Pub Date : 2025-12-15DOI: 10.1016/j.foodchem.2025.147582
Xinru Wu , Yonggang Dai , Zhitong Cai , Jiaxiu Wei , Qiong Wu
Peanut shells are an underutilized agricultural byproduct rich in insoluble dietary fiber. To improve the functional properties and application potential of this fiber, this study fermented peanut shells with Lactiplantibacillus plantarum BNCC 339790 and extracted the fermented insoluble dietary fiber for incorporation into cookie dough and final products. The results demonstrated that fermentation significantly enhanced the water-holding capacity by 40.84 % and oil-holding capacity by 39.95 % of the fiber. The fermented fiber showed reduced crystallinity and increased surface roughness, leading to an improvement in glucose adsorption capacity from 23.00 mg/g to 28.75 mg/g and in cholesterol adsorption capacity from 21.05 mg/g to 26.02 mg/g. Moreover, adding the fermented fiber effectively modulated dough rheology and improved cookie texture. This work offers a viable strategy for the high-value utilization of peanut shells and supports the development of functional baked goods.
{"title":"Structural and functional optimization of fermentation-mediated peanut shells insoluble dietary fiber and its regulatory effect on cookies quality","authors":"Xinru Wu , Yonggang Dai , Zhitong Cai , Jiaxiu Wei , Qiong Wu","doi":"10.1016/j.foodchem.2025.147582","DOIUrl":"10.1016/j.foodchem.2025.147582","url":null,"abstract":"<div><div>Peanut shells are an underutilized agricultural byproduct rich in insoluble dietary fiber. To improve the functional properties and application potential of this fiber, this study fermented peanut shells with <em>Lactiplantibacillus plantarum</em> BNCC 339790 and extracted the fermented insoluble dietary fiber for incorporation into cookie dough and final products. The results demonstrated that fermentation significantly enhanced the water-holding capacity by 40.84 % and oil-holding capacity by 39.95 % of the fiber. The fermented fiber showed reduced crystallinity and increased surface roughness, leading to an improvement in glucose adsorption capacity from 23.00 mg/g to 28.75 mg/g and in cholesterol adsorption capacity from 21.05 mg/g to 26.02 mg/g. Moreover, adding the fermented fiber effectively modulated dough rheology and improved cookie texture. This work offers a viable strategy for the high-value utilization of peanut shells and supports the development of functional baked goods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147582"},"PeriodicalIF":9.8,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145760294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147585
Jinhui Sun, Lujie Zhang, Junwei Huo, Yan Zhang, Xiaonan Sui
Anthocyanins in blue honeysuckle berries, dominated by cyanidin-3-glucoside (C3G), are highly susceptible to degradation during processing, storage, and digestion, necessitating stabilization strategies. This study evaluated the effect of whey protein isolate (WPI) on anthocyanin stability and antioxidant capacity under illumination, thermal, storage, and in vitro digestion, and further examined the stabilization mechanisms. WPI at 0.10 mg mL−1 provided the greatest protection across most conditions. After simulated digestion, the WPI–anthocyanin complex retained 7.48 ± 1.49 mg C3G g−1, a 3.92-fold increase compared with the control. HPLC-ESI-QTOF-MS2 showed that WPI effectively slowed the degradation of individual anthocyanin, especially C3G. Fluorescence and UV–vis spectroscopy indicated hydrophobic interactions as the dominant driving force, while FTIR revealed non-covalent binding induced structural changes in WPI. SEM/TEM further supported the formation of more compact and uniform complexes at optimal WPI levels. These findings demonstrate the potential of WPI to enhance anthocyanin stability in functional dairy applications.
{"title":"Enhancing anthocyanin stability in blue honeysuckle berries via interaction with whey protein isolate: structural and spectroscopic insights","authors":"Jinhui Sun, Lujie Zhang, Junwei Huo, Yan Zhang, Xiaonan Sui","doi":"10.1016/j.foodchem.2025.147585","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147585","url":null,"abstract":"Anthocyanins in blue honeysuckle berries, dominated by cyanidin-3-glucoside (C3G), are highly susceptible to degradation during processing, storage, and digestion, necessitating stabilization strategies. This study evaluated the effect of whey protein isolate (WPI) on anthocyanin stability and antioxidant capacity under illumination, thermal, storage, and in vitro digestion, and further examined the stabilization mechanisms. WPI at 0.10 mg mL<ce:sup loc=\"post\">−1</ce:sup> provided the greatest protection across most conditions. After simulated digestion, the WPI–anthocyanin complex retained 7.48 ± 1.49 mg C3G g<ce:sup loc=\"post\">−1</ce:sup>, a 3.92-fold increase compared with the control. HPLC-ESI-QTOF-MS<ce:sup loc=\"post\">2</ce:sup> showed that WPI effectively slowed the degradation of individual anthocyanin, especially C3G. Fluorescence and UV–vis spectroscopy indicated hydrophobic interactions as the dominant driving force, while FTIR revealed non-covalent binding induced structural changes in WPI. SEM/TEM further supported the formation of more compact and uniform complexes at optimal WPI levels. These findings demonstrate the potential of WPI to enhance anthocyanin stability in functional dairy applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"19 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147581
Junren Wen , Yong Sui , Jianbin Shi , Tian Xiong , Fang Cai , Xin Mei
This study developed a novel liposomal surface modifier through integrated modification of rice bran albumin (RBA) to enhance the delivery of hydrophobic bioactives. The modification strategy involved sequential ultrasound pretreatment, covalent grafting with sweet potato leaf polyphenols (SPLPs), and transglutaminase-mediated conjugation with chitosan oligosaccharide (COS). This approach induced structural unfolding of the protein and formed a densely cross-linked interfacial architecture on liposome surfaces. The optimized complex (CURAcov-2) demonstrated exceptional performance, achieving a remarkable astaxanthin encapsulation efficiency of 94.25 % and significantly enhancing colloidal stability, as evidenced by reduced particle size (89.81 nm) and increased zeta potential (−34.24 mV). The modified liposomes exhibited superior stability against various environmental stresses including thermal processing, freeze-thaw cycles, and UV irradiation. During simulated gastrointestinal digestion, CURAcov-2 liposomes displayed intelligent release characteristics, resisting gastric degradation while enabling rapid intestinal release. This controlled release profile resulted in substantially improved astaxanthin bioaccessibility and antioxidant activity in the intestinal phase. The study establishes a robust strategy for transforming plant proteins into functional delivery systems, demonstrating the great potential of modified RBA in advanced food applications for hydrophobic bioactive compounds. The findings provide both theoretical insights and practical foundations for developing effective nutraceutical delivery platforms.
{"title":"Effect of rice bran albumin-sweet potato leaf polyphenol-chitosan oligosaccharide complex on astaxanthin liposome properties: binding behaviour, stability, in vitro digestion, and antioxidant activity","authors":"Junren Wen , Yong Sui , Jianbin Shi , Tian Xiong , Fang Cai , Xin Mei","doi":"10.1016/j.foodchem.2025.147581","DOIUrl":"10.1016/j.foodchem.2025.147581","url":null,"abstract":"<div><div>This study developed a novel liposomal surface modifier through integrated modification of rice bran albumin (RBA) to enhance the delivery of hydrophobic bioactives. The modification strategy involved sequential ultrasound pretreatment, covalent grafting with sweet potato leaf polyphenols (SPLPs), and transglutaminase-mediated conjugation with chitosan oligosaccharide (COS). This approach induced structural unfolding of the protein and formed a densely cross-linked interfacial architecture on liposome surfaces. The optimized complex (CURAcov-2) demonstrated exceptional performance, achieving a remarkable astaxanthin encapsulation efficiency of 94.25 % and significantly enhancing colloidal stability, as evidenced by reduced particle size (89.81 nm) and increased zeta potential (−34.24 mV). The modified liposomes exhibited superior stability against various environmental stresses including thermal processing, freeze-thaw cycles, and UV irradiation. During simulated gastrointestinal digestion, CURAcov-2 liposomes displayed intelligent release characteristics, resisting gastric degradation while enabling rapid intestinal release. This controlled release profile resulted in substantially improved astaxanthin bioaccessibility and antioxidant activity in the intestinal phase. The study establishes a robust strategy for transforming plant proteins into functional delivery systems, demonstrating the great potential of modified RBA in advanced food applications for hydrophobic bioactive compounds. The findings provide both theoretical insights and practical foundations for developing effective nutraceutical delivery platforms.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147581"},"PeriodicalIF":9.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147551
Yufei Ju, Rui Zhu, Mu Li, Xuan Wang, Xijun Wu, Yungang Zhang
Ammonia (NH3) is a signature gas for pork deterioration, but the ammonia-based method has not been widely used due to the limitation of ultra-trace measurement. A novel ammonia-based detection method based on ultraviolet differential optical absorption spectroscopy (UV-DOAS) and spectral reconstruction fitting neural network is proposed for ultra-trace ammonia measurement. The spectra are differentially processed to remove interference of slow absorption and spectral scattering. Spectral reconstruction is introduced to transform indescribable features into sine function utilizing the known absorption characteristics of NH3, and discretize interfering signals that do not meet NH3 absorption characteristics. The spectra after inverse reconstruction are applied to a neural network to realize concentration inversion. The detection range is 28.0–28,087.6 ppb, and the mean absolute percentage error (MAPE) and R2 are 1.50 % and 0.999, respectively. Experimental results at 30 °C and 10 °C demonstrate that this method can effectively extract the NH3 signal and realize ultra-trace measurement.
{"title":"A non-destructive Ammonia-based pork freshness detection method utilizing UV-DOAS and spectral reconstruction fitting neural network","authors":"Yufei Ju, Rui Zhu, Mu Li, Xuan Wang, Xijun Wu, Yungang Zhang","doi":"10.1016/j.foodchem.2025.147551","DOIUrl":"10.1016/j.foodchem.2025.147551","url":null,"abstract":"<div><div>Ammonia (NH<sub>3</sub>) is a signature gas for pork deterioration, but the ammonia-based method has not been widely used due to the limitation of ultra-trace measurement. A novel ammonia-based detection method based on ultraviolet differential optical absorption spectroscopy (UV-DOAS) and spectral reconstruction fitting neural network is proposed for ultra-trace ammonia measurement. The spectra are differentially processed to remove interference of slow absorption and spectral scattering. Spectral reconstruction is introduced to transform indescribable features into sine function utilizing the known absorption characteristics of NH<sub>3</sub>, and discretize interfering signals that do not meet NH<sub>3</sub> absorption characteristics. The spectra after inverse reconstruction are applied to a neural network to realize concentration inversion. The detection range is 28.0–28,087.6 ppb, and the mean absolute percentage error (MAPE) and R<sup>2</sup> are 1.50 % and 0.999, respectively. Experimental results at 30 °C and 10 °C demonstrate that this method can effectively extract the NH<sub>3</sub> signal and realize ultra-trace measurement.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147551"},"PeriodicalIF":9.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Novel well-dispersed spherical selenium nanoparticles (SeNPs) using phenolic extract from black bean husk (BBP) as template were optimally prepared, which exhibited excellent environmental stability under weak alkaline condition and long-term storage stability under 4 °C. The formation of SeNPs and the functional groups of BBP successfully conjugated to SeNPs were confirmed by UV–Vis and FT-IR, separately. The amorphous structure of BBP-SeNPs was characterized by X Ray Diffraction, and their spherical morphology was observed by Transmission Electron Microscopy. The selenium level of foxtail millet sprouts was significantly (p < 0.05) increased by presoaking with BBP-SeNPs solutions. Moreover, BBP-SeNPs exhibited superior performance in enhancing antioxidant capacity of foxtail millet sprout to sodium selenite, as well as increasing contents of polyphenols, carotenoids, and γ-aminobutyric acid, while effectively reducing phytic acid. These findings unveil the potential of BBP-SeNPs as an elicitor for improving the levels of bioactive compounds in Se-enriched functional foxtail millet sprouts.
{"title":"Selenium nanoparticles stabilized by polyphenols from black bean husk: synthesis, characterization, stability and application in functional foxtail millet sprouts","authors":"Meng Li, Yunfeng Xu, Guowei Man, Xiangxiang He, Lei Luo, Jinle Xiang","doi":"10.1016/j.foodchem.2025.147580","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.147580","url":null,"abstract":"Novel well-dispersed spherical selenium nanoparticles (SeNPs) using phenolic extract from black bean husk (BBP) as template were optimally prepared, which exhibited excellent environmental stability under weak alkaline condition and long-term storage stability under 4 °C. The formation of SeNPs and the functional groups of BBP successfully conjugated to SeNPs were confirmed by UV–Vis and FT-IR, separately. The amorphous structure of BBP-SeNPs was characterized by X Ray Diffraction, and their spherical morphology was observed by Transmission Electron Microscopy. The selenium level of foxtail millet sprouts was significantly (<ce:italic>p</ce:italic> < 0.05) increased by presoaking with BBP-SeNPs solutions. Moreover, BBP-SeNPs exhibited superior performance in enhancing antioxidant capacity of foxtail millet sprout to sodium selenite, as well as increasing contents of polyphenols, carotenoids, and γ-aminobutyric acid, while effectively reducing phytic acid. These findings unveil the potential of BBP-SeNPs as an elicitor for improving the levels of bioactive compounds in Se-enriched functional foxtail millet sprouts.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"29 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147584
Uriel Arellano, Ilse María Hernández-Romero, Lucy T. González, Alberto Mendoza, Michael Pérez-Rodríguez
Wheat flour tortillas are a staple food in Mexico, yet reliable authentication methods are limited. This study analyzed 20-element profiles in 145 tortilla samples to determine their geographic origin and manufacturing process using multiple classification strategies. Data were preprocessed with autoscaling, mean centering, and their combinations, and then evaluated through principal component analysis, linear discriminant analysis, k-nearest neighbors, and decision tree models. Geographic origin was the main factor affecting elemental composition, while the manufacturing process had a smaller influence. Classification was conducted using binary, multiclass, and multifunction approaches. Decision tree models achieved 100 % sensitivity, specificity, and accuracy across all processing methods for multifunction classification. In contrast, k-nearest neighbors and linear discriminant analysis achieved accuracies of 88 % to 100 % and 83 % to 92 %, respectively. These findings provide a robust, data-driven framework for tortilla authentication, supporting quality control, regulatory oversight, and consumer confidence.
{"title":"Wheat flour tortilla authenticity verification using targeted elemental profiling-based multifunction classification strategies","authors":"Uriel Arellano, Ilse María Hernández-Romero, Lucy T. González, Alberto Mendoza, Michael Pérez-Rodríguez","doi":"10.1016/j.foodchem.2025.147584","DOIUrl":"10.1016/j.foodchem.2025.147584","url":null,"abstract":"<div><div>Wheat flour tortillas are a staple food in Mexico, yet reliable authentication methods are limited. This study analyzed 20-element profiles in 145 tortilla samples to determine their geographic origin and manufacturing process using multiple classification strategies. Data were preprocessed with autoscaling, mean centering, and their combinations, and then evaluated through principal component analysis, linear discriminant analysis, k-nearest neighbors, and decision tree models. Geographic origin was the main factor affecting elemental composition, while the manufacturing process had a smaller influence. Classification was conducted using binary, multiclass, and multifunction approaches. Decision tree models achieved 100 % sensitivity, specificity, and accuracy across all processing methods for multifunction classification. In contrast, k-nearest neighbors and linear discriminant analysis achieved accuracies of 88 % to 100 % and 83 % to 92 %, respectively. These findings provide a robust, data-driven framework for tortilla authentication, supporting quality control, regulatory oversight, and consumer confidence.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147584"},"PeriodicalIF":9.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147587
Julong Zhou , Junqin Wu , Yulong Luo , Lili Yao , Juanjuan Zhu , Haijun Ma , Ruiming Luo , Songlei Wang , Shuang Bai
This study investigated the influence of Goji bud tea (GBT) as a functional ingredient on the nutritional quality and flavor of chicken soup. The results showed that adding GBT significantly increased the soluble solids, water-soluble protein, amino acid nitrogen, total phenolic, and total flavonoid contents of chicken soup, thereby enhancing its nutritional value and antioxidant activity. In addition, the levels of free amino acids and 5′-nucleotides also increased following GBT addition. Through gas chromatography–mass spectrometry analysis, a total of 48 aroma components were detected. Further, through orthogonal partial least squares discriminant analysis and random forest models, eucalyptol, linalool, 1-nonanol, nonanal, benzaldehyde, and octanal were identified as potential key aroma substances in GBT-enriched chicken soup. This study systematically clarified the potential of GBT in enhancing the nutritional value and flavor of chicken soup, providing theoretical and evidence-based support for the development of functional stews.
{"title":"Enrichment of the nutritional and flavor profiles of chicken soup using goji bud tea: Flavor analysis based on intelligent algorithms","authors":"Julong Zhou , Junqin Wu , Yulong Luo , Lili Yao , Juanjuan Zhu , Haijun Ma , Ruiming Luo , Songlei Wang , Shuang Bai","doi":"10.1016/j.foodchem.2025.147587","DOIUrl":"10.1016/j.foodchem.2025.147587","url":null,"abstract":"<div><div>This study investigated the influence of Goji bud tea (GBT) as a functional ingredient on the nutritional quality and flavor of chicken soup. The results showed that adding GBT significantly increased the soluble solids, water-soluble protein, amino acid nitrogen, total phenolic, and total flavonoid contents of chicken soup, thereby enhancing its nutritional value and antioxidant activity. In addition, the levels of free amino acids and 5′-nucleotides also increased following GBT addition. Through gas chromatography–mass spectrometry analysis, a total of 48 aroma components were detected. Further, through orthogonal partial least squares discriminant analysis and random forest models, eucalyptol, linalool, 1-nonanol, nonanal, benzaldehyde, and octanal were identified as potential key aroma substances in GBT-enriched chicken soup. This study systematically clarified the potential of GBT in enhancing the nutritional value and flavor of chicken soup, providing theoretical and evidence-based support for the development of functional stews.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147587"},"PeriodicalIF":9.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147588
Bin Zhu , Jinjie Yang , Xumei Feng , Baokun Qi , Yang Li
Proteins are essential ingredients in food, and their functional properties determine their applications. The addition of basic amino acids (BAAs) such as L-arginine (L-Arg), l-lysine (L-Lys), and L-histidine (L-His) can enhance these properties, thus attracting the attention of researchers. This review introduces the fundamental characteristics and preparation methods of BAAs and summarizes the modes of interaction between BAAs and proteins from different sources. The effects and mechanisms of BAAs on the functional properties of proteins, including their solubility, emulsifying, gelling, and antioxidant properties, are discussed. Currently, BAAs are mainly used to improve the quality of sausages, surimi, and protein powders. Food-grade packaging materials, plant-based meat, and fat substitutes are future applications of BAA–protein complexes. This study provides a strong theoretical basis for the use of BAAs and foodborne proteins in the food industry.
{"title":"Functional modulation of proteins by basic amino acids: mechanisms, applications, and future prospects","authors":"Bin Zhu , Jinjie Yang , Xumei Feng , Baokun Qi , Yang Li","doi":"10.1016/j.foodchem.2025.147588","DOIUrl":"10.1016/j.foodchem.2025.147588","url":null,"abstract":"<div><div>Proteins are essential ingredients in food, and their functional properties determine their applications. The addition of basic amino acids (BAAs) such as L-arginine (L-Arg), <span>l</span>-lysine (L-Lys), and L-histidine (L-His) can enhance these properties, thus attracting the attention of researchers. This review introduces the fundamental characteristics and preparation methods of BAAs and summarizes the modes of interaction between BAAs and proteins from different sources. The effects and mechanisms of BAAs on the functional properties of proteins, including their solubility, emulsifying, gelling, and antioxidant properties, are discussed. Currently, BAAs are mainly used to improve the quality of sausages, surimi, and protein powders. Food-grade packaging materials, plant-based meat, and fat substitutes are future applications of BAA–protein complexes. This study provides a strong theoretical basis for the use of BAAs and foodborne proteins in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147588"},"PeriodicalIF":9.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147589
Xiaowen Pi , Zhenling Chen , Chunyan Bo , Jinshen Chu , Zeyu Peng , Jia Cao
This study explored the formation mechanism of the oat protein and hyaluronic acid complex, applying it to a stable in-phase highly emulsified system (HIPE) for protecting perilla oil and as a fat substitute in low-fat mayonnaise. Results showed that hyaluronic acid (0.25–2.0 wt%) increased electrostatic repulsion and induced structural changes in oat protein, including the elevated β-sheet content, reduced surface hydrophobicity, and quenched intrinsic fluorescence. Molecular docking confirmed hydrogen bonding and hydrophobic interactions between oat protein and hyaluronic acid. At 1.5 % hyaluronic acid, the HIPE exhibited the smallest particle size, high ζ-potential (25.70 mV), excellent emulsifying activity (1132.00 m2/g), and superior stability (1719.39 %), demonstrating the shear-thinning behavior, enhanced viscoelasticity, and resistance to heat, freeze–thaw cycles, and oxidation. Additionally, it successfully replaced up to 60 % of fat in mayonnaise without compromising texture, showing strong potential as fat substitutes in low-fat food applications.
{"title":"The formation, characteristic, and stability of oat protein-hyaluronic acid complexes on perilla oil emulsion and its application in plant-based mayonnaise","authors":"Xiaowen Pi , Zhenling Chen , Chunyan Bo , Jinshen Chu , Zeyu Peng , Jia Cao","doi":"10.1016/j.foodchem.2025.147589","DOIUrl":"10.1016/j.foodchem.2025.147589","url":null,"abstract":"<div><div>This study explored the formation mechanism of the oat protein and hyaluronic acid complex, applying it to a stable in-phase highly emulsified system (HIPE) for protecting perilla oil and as a fat substitute in low-fat mayonnaise. Results showed that hyaluronic acid (0.25–2.0 wt%) increased electrostatic repulsion and induced structural changes in oat protein, including the elevated <em>β</em>-sheet content, reduced surface hydrophobicity, and quenched intrinsic fluorescence. Molecular docking confirmed hydrogen bonding and hydrophobic interactions between oat protein and hyaluronic acid. At 1.5 % hyaluronic acid, the HIPE exhibited the smallest particle size, high ζ-potential (25.70 mV), excellent emulsifying activity (1132.00 m<sup>2</sup>/g), and superior stability (1719.39 %), demonstrating the shear-thinning behavior, enhanced viscoelasticity, and resistance to heat, freeze–thaw cycles, and oxidation. Additionally, it successfully replaced up to 60 % of fat in mayonnaise without compromising texture, showing strong potential as fat substitutes in low-fat food applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147589"},"PeriodicalIF":9.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-12-14DOI: 10.1016/j.foodchem.2025.147579
Hongmei Di , Ling Li , Liping Su , Lisha Peng , Ling Rao , Zhifeng Chen , Victor Hugo Escalona , Jing Yang , Yu'nong Zhou , Yong Li , Xuena Yu , Kehao Liang , Zhi Huang , Yi Tang , Huanxiu Li , Fen Zhang , Pingping Shi , Bo Sun
Brassica sprouts are rich in bioactive compounds with nutritional benefits. Here, we examined the effects of sodium chloride (NaCl), red light, blue light, and their combinations on mustard sprout growth, flavor, and antioxidant properties. NaCl and red light both promoted biomass accumulation but had contrasting metabolic effects. NaCl reduced chlorophyll and glucosinolates, while red light enhanced them. Blue light enhanced phenylpropanoid metabolism and the antioxidant capacity. Hormone profiling revealed that NaCl markedly increased indole-3-acetic acid, abscisic acid, and 1-aminocyclopropane-1-carboxylic acid. Red light elevated gibberellin A9 and homobrassinolide, and blue light strongly induced strigolactone; blue light in combination with NaCl further enhanced homobrassinolide. Transcriptomic analysis confirmed the coordinated regulation of metabolic and hormone signaling pathways. Overall, NaCl promoted growth and a milder flavor, red light improved nutritional quality, and NaCl combined with blue light optimized the antioxidant capacity, providing practical strategies for optimizing sprout cultivation.
{"title":"NaCl and light quality reprogram carbohydrate metabolism to modulate growth, quality, and flavor in mustard (Brassica juncea) sprouts","authors":"Hongmei Di , Ling Li , Liping Su , Lisha Peng , Ling Rao , Zhifeng Chen , Victor Hugo Escalona , Jing Yang , Yu'nong Zhou , Yong Li , Xuena Yu , Kehao Liang , Zhi Huang , Yi Tang , Huanxiu Li , Fen Zhang , Pingping Shi , Bo Sun","doi":"10.1016/j.foodchem.2025.147579","DOIUrl":"10.1016/j.foodchem.2025.147579","url":null,"abstract":"<div><div>Brassica sprouts are rich in bioactive compounds with nutritional benefits. Here, we examined the effects of sodium chloride (NaCl), red light, blue light, and their combinations on mustard sprout growth, flavor, and antioxidant properties. NaCl and red light both promoted biomass accumulation but had contrasting metabolic effects. NaCl reduced chlorophyll and glucosinolates, while red light enhanced them. Blue light enhanced phenylpropanoid metabolism and the antioxidant capacity. Hormone profiling revealed that NaCl markedly increased indole-3-acetic acid, abscisic acid, and 1-aminocyclopropane-1-carboxylic acid. Red light elevated gibberellin A9 and homobrassinolide, and blue light strongly induced strigolactone; blue light in combination with NaCl further enhanced homobrassinolide. Transcriptomic analysis confirmed the coordinated regulation of metabolic and hormone signaling pathways. Overall, NaCl promoted growth and a milder flavor, red light improved nutritional quality, and NaCl combined with blue light optimized the antioxidant capacity, providing practical strategies for optimizing sprout cultivation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"501 ","pages":"Article 147579"},"PeriodicalIF":9.8,"publicationDate":"2025-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145753313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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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