Pub Date : 2026-01-19DOI: 10.1016/j.foodres.2026.118477
Qishan Suo , Yang Yue , Jing Wang , Ning Wu , Lihua Geng , Quanbin Zhang
Chlamydomonas reinhardtii, a nutrient-rich microalga and emerging food resource, remains largely unexplored as a source of bioactive peptides. In this study, eight protease hydrolysates were prepared from C. reinhardtii. Among these, the alkaline protease hydrolysate (CRPA) demonstrated the most potent activity, exhibiting strong angiotensin-I converting enzyme (ACE) inhibitory activity in vitro and significant in vivo antihypertensive activity in spontaneously hypertensive rats (SHRs), with the effective dose corresponding to an estimated human-equivalent dose of 16 mg/kg/day. Using bioassay-guided isolation strategy, the first ACE-inhibitory peptide IDYRY (ID-5) was identified from C. reinhardtii, exhibiting an IC50 value of 18.54 ± 5.57 μM. ID-5 was characterized as a noncompetitive ACE inhibitor with confirmed antihypertensive activity both in vitro and in vivo. Molecular dynamics simulations revealed that ID-5 forms unique hydrogen bonds with Asp415 and Arg522, distinguishing its binding mechanism from that of captopril or lisinopril. Collectively, these findings highlight the enhanced bioactivity of CRPA and position C. reinhardtii as a sustainable microalgal source for developing functional foods and nutraceuticals aimed at blood pressure management.
{"title":"Discovery and molecular mechanism of a novel antihypertensive peptide from Chlamydomonas reinhardtii based on molecular docking, molecular dynamics simulation, in vitro, and in vivo analysis","authors":"Qishan Suo , Yang Yue , Jing Wang , Ning Wu , Lihua Geng , Quanbin Zhang","doi":"10.1016/j.foodres.2026.118477","DOIUrl":"10.1016/j.foodres.2026.118477","url":null,"abstract":"<div><div><em>Chlamydomonas reinhardtii,</em> a nutrient-rich microalga and emerging food resource, remains largely unexplored as a source of bioactive peptides. In this study, eight protease hydrolysates were prepared from <em>C. reinhardtii</em>. Among these, the alkaline protease hydrolysate (CRPA) demonstrated the most potent activity, exhibiting strong angiotensin-I converting enzyme (ACE) inhibitory activity <em>in vitro</em> and significant <em>in vivo</em> antihypertensive activity in spontaneously hypertensive rats (SHRs), with the effective dose corresponding to an estimated human-equivalent dose of 16 mg/kg/day. Using bioassay-guided isolation strategy, the first ACE-inhibitory peptide IDYRY (ID-5) was identified from <em>C. reinhardtii</em>, exhibiting an IC<sub>50</sub> value of 18.54 ± 5.57 μM. ID-5 was characterized as a noncompetitive ACE inhibitor with confirmed antihypertensive activity both <em>in vitro</em> and <em>in vivo</em>. Molecular dynamics simulations revealed that ID-5 forms unique hydrogen bonds with Asp415 and Arg522, distinguishing its binding mechanism from that of captopril or lisinopril. Collectively, these findings highlight the enhanced bioactivity of CRPA and position <em>C. reinhardtii</em> as a sustainable microalgal source for developing functional foods and nutraceuticals aimed at blood pressure management.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118477"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025600","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118460
Chao-Yue Kong , Zhan-Ming Li , Bing Han , Yu-Qin Mao , Hui-Ling Chen , Jia-Ting Huang , Li-Shun Wang
Obesity is a major global health concern associated with metabolic disorders. This study investigated the anti-obesity effects of tangerine peel polysaccharide, a citrus-derived prebiotic, and elucidated its microbiota-dependent mechanisms. In high-fat diet (HFD)–induced obese mice, tangerine peel polysaccharide supplementation markedly reduced body weight gain, improved insulin sensitivity, and alleviated hepatic steatosis and systemic inflammation. Depletion of gut microbiota by antibiotics abolished these beneficial effects, indicating that tangerine peel polysaccharide acts in a microbiota-dependent manner. 16S rRNA sequencing and targeted metabolomics revealed that tangerine peel polysaccharide enriched acetate-producing Bacteroides and increased acetate levels. Furthermore, acetate administration mimicked tangerine peel polysaccharide's effects, attenuating hepatic lipid accumulation and reducing body weight gain in HFD-fed mice. Collectively, these findings suggest that tangerine peel polysaccharide exerts anti-obesity effects that are associated with gut microbiota modulation and potentially mediated through increased microbial acetate production, highlighting its potential as a natural dietary intervention for obesity management.
{"title":"Modulation of gut microbiota by tangerine peel polysaccharide: A promising strategy for obesity management via acetic acid production","authors":"Chao-Yue Kong , Zhan-Ming Li , Bing Han , Yu-Qin Mao , Hui-Ling Chen , Jia-Ting Huang , Li-Shun Wang","doi":"10.1016/j.foodres.2026.118460","DOIUrl":"10.1016/j.foodres.2026.118460","url":null,"abstract":"<div><div>Obesity is a major global health concern associated with metabolic disorders. This study investigated the anti-obesity effects of tangerine peel polysaccharide, a citrus-derived prebiotic, and elucidated its microbiota-dependent mechanisms. In high-fat diet (HFD)–induced obese mice, tangerine peel polysaccharide supplementation markedly reduced body weight gain, improved insulin sensitivity, and alleviated hepatic steatosis and systemic inflammation. Depletion of gut microbiota by antibiotics abolished these beneficial effects, indicating that tangerine peel polysaccharide acts in a microbiota-dependent manner. 16S rRNA sequencing and targeted metabolomics revealed that tangerine peel polysaccharide enriched acetate-producing Bacteroides and increased acetate levels. Furthermore, acetate administration mimicked tangerine peel polysaccharide's effects, attenuating hepatic lipid accumulation and reducing body weight gain in HFD-fed mice. Collectively, these findings suggest that tangerine peel polysaccharide exerts anti-obesity effects that are associated with gut microbiota modulation and potentially mediated through increased microbial acetate production, highlighting its potential as a natural dietary intervention for obesity management.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118460"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075431","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118461
Meijuan Xu , Tianwen Liu , Honglin Li , Yan Zhang , Yuran Shi , Xinfeng Yue , Yanjin Chen , Zhenhui Zhang , Xingxing Wang , Jian Zou
This study investigated the structural changes and prebiotic potential in hydrothermal modified starches from Chinese yam (Jiaozuo, China), namely annealed (ANN) and heat-moisture treated (HMT) starch, during fermentation by Lactobacillus plantarum. The results demonstrated that the degradation pathway of starch is fundamentally dictated by its pretreatment-induced structure. Native starch (NS) resisted microbial action due to its compact architecture, while ANN starch underwent selective degradation due to the swelling of plasticized amorphous regions. In contrast, HMT starch exhibited a distinctive slow-release profile, characterized by the enzymatic cleavage of long-chain amylopectin and a gradual decline in relative crystallinity, which facilitated a sustained release of carbon sources. In vitro fecal fermentation results revealed that HMT starch fermented for 32 h with Lactobacillus plantarum (HMT32) most effectively regulated gut microbiota composition by promoting the growth of beneficial genera such as Ligilactobacillus and Limosilactobacillus, while inhibiting opportunistic pathogens including Enterococcus and Escherichia-Shigella. The HMT32 group specifically enriched microbial biomarkers associated with Lactobacilli. These findings demonstrate that the combination of physical modification and microbial fermentation synergistically improves the prebiotic functionality of starch, positioning HMT starch as a promising targeted prebiotic material for improving gut health.
{"title":"Comparative study of annealed and heat-moisture treated starch: Structural properties and prebiotic functionality after Lactobacillus plantarum fermentation","authors":"Meijuan Xu , Tianwen Liu , Honglin Li , Yan Zhang , Yuran Shi , Xinfeng Yue , Yanjin Chen , Zhenhui Zhang , Xingxing Wang , Jian Zou","doi":"10.1016/j.foodres.2026.118461","DOIUrl":"10.1016/j.foodres.2026.118461","url":null,"abstract":"<div><div>This study investigated the structural changes and prebiotic potential in hydrothermal modified starches from Chinese yam (Jiaozuo, China), namely annealed (ANN) and heat-moisture treated (HMT) starch, during fermentation by <em>Lactobacillus plantarum</em>. The results demonstrated that the degradation pathway of starch is fundamentally dictated by its pretreatment-induced structure. Native starch (NS) resisted microbial action due to its compact architecture, while ANN starch underwent selective degradation due to the swelling of plasticized amorphous regions. In contrast, HMT starch exhibited a distinctive slow-release profile, characterized by the enzymatic cleavage of long-chain amylopectin and a gradual decline in relative crystallinity, which facilitated a sustained release of carbon sources. <em>In vitro</em> fecal fermentation results revealed that HMT starch fermented for 32 h with <em>Lactobacillus plantarum</em> (HMT32) most effectively regulated gut microbiota composition by promoting the growth of beneficial genera such as <em>Ligilactobacillus</em> and <em>Limosilactobacillus</em>, while inhibiting opportunistic pathogens including <em>Enterococcus</em> and <em>Escherichia-Shigella</em>. The HMT32 group specifically enriched microbial biomarkers associated with <em>Lactobacilli</em>. These findings demonstrate that the combination of physical modification and microbial fermentation synergistically improves the prebiotic functionality of starch, positioning HMT starch as a promising targeted prebiotic material for improving gut health.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118461"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025599","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118482
Hao Wang , Lingna Meng , Hui Li, Ziyi Li, Simin Li, Rui Bai, Haibei Chi, Xiaoge Wang
Packaging systems that preserve the freshness of food products during short-distance transportation and storage are crucial for maintaining product quality. In this study, nanofibrous films were developed by encapsulating curcumin (Cur) within a mixed solution of polyethylene oxide (PEO) and Zein, combined with ethyl cellulose (EC). The nanofibers were fabricated using a side-by-side electrospinning method, where parallel needles were employed to generate a double-rooted, parallel structure with closely aligned fibers, as observed under microscopy. The nanofiber films were characterized and evaluated for mechanical properties, thermal stability, water resistance, antioxidant capacity, controlled release of active substances, bacteriostatic efficacy, and their application to meat products. The results indicated that the juxtaposed nanofiber films exhibited optimal morphology and functionality, with the most cost-effective performance achieved when the solution containing PEO and Zein (with embedded Cur) was pumped at 1.0 mL/h, while the EC solution was pumped at 0.6 mL/h. To assess the bacteriostatic performance, controlled experiments were conducted using a colony counting method to test the film's effectiveness against Escherichia coli and Staphylococcus aureus under both illuminated and dark conditions. The findings revealed that the nanofiber films demonstrated a significantly stronger bacteriostatic effect under light exposure, confirming their potential for enhancing food safety during transportation and storage.
{"title":"Study on physicochemical properties and light-controlled antibacterial activity of side-by-side nanofiber films prepared by dual-channel electrospinning system","authors":"Hao Wang , Lingna Meng , Hui Li, Ziyi Li, Simin Li, Rui Bai, Haibei Chi, Xiaoge Wang","doi":"10.1016/j.foodres.2026.118482","DOIUrl":"10.1016/j.foodres.2026.118482","url":null,"abstract":"<div><div>Packaging systems that preserve the freshness of food products during short-distance transportation and storage are crucial for maintaining product quality. In this study, nanofibrous films were developed by encapsulating curcumin (Cur) within a mixed solution of polyethylene oxide (PEO) and Zein, combined with ethyl cellulose (EC). The nanofibers were fabricated using a side-by-side electrospinning method, where parallel needles were employed to generate a double-rooted, parallel structure with closely aligned fibers, as observed under microscopy. The nanofiber films were characterized and evaluated for mechanical properties, thermal stability, water resistance, antioxidant capacity, controlled release of active substances, bacteriostatic efficacy, and their application to meat products. The results indicated that the juxtaposed nanofiber films exhibited optimal morphology and functionality, with the most cost-effective performance achieved when the solution containing PEO and Zein (with embedded Cur) was pumped at 1.0 mL/h, while the EC solution was pumped at 0.6 mL/h. To assess the bacteriostatic performance, controlled experiments were conducted using a colony counting method to test the film's effectiveness against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> under both illuminated and dark conditions. The findings revealed that the nanofiber films demonstrated a significantly stronger bacteriostatic effect under light exposure, confirming their potential for enhancing food safety during transportation and storage.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118482"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025601","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118468
Wensi Xu , Chen Yang , Aihua Deng , Ruisong Wang , Liang Song , Dayong Zhou , Qifu Yang
This study systematically evaluated a two-stage heating strategy incorporating steaming, boiling, or microwave preconditioning on protein properties, water distribution, texture, flavor, and digestibility of roasted crayfish (Procambarus clarkii). Results demonstrated that preconditioning methods critically modulated protein conformational changes and water states, thereby governing final quality attributes. While direct roasting (control) exhibited the lowest carbonyl content (5.99 μmol/kg) but the highest disulfide bond formation (0.27 μmol/g), steam-roasting effectively minimized protein oxidation (0.19 μmol/g disulfide bonds) and promoted controlled unfolding, as reflected by increased surface hydrophobicity. Moist-heat preconditioning, particularly steam-roasting, significantly enhanced water retention, achieving the highest water-holding capacity (86.51%). Steam-roasting also optimized textural properties through balanced hardness and springiness. Flavor analysis revealed that steam-roasting yielded the highest furans content (0.026 μg/g) and total volatile compounds (5.50 μg/g), whereas boil-roasting enriched umami amino acids. The superior in vitro protein digestibility of steam-roasting group was closely associated with reduced protein aggregation. Collectively, the two-stage heating strategy, especially steam preconditioning, synergistically improved sensory and nutritional quality by precisely regulating protein–water interactions and Maillard reaction pathways, providing an effective approach for premium roasted crayfish production.
{"title":"Two-stage heating strategy modulates protein conformation, water distribution, and sensory quality in roasted crayfish (Procambarus clarkii)","authors":"Wensi Xu , Chen Yang , Aihua Deng , Ruisong Wang , Liang Song , Dayong Zhou , Qifu Yang","doi":"10.1016/j.foodres.2026.118468","DOIUrl":"10.1016/j.foodres.2026.118468","url":null,"abstract":"<div><div>This study systematically evaluated a two-stage heating strategy incorporating steaming, boiling, or microwave preconditioning on protein properties, water distribution, texture, flavor, and digestibility of roasted crayfish (<em>Procambarus clarkii</em>). Results demonstrated that preconditioning methods critically modulated protein conformational changes and water states, thereby governing final quality attributes. While direct roasting (control) exhibited the lowest carbonyl content (5.99 μmol/kg) but the highest disulfide bond formation (0.27 μmol/g), steam-roasting effectively minimized protein oxidation (0.19 μmol/g disulfide bonds) and promoted controlled unfolding, as reflected by increased surface hydrophobicity. Moist-heat preconditioning, particularly steam-roasting, significantly enhanced water retention, achieving the highest water-holding capacity (86.51%). Steam-roasting also optimized textural properties through balanced hardness and springiness. Flavor analysis revealed that steam-roasting yielded the highest furans content (0.026 μg/g) and total volatile compounds (5.50 μg/g), whereas boil-roasting enriched umami amino acids. The superior in vitro protein digestibility of steam-roasting group was closely associated with reduced protein aggregation. Collectively, the two-stage heating strategy, especially steam preconditioning, synergistically improved sensory and nutritional quality by precisely regulating protein–water interactions and Maillard reaction pathways, providing an effective approach for premium roasted crayfish production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118468"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025702","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}
Minced pork stored at −35 °C, −35 °C + 0.9% tara gum (TG, glassy state), and − 46 °C (glassy state) was used to evaluate the effect of TG on quality during glassy-state frozen storage (0–180 days) and its underlying mechanism. Adding 0.9% TG increased the glass transition temperature (Tg’) of minced pork from −45.4 °C to −34.9 °C, thereby achieving a glassy state at −35 °C. Results showed that compared with the −35 °C group, the −35 °C + 0.9% TG group significantly alleviated quality deterioration (P < 0.05), and its preservation quality was comparable to that of the −46 °C group. Specifically, the −35 °C + 0.9% TG and − 46 °C group showed no significant differences (P > 0.05) in color, thawing loss, centrifugal loss, Ca2+-ATPase activity, free amino content, or ice crystal size. However, the TG treatment group more effectively inhibited water migration and the unfolding of myofibrillar protein (MP). Compared with the −46 °C group, the −35 °C + 0.9% TG group reduced the fluorescence peak wavelength, T21, and T22 relaxation times by 5.17%, 3.88%, and 5.67%, respectively, while increasing α-helix content by 2.58%. These findings provide theoretical support for reducing energy consumption in deep-freeze storage and expanding the application of natural polysaccharides in glassy-state frozen storage.
{"title":"Quality improvement of minced pork during glassy-state frozen storage with high glass transition temperature induced by tara gum","authors":"Xiufang Xia , Youling Feng , Tingting Zhang , Wuyun Chen , Weiwei Liang , Fangfei Li","doi":"10.1016/j.foodres.2026.118475","DOIUrl":"10.1016/j.foodres.2026.118475","url":null,"abstract":"<div><div>Minced pork stored at −35 °C, −35 °C + 0.9% tara gum (TG, glassy state), and − 46 °C (glassy state) was used to evaluate the effect of TG on quality during glassy-state frozen storage (0–180 days) and its underlying mechanism. Adding 0.9% TG increased the glass transition temperature (Tg’) of minced pork from −45.4 °C to −34.9 °C, thereby achieving a glassy state at −35 °C. Results showed that compared with the −35 °C group, the −35 °C + 0.9% TG group significantly alleviated quality deterioration (<em>P <</em> 0.05), and its preservation quality was comparable to that of the −46 °C group. Specifically, the −35 °C + 0.9% TG and − 46 °C group showed no significant differences (<em>P</em> > 0.05) in color, thawing loss, centrifugal loss, Ca<sup>2+</sup>-ATPase activity, free amino content, or ice crystal size. However, the TG treatment group more effectively inhibited water migration and the unfolding of myofibrillar protein (MP). Compared with the −46 °C group, the −35 °C + 0.9% TG group reduced the fluorescence peak wavelength, <em>T</em><sub>21</sub>, and <em>T</em><sub>22</sub> relaxation times by 5.17%, 3.88%, and 5.67%, respectively, while increasing α-helix content by 2.58%. These findings provide theoretical support for reducing energy consumption in deep-freeze storage and expanding the application of natural polysaccharides in glassy-state frozen storage.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118475"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075426","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 : 2026-01-19DOI: 10.1016/j.foodres.2026.118454
Xingying Xue , Zhiwen Qi , Hao Zhou , Ran Tao , Wenjun Li , Qin He , Jiandu Lei , Chengzhang Wang
A pulsed ultrasound-assisted deep eutectic solvent (DES) strategy enabled high-efficiency tannin extraction from chestnut burr waste, yielding 104.40 ± 4.31 mg TAE/g DW—2.1-fold higher than conventional aqueous extraction. Comprehensive mechanistic investigations revealed synergistic effects: DES components enhanced hydrogen bonding and electrostatic attraction with tannins, while a favorable solvation energy barrier (ΔG = −85.15 kcal/mol) facilitated extraction. Advanced spectroscopic analysis (FT-IR, HPLC-IT-TOF-MS2) demonstrated DES-induced structural stabilization of hydrolysable tannins, with key components exhibiting a 3.1-fold increase in relative abundance. Specifically, DES was found to suppress water activity while forming protective tannin-DES complexes, as evidenced by characteristic upfield 1H NMR shifts (Δδ = −0.19 ppm) and distinct vibrational frequency changes. The sustainability of this method was validated through five successful recycling trials and comprehensive green metric assessments. DES-extracted tannins demonstrated >1.2-fold enhanced antioxidant capacity and superior antibacterial activity compared to aqueous extracts. This work establishes an innovative method for agroforestry waste valorization and advances green extraction technologies.
{"title":"Pulsed ultrasound-assisted deep eutectic solvent-mediated stabilization and bioactivity enhancement of hydrolysable tannins from chestnut (Castanea mollissima) burrs","authors":"Xingying Xue , Zhiwen Qi , Hao Zhou , Ran Tao , Wenjun Li , Qin He , Jiandu Lei , Chengzhang Wang","doi":"10.1016/j.foodres.2026.118454","DOIUrl":"10.1016/j.foodres.2026.118454","url":null,"abstract":"<div><div>A pulsed ultrasound-assisted deep eutectic solvent (DES) strategy enabled high-efficiency tannin extraction from chestnut burr waste, yielding 104.40 ± 4.31 mg TAE/g DW—2.1-fold higher than conventional aqueous extraction. Comprehensive mechanistic investigations revealed synergistic effects: DES components enhanced hydrogen bonding and electrostatic attraction with tannins, while a favorable solvation energy barrier (ΔG = −85.15 kcal/mol) facilitated extraction. Advanced spectroscopic analysis (FT-IR, HPLC-IT-TOF-MS<sup>2</sup>) demonstrated DES-induced structural stabilization of hydrolysable tannins, with key components exhibiting a 3.1-fold increase in relative abundance. Specifically, DES was found to suppress water activity while forming protective tannin-DES complexes, as evidenced by characteristic upfield <sup>1</sup>H NMR shifts (Δδ = −0.19 ppm) and distinct vibrational frequency changes. The sustainability of this method was validated through five successful recycling trials and comprehensive green metric assessments. DES-extracted tannins demonstrated >1.2-fold enhanced antioxidant capacity and superior antibacterial activity compared to aqueous extracts. This work establishes an innovative method for agroforestry waste valorization and advances green extraction technologies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118454"},"PeriodicalIF":8.0,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025597","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 : 2026-01-18DOI: 10.1016/j.foodres.2026.118472
Qihong Jiang , Shiqi He , Yuan Liu , Jiarong Li , Lin Li , Bing Li , Xia Zhang
Aqueous Pickering foams offer promising opportunities in the aerated food sector but are often limited by low foaming efficiency and poor long-term stability. Fat crystal (SLPs) derived from fully hydrogenated soybean oil (FH), stabilized with either Tween 40 (FH-T40-SLPs) or sodium caseinate (FH-SC-SLPs), were developed to address these challenges. To better mimic real food systems, food gum (FG), sodium caseinate (SC), and their combinations were incorporated to investigate their effects on particle characteristics, interfacial behavior, and foam performance. FH-T40-SLPs (271.7 ± 1.90 nm) exhibited rough, polyhedral structures with mixed α and β polymorphs, higher viscosity, relying on the formation of rigid, interconnected interfacial crystalline layers and gel-like particle networks to reinforce the interface and enhance both foamability and stability. In contrast, smooth, α-crystal FH-SC-SLPs (289.0 ± 1.40 nm) were more sensitive to additive-induced changes due to flexible, loosely packed interfacial films. FG and SC modulated particle size, zeta potential, and interfacial properties, with FH-T40-SLPs maintaining structural uniformity and forming stable interfacial networks. Foams stabilized by FH-T40-SLPs with FG, SC, or their mixtures exhibited smaller and more uniform bubbles, higher bubble density, and enhanced viscoelastic moduli (G′ and G″) compared to FH-SC-SLP-stabilized foams. Notably, the synergistic effects of FG and SC extended foam shelf life from 15 to 45 days by reinforcing interfacial layer formation and stabilizing multilayered fat crystal networks. This work provides insights into designing ultra-stable edible foams using lipid-based Pickering stabilizers and food-grade additives.
{"title":"Interface synergy in aqueous Pickering foams: Effects of food gums and sodium Caseinate on the interfacial properties of fat crystal","authors":"Qihong Jiang , Shiqi He , Yuan Liu , Jiarong Li , Lin Li , Bing Li , Xia Zhang","doi":"10.1016/j.foodres.2026.118472","DOIUrl":"10.1016/j.foodres.2026.118472","url":null,"abstract":"<div><div>Aqueous Pickering foams offer promising opportunities in the aerated food sector but are often limited by low foaming efficiency and poor long-term stability. Fat crystal (SLPs) derived from fully hydrogenated soybean oil (FH), stabilized with either Tween 40 (FH-T40-SLPs) or sodium caseinate (FH-SC-SLPs), were developed to address these challenges. To better mimic real food systems, food gum (FG), sodium caseinate (SC), and their combinations were incorporated to investigate their effects on particle characteristics, interfacial behavior, and foam performance. FH-T40-SLPs (271.7 ± 1.90 nm) exhibited rough, polyhedral structures with mixed α and β polymorphs, higher viscosity, relying on the formation of rigid, interconnected interfacial crystalline layers and gel-like particle networks to reinforce the interface and enhance both foamability and stability. In contrast, smooth, α-crystal FH-SC-SLPs (289.0 ± 1.40 nm) were more sensitive to additive-induced changes due to flexible, loosely packed interfacial films. FG and SC modulated particle size, zeta potential, and interfacial properties, with FH-T40-SLPs maintaining structural uniformity and forming stable interfacial networks. Foams stabilized by FH-T40-SLPs with FG, SC, or their mixtures exhibited smaller and more uniform bubbles, higher bubble density, and enhanced viscoelastic moduli (G′ and G″) compared to FH-SC-SLP-stabilized foams. Notably, the synergistic effects of FG and SC extended foam shelf life from 15 to 45 days by reinforcing interfacial layer formation and stabilizing multilayered fat crystal networks. This work provides insights into designing ultra-stable edible foams using lipid-based Pickering stabilizers and food-grade additives.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118472"},"PeriodicalIF":8.0,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146001756","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 : 2026-01-18DOI: 10.1016/j.foodres.2026.118418
Lingfang Zhang , Shuzhen Yang , Xiaojie Qian , Mengyuan Li , Sen Ma , Binghua Sun , Xiaoxi Wang
Precise control of nutrient digestion through food matrix design remains a central challenge in modern food science. This study investigated the non-linear regulatory effect of starch content on protein digestion by evaluating protein digestibility and free amino acid release in wheat noodles, along with the underlying mechanism. Results demonstrated a non-linear relationship between starch content and protein digestibility. At 78.5% starch, the protein digestibility increased to a maximum value (70.00), beyond which content it plateaued. In contrast, amino acid release reached a maximum of 124.23 mg/g at 74.50% starch, then declined to 102.00 mg/g at 80.50% starch. The improvement in protein digestibility was associated with higher proportions of SDS-soluble protein and β-turn, as well as increased exposure of enzymatic hydrolysis sites—particularly tryptophan and tyrosine residues. However, when starch content exceeded 74.50%, the shift toward buried disulfide conformations (increased g-g-g), along with CLSM imaging and an increased protein width,collectively indicated the likely formation of protein self-aggregates. This structural reorganization is proposed to restrict enzyme access to proteolytic sites, explaining the reduction in final amino acid release despite the maintained high protein digestibility. Consequently, a moderate starch content (74.50%) maximizes amino acid release by preventing protein excessive aggregation. This finding provides practical guidance for designing staple foods tailored to specific nutritional needs, such as promoting rapid amino acid absorption for the elderly.
{"title":"Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes","authors":"Lingfang Zhang , Shuzhen Yang , Xiaojie Qian , Mengyuan Li , Sen Ma , Binghua Sun , Xiaoxi Wang","doi":"10.1016/j.foodres.2026.118418","DOIUrl":"10.1016/j.foodres.2026.118418","url":null,"abstract":"<div><div>Precise control of nutrient digestion through food matrix design remains a central challenge in modern food science. This study investigated the non-linear regulatory effect of starch content on protein digestion by evaluating protein digestibility and free amino acid release in wheat noodles, along with the underlying mechanism. Results demonstrated a non-linear relationship between starch content and protein digestibility. At 78.5% starch, the protein digestibility increased to a maximum value (70.00), beyond which content it plateaued. In contrast, amino acid release reached a maximum of 124.23 mg/g at 74.50% starch, then declined to 102.00 mg/g at 80.50% starch. The improvement in protein digestibility was associated with higher proportions of SDS-soluble protein and β-turn, as well as increased exposure of enzymatic hydrolysis sites—particularly tryptophan and tyrosine residues. However, when starch content exceeded 74.50%, the shift toward buried disulfide conformations (increased g-g-g), along with CLSM imaging and an increased protein width,collectively indicated the likely formation of protein self-aggregates. This structural reorganization is proposed to restrict enzyme access to proteolytic sites, explaining the reduction in final amino acid release despite the maintained high protein digestibility. Consequently, a moderate starch content (74.50%) maximizes amino acid release by preventing protein excessive aggregation. This finding provides practical guidance for designing staple foods tailored to specific nutritional needs, such as promoting rapid amino acid absorption for the elderly.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"228 ","pages":"Article 118418"},"PeriodicalIF":8.0,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023924","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 : 2026-01-18DOI: 10.1016/j.foodres.2026.118471
Ha-Eon Kim , Hyeon-Woo Kim , Do-Kyun Kim
This study investigated the potential of protocatechuic acid (PCA), a natural polyphenolic compound, as a photosensitizer for antimicrobial photodynamic inactivation (PDI) and elucidated its underlying mechanism. The synergistic effect of PCA combined with UVA LED irradiation (365 nm) was evaluated against major foodborne pathogens, including Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, in peptone water. When applied at doses ranging from 20 to 40 J/cm2, the combined treatment of UVA irradiation and 30 mM PCA (UVA + PCA) resulted in markedly enhanced bacterial inactivation. Reductions of 5–7 log CFU/mL were achieved at 20 J/cm2 for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, while S. aureus required a dose of 40 J/cm2 to achieve a similar reduction, whereas UVA or PCA alone produced minimal effects (< 1 log CFU/mL). Intracellular reactive oxygen species (ROS) quantification and scavenger assays revealed that PCA acted as an effective photosensitizer under UVA exposure, generating singlet oxygen (1O2)—a Type II ROS—as the primary reactive species responsible for oxidative damage. The resulting oxidative stress compromised cellular structures, including the membrane and nucleic acids, ultimately leading to cell death. Furthermore, when applied to grape juice, a low-transmittance food matrix, the UVA + PCA system effectively inactivated microorganisms without significant alterations in pH, color, or anthocyanin content, demonstrating its potential applicability in real food systems. Collectively, these findings highlight PCA as a promising natural photosensitizer that enables efficient and quality-preserving microbial control, offering an eco-friendly approach for use in juice sterilization and broader food industry applications.
{"title":"Mechanistic insights into the photodynamic inactivation of foodborne pathogens by UVA-mediated protocatechuic acid","authors":"Ha-Eon Kim , Hyeon-Woo Kim , Do-Kyun Kim","doi":"10.1016/j.foodres.2026.118471","DOIUrl":"10.1016/j.foodres.2026.118471","url":null,"abstract":"<div><div>This study investigated the potential of protocatechuic acid (PCA), a natural polyphenolic compound, as a photosensitizer for antimicrobial photodynamic inactivation (PDI) and elucidated its underlying mechanism. The synergistic effect of PCA combined with UVA LED irradiation (365 nm) was evaluated against major foodborne pathogens, including <em>Escherichia coli</em> O157:H7, <em>Salmonella</em> Typhimurium, <em>Listeria monocytogenes</em>, and <em>Staphylococcus aureus</em>, in peptone water. When applied at doses ranging from 20 to 40 J/cm<sup>2</sup>, the combined treatment of UVA irradiation and 30 mM PCA (UVA + PCA) resulted in markedly enhanced bacterial inactivation. Reductions of 5–7 log CFU/mL were achieved at 20 J/cm<sup>2</sup> for <em>E. coli</em> O157:H7, <em>S.</em> Typhimurium, and L. <em>monocytogenes</em>, while <em>S. aureus</em> required a dose of 40 J/cm<sup>2</sup> to achieve a similar reduction, whereas UVA or PCA alone produced minimal effects (< 1 log CFU/mL). Intracellular reactive oxygen species (ROS) quantification and scavenger assays revealed that PCA acted as an effective photosensitizer under UVA exposure, generating singlet oxygen (<sup>1</sup>O<sub>2</sub>)—a Type II ROS—as the primary reactive species responsible for oxidative damage. The resulting oxidative stress compromised cellular structures, including the membrane and nucleic acids, ultimately leading to cell death. Furthermore, when applied to grape juice, a low-transmittance food matrix, the UVA + PCA system effectively inactivated microorganisms without significant alterations in pH, color, or anthocyanin content, demonstrating its potential applicability in real food systems. Collectively, these findings highlight PCA as a promising natural photosensitizer that enables efficient and quality-preserving microbial control, offering an eco-friendly approach for use in juice sterilization and broader food industry applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"229 ","pages":"Article 118471"},"PeriodicalIF":8.0,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146025580","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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