Innovative Food Science & Emerging Technologies最新文献

Multi-frequency ultrasound enhances physicochemical and functional properties of germinated lentil flour 多频超声对发芽扁豆粉理化特性和功能特性的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-28 DOI: 10.1016/j.ifset.2026.104472

Huicong Xu , Bin Dai , Jiayu Yin , Zhijuan Zhang , Zunaira Basharat , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang

This paper investigated the effects and underlying mechanisms of single-frequency (SFU: 50 kHz), dual-frequency (DFU: 35/50 kHz), and triple-frequency (TFU: 20/35/50 kHz) ultrasound treatments on lentil germination, nutritional properties, functional characteristics, and protein structural properties. The results demonstrated that, compared to the control (without sonication), DFU not only significantly improved lentil seed germination rate and germination index, reduced germination time by 16.7% (3 h), but also enhanced the nutritional properties of lentil flour. These changes included accelerating sugar degradation, promoting the accumulation of proteins, reducing sugars, and total phenolics, and significantly reducing phytic acid and tannin contents by stimulating related enzyme activities. In addition, DFU reduced viscosity and increased peak temperature, whereas TFU significantly improved the hydration characteristic index of germinated lentil flour for 120 h, which is key to enhancing the flour's processability in water-based food systems. Moreover, all ultrasound treatments increased free thiol content, and DFU significantly enhanced surface hydrophobicity, ionic bonds, hydrogen bonds, and hydrophobic interactions at 72 h. Besides, SFU and DFU significantly affected the fluorescence intensity by altering the spatial conformation of protein structures and the microenvironment around aromatic amino acids. SDS-PAGE analysis revealed that DFU and TFU induced the changes in protein molecular weight, degrading high-molecular-weight proteins into low-molecular-weight proteins. Collectively, these changes enhanced the nutritional value and processing quality of lentil flour. In conclusion, these findings indicated that DFU and TFU effectively improve the quality of germinated lentil flour, but differ in enhancement effects and can specifically satisfy the requirements of various processing scenarios.

本文研究了单频（SFU: 50 kHz）、双频（DFU: 35/50 kHz）和三频（TFU: 20/35/50 kHz）超声处理对小扁豆发芽、营养特性、功能特性和蛋白质结构特性的影响及其机制。结果表明，与未经超声处理的对照相比，DFU处理不仅显著提高了小扁豆种子的发芽率和发芽指数，缩短了萌发时间（3 h） 16.7%，而且提高了小扁豆粉的营养特性。这些变化包括加速糖的降解，促进蛋白质、还原糖和总酚类物质的积累，并通过刺激相关酶的活性显著降低植酸和单宁含量。此外，DFU降低了小扁豆粉的黏度，提高了峰值温度，而TFU显著提高了小扁豆粉120 h的水化特性指数，这是提高小扁豆粉在水基食品体系中的加工性能的关键。此外，所有超声处理均增加了游离硫醇含量，DFU在72 h时显著增强了表面疏水性、离子键、氢键和疏水相互作用。此外，SFU和DFU通过改变蛋白质结构的空间构象和芳香氨基酸周围的微环境显著影响荧光强度。SDS-PAGE分析显示，DFU和TFU诱导蛋白分子量的变化，使高分子量蛋白降解为低分子量蛋白。总的来说，这些变化提高了扁豆粉的营养价值和加工品质。综上所述，DFU和TFU均能有效提高发芽扁豆粉的品质，但增强效果不同，可具体满足不同加工场景的要求。

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引用次数: 0

Controlling surface temperature in Intermittent Microwave Drying of potato slices using evaporative cooling: An experimental study 利用蒸发冷却控制马铃薯片间歇微波干燥表面温度的实验研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-27 DOI: 10.1016/j.ifset.2026.104470

Muhammad Usama , Zaib Ali , Aashir Iqbal , Macmanus C. Ndukwu

A new method to control the surface temperature of biomass during Intermittent Microwave Drying (IMWD) is proposed in this study. The feedback-based drying method involves rewetting the food surface during drying to maintain its temperature below a certain threshold. The surface of potato slices was artificially rewetted during IMWD at different threshold temperatures for experimental validation. Containing the temperature at lower levels improved the cosmetic and nutritional quality of food. It was found that artificially rewetting the surface of potato slices when their temperature exceeded 60 °C reduced the average surface temperature by 16%. While it increased both drying time and specific energy consumption by 40%, the dried potato retained 14.2% more Vitamin C and 13.4% better color characteristics compared to the control sample. The textural quality was also improved. It was found that slices that were maintained below a lower surface temperature showed a 52.2% higher increase in hardness compared to the control sample, and they retained 43.1% more cohesiveness, resulting in harder and more mechanically stable dried slices. The study revealed that this method of drying resulted in a significantly improved nutritional, cosmetic, and textural quality of the product.

本文提出了一种控制间歇微波干燥过程中生物质表面温度的新方法。基于反馈的干燥方法涉及在干燥过程中重新润湿食品表面以保持其温度低于一定阈值。在不同的阈值温度下，对马铃薯片表面进行人工润湿，以进行实验验证。将温度控制在较低的水平可以改善食品的外观和营养质量。研究发现，当马铃薯片温度超过60℃时，对其表面进行人工润湿，可使马铃薯片表面平均温度降低16%。虽然干燥时间和比能量消耗都增加了40%，但与对照样品相比，干土豆保留的维生素C多14.2%，颜色特征好13.4%。纹理质量也得到了改善。结果发现，保持在较低表面温度以下的薄片硬度比对照样品高52.2%，粘聚性高43.1%，使干燥后的薄片更硬，机械稳定性更好。研究表明，这种干燥方法显著改善了产品的营养、美容和质地质量。

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引用次数: 0

Insight into the molecular mechanism underlying the improvement of functional properties in pea protein isolate by electron beam irradiation 电子束辐照改善豌豆分离蛋白功能特性的分子机制研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-26 DOI: 10.1016/j.ifset.2026.104468

Nana Yang , Huiling Li , Ruyu Shangguan , Tian Jiang , Hongjie Lei

Pea protein isolate (PPI) is a promising sustainable plant protein source, but its inferior functional characteristics restrict its widespread application in food production. This study was designed to examine the impacts of electron beam irradiation (EBI) treatment (2, 4, 6, 8, and 10 kGy) on the structural and functional characteristics of PPI and elucidate the structure-function relationship. Results showed that EBI treatment diminished the particle size and turbidity of PPI while elevating the zeta potential absolute value, implying decreased aggregation behavior, as visualized by SEM. Spectroscopic results indicated that EBI treatment triggered protein unfolding without disrupting the peptide backbone and subunit composition, exposing internal hydrophobic groups, primarily manifested by increased free -SH, H₀, and random coil, while reducing α-helix and β-sheet proportions. Therefore, EBI-treated PPI exhibited superior solubility, foaming, and emulsification properties compared with the control. Pearson correlation analysis further confirmed that EBI treatment could improve protein functional characteristics by modulating structures. Furthermore, the emulsions prepared with EBI-treated PPI exhibited dropped particle size and raised surface charge, thereby enhancing stability during storage at 4 °C for 15 d. These results demonstrated that EBI was a promising technique for improving the functional properties of PPI, providing a theoretical foundation for their widespread utilization in the food industry.

豌豆分离蛋白（Pea protein isolate， PPI）是一种很有前景的可持续植物蛋白源，但其较差的功能特性限制了其在食品生产中的广泛应用。本研究旨在探讨电子束辐照（EBI）（2、4、6、8和10 kGy）对PPI结构和功能特征的影响，并阐明其结构-功能关系。扫描电镜显示，EBI处理降低了PPI的粒径和浊度，同时提高了zeta电位绝对值，表明聚合行为降低。光谱分析结果表明，EBI处理在不破坏肽骨架和亚基组成的情况下触发了蛋白质的展开，暴露了内部疏水性基团，主要表现为自由-SH、H0和随机卷曲增加，而α-螺旋和β-片比例减少。因此，与对照组相比，ebi处理的PPI具有更好的溶解性、起泡性和乳化性。Pearson相关分析进一步证实EBI治疗可通过调节结构改善蛋白质功能特征。此外，经EBI处理的PPI乳状液粒径减小，表面电荷增加，在4°C保存15 d时稳定性增强。这些结果表明，EBI是一种很有前途的改善PPI功能特性的技术，为其在食品工业中的广泛应用提供了理论基础。

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引用次数: 0

Enhancing the drying efficiency and quality of heat pump dried scallop adductor muscles via employing instant controlled pressure drop (DIC) coupled with pretreatments involving tea polyphenol-loaded sodium alginate coating 采用即时控制压降（DIC）和茶多酚负载海藻酸钠涂层预处理，提高热泵干燥扇贝内收肌的干燥效率和质量

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-23 DOI: 10.1016/j.ifset.2026.104466

Yoon Hlaine Barani, Ya Zhao, Zhuo Zhang, Mohammad Molaveisi, Qilong Shi

Heat pump drying (HPD) of scallops often compromises textural integrity and quality due to protein denaturation and lipid oxidation. This study pioneers a dual pretreatment strategy combining instant controlled pressure drop (DIC) with tea polyphenol-trehalose‑sodium alginate (TP/TR/SA) coating pretreatments to address these limitations. The scallop adductor muscles (SAMs) were processed through four protocols, viz., (1) Control: underwent single HPD; (2) HPD-DIC: initially partially dried by HPD to a moisture content (MC) of 0.82 kg/kg (d.b.), then subjected to DIC treatment (80 °C, 20 min under continuous vacuum), followed by completion through HPD; (3) EC1: coated with TP/TR/SA, partially dried by HPD to 0.82 kg/kg MC, then treated with DIC, and finalized by HPD; and (4) EC2: partially dried by HPD to 0.82 kg/kg MC, coated with TP/TR/SA, subsequently treated with DIC, and finalized by HPD. Lipid oxidation, free sulfhydryl content, protein retention, physicochemical properties (such as color, shrinkage, porosity), microstructure, and volatile compounds of the SAMs were systematically analyzed. EC1 reduced drying time by 29.6% and shrinkage rate by 12.7% compared to single HPD, while increasing crude protein content to 63.66%. Lipid oxidation markers decreased by 11.8%, and there was a 61.9% increase in free sulfhydryl content (p < 0.05). Microstructural analysis revealed that the EC1 sample had a porous architecture, correlating with improved rehydration capacity and a 62.9% retention of flavor-active aldehydes. The synergy between DIC's structural modification and EC1's antioxidant barrier functions offers a scalable solution for premium dried products, balancing drying efficiency and quality advancement beyond standalone HPD.

热泵干燥（HPD）扇贝往往妥协的质地完整性和质量，由于蛋白质变性和脂质氧化。本研究开创了一种双预处理策略，结合即时控制压降（DIC）和茶多酚-海藻糖-海藻酸钠（TP/TR/SA）涂层预处理，以解决这些局限性。扇贝内收肌（SAMs）通过四种方案进行处理，即：(1)对照组：进行单次HPD；(2) HPD-DIC：先用HPD部分干燥至水分含量（MC） 0.82 kg/kg (d.b)，然后进行DIC处理（80°C，连续真空20 min），然后通过HPD完成；(3) EC1：经TP/TR/SA包覆，HPD部分干燥至0.82 kg/kg MC，再经DIC处理，HPD定型；(4) EC2：经HPD部分干燥至0.82 kg/kg MC，涂以TP/TR/SA，随后用DIC处理，HPD定型。系统分析了SAMs的脂质氧化、游离巯基含量、蛋白质保留率、理化性质（如颜色、收缩率、孔隙率）、微观结构和挥发性化合物。与单一HPD相比，EC1干燥时间缩短29.6%，收缩率降低12.7%，粗蛋白质含量提高至63.66%。脂质氧化指标降低了11.8%，游离巯基含量增加了61.9% （p < 0.05）。微观结构分析表明，EC1样品具有多孔结构，这与改善的再水化能力和62.9%的风味活性醛保留率有关。DIC的结构修饰和EC1的抗氧化屏障功能之间的协同作用为优质干燥产品提供了可扩展的解决方案，平衡了干燥效率和质量进步，超越了独立的HPD。

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引用次数: 0

Beyond borders: A cross-national study on cultivated meat acceptance in Italy, France, and the Netherlands 超越国界：意大利、法国和荷兰对人造肉接受度的跨国研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-23 DOI: 10.1016/j.ifset.2026.104459

Barbara Loera , Pericle Raverta , Alessandro Bertero , Matteo Cresti , Simona Stano , Luca Lo Sapio

The diffusion of cultivated meat (CM) products has been proposed as a potential strategy to mitigate the impact of conventional animal-source food production. However, consumer research on CM acceptance remains limited by lack of cross-cultural and representative studies, key aspects to draw generalisable conclusions and assess market potential. To address this gap, we conducted a cross-national online survey in Italy and the Netherlands in 2023 and in France in 2024 (n = 1500; quota-representative by gender, age, and education) to assess intentions, attitudes towards CM, key sociodemographic and background psychological predictors, including trust in food-safety authorities, food neophobia, technophobia, environmental concern, and natural-is-better heuristic.

Results show that Italian respondents were relatively open to CM, displaying high engagement with the topic and intention levels comparable to Dutch consumers. Intentions to try and buy CM varied between and within countries, with notably higher reluctance in western French regions. Attitudes significantly predicted intentions and were primarily shaped by psychological factors, particularly trust in food safety authorities and food technophobia. These constructs emerged as central and consistent predictors across all countries, whereas the natural-is-better heuristic was not significant and environmental concern and food neophobia influence varied by country.

Our research highlights the urgency of strengthening public trust in food-safety authorities through effective risk communication of this novel food technology and inclusive community engagement, especially as CM products potentially move closer to market approval in the European Union. Future cross-national research should prioritise regional differences and trust dynamics to better support informed consumer decision-making.

人造肉（CM）产品的扩散已被提出作为减轻传统动物源食品生产影响的潜在策略。然而，由于缺乏跨文化和代表性的研究，消费者对CM接受度的研究仍然有限，这些研究是得出普遍性结论和评估市场潜力的关键方面。为了解决这一差距，我们于2023年在意大利和荷兰以及2024年在法国进行了一项跨国在线调查（n = 1500；按性别、年龄和教育进行配额代表），以评估意向、对CM的态度、关键的社会人口学和背景心理预测因素，包括对食品安全当局的信任、食品新恐惧症、技术恐惧症、环境关注和自然更好的启发。结果表明，意大利受访者对CM相对开放，与荷兰消费者相比，对主题和意向水平的参与度较高。试图收购通用汽车的意向在不同国家之间和国家内部各不相同，法国西部地区的不情愿程度明显更高。态度显著预测意图，主要受心理因素影响，特别是对食品安全当局的信任和对食品技术的恐惧。这些结构在所有国家都是中心和一致的预测因素，而自然更好的启发式并不重要，环境问题和新食物恐惧症的影响因国家而异。我们的研究强调了通过这种新型食品技术的有效风险沟通和包容性社区参与来加强公众对食品安全当局的信任的紧迫性，特别是在CM产品可能更接近欧盟市场批准的情况下。未来的跨国研究应优先考虑地区差异和信任动态，以更好地支持知情的消费者决策。

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引用次数: 0

Multiscale analysis on the fibrillation of whey protein isolate induced by cold plasma treatment: regulation mechanism of aggregation morphology and its emulsifying properties 冷等离子体处理诱导分离乳清蛋白纤颤的多尺度分析：聚集形态的调控机制及其乳化性能

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-23 DOI: 10.1016/j.ifset.2026.104467

Gongshuai Song , Ziming Xu , Zhen Xu , Mingwei Zeng , Mengna Zhang , Jinyan Gong

Cold plasma (CP) treatment can alter the structure of proteins and modify the physicochemical property. However, the mechanism of CP-assisted acidic-thermal protein fibrillation during different fibrillation degrees is essential to explore. This study aimed to investigate the effect of CP-assisted acidic-thermal fibrillation on the structural, physicochemical, and emulsifying characteristics of whey protein isolate (WPI) and its ability to stabilize high internal phase emulsions (HIPEs). Results indicated CP exhibited significant potential for promoting the formation of WPI fibrils (WFs), as evidenced by a 1.84-fold increase in Thioflavin T fluorescence intensity and enhanced β-sheet content from 13.72% to 43.77%. FTIR and SEM analyses confirmed that CP induced unfolding of the WPI structure and the formation of highly ordered, filamentous aggregates. The fibrils induced by CP exhibited superior emulsifying activity index (32.66 m²/g) and emulsion stability index (89.24 min), representing 2.1- and 1.8-fold increases over the native WPI, respectively. Moreover, the CP-induced WF stabilized HIPEs with the smaller droplet sizes, higher apparent viscosity, and enhanced storage stability. The driving force of CP-assisted self-assembly fibrillation mainly involved hydrogen bonds and electrostatic interactions. The HIPEs stabilized by PWFs exhibited the superior thermal and ultraviolet stability of encapsulated lycopene. The highest retention rate (56.10%) was obtained in the HIPEs. This work revealed that CP-assisted fibrillation provided an efficient, green, and controllable strategy to tailor the structure and interfacial functionality of proteins, revealing the important role of CP in regulating the protein fibrillation process.

冷等离子体（CP）处理可以改变蛋白质的结构，改变蛋白质的理化性质。然而，在不同的纤颤程度下，cp辅助酸热蛋白纤颤的发生机制有待进一步探讨。本研究旨在探讨cp辅助酸-热颤对乳清分离蛋白（WPI）结构、物理化学和乳化特性的影响及其稳定高内相乳剂（HIPEs）的能力。结果表明，CP对WPI原纤维的形成具有显著的促进作用，其Thioflavin T荧光强度增加1.84倍，β-sheet含量从13.72%提高到43.77%。FTIR和SEM分析证实，CP诱导WPI结构展开，形成高度有序的丝状聚集体。CP诱导的原纤维具有较好的乳化活性指数（32.66 m2/g）和乳化稳定性指数（89.24 min），分别比天然WPI提高2.1倍和1.8倍。此外，cp诱导的WF稳定的HIPEs具有更小的液滴尺寸，更高的表观粘度和更强的储存稳定性。cp辅助自组装纤颤的驱动力主要包括氢键和静电相互作用。经PWFs稳定的HIPEs表现出良好的包被番茄红素的热稳定性和紫外稳定性。HIPEs保留率最高，为56.10%。这项工作揭示了CP辅助纤颤提供了一种高效、绿色和可控的策略来定制蛋白质的结构和界面功能，揭示了CP在调节蛋白质纤颤过程中的重要作用。

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引用次数: 0

Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes 热超声预处理对Kösetevek葡萄葡萄汁理化及感官特性的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-22 DOI: 10.1016/j.ifset.2026.104465

Tuba Eda Arpa Zemzemoğlu , Burcu Dündar Kırıt , Merve Darıcı , Erdal Ağçam , Turgut Cabaroğlu

Kösetevek grape is a significant indigenous black grape variety with colored pulp, grown in the Eastern Anatolia Region of Türkiye. Mash heating (MH) is commonly used in grape juice production. However, to better preserve phenolic, aroma, and nutritional components, Thermosonication (TS) process is utilized as an alternative technique. The aim of this study was to determine the effects of TS conditions on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes. Grape juice underwent TS at various temperatures and ultrasound energy density (UED) levels, followed by an optimization study using Response Surface Methodology (RSM). Grape juice samples were analyzed for total phenolic content (TP), total monomeric anthocyanins (TMA), antioxidant activity (FRAP and DPPH), polymeric color ratio (PCR), color difference (ΔE*), and extraction yield. The optimum TS conditions were determined as 801.99 J/g UED and 43.5 °C (desirability value = 0.595). Under optimal conditions, anthocyanin profiles were characterized by HPLC, aroma compounds were identified using GC–MS, and sensory properties were evaluated by descriptive analysis. TS resulted in a significant increase in TP and TMA content. The ΔE* value was lower, suggesting that the product's natural color was better preserved. TS enhanced the phenolic content and yield of the grape juice while also contributing to the preservation of color and sensory properties. TS juice contained the highest concentrations of aroma compounds, particularly C6 compounds and higher alcohols. This characteristic made TS more effective at preserving fresh aromas compared to MH, which generated cooked odors. Overall, TS has the potential to be applied as an alternative to or together with traditional thermal processes in industrial production.

Kösetevek葡萄是一个重要的本土黑葡萄品种与彩色果肉，生长在东部安纳托利亚地区的 rkiye。醪加热（MH）是葡萄汁生产中常用的一种方法。然而，为了更好地保存酚类、香气和营养成分，热超声（TS）工艺被用作替代技术。本研究的目的是确定TS条件对Kösetevek葡萄的葡萄汁的物理化学和感官特性的影响。葡萄汁在不同温度和超声能量密度（UED）水平下进行TS测试，然后使用响应面法（RSM）进行优化研究。分析葡萄汁样品的总酚含量（TP）、总单体花青素（TMA）、抗氧化活性（FRAP和DPPH）、聚合显色比（PCR）、色差（ΔE*）和提取率。最佳TS条件为801.99 J/g UED和43.5℃（理想值= 0.595）。在最佳条件下，采用高效液相色谱法（HPLC）对花青素进行了表征，采用气相色谱-质谱法（GC-MS）对其香气成分进行了鉴定，并用描述性分析对其感官特性进行了评价。TMA和TP含量显著增加。ΔE*值较低，说明产品的自然颜色得到了较好的保存。TS提高了葡萄汁的酚含量和产量，同时也有助于保持颜色和感官特性。TS果汁含有最高浓度的香气化合物，特别是C6化合物和高级醇。与MH相比，这种特性使TS在保存新鲜气味方面更有效，MH会产生煮熟的气味。总的来说，TS有潜力在工业生产中作为传统热过程的替代或与传统热过程一起应用。

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引用次数: 0

Optimal modeling of ohmic heating potential for Staphylococcus aureus inactivation in coconut water: Culturability and flow cytometry analyses 金黄色葡萄球菌在椰子水中失活的最佳欧姆加热势建模：可培养性和流式细胞术分析

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-21 DOI: 10.1016/j.ifset.2026.104464

Mahmoud Yolmeh , Paulo César Martins Alves , Fakhreddin Salehi , Maria Marluce Dos Santos Vilela , Anderson S. Sant'Ana

This study evaluated the effects of ohmic heating (OH) on the electrochemical parameters (pH, heating rate, electrical conductivity, energy consumption, and thermal performance) and inactivation of Staphylococcus aureus ATCC 19095 in coconut water (CW). Additionally, microbial experimental data, from culture-based and flow cytometry (FC) methods, were modeled using genetic algorithm–artificial neural network (GA-ANN) and adaptive neuro-fuzzy inference system (ANFIS) approaches. The electrochemical parameters of CW were significantly influenced by OH processing. Increasing the electric field (EF) strength enhanced electrical conductivity (up to 1.79 S/m) and heating rate (up to 93 °C in 320 s) while slightly raising pH values (up to 5.1). However, excessive voltage reduced thermal efficiency due to electrochemical losses. The direct effect of EF strength on the S. aureus inactivation was observed in both culture-based (from 8.0 to 2.4 Log CFU/mL) and FC (from 87.8% alive from the total population to 99.4% inactivated bacteria) methods. Although the culture-based method showed the higher performance of the OH processing compared to the conventional heating, FC methods revealed better changes in S. aureus counts by dividing them into different subpopulations (alive, compromised, and inactivated cells). Model performance, assessed by the correlation coefficient (R), indicated excellent predictive accuracy. For the culture-based method, the R values were 0.998 (GA–ANN) and 0.997 (ANFIS). For the FC data, GA–ANN and ANFIS achieved R values of 0.991 and 0.952 (alive cells), 0.922 and 0.915 (compromised cells), and 0.984 and 0.982 (inactivated cells). Overall, both models demonstrated strong predictive ability, with GA–ANN slightly better. This study addressed the effectiveness of the OH processing for microbial inactivation and the reliability of intelligent modeling tools in describing S. aureus behavior in CW.

本研究评价了欧姆加热（OH）对椰子水（CW）中金黄色葡萄球菌ATCC 19095的电化学参数（pH、加热速率、电导率、能耗和热性能）和灭活的影响。此外，基于培养和流式细胞术（FC）方法的微生物实验数据使用遗传算法-人工神经网络（GA-ANN）和自适应神经模糊推理系统（ANFIS）方法建模。OH处理对连续水的电化学参数有显著影响。增加电场（EF）强度可以增强电导率（高达1.79 S/m）和加热速率（320 S内高达93°C），同时略微提高pH值（高达5.1）。然而，过高的电压由于电化学损失而降低了热效率。EF强度对金黄色葡萄球菌灭活的直接影响在培养法（8.0 ~ 2.4 Log CFU/mL）和FC法（从总数的87.8%活菌到99.4%灭活菌）中均有观察。尽管基于培养的方法与传统加热相比显示出更高的OH处理性能，但FC方法通过将金黄色葡萄球菌分为不同的亚群（活的、受损的和灭活的细胞），显示出更好的金黄色葡萄球菌计数变化。通过相关系数(R)评估模型的性能，表明具有良好的预测准确性。基于培养法的R值分别为0.998 （GA-ANN）和0.997 （ANFIS）。对于FC数据，GA-ANN和ANFIS的R值分别为0.991和0.952（活细胞），0.922和0.915（受损细胞），0.984和0.982（失活细胞）。总体而言，两种模型均表现出较强的预测能力，GA-ANN略好。本研究探讨了OH处理对微生物失活的有效性，以及智能建模工具在描述金黄色葡萄球菌在CW中的行为方面的可靠性。

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引用次数: 0

Dual-frequency ultrasound pretreatment enhances nutritional quality and protein digestibility of germinated grass pea (Lathyrus sativus L.) flour 双频超声预处理提高发芽豆粉的营养品质和蛋白质消化率

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-21 DOI: 10.1016/j.ifset.2026.104463

Zhijuan Zhang , Jiayu Yin , Huicong Xu , Bin Dai , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang

To enhance the nutritional and functional properties of germinated grass pea (Lathyrus sativus L.) flour, this study applied dual-frequency ultrasound pretreatment to grass pea seeds. Compared with untreated groups (CWF) and single-frequency ultrasound treatment (SWF), dual-frequency ultrasound (DWF) significantly increased protein accumulation and reduced total sugar content in grass peas. Dual-frequency ultrasound treatment promoted the accumulation of total phenolics, total flavonoids, and vitamin C during germination, with increases of 8.43%, 11.94%, and 14.92%, respectively, compared to the control group. Tannins and β-ODAP exhibited an initial decrease followed by an increase during germination. Throughout this process, the tannin content in DWF remained significantly lower than that in CWF and SWF (p < 0.05). During the first 48 h of germination, DWF accelerated the degradation of β-ODAP, resulting in a 26.39% reduction in its content . However, after 48 h, DWF promoted the accumulation of β-ODAP, reaching 244.55 mg/100 g at 144 h. Furthermore, dual-frequency ultrasound pretreatment notably improved the water absorption capacity, oil absorption capacity, and gel hydration properties of grass pea flour (p < 0.05), while reducing crystallinity(p < 0.05). It was proved that structural modifications in primary and tertiary protein structures of DWF enhanced its in vitro digestibility by 25.22% and 8.72% compared to CWF and SWF. Thus, dual-frequency ultrasound is an efficient and economical method for improving the nutritional and functional characteristics of germinated grass pea flour, providing a novel strategy for high-value utilization of grass peas.

为了提高发芽豆荚面粉的营养和功能特性，本研究采用双频超声对发芽豆荚种子进行预处理。与未处理组（CWF）和单频超声处理组（SWF）相比，双频超声处理组（DWF）显著增加了草豆蛋白质积累，降低了总糖含量。双频超声处理促进了萌发过程中总酚、总黄酮和维生素C的积累，分别比对照组增加了8.43%、11.94%和14.92%。单宁和β-ODAP在萌发过程中呈先下降后上升的趋势。在整个过程中，DWF的单宁含量显著低于CWF和SWF （p < 0.05）。在萌发的前48 h， DWF加速了β-ODAP的降解，导致其含量降低26.39%。然而，在48 h后，DWF促进了β-ODAP的积累，144 h时达到244.55 mg/100 g。此外，双频超声预处理显著提高了豆粉的吸水能力、吸油能力和凝胶水化性能（p < 0.05），同时降低了结晶度（p < 0.05）。结果表明，与CWF和SWF相比，DWF的一级和三级蛋白质结构修饰使其体外消化率分别提高了25.22%和8.72%。因此，双频超声是一种经济有效的改善发芽豆粉营养和功能特性的方法，为豆粉的高价值利用提供了新的策略。

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引用次数: 0

Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation 利用菌丝体发酵降低芸豆粉中的抗营养物质和异味挥发物

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2026-01-20 DOI: 10.1016/j.ifset.2026.104462

Xiang Li , Manickavasagan Annamalai , Loong-Tak Lim

This study examined how fermenting kidney beans with Pleurotus eryngii and Trametes versicolor for 3–5 d affects the reduction of antinutrients and off-flavour volatiles in the resulting fermented powders. Citric acid was added at 0, 3, and 6% (dry bean basis) levels to the beans before fermentation. T. versicolor exhibited faster mycelial growth on kidney beans compared to P. eryngii. The lowest levels of condensed tannin (0.8 mg CE/g dry matter), trypsin inhibitor activity (0.8 TIU/mg dry matter), phytic acid (0.6 g/100 g dry matter), and total raffinose family oligosaccharide (19.2 mg/g dry matter) were found in T. versicolor fermented powders. T. versicolor fermentation increased the amounts of 2,3-butanediol and 1-heptene, 2,4-dimethyl-, adding a pleasant buttery and sweet flavour to the fermented kidney beans. These findings suggest that T. versicolor fermentation can effectively reduce antinutrients and improve the flavour profile of kidney beans, highlighting the potential of mushroom mycelium fermentation in modifying whole pulse powders.

本研究考察了在芸豆中加入杏鲍菇和彩板菌发酵3-5 d对发酵粉中抗营养成分和异味挥发物含量的影响。在发酵前，在大豆中添加0、3和6%（干豆基础）的柠檬酸。花斑霉在芸豆上的菌丝生长速度明显快于青豆霉。浓缩单宁含量（0.8 mg CE/g干物质）、蛋白酶抑制剂活性（0.8 TIU/mg干物质）、植酸含量（0.6 g/100 g干物质）和棉子糖家族总寡糖含量（19.2 mg/g干物质）最低。T. versicolor发酵增加了2,3-丁二醇和1-庚烯，2,4-二甲基-的含量，为发酵的芸豆增添了宜人的黄油和甜味。综上所述，菌丝体发酵可以有效地降低芸豆的抗营养成分，改善芸豆的风味特征，突出了菌丝体发酵在芸豆全粉改性方面的潜力。

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引用次数: 0