Food Biophysics最新文献

{"title":"Nanoscale Conformations of Casein Micelles and Pectins in Composite Food Systems","authors":"Vinay S. N. Mishra,&nbsp;Ellen Juel Pørtner,&nbsp;Lucas Simonsen Dietrich,&nbsp;Matias Via,&nbsp;Ulf Andersen,&nbsp;Flemming Møller,&nbsp;Adam Cohen Simonsen","doi":"10.1007/s11483-026-10153-5","DOIUrl":"10.1007/s11483-026-10153-5","url":null,"abstract":"<div><p>Composite casein-pectin gels are key to dairy products like yoghurts, yet the nanoscale interactions governing their microstructure remain incompletely understood. This study employs atomic force microscopy (AFM) to visualize and quantify casein micelles, pectin conformations, and their composites at neutral (pH = 7) and acidified (pH = 4.5) conditions. AFM imaging with tip-broadening correction reveals casein micelles averaging 160 nm diameter and 50% flattened upon immobilization. Pectin imaging and skeletonization analysis show that high-methoxyl pectin (HMP) chains are longer (169 nm) and more tortuous (&lt;T&gt; = 2.66) than low-methoxyl pectin (LMP) chains (105 nm, &lt;T&gt; = 1.94). At pH = 7, HMP exhibits apparent depletion zones around casein micelles, whereas LMP shows markedly closer surface-associated localization around the micelles. Under acidified conditions (pH = 4.5), AFM reveals more compact local casein aggregates in the presence of pectin, with the strongest effect observed for LMP. Together, the results highlight the importance of pectin methylation in governing nanoscale organization in casein-pectin composites and provide a framework for the formulation of dairy-plant food systems based on direct imaging of pectin-casein interactions.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10153-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147938765","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":"Combined Effect of Drying Methods and Enzymatic Hydrolysis on Antioxidant Activity, ACE-Inhibitory and Functional Properties of Black Garlic","authors":"Farouq Heidar Barido,&nbsp;Kok-Gan Chan,&nbsp; Tirtadanu,&nbsp;Kah Ooi Chua,&nbsp;Teguh Wahyono,&nbsp;Dicky Tri Utama,&nbsp;Sung Ki Lee","doi":"10.1007/s11483-026-10104-0","DOIUrl":"10.1007/s11483-026-10104-0","url":null,"abstract":"<div><p>This study aimed to evaluate the combined effects of enzymatic hydrolysis and drying methods on functional attributes, nutritional contents, bioactive compounds and antioxidant capacity of black garlic (<i>Allium sativum L</i>.). Three proteolytic enzymes with distinct protease activity namely Alcalase, Pepsin, and Flavorzyme were applied to five different drying treatments: sun drying (SDry), hot air drying (HDry), freeze drying (FDry), infrared-assisted freeze drying (IFDry) and pulsed vacuum drying (PVDry). This study demonstrated that Alcalase exhibited the highest proteolytic efficiency showing the highest degree of hydrolysis at 50.47% (<i>p</i> &lt; 0.05), total soluble protein at 150.76 µg/mL (<i>p</i> &lt; 0.05), and a significantly higher total sugar content (<i>p</i> &lt; 0.05). Notably, PVDry preserved these parameters better than thermal methods, highlighting its efficacy in minimizing oxidative and thermal degradation. Enhanced levels of key amino acids including hydrophobic, aromatic, and sulfur-containing residues were linked to increased antioxidant, metal-chelating, nitric oxide scavenging, and ACE-inhibitory activities. PVDry-Alcalase treatments consistently showed the most pronounced functional improvements. Phenolic and flavonoid contents were also elevated in non-thermal drying combined with enzymatic hydrolysis, further enhancing radical scavenging capacities. This study demonstrates that integrating broad-specificity enzymatic hydrolysis with mild drying techniques strategically maximizes black garlic’s bioactive compound extraction and stability, underpinning its potential as a potent functional food ingredient. These findings provide a methodological framework for optimizing industrial black garlic production to improve health-promoting properties and product quality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147938764","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":"Morphometric Characterization Workflows of Praline Chocolates using X-ray Computed Tomography","authors":"Bayu Nugraha,&nbsp;Yoga Arif Firmansyah,&nbsp;Joko Nugroho Wahyu Kariyadi,&nbsp;Fahrizal Yusuf Affandi,&nbsp;Arifin Dwi Saputro","doi":"10.1007/s11483-026-10140-w","DOIUrl":"10.1007/s11483-026-10140-w","url":null,"abstract":"<div><p>The structural integrity of praline chocolates is a determinant factor for consumer acceptance, yet assessing it remains challenging due to the complex internal interactions between chocolate shells and fillings. This study establishes a robust non-destructive characterization protocol using X-ray Computed Tomography (CT) to evaluate the morphometrics of dark, milk, and white chocolates filled with water-based pineapple jam and fat-based peanut butter. A critical challenge addressed was the low radiodensity contrast between the chocolate matrix and fillings. To resolve this, the research compared global threshold, Volume of Interest (VOI)-based, and a Seeded Region-Growing Algorithm (Grow from Seeds/GFS) segmentations. Results indicated a strong relationship (R²=0.9255) between CT greyscale intensity and physical densities of the praline components. The GFS method demonstrated higher accuracy on low-contrast images of the praline than Otsu and VOI-based segmentation method. This method successfully reconstructed the internal architecture and matched the actual filling mass fraction (~ 15%) with high precision. Furthermore, 3D macrostructural analysis revealed critical cracks, including macro-cracks (&gt; 0.3 mm³). These internal structural defects were consistent with stresses driven by physicochemical mismatches, specifically moisture migration from the pineapple jam and fat migration from the peanut butter. These findings validate the developed X-ray CT workflow as a powerful tool for identifying internal multi-phase food systems, such as praline chocolate.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830067","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":"Nature’s ‘Sweet’ Medicine: A Compendium of Physicochemical Characteristics and Health Benefits of Manuka, Acacia, Tualang and Gelam Honey","authors":"Vivono Rhetso,&nbsp;Seydur Rahman,&nbsp;Biswa Prasun Chatterji,&nbsp;Partha Pratim Dutta,&nbsp;Anowar Hussain,&nbsp;Manika Chetry","doi":"10.1007/s11483-026-10148-2","DOIUrl":"10.1007/s11483-026-10148-2","url":null,"abstract":"<div><p>Honey is an ancient natural sweetener and a traditional remedy for many illnesses. It has also been the subject of scientific interest as a functional food with diverse therapeutic uses. This review summarizes and critically evaluates the current knowledge on four widely studied medicinal honeys of diverse botanical origins, namely Manuka, Acacia, Tualang and Gelam, focusing on the relationship between their composition, biological functions and biomedical importance. The first part provides a comparative analysis of the physicochemical characteristics, nutrition and major bioactivity of these honeys, including sugars, enzymes, phenolic compounds and some specific biomarkers such as methylglyoxal. The next section summarizes in vitro and in vivo studies that report their antioxidant, antimicrobial, anti-inflammatory, wound repair and anticancer effects, along with the underlying molecular pathways. Finally, it discusses their potential applications in patents and highlights existing limitations, such as variation in composition, need for standardization and lack of rigorously designed clinical trials, which remain barriers to clinical translation. This review builds on the currently scattered literature and outlines a pathway for future research imperative to the development of honey-based therapeutic and nutraceutical applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829676","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":"Modulation of the Viscoelastic and Microstructural Properties of Whole Wheat Cake Matrix by Boswellia serrata Gum","authors":"Debmalya Banerjee,&nbsp;Ayushi Poddar,&nbsp;Sampurna Ghosh,&nbsp;Bala Chakravarthy Neelapu,&nbsp;Sivaraman Jayaraman,&nbsp;Prakit Sukyai,&nbsp;Doman Kim,&nbsp;Arfat Anis,&nbsp;Maciej Jarzębski,&nbsp;Kunal Pal","doi":"10.1007/s11483-026-10150-8","DOIUrl":"10.1007/s11483-026-10150-8","url":null,"abstract":"<div><p>In this study, the biophysical functionality of Boswellia serrata gum (BSG)—a complex oleo-gum resin comprising both water-soluble heteropolysaccharides and lipophilic constituents—was evaluated for its capacity to stabilize fiber-disrupted whole wheat cake (WWC) matrices through combined hydration-mediated and structural effects. BSG was incorporated at 0–2.0% (w/w) and characterized using a combined analytical approach involving reflectance spectroscopy, hyperspectral imaging (HSI), stress relaxation analysis, and Fourier-transform infrared (FTIR) spectroscopy. Reflectance profiles exhibited characteristic spectral features at 477, 513, 523, and 619 nm with strong spectral similarity (ρ &gt; 0.99) across formulations. The 1.0% w/w BSG formulation (AP1.0) showed the lowest reflectance index at 619 nm (0.93 ± 0.00), indicating browning-related optical changes and modified light-scattering behavior. HSI indicated spatially consistent spectral variations, enabling a coordinated interpretation of surface optical behavior alongside bulk matrix characteristics. Stress relaxation analysis revealed a concentration-dependent viscoelastic response, with AP1.0 exhibiting the highest firmness (F₀ = 358.73 ± 4.20 g) and percentage stress relaxation (%SR = 50.00 ± 2.14%) compared with the control (AP0.0, without BSG; F₀ = 208.78 ± 3.94 g, %SR = 37.10 ± 1.10%), suggesting improved viscoelastic balance and structural stability. Furthermore, the generalized Maxwell-Wiechert model applied on the stress relaxation data, demonstrated that AP1.0 possessed a lower equilibrium elastic component (s₀), significantly higher relaxation amplitudes (s₁, s₂, s₃), and reduced relaxation time constants (τ₁, τ₂, τ₃) compared to the control (<i>p</i> &lt; 0.05), indicating a greater capacity for rapid viscoelastic stress redistribution. FTIR spectra remained largely similar across formulations, although moderate shifts at 1640 cm⁻¹ (Amide I) and 3318 cm⁻¹ (–OH stretching) suggested subtle changes in the hydrogen-bonding environments without significant chemical modification of the matrix. Overall, 1.0% w/w BSG modulated optical characteristics and enhanced viscoelastic performance, indicating its potential as a physical structuring additive and as a clean-label ingredient for functional whole-wheat bakery applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830023","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":"Structural, Rheological, and Functional Characterization of Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch: A Multivariate Approach","authors":"Sachchidanand Pandey,&nbsp;Amaresh Kadival,&nbsp;Jayeeta Mitra","doi":"10.1007/s11483-026-10151-7","DOIUrl":"10.1007/s11483-026-10151-7","url":null,"abstract":"<div><p>The limited functional performance of native starch has driven increasing interest in modification strategies for diverse food and bio-based applications. Therefore, this study systematically evaluates hydrothermal treatment (HMT), enzymatic debranching (DB), and chemical crosslinking (CL) to enhance the functional, thermal, and structural properties of Elephant foot yam (EFY) starch. Fourier Transform Infrared Spectroscopy and X-ray Diffraction characterization confirmed physicochemical changes of each modification method. The amylose content of DB (42.15%) exhibited the most significant increase, followed by HMT (39.93%). While CL resulted in a reduction (29%) in amylose compared to native starch (34.52%). These modifications significantly impacted the swelling behavior, solubility, and whiteness index. Also, the rheological studies demonstrated that HMT-treated starch significantly increased the complex viscosity (η*) and storage modulus (G′), indicating higher gel strength and structural integrity, whereas DB-treated starch displayed decreased viscoelastic properties. Among all the rheological models, the power law model showed the best fit, with the lowest BIC values for the flow behavior of the various starch gels. Further, modified starches exhibited enhanced thermal stability, with the peak gelatinization temperature increasing from 88.3 °C (native starch) to 97.1 °C after modification. Lastly, multivariate analysis identified a distinct cluster for DB-treated starch, characterized by higher crystallinity and water absorption. By successfully addressing limitations of native starch (poor water resistivity and thermal instability), the HMT and DB modification yields improved functional performance, establishing it as a feasible and sustainable matrix for packaging and food product development 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":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829677","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":"Mechanistic Insights Into Black Bean Protein Isolate/HPMC Interactions with Anthocyanins: Enhanced in Vitro Digestive Stability and Structural Properties Via Freeze Drying","authors":"Priti Sharad Mali,&nbsp;Pradyuman Kumar","doi":"10.1007/s11483-026-10152-6","DOIUrl":"10.1007/s11483-026-10152-6","url":null,"abstract":"<div><p>The long-term stability of anthocyanins (ACs) and the interaction mechanism of microwave-irradiated modified black bean protein isolates (BBPI) with hydroxypropyl methyl cellulose (HPMC) remain unclear. This study investigates a freeze-drying (FD) microencapsulation strategy using BBPI (10–15%) and HPMC (0–3%) to enhance structural, physicochemical, and thermal properties. The microparticles were characterized for their particle size distribution, which ranged from 7.66 to 48.27 μm, confirming uniform particle formation and efficient encapsulation. All formulations achieved optimal moisture content (2.75–4.56%) and solubility (76.23–82.54%), while the FD2 (10% BBPI and 1.5% HPMC) formulation exhibited superior encapsulation efficiency (90.90%). Scanning electron microscopy revealed an irregular microparticle structure without a defined geometry. FD2 microparticles showed a significant inhibitory effect of 77.57% on α-amylase activity and 60.01% on α-glucosidase activity compared to 51.45% and 47.17% in FD1 (15% BBPI and 0% HPMC) as a control. Thermogravimetric analysis and differential scanning calorimetry analysis demonstrated that the BBPI/HPMC/ACs microparticles have greater thermal stability than the individual wall materials. In vitro anthocyanin release study showed controlled and sustained release under simulated gastrointestinal conditions, especially with the all BBPI/HPMC/ACs matrix. The results suggest that combining (10% BBPI and 1.5% HPMC) forms an effective wall system for microencapsulating anthocyanins, with potential applications in developing functional foods and preserving natural colourants.</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":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829678","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 Representative Citrus Polyphenols on the Structural and Functional Properties of Yeast Protein via Non-Covalent Interactions","authors":"Wenyan Du,&nbsp;Jieqiong Yao,&nbsp;Hongyan Zhang,&nbsp;Xianghao Yuan,&nbsp;Siyi Pan","doi":"10.1007/s11483-026-10149-1","DOIUrl":"10.1007/s11483-026-10149-1","url":null,"abstract":"<div><p>This study employed representative citrus phenolic acids (ferulic acid, FA; caffeic acid, CA) and flavonoids (naringenin, Nrg; hesperidin, Hsd) as model polyphenols to investigate non-covalent interactions between yeast protein (YP) and structurally diverse polyphenols, and their effects on protein structure and functionality. The results indicated that polyphenol binding to YP was primarily driven by hydrogen bonding and van der Waals forces, with Nrg exhibiting the highest binding affinity. Infrared spectroscopy revealed that polyphenols reduced the α-helix and β-sheet contents of YP. Fluorescence spectroscopy showed that polyphenols modulated the hydrophobic microenvironment around aromatic amino acid residues, inducing conformational changes in the tertiary structure of YP. Moreover, polyphenols shifted YP from ordered to more relaxed conformations, accompanied by decreased surface hydrophobicity, contributing to improved solubility, foaming capacity (FC), emulsion stability index (ESI), and antioxidant activity. Notably, YP–Nrg exhibited the greatest improvement in solubility (34.34%), YP–FA showed the highest FC and ABTS radical scavenging activity (35.67% and 86.68%, respectively), and YP–CA demonstrated the strongest DPPH radical scavenging capacity (88.87%). These findings indicate that structurally distinct polyphenols can modulate YP conformation and functionality, providing a basis for further mechanistic studies. However, this study was limited to in vitro systems, and further validation through in vitro and in vivo studies is required to confirm the proposed interaction mechanisms and their effects on protein structure and function.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829679","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":"Quantum-designed Triple Chelate Complex of Iron, Ascorbic Acid and Vitamin B6: Complementary Stability Profiles and Colloidal Integration into Milk Micellar Systems","authors":"Artem Samovolov,&nbsp;Andrey Blinov,&nbsp;Alexey Tatov,&nbsp;Zafar Rekhman,&nbsp;Alexander M. Serov,&nbsp;Alexey Golik,&nbsp;Maxim Pirogov,&nbsp;Alina Askerova,&nbsp;Dmitry Golik,&nbsp;Aleksandr Osadchii,&nbsp;Andrey Nagdalian","doi":"10.1007/s11483-026-10147-3","DOIUrl":"10.1007/s11483-026-10147-3","url":null,"abstract":"<div>\u0000 \u0000 <p>Iron deficiency remains a global health challenge, necessitating novel formulations with enhanced bioavailability and food matrix compatibility. This study rationally designs triple iron(II)-ascorbate-vitamin B6 chelates using pyridoxine (complex 1) and pyridoxamine (complex 2) ligands. Density functional theory predicts complementary stability profiles: both complexes offer thermodynamic favorability (ΔE = -1258 kcal/mol for complex 1, -1246 kcal/mol for complex 2) and enhanced chemical hardness (η = 0.139 eV for complex 1, 0.152 eV for complex 2). UV-Vis and FTIR confirm distinct O, O/N-donor coordination, with pyridoxamine exhibiting stronger Fe–N bonding. X-ray diffraction analysis demonstrated that both chelate complexes incorporating different forms of vitamin B₆ are amorphous and exhibit no long-range crystalline order, unlike the crystalline organic ligands used for their synthesis. Thermal analysis further confirmed the formation of new coordination ionic compounds, as the endothermic and exothermic transitions observed for the complexes were markedly distinct from those of the free ligands. Ternary response surfaces reveal both complexes maintain stability across physiological pH, with complex 2 showing broader processing tolerance. Milk fortification across 10–100% iron recommended daily allowance doses preserves colloidal integrity: pH shifts &lt; 0.2 units, conductivity rises linearly + 10%, hydrodynamic radius remains within ± 5% of control, while titratable acidity and surface tension show no variation. Unlike free iron salts inducing 20–50% casein micelle aggregation, both chelates function as colloidally inert fortificants. The stability of the complexes under conditions simulating the gastric environment was evaluated at pH 2; optical spectroscopy revealed that the characteristic absorption bands of the complexes remained intact, indicating their stability in an acidic medium. These findings establish dual-platform iron delivery for dairy fortification, bridging coordination chemistry and colloidal food science.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738718","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":"Antioxidant Potential of Caramel Derived from Optimized Sugar Syrup of Pineapple Plant Stem","authors":"Illy Kamaliah Ramle,&nbsp;Mohd Azwan Jenol,&nbsp;Mohamad Faizal Ibrahim,&nbsp;Lai-Yee Phang,&nbsp;Suraini Abd-Aziz","doi":"10.1007/s11483-026-10145-5","DOIUrl":"10.1007/s11483-026-10145-5","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the development and characterisation of antioxidant-rich caramels produced from two distinct sugar syrup streams derived from pineapple (<i>Ananas comosus</i>) plant stem: (i) starch hydrolysate and (ii) whole-stem lignocellulosic hydrolysate. As a significant agricultural by-product, the pineapple stem represents an abundant and underutilized biomass resource. Enzymatic saccharification of both fractions was optimized via Response Surface Methodology (RSM) to maximize reducing sugar yield without requiring pretreatment. The highest sugar yield (135.87 ± 0.57 g/L) was obtained under optimized conditions: 8.52% (w/v) substrate concentration, 1.28% (v/v) enzyme concentration (1:1 ratio of Dextrozyme to Celluclast 1.5 L), 59.05 h incubation, and 59.2 °C. Thermal processing of the resulting hydrolysates yielded caramels with significantly disparate physicochemical and functional profiles. Starch-based caramel exhibited higher total soluble solids (up to 71 °Brix), smoother texture, and lighter colour, whereas whole-stem caramel showed increased viscosity and darker colour intensity. Colorimetric analysis tracked a significant browning progression, with lightness <i>L</i>* values decreasing significantly to ~ 24 in both substrates, while whole-stem samples displayed a more complex chromatic profile <i>a</i>* and <i>b</i>* indices) attributed to their richer composition. Antioxidant activity increased with heating duration, with whole-stem caramel achieving a maximum FRAP value of 158 µmol TE/g and DPPH radical scavenging activity of 35%. GC–MS profiling identified a variety of aroma active and bioactive compounds including furans, phenolics, and fatty acid esters, with whole-stem caramel possessing a richer and more complex volatile profile than starch-based caramel. These results demonstrate the potential of pineapple stem waste as a sustainable feedstock for the production of antioxidant-enriched caramel. The integration of enzymatic hydrolysis and thermal processing offers a promising strategy for developing value-added, functional ingredients aligned with circular bioeconomy principles.</p>\u0000 </div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738768","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}