Food Biophysics最新文献

{"title":"Development of Bioactive Formulation Based on Crustacean Chitosan and Thymus satureioides, Cinnamomum zeylanicum, and Eugenia Caryophyllus Essential Oils for Food Preservation","authors":"Anouar Mouhoub,&nbsp;Amine Guendouz,&nbsp;Zainab El Alaoui-Talibi,&nbsp;Saad Ibnsouda Koraichi,&nbsp;Cherkaoui El Modafar","doi":"10.1007/s11483-025-09981-8","DOIUrl":"10.1007/s11483-025-09981-8","url":null,"abstract":"<div><p>The antifungal activity screening of ten essential oils (EOs) against <i>Rhizopus</i> sp. and <i>Aspergillus</i> sp. was carried out. Among all EOs, <i>Thymus satureioides</i>, <i>Cinnamomum zeylanicum</i>, and <i>Eugenia caryophyllus</i> EOs exhibited the strongest antifungal activity. The double and triple combinations of these EOs showed synergism, especially when the three EOs are combined at 1:3 ratios (MFC = 0.125 µL/mL for <i>Rhizopus</i> sp. and MFC = 0.062 µL/mL for <i>Aspergillus</i> sp.). At 0.001 µL/mL concentration, the triple combination of these EOs inhibited the development of <i>Rhizopus</i> sp. and <i>Aspergillus</i> sp. biofilms by more than 87%. Furthermore, the incorporation of this EOs combination into chitosan-based film (CS-film) reduced significantly its moisture and swelling levels, water vapor transmission rate, water solubility, and hydrophobicity while increasing considerably its opacity, thickness, tensile strength, and antiadhesion activity. Ultimately, the application of CS-EOs formulation as a coating for strawberries mitigated the weight loss by fourfold and inhibited mold development at the 13th day of storage. These encouraging results support the conclusion that the utilized EOs mixture can be applied as a natural antifungal or incorporated into CS-film to form a bioactive and biodegradable packaging and coating intended for food preservation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145171362","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":"Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation","authors":"Dandy Kusuma Wardana,&nbsp;Arima Diah Setiowati,&nbsp;Chusnul Hidayat","doi":"10.1007/s11483-025-09978-3","DOIUrl":"10.1007/s11483-025-09978-3","url":null,"abstract":"<div><p>Emulsion gel (EG), Oleogel template emulsion (OGTE), and Biphasic Gel (BG) are oil structuring methods that are currently gaining attention as fat replacers. This research aimed to evaluate the incorporation of red palm oil (RPO) in beef sausages through different oil structuring methods (EG, OGTE, BG). Soy protein concentrate (SPC) and carrageenan were used as the stabilizer. The gels' physicochemical properties, the characteristics of beef sausages, and the β-carotene degradation in the beef sausages during storage were evaluated. The results showed that the highest hardness of the gel was found in BG (1.23 N). All gels exhibited good water and oil holding capacity (above 90%). The β-carotene content of the gels from the lowest to the highest, respectively, was 247.81 ppm (BG), 417.83 ppm (EG), and 660.53 ppm (OGTE). Regarding overall characteristics, structuring methods influenced the properties of the sausages. In general, substituting animal fat with gels resulted in low cooking loss, with a range of 6–8%. Increasing the % substitution of animal fat with gels decreased the fat content of the sausages. Water content was higher in sausages formulated with gels. In addition, the hardness of the sausages decreased by almost 50% due to the substitution of animal fat, with sausages prepared with OGTE having the highest hardness values. Storage evaluation at 10, 29, 35, 45, and 55 °C showed that temperature ranges highly influenced the reaction order of β-carotene degradation. Our results show that EG had the fastest degradation of β-carotene during storage.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145171520","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":"Exploring CO2-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration","authors":"Silva V. Wladimir,&nbsp;Giménez Begoña,&nbsp;Xiaojing Tian,&nbsp;Abarca O. Romina,&nbsp;Almonacid A. Sergio,&nbsp;Sandoval-Hevia Gabriela,&nbsp;Simpson R. Ricardo","doi":"10.1007/s11483-025-09977-4","DOIUrl":"10.1007/s11483-025-09977-4","url":null,"abstract":"<div><p>This study investigates the potential application of CO₂-laser microperforation as a pre-treatment to reduce energy consumption and drying time using three approximate pore density (6, 11 and 24 pores · cm⁻²) and two pore size (220.89 ± 14.15 and 431.96 ± 19.92 µm) to enhance water removal from banana slices during air-drying at 60 °C and 1.2 m · s⁻¹. The results demonstrate that CO₂-laser microperforation significantly reduced the dehydration time by up to 40% (from 169 min in control samples to 102 min in treated samples) due to an increased rate of water diffusion. This enhancement was corroborated by a 1.7-fold increase in the effective diffusivity coefficient, a 2.17-fold increase in the surface area-to-volume ratio, and a 1.11-fold improvement in energy absorption tendencies. Post-dehydration analyses revealed that the mechanical and color properties of the banana slices were strongly influenced by the CO₂-laser operational settings, with optimized properties observed for subsequent processing steps. These findings suggest that integrating CO₂-laser microperforation with air-drying processes offers a promising approach to reducing drying times and energy consumption in the food industry, providing a significant advancement in food dehydration technologies.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145170393","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":"Fabrication and Characterization of Protein Fortified Corn Extrudates for Nutritional, Bio-functional, Structural and Organoleptic Properties","authors":"Kinza Fatima,&nbsp;Muhammad Asif,&nbsp;Syed Ali Hassan,&nbsp;Muneefa Naveed,&nbsp;Tayyaba Alvi,&nbsp;Mueen Abbas","doi":"10.1007/s11483-025-09965-8","DOIUrl":"10.1007/s11483-025-09965-8","url":null,"abstract":"<div><p>Ready-to-eat snacks are highly popular among consumers; however, they often have a high glycemic index and are deficient in proteins and micronutrients. To address these issues, this study aimed to develop protein-enriched corn extrudates by incorporating varying concentrations (0–12%) of soybean and quinoa. The results demonstrated that the inclusion of soybean and quinoa had a significant effect on the properties of the corn extrudates. Specifically, the addition of these ingredients resulted in a notable (<i>p</i> &lt; 0.05) increase in protein and fiber content, by 2.05 and 2.22 times, respectively. Furthermore, the antioxidant activity, as indicated by total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) assays, was enhanced by 1.09 and 31.64 times, respectively, compared to the control. The functional properties of the fortified extrudates also showed significant improvement (<i>p</i> &lt; 0.05). Organoleptic properties results showed that T₇ (4% soybean and 4% quinoa addition) was the best treatment. In conclusion, the addition of soybean and quinoa can be used to develop innovative, nutritious, appetizing and healthy extrudates which can help to mitigate malnutrition.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144135272","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":"Technological Performance and Bread Quality Descriptors of Bread Formulated with Ancient ‘Forgotten’ Wheat Varieties","authors":"Lacivita Valentina,&nbsp;Derossi Antonio,&nbsp;Lamacchia Carmela,&nbsp;Caporizzi Rossella,&nbsp;Severini Carla","doi":"10.1007/s11483-025-09976-5","DOIUrl":"10.1007/s11483-025-09976-5","url":null,"abstract":"<div><p>Aligned with European vision of valorizing ‘forgotten’ local food, this paper extends the limited information about the bread-making performances of four 'forgotten' ancient soft wheat varieties with the aim of supporting innovative, healthier and more sustainable food ecosystems. The ancient varieties Bianchetta, Frassineto, and Risciola exhibited lower dough stability and a higher degree of softening while Bolero and Autonomia B showed higher stability and a lower degree of softening. This affected the dough development during leaving and baking with the tallest samples formulated with Bolero wheat flour, and the shorter and larger bread samples formulated with Bianchetta, Frassineto and Risciola. The microstructure of samples also was affected by the wheat varieties, with Bolero that limited the porosity fraction (54.9% to 38.1%) and developed the smaller pores (i.e. Gaussian peak value of 150 µm) with high dimensional homogeneity (120 - 200 μm). Contrary, the ancient varieties developed more porous bread samples, especially Bianchetta wheat flour with the largest and the most inhomogeneous pores, with size distribution in the range of 240 μm - 540 μm. The microstructure also affected the texture properties with Bolero and Autonomia B which showed significantly higher values for the Hardness and Chewiness, while bread prepared with Frassineto and Bianchetta were the softest. As expected, during 48 h of storage, the staling affected the overall quality parameters of bread samples, with significant differences between Bolero and the ancient varieties. The increased knowledge should stimulate research and innovation aimed at valorizing local ancient wheat varieties to develop breads or other cereal-based products with enhanced nutritional, sensory, and technological properties, thereby supporting the local economy and a sustainable food system.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140322","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":"Analysis of Smart Packaging Film for Tomato Freshness: ZnO-Fe2O3/PVA with Musa Paradisiaca Bract Anthocyanin","authors":"Rubalya Valantina Sathianathan,&nbsp;Jasline Joseph,&nbsp;K Ilanthendral,&nbsp;R Raveena","doi":"10.1007/s11483-025-09971-w","DOIUrl":"10.1007/s11483-025-09971-w","url":null,"abstract":"<div><p>Biodegradable materials from renewable resources combined with nanoparticles (NP) promote sustainability in active film packaging removing carbon imprint on the environment. To enhance the film’s optical barrier, stability, and surface characteristics, a core–shell ZnO-Fe₂O₃ NP was prepared. A rich source of bioactive anthocyanin with antioxidant properties from <i>Musa Paradisiaca</i> bract extract was added to NP to create the smart film. The presence of ZnO and Fe₂O₃ and its NP (28.96 nm) nature was confirmed through XRD and FESEM, and the d-spacing (0.28 nm) was calculated using an HRTEM micrograph. The existence of anthocyanin extracted from Musa paradisiaca bract was verified with UV analysis. Antibacterial activity against <i>E. coli</i> for the films I1- 9 CFU/g and I2- Nil demonstrates the strong efficacy of the smart film against microbes. Films were prepared with varying NP ratios, and their physical properties, water contact angle, UV barrier (4.71- 5.17 eV), film life cycle assessment, and optimal encapsulation with XRD were tested. The combination of anthocyanin pigment, NP, and bract powder creates a smart composite (SC) that maintains the film’s appearance, color, and transparency while extending the shelf life of the covered tomato by 33%. A real-time index of tomato degradation was observed using the pH variation of the film, with ΔE &gt; 3 indicating a visible color change. The study recommends using the prepared film to prolong the shelf life of tomatoes in shops and the food industry during storage and transport.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125862","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 Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes","authors":"Mohd Ghalib Khan,&nbsp;Faizan Ahmad,&nbsp;Sadaf Zaidi,&nbsp;Shahanshah Khan","doi":"10.1007/s11483-025-09973-8","DOIUrl":"10.1007/s11483-025-09973-8","url":null,"abstract":"<div><p>This study investigated the effect of ultrasound-assisted osmotic dehydration as a pre-treatment before tray-drying of Muskmelon (<i>Cucumis melo</i>). The effects were measured in terms of water loss and solute gain during osmosis, convective drying time, shrinkage, colour change, rehydration ratio, texture, and microstructure. At first, muskmelon cubes of side 2 cm and weight 10 ± 0.05 g were immersed in a sucrose solution of 30°Brix, maintaining a fruit-to-solution ratio of 1:10. Then, the sucrose solution containing samples were subjected to ultrasonication for 30 min. The osmotic dehydration was further carried out for 150 min with agitation at 150 rpm. In order to optimize the ultrasound power for the studied parameters, the power of magnitude 162.5, 325, 487.5, and 650 W were applied. All different powers of ultrasound significantly influenced the studied parameters to some extent. The influence was less at low power and continuously increased with an increase in the magnitude of power. Ultrasound-assisted osmotic dehydration resulted in higher water loss and lower solute gain during osmosis. It significantly reduced the tray drying time, decreased the colour change, reduced shrinkage, and improved the rehydration ability of dried muskmelon. Ultrasound-assisted osmotic dehydration at 325 W ultrasound power resulted in the texture of rehydrated muskmelon closer to fresh muskmelon. However, the higher power of ultrasound (487.5 &amp; 650 W) resulted in a softer texture. The microstructure analysis of dried muskmelon revealed the formation of microscopic channels. The increase in ultrasound power resulted in an increased number of microchannels. Hence, ultrasound-assisted osmotic dehydration pre-treatment followed by tray drying can ensure the availability of efficiently dried good quality muskmelon, which can be consumed after rehydration as an alternative of fresh muskmelon, even during the off-season.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structure and Anti-Inflammatory Activities of Two ι-Carrageenan with Different Molecular Weights During In Vitro Human Intestinal Flora Fermentation","authors":"Mingjing Zheng,&nbsp;Shiqi Shen,&nbsp;Zhipeng Li,&nbsp;Tao Hong,&nbsp;Yanbing Zhu,&nbsp;Yuanfan Yang,&nbsp;Hui Ni,&nbsp;Zedong Jiang","doi":"10.1007/s11483-025-09963-w","DOIUrl":"10.1007/s11483-025-09963-w","url":null,"abstract":"<div><p>The structure and anti-inflammatory activities of two ι-carrageenan with high molecular weight (HI-CA) and low molecular weight (LI-CA), as well as their fermented products during in vitro human intestinal flora on lipopolysaccharide (LPS)-induced RAW264.7 cells were analyzed. The results suggested that LI-CA had higher uronic acid and reducing sugar contents than HI-CA. Both HI-CA and LI-CA were mainly degraded at the simulated transverse colon fermentation for 36 h, greatly increased short-chain fatty acids (SCFAs) productions, and showed good in vitro anti-inflammatory activities on LPS-induced RAW264.7. Compared with HI-CA, LI-CA had better effects. Especially with LI-CA fermentation at simulated descending colon for 24 h, total butyric acid was up to 422.81 ± 1.62 mM, which was 2.41 times higher than that of HI-CA fermentation. Moreover, the fermented products of LI-CA significantly decreased productions of 66.64–76.19% nitric oxide, 26.42–29.91% reactive oxygen species and 12.38–31.84% tumor necrosis factor-α in LPS-induced RAW264.7, and increased the phosphorylation levels of c-Jun amino-terminal kinase and protein kinase p38 in the LPS-induced mitogen-activated protein kinase (MAPK) signaling pathway. The superior anti-inflammatory activity of ι-carrageenan LI-CA may be related with its lower molecular weight, higher uronic acid and reducing sugar contents, and more SCFAs production fermentation, suggesting the potential application of ι-carrageenan with low molecular weight for anti-inflammatory therapy.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100428","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":"Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review","authors":"Bertrand Muhoza,&nbsp;Angelo Uriho","doi":"10.1007/s11483-025-09974-7","DOIUrl":"10.1007/s11483-025-09974-7","url":null,"abstract":"<div><p>In view of using natural ingredients in food, extensive research has been conducted on the extraction, encapsulation, and application of essential oils. Although essential oils are used as antimicrobial agents, antioxidants, pesticides, and fragrances, they have low solubility in water and are sensitive to high temperatures and oxidation. Techniques such as spray drying, freeze drying, coacervation, liposomes, and emulsions are used to encapsulate essential oils and increase their stability and water dispersibility. High temperatures during spray drying can lead to thermal oxidation, and the phospholipid layers of liposomes are sensitive to oxidation and mechanical stress. Emulsions are not thermodynamically stable and are susceptible to coalescence, Oswald ripening, and flocculation. Encapsulation in biopolymers limits the volatility, enhances the dispersibility in water and thermal stability, and allows sustained release. Freeze drying is used to preserve encapsulated essential oils due to low-temperature. Freezing temperature influences the size of ice crystals, which in turn may lead to powder with small or large pores. Additionally, biopolymers present at the ice interface govern the ice crystal size, which later influences the pore size and porosity of freeze-dried powder. Powders with high porosity disperse faster but have low encapsulation efficiency and are susceptible to oxidative degradation during storage. Small-pore powders have high encapsulation efficiency but have limited solubility in water. In this prospect, this review explores how wall materials, encapsulation systems, and freeze-drying conditions affect the properties, stability, and release of essential oils encapsulated in biopolymeric matrices; and finally, challenges and prospects for the study are presented.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084990","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 of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials","authors":"Kartini Kartini,&nbsp;Shereen Graciela Wijaya,&nbsp;Ni Nyoman Yulia Pusparini,&nbsp;Grace Kandinata,&nbsp;Jefika Grace Angelia Sung,&nbsp;Roisah Nawatila","doi":"10.1007/s11483-025-09972-9","DOIUrl":"10.1007/s11483-025-09972-9","url":null,"abstract":"<div><p>Roselle (<i>Hibiscus sabdariffa</i> L.) anthocyanins serve as both colorants and bioactive compounds but are highly unstable to pH, light, heat, metal ions, oxygen, and enzymes. Microencapsulation using appropriate techniques and matrix materials enhances the stability of anthocyanins. This study aimed to compare the physicochemical properties and antioxidant activity of spray-dried microencapsulated roselle anthocyanins using a single matrix (maltodextrin) and binary matrix combinations. The binary matrices included maltodextrin-alginate at ratios of 49:1, 47:3, and 46:4, and maltodextrin-carboxymethyl cellulose at ratios of 49.5:0.5, 49:1, and 48:2. The use of a binary matrix improved the physicochemical properties of the microcapsules. The selected matrices, maltodextrin-alginate (49:1) and maltodextrin-carboxymethyl cellulose (49:1), produced microcapsules with the following characteristics, a yield of 52.80% and 50.67%, a pink-colored powder with a non-sticky texture, moisture content of 2.95% and 3.87%, encapsulation efficiency of 98.01% and 98.80%, an average particle size of 1.406 μm and 1.365 μm with a homogeneous distribution (PDI &lt; 0.7), and the capacity to retain red color stability at pH 2.6–5. The microcapsules exhibited an amorphous structure characterized by a non-spherical and agglomerated form. ATR-FTIR analysis confirmed that the anthocyanins were successfully trapped within the matrix through visible changes in the spectra. The microcapsules demonstrated free radical scavenging activity against DPPH, with IC₅₀ values of 3.8087 and 3.0438 mg/mL. The addition of alginate or carboxymethyl cellulose to maltodextrin as a matrix not only resulted in powder with improved physicochemical properties but also enhanced encapsulation efficiency, suggesting their potential for stabilizing anthocyanins in functional food applications. Therefore, further research is needed to explore other binary matrix combinations, optimize the release behavior of anthocyanins, and evaluate their performance in real food or pharmaceutical applications.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090943","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}