Food Biophysics最新文献

{"title":"Gaseous Ozonation Modulates the Nutritional, Functional, Pasting, and Structural Properties of Whole Wheat Flour","authors":"Sukhmandeep Kaur,&nbsp;Arashdeep Singh,&nbsp;Amarjot Kaur,&nbsp;Gurkirat Kaur,&nbsp;Antima Agarwal,&nbsp;Hanuman Bobade,&nbsp;Gurinder Singh","doi":"10.1007/s11483-026-10168-y","DOIUrl":"10.1007/s11483-026-10168-y","url":null,"abstract":"<div><p>This study evaluated the effects of ozone treatment on the functional, nutritional, and structural properties of WWF (WWF) from the DBW 222 variety was exposed to ozone for different durations (5, 15, and 25 min; 2.9, 8.7, and 14.5 g/kg dosage). The composition and dietary fiber fractions of WWF were slightly affected with increase in ozonation time. Functional characteristics, including water absorption, oil absorption, and foaming capacity, were significantly enhanced, whereas emulsion capacity and stability declined with longer exposure. Total phenolic content and antioxidant activity increased, while flavonoid content decreased from 28.74 to 16.24 mg QE/100 g dw with increase in ozonation duration. Anti-nutritional factors such as phytates, tannins, and saponins were significantly reduced. In-vitro starch and protein digestibility of WWF increased from 62.45 to 68.15 (g maltose/100 g) and 71.30 to 76.92 (%) respectively after 15 min of ozonation. FTIR spectra revealed changes in absorption bands around 3277, 2925, and 1640–1660 cm⁻¹, indicating modification of hydroxyl, C–H, and oxidation-related functional groups in proteins and starch following ozonation. X-ray diffraction showed a progressive reduction in relative crystallinity from 44.31 to 38.50 (%). Pasting properties of ozonated whole wheat flour showed improvement upto 15 min, however long exposure leads to slight decrease in these properties. Overall, controlled ozonation offers a clean-label, non-thermal strategy to enhance the functional and nutritional profile of WWF, making it a suitable non thermal processing approach without the chemical improvers, with 15 min treatment showing the favorable overall effects.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323210","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":"Co-Encapsulation of Lonicera Caerulea L. Anthocyanins and Gallic Acid within Zein-Gum Arabic Nanoparticles: Characterization, Stability, In Vitro Digestion, and Antioxidant Activity","authors":"Hangrong Zheng,&nbsp;Guosheng Liu,&nbsp;Litao Wang,&nbsp;Wanmei Zhou,&nbsp;Xinlin Zhang,&nbsp;Yujie Fu","doi":"10.1007/s11483-026-10169-x","DOIUrl":"10.1007/s11483-026-10169-x","url":null,"abstract":"<div><p><i>Lonicera caerulea</i> L. anthocyanins (LA) exhibit notable bioactivities but suffer from poor stability, which severely limits their practical applications. To address this challenge, we fabricated double-layered nanoparticles using zein and gum arabic (GA) to encapsulate LA immediately after extraction. Gallic acid (GAc)was co-encapsulated as a copigment, which stabilized LA via noncovalent interactions (hydrogen bonds and π-π stacking), accompanied by obvious hyperchromic and bathochromic effects that enhanced LA stability. The nanoparticles were systematically characterized, and their stability, in vitro release behavior, and antioxidant activity were evaluated. The optimized nanoparticles were uniformly spherical with a particle size of 155.03 nm. The corresponding encapsulation efficiency was 85.53%. The retention rate of encapsulated LA reached 68.95% after thermal treatment for 5 h. After 25 days of storage, its retention rate was 74.81%. Both values were significantly higher than those of free LA. In vitro release profiles revealed intestinal targeting and sustained-release characteristics. The nanoparticles exhibited efficient DPPH and ABTS radical scavenging (IC₅₀ = 0.13 ± 0.01 mg/mL) and inhibited intracellular ROS production, indicating favorable biocompatibility and antioxidant activity. This nanoparticle system co-encapsulated with GAc significantly improved the stability, sustained release, and antioxidant performance of LA, extending its application potential in functional foods and nutraceuticals.</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":"2026-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323002","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":"Engineering Complexity in Cellular Agriculture: Bridging the Gap to Structured Meat and Marine Fillets","authors":"Abubakar Shuaibu,&nbsp;Nasra Seif Juma,&nbsp;Amina Shuaibu","doi":"10.1007/s11483-026-10170-4","DOIUrl":"10.1007/s11483-026-10170-4","url":null,"abstract":"<div><p>Cellular agriculture has demonstrated the feasibility of ex vivo biomass production, yet scaling from unstructured cell aggregates to structured whole-cut tissues remains a central bottleneck. This review examines the engineering requirements for that transition and proposes a useful bifurcation between mammalian and marine systems driven by coupled constraints in metabolism, mass transport, and target tissue architecture. Mammalian myoblasts derived from obligate endotherms typically require ~ 37 °C and stringent control of oxygen and pH, whereas many aquatic cell lines operate across broader temperature ranges and may exhibit distinct tolerance to reduced oxygen availability, potentially shifting bioprocess energy and control requirements depending on productivity and sterility assumptions. Beyond physiology, we compare fabrication targets for bovine fascicle-scale organization versus piscine myomere myosepta architectures, emphasizing that “flaking” in fish reflects anisotropic interfacial failure that can be designed into scaffolds and composites. We then evaluate scalable routes to thickness, focusing on perfusion strategies (including hollow-fiber and channelized constructs) that mitigate diffusion-limited viability at &gt; 100–200 μm path lengths and enable mm-to-cm scale perfused tissues. Finally, by integrating techno-economic sensitivities with texture metrology, we identify structured marine products as a testable opportunity for selected high-value whole-cut cultivated foods, rather than as an already validated commercialization route. This hypothesis depends on evidence for scalable marine cell-line development, low-cost expansion, reproducible interfacial architecture, spatially uniform viability, cooked-state flaking performance, and regulatory compatibility.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281530","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":"Evaluation of Insect-derived Chitosan from Tribolium castaneum (Herbst) for Postharvest Protection of Apples and Strawberries","authors":"Kannan Keerthika,&nbsp;Priyanath Indu,&nbsp;Manickkam Jayakumar","doi":"10.1007/s11483-026-10173-1","DOIUrl":"10.1007/s11483-026-10173-1","url":null,"abstract":"<div><p><i>Tribolium castaneum</i>, a serious pest of stored products, was innovatively utilized as a source of chitosan to improve fruit shelf life. Chitosan was extracted from adult <i>T. castaneum</i> using an acid–base extraction method and characterized by Fourier transform infrared spectroscopy, degree of deacetylation and molecular weight analysis. <i>T. castaneum</i> chitosan (TC) and commercial shrimp chitosan (CC) were formulated into aqueous coatings containing acetic acid, Tween 80 and glycerol at 0.5% and 1% (w/v) concentrations and applied to freshly harvested apple (<i>Malus domestica</i>) and strawberry (<i>Fragaria × ananassa</i>), stored at room (30 °C) and cold (10 °C) temperatures at 75 ± 5% relative humidity. Decay incidence, weight loss, pH, total soluble solids (TSS), total titratable acidity (TTA) and fruit coat colour (CIELAB) were assessed. At cold temperature, all treatments suppressed decay in apples and strawberries, whereas at room temperature, 1% TC completely prevented decay in both fruits during the storage period. At room temperature, 0.5% of TC and 1% CC coatings showed low decay incidence in apple (10% and 12.5%, respectively) and strawberries (37.5% and 65.0%, respectively), while solvent and uncoated controls reached 100% decay. Apples coated with 1% TC at 30 °C exhibited minimal weight loss (9.41 ± 0.8%), a moderate pH increase (5.09 ± 0.07) and maintained higher TSS (15.4 ± 0.5 °Brix) and TTA (0.14 ± 0.01% malic acid). Under cold storage, 1% TC-coated apples retained near-fresh characteristics (pH = 4.77 ± 0.04; TTA = 0.35 ± 0.01% malic acid) after 50 days. Similarly, 1% TC-coated strawberries at 30 °C maintained higher TSS (10.7 ± 0.9 °Brix) and acidity (1.08 ± 0.04% citric acid) compared to controls (TSS = 4.2 ± 0.6 °Brix; TTA = 0.88 ± 0.05% citric acid). TC coatings also preserved fruit brightness and colour (higher <i>L*</i>, <i>a*</i> and <i>b*</i> values) better than CC or uncoated fruits. Overall, <i>T. castaneum</i> chitosan effectively delayed decay, retained physicochemical and visual quality, performing comparably or superiorly to commercial shrimp chitosan.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281529","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":"Evaluation of Controlled Fermentation of Coffee Cherries (Coffea arabica) with Encapsulated Meyerozyma caribbica Inoculation through Dry Processing and its Effect on the Quality","authors":"Valentina Escobar Ramírez,&nbsp;Juan David Torres Moreno,&nbsp;Cristina Ramírez-Toro,&nbsp;Germán Bolívar,&nbsp;José Luis Plaza-Dorado","doi":"10.1007/s11483-026-10133-9","DOIUrl":"10.1007/s11483-026-10133-9","url":null,"abstract":"<div><p>Starter cultures represent a viable approach for improving coffee quality through controlled fermentation. This study evaluated the influence of microencapsulated <i>Meyerozyma caribbica</i> on dry fermentation of Castillo coffee using a factorial design with two fermentation times (48 and 72 h) and three inoculum concentrations (3%, 5%, and 8%), alongside a control. Physicochemical and microbiological analyses revealed interactions between fermentation time and inoculum concentration for key variables associated with sugar degradation, acidity formation, and microbial dynamics. The scale-up treatment (5%, 48 h) reached 84.50 points according to the Specialty Coffee Association and presented red fruit notes with subtle wine nuances. This treatment also showed phenolic content of 2228.6 mg GAE/100 g and antioxidant capacity of 4072.5 mg Trolox/100 g (ABTS) and 1939.2 mg Trolox/100 g (DPPH). The findings indicate that microencapsulated yeasts contribute to consistent fermentation behavior, improved cup quality, and enhanced functional attributes, offering a practical strategy for specialty coffee production.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10133-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148281531","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":"Coordination of WPI Amyloid Fibrils/Hydrolysates with Zinc and Copper Ions: A Comparative Study on the Effect of Accompanying Anion","authors":"Yaser Feizdar Brabady,&nbsp;Seyyed Ehsan Ghiasi,&nbsp;Rassoul Kadkhodaee,&nbsp;Mohsen Mojtahedi","doi":"10.1007/s11483-026-10172-2","DOIUrl":"10.1007/s11483-026-10172-2","url":null,"abstract":"<div><p>Metal-protein complexes are commonly used to supplement foods and feeds with essential minerals. This study investigated the coordination of Cu²⁺ and Zn²⁺ with WPI nanofibrils/hydrolysates, with a focus on the impact of the accompanying anion. The results showed that nanofibrils had a significantly higher binding ability compared to hydrolysates (50% versus 39%, respectively). Furthermore, Cu²⁺ exhibited a greater binding affinity towards proteins than Zn²⁺, with an approximately 25% higher binding efficiency. Among the accompanying anions, SO₄²⁻ was found to increase the coordination of metal ions more effectively than Cl⁻, achieving a binding efficiency of 50% compared to 37% for Cl⁻. Electrical conductivity measurements provided evidence of Cu²⁺ and Zn²⁺ binding to the proteins. UV–vis spectroscopy revealed that the metal-to-ligand charge transfer transition was the driving force behind the coordination reaction. The formation of metal-protein complexes was further supported by displacement and intensity changes of FTIR peaks, particularly the amide I, II, and III bands, as well as the N-H stretching vibration peak. SEM images visualized the binding of metal ions to the proteins, resulting in disruption of their original microstructure. SEM-coupled energy dispersive X-ray spectroscopy confirmed the presence of metal ions in the surface elemental composition of the chelates, which was also verified by the X-ray diffraction pattern spectra. These findings demonstrate the promising potential of nanofibrils to effectively coordinate metal ions.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148268676","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":"Effects of Gellan Gum On the Gelling Properties, Microstructure, and Molecular Forces of Pea Protein Isolate Gels","authors":"HongKai Liu,&nbsp;JiaQi Wang,&nbsp;LiJie Li,&nbsp;JingPu Qin,&nbsp;ShuZhen Li,&nbsp;ZhongSheng Chen,&nbsp;Jing Zhang,&nbsp;XiaoYan Zhao","doi":"10.1007/s11483-026-10167-z","DOIUrl":"10.1007/s11483-026-10167-z","url":null,"abstract":"<div><p>Enhancing the poor gel-forming ability of heat-set pea protein isolate (PPI) continues to draw growing attention. In this study, gellan gum (GG) was employed as a structure-directing agent to tune the gelling properties, microstructure, and molecular forces of PPI-based matrices. The addition of GG markedly increased gel hardness and water-holding capacity (WHC), with optimal improvements observed at GG concentrations of 1.5–2.0% (w/v). Rheological analysis revealed enhanced viscoelastic properties and deformation resistance in composite gels, attributed to GG’s role in promoting intermolecular interactions and microstructural refinement. Particle size analysis indicated initial aggregation at lower GG levels (0.5–1.0% (w/v)) followed by reduced aggregation at higher concentrations (1.5-2.0% (w/v)), driven by electrostatic repulsion and osmotic pressure effects. Fourier transform infrared spectroscopy (FTIR) spectroscopy confirmed conformational shifts toward intermolecular β-sheet structures, while X-ray diffraction (XRD) and scanning electron microscopy (SEM) results illustrated GG-induced structural densification without phase separation, resulting in a continuous, nanoporous network. Molecular force quantification identified hydrophobic interactions as the dominant mechanism reinforcing the gel matrix, supplemented by hydrogen bonding and ionic associations. These findings elucidate GG’s dual role as a structural modulator and physical crosslinker, offering a clean-label strategy to tailor the texture and stability of plant-based protein gels for applications such as meat analogs and functional foods.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237114","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":"Stereographic and Energetic Characterizations of the Docking Mechanism of Three Lactone Odorants on Mosquito Olfactory Receptor AgOr28","authors":"Ismahene Ben Khemis,&nbsp;Amin Naifar,&nbsp;Fatma Aouaini,&nbsp;Salah Knani,&nbsp;Mohamed Houcine Dhaou,&nbsp;Abdelmottaleb Ben Lamine","doi":"10.1007/s11483-026-10166-0","DOIUrl":"10.1007/s11483-026-10166-0","url":null,"abstract":"<div><p>In this paper, the olfactory perception of three derivatives of lactone, which presented a sublime creamy, coconut, and fruity odor, was investigated. These fruity odorants were applied in the perfume and food industries because of their pleasant aroma and fragrance. The investigation and characterization of the docking process on mosquito receptor AgOr28 remained limited. To better comprehend and characterize the mosquito olfactory perception, three dose–response curves of γ-octalactone, γ-nonalactone, and γ-undecalactone on AgOr28 were treated using an adsorption technique and analytical approach. A numerical modeling of olfactory responses of γ-lactones on AgOr28 was investigated using a modified Hill model that was established through two different methods by means of statistical physics formalism. According to statistical physics modeling results, it was found more profound information concerning the olfactory threshold and receptor firing rate. Hence, an olfactory response was observed only when 0.45%, 0.71%, and 7.62% of AgOr28 binding pockets were occupied by γ-octalactone, γ-nonalactone, and γ-undecalactone, respectively. Additionally, the orientation of γ-lactones in mosquito AgOr28 pockets was found to be non-parallel within a multi-molecular adsorption mechanism. The docking process occurs via exothermic and physical interactions since the estimated values of the molar adsorption energy <i>ΔE</i> were positive and inferior to 22 kJ/mol. Ultimately, the docking analysis, involving the tested compounds and the AgOr28 pockets, was carried out. This reveals a significant resemblance in the receptor pocket-ligand complex recognition mechanism. Therefore, the results from the molecular docking simulation findings (binding energies in absolute values ranged from 16.73 to 22.19 kJ/mol) supported the energetic results obtained from the statistical physics modeling simulation (adsorption energies ranged from 17.52 to 21.44 kJ/mol), suggesting the non-covalent physical interactions, including hydrogen bonding, hydrophobic, and van der Waals interactions.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148172499","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":"Comparative Evaluation of Biological Activities and Metal-binding Properties of Three Teucrium Species from Türkiye","authors":"Hülya Şen Arslan,&nbsp;Bahar Yılmaz Altınok,&nbsp;Ömer Çeçen","doi":"10.1007/s11483-026-10164-2","DOIUrl":"10.1007/s11483-026-10164-2","url":null,"abstract":"<div><p>This study aimed to comparatively evaluate the phytochemical composition, biological activities, and metal-binding properties of phenolic-rich extracts obtained from <i>Teucrium polium</i> (TPE), <i>Teucrium orientale</i> (TOE), and <i>Teucrium turcicum</i> (TTE). Total phenolic content, antioxidant activity, α-glucosidase inhibitory effect, antibacterial activity, and in vitro cytotoxicity were determined using spectrophotometric and bioanalytical techniques. In addition, FTIR, UV–Vis spectroscopy, fluorescence quenching, and Job’s plot analyses were performed to investigate metal–extract interactions and complex formation behavior. Among the investigated extracts, TPE exhibited the highest total phenolic content (39.43 mg GAE/L) together with the strongest antioxidant activity (DPPH EC₅₀ = 2.70 mg/mL). TPE also demonstrated notable α-glucosidase inhibitory activity with an IC₅₀ value of 6.88 mg/mL. In antibacterial analyses, TOE showed the strongest inhibitory effect, particularly against <i>Streptococcus mutans</i> and <i>Escherichia coli</i>. Spectroscopic analyses revealed selective interactions of TTE and TPE with Hg²⁺ ions and TOE with Cu²⁺ ions. Fluorescence quenching and Job’s plot analyses confirmed selective 1:1 complex formation between the extracts and target metal ions. Cytotoxicity assays demonstrated concentration-dependent effects against HT-29 and CaCo-2 colorectal cancer cell lines. The IC₅₀ values for HT-29 cells were determined as 178.4 µg/mL for TPE, 192.6 µg/mL for TTE, and 261.3 µg/mL for TOE, whereas the corresponding IC₅₀ values for CaCo-2 cells were 134.8 µg/mL, 148.5 µg/mL, and 207.4 µg/mL, respectively. In contrast, L929 fibroblast cells exhibited comparatively higher viability under the tested conditions. FTIR analyses suggested that hydroxyl and aromatic oxygen-containing functional groups play a major role in metal coordination and complex stabilization. Overall, the findings indicate that phenolic-rich Teucrium extracts possess multifunctional biological activities together with selective metal-binding properties, highlighting their potential for future studies involving natural bioactive compounds and sensing-related applications.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10164-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148172303","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":"Tribo-Rheological Properties of Concentrated Xanthan Gum in Octenyl Succinic Anhydride-Modified Starch-Based Emulsion System","authors":"Juneha Bak,&nbsp;Songhee Lee,&nbsp;Jun-Won Kang","doi":"10.1007/s11483-026-10165-1","DOIUrl":"10.1007/s11483-026-10165-1","url":null,"abstract":"<div><p>Xanthan gum (XG) is widely used at high concentrations (≥ 1.0%) as a dysphagia thickener. Understanding its tribo-rheological characteristics in both aqueous and emulsion systems is crucial for diversifying dysphagia diets. Thus, in this study, the rheological and tribological properties of 1.0% XG in aqueous and emulsion systems were investigated and compared. The emulsion system was stabilized by octenyl succinic anhydride-modified starch, a common emulsifier in the beverage industry. XG addition significantly improved emulsion stability. In the aqueous system, the conformation of XG was disordered with a high intrinsic viscosity (100 dL/g), while in the emulsion system, it showed a relatively more ordered conformation with a lower intrinsic viscosity (29.9–71.8 dL/g). This conformational difference of XG in both systems resulted in disparities in the rheological and tribological properties. Notably, the apparent viscosity and viscoelastic moduli values of XG were higher in the emulsion system than in the aqueous system, and the emulsion system exhibited lower tan δ values than the aqueous system. This indicates that XG formed a more structured and elastic network with enhanced weak gel-like properties in the OSA starch-based emulsion system. This behavior was attributed to electrostatic repulsion between XG and negatively charged emulsion particles, which likely promoted the formation of junction zones among XG chains in close proximity. Moreover, XG exhibited better lubrication properties in the emulsion system, and the lubrication transition of XG from the boundary to the mixed regime occurred earlier in the emulsion system because of its improved pseudoplasticity and ordered conformation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173626","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}