxicity. Spray drying was carried out using gum arabic, inulin, and starch (1:1:1, w/w) as wall materials at 130 °C, yielding microparticles with 5.5% moisture and 0.126 water activity. Stability tests under different packaging conditions revealed that vacuum-packed BOPP provided the highest protection, maintaining approximately 50% of carotenoids after 100 days at 20 ± 2 °C. Gummies containing 6% (w/w) microparticles were evaluated for physicochemical properties and in vitro gastrointestinal digestion during storage. The optimized formulation (F5; 0.25% sodium benzoate and 0.5% sodium lactate) showed the highest carotenoid stability and color retention. Carotenoid retention remained at 89% after 3 h of intestinal digestion, indicating delayed release and protection during the initial digestive stages. These findings demonstrate that spray-drying microencapsulation combined with a ternary wall-material system is an effective strategy to enhance the stability and availability of microbial carotenoids. Furthermore, this study expands the application of microbial pigments in confectionery products, representing a promising alternative to synthetic colorants and contributing to the development of value-added foods.</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":"2026-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10188-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613886","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":"Melatonin Alleviates Snow Peas Yellowing by Regulating Chlorophyll Fluorescence, Chloroplast Structure, and Chlorophyll Degradation Genes","authors":"Shuwei Nian,&nbsp;Kehan Wang,&nbsp;Ifra Iqrar,&nbsp;Yuwen Shi,&nbsp;Liping Kou","doi":"10.1007/s11483-026-10183-z","DOIUrl":"10.1007/s11483-026-10183-z","url":null,"abstract":"<div><p>Snow peas (<i>Pisum sativum</i> var. <i>Saccharatum</i>) are a popular and tender green vegetable. During cold storage, snow peas tend to lose their green color and turn yellow, causing a deterioration in storage quality. Our previous research has shown that 100 µmol L^− 1 melatonin can maintain the quality of postharvest snow peas and extend their shelf life. Consequently, the objective of this research was to further explore the mechanism of using melatonin to maintain the green color of fresh snow peas. In this study, chlorophyll fluorescence imaging demonstrated that melatonin effectively maintained the chlorophyll levels and green appearance of snow peas. Melatonin also reduced the structural damage of chloroplasts, enhanced photochemical efficiency, and preserved the function of chloroplasts. In addition, melatonin elevated the total chlorophyll levels by 1.97 times by suppressing the gene expression related to chlorophyll degradation and enzyme activities. The activities of pheophytinase, pheophorbide a oxygenase, and red chlorophyll catabolite reductase in the melatonin group also decreased by 31%, 6% and 6%. This coordinated action inhibited the chlorophyll degradation pathway during the storage process. Therefore, melatonin can exhibit potential as an effective postharvest preservative for snow peas, enhancing their commercial feasibility.</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":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148466517","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":"Double Wall Material Using Pectin and Hylon VII Starch to Protect Lacticaseibacillus rhamnosus GG During Storage and Simulated Gastrointestinal Conditions","authors":"Karen Oropeza-Zamora,&nbsp;Gonzalo Velazquez,&nbsp;Regina Hernandez-Gama,&nbsp;Ernesto Hernandez Hernandez,&nbsp;Perla Osorio-Diaz,&nbsp;Eduardo Morales Sanchez,&nbsp;Guadalupe Mendez-Montealvo","doi":"10.1007/s11483-026-10184-y","DOIUrl":"10.1007/s11483-026-10184-y","url":null,"abstract":"<div><p>Starch has been blended with other biopolymers to obtain novel functionalities. Pectin is widely used to protect and control the release of active compounds. Both materials can be used to protect probiotics from extreme conditions in the digestive system while providing prebiotic functionality. Single-wall systems often exhibit poor stability and limited protection under gastrointestinal conditions. To address this limitation, this study aimed to develop a dual-wall core shell system by coating retrograded Hylon VII starch (RetS) microparticles with pectin (P). In the first stage, RetS: P systems at different proportions (0:100, 25:75, 50:50, 75:25, and 100:0), were evaluated based on their physicochemical and structural properties using SEM, rheology, FTIR, X-ray diffraction, and TGA. SEM analysis showed evidence of a RetS coating in the 50:50 and 25:75 blends, while FTIR and TGA results confirmed the predominance of P features as its proportion increased. Based on the coating effect observed by SEM, FTIR, and TGA, the 50RetS:50P system was selected for probiotic encapsulation, aiming to provide a matrix with adequate pectin to generate an effective coating while preserving its potential synbiotic functionality. In the second stage, the performance of the selected system was evaluated using <i>Lacticaseibacillus rhamnosus</i> GG (LGG). Probiotic viability under simulated in vitro digestion conditions was determined at days 0 and 30 of storage at 4 °C. The core shell system achieved an encapsulation efficiency of 70.14 ± 0.43% and preserved LGG viability at 7.73 ± 0.22 log₁₀ CFU/g after storage. However, compared with the 100RetS:0P control, which showed better probiotic recovery after digestion, the 50RetS:50P system suggested a potential limitation in probiotic release. This behavior indicates that, although pectin effectively coated the porous RetS matrix to enhance protection, the resulting compact structure hindered cell release under the conditions used for quantification. These findings demonstrate that RetS:P dual-wall systems are promising materials for probiotic protection, combining structural functionality with potential synbiotic effects, although their release behavior requires further investigation. Clinical trial number: not applicable.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148465172","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":"Development and Structural Characterization of a Diacylglycerol-Rich Oleogel as a Lard Substitute in Laminated Pastry","authors":"Kuo-Ching Jan,&nbsp;Pei-Yin Chen,&nbsp;Mohsen Gavahian","doi":"10.1007/s11483-026-10178-w","DOIUrl":"10.1007/s11483-026-10178-w","url":null,"abstract":"<div><p>Saturated fats provide key functional and sensory properties in foods, but associated health and sustainability concerns drive demand for alternative fat systems. To address this, a Diacylglycerol (DAG)-enriched oleogel was developed and characterized as an alternative to lard in Chinese-style puff pastry. DAG-rich oil (71.4% 1,3-DAGs) was synthesized via enzymatic transesterification of canola oil under supercritical CO₂ (50 °C, 3000 psi). The oleogel formulation was optimized using response surface methodology (RSM), constructing a stable lipid-protein complex network with beeswax (10.9%) and casein micelles (0.4%). High-performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD) quantified DAG yields. Compared to the control lard-based sample, oleogels exhibited strong oil-binding capacity, significantly reducing oil leakage (0.16 vs. 8.87%), and provided desirable textural properties (hardness: 115.3 N). Oxidative stability was improved, with lower total volatile organic compounds (48.0 mg/m³). Results demonstrated that the DAG-rich oleogel, prepared through a green, solvent-free process, can effectively replace lard in pastry while maintaining desirable structure and functional properties, thereby supporting sustainable food production with a potentially healthier plant-based alternative to lard.</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":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148465171","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}