ACS food science & technology最新文献

{"title":"Effect of Drying Methods and Conditions on the Physicochemical Properties of Young Jackfruit-Based Chicken Meat Analogs","authors":"Bootsrapa Leelawat*,&nbsp; and ,&nbsp;Tanwarat Taikerd,&nbsp;","doi":"10.1021/acsfoodscitech.4c0056110.1021/acsfoodscitech.4c00561","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00561https://doi.org/10.1021/acsfoodscitech.4c00561","url":null,"abstract":"<p >This study aimed to investigate how tray drying (at 50 and 60 °C) and vacuum freeze-drying (at 40 and 50 °C, 20 Pa) affect the physicochemical properties of chicken meat analogs (CMAs). Tray drying resulted in higher water activity (<i>a</i>_w), yield percentage, redness (<i>a</i>*), browning index (BI), hardness, chewiness, and shear force, whereas lightness (<i>L</i>*) and water absorption capacity (WAC) were lower compared with vacuum freeze-drying. Elevated drying temperatures decreased the <i>a</i>_w and integrity index for both methods. No significant differences (<i>p</i> &gt; 0.05) were found in percentage yield, color (<i>L</i>*, <i>a</i>*, <i>b</i>*), and BI between CMAs dried at 40 and 50 °C using vacuum freeze-drying. The CMAs dried at 40 °C by vacuum freeze-drying was chosen for sensory evaluation, scoring not significantly different from the predried analog (<i>p</i> &gt; 0.05) in all attributes. Chemical analysis showed that 100 g of instant CMAs contain 1.71 g moisture, 1.73 g fat, 2.23 g ash, 53.7 g protein, and 25.1 g total carbohydrates.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2682–2689 2682–2689"},"PeriodicalIF":2.6,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00561","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features","authors":"Andrea Feroce,&nbsp;Carola Nicosia* and Fabio Licciardello,&nbsp;","doi":"10.1021/acsfoodscitech.4c0043910.1021/acsfoodscitech.4c00439","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00439https://doi.org/10.1021/acsfoodscitech.4c00439","url":null,"abstract":"<p >This study explores hydrostatic pressure processing (HPP) as an alternative to thermal pasteurization for stabilizing prickly pear puree, focusing on its microbiological, enzymatic, and nutritive features. The puree underwent HPP (600 MPa for 180 s at 5 °C) or pasteurization (80 °C for 30 s) and was stored at 4 °C. The impacts of treatments were assessed at time 0, and stabilized purees were monitored weekly for 42 days. HPP ensured microbial stability and better color preservation and maintained the total phenolic content. The antioxidant capacity was better preserved after HPP and was retained for up to 28 days of refrigerated storage. HPP enhanced ascorbic acid retention, with only a 2% reduction compared to 22% with pasteurization. Both treatments similarly inactivated pectin methyl esterase and lipoxygenase. Despite HPP being less effective against polyphenol oxidase, the pressurized samples showed no negative impacts on color or volatiles’ profile, the latter being better preserved with HPP than with pasteurization.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2614–2625 2614–2625"},"PeriodicalIF":2.6,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transformation of Salted Soy Whey by Co- and Sequential Culturing with Zygosaccharomyces rouxii and Tetragenococcus halophilus","authors":"Rebecca Yinglan Zhou,&nbsp;Liting Shao,&nbsp;Tongyao Li,&nbsp;Jian-Yong Chua* and Shao-Quan Liu*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0046510.1021/acsfoodscitech.4c00465","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00465https://doi.org/10.1021/acsfoodscitech.4c00465","url":null,"abstract":"<p >This study transformed salted soy whey, a food side stream from pressed bean curd (tofu) production, by fermenting it with <i>Zygosaccharomyces rouxii</i> and <i>Tetragenococcus halophilus</i> with an ultimate goal to develop a soy sauce-like condiment. Different inoculation modes (mono-, simultaneous, and sequential) were investigated for their effect on microbial growth and physicochemical profile change. An antagonistic relationship was observed between <i>Z. rouxii</i> and <i>T. halophilus</i>, significantly suppressing the growth of <i>T. halophilus</i> while not affecting <i>Z. rouxii</i>. The volatile and nonvolatile profiles were consistent across all inoculation modes involving <i>Z. rouxii</i>, which produced aroma compounds like isobutyl alcohol and 3-(methythio)-propanol commonly found in soy sauce. In contrast, <i>T. halophilus</i> primarily produces acetic acid and lactic acid and potentially enhances umami and savory flavors through the conversion of methionine into volatile sulfur compounds. These findings highlight the potential of valorizing salted soy whey for condiment production and the crucial role of <i>Z. rouxii</i> in flavor development.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2626–2636 2626–2636"},"PeriodicalIF":2.6,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and Application of Magnesium Citrate-Functionalized Starch-Based Nanomaterials in Enhancing the Fortification of Vitamin D3: Batch and Release Performance Studies","authors":"Amal M. Badran,&nbsp;Afif Hethnawi*,&nbsp;Uthumporn Utra*,&nbsp;Nor Shariffa Yussof and Raghad Rajabi,&nbsp;","doi":"10.1021/acsfoodscitech.4c0022310.1021/acsfoodscitech.4c00223","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00223https://doi.org/10.1021/acsfoodscitech.4c00223","url":null,"abstract":"<p >Recently, diverse strategies have been developed to formulate food micronutritional supplements like magnesium (Mg²⁺) and vitamin D₃ (VD₃). Nevertheless, the progress in food supplement formulations is limited, due to their undesirable interactions with various food ingredients. In the last few decades, starch has been widely used to prepare micro or nano-carriers for different micronutrients following diverse physical and chemical methods, due to its excellent surface features, the possibility of derivation from various reagents, biodegradability, and biocompatibility. However, most of these methods have not yet been tested in the laboratory scales, failed partially or completely in producing uniform particles in nanoscale domains, and require multiple formulation steps. Herein, starch nanomaterials (SNMs) are fabricated as an effective carrier for VD₃ and Mg²⁺ by ultrasonication under moderate conditions. Initially, the SNMs were prepared by ultrasonication using equal masses of native corn starch (NCS) and high amylose corn starch (HACS). The generated materials were then grafted with magnesium, in citrate form at room conditions, as a primary functionalization step, forming magnesium citrate-grafted SNM (MNM-Mg), which were used as sorbents for VD₃. Experimentally, a set of analytical methods including atomic force microscopy (AFM), Brunauer–Emmett–Teller (BET) surface area analysis, Fourier-transform infrared spectroscopy (FT-IR), Zeta sizer, and X-ray diffraction analysis (XRD) were used to determine the size, surface properties, functionality, stability, and morphology of the prepared nanomaterials. The adsorptive behavior of VD₃ on MNM-Mg surfaces was investigated by analyzing the equilibrium adsorptive data using various isotherm models including Langmuir, BET, Toth, and Redlich–Peterson. Furthermore, the release kinetics for the MNM-Mg after adsorbing VD₃ (MNM-Mg-VD₃) were tested in a phosphate buffer solution at pH 7.4, mimicking human bloodstream conditions. Our results showed the successful synthesis of stable MNM-Mg (Z potential of −36 mV) with an estimated average size of 10 nm and a BET surface area of 28 m²/g. To the best of our knowledge, the VD₃ that was loaded on our primarily modified nanomaterials with magnesium citrate, compared with the physically mixed VD₃ MNM-Mg with VD₃(MNM-Mg+VD₃ (PM)) and directly administrated, tended to be completely released after 5 h with lower diffusivity and greater controlled release performance.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2562–2574 2562–2574"},"PeriodicalIF":2.6,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural Characterization and Stability Evaluation of Walnut Oil Oleogel-in-Water High-Internal-Phase Emulsions","authors":"Tingnan Song,&nbsp;Yanhui Zhang,&nbsp;Ruoning Zhang,&nbsp;Yanxiang Gao and Like Mao*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0053710.1021/acsfoodscitech.4c00537","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00537https://doi.org/10.1021/acsfoodscitech.4c00537","url":null,"abstract":"<p >Novel high-internal-phase emulsions (HIPEs) were prepared by using plant-based natural ingredients. The oil phase of the HIPEs was gelled using rice bran wax (RBW), and the effect of RBW concentration and emulsifier types (octenyl succinic acid (OSA) starch and soy protein isolates (SPIs)) on the structures and stability of the emulsions was explored. Microstructural observations illustrated that the HIPEs were of the O/W type with tightly arranged droplets. With the increase in the RBW content, the particle size and ζ-potential of HIPEs were decreased gradually. Stability analyses showed that the addition of RBW could effectively improve the storage, freeze–thaw, and lipid oxidation stability of the emulsions. Generally, HIPEs with OSA starch tend to be more stable. Small-amplitude oscillatory shearing tests revealed that the storage modulus of the samples was dependent on RBW concentration. Creep recovery tests indicated that oleogelation strengthened the structures of HIPEs and improved the deformation resistance of the systems. Tribological tests suggested that the addition of RBW increased the coefficient of friction of the emulsions in the mixed and hydrodynamic lubrication regimes. These results demonstrated that oleogelation could improve the stability of HIPEs, and it was of great significance for the development of novel healthy plant-based foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2664–2674 2664–2674"},"PeriodicalIF":2.6,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrahigh-Performance Liquid Chromatography-High-Resolution Mass Spectrometry Analysis of Phytochemical Profiles of Kale (Brassica oleracea var. sabellica) Harvested at Different Stages of Development","authors":"Zhihao Liu,&nbsp;Pei Chen,&nbsp;Thomas T. Y. Wang,&nbsp;Quyhnchi Pham,&nbsp;Liangli Lucy Yu,&nbsp;Yaguang Luo,&nbsp;Xudong Zhu,&nbsp;Tianbao Yang and Jianghao Sun*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0070810.1021/acsfoodscitech.4c00708","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00708https://doi.org/10.1021/acsfoodscitech.4c00708","url":null,"abstract":"<p >Kale (<i>Brassica oleracea</i> <i>var. sabellica)</i> is a rich source of health-promoting phytochemicals. The current study seeks to elucidate dynamic changes in phytochemical profiles during kale maturation. Total and individual polyphenols and glucosinolates (GLs) from different developmental stages (microgreen, kale, mature, and postmature) of kale were determined and compared using a high-resolution mass spectrometry (HRMS)-based metabolomics strategy. A total of 51 polyphenols and 7 GLs were identified in the kale samples. In addition, we observed significant shifts in the metabolite profiles of kale as the plant progressed from microgreens to mature leafy greens with distinct profiles at each growing stage. The total polyphenol levels were highest in the baby kales, while the GL levels were highest in microgreens. Multivariate analysis identifies GLs and specific hydroxycinnamic acyl glycosides as prominent metabolites in microgreens; however, Quercetin (Qn)-glycosides and Qn-hydroxycinnamic acyl glycosides are unique metabolites in the baby kales. Our study provides valuable insights into the changes in kale secondary metabolites that occur during different stages of the vegetable’s production cycle.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2752–2761 2752–2761"},"PeriodicalIF":2.6,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive Compounds from Wild Edible Plants of Western Himalayas: Nutritional Profile, UHPLC-QTOF-IMS-Based Phytochemical Characterization, and Their In Vitro Gastrointestinal Digestibility","authors":"Smriti Gupta,&nbsp;Athrinandan S. Hegde,&nbsp;Sampa Das,&nbsp;Robin Joshi* and Vidyashankar Srivatsan*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0063710.1021/acsfoodscitech.4c00637","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00637https://doi.org/10.1021/acsfoodscitech.4c00637","url":null,"abstract":"<p >Wild edible plants (WEPs) from the Western Himalayas consisting of three green leafy vegetables (GLVs), viz., <i>Amaranthus spinosus</i>, <i>Urtica dioica</i>, and <i>Zanthoxylum armatum</i>, and three fruits, namely, <i>Ficus auriculata</i>, <i>Cordia obliqua</i>, and <i>Momordica dioica</i> were characterized for their nutritional and phytochemical composition. We identified 107 compounds consisting of polyphenols, terpenoids, amino acids, and fatty acid derivatives through UHPLC-QTOF-IMS-based metabolomics. GLVs (<i>A. spinosus</i> and <i>U. dioica</i>) scored best in terms of proteins, micronutrients, carotenoids, and total polyphenols when compared to fruits. Polyunsaturated fatty acids, particularly alpha-linolenic acid, are abundant among WEPs. <i>U. dioica</i> possessed the highest radical scavenging activity, while <i>A. spinosus</i> and <i>M. dioica</i> exhibited strong reducing power activity. Strong α-glucosidase inhibition activity was observed with <i>A. spinosus</i>, <i>Z. armatum</i>, and <i>M. dioica</i>. Polyphenols, particularly flavonoids, from fruits were relatively more bioaccessible compared to GLVs. Potential applications of GLVs for combating protein and iron deficiency as well as wild fruits for functional food development should be explored further.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2707–2723 2707–2723"},"PeriodicalIF":2.6,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modern Wheat Varieties Demonstrated Higher Grain Yield and Health-Promoting Ferulic Acid than Old Varieties in Pakistan","authors":"Humaira Qayyum,&nbsp;Wenfei Tian,&nbsp;Xue Gong,&nbsp;Lie Zhi,&nbsp;Ali Raza,&nbsp;Xianchun Xia,&nbsp;Jinying Gou,&nbsp;Zhonghu He* and Awais Rasheed*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0061710.1021/acsfoodscitech.4c00617","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00617https://doi.org/10.1021/acsfoodscitech.4c00617","url":null,"abstract":"<p >Currently, there are knowledge gaps regarding how health-promoting phenolics have changed with the breeding progress in wheat and their association with agronomic traits. A collection of historical spring wheat cultivars released in Pakistan from 1911 to 2021 were investigated for the phenolic acid composition and their relation to yield traits in three environments. The results revealed that ferulic acid content (FAC) ranged from 227 to 1423 μg g^–1 in different years. A significant negative correlation was observed between thousand grain weight (TGW) and FAC in all environments. However, it was possible to identify some cultivars with both high TGW and FAC. It was identified that modern wheat cultivars released after 2000 had successively 3.3–13.6% higher FAC compared with old cultivars released before the Green Revolution (1965). Furthermore, there was a consistent positive correlation between FAC in all environments and varietal release year, supporting our claim that modern cultivars have high FAC compared to old cultivars. Among modern wheat cultivars, Zam-04, Chakwal-50, and Nawab-21 had consistently higher FAC and grain yield. The association of higher FAC with the breeding progress not only identified elite cultivars with FAC but also suggested the potential of developing cultivars with functional foods and health benefits. In this context, the results are very interesting for wheat breeders and food industry professionals in identifying wheat with a high FAC.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2699–2706 2699–2706"},"PeriodicalIF":2.6,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Electronic Nose to Monitor the Quality and Ripening Stages of Papaya During Postharvest Storage","authors":"Ayesha Ashraf Khan,&nbsp;Yasmeen Siddiqui*,&nbsp;Tan Guang Heng and Asgar Ali*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0014010.1021/acsfoodscitech.4c00140","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00140https://doi.org/10.1021/acsfoodscitech.4c00140","url":null,"abstract":"<p >Electronic noses (EN) are recently being explored for their application in postharvest quality monitoring. In this study, EN was used to assess different papaya ripening stages (days 1, 3, and 5 postharvest) through odor profile changes. Case-Based Reasoning classification analyzed EN sensor responses, showing 84.25% similarity between days 1 and 3, 82.81% between days 1 and 5, and 94.19% between days 3 and 5, all below 98%, indicating significant differences in volatile profiles. Gas chromatography–mass spectrometry identified specific volatile compounds for each day, such as vinyl butyrate and allyl propionate (day 1), acetone, tridecane (day 3), and cyclobutanol, oxalic acid (day 5). The sensor values showed strong correlations with physiochemical changes during ripening (<i>r</i>² = 0.845 for weight, 0.943 for titratable acidity, 0.883 for total soluble solids, and −0.943 for chromaticity). These findings demonstrate EN’s promising potential as a reliable, nondestructive tool for distinguishing papaya ripeness levels during postharvest storage.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2550–2561 2550–2561"},"PeriodicalIF":2.6,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00140","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving Water Solubility of Docosahexaenoic Acid with Chickpea Protein Isolates Deamidated by Protein-glutaminase","authors":"Zhiyang Deng,&nbsp;Caiyi Liu,&nbsp;Wenjing Zhang,&nbsp;Yuan Li and Jun Liu*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0059210.1021/acsfoodscitech.4c00592","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00592https://doi.org/10.1021/acsfoodscitech.4c00592","url":null,"abstract":"<p >In this study, we investigated the effects of protein-glutaminase (PG) modification on the physicochemical and techno-functional properties of chickpea protein isolates (CPI). The deamidated chickpea protein isolates (DCPI) were used as carriers for docosahexaenoic acid (DHA). Treatment with PG led to deamidation of the CPI, resulting in increased water solubility, surface hydrophobicity, and reduced particle size. Adding CPI modified by 5 U/g PG for 8 h (CPI-8 h) significantly decreased the turbidity of DHA in aqueous solution. Fluorescence spectroscopy showed that CPI-8 h had a higher binding constant with DHA compared to the original CPI, increasing from 3.2 × 10³ M^–1 to 3.9 × 10³ M^–1. Thermodynamic analysis revealed that the binding of both CPI-0 h and CPI-8 h with DHA was a spontaneous, endothermic, and entropically driven process, emphasizing the hydrophobic nature of the interaction. Deep learning tools were used to simulate the structure of the major protein component in CPI-0 h and CPI-8 h, with CPI-8 h showing a higher propensity to bind with DHA in molecular docking simulations. These findings highlight the potential of PG-modified CPI as an effective carrier for DHA.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2690–2698 2690–2698"},"PeriodicalIF":2.6,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}