ACS food science & technology最新文献_第5页

Sustainable Utilization of Cereal Waste To Increase its Added Value: Regulatory Effects of Djulis (Chenopodium formosanum) Hull on Blood Lipids 谷物废弃物的可持续利用提高其附加值：台湾藜壳对血脂的调节作用

IF 2.8

ACS food science & technology Pub Date : 2025-08-04 DOI: 10.1021/acsfoodscitech.5c00436

Hui-Yun Tsai, Ruo-Han Tseng, I-Chen Chiu, Yi-Zhen Chen, Yu-Hsiang Chen, Pi-Jen Tsai, Liang-Yi Wu and Yu-Kuo Chen*,

{"title":"Sustainable Utilization of Cereal Waste To Increase its Added Value: Regulatory Effects of Djulis (Chenopodium formosanum) Hull on Blood Lipids","authors":"Hui-Yun Tsai, Ruo-Han Tseng, I-Chen Chiu, Yi-Zhen Chen, Yu-Hsiang Chen, Pi-Jen Tsai, Liang-Yi Wu and Yu-Kuo Chen*, ","doi":"10.1021/acsfoodscitech.5c00436","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00436","url":null,"abstract":"This study investigated the regulatory effects of djulis hull (DH), an agri-food waste of food processing, on blood lipid levels in hyperlipidemic hamsters to evaluate its potential in preventing atherosclerosis and cardiovascular diseases. The hamsters were randomly divided into five groups: (i) normal diet group (control), (ii) high-fat/high-cholesterol diet group (high-fat diet containing 0.2% cholesterol; HFC), (iii) low-dose DH group (HFC diet and treated with 50 mg/kg/day DH powder; LDH), (iv) medium-dose DH group (HFC diet and treated with 100 mg/kg/day DH powder; MDH), and (v) high-dose DH group (HFC diet and treated with 250 mg/kg/day DH powder; HDH). After 6 weeks of experiment, the results showed that the serum levels of triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) of hamsters in the HFC group were significantly increased compared with those in the control group (p < 0.05). Oral gavage administration of DH powder significantly and dose-dependently reduced serum levels of TG, TC, and LDL-C, with reductions of 25.0–43.5%, 38.8–51.8%, and 13.3–48.6%, respectively. DH powder also lowered the LDL-C/HDL-C ratio and prolonged the lag time of LDL-C oxidation. Moreover, histopathological examination revealed that DH powder treatment improved HFC diet-induced hepatic steatosis. These findings suggest that DH powder possesses blood lipid-regulating potential, making it a promising functional food ingredient and enabling sustainable utilization of agri-food waste.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3109–3117"},"PeriodicalIF":2.8,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840610","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}

引用次数: 0

Biotechnological Valorization of Grape Pomace: Use of the Zebrafish Model to Evaluate the Toxicity and Teratogenic Effects of Anticancer Biocompounds 葡萄渣的生物技术增值：利用斑马鱼模型评估抗癌生物化合物的毒性和致畸作用

IF 2.8

ACS food science & technology Pub Date : 2025-07-31 DOI: 10.1021/acsfoodscitech.5c00262

Miguel José Moron-Rivera, Gisela Weiz, Romina Monasterio, Ariel Fontana, Patricia Boeri and Lucrecia Piñuel*,

{"title":"Biotechnological Valorization of Grape Pomace: Use of the Zebrafish Model to Evaluate the Toxicity and Teratogenic Effects of Anticancer Biocompounds","authors":"Miguel José Moron-Rivera, Gisela Weiz, Romina Monasterio, Ariel Fontana, Patricia Boeri and Lucrecia Piñuel*, ","doi":"10.1021/acsfoodscitech.5c00262","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00262","url":null,"abstract":"Optimization of enzyme-assisted polyphenol extraction reduced cellulase use by 7.7 times compared to that reported in the literature. In this way, an extract with 25% more polyphenols and a higher antioxidant capacity was obtained compared to the control. The main compounds identified were (+)-catechin, (−)-epicatechin and rutin. Toxicological analysis using the zebrafish model established a No-Observed-Adverse-Effect Level (NOAEL) of 0.2 mg/mL and an LC50 of 0.46 mg/mL. The extract showed inhibitory effects on lung and liver cancer cells, with IC50 values of 0.18 and 0.19 mg/mL, respectively, as well as effects on pancreatic and colon cells. However, the Lowest-Observed-Adverse-Effect Level (LOAEL) was 0.4 mg/mL, exhibiting dose-dependent embryotoxicity and teratogenesis. These findings highlight the importance of conducting thorough toxicological studies on biocompounds derived from agro-industrial byproducts to ensure their viability and safety in therapeutic and food applications.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2951–2961"},"PeriodicalIF":2.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840502","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}

引用次数: 0

Whey as a Biotechnological Resource: Current Trends and Future Directions 乳清作为一种生物技术资源：当前趋势和未来方向

IF 2.8

ACS food science & technology Pub Date : 2025-07-31 DOI: 10.1021/acsfoodscitech.5c00508

Camila Innocente-Alves, Sara Luísa Sulzbach, Ana Luiza Marques, Aline Martins Faustino, Yohana Porto Calegari-Alves, Hugo Verli, Lucélia Santi and Walter Orlando Beys-da-Silva*,

{"title":"Whey as a Biotechnological Resource: Current Trends and Future Directions","authors":"Camila Innocente-Alves, Sara Luísa Sulzbach, Ana Luiza Marques, Aline Martins Faustino, Yohana Porto Calegari-Alves, Hugo Verli, Lucélia Santi and Walter Orlando Beys-da-Silva*, ","doi":"10.1021/acsfoodscitech.5c00508","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00508","url":null,"abstract":"Whey is defined as the liquid released after milk coagulation for cheese production, being considered a byproduct and mostly discarded. Since whey contains a high organic content which could bring serious environmental problems if not properly discarded, the concern about its disposal has significantly grown in the past few years. Both caseins and whey proteins present multiple properties which have been widely studied in order to find other destinations than its disposal. Different whey proteins (i.e., β-lactoglobulin and α-lactalbumin) have been extremely researched and reported as having many biological activities, such as antihypertensive and antioxidant. Also, whey presents other biotechnological activities, such as gelling property and biogas production potential. The aim of this review is to discuss the biotechnological potential of whey proteins, such as food application and biological importance. This review highlights emerging opportunities for whey-based applications in sustainable health and industrial biotechnology.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2892–2906"},"PeriodicalIF":2.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00508","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840507","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}

引用次数: 0

Curcumin Interaction with Pea Albumin, Glutelin, and Globulin Protein Fractions: Impact on Physicochemical Properties, Microstructure, and In Vitro Gastric Digestion 姜黄素与豌豆白蛋白、谷蛋白和球蛋白组分的相互作用：对理化性质、微观结构和体外胃消化的影响

IF 2.8

ACS food science & technology Pub Date : 2025-07-31 DOI: 10.1021/acsfoodscitech.5c00424

Judith O. Oballa, Raliat O. Abioye*, Joy I. Obeme-Nmom and Chibuike C. Udenigwe*,

{"title":"Curcumin Interaction with Pea Albumin, Glutelin, and Globulin Protein Fractions: Impact on Physicochemical Properties, Microstructure, and In Vitro Gastric Digestion","authors":"Judith O. Oballa, Raliat O. Abioye*, Joy I. Obeme-Nmom and Chibuike C. Udenigwe*, ","doi":"10.1021/acsfoodscitech.5c00424","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00424","url":null,"abstract":"Pea protein fractions (albumin, glutelin, and globulin) were investigated for the influence of their interaction with curcumin on in vitro gastric protein digestibility. Dynamic light scattering analysis showed a decreased average particle size of the protein (0.25 mg/mL)/curcumin (2–100 μM) combinations. Turbidity and surface hydrophobicity analyses suggested the protein/curcumin complex formation via noncovalent interactions. Transmission electron microscopy revealed the formation of spherical nanocomplexes for albumin and globulin fractions and sheet-like structures for glutelin fraction with curcumin. Furthermore, curcumin did not alter the protein profiles, but at high concentration (100 μM), it differentially decreased the degree of hydrolysis of albumin, glutelin, and globulin by 76.6, 100, and 58.6%, respectively, indicating that the nature of the nanocomplexation hindered pepsin accessibility for protein hydrolysis. Therefore, this study enhances our understanding of how interactions between biomolecules in nanodelivery complexes and nutraceutical formulations influence the nutritional quality of plant-based proteins.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3139–3147"},"PeriodicalIF":2.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840510","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}

引用次数: 0

Macauba Kernel Byproduct as a Source of Plant-Based Ingredients: From Valorization by Integration of High-Pressure Extraction Steps to Product Design 澳门果仁副产品作为植物性成分的来源：从高压萃取步骤整合的增值到产品设计

IF 2.8

ACS food science & technology Pub Date : 2025-07-31 DOI: 10.1021/acsfoodscitech.5c00476

Laís Benvenutti*, Renata Fialho Teixeira, Mayara Kuasnei and Acácio Antonio Ferreira Zielinski*,

{"title":"Macauba Kernel Byproduct as a Source of Plant-Based Ingredients: From Valorization by Integration of High-Pressure Extraction Steps to Product Design","authors":"Laís Benvenutti*, Renata Fialho Teixeira, Mayara Kuasnei and Acácio Antonio Ferreira Zielinski*, ","doi":"10.1021/acsfoodscitech.5c00476","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00476","url":null,"abstract":"This study aimed to valorize the macauba kernel byproduct as a Brazilian source of plant-based ingredients by applying high-pressure fluid extraction, in comparison with conventional methods, to obtain and characterize distinct fractions and evaluate their application in nugget analog prototypes. The high-pressure pathway showed superior efficiency, yielding: (i) a lipid fraction (17.6%) rich in fatty acids, (ii) a bioactive extract (0.78%) with antioxidant activity (DPPH: 1.26 μmol TE/g; ABTS: 3.64 μmol TE/g), (iii) a protein-rich fraction (19.4%) with up to 94% amino acids, and (iv) a fiber fraction (62%). High-pressure processing also improved solubility (79%) and techno-functional properties of the protein fraction. The ingredients were applied in two plant-based nugget formulations─with and without fiber─and demonstrated potential for use in meat analogues. Therefore, high-pressure fluid extraction is demonstrated to be a promising and sustainable approach for obtaining food ingredients from macauba byproducts, supporting plant-based innovation and circular bioeconomy strategies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3148–3158"},"PeriodicalIF":2.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00476","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840508","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}

引用次数: 0

Comparative Analysis of Bioactive Compounds in Colombian Caribbean Avocados and Hass: Exploring Metabolomic Diversity 哥伦比亚加勒比鳄梨和海斯鳄梨生物活性化合物的比较分析：探索代谢组学多样性

IF 2.8

ACS food science & technology Pub Date : 2025-07-31 DOI: 10.1021/acsfoodscitech.5c00472

Pablo Rodriguez*, Carolina Cortes-Herrera, Graciela Artavia, Fabio Granados-Chinchilla and Fabrice Vaillant*,

引用次数: 0

Self-Synthesized Acetylated Nanocellulose and Syzygium cumini (L.) Skeels (Fadel) Fruit Extract-Incorporated Hydrophobic and Intelligent Film for Chicken Meat Freshness Monitoring 自合成乙酰化纳米纤维素和丁香（L.）Skeels （Fadel）水果提取物-含疏水性和智能薄膜鸡肉新鲜度监测

IF 2.8

ACS food science & technology Pub Date : 2025-07-28 DOI: 10.1021/acsfoodscitech.5c00261

Rajendra Bahadur G. C, Ganesh Prasad Awasthi*, Miyeon Shin, Khagendra Prasad Bohara, Bhanu Bhakta Neupane, Susmita Dey Sadhu, Surya Kant Kalauni, Arjun Prasad Tiwari, Changho Yu* and Mahesh Kumar Joshi*,

{"title":"Self-Synthesized Acetylated Nanocellulose and Syzygium cumini (L.) Skeels (Fadel) Fruit Extract-Incorporated Hydrophobic and Intelligent Film for Chicken Meat Freshness Monitoring","authors":"Rajendra Bahadur G. C, Ganesh Prasad Awasthi*, Miyeon Shin, Khagendra Prasad Bohara, Bhanu Bhakta Neupane, Susmita Dey Sadhu, Surya Kant Kalauni, Arjun Prasad Tiwari, Changho Yu* and Mahesh Kumar Joshi*, ","doi":"10.1021/acsfoodscitech.5c00261","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00261","url":null,"abstract":"A novel cellulose acetate (CA)-based film was developed for intelligent food packaging by incorporating self-synthesized acetylated nanocellulose (ANC) and anthocyanin-rich Syzygium cumini (L.) Skeels (Fadel) fruit extract (FD). The ANC derived through nanocellulose acetylation and crude FD obtained via extraction was uniformly dispersed in a CA matrix and fabricated into a CAANC(10%)FD film using the casting method. The ANC and FD significantly enhanced the film’s hydrophobicity, mechanical strength, and soil degradability. The CAANC(10%)FD film exhibited a superior TS (28.4 ± 0.4 MPa), surpassing that of high-density polyethylene (HDPE, 15 MPa). The film showed a 17.231 ± 3.703% weight loss in soil within 45 days compared to pure HDPE, which demonstrated no weight loss even after burial in soil for 4 months. The film demonstrated efficient real-time freshness monitoring of chicken meat at 25 ± 1 °C and 48 ± 5% RH. Hence, the CAANC(10%)FD film can be a sustainable alternative to conventional plastic packaging.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2974–2988"},"PeriodicalIF":2.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840600","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}

引用次数: 0

Supercritical Fluid and Pressurized Liquid Extraction of Bioactive Compounds from Guarana (Paullinia cupana) Byproducts 瓜拉那（Paullinia cupana）副产品中生物活性化合物的超临界流体和加压液体提取

IF 2.8

ACS food science & technology Pub Date : 2025-07-26 DOI: 10.1021/acsfoodscitech.5c00469

Rayanne Priscilla França de Melo, Natália Costa da Silva, Rafael Chelala Moreira, Renato Henrique Florêncio Teixeira, Maurício Ariel Rostagno, Priscilla Efraim, Helena Teixeira Godoy, Caroline Joy Steel, Juliano Lemos Bicas and Julian Martínez*,

{"title":"Supercritical Fluid and Pressurized Liquid Extraction of Bioactive Compounds from Guarana (Paullinia cupana) Byproducts","authors":"Rayanne Priscilla França de Melo, Natália Costa da Silva, Rafael Chelala Moreira, Renato Henrique Florêncio Teixeira, Maurício Ariel Rostagno, Priscilla Efraim, Helena Teixeira Godoy, Caroline Joy Steel, Juliano Lemos Bicas and Julian Martínez*, ","doi":"10.1021/acsfoodscitech.5c00469","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00469","url":null,"abstract":"This work aimed to valorize the production chain of guarana (Paullinia cupana) using sustainable extraction methods. Supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) were applied to obtain bioactive compounds from guarana integuments (fresh and dry) and waste from the Brazilian soft drink industry. The effect of pressure, temperature, and time on the yields, composition, and antioxidant activity of the extracts was evaluated. In SFE, the greatest yield was achieved at 35 MPa and 40 °C. Caffeine, catechin, epicatechin, and theobromine were recovered by PLE, which was fast and effective to recover these compounds from guarana byproducts. Catechin and epicatechin showed a strong correlation with the antioxidant and reducing capacity of the extracts. PLE at 100 °C enhanced the antioxidant and reducing capacities of all of the extracts, whereas 80 °C was the best temperature for caffeine recovery. This work opens up new alternatives for recovering valuable compounds from guarana byproducts, meeting the requirements of the circular economy and adding value to the production chain of guarana.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3180–3190"},"PeriodicalIF":2.8,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00469","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840597","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}

引用次数: 0

Biofortification of Fresh Brown Rice Pasta with Calcium-Rich Green Leafy Vegetables for Enhanced Nutritional Quality 用富含钙的绿叶蔬菜生物强化新鲜糙米面食以提高营养品质

IF 2.8

ACS food science & technology Pub Date : 2025-07-25 DOI: 10.1021/acsfoodscitech.5c00535

Kankanit Jongrattanavit, and , Panyapathk Pinkaew*,

{"title":"Biofortification of Fresh Brown Rice Pasta with Calcium-Rich Green Leafy Vegetables for Enhanced Nutritional Quality","authors":"Kankanit Jongrattanavit,  and , Panyapathk Pinkaew*, ","doi":"10.1021/acsfoodscitech.5c00535","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00535","url":null,"abstract":"The rising demand for gluten-free, nutrient-rich foods has driven interest in functional pasta alternatives. This study developed gluten-free fresh pasta from brown rice flour fortified with high-calcium leafy vegetables─Chinese Kale, False Pak Choi, and Thai Basil. These were compared with commercial wheat pasta and a brown rice control. Samples were analyzed for physical (color, texture), chemical (calcium, gluten), microbial, and sensory properties. Fortified pastas showed significant differences (p ≤ 0.05) in color and texture, with slightly reduced firmness. Calcium levels were about four times higher than in the controls. Gluten was detected only in the wheat pasta (>20 mg/kg), confirming the gluten-free status of brown rice variants. Sensory evaluation indicated significant differences across all attributes, with acceptability scores ranging from 6 to 8. False Pak Choi pasta received the highest ratings for texture, appearance, and taste. This product shows promise as a functional gluten-free option.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3210–3218"},"PeriodicalIF":2.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00535","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840592","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}

引用次数: 0

Temperature-Controlled Cryoprinting Vegetarian Food with Modified Macro- and Microstructures for Dysphagia 温控冷冻印刷素食与改善宏观和微观结构的吞咽困难

IF 2.8

ACS food science & technology Pub Date : 2025-07-25 DOI: 10.1021/acsfoodscitech.5c00556

Leo Lou*, Cristina Bilbao-Sainz and Boris Rubinsky,

{"title":"Temperature-Controlled Cryoprinting Vegetarian Food with Modified Macro- and Microstructures for Dysphagia","authors":"Leo Lou*, Cristina Bilbao-Sainz and Boris Rubinsky, ","doi":"10.1021/acsfoodscitech.5c00556","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00556","url":null,"abstract":"This study developed a temperature-controlled cryoprinting (TCC) with coaxial nozzle printing technique to print food suitable for dysphagia patients. A vegetarian food formulation was prepared using pea protein, sodium alginate, and agar–agar. Both macro- and microtexture properties were analyzed to assess the impact including printing temperature and ink composition on food texture. The results demonstrated that TCC enables printing with superlow-viscosity materials while maintaining high printing accuracy for food printing purpose. By incorporating coaxial printing, a customized marbling texture was successfully created to mimic meat-like structural characteristics. Additionally, the project investigated the influence of the agar–agar concentration and printing temperature on the final food texture. Texture profile analysis (TPA) and electron microscopy revealed that by controlling the freezing temperature, it is possible to modify texture properties with the same composition, offering a new approach to tailoring food textures for individuals with swallowing difficulties.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3219–3228"},"PeriodicalIF":2.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840516","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}

引用次数: 0