Food Research International最新文献_第3页

Composite structure, physicochemical properties, and in vitro digestibility of an ultra-high pressure-induced acetylated chickpea starch-soy protein isolate complex 超高压诱导乙酰化鹰嘴豆淀粉-大豆分离蛋白复合物的复合结构、理化性质和体外消化率

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-25 DOI: 10.1016/j.foodres.2026.118490

Bingqian Zhang , Xue Gong, Xiaojia Zhang, Qing Zhang, Xiuli Wu

Although it has been demonstrated that proteins can influence the starch digestion process, the specific mechanism by which they act on starch digestion under ultra-high pressure (UHP) treatment conditions remains unclear. In the present study, UHP technology was employed to prepare acetylated chickpea starch (ACPS)-soy protein isolate (SPI) complexes (ACPS-SPI). The mechanism of protein-mediated regulation of starch digestion behavior was systematically investigated through multi-scale structural analysis and digestive property evaluation. The results reveal that UHP treatment significantly regulated the in vitro digestibility of starch. Under a pressure of 500 MPa, the resistant starch (RS) content in acetylated chickpea starch (ACPS) rose from 13.41% to 19.31%. The RS content further increased to 22.52% with the incorporation of SPI, which can be attributed to the combined effects of a continuous physical barrier limiting enzyme access and specific interactions inhibiting enzymatic hydrolysis. Meanwhile, the rapidly digestible starch (RDS) content decreased significantly, while both the slowly digestible starch (SDS) and RS contents exhibited an upward trend. Scanning electron microscopy images reveal that ACPS and SPI form a hybrid morphology with distinct aggregation. X-ray diffraction analysis indicates that the samples retain a C-type crystalline structure, though crystallinity decreases with increasing pressure-ACPS crystallinity drops from 20.35% to 9.08%. Regarding physicochemical properties, starch and its composites exhibit enhanced water-holding capacity at 400 MPa pressure, with system viscosity reaching its maximum value. This study established an efficient method for preparing ACPS-SPI composites, providing a theoretical basis for utilizing UHP and protein synergistic regulation to modulate starch digestion characteristics and delay postprandial glycemic response.

虽然已经证明蛋白质可以影响淀粉消化过程，但它们在超高压（UHP）处理条件下作用于淀粉消化的具体机制尚不清楚。本研究采用超高效液相色谱技术制备乙酰化鹰嘴豆淀粉(ACPS)-大豆分离蛋白（SPI）复合物（ACPS-SPI）。通过多尺度结构分析和消化特性评价，系统探讨了蛋白质介导的淀粉消化行为调控机制。结果表明，超高压处理显著调节了淀粉的体外消化率。在500 MPa压力下，乙酰化鹰嘴豆淀粉（ACPS）中抗性淀粉（RS）含量由13.41%提高到19.31%。掺入SPI后，RS含量进一步提高到22.52%，这可能是连续的物理屏障限制了酶的进入和抑制酶水解的特异性相互作用的共同作用。快速消化淀粉（RDS）含量显著降低，慢消化淀粉（SDS）和RS含量均呈上升趋势。扫描电镜图像显示，ACPS和SPI形成具有明显聚集的杂化形态。x射线衍射分析表明，样品保持c型晶体结构，但结晶度随压力的增加而降低，acps结晶度从20.35%下降到9.08%。理化性质方面，淀粉及其复合材料在400 MPa压力下持水能力增强，体系粘度达到最大值。本研究建立了一种高效制备ACPS-SPI复合材料的方法，为利用超高压和蛋白质协同调节调节淀粉消化特性，延缓餐后血糖反应提供了理论依据。

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引用次数: 0

Interfacial thickness and roughness of sesame oil bodies by pH regulation for 3D printed dysphagia foods: Texture, rheology, and oral tribology 通过pH调节3D打印吞咽困难食品的芝麻油体的界面厚度和粗糙度：质地、流变学和口腔摩擦学

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-24 DOI: 10.1016/j.foodres.2026.118501

Yanan Yang , Ruizhi Yang , Yuan Fang , Hanxue Hou , Luping Zhao

For individuals with dysphagia, oral processing and easy swallowing characteristics are crucial. This study aimed to explore the mechanism by which pH regulates the interface membrane thickness and roughness of sesame oil bodies (SOBs) and its effects on the physicochemical properties, rheological behavior, textural characteristics, 3D printability, and applicability in dysphagia-friendly foods. SOBs were treated with four pH levels (5.5, 6.0, 6.5, and 7.0), and systematic characterizations were conducted. Results showed that pH significantly modified the composition of interface proteins in SOB, altered the secondary structure of interfacial proteins (α-helix and β-sheet contents) and intermolecular forces (electrostatic interaction, hydrogen bond), thereby regulating the interface membrane thickness. Among all groups, the SOB at pH 6.0 exhibited an optimal interface membrane thickness, which contributed to the highest consistency coefficient K (82.87 ± 2.45 Pa・sⁿ), excellent 3D printing accuracy (97.00 ± 0.42%) and stability (99.00 ± 0.47%), and textural properties that met the IDDSI 4 level (International Dysphagia Diet Standardization Initiative) criteria for dysphagia foods. Additionally, pH treatment led to changes in the roughness of the interface, which in turn affected oral friction. Appropriate oral friction was beneficial for individuals with swallowing difficulties during eating. This work provided a theoretical basis for the rational design of 3D printed customized foods for dysphagia patients by regulating interfacial properties via pH.

对于吞咽困难的个体，口腔处理和易吞咽的特点是至关重要的。本研究旨在探讨pH值对芝麻油体（SOBs）界面膜厚度和粗糙度的调节机制及其对其理化性质、流变行为、质地特征、3D打印性和在吞咽困难食品中的适用性的影响。SOBs在4种pH水平（5.5、6.0、6.5和7.0）下处理，并进行系统表征。结果表明，pH显著改变了SOB中界面蛋白的组成，改变了界面蛋白的二级结构（α-螺旋和β-片含量）和分子间作用力（静电相互作用、氢键），从而调节了界面膜厚度。其中，pH为6.0时的SOB界面膜厚度最佳，稠度系数K最高（82.87±2.45 Pa·s·n）， 3D打印精度（97.00±0.42%）和稳定性（99.00±0.47%）优异，质地性能达到国际吞咽困难饮食标准化组织（IDDSI） 4级标准。此外，pH处理导致了界面粗糙度的变化，从而影响了口腔摩擦。适当的口腔摩擦对进食时吞咽困难的个体是有益的。本研究为通过pH调节界面特性为吞咽困难患者合理设计3D打印定制食品提供了理论依据。

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引用次数: 0

Multi-scale investigation into the flaxseed oil emulsions stabilized by soybean protein isolate - (−)-epigallocatechin gallate covalent complexes: An “Interface thickening – Structure unfolding – Antioxidant reinforcement” cascade mechanism 大豆分离蛋白-(−)-表没食子儿茶素没食子酸酯共价配合物稳定亚麻籽油乳的多尺度研究：“界面增厚-结构展开-抗氧化增强”级联机制

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-24 DOI: 10.1016/j.foodres.2026.118456

Kangning Li , Qidong Xue , Abdelaziz Elbarbary , Yuxuan Wang , Minjie Cao , Le Yu , Sri Raharjo , Ming Chang , Ruijie Liu

Plant protein-stabilized emulsions face challenges in physical and oxidative stability during storage, leading to a great limitation against the further application of these emulsions. The present study established a multiscale mechanism for enhancing flaxseed oil emulsion stability using soybean protein isolate (SPI) - (−)-epigallocatechin gallate (EGCG) covalent complexes. Complexes fabricated at varying SPI:EGCG mass ratios (200:1 to 20:1) via alkaline pH-shifting exhibited dose-dependent improvements in emulsion physical and oxidative stability. Macro-scale assessments, via droplet size, ζ-potential, and lipid oxidation measurements, revealed that higher EGCG incorporation reduced droplet size, increased ζ-potential magnitude, and suppressed lipid oxidation. Meso-scale dissipative particle dynamics simulations demonstrated EGCG-mediated interfacial thickening and uniform oil-water distribution. Molecular analysis confirmed covalent CS thiol-quinone and CN Schiff base linkages between the o-quinone form of EGCG and Lys/Cys residues in SPI, inducing SPI unfolding (β-sheet to random coil transition) and reduced surface hydrophobicity. Quantum chemical calculations revealed a narrowed HOMO-LUMO gap in covalently bound EGCG, enhancing interfacial antioxidant capacity. The stabilization cascade mechanism followed “Interface thickening – Structure unfolding – Antioxidant reinforcement” across scales. This work provides mechanistic insights for designing protein-polyphenol complexes and the wider application such as bioactive delivery and development of multiple products using emulsions stabilized by these complexes.

植物蛋白稳定乳剂在贮存过程中面临着物理稳定性和氧化稳定性方面的挑战，这极大地限制了它们的进一步应用。本研究建立了大豆分离蛋白(SPI) -(−)-表没食子儿茶素没食子酸酯（EGCG）共价配合物提高亚麻籽油乳液稳定性的多尺度机制。在不同SPI:EGCG质量比（200:1至20:1）下通过碱性ph转移制备的配合物显示出乳液物理和氧化稳定性的剂量依赖性改善。通过液滴大小、ζ-电位和脂质氧化测量进行的宏观评估显示，EGCG掺入越多，液滴大小减小，ζ-电位增大，脂质氧化受到抑制。中尺度耗散粒子动力学模拟表明，egcg介导的界面增厚和油水分布均匀。分子分析证实了EGCG的邻醌形式与SPI中的Lys/Cys残基之间的共价CS硫醌和CN席夫碱键，诱导SPI展开（β-片向随机卷曲过渡）和表面疏水性降低。量子化学计算表明，共价结合的EGCG的HOMO-LUMO间隙缩小，增强了界面抗氧化能力。稳定级联机制在尺度上遵循“界面增厚-结构展开-抗氧化增强”。这项工作为蛋白质-多酚复合物的设计和更广泛的应用提供了机制见解，如生物活性传递和使用这些复合物稳定的乳液开发多种产品。

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引用次数: 0

Charge-governed ionic essential oil-loaded liposomes for enhanced penetration and removal of Listeria monocytogenes biofilms 电荷控制离子精油负载脂质体，增强渗透和去除单核增生李斯特菌生物膜

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-24 DOI: 10.1016/j.foodres.2026.118488

Jinming Dai , Mei Bai , Tariq Aziz , Fatma Alshehri , Nada K. Alharbi , Ashwag Shami , Fakhria A. Al-Joufi , Haiying Cui , Lin Lin

The high incidence and spread of Listeria monocytogenes biofilms present significant challenges to conventional sterilization means, posing a serious threat to food safety. In the context of food microbial safety, this study employs Litsea cubeba essential oil (LC-EO) as a phytogenic antimicrobial and investigates the penetration and eradication mechanisms of ionic LC-EO-loaded liposomes against L. monocytogenes biofilms. Using rhamnolipids and chitosan for surface modification, two types of ionic essential oil-loaded liposomes with opposite charges yet comparable charge density and particle size were successfully prepared. The resultant surface-modified liposomes exhibited significantly improved stability in various aqueous environments compared to conventional liposomes, along with remarkable efficacy in biofilm removal. Biofilm retention assays revealed that anionic liposomes possess stronger biofilm penetration capacity, while cationic liposomes show enhanced adsorption rates on biofilm surfaces. When applied on different food-contact surfaces, ionic liposome solution effectively removed L. monocytogenes biofilms, reduced secondary contamination, thus improving food safety.

单核细胞增生李斯特菌生物膜的高发和传播对传统灭菌手段提出了重大挑战，对食品安全构成了严重威胁。在食品微生物安全的背景下，本研究以山苍子精油（LC-EO）为植物源性抗菌剂，研究负载LC-EO的离子脂质体对单核增生乳杆菌生物膜的渗透和清除机制。采用鼠李糖脂和壳聚糖进行表面改性，成功制备了两种电荷相反但电荷密度和粒径相当的离子精油负载脂质体。与传统脂质体相比，所得的表面修饰脂质体在各种水环境中表现出显著提高的稳定性，并具有显著的生物膜去除效果。生物膜保留实验表明，阴离子脂质体具有更强的生物膜渗透能力，而阳离子脂质体在生物膜表面的吸附率更高。离子脂质体溶液应用于不同的食品接触面，可有效去除单核增生乳杆菌生物膜，减少二次污染，提高食品安全性。

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引用次数: 0

A gradient risk of cognitive impairment with vegetarian diets in older adults: highest for vegan and potential benefit for pescatarian 老年人素食导致认知障碍的梯度风险：素食者最高，而鱼素者可能受益

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-23 DOI: 10.1016/j.foodres.2026.118455

Zhuo Song , Zijie He , Xuan Wang , Chaofang Lei , Mingli Ding , Zhijia Sun , Jigang Cao , Gang Ren , Yupeng Di

Background

With global ageing accelerating, cognitive impairment has emerged as a critical public health challenge. Although vegetarian diets are often promoted for their health benefits, their specific impact on cognitive function in older adults remains scientifically controversial and insufficiently studied, particularly across diverse populations.

Methods

This multi-national study analyzed data from China, Europe and the United States. Using logistic regression and mixed-effects models, we examined graded vegetarian diets' association with cognitive impairment in older adults, adjusting for key covariates. Findings were validated through sensitivity analyses and cross-cohort verification.

Results

Both lacto-ovo vegetarian (28% higher risk) and vegan (33% higher risk) diets showed significantly increased cognitive impairment risk compared to omnivorous diets. A pronounced gradient effect was observed, with stricter vegetarian diets associated with greater risk. This association was particularly strong in rural populations. Validation analyses confirmed these patterns in European cohorts and showed consistent trends in U.S. data.

Conclusion

Strict vegetarian diets are associated with elevated cognitive impairment risk in older adults, especially in rural areas. These findings highlight the need for careful consideration of dietary patterns in ageing populations and suggest that less restrictive vegetarian diets may be preferable for cognitive health.

随着全球老龄化的加速，认知障碍已成为一项重大的公共卫生挑战。尽管素食经常因其健康益处而受到宣传，但其对老年人认知功能的具体影响在科学上仍存在争议，研究不足，特别是在不同人群中。方法这项跨国研究分析了来自中国、欧洲和美国的数据。使用逻辑回归和混合效应模型，我们检查了分级素食饮食与老年人认知障碍的关系，调整了关键协变量。通过敏感性分析和交叉队列验证验证了研究结果。结果与杂食性饮食相比，乳蛋素食（风险高28%）和纯素食（风险高33%）饮食均显示认知障碍风险显著增加。观察到明显的梯度效应，严格的素食饮食与更高的风险相关。这种联系在农村人口中尤为明显。验证分析在欧洲队列中证实了这些模式，并在美国数据中显示出一致的趋势。结论严格素食与老年人认知障碍风险升高有关，特别是在农村地区。这些发现强调需要仔细考虑老年人口的饮食模式，并建议限制较少的素食饮食可能更有利于认知健康。

{"title":"A gradient risk of cognitive impairment with vegetarian diets in older adults: highest for vegan and potential benefit for pescatarian","authors":"Zhuo Song , Zijie He , Xuan Wang , Chaofang Lei , Mingli Ding , Zhijia Sun , Jigang Cao , Gang Ren , Yupeng Di","doi":"10.1016/j.foodres.2026.118455","DOIUrl":"10.1016/j.foodres.2026.118455","url":null,"abstract":"<div><h3>Background</h3><div>With global ageing accelerating, cognitive impairment has emerged as a critical public health challenge. Although vegetarian diets are often promoted for their health benefits, their specific impact on cognitive function in older adults remains scientifically controversial and insufficiently studied, particularly across diverse populations.</div></div><div><h3>Methods</h3><div>This multi-national study analyzed data from China, Europe and the United States. Using logistic regression and mixed-effects models, we examined graded vegetarian diets' association with cognitive impairment in older adults, adjusting for key covariates. Findings were validated through sensitivity analyses and cross-cohort verification.</div></div><div><h3>Results</h3><div>Both lacto-ovo vegetarian (28% higher risk) and vegan (33% higher risk) diets showed significantly increased cognitive impairment risk compared to omnivorous diets. A pronounced gradient effect was observed, with stricter vegetarian diets associated with greater risk. This association was particularly strong in rural populations. Validation analyses confirmed these patterns in European cohorts and showed consistent trends in U.S. data.</div></div><div><h3>Conclusion</h3><div>Strict vegetarian diets are associated with elevated cognitive impairment risk in older adults, especially in rural areas. These findings highlight the need for careful consideration of dietary patterns in ageing populations and suggest that less restrictive vegetarian diets may be preferable for cognitive health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118455"},"PeriodicalIF":8.0,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075735","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}

引用次数: 0

Dietary L-Se-methylselenocysteine suppresses liver tumor progression via integrated antioxidant, immune, and apoptotic modulation in mice 膳食l -硒甲基硒半胱氨酸通过综合抗氧化、免疫和凋亡调节抑制小鼠肝脏肿瘤进展

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-22 DOI: 10.1016/j.foodres.2026.118500

Hongan Li , Zhengyan Guo , Zeyuan Deng , Xiaomao Sun , Hui Zhang , Hongyan Li

L-Se-methylselenocysteine (L-SeMC) is a naturally occurring organic selenium compound with superior bioavailability and safety compared to inorganic forms. Although proposed to possess antitumor potential, its efficacy in hepatic tumor prevention and intervention remains poorly characterized. This study investigated the long-term preventive and short-term interventional effects of L-SeMC on hepatic tumor development in a mouse model. Tumor progression, oxidative stress, cytokine profiles, apoptosis-related gene and protein expression, and tumor cell apoptosis were comprehensively assessed. L-SeMC significantly inhibited tumor growth, with inhibition rates reaching 66.63% in the high-dose preventive cohort and 73.56% in the preventive-acute continuous intervention cohort. These effects were attributed to the enhancement of antioxidant defenses, as evidenced by increased levels of SOD, CAT, GPx, and GSH, and decreased MDA levels. Additionally, cytokine modulation was observed, with upregulation of IL-4, IL-10, TNF-α, and IFN-γ. Furthermore, apoptotic signaling was activated, marked by elevated levels of Bax, caspase-8/9, and an increased Bax/Bcl-2 ratio, corroborated by TUNEL staining. Remarkably, L-SeMC demonstrated these advantages without causing toxicity or exerting any detrimental effects on body weight or immune organ indices. Overall, the findings highlight L-SeMC as a food-derived bioactive compound capable of integrating antioxidant, immunomodulatory, and apoptotic mechanisms to suppress hepatic tumor progression. This work provides an experimental basis for developing L-SeMC-enriched functional foods and dietary strategies for hepatic tumor prevention.

l -硒甲基硒半胱氨酸（L-SeMC）是一种天然存在的有机硒化合物，与无机形式相比具有优越的生物利用度和安全性。虽然被认为具有抗肿瘤潜力，但其在肝脏肿瘤预防和干预方面的功效仍不清楚。本研究探讨了L-SeMC对小鼠肝肿瘤发展的长期预防和短期干预作用。综合评估肿瘤进展、氧化应激、细胞因子谱、凋亡相关基因和蛋白表达以及肿瘤细胞凋亡。L-SeMC显著抑制肿瘤生长，在高剂量预防组中抑制率达到66.63%，在预防-急性持续干预组中抑制率达到73.56%。这些作用归因于抗氧化防御的增强，如SOD、CAT、GPx和GSH水平的增加和MDA水平的降低。此外，观察到细胞因子的调节，IL-4、IL-10、TNF-α和IFN-γ上调。此外，凋亡信号被激活，以Bax、caspase-8/9水平升高和Bax/Bcl-2比值升高为标志，TUNEL染色证实了这一点。值得注意的是，L-SeMC显示出这些优势，而不会引起毒性或对体重或免疫器官指数产生任何有害影响。总之，研究结果强调L-SeMC作为一种食品来源的生物活性化合物，能够整合抗氧化、免疫调节和细胞凋亡机制，抑制肝脏肿瘤的进展。本研究为开发富含l - semc的功能性食品和预防肝脏肿瘤的饮食策略提供了实验依据。

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引用次数: 0

Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability 冷等离子体处理促进β-乳球蛋白淀粉样原纤维的形成：自组装机制、乳化特性和稳定性

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-22 DOI: 10.1016/j.foodres.2026.118469

Gongshuai Song , Tian Zhao , Yingcong Yang , Yangcheng Ge , Wei Tang , Taijiao Xiang , Danli Wang , Tinglan Yuan , Ling Li , Yong Cheng , Mengna Zhang , Jinyan Gong

The structural conversion of β-lactoglobulin (β-LG) into amyloid fibrils offers an effective strategy for developing functional biomaterials with enhanced physicochemical properties and functionalities. This study investigated the effect of cold plasma (CP) and ultrasound pretreatments on β-LG fibril (β-LGF) under acid-heat conditions (pH 2.0, 90 °C, 10 h) and explored the relationship between fibril structure and functional performance. Compared with the control, CP pretreatment significantly increased ThT fluorescence intensity by 1.9-fold, indicating enhanced fibril formation. Dynamic light scattering revealed that CP-treated fibrils (P-β-LGF) exhibited a reduced average particle size (183.6 ± 4.7 nm) and narrower distribution (PDI = 0.21) compared with ultrasound-treated (243.1 ± 6.5 nm) and control samples (278.4 ± 7.8 nm). FTIR and CD spectra confirmed the structural transition from α-helix to β-sheet, while SEM micrographs showed elongated, uniformly dispersed fibrils after CP pretreatment. Functionally, P-β-LGF exhibited the highest emulsifying activity index (51.2 m²/g), emulsion stability index (87.3%), and antioxidant activities, the emulsions stabilized by P-β-LGF-Dextran complex exhibited the superior thermal and ultraviolet stability of encapsulated lycopene. The highest retention rate (91.6%) was obtained in the emulsion. These findings demonstrated that CP treatment is an effective, green, and tunable strategy to regulate protein conformation and fibrillation kinetics, thereby enhancing the structural and functional properties of β-LG, providing new insights into the design of protein-based delivery systems for bioactive compounds.

β-乳球蛋白（β-LG）向淀粉样原纤维的结构转化为开发具有增强物理化学性质和功能的功能性生物材料提供了一种有效的策略。本研究考察了在酸热条件下（pH 2.0, 90℃，10 h）冷等离子体（CP）和超声预处理对β-LG纤维（β-LGF）的影响，并探讨了纤维结构与功能性能的关系。与对照组相比，CP预处理使ThT荧光强度显著提高1.9倍，表明原纤维形成增强。动态光散射结果显示，与超声处理的P-β-LGF（243.1±6.5 nm）和对照组（278.4±7.8 nm）相比，cp处理的P-β-LGF的平均粒径（183.6±4.7 nm）减小，PDI = 0.21。FTIR和CD谱证实了结构由α-螺旋向β-片状转变，而SEM显微图显示CP预处理后的原纤维呈细长、均匀分散的状态。在功能上，P-β-LGF具有最高的乳化活性指数（51.2 m2/g）、乳状液稳定性指数（87.3%）和抗氧化活性，P-β-LGF-葡聚糖络合物稳定的乳状液表现出较好的热稳定性和紫外稳定性。乳状液的保留率最高，为91.6%。这些发现表明，CP处理是一种有效的、绿色的、可调节的策略，可以调节蛋白质构象和纤颤动力学，从而增强β-LG的结构和功能特性，为设计基于蛋白质的生物活性化合物递送系统提供了新的见解。

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引用次数: 0

Biopolymer-based edible film incorporating Melaleuca Bracteata F. Muell. Essential oil with antimicrobial and antioxidant properties: A promising approach for strawberry fruit preservation 含有苞片千层的生物聚合物可食用薄膜。具有抗菌和抗氧化特性的精油：草莓果实保存的一种有前途的方法

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-22 DOI: 10.1016/j.foodres.2026.118498

Jinjie Yang , Yaqian Niu , Penghui Hu , Yunqing Song , Ruihan Dang , Linke Li , Yuke Zhang , Yanshu Gong , Yixuan Lin , Ying Xin

Biopolymer-based edible films embedded with antimicrobial agents provide an optimal platform for fruit preservation. In this work, Melaleuca Bracteata F. Muell. essential oil (M. bracteata EO) was initially extracted and followed by an assessment of its chemical composition, antioxidant, and antibacterial properties. The findings revealed that methyl eugenol (85.46%) and methyl cinnamate (9.18%) were the primary components of M. bracteata EO. The essential oil demonstrated 70.00% and 79.87% inhibition rates against 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) at a concentration of 20 mg/mL, respectively. Additionally, it exhibited the inhibition rates ranging from 90.07 to 100% and 76.93 to 100% against Colletotrichum fragariae and Colletotrichum acutatum within 3–5 days at a concentration of 0.4 μL/mL, with methyl eugenol playing a predominant role in these effects. Subsequently, chitosan (CS)-gelatin (Gel) composite films were developed by incorporating M. bracteata EO as an antimicrobial agent, and their physicochemical, mechanical, antifungal, and preservation properties were examined. The addition of M. bracteata EO increased the thickness of the CS-Gel composite films while reducing their water vapor permeability. Notably, the CS-Gel composite film with 1.0% M. bracteata EO exhibited a smoother surface with a flat cross-sectional morphology, enhanced thermal stability with a glass transition temperature of 132.25 °C and a melting transition temperature of 149.68 °C, along with superior mechanical strength, water barrier properties, and antifungal activity. Furthermore, this composite film reduced the weight loss of strawberry by 41.02% and 26.10%, and increased their soluble solids and titratable acidity contents by 8.11% and 10.81%, and 24.39% and 10.64%, respectively, thereby effectively extending the shelf life of strawberry for up to 5 days. This research confirms that the CS-Gel composite film incorporating M. bracteata EO holds significant promise as a matrix for preserving post-harvest strawberries.

嵌入抗菌剂的生物聚合物可食用薄膜为水果保存提供了最佳平台。在这项工作中，千层苞片F. Muell。首先提取精油（M. bracteata EO），然后对其化学成分、抗氧化和抗菌性能进行评估。结果表明，丁香酚甲酯（85.46%）和肉桂酸甲酯（9.18%）是小苞草的主要成分。在浓度为20 mg/mL时，该精油对2,2-二苯基-1-吡啶肼和2,2 ' -氮唑-（3-乙基苯并噻唑-6-磺酸）的抑制率分别为70.00%和79.87%。在浓度为0.4 μL/mL的条件下，3 ~ 5 d内对灰炭疽菌和尖炭疽菌的抑制率分别为90.07 ~ 100%和76.93 ~ 100%，其中甲基丁香酚对灰炭疽菌和尖炭疽菌的抑制作用最大。以壳聚糖(CS)-明胶（Gel）为抗菌剂，制备壳聚糖(CS)-明胶（Gel）复合膜，并对其理化、力学、抗真菌和保存性能进行了研究。添加短苞草EO增加了CS-Gel复合膜的厚度，同时降低了其水蒸气透气性。值得注意的是，含有1.0%小角藻EO的CS-Gel复合膜具有更光滑的表面和平坦的横截面形态，增强了热稳定性，玻璃化转变温度为132.25℃，熔融转变温度为149.68℃，同时具有优异的机械强度、水阻隔性能和抗真菌活性。复合膜使草莓的失重率分别降低了41.02%和26.10%，可溶性固形物和可滴定酸含量分别提高了8.11%和10.81%，24.39%和10.64%，有效延长了草莓的保质期，最长可达5 d。本研究证实，cs -凝胶复合膜含有M. brbrteata EO具有重要的前景，作为保存收获后草莓的基质。

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引用次数: 0

Critical assessment of machine learning approaches for classification, dynamic prediction and surrogate Modeling in food fermentation 食品发酵中分类、动态预测和代理建模的机器学习方法的关键评估

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-22 DOI: 10.1016/j.foodres.2026.118403

Núria Campo-Manzanares , Artai R. Moimenta , Eva Balsa-Canto

Machine learning (ML) is increasingly being used in food science due to its ability to extract insights from large datasets. However, the advantages of ML over traditional mechanistic knowledge-based models remain unclear, especially under the limited data conditions often encountered in food bioprocesses. This study aims to address this gap by critically evaluating supervised ML techniques—specifically decision trees, support vector machines, and neural networks—in comparison to a knowledge-based model (KB), using wine fermentation as a practical, experimental example.

We evaluated these approaches in three tasks. Tasks 1 and 2 use time-series fermentation data to (1) classify industrial yeast strains based on their metabolite profiles and (2) predict fermentation dynamics. Task 3 focuses on creating a fast surrogate model using ML techniques applied to synthetic data generated by a mechanistic model.

For yeast strain classification, we achieved our highest test accuracy of 74% when utilizing all available metabolite data. In predicting fermentation dynamics, the KB model outperformed the ML models, achieving an average normalized root mean squared error of approximately 6%. The ML models, when additional data was incorporated, had a prediction error of around 7.6%. Lastly, a deep learning surrogate model trained solely on synthetic, mechanistic data demonstrated very low errors (around 0.6%) on test sets, compared to the KB model, while also reducing simulation time by a factor of 30.

Our findings highlight the significance of experimental design: although ML models perform well when trained on large and diverse datasets, they often struggle with limited data or when predicting outcomes beyond the conditions observed during training. In contrast, mechanistic models show better generalization and biological interpretability. The complementary nature of both approaches suggests that combining them can lead to more robust, data-informed design and control in complex fermentation systems. Leveraging these complementary strengths, we developed and validated a hybrid model that integrates knowledge-based predictions with a residual neural network to correct systematic errors, reducing overall NRMSE from 6% to 5% and improving prediction for most key compounds.

机器学习（ML）越来越多地用于食品科学，因为它能够从大型数据集中提取见解。然而，机器学习相对于传统的基于机械知识的模型的优势仍然不清楚，特别是在食品生物过程中经常遇到的有限数据条件下。本研究旨在通过与基于知识的模型（KB）相比，批判性地评估有监督的机器学习技术（特别是决策树、支持向量机和神经网络）来解决这一差距，并将葡萄酒发酵作为一个实际的实验示例。我们在三个任务中评估了这些方法。任务1和任务2使用时间序列发酵数据(1)根据工业酵母菌的代谢物谱对其进行分类，(2)预测发酵动态。任务3侧重于使用应用于由机制模型生成的合成数据的ML技术创建快速代理模型。对于酵母菌株分类，当利用所有可用的代谢物数据时，我们达到了74%的最高测试准确性。在预测发酵动力学方面，KB模型优于ML模型，平均标准化均方根误差约为6%。当加入额外数据时，ML模型的预测误差约为7.6%。最后，与KB模型相比，仅在合成机械数据上训练的深度学习代理模型在测试集上显示出非常低的误差（约0.6%），同时还将模拟时间减少了30倍。我们的研究结果强调了实验设计的重要性：尽管ML模型在大型和多样化的数据集上训练时表现良好，但它们经常在有限的数据或在预测训练期间观察到的结果时遇到困难。相比之下，机制模型具有更好的通用性和生物学解释性。这两种方法的互补性表明，将它们结合起来可以在复杂的发酵系统中实现更稳健、更有数据依据的设计和控制。利用这些互补优势，我们开发并验证了一个混合模型，该模型将基于知识的预测与残差神经网络相结合，以纠正系统错误，将总体NRMSE从6%降低到5%，并提高了对大多数关键化合物的预测。

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引用次数: 0

Inactivation mechanisms and parameter optimization of argon–oxygen low-pressure cold plasma against foodborne pathogens in suspension and on cheese 氩氧低压冷等离子体对悬浮液和奶酪中食源性致病菌的失活机理及参数优化

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-22 DOI: 10.1016/j.foodres.2026.118491

Rihua Xu , Geqi Qi , Hai Zhang , Haoguo Deng , Jun Zhu

This study quantified the bactericidal efficacy of Ar/O₂ low-pressure cold plasma (LPCP) against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in suspension and on cheese surfaces. A 1-min treatment (250 W) produced reductions of 2.64 ± 0.19, 2.45 ± 0.06 and 2.68 ± 0.16 log CFU/ml, respectively, without significant inter-species differences. Growth curves showed delayed mid-log times and lower maximal densities (p < 0.01). Membrane disruption was confirmed by increased malondialdehyde and protein leakage (p < 0.01), while scanning electron microscopy revealed extensive cell disruption. Fourier-transform infrared spectroscopy indicated loss of lipid and protein signals, and flow cytometry showed up to 50% membrane-compromised cells for L. monocytogenes. Response-surface optimization (power 110 W, 1.7 min, 8% O₂) predicted 2.47 log CFU/ml reduction for S. aureus; validation on cheese yielded 1.64 ± 0.10, 1.17 ± 0.58 and 1.33 ± 0.25 log reduction for E. coli, S. aureus and L. monocytogenes, respectively. Confocal laser scanning microscopy indicated preserved cheese microstructure after <1 min, whereas longer exposures generated dehydration cracks. Thiobarbituric acid-reactive substances remained unchanged at 0.83 min but rose significantly after 1.67 min (p < 0.05); sensory scores for odour and texture declined at 2.5 min, with slight oxidized flavor yet unchanged overall acceptability. Ar/O₂ LPCP affords a rapid, non-thermal route for food-surface decontamination that enhances safety by disrupting bacterial membrane integrity.

本研究量化了Ar/O₂低压冷等离子体（LPCP）对悬浮液和奶酪表面的大肠杆菌、金黄色葡萄球菌和单核细胞增生李斯特菌的杀菌效果。1 min （250 W）处理分别降低了2.64±0.19、2.45±0.06和2.68±0.16 log CFU/ml，种间差异不显著。生长曲线显示中对数时间延迟，最大密度降低（p < 0.01）。丙二醛增加和蛋白质渗漏证实了膜破坏（p < 0.01），而扫描电镜显示广泛的细胞破坏。傅里叶变换红外光谱显示脂质和蛋白质信号的丢失，流式细胞术显示高达50%的单核增生乳杆菌膜受损细胞。响应面优化（功率110 W， 1.7 min, 8% O₂）预测金黄色葡萄球菌降低2.47 log CFU/ml；在奶酪上验证，大肠杆菌、金黄色葡萄球菌和单核增生乳杆菌分别降低了1.64±0.10、1.17±0.58和1.33±0.25 log。共聚焦激光扫描显微镜显示，1 min后奶酪微结构得以保存，而较长时间曝光则产生脱水裂缝。硫代巴比妥酸反应物质在0.83 min时保持不变，但在1.67 min时显著升高（p < 0.05）；气味和质地的感官评分在2.5分钟后下降，有轻微的氧化味道，但总体可接受性不变。Ar/O₂lcpp为食品表面净化提供了一种快速、非热的途径，通过破坏细菌膜的完整性来提高安全性。

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引用次数: 0