Food frontiers最新文献

{"title":"Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract","authors":"Giuseppe Natrella,&nbsp;Mariana Miccolis,&nbsp;Giusy Rita Caponio,&nbsp;Alessandro Di Michele,&nbsp;Lilia Zago,&nbsp;Carla Di Mattia,&nbsp;Graziana Difonzo","doi":"10.1002/fft2.70047","DOIUrl":"https://doi.org/10.1002/fft2.70047","url":null,"abstract":"<p>The increased demand of consumers for healthy foods has generated interest among researchers and food producers in developing functional foods. Olive pomace (OP) can be used to obtain high-added value products, being a valuable source of phenols. The aim of the study was to assess the influence of incorporating OP extract, as free lyophilized (F-OPE) and as microencapsulated (M-OPE), on the physicochemical, nutritional, and sensory properties of fresh pasta “cavatelli.” Pasta samples with M-OPE were characterized by a higher yellow color and had higher total phenolic compounds content compared to samples with F-OPE (on average 0.43 vs. 0.39 mg gallic acid equivalents (GAE) g⁻¹ of fresh sample), showing that the microencapsulation technique preserved polyphenols during pasta manufacturing. The experimental samples had lower moisture (on average 29% vs. 31.14%) and <i>a_w</i> compared to the control pasta (CP), but still complied with Italian law, according to which fresh pasta must have at least 24% moisture and <i>a_w</i> not higher than 0.97. Microencapsulation proved to be useful in retaining volatile organic compounds, as well as enhancing antioxidant activity. Scanning electron microscopy (SEM) analysis showed that samples with F-OPE had more porous and spongy structures. On the other hand, the gluten network was lost in pasta sample with the highest content of M-OPE. The intensity of odor and taste linked with raw cereal was more intense in CP, than in experimental ones. Bitterness and astringency were perceived most in samples with F-OPE, especially at high concentration. Indeed, considering the overall acceptability, all the samples gained a positive score, except for the sample with the highest F-OPE content.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"2035-2051"},"PeriodicalIF":7.4,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70047","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635484","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":"Multi-Omics Analysis Reveals the Selenium-Regulatory Metabolism in Rare Yeast Kazachstania unispora KU2","authors":"Furong Wang,&nbsp;Jiadi Zhang,&nbsp;Yilei Xiao,&nbsp;Zeyu Hu,&nbsp;Xian Wang,&nbsp;Yuqi Gao,&nbsp;Kewei Feng,&nbsp;Yahong Yuan,&nbsp;Tianli Yue","doi":"10.1002/fft2.70014","DOIUrl":"https://doi.org/10.1002/fft2.70014","url":null,"abstract":"<p>Selenium (Se)-enriched yeast is the best Se source to address Se deficiency–related health issues. <i>Kazachstania unispora</i> (<i>K. unispora</i>) is a rare yeast that effectively bioaccumulates organic Se. However, the Se enrichment mechanism of <i>K. unispora</i> remains poorly characterized. This study explored the characteristic differences between Se-enriched <i>K. unispora</i> KU2 and non-enriched counterpart via integrated genomics, transcriptomics, and metabolomics analysis. A total of 138 metabolites and 1561 genes exhibited significant alternations during Se enrichment. Joint analysis revealed unique Se-regulatory pathways, predominately arginine biosynthesis, the TCA cycle, glutathione metabolism, and selenocompound metabolism. Among them, seven differentially expressed genes, including <i>glnA</i>, <i>E1.2.1.88</i>, <i>DLD</i>, <i>acnA</i>, <i>GPT</i>, <i>metH</i>, and <i>CTH</i>, were identified as key Se-regulatory genes in <i>K. unispora</i> KU2. These findings provide useful knowledge for targeting Se levels in <i>K. unispora</i> and new insights into commercial application of <i>K. unispora</i> as a probiotic to promote human health.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1913-1925"},"PeriodicalIF":7.4,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635030","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":"Effects of Lactobacillus fermentum GKF3 on Reducing Smoking and Brain Neurotransmitter Levels: Findings From Animal and Human Studies","authors":"You-Shan Tsai,&nbsp;Shan Lin,&nbsp;Chin-Chu Chen,&nbsp;Chun-Hung Chiu,&nbsp;Mei-Chin Mong,&nbsp;Shu-Ling Hu,&nbsp;Chi-Hao Wu","doi":"10.1002/fft2.70033","DOIUrl":"https://doi.org/10.1002/fft2.70033","url":null,"abstract":"<p>The efficacy of smoking cessation therapies primarily relies on modulating brain dopamine levels. Given the ability of psychobiotics to modulate neurotransmitter release via the gut-brain axis, this study investigated the potential of <i>Lactobacillus fermentum</i> GKF3 supplementation to reduce smoking in adults. A preliminary physical restraint study in ICR mice demonstrated that 4 weeks of GKF3 gavage significantly elevated brain dopamine and serotonin levels, suggesting potential efficacy in smoking reduction. Subsequently, a randomized, single-blind, crossover study was conducted with 45 habitual smokers. Each participant provided informed consent and received either a placebo or GKF3 capsule (2.0 × 10¹⁰ colony-forming units [CFU]/day) for 4 weeks, followed by a 2-week washout period and crossover to the alternate treatment arm for an additional 4 weeks. The primary outcome was daily tobacco exposure, estimated by measuring nicotine and its metabolites (cotinine and <i>trans</i>-3′-hydroxycotinine) in urine using LC–MS/MS. Results showed that the GKF3 group had a significantly greater reduction rate (67%, 30/45) in nicotine and its metabolite levels compared to the placebo group (36%, 16/45, <i>p</i> = 0.0031). No significant differences were observed between groups in oxidative stress parameters before or after the intervention (<i>p</i> &gt; 0.05). In conclusion, supplementation with <i>L. fermentum</i> GKF3 effectively reduces smoking, potentially through the modulation of monoamine neurotransmitters in the brain. This study provides initial evidence supporting the use of probiotics as a complementary therapy for smoking cessation.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"2065-2075"},"PeriodicalIF":7.4,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635031","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":"Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese","authors":"Claudia Antonino,&nbsp;Giuseppe Natrella,&nbsp;Giusy Rita Caponio,&nbsp;Lilia Zago,&nbsp;Graziana Difonzo,&nbsp;Michele Faccia","doi":"10.1002/fft2.70045","DOIUrl":"https://doi.org/10.1002/fft2.70045","url":null,"abstract":"<p>This study evaluated the possibility of recycling ultra-high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by-product of almond-based beverage production. The experimental design involved the addition of okara to skimmed and semi-skimmed milk at two different levels of concentration (25% and 50%), obtaining cheese prototypes coded as CS-1/CS-2 and CP-1/CP-2, respectively. The chemical characterization of okara showed a high fiber (13.47 g/100 g) and fat content (18.62 g/100 g), with 90% of lipids composed of polyunsaturated fatty acids (PUFAs). The physicochemical properties and safety of the cheese samples during 30 days of storage were evaluated. Fortification allowed the cheeses to reach the minimum levels for the nutritional claims “source of fiber” (3 g/100 g), “rich in fiber” (6 g/100 g), and “rich in unsaturated fatty acids” (40% of total fats). The addition of okara at 50% level made the cheeses more consistent, with pleasant almond flavor but increased lipid oxidation, even though the oxidative test gave values that did not exceed the limits threshold of toxicological concern (30 µg/kg body weight/day). In addition, the samples obtained with skimmed milk (CS, CS-1, and CS-2) were found to be more consistent and with higher yellow index values than the corresponding formulations obtained with semi-skimmed milk. During storage, all samples showed a reduction in consistency and hardness and an increase in astringent and vegetal flavor, especially for samples containing 50% okara. At the end of the storage period, all cheeses were microbiologically safe.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"2052-2064"},"PeriodicalIF":7.4,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635659","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":"Role of Hydrophilic Colloids in 3D Printing of High-Moisture and Natural Glutinous Rice Flour Gels: Mechanisms of Retrogradation Inhibition and Stability Enhancement","authors":"Di Chen,&nbsp;Qu Yan,&nbsp;Xinyang Sun,&nbsp;Jian Ding,&nbsp;Xiaoyi Jiang,&nbsp;Qinlu Lin,&nbsp;Ying Liang,&nbsp;Ziqian Li,&nbsp;Yong Fang","doi":"10.1002/fft2.70029","DOIUrl":"https://doi.org/10.1002/fft2.70029","url":null,"abstract":"<p>Glutinous rice flour paste, ideal for 3D printing due to its strong adhesive and mechanical properties, is limited by its tendency to retrograde. This study demonstrates hydrophilic colloids (guar gum, xanthan gum, and sodium alginate) can effectively mitigate this issue, especially over a 48-h storage period for high-moisture glutinous rice gels. The rate constant in retrogradation kinetics decreased from 0.044 to 0.013, indicating hydrophilic colloids effectively inhibited retrogradation. Differential scanning calorimetry (DSC) revealed that sodium alginate lowered retrogradation enthalpy (∆<i>H</i>) from 1.53 to 0.68 J/g (gel-free control group). Power-law modeling of dynamic frequency scans demonstrated higher gel strength (<i>S</i>′ and <i>S″</i>) for sodium alginate-based inks (1261.42 and 346.88 Pa) indicating better stability. Fourier transform infrared spectroscopy (FTIR) confirmed enhanced intermolecular hydrogen bonding, and sodium alginate-based ink showed a 7.1% reduction in short-range ordering (<i>R</i>_1047/1022) after 48 h. Low-field nuclear magnetic resonance (LF-NMR) also showed reduced transverse relaxation times (<i>T</i>₂) and water migration. The utilization of scanning electron microscopy (SEM) revealed the capacity of hydrophilic colloids to hold water was instrumental in the preservation of the gel structure. Overall, incorporating hydrophilic gels, particularly sodium alginate, prevents retrogradation and enhances the stability and longevity of 3D-printed food products.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1972-1986"},"PeriodicalIF":7.4,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635660","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":"The Postbiotic Potential of Microalgae","authors":"Francesco Martelli,&nbsp;Caterina Nicolotti,&nbsp;Benedetta Bottari","doi":"10.1002/fft2.70050","DOIUrl":"https://doi.org/10.1002/fft2.70050","url":null,"abstract":"<p>The International Scientific Association for Probiotics and Prebiotics (ISAPP) has defined postbiotics as “preparations of inanimate microorganisms and/or their components that confer a health benefit on the host.” Considering that microalgae are prepared and used as inactivated powders in foods and food supplements due to their rich composition of nutrients and bioactive compounds known to positively influence human health, this opinion review aims to evaluate whether they may be classified as postbiotics. To this scope, nutritional aspects of microalgae and cyanobacteria and their use in foods and food supplements are reported, highlighting their potential postbiotic activity within the framework of the concept and definition of postbiotic. Despite the growing body of evidence on the health benefits of microalgae, unlocking the full potential of microalgae as postbiotics would offer promising opportunities for advancing health and nutrition.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1701-1714"},"PeriodicalIF":7.4,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635641","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":"A Novel Plant-Based Food to Enlarge the Access of Healthy Bioactive Compounds Typical of the Mediterranean Diet to Non-Adherent People","authors":"Andrea Polo,&nbsp;Francesco Maria Calabrese,&nbsp;Ali Zein Alabiden Tlais,&nbsp;Ilario Ferrocino,&nbsp;Francesca De Filippis,&nbsp;Giuseppe Celano,&nbsp;Olimpia Vincentini,&nbsp;Vincenzo Valentino,&nbsp;Cristian Del Bo',&nbsp;Simona Bo,&nbsp;Raffaella Di Cagno,&nbsp;Luca Simone Cocolin,&nbsp;Danilo Ercolini,&nbsp;Maria De Angelis,&nbsp;Marco Gobbetti","doi":"10.1002/fft2.70044","DOIUrl":"https://doi.org/10.1002/fft2.70044","url":null,"abstract":"<p>We selected ingredients with a high content of bioactive components typical of the Mediterranean diet (MD) and designed an MD-based food. Its effect on human gut microbiota, microbiome, and metabolome was explored in comparison to placebo by feeding a Twin Mucosal Simulator of the Human Intestinal Microbial Ecosystem (Twin M-SHIME). The fecal donor used for the inoculation of the Twin M-SHIME was chosen within a cohort of individuals showing low adherence to MD. The administration of MD-based food increased the abundance of numerous taxa, almost all having the potential to exert beneficial activities. The reshaping of the microbiota reflected on microbiome changes: genes responsible for colanic acid biosynthesis (implicated in healthy aging) and carbohydrate metabolism increased, whereas genes involved in <span>l</span>-valine pathway decreased. MD-based food temporarily increased short-chain fatty acid (SCFA) synthesis, reflecting the increase of genes responsible for butyrate synthesis and fiber degradation. MD-based food modulated the synthesis of volatile organic compounds (VOCs), mainly esters derived from medium- and long-chain fatty acids and polyunsaturated fatty acids.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1807-1823"},"PeriodicalIF":7.4,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70044","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635644","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":"Alfalfa Flavonoids Mitigate Salmonella-Induced Colitis via the Keap1-Nrf2 and TLR4/NF-κB/COX-2 Pathways","authors":"Xiaoli Qin,&nbsp;Yan Lu,&nbsp;Yawen Luo,&nbsp;Yafang Cui,&nbsp;Kai Zhao,&nbsp;Yang He,&nbsp;Muhammad Aziz ur Rahman,&nbsp;Shengnan Min,&nbsp;Wenfang Wang,&nbsp;Fuyu Yang,&nbsp;Binghai Cao,&nbsp;Huawei Su","doi":"10.1002/fft2.70036","DOIUrl":"https://doi.org/10.1002/fft2.70036","url":null,"abstract":"<p>Alfalfa is rich in flavonoid compounds, which are known for their antioxidative and anti-inflammatory properties, suggesting therapeutic potential for alfalfa flavonoids (AF) in inflammation-related diseases. This study investigated the effects of AF on <i>Salmonella</i>-induced colitis, a severe inflammatory bowel disorder characterized by oxidative damage and inflammatory response. In vitro, antioxidant assays revealed AF's concentration-dependent radical scavenging, significantly reducing electron paramagnetic resonance (EPR) signals for HO^• and O₂^•− by 42% and 54%, respectively. In vivo, AF treatment significantly mitigated body weight (BW) loss by 6%, increased colon length by 11%, and reduced liver and spleen weights by 19% and 81%, respectively, compared to the colitis group. Mechanistically, AF suppressed inflammation by downregulating the Toll-like receptor 4 (TLR4)/IκB/nuclear factor-κB (NF-κB)/cyclooxygenase-2 (COX-2) pathway and inhibiting nucleotide-binding domain-like receptor protein 3 (NLRP3) inflammasome activation, thereby lowering levels of pro-inflammatory cytokines (tumor necrosis factor alpha [TNF-α], interleukin 6 [IL-6], interleukin 1 beta [IL-1β]). Concurrently, AF enhanced antioxidant defense via the Kelch-like ECH-associated protein 1 (Keap1)-nuclear factor erythroid 2-related factor 2 (Nrf2) pathway, reducing reactive oxygen species (ROS) and malondialdehyde (MDA) levels while increasing catalase (CAT) (69%), glutathione peroxidase (GPx) (83%), and superoxide dismutase (SOD) (21%) activities. Moreover, AF preserved epithelial and mucosal barriers by reducing apoptosis and upregulating tight junction proteins (Claudin1, ZO-1, E-cadherin) and goblet cell marker <i>Ulex europaeus</i> (Gorse) Agglutinin I (UEA-1). Microbiota analysis revealed that AF significantly enriched beneficial bacteria, including <i>Akkermansia</i>, <i>Oscillibacter</i>, and butyrate-producing taxa, thereby counteracting <i>Salmonella</i>-induced dysbiosis. Furthermore, AF restored the disrupted profile of short-chain fatty acids (SCFAs), strengthening the relationship between symbiotic microbiota and mucosal defense. Overall, AF exerted multifaced protection against <i>Salmonella</i>-induced colitis by alleviating oxidative stress, stabilizing intestinal homeostasis, and thus attenuating inflammation. These findings make AF a promising phytopharmaceutical for the prevention and treatment of inflammatory diseases.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1867-1886"},"PeriodicalIF":7.4,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635640","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":"Bioactive Polysaccharides Targeting Gut Microbiota to Modulate Host Health: A Gear Effect Theory","authors":"Yonggan Sun,&nbsp;Shanshan Zhang,&nbsp;Junyi Yin,&nbsp;Shaoping Nie","doi":"10.1002/fft2.70048","DOIUrl":"https://doi.org/10.1002/fft2.70048","url":null,"abstract":"<p>Bioactive polysaccharides are macromolecular polymers with broad biological activities. Recent evidence has highlighted their role in modulating host health primarily through interactions with gut microbiota. However, the complex structure of bioactive polysaccharides, the heterogeneous nature of gut microbiota, and the variability in their interactions posed challenges to fully understand these relationships. This review aims to clarify these interactions by examining several key aspects. It begins by reviewing the mechanisms through which different phyla of gut microbiota degrade bioactive polysaccharides, clarifying their direct interactions. Then, how bioactive polysaccharides influence the relationships within gut microbiota was discussed, focusing on commensalism, mutualism, and competition. This review comprehensively examines the health effects of bioactive polysaccharides resulting from targeted modulation of gut microbiota. Importantly, we propose a novel “gear effect” theory to explain how bioactive polysaccharides drive gut microbiota to modulate host health, highlighting the crucial role of primary degraders in this process. Overall, this review provides valuable insights into the relationships among bioactive polysaccharides, gut microbiota, and host health, guiding future research on precision nutrition targeting gut microbiota modulation.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1604-1616"},"PeriodicalIF":7.4,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70048","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635642","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":"A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation","authors":"Qinfei Xie,&nbsp;Bei Fan,&nbsp;Ran Tao,&nbsp;Fengzhong Wang,&nbsp;Yufeng Sun","doi":"10.1002/fft2.70040","DOIUrl":"https://doi.org/10.1002/fft2.70040","url":null,"abstract":"<p>Starch is a polysaccharide with polyhydroxyl. It has been widely used in different areas. Its gelation, viscosity, and film-forming properties make it possible to prepare gels and film materials for food preservation. However, there are still some limitations due to unsatisfactory physicochemical properties and functional characteristics. Chemical modification is an effective method to improve the applicability of starch. In recent years, studies about the chemical modification of starch (including acid hydrolysis, esterification, etherification, grafting, oxidation, and crosslinking) have been increasing, and its research on food preservation has aroused great interest. This review introduces the structure and properties of native starch, summarizes the research progress of chemical modification of starch and its application in food preservation in recent years, and comprehensively compares the chemical modification methods of starch. This article aims to provide a reference for the research and application of chemically modified starch in the food industry and offer promising inspiration for the future development of advanced, flexible, and sustainable food preservation materials.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 4","pages":"1645-1657"},"PeriodicalIF":7.4,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.70040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635643","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}