Food Biophysics最新文献

{"title":"Assessing the Impact of Microwave Irradiation on Papain and α-amylase","authors":"Jayashree B. Potkule,&nbsp;Manoj Kumar,&nbsp;Uday S. Annapure","doi":"10.1007/s11483-026-10163-3","DOIUrl":"10.1007/s11483-026-10163-3","url":null,"abstract":"<div><p>This study investigates how microwave irradiation influences the catalytic activity, kinetic behavior, and conformational properties of papain and α-amylase. Progressive increases in microwave power (200–800 W) and treatment time (3–12 min) resulted in a reduction of catalytic activity for both enzymes. Detailed kinetic analysis revealed variations in residual activity, <i>Vmax</i>, <i>Km</i>, <i>kcat</i>, <i>kcat/Km</i> values under different power and treatment time. The observed reduction in free sulfhydryl content, along with alterations in UV absorption spectra, intrinsic fluorescence, surface hydrophobicity, indicated conformational changes in both enzymes, likely due to disruption of inter- and intramolecular interactions. A decline in α-helix, β-sheets, and turns while increasing random coils of microwave-treated α-amylase, whereas a decline in α-helix, turns, and random coil while increasing β-sheets in microwave-treated papain, reflecting the secondary structural rearrangements. Furthermore, enhanced peak intensities in the infrared spectra of both enzymes suggested modifications in their primary structures. An alteration in particle size and ζ-potential denoted unfolding and partial denaturation of papain and α-amylase. Collectively, these findings demonstrate that microwave irradiation induces structural alterations at different power inputs and treatment, adversely affecting the catalytic efficiency of papain and α-amylase.</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":"148173627","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":"Adsorption Process of Two Fruit Fly Drosophila melanogaster Pheromones On Human Olfactory Receptor Using Statistical Physics, DFT Quantum Calculation and Molecular Docking Analysis","authors":"Ismahene Ben Khemis,&nbsp;Abir Sagaama,&nbsp;Salah Knani,&nbsp;Fatma Aouaini,&nbsp;Mohamed Houcine Dhaou,&nbsp;Noureddine Issaoui,&nbsp;Abdelmottaleb Ben Lamine","doi":"10.1007/s11483-026-10162-4","DOIUrl":"10.1007/s11483-026-10162-4","url":null,"abstract":"<div><p>Olfactory receptors connected animals to airborne odorants. Interestingly, humans were able to detect the pheromones released by female flies. In this work, the study of the docking mechanism of the Zimbabwe fruit fly <i>Drosophila melanogaster</i> pheromone Z4-9Al ((Z)-4-nonenal) and the cosmopolitan fruit fly <i>Drosophila melanogaster</i> pheromone Z4-11Al ((Z)-4-undecenal) on the broadly tuned human olfactory receptor OR2W1 was theoretically performed to provide new insights into the complexes formed between the tested pheromones and the olfactory receptor. The two olfactory systems were investigated through the adjustment of the well-known in vitro concentration–response curves using two theoretical models. The adsorption of Z4-9Al on OR2W1, which presented a saturation level, was fitted using the ideal gas monolayer model, while the olfactory response of Z4-11Al, which showed a decline succeeding saturation, was fitted with the real gas monolayer model. Indeed, modeling results indicated that the Z4-9Al and Z4-11Al were adsorbed on OR2W1 via multi-molecular and mixed mechanisms, respectively. The downtrend observed in the olfactory response of Z4-11Al was attributed to the influence of van der Waals variables, which can describe the lateral interaction effects. The estimation of the molar adsorption energies revealed the formation of physical (weak) interactions between the pheromones and the human receptor binding sites. The thermodynamic analysis demonstrated that the disorder of the tested system was maximal at the level of the energetic parameters (<i>C</i>_<i>1/2</i> and <i>X</i>_<i>1/2</i>) and the docking mechanism proceeded spontaneously toward saturation. For Z4-11Al, the Gibbs free energy behavior indicated that the lateral interactions between the pheromone molecules disfavored the adsorption process at high concentration. In addition the geometrical and MEP studies show that the Zimbabwe fruit fly <i>Drosophila melanogaster</i> pheromone was chemically more reactive than the other pheromone. Then, the topological analyses of pheromones in OR2W1 active sites suggest that Z4-9Al was easily absorbed by OR2W1 then Z4-11Al. Finally, docking simulation of OR2W1-Z4-9Al/Z4-11Al were consistent with results obtained with statistical study, and proved that Z4-9Al was better docked on OR2W1 than Z4-11Al.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A General Semi-Mechanistic and the Bees Algorithm-Based Optimization Framework for Two-Roll Chocolate Refining: Target-Band Particle Size Control and Experimental Validation","authors":"Mete Kalyoncu,&nbsp;Ahmet Adsız,&nbsp;Muhammed Arif Şen,&nbsp;Mehmet Sefa Gümüş,&nbsp;Mert Eren Ayğahoğlu,&nbsp;Abdullah Çakan,&nbsp;Ömer Kaan Baykan,&nbsp;Mustafa Er","doi":"10.1007/s11483-026-10158-0","DOIUrl":"10.1007/s11483-026-10158-0","url":null,"abstract":"&lt;div&gt;&lt;p&gt;Particle size distribution (PSD) is a key process descriptor in chocolate refining because it affects rheology, texture development, and downstream processability. In industrial practice, however, two-roll refining conditions are still often adjusted empirically, which makes it difficult to consistently transform a broad inlet PSD into a controlled intermediate product band suitable for downstream refining. This study proposed a general semi-mechanistic and optimization-based framework for two-roll chocolate pre-refining, developed to predict and control the redistribution of particle volume from a coarse inlet range toward a prescribed outlet interval. The model integrated roll-gap-governed stressing, a population-balance-based redistribution structure, a daughter-distribution kernel, and a closed-circuit recycle representation within a unified computational framework. Rather than claiming direct observation of each internal mechanism, the framework was used to predict the outlet PSD response and its dependence on operating variables under a consistent engineering representation of compression–shear action, effective redistribution, and recycle-assisted coarse-particle control. The operating conditions are optimized using The Bees Algorithm (BA), enabling selective target-band formation rather than indiscriminate particle size reduction. Although the modelling framework is formulated in general form, its practical applicability is demonstrated through an industrial fixed-geometry case study based on a production-scale system with a roll diameter of 400 mm and a roll width of 1300 mm. In the application considered, the inlet particle population lies in the 150–800 μm range and the desired outlet product is concentrated in the 120–150 μm band. In this study, the two-roll unit was treated as an upstream pre-refining and pre-size-control stage in the chocolate paste preparation line, located before the downstream five-roll refining operation. Accordingly, the 120–150 μm band was not interpreted as the final sensory target of finished chocolate, but as an intermediate engineering target used to narrow and stabilize the coarse feed before subsequent fine refining. The optimized solution is evaluated in terms of characteristic particle sizes, on-spec fraction, residual undersize and oversize fractions, specific energy consumption, thermal response, and cross-width uniformity. Experimental trials performed at MEMAK are used to compare numerical and measured cumulative and differential volumetric PSDs. The results show that the proposed framework captures the main redistribution behavior of the industrial process with good accuracy and successfully identifies an operating regime that concentrates most of the product volume within the desired target band. The study therefore provides both a general modelling framework for two-roll chocolate pre-refining and a practically validated basis for process optimization, operating-window identification, an","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10158-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173538","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":"Effect of Extraction Methods on the Structural and Functional Properties of Okra Proteins","authors":"Theodoros Karakasidis,&nbsp;Christos Ritzoulis,&nbsp;Vassilis Kontogiorgos,&nbsp;Maria Papageorgiou,&nbsp;Eleni P. Kalogianni","doi":"10.1007/s11483-026-10159-z","DOIUrl":"10.1007/s11483-026-10159-z","url":null,"abstract":"<div><p>The present study investigates the impact of extraction techniques on the quality and functionality of protein products derived from okra (<i>Abelmoschus esculentus</i>), with the overarching goal of developing natural surface-active ingredients for food applications. Protein mixtures were prepared using five extraction methods, including salt extraction (OPC-SE), ethanol/phosphate (OPC-PE), and ultrasound-assisted extraction (OPC-UAE), the latter affording a protein content of72% and a yield of 2.23%. A conventional aqueous extraction at pH 6.6 (OPC-CE), performed without buffering agents, resulted in the highest protein content (79%) but a lower recovery (186%). In contrast, alkaline extraction at four pH levels (OPC-pH 8, 8.5, 9, 9.5) produced concentrates with lower protein content (44–70%) but higher yields (up to 4.0%) and limited functionality. Each protein extract was subjected to a comprehensive physicochemical characterisation (extraction yield, protein concentration, solubility, ζ-potential and dynamic-light scattering, critical aggregation concentration (CAC), size-exclusion chromatography, and electrophoresis. Technological functionality was evaluated through foaming and emulsification performance. Of the methods employed, OPC-CE and OPC-UAE stood out, displaying high protein content, high solubility (up to 73.2%), strong electrostatic stability (ζ-potential down to − 18.7 mV) and low CAC vales (~ 0.8% w/w), traits that correlated directly with superior foam (FC up to 73%, FS up to 50%) and emulsion stability (d₄,₃ ~11.2 μm; CI ~ 20%). By contrast, extracts obtained under alkaline conditions (pH ≥ 8) suffered from protein denaturation and the co-extraction of non-protein macromolecules, leading to diminished functionality. Overall, conventional extraction (OPC-CE) and ultrasound assistance (OPC-UAE) emerged as the most suitable approaches for producing okra protein concentrates with enhanced functional performance, making them promising ingredients for food systems requiring stable foaming or emulsifying properties.</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":"2026-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148009999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Design of Plant-Based Fat Analogs: a Critical Review of Oils, Proteins, and Carbohydrates Integration for Structuring Next-Generation Meat Alternatives","authors":"Murielle Izere,&nbsp;Daniel Tumusenge,&nbsp;Tharcille Uzanyinema,&nbsp;Bo Zhao","doi":"10.1007/s11483-026-10155-3","DOIUrl":"10.1007/s11483-026-10155-3","url":null,"abstract":"<div><p>Replicating the multifunctional role of animal fat remains a major challenge in plant-based meat design. Animal adipose tissue contributes not only to texture and juiciness, but also to flavor generation and lubrication during consumption. Simple substitution with plant oils fails to reproduce these coupled functions due to the absence of solid structure, biphasic organization, and dynamic melting behavior. This review adopts a critical perspective and argues for a shift from ingredient substitution to interaction-driven design. It evaluates plant oils, proteins, and carbohydrates as interdependent components of multi-phase fat analog systems<b>.</b> The role of structuring technologies, including oleogelation, emulsion, microencapsulation, and 3D printing, is examined in enabling control over texture, mouthfeel, and hierarchical fat distribution. The analysis considers the limitations in terms of thermal stability, tribological behavior, scalability, cost, and clean-label constraints as well as key factors influencing consumer acceptance of fat analogs, including sensory fidelity, perceived naturalness, and price comparisons. Current approaches demonstrate progress but remain largely empirical and lack predictive design frameworks. Evidence indicates that realistic fat analogs require coordinated control of oil–protein–carbohydrate interactions across multiple scales. Future research should focus on linking molecular interactions to structure, and structure to sensory and nutritional performance. This will lead to sensorially authentic, nutritious, and sustainable plant-based meat products that credibly meet consumer expectations and are industrially viable.</p><h3>Graphical Abstract</h3><p>Conceptual framework highlighting the limitations of single-component approaches and the need for synergistic design of plant-based fat analogs through integrated oil–protein–carbohydrate systems and advanced structuring technologies [95, 111, 120, 123, 140, 142]</p><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":"2026-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148009645","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":"Induced Electric Field Acceleration of Whey Protein-oligosaccharide Maillard Reaction: Structural and Functional Characteristics","authors":"Fei Yu,&nbsp;Xinyu You,&nbsp;Taigang Zhou,&nbsp;Hua Jiang,&nbsp;Hao Zhang,&nbsp;Xiaoning Zhang,&nbsp;Cunfang Wang","doi":"10.1007/s11483-026-10161-5","DOIUrl":"10.1007/s11483-026-10161-5","url":null,"abstract":"<div><p>The conjugation degree and reaction rate of the Maillard reaction are key limiting factors for its application. This study investigated the effects of induced electric field (IEF) treatment on the structural and functional properties of whey protein isolate (WPI)-oligosaccharide systems. The results showed that IEF treatment induced significant structural and functional changes in the WPI-xylooligosaccharides (XOS) system consistent with enhanced Maillard reaction kinetics, as indicated by a reduction in free amino groups (from 15.03% to 25.55%) and increased browning intensity, compared with galactooligosaccharides (GOS) and isomaltooligosaccharides (IMO). Moreover, the WPI-XOS system under IEF treatment decreased the particle size from approximately 400 nm to 315 nm and shifted the zeta-potential from around − 48 mV to -63 mV, suggesting altered molecular organization and enhanced electrostatic stabilization. WPI-XOS sample consistently demonstrated superior performance and were thus identified as the optimal system for detailed analysis. Structural analyses, including FTIR and free sulfhydryl content, indicated that IEF induced significant conformational changes in the protein. While these changes are consistent with accelerated Maillard reaction kinetics, direct evidence of covalent conjugate formation requires further analytical confirmation. Consequently, the emulsifying activity index was enhanced from 33.03 m²/g to 58.70 m²/g, and the oil-holding capacity was significantly improved from 7.21 g/g to 18.33 g/g. Accordingly, the WPI-XOS sample exhibited the highest antioxidant capacity among all samples. These findings indicate that IEF is a promising alternative to conventional heating for improving the structural and functional performance of WPI-oligosaccharide systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148009137","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":"Novel Hazelnut Protein Isolate-Polysaccharide Conjugates for Microencapsulation of Lactobacillus Acidophilus: Effects on Microstructure, Digestion Resistance, and Storage Stability","authors":"Ilyas Atalar,&nbsp;Hatice Elen,&nbsp;Abdullah Kurt,&nbsp;Nevzat Konar","doi":"10.1007/s11483-026-10160-6","DOIUrl":"10.1007/s11483-026-10160-6","url":null,"abstract":"<div><p>This study investigated the potential of hazelnut protein isolate (HPI) in conjugation with sodium alginate (SA) or gum arabic (GA) as novel wall materials for the microencapsulation of <i>Lactobacillus acidophilus</i> via spray drying. The effects of different inlet air temperatures (130 °C and 160 °C) and pump rates (10 and 15 mL/min) on the survival, morphological characteristics, and storage stability of the probiotics were evaluated. All microencapsulated formulations maintained high viability (&gt; 7.0 log CFU/g) after drying, successfully exceeding the therapeutic threshold. SEM observations showed that GA-HPI matrices formed smoother and more spherical microcapsules, and SA-HPI matrices exhibited a more rugose and compact structure. Encapsulation significantly improved the resistance of <i>L. acidophilus</i> against simulated gastric fluid (pH 3.0), with GA-HPI-1 exhibiting the highest gastric survival ratio (66.07%). Conversely, SA-HPI formulations, particularly SA-HPI-3 (160 °C, 10 mL/min), showed superior performance during a 60-day storage period. The enhanced stability of the SA-HP-3 formulation is hypothesized to be linked to the potential formation of a dense, glassy matrix, as suggested by the high outlet temperature (82 °C) and the resulting low water activity. At an aw of 0.185, molecular mobility is expected to be significantly restricted, which likely contributed to the immobilization of the probiotic cells and the prevention of metabolic degradation. Kinetic modeling using linear regression showed that the GA-HPI conjugates maintained viability well for the first 15 days, but a breakdown occurred after the 30th day. These findings demonstrate that hazelnut protein-polysaccharide conjugates are effective plant-based carriers for probiotics, with the SA-HPI system offering exceptional long-term stability for functional food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10160-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148009496","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":"Enhancement of Starch-Based Biodegradable Films Through Single and Multiple Crosslinking Agents for Potential Packaging Applications","authors":"Fatma Tuba Kıraç Demirel,&nbsp;Adnan Fatih Dağdelen,&nbsp;Furkan Türker Sarıcaoğlu,&nbsp;Ömer Yunus Gümüş","doi":"10.1007/s11483-026-10157-1","DOIUrl":"10.1007/s11483-026-10157-1","url":null,"abstract":"<div><p>In this study, the suitability of starch as a biodegradable packaging material was enhanced through single and multiple applications of three cross-linking agents (CLA) (citric acid, boric acid, glutaraldehyde). 12 film formulations containing 2–8% CLA were prepared using the casting method. The films were characterized for molecular structure, optical properties, thickness, mechanical properties, water vapor permeability (WVP), and crystallinity. The mechanical and barrier properties, which are critical for packaging performance, were evaluated using the multi-criteria decision-making method (TOPSIS), and 4 formulations with the most favorable properties were selected.</p><p>The selected films were subjected to further analyses, including surface topography, microstructural properties, water contact angle (WCA) and puncture resistance. While the incorporation of CLA did not significantly influence the optical properties of the films, it resulted in a reduction in WVP and an increase in crystallinity. Films containing boric acid exhibited enhanced tensile strength. According to TOPSIS, the application of CLA generally decreased the WCA, indicating modified surface wettability, whereas puncture resistance properties were strongly dependent on both the type of CLA and the cross-linking strategy employed. The use of multiple CLA led to significant improvements in puncture strength and elongation, while single citric acid application reduced these parameters. Cross-linking reduced the granular surface structure observed in the control film, yielding a more homogeneous surface with increased roughness. Overall, the findings demonstrate that a multiple cross-linking strategy effectively enhances the mechanical, barrier, and surface properties of starch-based packaging films, highlighting its strong potential for biodegradable packaging applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10157-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148009284","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":"Integrated Chemical – Ultrasound Assisted Extraction of Red Spinach (Amaranthus dubius) Bioactive and Its Potential Application in Packaging Films with Enhanced Water Vapour and Light Barrier Properties","authors":"Nur ’Aqila Meor Shariman,&nbsp;Farah Faiqah Fazial,&nbsp;Rumaisa Nordin,&nbsp;Nurul Nabila Nurul Amin,&nbsp;Herpandi Herpandi","doi":"10.1007/s11483-026-10156-2","DOIUrl":"10.1007/s11483-026-10156-2","url":null,"abstract":"<div><p>The global transition toward sustainable packaging is often hindered by the low extraction efficiency and limited functional performance of plant-derived colourants when incorporated into biopolymer films. Therefore, this study investigated the extraction of bioactive compounds from red spinach (<i>Amaranthus dubius</i>) and evaluated their potential application in starch-based packaging films through transparency and water vapour permeability. Red spinach extracts were obtained using various chemical solvents (ethanol, methanol, acetic acid, and distilled water) at different concentrations, as well as through an integrated chemical–ultrasound-assisted extraction (UAE) approach. The results demonstrated that the integrated chemical–UAE method improved extraction performance compared with conventional chemical extraction. Under methanol-based conditions, the UAE-assisted extraction achieved the highest extraction yield of 13.96%, which was substantially higher than that obtained using conventional methanol extraction (6.53%). Although ultrasound-assisted extraction using distilled water may influence the stability of heat- and cavitation-sensitive pigments such as betacyanins, the process enhanced cell wall disruption and promoted the release of bioactive compounds, resulting in high antioxidant activity (98.93% DPPH radical-scavenging activity). This red spinach extract obtained from integrated water-UAE assisted extraction was then implemented into starch film resulting in increased film opacity, improved light barrier properties, and reduced water vapour permeability during storage compared with the control film. These improvements may contribute to better protection of packaged foods against moisture transfer and light-induced deterioration. These findings suggest that <i>Amaranthus dubius</i> can act as a potential candidate for active packaging applications aimed at enhancing food shelf-life and preserving the food quality.</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":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10156-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148009272","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":"Transforming Pre-cooked Plantain into Semolina: Physicochemical, Functional, and Engineering Properties of a Novel Ingredient and its Impact on the Textural Attributes of Ntuba Ekōn","authors":"Mundéné-Timothée Junior Lawrence,&nbsp;Veeranna Hitlamani,&nbsp;Suresh D. Sakhare,&nbsp;Nouga Bissoue Achille,&nbsp;Mouangue Ruben,&nbsp;Njintang Yanou Nicolas,&nbsp;Aashitosh A. Inamdar","doi":"10.1007/s11483-026-10154-4","DOIUrl":"10.1007/s11483-026-10154-4","url":null,"abstract":"<div><p>This study developed pre-cooked plantain semolina through controlled steaming (20 and 40 min at 100°C), convective drying (12 h at 50°C), and hammer milling, followed by size fractionation into ultrafine (US), fine (FS), and coarse (CS) semolina. Processing variables and particle size significantly influenced the physicochemical, functional, and engineering properties. Particle size distribution (D50 = 201.6–699.9 µm) governed the proximal composition, with lipids (up to 11.65%) and fibers preferentially accumulating in coarse fractions due to mechanical segregation of vascular tissues. Water-holding capacity (WHC) and swelling power (SP) were maximized in 20’ FS (2.88 mL/g and 8.01 g/g at 90°C), while prolonged steaming (40 min) promoted starch retrogradation, as evidenced by an increase in the FTIR 1047/1022 cm⁻¹ ratio (0.716 for 40’ CS). Engineering properties revealed that CS samples exhibited the best flowability (Hausner Ratio = 1.12–1.14) and packing efficiency (porosity = 0.55–0.60). Reconstituted fine semolina (20′ FS and 40′ FS) provided the most balanced textural profile, with moderate hardness (21,800.45–23,502.06 g), high springiness (58.23%–59.59%), and optimal cohesiveness, matching consumer preferences for <i>Ntuba ekōn</i>. Total phenolic contents (2.52–2.57 mg GAE/g) and antioxidant activities remained stable, confirming bioactive retention. FS represents the optimal compromise for a standardized, high-quality industrial production of traditional plantain-based foods.</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":"2026-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10154-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148008687","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}