Food research international (Ottawa, Ont.)最新文献_第2页

Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-04 DOI: 10.1016/j.foodres.2024.115556

Simonetta Caira, Gianluca Picariello, Sabrina De Pascale, Antonio Dario Troise, Alfonso Piscitelli, Gabriella Pinto, Francesca Marino, Andrea Scaloni, Francesco Addeo

{"title":"Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis.","authors":"Simonetta Caira, Gianluca Picariello, Sabrina De Pascale, Antonio Dario Troise, Alfonso Piscitelli, Gabriella Pinto, Francesca Marino, Andrea Scaloni, Francesco Addeo","doi":"10.1016/j.foodres.2024.115556","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115556","url":null,"abstract":"β-Casomorphins (BCMs), food-associated peptides resulting from the proteolytic cleavage of β-casein (β-CN), have been widely investigated for their opioid-like activity. This research aimed to identify the presence of BCM7, BCM6, and BCM5 in different bovine milk-deriving blue cheese types and to describe the intricate mechanisms behind their formation, focusing on their origin from cheese with β-CN A1 and A2 variants. Using nanoLC-ESI-Q-Orbitrap-MS/MS and advanced computational tools, we explored the peptidomes of Bleu d'Auvergne, Gorgonzola, Stilton, and Bergader blue cheeses from milk containing both β-CN A1 and A2 variants. This integrated approach ascertained the occurrence of BCM7 in all cheese samples, although at different concentrations. Evidence demonstrated that all cheeses containing β-CN A1 and A2 variants exhibited proteolysis, resulting in a pronounced BCM7 release because of the concerted activity of multiple Penicillium roqueforti exopeptidases. This study provides insights into the processes underpinning the formation of BCM7, BCM6 and BCM5 in various blue cheese types, identifying putative molecular determinants that might govern the proteolytic release of BCMs from both β-CN A1 and A2 variants as well as the complex interplay between mold peptidases and cheese polypeptide substrates.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115556"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030599","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

Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps).

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-05 DOI: 10.1016/j.foodres.2024.115557

Zhenheng Liu, Gaofeng Dong, Jing Liu, Lei Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Zhiyong He, Jie Chen, Weiyao Hu, Hongyang Pan

{"title":"Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps).","authors":"Zhenheng Liu, Gaofeng Dong, Jing Liu, Lei Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Zhiyong He, Jie Chen, Weiyao Hu, Hongyang Pan","doi":"10.1016/j.foodres.2024.115557","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115557","url":null,"abstract":"The aim of this study was to isolate strains with excellent fermentation performance from pickles, thus enhancing the quality of rapid, low-salt fermented mustard leaves (Brassica juncea var. multiceps) through process optimization and inoculation fermentation. A high-throughput screening method for acid-producing strains was developed, significantly improving screening efficiency. Lactiplantibacillus plantarum CS8 and Saccharomyces cerevisiae CX1, were selected for their superior fermentation performance and used in subsequent fermentation. Four fermentation methods (spontaneous fermentation, optimized spontaneous fermentation, co-fermentation, and two-phase fermentation) were compared for fermenting fresh mustard leaves at 30 °C for 5 days. Compared to spontaneous fermentation, the other methods resulted in lower pH, higher acid production, and reduced nitrite content, thereby enhancing food safety. Significant variations in metabolites (volatiles, organic acids, and free amino acids) were observed among the groups, with the two-phase fermentation method showing the most favorable changes. Sensory evaluation and microbial community analysis further indicated that the two-phase fermentation achieved higher scores for flavor, taste and overall acceptability, while also shortening the fermentation period and improving both flavor and safety. Therefore, inoculation with these two strains using the two-phase fermentation method can efficiently produce high-quality pickle products in a short time. This research contributes to the industrial production of fermented vegetables, enhancing both pickle quality and economic benefits.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115557"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030600","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

Transfer and risk assessment of perchlorate during green/black tea processing and brewing.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2024-12-30 DOI: 10.1016/j.foodres.2024.115579

Hezhi Sun, Yabo Liang, Peipei Qi, Yan Liu, Fengjian Luo, Zongmao Chen, Li Zhou

引用次数: 0

Fabrication and saltiness enhancement of salt hollow particles by interface migration.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115663

Kailin Ye, Jiafeng Chen, Xinyu Zhang, Jiaming Qi, Zihan Qin, Jinmei Wang

{"title":"Fabrication and saltiness enhancement of salt hollow particles by interface migration.","authors":"Kailin Ye, Jiafeng Chen, Xinyu Zhang, Jiaming Qi, Zihan Qin, Jinmei Wang","doi":"10.1016/j.foodres.2024.115663","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115663","url":null,"abstract":"The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods. The amphiphilic gum arabic (GA), soy hull polysaccharides (SHP) and their emulsions containing ginger essential oil were used to induce the NaCl to migrate to the droplet surface with the technique of spray drying. The formation mechanism, microstructure, size distribution, powder properties and sensory evaluation of the hollowed salt particles were investigated. It was found that both the SHP and its emulsion showed excellent interfacial activity at air/water (A/W) interface, resulting in good interface migration of the solutes to the droplet surface; therefore, salt particles with desired spherical hollow architecture were obtained. Whereas the formations of hollow salt particles in the samples of GA and its emulsion were worse due to their poor interfacial activities. The salt hollow particles prepared with SHP emulsions were monodisperse and had the smallest particle size (9.7 ± 0.3 μm). Their powder properties including flowability, solubility and adhesiveness showed the best among the samples. It was proved by the sensory evaluation that these salt particles received the highest score and exerted effective function in saltiness enhancement and flavor retaining. These findings could provide a new strategy for salt reduction in solid foods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115663"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030477","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

A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115611

Jeongeun Kwon, Dasom Shin, Geon Woo Park, Gunyoung Lee, Eunju Lee, Hui-Seung Kang

{"title":"A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR.","authors":"Jeongeun Kwon, Dasom Shin, Geon Woo Park, Gunyoung Lee, Eunju Lee, Hui-Seung Kang","doi":"10.1016/j.foodres.2024.115611","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115611","url":null,"abstract":"Authentication of gelatin sources are required for cultural beliefs and food integrity. This paper describes a sensitive and rapid detection of gelatin sources using liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. The specific peptide markers were adopted to accurately identify bovine and porcine gelatin in pharmaceutical capsules and jellies. Multiple reaction monitoring (MRM) was employed to identify and quantify over five specific peptide markers, each characterized by its unique precursor and product ion transitions. The developed method was validated at three concentration levels in gelatin-containing products to assess its accuracy and precision. The recovery (accuracy) of the proposed method was between 80 % and 107 %, and relative standard deviation (precision) was in the range of 5.16-9.97 %. Linearity was obtained ≥ 0.99 (R2). To ensure the accuracy of ingredient labeling, the LC-MS/MS results were compared with those obtained from PCR assays. The LC-MS/MS method demonstrated exceptional sensitivity, reliably detecting gelatin adulteration at concentrations as low as 0.01 %. The developed LC-MS/MS method provides a rapid and accurate results for authenticating gelatin sources in various food products within 4 hours.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115611"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030534","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

Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea).

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2024-12-30 DOI: 10.1016/j.foodres.2024.115642

Mengqing Liu, Yuhan Mo, Zheyun Dong, Huicheng Yang, Bangchu Lin, Yongyong Li, Yongjiang Lou, Shiqian Fu

{"title":"Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea).","authors":"Mengqing Liu, Yuhan Mo, Zheyun Dong, Huicheng Yang, Bangchu Lin, Yongyong Li, Yongjiang Lou, Shiqian Fu","doi":"10.1016/j.foodres.2024.115642","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115642","url":null,"abstract":"Specific spoilage organisms (SSOs) are the key factors affecting the deterioration of large yellow croaker. This study investigated the antibacterial activity and mechanism of Zinc oxide nanoparticles (ZnO-NPs) against Shewanella putrefaciens. The effects of different concentrations of ZnO-NPs (0.5, 1, 2 mg/mL) combined with seawater slurry ice preservation on storage quality and microbial community of large yellow croaker were further investigated. The results showed that ZnO-NPs had a strong antibacterial effect on Shewanella putrefaciens, which destroyed the integrity of the cell membrane, resulting in nucleic acid leakage and increased electrical conductivity. In addition, ZnO-NPs could effectively inhibit the proliferation of microorganisms, slow down the rate of lipid oxidation, delay the rise of pH value and total volatile basic nitrogen, and maintain the color of fish. Among them, 2 mg/mL ZnO-NPs treatment showed the best preservation effect on large yellow croaker. High-throughput sequencing results showed that Pseudoalteromonas and Shewanella became the dominant spoilage bacteria with the extension of storage time. ZnO-NPs significantly reduced the relative abundance of dominant spoilage bacteria and changed the microbial composition of fish. Inhibition of the growth of SSOs was important for delaying spoilage and prolonging the shelf-life of large yellow croaker. Therefore, ZnO-NPs combined with seawater slurry ice preservation could be used as a new storage method, which provides a new idea for food quality and safety control.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115642"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030543","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

Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115547

Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, Yongkun Ma

{"title":"Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.","authors":"Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, Yongkun Ma","doi":"10.1016/j.foodres.2024.115547","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115547","url":null,"abstract":"Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A. pasteurianus, and T. delbrueckii D1-3), showed significant increases in protein and free amino acid (FAA) content, recording values of 9.02 ± 0.01 mg/g and 5468.33 ± 20.31 µg/g, respectively. Proanthocyanidin and β-carotene contents were significantly higher in the mixed SBCB compared to the control, particularly in samples containing A. pasteurianus. Interestingly, the fermentation process also resulted in the reduction and absence of butanoic acid, which was higher in the control, and the complete degradation of phthalates present in the control. Phenylethyl alcohol emerged as the dominant alcohol in SBCB, particularly in the mixed starter fermented samples, while lactic acid was the most prevalent acid in the mixed starter samples except S-APLA (SBCB inoculated with A. pasteurianus and Lactobacillus acidophilus). Ultimately, a functional beverage with enhanced nutritional value and an improved aroma profile can be developed through fermentation with these strains.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115547"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030492","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

Unveiling diversity in amino acid stable isotope profiles for classifying rice varieties, refining types and cultivation systems.

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-03 DOI: 10.1016/j.foodres.2024.115567

Zoe Giannioti, Alberto Roncone, Luana Bontempo

{"title":"Unveiling diversity in amino acid stable isotope profiles for classifying rice varieties, refining types and cultivation systems.","authors":"Zoe Giannioti, Alberto Roncone, Luana Bontempo","doi":"10.1016/j.foodres.2024.115567","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115567","url":null,"abstract":"Isotope Ratio Mass Spectrometry (IRMS) is a promising tool in organic authentication cases. Premium-priced Italian rice varieties (Carnaroli, Arborio, Baldo) are used in cuisines worldwide for their unique qualitative properties. Organic authentication of rice by morphological assessment is unfeasible, while its market availability at different refining stages (brown, white) further increases the data variability. In this study, bulk and compound-specific (CS) - IRMS analysis of nine rice amino acids (AAs), by elemental analyser (EA) - IRMS and gas chromatography (GC) - combustion (C) - IRMS, respectively, were applied in order to explore their organic authentication potential in cases involving different rice varieties and refining types. The individual and interactive effects of the different variables were assessed on the δ13CAAs, δ15NAAs, δ13Cbulk and δ15Nbulk, and the sample classification was attempted by linear discriminant analysis (LDA) and decision tree analysis (DTA). Organic authentication of brown rice was achieved by CS-IRMS. Generic rice was differentiated from all Italian organic and conventional varieties (δ15Nleucine < 2.5 ‰). The δ13C values of glutamic acid, glycine, phenylalanine and proline, significantly contributed to the complete LDA separation of conventional Arborio, conventional Carnaroli and organic Carnaroli samples. This study showcases the interplay between refining type, variety and cultivation, which should be considered in cases of organic authentication by IRMS methods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115567"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030557","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

Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu. 有助于提高发酵胡颓子生物活性的多酚化合物。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-22 DOI: 10.1016/j.foodres.2024.115218

Yuhan Cheng, Yuting Wang, Tongji Yuan, Jianhua Xie, Qiang Yu, Yi Chen

{"title":"Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu.","authors":"Yuhan Cheng, Yuting Wang, Tongji Yuan, Jianhua Xie, Qiang Yu, Yi Chen","doi":"10.1016/j.foodres.2024.115218","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115218","url":null,"abstract":"This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115218"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735342","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

Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods. 柑橘纤维改善了基于 OSA 淀粉的高内相乳液的流变性，适用于 3D 打印老年食品。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-22 DOI: 10.1016/j.foodres.2024.115215

Fan Yang, Dong Jiang, Qiuhui Hu

{"title":"Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods.","authors":"Fan Yang, Dong Jiang, Qiuhui Hu","doi":"10.1016/j.foodres.2024.115215","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115215","url":null,"abstract":"3D printing ready-to-eat emulsions using trans-fat-free edible oil, presents a significant challenge due to the complexities involved in achieving the necessary material structure, rheological properties, and stability. This study fabricated High Internal Phase Emulsions (HIPEs) stabilized with citrus fibers and octenyl succinic anhydride (OSA) modified waxy starch, serving as the printable inks for 3D-printable elderly foods. These printable inks exhibited a pseudoplastic gel structure, which provided enhanced extrudability and improved shape retention. The incorporation of citrus fiber, water, OSA starch, sunflower oil at a concentration of 0.3 wt%, 22.7 % wt %, 2 % wt%, 75 wt% in the 3D-printed HIPEs resulted in optimal addition, yielding the highest level of shape accuracy. Compared to the addition of OSA-modified starch, microstructural analysis and rheological testing (using Lissajous-Bowditch plots) indicated that the addition of citrus fiber had a greater impact on the rheological and textural properties of the HIPEs, which improved shape retention and fluidity of the HIPEs, and ensure the stability of continuous extrusion printing. Additionally, bionic tribological properties demonstrated that tribological properties of the prepared HIPEs were very close to the ones of mayonnaise, which indicating that the prepared HIPEs had smooth texture and easy-to-chew properties for the elderly. These findings offered a comprehensive understanding of the structure-function relationship between the molecular structures of HIPEs and their 3D printability, providing technical insights for the development of 3D-printed emulsion-based ready-to-eat elderly food products. This study provided a good industrialized method for HIPEs stabilized with only fruit dietary fiber and modified starch, and facilitated the development of emulsion-based ready-to-eat food products with 3D printability.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115215"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735255","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