Journal of Food Measurement and Characterization最新文献

{"title":"Jackfruit seed starch (JFSS): extraction, structural properties, functional modifications, and applications in food systems—a review","authors":"Akhilesh Dhatwalia,&nbsp;Kanak Sood,&nbsp;Rajni Saini,&nbsp;Atul Dhiman","doi":"10.1007/s11694-026-04657-4","DOIUrl":"10.1007/s11694-026-04657-4","url":null,"abstract":"<div><p>Jackfruit (<i>Artocarpus heterophyllus</i>) seeds, generated in large quantity as an underutilised agro-industrial by product, during large-scale processing for fresh produce utilization and value-added products. The large volume of seed waste, along with its richness in starch content (60–70% on a dry basis), positions it as a cost-effective and sustainable alternative to conventional starch sources. This review systematically analysis the extraction of jackfruit seed starch (JFSS), along with its chemical composition, physicochemical, granular morphology, molecular structure, pasting and thermal properties. Various physical, chemical, and enzymatic modification techniques such as ultrasonication, heat–moisture treatment, annealing, autoclaving–cooling, extrusion, oxidation, carboxymethylation, hydroxypropylation, phosphate cross-linking, acid-alcohol treatments and thiolation are critically evaluated for their effectiveness in enhancing functional properties and processing stability. Modification of JFSS resulted in improved swelling power (up to ~ 20–30 g/g), solubility (increased by ~ 30–58%), water absorption capacity (WAC) (increased by ~ 20–25%), oil absorption capacity (OAC) (decreased by nearly 25–37%) depending upon the treatment applied. Thermal analysis indicated that the gelatinization temperatures ranged from approximately 48 °C to 92 °C, reflected strong molecular order. Its digestibility profile exhibits a high resistant starch fraction within the range about 54–85% and a moderate glycaemic index around 63, emphasizing its potential for diabetic-friendly and functional food applications. These structural modification of JFSS significantly enhanced its functional versatility across diverse applications ranging from thickeners and stabilisers to edible and intelligent packaging films, probiotic and drug-delivery carriers, wastewater coagulants, biodegradable plastics and bioethanol production. Harnessing JFSS at a large scale not only contributes to enhanced process efficiency but also facilitates waste utilization, sustainability and economic viability in processing industries. Collectively, JFSS stands out as a multifunctional, eco-friendly and health-oriented biomaterial with immense potential to advance sustainable technologies in food, pharmaceutical, packaging, and environmental applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14788 - 14814"},"PeriodicalIF":3.6,"publicationDate":"2026-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advanced characterization of raw honey authenticity using high-resolution sugar profiling and stable carbon isotope ratio analysis","authors":"Mehmet Beykaya,&nbsp;Aslı Elif Tanuğur Samancı,&nbsp;Taylan Samancı,&nbsp;Elif Yorulmaz Önder","doi":"10.1007/s11694-026-04635-w","DOIUrl":"10.1007/s11694-026-04635-w","url":null,"abstract":"<div><p>Raw honey is a complex biological matrix whose quality attributes are dictated by minimal processing and preserved enzymatic activity. This study presents a comprehensive biochemical and isotopic characterization of 150 authentic samples collected from two distinct ecological regions of Türkiye (Tokat and Hakkari/Yüksekova). A multi-layered analytical approach was employed, encompassing physicochemical parameters, enzymatic profiles (invertase and diastase), high-resolution sugar composition via HPLC-RID, and molecular authentication using Stable Carbon Isotope Ratio Analysis (SCIRA). The findings revealed exceptional enzymatic potency, with invertase activity reaching 194.7 U/kg and proline content exceeding 1000 mg/kg, serving as definitive markers of biological ripeness and the absence of thermal stress. High-resolution sugar profiling identified unique “nectar fingerprints”—particularly erlose levels reaching 3.3% in high-altitude samples—which effectively distinguish genuine matrices from industrial design syrups. SCIRA molecularly confirmed sample purity, with Δδ¹³C values remaining within legal thresholds, verifying 0% C4-sugar adulteration across the tested population. Furthermore, multivariate statistical tools (PCA and HCA) successfully discriminated samples based on their geographical terroir, separating mineral-rich Tokat honeys from high-fructose Hakkari honeys. A strong positive correlation (<i>r</i> = 0.82) between invertase and proline was also identified, suggesting a synergistic relationship in honey maturation. Conclusively, these findings establish a robust analytical framework for quality grading and demonstrate the utility of a “Biological Quality Index” (BQI) to safeguard premium honey products in the global market.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15299 - 15307"},"PeriodicalIF":3.6,"publicationDate":"2026-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04635-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Structure – function insights into hydrocolloid in cereal-based gluten-free noodles: from cooking behavior to consumer preference","authors":"Nur Fathin Shamirah Daud,&nbsp;Farhan Mohd Said,&nbsp;Fatmawati Adam,&nbsp;Juanni Zhang,&nbsp;Aishath Naila","doi":"10.1007/s11694-026-04555-9","DOIUrl":"10.1007/s11694-026-04555-9","url":null,"abstract":"<div><p>The rapid expansion of the gluten-free (GF) market underscores an urgent need for GF noodles with good structural and sensory qualities. However, the absence of gluten continues to impose fundamental limitations on texture, cooking stability, and consumer acceptance. This review synthesizes recent advances in cereal-based GF noodles through an integrated structure–function–sensory framework. Emphasis on how hydrocolloid molecular characteristics (e.g., charge density, branching architecture, hydration behavior) govern starch–protein interactions, gelatinization dynamics, recrystallization, and network formation. Its mechanisms, including competitive hydration, hydrogen bonding, and cross-linking, are discussed as strategies to partially replicate gluten functionality and reduce cooking loss (CL) below 10%, in optimized systems. The incorporation of hydrocolloids has proven effective in strengthening the gel network, particularly in rice-based noodles, where the CL was reduced by 23.6%. Carboxymethyl cellulose (0.5–1.0% w/w) consistently reduces CL in rice-based systems due to enhanced hydrogen bonding with amylose that strengthens network cohesion. Xanthan gum and guar gum are highly effective at low concentrations (0.25–0.5% w/w) in starch-dominant formulations, while konjac flour markedly decreases CL at high inclusion levels. The review further introduces a Technology Readiness Level (TRL) perspective, identifying a persistent gap between laboratory-scale validation (TRL 4–6) and industrial deployment. Future progress requires predictive structure–function modelling, pilot-scale validation, techno-economic assessment, and regulatory alignment. Collectively, this work provides a mechanistically grounded roadmap for engineering scalable, consumer-accepted cereal-based GF noodles.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14689 - 14716"},"PeriodicalIF":3.6,"publicationDate":"2026-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a pistachio milk alternative: hydrocolloid blend optimization for viscosity, color and sensory acceptance","authors":"Fatemeh Mousavi,&nbsp;Sepideh Khorasani,&nbsp;Mandana Mahfeli","doi":"10.1007/s11694-026-04639-6","DOIUrl":"10.1007/s11694-026-04639-6","url":null,"abstract":"<div><p>Increasing concerns about lactose intolerance and dietary preferences have fueled demand for plant-based milk alternatives. Pistachio-based beverages, valued for its antioxidants and healthy fats, is a promising dairy substitute. This study optimized Pistachio-based beverage formulation using natural sweeteners (date syrup) and hydrocolloids (guar gum, carrageenan, tragacanth) to improve sensory and physicochemical properties. Ohadi pistachio kernels were processed through soaking, peeling, drying, grinding, and homogenization with water at a 1:6 ratio. A Central Composite Design (CCD) under Response Surface Methodology (RSM) assessed the effects of hydrocolloid concentrations (0–0.26%) and date syrup (0–10%) on viscosity, color parameters (L*, a*, b*), and sensory attributes. Statistical analysis showed significant effects (<i>P</i> &lt; 0.05) of both linear and interaction terms, with R² values between 0.7277 and 0.9389. The optimal formulation included 0.25% tragacanth, 0.13% guar gum, 0.15% carrageenan, and 0% date syrup (the lower boundary of the design), achieving a desirability score of 0.854. Notably, the exclusion of date syrup was crucial to prevent the darkening of the beverage and the masking of the delicate pistachio aroma by caramel notes. Experimental validation confirmed model accuracy, with deviations below 10%. Tragacanth and carrageenan improved lightness and viscosity, while guar gum reduced lightness. Sensory evaluation revealed that tragacanth enhanced color and acceptability, but excessive carrageenan impaired taste. These findings demonstrate hydrocolloids’ potential in modifying plant-based beverages. Further shelf-life stability research is recommended.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15351 - 15370"},"PeriodicalIF":3.6,"publicationDate":"2026-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enzyme-ultrasound-assisted valorization of tomato pomace into glutamic acid- and phenolic-rich extracts: Characterization and bioactivity assessment in RAW264.7 macrophages","authors":"Pacharaporn Putthangkul,&nbsp;Lueacha Tabtimmai,&nbsp;Saranya Sedtananun,&nbsp;Natta Laohakunjit,&nbsp;Orrapun Selamassakul,&nbsp;Awat Wisetsai,&nbsp;Kiattawee Choowongkomon,&nbsp;Chanikan Sonklin","doi":"10.1007/s11694-026-04569-3","DOIUrl":"10.1007/s11694-026-04569-3","url":null,"abstract":"<div><p>This study optimized enzyme-ultrasonic-assisted extraction (Enz-UAE) conditions for the recovery of multifunctional bioactive compounds from tomato pomace and evaluated their antioxidant and anti-inflammatory properties. Response surface methodology identified the optimum extraction condition as 15% (w/w) bromelain with 30 min of ultrasonic treatment (UE-12). Under this condition, the extract exhibited a high glutamic acid content (37,656.63 mg/100 g), which was approximately five-fold higher than of untreated tomato pomace. The extract contained appreciable levels of total phenolic compounds (6,223 mg GAE/100 g) and total flavonoids (5,996.12 mg QE/100 g). The extract demonstrated strong antioxidant activities against DPPH (70.18%), ABTS (84.82%), hydroxyl radical (97.38%), and ferric reducing antioxidant power (0.154 mmol Fe²⁺/mg). High-performance liquid chromatography identified gallic acid and naringin as dominant phenolic compounds, followed by chlorogenic acid, caffeic acid, <i>p</i>-coumaric acid, ferulic acid, 2-hydroxycinnamic acid and rutin. Enz-UAE also reduced volatile compounds associated with undesirable tomato-like, green, and fruity aromas, such as <i>cis</i>-3-hexenal, 1-nitro-peptene, 2-nonadecanol, 6-methyl-5-hepten-2-one, and geranyl acetone. Furthermore, the extract exhibited low cytotoxicity toward RAW264.7 macrophage cells (viability &gt; 80% at 100 µg/mL) and significant anti-inflammatory activity by suppressing nitric oxide production and selectively reducing IL-6 levels without affecting TNF-α levels. Overall, Enz-UAE represents an effective and environmentally-friendly strategy for valorizing tomato pomace into bifunctional ingredients with enhanced umami taste and health-promoting potential, suitable for incorporation into functional and sensory-enhanced food products.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15074 - 15091"},"PeriodicalIF":3.6,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Measurement and characterization of pigmented cereals in composite flour systems: structure–function and processing implications","authors":"Hasmadi Mamat,&nbsp;Macdalyna Esther Ronie,&nbsp;Ahmad Hazim Abdul Aziz,&nbsp;Norliza Julmohammad,&nbsp;Wolyna Pindi,&nbsp;Norazlina Mohammad Ridhwan,&nbsp;Yanty Noorzianna Abdul Manaf,&nbsp;Mohd Sani Sarjadi,&nbsp;Asep Awaludin Prihanto,&nbsp;Nicky Rahmana Putra,&nbsp;Mohd Fadzelly Abu Bakar","doi":"10.1007/s11694-026-04675-2","DOIUrl":"10.1007/s11694-026-04675-2","url":null,"abstract":"<div><p>Pigmented cereals like black and red rice, pigmented sorghum, purple and blue wheat, coloured barley, millets, and pigmented maize are increasingly used in composite flour systems to add colour, bioactive compounds, and structure modification. Beyond nutritional enhancement, these cereals affect dough and batter behaviour through complex interactions between starch, proteins, dietary fibre, and phenolic pigments, especially anthocyanins. This review synthesises 2020–2026 literature on pigmented cereal performance in composite flours measurement and characterisation methods. In wheat-based and gluten-free systems, rheological behaviour, pasting, thermal transitions, baking and textural quality, colour stability, and sensory-related instrumental metrics are prioritized. Pigmented cereals increase water absorption, alter viscoelastic balance, suppress starch swelling, and modify gelatinisation and retrogradation via polyphenol–starch–protein interactions, according to farinograph and mixolab analysis, oscillatory rheology, rapid visco analyser, differential scanning calorimetry, texture profile analysis, and colorimetry. Cereal type, particle size, substitution level, and processing history strongly influence technological properties. Moderate inclusion levels improve antioxidant content and visual appeal while maintaining processing and product quality, while higher substitution often requires targeted interventions like fermentation, enzymatic modification, milling control, or hydrothermal treatment. Limited fundamental understanding of pigment–biopolymer interactions in real food matrices, lack of standardised composite formulations, and insufficient predictive models linking instrumental measurements to product performance are key challenges. Pigmented cereals can be used in clean-label, functional, and gluten-free foods, but integrated, measurement-driven frameworks are needed for rational formulation and processing.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14815 - 14841"},"PeriodicalIF":3.6,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Conformational and antioxidant activity changes in decolorized highland barley protein induced by polyphenol complexation","authors":"Bing Dang,&nbsp;Muyan Ma,&nbsp;Juan Li,&nbsp;Wenju Zhou,&nbsp;Pin Ma,&nbsp;Chengjun Ji,&nbsp;Yan Du,&nbsp;Feng Liang,&nbsp;Zhaoxin Tu,&nbsp;Xijuan Yang","doi":"10.1007/s11694-026-04638-7","DOIUrl":"10.1007/s11694-026-04638-7","url":null,"abstract":"<div><p>This study investigates the non-covalent complexation of decolorized highland barley protein (DHBP) with five structurally distinct polyphenols—gallic acid (GA), chlorogenic acid (CA), naringin (NA), salidroside (SA), and hesperidin (HE)—and its effects on protein conformation and antioxidant activity. Complexation with GA and CA induced significant aggregation and phase separation at higher concentrations, with particle size increasing from 154.4 nm (native DHBP) to 2416.0 nm and 4724.0 nm, respectively. In contrast, complexes with NA, SA, and HE remained more stable. Polyphenol binding (except HE) increased surface hydrophobicity by up to 2.5-fold, indicating protein unfolding. Fluorescence quenching was observed for all polyphenols except SA, which uniquely exhibited a tyrosine emission peak. Secondary structure analysis revealed a shift from β-sheets to α-helices/turns upon complexation with GA, CA, NA, and SA, while HE induced partial unfolding with increased random coil content (from 31.86% to 36.70%). All DHBP-polyphenol complexes exhibited significantly enhanced antioxidant activity compared to native DHBP, with the DHBP-HE complex demonstrating consistent synergistic effects. These findings provide a structural basis for designing DHBP-polyphenol complexes as functional food ingredients with improved antioxidant properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15340 - 15350"},"PeriodicalIF":3.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Visualization model of fruit polyphenol content distribution based on hyperspectral imaging and one-dimensional convolutional neural network","authors":"Shenyan Li","doi":"10.1007/s11694-026-04651-w","DOIUrl":"10.1007/s11694-026-04651-w","url":null,"abstract":"<div><p>As a key indicator for evaluating the nutritional value and quality of fruit, the precise characterization of the spatial distribution of fruit polyphenols is essential for regulating fruit cultivation, postharvest grading, and processing optimization. Conventional methods for polyphenol content detection suffer from destructiveness, low efficiency, and an inability to visualize spatial distribution. Although existing detection models based on spectral analysis and machine learning primarily focus on overall content prediction, they struggle to accurately capture micro-regional distribution differences in fruit polyphenols. To address these issues, this study proposes the hyperspectral imaging-one-dimensional convolutional neural network-fruit polyphenol distribution visualization (HSI-1D CNN-FPDV) model. The model acquires global spectral data of fruits via the HSI system and optimizes the spectral preprocessing procedure using an adaptive noise suppression algorithm. A multi-scale one-dimensional convolutional neural network architecture is constructed to enhance the mapping between spectral features and polyphenol content. Furthermore, a collaborative mechanism of pixel-level content inversion and visualization rendering is designed to accurately map polyphenol distribution. Simulation and experimental results show that the prediction accuracy of polyphenol content reaches 98.7%, which is 16.2% and 13.5% higher than that of the comparative methods, respectively. The spatial resolution achieves 0.12 mm, representing a 45.2% improvement over traditional spectral models. Moreover, the visualization time for a single fruit is reduced to 6.8 s, which is 58.3% and 52.1% lower than that of the comparative methods, respectively. The model effectively adapts to apples, grapes, and cherries, improving versatility by 58%. This approach overcomes the destructive and low-precision limitations inherent in conventional polyphenol distribution detection methods and provides an alternative framework for non-destructive, accurate fruit quality evaluation.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15538 - 15553"},"PeriodicalIF":3.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pickering nanoemulsion gelatin–chitosan coatings containing rose essential oil for extending the shelf life","authors":"Mohammad Hadi Moradiyan,&nbsp;Mahmood Reza Sadeghi,&nbsp;Hananeh Yazdanbakhsh,&nbsp;Maryam Azizi-lalabadi","doi":"10.1007/s11694-026-04644-9","DOIUrl":"10.1007/s11694-026-04644-9","url":null,"abstract":"<div><p>Keeping perishable fruits fresh and safe for longer is still one of the toughest hurdles. To tackle this, we designed a Pickering-type nanoemulsion (PNE) coating stabilized by gelatin–chitosan (G-C) nanoparticles and enriched with rosehip essential oil (REO) at 0.5%, 1%, and 2% (v/v). Chemical profiling by GC–MS showed that REO is dominated by β-citronellol (27.68%), nonadecane (12.36%), and geraniol. In vitro assays confirmed dose-dependent inhibition against <i>Escherichia coli</i> O157:H7, <i>Staphylococcus aureus</i>, and the gray mold pathogen <i>Botrytis cinerea</i>. The resulting PNE displayed spherical particles (~ 91 nm), moderate polydispersity (PDI = 0.319), and a zeta potential of − 18.4 ± 6.4 mV—indicating successful encapsulation and reasonable colloidal stability. Among the formulations, the 1% REO system showed the best physical stability over time, while antioxidant capacity increased steadily with increasing oil content (from 6.83 ± 2.75 to 29.66 ± 1.04). When applied to fresh strawberries stored at 25 °C for six days, the coatings markedly slowed moisture loss and rot development. More importantly, they helped retain key quality markers—pH, titratable acidity, total soluble solids, and ascorbic acid content— while achieving even better retention of total phenolics (2.73 ± 1.11 to 2.17 ± 0.89) and anthocyanins (0.025 ± 0.01 to 0.09 ± 0.01), especially in the 2% REO treatment. Microbial counts, including total aerobic mesophiles (7.31 ± 0.04 to 6.05 ± 0.03) and molds (6.55 ± 0.06 to 4.94 ± 0.02), dropped significantly across all coated samples. Taken together, this work demonstrates that a biopolymer-based Pickering coating (G–C PNE), loaded with a natural plant essential oil (1% REO), can serve as a practical, scalable, and eco-conscious strategy to preserve fruit quality—bridging the gap between sustainability and postharvest efficacy.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15412 - 15431"},"PeriodicalIF":3.6,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low-frequency alternating magnetic field-assisted freezing enhances frozen pork quality by modulating ice crystallization, microstructure, rheological properties, and water distribution","authors":"Mingming Zhu,&nbsp;Mingzhu Niu,&nbsp;Mengyuan Shao,&nbsp;Ketao Chen,&nbsp;Shengli Wang,&nbsp;Hanjun Ma,&nbsp;Xiaohong Ge","doi":"10.1007/s11694-026-04650-x","DOIUrl":"10.1007/s11694-026-04650-x","url":null,"abstract":"<div><p>This study investigated the effects of low-frequency alternating magnetic field-assisted freezing (LF-MFF) on frozen pork quality at magnetic field strengths of 1–5 mT, with emphasis on ice crystallization, rheological properties, and water distribution. LF-MFF significantly reduced freezing time and mitigated structural damage compared with conventional refrigerator freezing (RF). Notably, the 4 mT treatment (LF-MFF-4) accelerated the phase transition by 65.19% and significantly decreased the ice crystal surface area (<i>P</i> &lt; 0.05), indicating enhanced nucleation and finer crystal formation. LF-MFF-4 samples exhibited superior tissue integrity with reduced intermyofibrillar spacing and enhanced water holding capacity (WHC), attributed to the inhibition of immobilized-to-free water migration. These samples closely resembled fresh meat (FM) in color, storage modulus (<i>G</i>’), and shear force. The higher fractal dimensions observed for LF-MFF-4 indicate a finer, more spherical ice crystal morphology, which correlated with reduced mechanical damage and improved retention of intracellular water and oxymyoglobin. Therefore, LF-MFF-4 effectively integrated ice crystal suppression, protein network stabilization, and water distribution optimization, achieving comprehensive enhancement of pork quality.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15525 - 15537"},"PeriodicalIF":3.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}