Pub Date : 2025-11-17DOI: 10.1016/j.fbp.2025.11.015
Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera, Javier Durán, Trinidad Pérez-Palacios
This study aimed to develop highly stable, efficient and bioaccessible microcapsules containing EPA and DHA by using fish oil and evaluating different protein-based wall materials of plant and animal origin, with or without enzymatic treatment. Pea protein, soy protein, calcium caseinate, and caseinate combined with transglutaminase were employed as wall materials. Emulsions were prepared and subsequently spray-dried to obtain microcapsule powders. Both plant- and animal-derived proteins significantly influenced most quality parameters of the microcapsules, whereas the effect of transglutaminase addition was less pronounced, mainly impacting microencapsulation efficiency. All wall materials provided stability to the fish oil microcapsules, although plant proteins induced noticeable color changes. Caseinate, particularly when combined with transglutaminase, achieved the highest encapsulation efficiency. Moreover, caseinate exhibited superior performance in terms of EPA and DHA bioaccessibility and flow properties, making it the most suitable wall material. Overall, the findings highlight calcium caseinate as the preferred choice for fish oil microencapsulation to produce effective delivery vehicles of EPA and DHA.
{"title":"Protein-based wall materials to microencapsulate fish oil as source of EPA and DHA","authors":"Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera, Javier Durán, Trinidad Pérez-Palacios","doi":"10.1016/j.fbp.2025.11.015","DOIUrl":"10.1016/j.fbp.2025.11.015","url":null,"abstract":"<div><div>This study aimed to develop highly stable, efficient and bioaccessible microcapsules containing EPA and DHA by using fish oil and evaluating different protein-based wall materials of plant and animal origin, with or without enzymatic treatment. Pea protein, soy protein, calcium caseinate, and caseinate combined with transglutaminase were employed as wall materials. Emulsions were prepared and subsequently spray-dried to obtain microcapsule powders. Both plant- and animal-derived proteins significantly influenced most quality parameters of the microcapsules, whereas the effect of transglutaminase addition was less pronounced, mainly impacting microencapsulation efficiency. All wall materials provided stability to the fish oil microcapsules, although plant proteins induced noticeable color changes. Caseinate, particularly when combined with transglutaminase, achieved the highest encapsulation efficiency. Moreover, caseinate exhibited superior performance in terms of EPA and DHA bioaccessibility and flow properties, making it the most suitable wall material. Overall, the findings highlight calcium caseinate as the preferred choice for fish oil microencapsulation to produce effective delivery vehicles of EPA and DHA.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 741-750"},"PeriodicalIF":3.4,"publicationDate":"2025-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-13DOI: 10.1016/j.fbp.2025.11.011
Xiong Peng , Wenwei Zhong , Derek D. Lichti , Yuezhen Cai , Yuli Wang , Ting On Chan
Efficient shape recognition is critical for nut processing on improving sorting, grading, and quality control in nut processing, as it influences the quality of final nut products for improved overall nutrition quality (i.e. protein) and contamination control (i.e. aflatoxin), thereby ensuring food safety and reducing adulteration risks. This study introduces a 3D quality control system combining the Microsoft Azure camera with an enhanced Mask-Random Forest RCNN (MR-RCNN) for real-time shape recognition, crack detection, and defect identification using 3D point cloud data to predict protein and aflatoxin (AFT) content, while enabling traceable, non-destructive inspection. Point clouds are processed into semi-ellipsoidal surfaces, with geometric parameters such as sphericity and flattening, along with fitting residuals, used for both crack detection and as inputs to regression models for protein and AFT concentration prediction. The system achieved 92.1 % accuracy in volume estimation and 96.1 % precision in defect detection. Applied to pecans and walnuts in a simulated production line, the system revealed strong correlations between sphericity (R² = 0.70, p = 0.009) and flattening (R² = 0.64, p = 0.017) with protein content, while AFT concentrations showed no correlation with shape parameters. Cracks significantly impacted protein degradation and AFT development, with walnuts resisting AFTs due to antifungal compounds like juglone. By leveraging 3D point cloud data and integrating geometric parameters into regression models, this system offers insights for improving protein prediction, minimizing aflatoxin risks, supporting traceability, and preventing adulteration during downstream nut processing.
{"title":"Enhanced mask-random forest RCNN and 3D point cloud assisted shape and defect recognition for protein and aflatoxin prediction in nut processing","authors":"Xiong Peng , Wenwei Zhong , Derek D. Lichti , Yuezhen Cai , Yuli Wang , Ting On Chan","doi":"10.1016/j.fbp.2025.11.011","DOIUrl":"10.1016/j.fbp.2025.11.011","url":null,"abstract":"<div><div>Efficient shape recognition is critical for nut processing on improving sorting, grading, and quality control in nut processing, as it influences the quality of final nut products for improved overall nutrition quality (i.e. protein) and contamination control (i.e. aflatoxin), thereby ensuring food safety and reducing adulteration risks. This study introduces a 3D quality control system combining the Microsoft Azure camera with an enhanced Mask-Random Forest RCNN (MR-RCNN) for real-time shape recognition, crack detection, and defect identification using 3D point cloud data to predict protein and aflatoxin (AFT) content, while enabling traceable, non-destructive inspection. Point clouds are processed into semi-ellipsoidal surfaces, with geometric parameters such as sphericity and flattening, along with fitting residuals, used for both crack detection and as inputs to regression models for protein and AFT concentration prediction. The system achieved 92.1 % accuracy in volume estimation and 96.1 % precision in defect detection. Applied to pecans and walnuts in a simulated production line, the system revealed strong correlations between sphericity (R² = 0.70, p = 0.009) and flattening (R² = 0.64, p = 0.017) with protein content, while AFT concentrations showed no correlation with shape parameters. Cracks significantly impacted protein degradation and AFT development, with walnuts resisting AFTs due to antifungal compounds like juglone. By leveraging 3D point cloud data and integrating geometric parameters into regression models, this system offers insights for improving protein prediction, minimizing aflatoxin risks, supporting traceability, and preventing adulteration during downstream nut processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 702-716"},"PeriodicalIF":3.4,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-13DOI: 10.1016/j.fbp.2025.11.012
Prishanthini Muthulingam , Ali Rashidinejad , David Popovich , P.A. Nimal Punyasiri , Chandrika M. Nanayakkara , Carl H. Mesarich
Black tea processing is a complex biochemical process influenced by both plant-derived and microbial enzymes, during which catechins undergo enzymatic oxidation to form compounds such as theaflavins and thearubigins - key contributors to tea’s colour, flavour, and health benefits. While endogenous polyphenol oxidases have traditionally been regarded as the primary agents of catechin oxidation, emerging evidence highlights the significant role of bacterial species in modulating tea quality through enzymatic transformations. In this study, bacterial communities were isolated from various stages of black tea processing and screened for extracellular polyphenol oxidase (PPO) activity. Among 43 isolates, Alcaligenes faecalis exhibited the highest PPO activity. Enzyme profiling of A. faecalis revealed peak laccase and catechol oxidase activities at 36 h (12.6 U/mL and 3.6 U/mL, respectively), while peroxidase activity peaked earlier at 24 h (4.2 U/mL) in nutrient broth. High-performance liquid chromatography (HPLC) analysis showed a concentration-dependent decline in epigallocatechin gallate (EGCG) from 816.24 mg/L to 333.33 mg/L, accompanied by the formation of gallic acid (up to 29.81 mg/L), epigallocatechin, gallocatechin, gallocatechin gallate, and tea pigments. These results confirm the enzymatic degradation and transformation of EGCG into key tea polyphenols, closely mimicking traditional black tea oxidation. A proposed bioconversion pathway outlines the microbial transformation of EGCG into tea pigments. These findings demonstrate the functional contribution of tea-processing-associated bacteria and propose microbial enzymes as a novel biocatalytic tool to enhance black tea fermentation and improve product quality. Future research should focus on enzyme purification and industrial scalability to integrate microbial biotransformation into tea production.
{"title":"Microbial polyphenol oxidases in tea catechin oxidation: A novel approach to tea biotransformation","authors":"Prishanthini Muthulingam , Ali Rashidinejad , David Popovich , P.A. Nimal Punyasiri , Chandrika M. Nanayakkara , Carl H. Mesarich","doi":"10.1016/j.fbp.2025.11.012","DOIUrl":"10.1016/j.fbp.2025.11.012","url":null,"abstract":"<div><div>Black tea processing is a complex biochemical process influenced by both plant-derived and microbial enzymes, during which catechins undergo enzymatic oxidation to form compounds such as theaflavins and thearubigins - key contributors to tea’s colour, flavour, and health benefits. While endogenous polyphenol oxidases have traditionally been regarded as the primary agents of catechin oxidation, emerging evidence highlights the significant role of bacterial species in modulating tea quality through enzymatic transformations. In this study, bacterial communities were isolated from various stages of black tea processing and screened for extracellular polyphenol oxidase (PPO) activity. Among 43 isolates, <em>Alcaligenes faecalis</em> exhibited the highest PPO activity. Enzyme profiling of <em>A. faecalis</em> revealed peak laccase and catechol oxidase activities at 36 h (12.6 U/mL and 3.6 U/mL, respectively), while peroxidase activity peaked earlier at 24 h (4.2 U/mL) in nutrient broth. High-performance liquid chromatography (HPLC) analysis showed a concentration-dependent decline in epigallocatechin gallate (EGCG) from 816.24 mg/L to 333.33 mg/L, accompanied by the formation of gallic acid (up to 29.81 mg/L), epigallocatechin, gallocatechin, gallocatechin gallate, and tea pigments. These results confirm the enzymatic degradation and transformation of EGCG into key tea polyphenols, closely mimicking traditional black tea oxidation. A proposed bioconversion pathway outlines the microbial transformation of EGCG into tea pigments. These findings demonstrate the functional contribution of tea-processing-associated bacteria and propose microbial enzymes as a novel biocatalytic tool to enhance black tea fermentation and improve product quality. Future research should focus on enzyme purification and industrial scalability to integrate microbial biotransformation into tea production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 731-740"},"PeriodicalIF":3.4,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-13DOI: 10.1016/j.fbp.2025.11.008
Eyyup Karaogul , Sumeyra AL Cicek , Hasan Huseyin Dogan , Mehmet Hakki Alma
This study optimized the microencapsulation of truffle volatile components (Tuber aestivum (Wulfen) Spreng.) using response surface methodology (RSM) to enhance their stability and functional properties. Critical parameters such as temperature, wall material composition, and maltodextrin-to-gum arabic ratios were optimized to improve encapsulation efficiency, yield, and antioxidant capacity. GC-MS analysis identified 35 volatile compounds, with sulfur-containing compounds like 2,4-dithiapentane (15.44 %), dimethyl sulfoxide (6.51 %), and diallyl disulphide (3.555 %) being major contributors to truffle aroma, alongside non-sulfur compounds including 1-octen-3-ol (58.78 %) and 3-octanone (4.28 %). The microencapsulation process improved the antioxidant activity of truffle extracts, with microencapsulated extracts exhibiting higher values in both DPPH and ABTS assays. Mathematical equations with P-values less than 0.05 were derived for each dependent variable in both Microwave-Assisted Extraction (MAE) and Heat Reflux Extraction (HRE) methods. SEM analysis revealed that the MAE method produced capsules with a more homogeneous morphology and smaller average diameter (30.88 µm) compared to those obtained by the HRE method (35.39 µm), contributing to better encapsulation efficiency. FT-IR analysis revealed that no covalent bonding occurred between the aroma and the wall material, indicating only weak intermolecular interactions such as hydrogen bonding. This finding supports the preservation of the truffle aroma’s chemical structure, as further evidenced by the calculated CHx, C-Sx, S-Ox, and V-OH index values. Sensory evaluation, conducted with a trained nine-member panel using a five-point hedonic scale, demonstrated that microencapsulation preserved the characteristic aroma and taste of truffles, suggesting its potential for retaining truffle properties in culinary applications.
{"title":"Microencapsulation of Tuber aestivum aroma: Model equations, antioxidant properties, correlation between fourier transform infrared and gas chromatography-mass spectrometry data, and morphological approach","authors":"Eyyup Karaogul , Sumeyra AL Cicek , Hasan Huseyin Dogan , Mehmet Hakki Alma","doi":"10.1016/j.fbp.2025.11.008","DOIUrl":"10.1016/j.fbp.2025.11.008","url":null,"abstract":"<div><div>This study optimized the microencapsulation of truffle volatile components (Tuber aestivum (Wulfen) Spreng.) using response surface methodology (RSM) to enhance their stability and functional properties. Critical parameters such as temperature, wall material composition, and maltodextrin-to-gum arabic ratios were optimized to improve encapsulation efficiency, yield, and antioxidant capacity. GC-MS analysis identified 35 volatile compounds, with sulfur-containing compounds like 2,4-dithiapentane (15.44 %), dimethyl sulfoxide (6.51 %), and diallyl disulphide (3.555 %) being major contributors to truffle aroma, alongside non-sulfur compounds including 1-octen-3-ol (58.78 %) and 3-octanone (4.28 %). The microencapsulation process improved the antioxidant activity of truffle extracts, with microencapsulated extracts exhibiting higher values in both DPPH and ABTS assays. Mathematical equations with P-values less than 0.05 were derived for each dependent variable in both Microwave-Assisted Extraction (MAE) and Heat Reflux Extraction (HRE) methods. SEM analysis revealed that the MAE method produced capsules with a more homogeneous morphology and smaller average diameter (30.88 µm) compared to those obtained by the HRE method (35.39 µm), contributing to better encapsulation efficiency. FT-IR analysis revealed that no covalent bonding occurred between the aroma and the wall material, indicating only weak intermolecular interactions such as hydrogen bonding. This finding supports the preservation of the truffle aroma’s chemical structure, as further evidenced by the calculated CHx, C-Sx, S-Ox, and V-OH index values. Sensory evaluation, conducted with a trained nine-member panel using a five-point hedonic scale, demonstrated that microencapsulation preserved the characteristic aroma and taste of truffles, suggesting its potential for retaining truffle properties in culinary applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 717-730"},"PeriodicalIF":3.4,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-12DOI: 10.1016/j.fbp.2025.11.010
Mingmei Li , Weilong Yan , Qianqian Huang , Biao Huang , Songnan Li , Liping Yang
The multiscale structure, physicochemical properties, and digestibility of endogenous starch from parboiled rice were analyzed across industrial processing stages. Different processing stages increased the A chain ratio, decreased single/double helix content and relative crystallinity (RC), and increased the amorphous zone while maintaining the A-type crystalline structure. Steaming (ST) caused the most significant crystal disruption, with the lowest RC (15.18 %), helix content (59.50 % for double and 3.25 % for single), and lamellar structure integrity. Except after soaking (A-S), peak viscosity and breakdown values decreased while raising pasting temperatures during processing and particle aggregation, cracking, roughness and irregularities observed in the microstructure. Slowly digestible starch (SDS) and resistant starch (RS) contents increased, with Drying-15h (D-15h) exhibiting the highest SDS and RS levels (44.56 % and 16.24 %, respectively). This study highlights the impact of different processing stages on the multiscale structure and digestibility of parboiled rice, providing a theoretical basis for enhancing the functional properties of parboiled rice starch.
{"title":"Insight into multiscale structures and functional properties of endogenous starch from parboiled rice across different industrial processing stage","authors":"Mingmei Li , Weilong Yan , Qianqian Huang , Biao Huang , Songnan Li , Liping Yang","doi":"10.1016/j.fbp.2025.11.010","DOIUrl":"10.1016/j.fbp.2025.11.010","url":null,"abstract":"<div><div>The multiscale structure, physicochemical properties, and digestibility of endogenous starch from parboiled rice were analyzed across industrial processing stages. Different processing stages increased the A chain ratio, decreased single/double helix content and relative crystallinity (RC), and increased the amorphous zone while maintaining the A-type crystalline structure. Steaming (ST) caused the most significant crystal disruption, with the lowest RC (15.18 %), helix content (59.50 % for double and 3.25 % for single), and lamellar structure integrity. Except after soaking (A-S), peak viscosity and breakdown values decreased while raising pasting temperatures during processing and particle aggregation, cracking, roughness and irregularities observed in the microstructure. Slowly digestible starch (SDS) and resistant starch (RS) contents increased, with Drying-15h (D-15h) exhibiting the highest SDS and RS levels (44.56 % and 16.24 %, respectively). This study highlights the impact of different processing stages on the multiscale structure and digestibility of parboiled rice, providing a theoretical basis for enhancing the functional properties of parboiled rice starch.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 806-813"},"PeriodicalIF":3.4,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-12DOI: 10.1016/j.fbp.2025.11.009
Kivia M. Albano , Sungil Ferreira , Caroline P. de Oliveira , Vânia R. Nicoletti
Mixtures of soy protein isolate and sodium alginate that result in phase separation under certain conditions are of interest for creating new structures and acting as emulsifiers/stabilizers of emulsions, and the performance of the formed supramolecular structures can be affected by the homogenization method applied. The aim of this study was to evaluate the interaction between soy protein isolate (SPI) and sodium alginate (ALG) at varying SPI:ALG ratios (1:1–5:1), with and without ultrasound (US) treatment, and to characterize their physical properties. Additionally, we assessed the stability of emulsions with different oil contents (15 %, 20 % and 25 %) formulated using SPI:ALG ratios of 1:1 and 4:1. Emulsions were prepared using two homogenization methods: ultrasound and high-pressure processing. Biopolymers showed the highest interaction at pH 3.5. Turbidimetry indicated greater complexation at higher protein ratios, and sonication reduced the complex sizes. All sonicated emulsions were unstable, presenting cream phases with large droplet sizes, shear-thinning behavior, and G’ > G’’, characterizing structured materials. However, emulsions with a higher alginate concentration (1:1) presented longer stability. High-pressure homogenized emulsions were completely stable, with D3,2 around 38 μm. Heating-cooling ramps demonstrated the effect of temperature and the biopolymer’s ratio. Confocal microscopy indicated that emulsion destabilization occurred through flocculation and coalescence. Ultrasound provided creams with better attributes and stability for 7 days, while high pressure stabilized the emulsions, allowing for various applications in the food industry.
大豆分离蛋白和海藻酸钠的混合物在一定条件下产生相分离，这对形成新的结构和作为乳化剂/稳定剂的乳化剂很有兴趣，所形成的超分子结构的性能可能受到所采用的均质化方法的影响。本研究的目的是评估大豆分离蛋白（SPI）和海藻酸钠（ALG）在不同SPI:ALG比例（1:1-5:1）下，在超声（US）处理和不处理下的相互作用，并表征它们的物理性质。此外，我们评估了不同油含量（15 %，20 %和25 %）的乳剂的稳定性，乳剂的SPI:ALG比例为1:1和4:1。采用超声和高压两种均质方法制备乳剂。生物聚合物在pH为3.5时相互作用最强。浊度法表明，在较高的蛋白质比例下，更大的络合，超声降低了络合物的大小。所有超声乳剂都是不稳定的，呈现出大液滴尺寸的奶油相，剪切变薄行为，G ' >； G '，具有结构材料的特征。海藻酸盐浓度越高（1:1），乳状液稳定性越好。高压均质乳完全稳定，D3,2在38 μm左右。加热-冷却坡道显示了温度和生物聚合物比例的影响。共聚焦显微镜显示，乳化液的失稳是通过絮凝和聚并发生的。超声波为乳剂提供了7天更好的属性和稳定性，而高压稳定了乳剂，允许在食品工业中的各种应用。
{"title":"Optimization of emulsion stability with protein-polysaccharide complexes: Effects of soy protein/sodium alginate ratio and of homogenization methods","authors":"Kivia M. Albano , Sungil Ferreira , Caroline P. de Oliveira , Vânia R. Nicoletti","doi":"10.1016/j.fbp.2025.11.009","DOIUrl":"10.1016/j.fbp.2025.11.009","url":null,"abstract":"<div><div>Mixtures of soy protein isolate and sodium alginate that result in phase separation under certain conditions are of interest for creating new structures and acting as emulsifiers/stabilizers of emulsions, and the performance of the formed supramolecular structures can be affected by the homogenization method applied. The aim of this study was to evaluate the interaction between soy protein isolate (SPI) and sodium alginate (ALG) at varying SPI:ALG ratios (1:1–5:1), with and without ultrasound (US) treatment, and to characterize their physical properties. Additionally, we assessed the stability of emulsions with different oil contents (15 %, 20 % and 25 %) formulated using SPI:ALG ratios of 1:1 and 4:1. Emulsions were prepared using two homogenization methods: ultrasound and high-pressure processing. Biopolymers showed the highest interaction at pH 3.5. Turbidimetry indicated greater complexation at higher protein ratios, and sonication reduced the complex sizes. All sonicated emulsions were unstable, presenting cream phases with large droplet sizes, shear-thinning behavior, and G’ > G’’, characterizing structured materials. However, emulsions with a higher alginate concentration (1:1) presented longer stability. High-pressure homogenized emulsions were completely stable, with D<sub>3,2</sub> around 38 μm. Heating-cooling ramps demonstrated the effect of temperature and the biopolymer’s ratio. Confocal microscopy indicated that emulsion destabilization occurred through flocculation and coalescence. Ultrasound provided creams with better attributes and stability for 7 days, while high pressure stabilized the emulsions, allowing for various applications in the food industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 686-701"},"PeriodicalIF":3.4,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-11DOI: 10.1016/j.fbp.2025.11.007
Xiaohui Yan , Zhenhua Feng , Xiao Wang , Hongxia Yu , Feng Liu , Wei Liu
This study developed Panax Quinquefolium L. polysaccharide (PPQ)-pea protein isolate (PPI) conjugate nanoparticles through controlled Maillard reaction and subsequently employed them as novel Pickering emulsifiers to fabricate O/W emulsions. The Maillard reaction between PPQ and PPI yielded covalent conjugates (PPQIc) with a glycosylation degree of 44.87 %, confirmed by scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) analyses. Pickering emulsions stabilized by PPQIc nanoparticles (PPQIcEs) exhibited optimal stability at 60 % oil phase mass fraction (PPQIcEs-6), characterized by uniform droplet distribution (d50 = 10.8 ± 0.14 μm), high zeta potential (-27.70 mV), and excellent stability under different experimental conditions (pH, ionic strength, temperature, and storage). Rheological analysis demonstrated that PPQIcEs exhibited shear-thinning behavior and viscoelastic gel properties across all tested frequencies. PPQIcEs-6 demonstrated superior scavenging activity of DPPH free radicals and inhibitory activity of α-amylase. Cellular assays on HepG2 cells revealed that PPQIcEs significantly reduced oxidative damage and reactive oxygen species (ROS) levels compared to PPQ alone. In vitro digestion experiments revealed that PPQIcEs enhanced the stability and bioaccessibility of encapsulated curcumin by factors of 1.46 and 1.67, respectively. These results highlight the potential of PPQ-based emulsions as functional carriers for bioactive compounds.
{"title":"Panax Quinquefolium L. polysaccharide-protein conjugated nanoparticle stabilized pickering emulsion: Structural characteristics, in vitro digestive stability, and its antioxidant protective effect in HepG2 cells","authors":"Xiaohui Yan , Zhenhua Feng , Xiao Wang , Hongxia Yu , Feng Liu , Wei Liu","doi":"10.1016/j.fbp.2025.11.007","DOIUrl":"10.1016/j.fbp.2025.11.007","url":null,"abstract":"<div><div>This study developed <em>Panax Quinquefolium</em> L. polysaccharide (PPQ)-pea protein isolate (PPI) conjugate nanoparticles through controlled Maillard reaction and subsequently employed them as novel Pickering emulsifiers to fabricate O/W emulsions. The Maillard reaction between PPQ and PPI yielded covalent conjugates (PPQIc) with a glycosylation degree of 44.87 %, confirmed by scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) analyses. Pickering emulsions stabilized by PPQIc nanoparticles (PPQIcEs) exhibited optimal stability at 60 % oil phase mass fraction (PPQIcEs-6), characterized by uniform droplet distribution (d<sub>50</sub> = 10.8 ± 0.14 μm), high zeta potential (-27.70 mV), and excellent stability under different experimental conditions (pH, ionic strength, temperature, and storage). Rheological analysis demonstrated that PPQIcEs exhibited shear-thinning behavior and viscoelastic gel properties across all tested frequencies. PPQIcEs-6 demonstrated superior scavenging activity of DPPH free radicals and inhibitory activity of α-amylase. Cellular assays on HepG2 cells revealed that PPQIcEs significantly reduced oxidative damage and reactive oxygen species (ROS) levels compared to PPQ alone. In vitro digestion experiments revealed that PPQIcEs enhanced the stability and bioaccessibility of encapsulated curcumin by factors of 1.46 and 1.67, respectively. These results highlight the potential of PPQ-based emulsions as functional carriers for bioactive compounds.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 672-685"},"PeriodicalIF":3.4,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-07DOI: 10.1016/j.fbp.2025.11.003
Laixin Dai , Dongmei Liu , Qingfu Wang
Non-covalent complexation offers an effective strategy to improve the emulsifying properties of polysaccharides. This study investigated the complexation behaviour between commercial Tremella polysaccharides and soy protein isolate under varying protein-to-polysaccharide ratios (0:1–1:0), pH values (3−7), and temperatures (25 °C and 90 °C). Soluble complexes predominantly formed at pH 3 and ratios of 1:1–8:1 driven by electrostatic and hydrophobic interactions. In contrast, insoluble complexes were observed near the isoelectric point (pH 4 – 6). Heat treatment at 90 °C for 20 min had minimal effect on electrostatic interactions but lead to larger particulates due to increased hydrophobic interactions following protein denaturation. Based on these results, emulsifying properties were evaluated under selected conditions (ratios of 1:1–4:1 at pH 3 and 4). At pH 3, all complexes exhibited strong emulsifying ability with small particle sizes (∼1.0 μm), and the 4:1complexshowed the best emulsion stability. These findings demonstrate that soy protein isolate dominated the emulsification process, while Tremella polysaccharides provided additional steric stabilization, resulting in enhanced emulsion stability. The work highlights the potential of Tremella polysaccharide as a clean-label stabilizer when used in combination with plant proteins for emulsified food formulations.
{"title":"Improving the emulsifying properties of commercial Tremella polysaccharides via protein-polysaccharide complex formation","authors":"Laixin Dai , Dongmei Liu , Qingfu Wang","doi":"10.1016/j.fbp.2025.11.003","DOIUrl":"10.1016/j.fbp.2025.11.003","url":null,"abstract":"<div><div>Non-covalent complexation offers an effective strategy to improve the emulsifying properties of polysaccharides. This study investigated the complexation behaviour between commercial <em>Tremella</em> polysaccharides and soy protein isolate under varying protein-to-polysaccharide ratios (0:1–1:0), pH values (3−7), and temperatures (25 °C and 90 °C). Soluble complexes predominantly formed at pH 3 and ratios of 1:1–8:1 driven by electrostatic and hydrophobic interactions. In contrast, insoluble complexes were observed near the isoelectric point (pH 4 – 6). Heat treatment at 90 °C for 20 min had minimal effect on electrostatic interactions but lead to larger particulates due to increased hydrophobic interactions following protein denaturation. Based on these results, emulsifying properties were evaluated under selected conditions (ratios of 1:1–4:1 at pH 3 and 4). At pH 3, all complexes exhibited strong emulsifying ability with small particle sizes (∼1.0 μm), and the 4:1complexshowed the best emulsion stability. These findings demonstrate that soy protein isolate dominated the emulsification process, while <em>Tremella</em> polysaccharides provided additional steric stabilization, resulting in enhanced emulsion stability. The work highlights the potential of <em>Tremella</em> polysaccharide as a clean-label stabilizer when used in combination with plant proteins for emulsified food formulations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 623-631"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-07DOI: 10.1016/j.fbp.2025.11.002
Lingfan Zhao , Xia Lu , Haowen Luo , Qing Wang , Qinyi Gao , Xianglin Zhang , Xingrun Wang , Qiqi Li , Wupeng Ge , Shuangshuang Wang
Monosaccharides bearing specific functional groups vary in their reactivity during wet-heating Maillard reaction（MR） conjugation with casein (CN), leading to conjugates with distinct physicochemical properties. In this study, CN was conjugated with D-tagatose (DT) or N-acetylglucosamine (GlcNAc) via a wet-heating MR to prepare two water-soluble conjugates: DT:CN (D:C) and GlcNAc:CN (G:C). Systematically investigating the characterize properties and structures of these conjugates and emulsion stabilization mechanisms. The conjugates achieved grafting degrees of 20.0 % (D:C) and 19.7 % (G:C) under optimized MR conditions, with SDS-PAGE and FT-IR confirming covalent macromolecular conjugation. Additionally, circular dichroism (CD) analysis revealed a remarkable enhancement in α-helix content to about 1.6 times that of native CN, accompanied by 6–10°C increases in denaturation temperature (Td), demonstrating thermally stabilized architectures. Structural modifications induced significant physicochemical improvements: particle size reduces by nearly half, Zeta-potential significantly increases, and surface hydrophobicity reduced by 72.3 % (D:C) and 34.5 % (G:C). Scanning electron microscopy further revealed optimized film-forming capabilities in conjugates. As emulsifiers, the modified proteins reduced emulsion droplet sizes by over 50 % while increasing surface charges by 53.4 % (D:C) and 12.2 % (G:C), respectively, indicating superior emulsification performance. Thus, the information obtained in this study can enrich the theoretical framework of the interaction between proteins and different monosaccharides structures.
{"title":"Structural diversity of monosaccharides dictates emulsification functionality: Role of casein-glycation conjugates fabricated via wet-heating reaction","authors":"Lingfan Zhao , Xia Lu , Haowen Luo , Qing Wang , Qinyi Gao , Xianglin Zhang , Xingrun Wang , Qiqi Li , Wupeng Ge , Shuangshuang Wang","doi":"10.1016/j.fbp.2025.11.002","DOIUrl":"10.1016/j.fbp.2025.11.002","url":null,"abstract":"<div><div>Monosaccharides bearing specific functional groups vary in their reactivity during wet-heating Maillard reaction（MR） conjugation with casein (CN), leading to conjugates with distinct physicochemical properties. In this study, CN was conjugated with D-tagatose (DT) or N-acetylglucosamine (GlcNAc) via a wet-heating MR to prepare two water-soluble conjugates: DT:CN (D:C) and GlcNAc:CN (G:C). Systematically investigating the characterize properties and structures of these conjugates and emulsion stabilization mechanisms. The conjugates achieved grafting degrees of 20.0 % (D:C) and 19.7 % (G:C) under optimized MR conditions, with SDS-PAGE and FT-IR confirming covalent macromolecular conjugation. Additionally, circular dichroism (CD) analysis revealed a remarkable enhancement in α-helix content to about 1.6 times that of native CN, accompanied by 6–10°C increases in denaturation temperature (T<sub>d</sub>), demonstrating thermally stabilized architectures. Structural modifications induced significant physicochemical improvements: particle size reduces by nearly half, Zeta-potential significantly increases, and surface hydrophobicity reduced by 72.3 % (D:C) and 34.5 % (G:C). Scanning electron microscopy further revealed optimized film-forming capabilities in conjugates. As emulsifiers, the modified proteins reduced emulsion droplet sizes by over 50 % while increasing surface charges by 53.4 % (D:C) and 12.2 % (G:C), respectively, indicating superior emulsification performance. Thus, the information obtained in this study can enrich the theoretical framework of the interaction between proteins and different monosaccharides structures.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 639-651"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-07DOI: 10.1016/j.fbp.2025.11.005
Wenling Sun , Dengwen Lei , Yanhong Liu , Hongwei Xiao , Samir Mowafy , Jiale Guo , Peng Gong
Hot air-dried Exocarpium citri grandis (ECG) exhibits excellent edible and medicinal value. Innovative hot air drying with alternating relative humidity control (HAD-ARHC) strategy was developed to solve industry limitations of long drying time and poor quality in large-size ECG. The effects of HAD-ARHC, as compared with HAD-CRHC (HAD with constant RH control), on drying behavior, physicochemical quality, and heat and mass transfer characteristics of ECG were investigated, and the drying-promoting mechanism was revealed. Results indicated that both drying time and shrinkage could be reduced by introducing HAD-ARHC strategy, compared with HAD-CRHC. For the optimized step-control group of HAD-ARHC, maintaining 35 % RH for 2 h rapidly increased material temperature and prevented early crusting. Subsequent continuous fanning for 10.5 h reduced shrinkage and enhanced drying rate. Then, increasing RH when the drying rate was low avoided thick crusting and redistributed moisture. Finally, continuous fanning until the end of drying further increased the drying rate under external driving force. This approach achieved a lower drying time (54.31 h), energy consumption (5.90 kW·h/kg), and shrinkage (51.02 %), as well as higher flavonoids (121.94 mg/g) and moisture distribution uniformity. Furthermore, convective heat and mass transfer coefficient revealed that high RH stage intensified heat transfer, meanwhile, low RH and alternating RH intensified mass transfer, and they work synergistically to improve the drying efficiency. HAD-ARHC would be a viable solution for the high-efficiency and high-quality production of ECG, thus providing valuable information on RH regulation during the HAD of large-size materials.
{"title":"Novel hot air drying of Exocarpium Citri Grandis with alternating relative humidity: Optimizing drying strategy and revealing the drying-promoting mechanism","authors":"Wenling Sun , Dengwen Lei , Yanhong Liu , Hongwei Xiao , Samir Mowafy , Jiale Guo , Peng Gong","doi":"10.1016/j.fbp.2025.11.005","DOIUrl":"10.1016/j.fbp.2025.11.005","url":null,"abstract":"<div><div>Hot air-dried <em>Exocarpium citri grandis</em> (ECG) exhibits excellent edible and medicinal value. Innovative hot air drying with alternating relative humidity control (HAD-ARHC) strategy was developed to solve industry limitations of long drying time and poor quality in large-size ECG. The effects of HAD-ARHC, as compared with HAD-CRHC (HAD with constant RH control), on drying behavior, physicochemical quality, and heat and mass transfer characteristics of ECG were investigated, and the drying-promoting mechanism was revealed. Results indicated that both drying time and shrinkage could be reduced by introducing HAD-ARHC strategy, compared with HAD-CRHC. For the optimized step-control group of HAD-ARHC, maintaining 35 % RH for 2 h rapidly increased material temperature and prevented early crusting. Subsequent continuous fanning for 10.5 h reduced shrinkage and enhanced drying rate. Then, increasing RH when the drying rate was low avoided thick crusting and redistributed moisture. Finally, continuous fanning until the end of drying further increased the drying rate under external driving force. This approach achieved a lower drying time (54.31 h), energy consumption (5.90 kW·h/kg), and shrinkage (51.02 %), as well as higher flavonoids (121.94 mg/g) and moisture distribution uniformity. Furthermore, convective heat and mass transfer coefficient revealed that high RH stage intensified heat transfer, meanwhile, low RH and alternating RH intensified mass transfer, and they work synergistically to improve the drying efficiency. HAD-ARHC would be a viable solution for the high-efficiency and high-quality production of ECG, thus providing valuable information on RH regulation during the HAD of large-size materials.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 751-764"},"PeriodicalIF":3.4,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145575957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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