Food Research International最新文献

{"title":"Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles","authors":"Zhijie Zhu ,&nbsp;Xinxin Ma ,&nbsp;Caihong Wang,&nbsp;Zhaoxian He,&nbsp;Xianfeng Du,&nbsp;Xu Chen","doi":"10.1016/j.foodres.2024.115468","DOIUrl":"10.1016/j.foodres.2024.115468","url":null,"abstract":"<div><div>This study aimed to investigate the influence of heterogeneous amylopectin (waxy corn starch, WCS) on the retrogradation of wheat starch (WS), hoping to provide a new idea for alleviating the retrogradation of steamed cold noodles. The chain length distribution data confirmed the formation of a binary gel network resulting from the heterogeneous amylopectin structure between WCS and WS. With the increase of WCS concentration, the modulus and setback value of WS-WCS binary gel decreased, which was attributed to the newly built network structure hindering the aggregation of WS molecules. Consistently, the results of water distribution and micromorphology showed that the addition of heterogeneous amylopectin improved the water-holding capacity of the system and made the network structure more dense. When the WCS content was added to 20 %, the retrogradation degree and B-type crystallinity of binary gel decreased from 13.83 % and 9.68 % to 6.17 % and 2.17 %. Besides, compared with pure WS, the hardness and stretching distance of steamed cold noodles of 20 %WCS respectively decreased and increased by 57.82 % and 20.80 % after 7 days of storage. In summary, WCS could effectively improve the storage stability of steamed cold noodles by forming a new network structure to inhibit the intermolecular rearrangement of wheat starch.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115468"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747147","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}

{"title":"Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara","authors":"Ya-Ting Lei ,&nbsp;Fan-Bing Meng ,&nbsp;Xiao-Lei Jiao ,&nbsp;Yuan-Mou Tang ,&nbsp;Qi-Jun Wu ,&nbsp;Yun-Cheng Li","doi":"10.1016/j.foodres.2024.115445","DOIUrl":"10.1016/j.foodres.2024.115445","url":null,"abstract":"<div><div>Whole utilization of okara has important economic value, but there are two technical barriers: coarse mouthfeel caused by insoluble dietary fiber (IDF) and undesirable “beany” off-odors. UV-A irradiation and/or microbial fermentation were used to modify okara. The results indicated that single and combined treatments increased the soluble dietary fiber (SDF) content. <em>Saccharomyces cerevisiae</em> fermentation (YUO), <em>Lactiplantibacillus plantarum</em> fermentation (LUO), and mixed fermentation (MUO) followed by UV-A irradiation of okara significantly reduced the IDF/SDF ratio to 2.48, 1.86 and 2.25, respectively. The modifications significantly reduced the lipid and total nitrogen contents and decreased the E-nose sensor values associated with beany odors. The combined treatment of microbial fermentation and UV-A irradiation partially destroyed the crystalline, resulting in a loose and porous surface, further enhanced the functional properties of water holding capacity, water solubility, antioxidant properties and cation exchange capacity. In particular, the DPPH and ABTS scavenging abilities of okara subject to microbial fermentation followed by UV-A irradiation were greater than that of other samples. These results indicate that the treatment sequence is very important for the functional properties of okara and microbial fermentation followed by UV-A irradiation is most conducive to improve the physicochemical properties and functionalities of okara.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115445"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757433","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}

{"title":"Analysis of bioactive substances in mutton and their effects on the quality of minced mutton","authors":"Chengpeng Cheng ,&nbsp;Xinru Xie ,&nbsp;Shaobo Li,&nbsp;Pengyu Chen,&nbsp;Caiyan Huang,&nbsp;Xiaochun Zheng,&nbsp;Li Chen,&nbsp;Dequan Zhang","doi":"10.1016/j.foodres.2024.115474","DOIUrl":"10.1016/j.foodres.2024.115474","url":null,"abstract":"<div><div>The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.04, 0.08, 0.16, 0.32 mg/100 g) and calcium chloride (0, 60, 120 mg/100 g) on mutton quality using an in vitro minced meat system. Results indicated that flavonoids (0.38) and calcium (−0.37) had the highest loadings on the first principal component. The water retention, hardness, and chewiness of the minced mutton gel exhibited a significant increase with the addition of licorice flavonoids and calcium chloride (P &lt; 0.05). The elasticity of the minced mutton gel system was also significantly enhanced. The best water retention was observed with the addition of 0.32 mg/100 g of licorice flavonoids and 120 mg/100 g of calcium chloride, and the gel microstructure was densest under these conditions. These findings suggest that flavonoids and calcium are differential bioactive substances in three breeds of mutton that can improve the physicochemical properties of gelatinous minced mutton products. This study establishes a theoretical foundation for selecting raw materials in meat processing and improving the quality of gelatinized mutton products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115474"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757434","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}

{"title":"Adolescents as food designers: The value of co-creation for the development of healthy dairy products","authors":"Ana Cristina Pinesso Ribeiro ,&nbsp;Carlos Eduardo Barão ,&nbsp;Elson Rogério Tavares Filho ,&nbsp;Erick Almeida Esmerino ,&nbsp;Ramon Silva ,&nbsp;Adriano Gomes Cruz ,&nbsp;Tatiana Colombo Pimentel","doi":"10.1016/j.foodres.2024.115455","DOIUrl":"10.1016/j.foodres.2024.115455","url":null,"abstract":"&lt;div&gt;&lt;div&gt;Healthy eating habits may protect adolescents against disease development, ensure optimal physical and cognitive development, and may persist in adulthood. However, adolescents usually prefer sweetened dairy products and show a low consumption of vegetables, fruits, whole grains, and pulses. Co-creation offers an innovative and inclusive alternative for the development of new products. Adolescents’ involvement in the co-creation process may promote the development of healthy products that they can effectively choose. This study aimed to use the co-creation process through exploring, prototyping, refining, and validation stages for developing healthy dairy products with and for adolescents, aiming to obtain comprehensive insights into their&lt;!--&gt; &lt;!--&gt;opinions, perceptions, preferences, and needs. Twenty-eight adolescents (14–18 years old) participated in three co-creation sections, while the other 65 (14–18 years old) participated only in the validation stage. The adolescents created a healthy dairy product using a set of ingredients in the first section (grouped into dairy base, fruits, vegetables, nuts and grains, and culinary ingredients). The adolescents could select the ingredients in the number and quantity they wanted for developing the product. There were only two rules: the dairy base was limited to one, and at least one ingredient of each group must be used. Four factors drove the ingredient selection (hedonic, sensory properties, health impact, and novelty). Afterward, they tasted their prototype and noted possible improvements. In the second section, they created a concept prototype (post) as a product communication strategy. They were requested to create a post similar to those shared on social media to promote their product and invite other adolescents to try it. Seven factors drove the post design (product name, poster visual design, promotional image, ingredients, sensory properties, health compounds and health claims, and marketing purposes). The third section validated the refined products (products with the improvements suggested during the tasting stage) and posts for acceptance and perceptions. The products were accepted by adolescents involved or not in the co-creation process despite using healthy and novel ingredients and sugar reduction. Furthermore, based on the posts, the products were perceived as healthy, nutritious, tasty, and with suitable texture. The concentration of vegetables, grains, and nuts was lower than the fruits, demonstrating that, although the adolescents accepted the products, they would not be the central ingredient. The adolescents participating in the co-creation sections were not biased towards higher acceptance scores or more positive perceptions of the posts than general adolescents. These results demonstrated the high potential to involve adolescents in product co-creation and provide helpful subsidies for its implementation. The healthy dairy products co-created in this study could com","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115455"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757348","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}

{"title":"Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips","authors":"Mahya Abdolshah ,&nbsp;Ali Najafi ,&nbsp;Razie Razavi ,&nbsp;Sanaz Marboutian","doi":"10.1016/j.foodres.2024.115467","DOIUrl":"10.1016/j.foodres.2024.115467","url":null,"abstract":"<div><div>Frying is one of the oldest cooking methods, widely used to prepare crispy and flavorful foods. However, a significant concern with fried foods is the high amount of oil absorption. The application of edible coatings is a common approach to reducing oil absorption in fried potatoes. This study examines the effects of basil seed gum (BSG) edible coatings at three concentrations (1 %, 1.5 %, and 2 %), with and without curcumin nanoemulsion, on the characteristics of fried potato strips. Various parameters, including coating efficiency, moisture content, oil absorption, oil oxidation, acrylamide formation, and color indexes of the fried potatoes, were evaluated. The curcumin nanoemulsion coatings exhibited nano-sized particles (ranging from 119.2 to 150.5 nm) with a negative zeta potential and encapsulation efficiency above 60 %, displaying shear-thinning behavior. Scanning electron morphology analysis confirmed the encapsulation of curcumin within the coating structure. The highest moisture content (6.17 %), frying efficiency (50.17 %), and lowest oil absorption (25.94 %) were observed when the 2 % basil seed gum coating with nanoemulsion was used. The highest peroxide value (4.88 meq O2/kg), thiobarbituric acid (TBA) value (0.142 mg MDA/kg), and acrylamide formation (1473.5 µg/kg) were recorded in the uncoated control samples. Regarding color indexes, the uncoated control sample exhibited the highest lightness (L* = 63.1) and lowest yellowness (b*=28.7). Sensory evaluation indicated that potato strips coated with 1.5 % BSG containing curcumin nanoemulsion received the highest sensory scores. Utilizing BSG edible coating with curcumin nanoemulsion for coating potato strips can enhance the nutritional value and sensory properties of fried potatoes, making it a promising approach for improving product quality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115467"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757349","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}

{"title":"Towards healthier low-sugar and low-fat beverages: Design, production, and characterization","authors":"Chen Yang ,&nbsp;Lianliang Liu ,&nbsp;Chuanjian Cui ,&nbsp;Huimei Cai ,&nbsp;Qianying Dai ,&nbsp;Guijie Chen ,&nbsp;David Julian McClements ,&nbsp;Ruyan Hou","doi":"10.1016/j.foodres.2024.115457","DOIUrl":"10.1016/j.foodres.2024.115457","url":null,"abstract":"<div><div>Many consumers are adopting low-sugar and low-fat beverages to avoid excessive calories and the negative impact of high <em>trans</em>- and/or saturated fat on health and wellbeing. This article reviews strategies to reduce sugar, fat, and high <em>trans</em>- and/or saturated fat content in beverages while maintaining their desirable physicochemical and sensory attributes. It assesses the impact of various sugar and fat replacers on the aroma, taste, texture, appearance, and nutritional profile of beverages. Combinations of natural sugar replacers and protein or polysaccharide-based fat replacers have shown partial success in mimicking the qualities of sucrose and fat. Future strategies for designing low-sugar and low-fat beverages include developing novel replacers and using odorants to enhance sensory profiles. The article also highlights methods for flavor detection and oral tribology methods, emphasizing their role in development of low-sugar and low-fat beverages. The information presented in this review article is intended to stimulate research into the design of healthier low-sugar and low-fat beverages in the future.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115457"},"PeriodicalIF":7.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759456","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}

{"title":"Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions","authors":"Xuejing Liu ,&nbsp;Zhaojun Zheng ,&nbsp;Yuanfa Liu","doi":"10.1016/j.foodres.2024.115423","DOIUrl":"10.1016/j.foodres.2024.115423","url":null,"abstract":"<div><div>Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils. This review focused on the diverse mechanisms and applications of lipophilic antioxidants to inhibit oxidation of edible oils. A range of both synthetic and natural lipophilic antioxidants, including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), <em>tert</em>-butyl hydroquinone (TBHQ), propyl gallate (PG), tocopherols, tocopherols, carotenoids, flavonoids, ascorbyl palmitate, and lipophilic phenolic compounds were discussed. Moreover, lipophilic antioxidant extracts, as the mixture of natural lipophilic antioxidants, can significantly inhibit oil oxidation. The interaction mechanisms of natural lipophilic antioxidants were reviewed. However, compared to synthetic lipophilic antioxidants, the mechanisms and interactions of natural lipophilic antioxidants need to be further studied. Additionally, their stability and solubility, the extraction and purification costs, and the impact on the sensory must be considered when applying natural lipophilic antioxidants to edible oils. This review serves as a timely reference for application of natural lipophilic antioxidants in edible oils, contributing to the development of healthier and more sustainable options.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115423"},"PeriodicalIF":7.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747146","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}

{"title":"Exploring the significance of emerging blue food processing technologies for sustainable development","authors":"Vinay Kumar Pandey","doi":"10.1016/j.foodres.2024.115429","DOIUrl":"10.1016/j.foodres.2024.115429","url":null,"abstract":"<div><div>Blue food processing applies to the production and processing of fish, algae, and other aquatic organisms for human consumption. As the global population grows and consumer demand for protein-rich foods increases, there is increased interest in exploring a wide range of innovative approaches for processing blue foods in ways that improve the efficiency, sustainability, and nutritional quality of these products and reduce the environmental impact of their production. Existing approaches to process blue foods including fishing and aquaculture for production and manual processing at landing are not sufficiently scalable, efficient, or environmentally sustainable for today’s global needs. Therefore, many new technologies are being developed and implemented to address these challenges. These technologies include advanced processing technologies such as high-pressure processing, freeze drying, and ultrasound-assisted extraction. New ingredients and additives that can enhance the nutritional and sensory qualities of blue food products, such as seaweed or algae-based antioxidants. Leading edge processing methods are increasing yields, speeding up production while enhancing product quality. The foundation is being established for the large-scale production of diverse, sustainable, nutritious blue food products. These foods will match the taste and appeal of traditional foods, but with quicker, more equitable production and broader economic, social, and environmental benefits, ensuring a consistent supply for the future. Evolution of blue food processing methods and a comparative analysis have been discussed in this review article.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115429"},"PeriodicalIF":7.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142758847","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}

{"title":"Integrated omics analysis reveals the interactions among ROS metabolism and malate metabolism associated with chilling tolerance in peach fruit treated with hot air","authors":"Dandan Zhou ,&nbsp;Jinyu Yi ,&nbsp;Xiaoyu Zhang ,&nbsp;Kang Tu","doi":"10.1016/j.foodres.2024.115435","DOIUrl":"10.1016/j.foodres.2024.115435","url":null,"abstract":"<div><div>Continuous supply of NADPH is necessary for the synthesis of ROS, which can be derived from the decarboxylation of malic acid, providing fuels for RbOHs to sustain ROS production. However, excessive accumulations of ROS lead to significant chilling injury (CI) in peaches during cold storage. Our previous studies indicated that hot air (HA) slows the CI progression in peaches by preventing malate degradation. In this study, we investigated the interactions among CI, ROS, and malate metabolism to elucidate the molecular mechanisms through which HA treatment alleviates CI in peaches. The results demonstrated that HA treatment inhibited both ROS accumulation and malate degradation. Transcriptomic and proteomic analyses revealed that HA impacts carbohydrate metabolism and ROS synthesis. Specifically, HA treatment down-regulated the expression of <em>PpRbOHs</em>, and increased the activities of SOD, CAT, APX, and GR. This resulted in reduced levels of H₂O₂ and O₂⁻ in peaches during low temperature storage. Regarding malate metabolism, HA treatment prevented the decrease in malic acid by enhancing the activities of PEPC and MDH while inhibiting NADP-ME activity. These findings were consistent with omics data, which showed that HA up-regulated the expression of <em>PpPEPC</em> and <em>PpMDH</em>, but down-regulated the expression of <em>PpME</em>. In summary, our results indicate that the increased resistance to CI in peaches treated with HA is linked to higher malate levels, which down-regulated the expression of <em>PpRbOHs</em> and inhibited ROS production, thereby reducing CI in peach fruit.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115435"},"PeriodicalIF":7.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759461","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}

{"title":"Bench scale Layer-by-Layer microencapasulation of Lactiplantibacillus plantarum WCFS1","authors":"Nelson Romano ,&nbsp;Gina Tavares ,&nbsp;Stéphanie Passot ,&nbsp;Maria Guerrero Sanchez ,&nbsp;Marina Golowczyc ,&nbsp;Sonia Campoy ,&nbsp;Fernanda Fonseca ,&nbsp;Patrícia Alves ,&nbsp;Patrícia Coimbra ,&nbsp;Pedro Nuno Simões ,&nbsp;Andrea Gomez-Zavaglia","doi":"10.1016/j.foodres.2024.115431","DOIUrl":"10.1016/j.foodres.2024.115431","url":null,"abstract":"<div><div>Layer-by-Layer (LbL) self-assembly encapsulation is a promising technology for the protection and delivery of lactic acid bacteria. However, laboratory-scale encapsulation is often time-consuming, involves intensive protocols tailored for small-scale operations, requires substantial amounts of energy and water, and results in a low yield of encapsulated biomass. Scaling-up this process to a bench-bioreactor scale is not simply a matter of increasing culture volume as different key parameters (not particularly relevant at lab scale) become critical, including biomass production, the number of polymer layers, and the biomass-to-polymer mass ratio. To our knowledge, this work is the first to address the optimization of each stage of the encapsulation process for <em>Lactiplantibacillus plantarum</em> WCFS1. These stages include biomass production, handling of encapsulation polymers [chitosan (Chi) and alginate (Alg)], critical LbL parameters (<em>e.g.</em>, biomass concentration, washing steps). The encapsulation efficiency was assessed by plate-counting microorganisms before and after coating with the polymers layers, followed by spray- and freeze-drying dehydration using fructo-oligosaccharides (FOS) and maltodextrin as carriers. Once dehydrated, microorganisms were either exposed to gastrointestinal conditions or stored for 30 days at 25 and 30 °C. Supplementing culture media with glucose, controlling pH, and harvesting at the early stationary phase during biomass production increased the bacterial recovery after LbL encapsulation (decrease &lt; 1 log unit) compared to bacteria grown under non-controlled conditions (decrease of 4 log units). Coating bacteria (B) with up to two polymer layers (B|Chi or B|Chi|Alg) did not significantly affect bacterial culturability, unlike adding further layers. Zeta-potential measurements enabled the determination of the optimal biomass-to-polymer mass ratio. Using up to a 10:1 bacterial-to-polymer ratio did not change the z-potential for B|Chi or B|Chi|Alg samples. After drying, a synergistic effect between the LbL coating and carrier compounds (FOS and maltodextrin) was observed in terms of culturability. LbL encapsulation mitigated thermal and acidic stresses during spray-drying and gastrointestinal exposure. These findings support scaling-up LbL encapsulation for delivering sensitive lactic acid bacteria strains to the gut.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"200 ","pages":"Article 115431"},"PeriodicalIF":7.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759460","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}