Pub Date : 2025-12-09DOI: 10.1016/j.ifset.2025.104414
Yue Feng , Ying Yang , Yuzhang Zhu , Shuyao Zhao , Khalfan Khalfan Mohd , Cen Li , Jing Jin , Lincheng Zhang , Shuoqiu Tong , Yongjun Wu
This study investigated the antimicrobial mechanism of the natural flavonoid luteolin (LUT) as a novel photosensitizer in photodynamic inactivation (PDI) against Listeria monocytogenes (LM). Following 8-h UV-A activation, luteolin (LUT-UV, 0.8 mg/mL) exhibited markedly improved antimicrobial activity, resulting in 99.93 ± 0.03 % bacterial inactivation after 4-h co-incubation with LM suspension (1 × 108 CFU/mL), significantly higher the 87.77 % ± 0.89 % inactivation rate observed with LUT treatment alone. LUT-UV significantly increased reactive oxygen species (ROS) generation, enhanced bacterial membrane permeability, and aggravated intracellular content leakage. Scanning electron microscopy (SEM) observations confirmed that LUT-UV treatment caused significant damage to LM cells, including membrane shrinkage and rupture. Furthermore, RT-qPCR analysis revealed that LUT-UV significantly downregulated genes associated with hemolytic toxicity and biofilm formation in LM. The pepper contamination model experiment demonstrated that LUT-UV could effectively eliminate LM contamination. This study confirmed that LUT functions as both a photosensitizer and photoreceptor in PDI, demonstrated its potential applications in cold chain systems, and provided theoretical foundations for developing efficient and safe natural compound-based sanitizers.
{"title":"Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes","authors":"Yue Feng , Ying Yang , Yuzhang Zhu , Shuyao Zhao , Khalfan Khalfan Mohd , Cen Li , Jing Jin , Lincheng Zhang , Shuoqiu Tong , Yongjun Wu","doi":"10.1016/j.ifset.2025.104414","DOIUrl":"10.1016/j.ifset.2025.104414","url":null,"abstract":"<div><div>This study investigated the antimicrobial mechanism of the natural flavonoid luteolin (LUT) as a novel photosensitizer in photodynamic inactivation (PDI) against <em>Listeria monocytogenes</em> (LM). Following 8-h UV-A activation, luteolin (LUT-UV, 0.8 mg/mL) exhibited markedly improved antimicrobial activity, resulting in 99.93 ± 0.03 % bacterial inactivation after 4-h co-incubation with LM suspension (1 × 10<sup>8</sup> CFU/mL), significantly higher the 87.77 % ± 0.89 % inactivation rate observed with LUT treatment alone. LUT-UV significantly increased reactive oxygen species (ROS) generation, enhanced bacterial membrane permeability, and aggravated intracellular content leakage. Scanning electron microscopy (SEM) observations confirmed that LUT-UV treatment caused significant damage to LM cells, including membrane shrinkage and rupture. Furthermore, RT-qPCR analysis revealed that LUT-UV significantly downregulated genes associated with hemolytic toxicity and biofilm formation in LM. The pepper contamination model experiment demonstrated that LUT-UV could effectively eliminate LM contamination. This study confirmed that LUT functions as both a photosensitizer and photoreceptor in PDI, demonstrated its potential applications in cold chain systems, and provided theoretical foundations for developing efficient and safe natural compound-based sanitizers.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104414"},"PeriodicalIF":6.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-09DOI: 10.1016/j.ifset.2025.104387
Xiaolong Bao , Bingbing Guo , Yinqiong Tian , Liu Shi , Sheng Chen , Xiaojia Guo , Chao Wang , Lan Wang
This research was designed to explore how a high-voltage electrostatic field (HVEF) influences structural changes and functional characteristics of myofibrillar proteins (MPs) isolated from channel catfish under varying exposure durations (0, 5, 10, 15, 20, and 25 min). HVEF treatment induced reactive species generation, leading to MPs oxidation and nitration. Proteomic analysis identified interactions between the reactive species and MPs, resulting in oxidative modifications in the MHC head (Met7, Cys8, Phe77, Met79, Met165, Met358, Lys364, Lys597, Met685) and tail domains (Met1227, Tyr1489, Met1598, Arg1678, Met1806, Met1904), as well as nitration in the myosin heavy chain (MHC) head (His625), rod (Met1066), and tail (Arg1678) domains. The results of fourier transform infrared spectroscopy, fluorescence spectroscopy and protein composition analysis indicated that the loss of ordered structure, internal folding of hydrophobic amino acids, as well as the presence of intramolecular and intermolecular cross-linking in MPs. These conformational changes improved physicochemical properties of HVEF-treated MPs including surface electronegativity, viscoelasticity and gel strength, therefore providing a basis for developing high-quality protein products with superior functionality.
{"title":"Enhancing gel properties of channel catfish (Ictalurus punctatus) myofibrillar protein by high-voltage electrostatic field: The role of protein oxidation, nitration, and structural changes","authors":"Xiaolong Bao , Bingbing Guo , Yinqiong Tian , Liu Shi , Sheng Chen , Xiaojia Guo , Chao Wang , Lan Wang","doi":"10.1016/j.ifset.2025.104387","DOIUrl":"10.1016/j.ifset.2025.104387","url":null,"abstract":"<div><div>This research was designed to explore how a high-voltage electrostatic field (HVEF) influences structural changes and functional characteristics of myofibrillar proteins (MPs) isolated from channel catfish under varying exposure durations (0, 5, 10, 15, 20, and 25 min). HVEF treatment induced reactive species generation, leading to MPs oxidation and nitration. Proteomic analysis identified interactions between the reactive species and MPs, resulting in oxidative modifications in the MHC head (Met<sub>7</sub>, Cys<sub>8</sub>, Phe<sub>77</sub>, Met<sub>79</sub>, Met<sub>165</sub>, Met<sub>358</sub>, Lys<sub>364</sub>, Lys<sub>597</sub>, Met<sub>685</sub>) and tail domains (Met<sub>1227</sub>, Tyr<sub>1489</sub>, Met<sub>1598</sub>, Arg<sub>1678</sub>, Met<sub>1806</sub>, Met<sub>1904</sub>), as well as nitration in the myosin heavy chain (MHC) head (His<sub>625</sub>), rod (Met<sub>1066</sub>), and tail (Arg<sub>1678</sub>) domains. The results of fourier transform infrared spectroscopy, fluorescence spectroscopy and protein composition analysis indicated that the loss of ordered structure, internal folding of hydrophobic amino acids, as well as the presence of intramolecular and intermolecular cross-linking in MPs. These conformational changes improved physicochemical properties of HVEF-treated MPs including surface electronegativity, viscoelasticity and gel strength, therefore providing a basis for developing high-quality protein products with superior functionality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104387"},"PeriodicalIF":6.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-09DOI: 10.1016/j.ifset.2025.104406
Louise M. Arildsen Jakobsen , Mette Hadberg Løbner , Weiwei He , Banny Silva Barbosa Correia , Johanna Jorkowski , Filip Oosterlinck , Christian Zacherl , Ulla Kidmose , Hanne Christine Bertram
Increasing awareness of food's environmental impact is amplifying the development of plant-based meat alternatives. For these products to succeed, the sensory quality must meet consumers' expectations. The main constituents in the plant-based meat alternatives are texturized vegetable protein (TVP). TVPs exhibit major differences in structure and functionality due to the differences in protein source, moisture content during extrusion and other processing conditions. However, specific investigations of the proportion of different TVPs in actual products are lacking. The present study investigated and compared ratios from 25:75 to 100:0 of high-moisture TVP (HM-TVP) and low-moisture TVP (LM-TVP) in plant-based meat burger alternatives (PBMBA) to a commercial PBMBA and a conventional meat burger. Investigations included proton mobility and proportions using low-field NMR transverse (T2) relaxation and characterization of texture attributes by sensory profiling. The results showed that proton mobility and proportions as well as sensory attributes were distinct in PBMBAs compared to the conventional meat burger. Increasing the ratio of HM-TVP to LM-TVP in the PBMBAs led to a decrease in T2 relaxation time constants and changes in proportion of protons with low and high mobility. The sensory results further elaborated on this finding; samples with lower content of HM-TVP exhibited a meat-like texture more similar to the conventional meat burger (fibrousness, rubberiness, rubbery particles), but not juiciness. The commercial PBMBA, however, exhibited high juiciness, but differed from the meat burger in several texture attributes. These results are a significant contribution to the further enhancement and optimization of plant-based meat alternatives.
{"title":"Relation between texturized vegetable protein composition, intrinsic water mobility and sensory perceived texture of plant-based meat burger alternatives","authors":"Louise M. Arildsen Jakobsen , Mette Hadberg Løbner , Weiwei He , Banny Silva Barbosa Correia , Johanna Jorkowski , Filip Oosterlinck , Christian Zacherl , Ulla Kidmose , Hanne Christine Bertram","doi":"10.1016/j.ifset.2025.104406","DOIUrl":"10.1016/j.ifset.2025.104406","url":null,"abstract":"<div><div>Increasing awareness of food's environmental impact is amplifying the development of plant-based meat alternatives. For these products to succeed, the sensory quality must meet consumers' expectations. The main constituents in the plant-based meat alternatives are texturized vegetable protein (TVP). TVPs exhibit major differences in structure and functionality due to the differences in protein source, moisture content during extrusion and other processing conditions. However, specific investigations of the proportion of different TVPs in actual products are lacking. The present study investigated and compared ratios from 25:75 to 100:0 of high-moisture TVP (HM-TVP) and low-moisture TVP (LM-TVP) in plant-based meat burger alternatives (PBMBA) to a commercial PBMBA and a conventional meat burger. Investigations included proton mobility and proportions using low-field NMR transverse (T<sub>2</sub>) relaxation and characterization of texture attributes by sensory profiling. The results showed that proton mobility and proportions as well as sensory attributes were distinct in PBMBAs compared to the conventional meat burger. Increasing the ratio of HM-TVP to LM-TVP in the PBMBAs led to a decrease in T<sub>2</sub> relaxation time constants and changes in proportion of protons with low and high mobility. The sensory results further elaborated on this finding; samples with lower content of HM-TVP exhibited a meat-like texture more similar to the conventional meat burger (fibrousness, rubberiness, rubbery particles), but not juiciness. The commercial PBMBA, however, exhibited high juiciness, but differed from the meat burger in several texture attributes. These results are a significant contribution to the further enhancement and optimization of plant-based meat alternatives.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104406"},"PeriodicalIF":6.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.ifset.2025.104408
Peizhu Liu , Xuenan Gao , Olayemi Eyituoyo Dudu , Luodi Xu , Yingying Sui , Mingrui Zhang , Yue Sun , Jinju Cheng , Yujun Jiang
In this study, sodium caseinate (CAS) and arabinoxylan (AX) were used as substrates, and covalent conjugates (AX-CAS) were constructed via ultrasound-assisted (0, 100, 200, 400 W) enzymatic glycosylation technology. Based on these conjugates, high internal phase emulsions (HIPEs) with different oil phase volume fractions (70%, 75%, 80%) were prepared to improve emulsion stability, curcumin encapsulation efficiency and bioavailability. Ultraviolet, fluorescence, and infrared spectroscopic analyses were employed to identify the optimal reaction mass ratio of AX to CAS, which was found to be 2:2. Following pretreatment with 400 W ultrasound, the enzymatic cross-linking between CAS and AX led to remarkable improvements in the structural and functional characteristics of CAS, its particle size was reduced, while its surface hydrophobicity, secondary structure stability, solubility, foaming capacity, emulsifying activity, and interfacial properties were all enhanced. HIPEs with an 80% oil phase volume fraction, prepared using the AX-CAS conjugate, demonstrated the most favorable performance. These HIPEs featured small droplet sizes, high absolute zeta potential, a compact and ordered microstructure, and a high-elastic three-dimensional network compared with CAS- and AX/CAS-stabilized HIPEs. Furthermore, they displayed outstanding stability under both long-term storage and high-temperature conditions, and were also capable of effectively inhibiting lipid oxidation and phase separation. After curcumin was loaded into the HIPEs, the encapsulation efficiency reached approximately 90%. During in vitro gastrointestinal digestion, the system maintained high stability characterized by smaller droplet size, the release rate of free fatty acids was 39.1%, and the bioaccessibility of curcumin stood at 59%.
{"title":"Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin","authors":"Peizhu Liu , Xuenan Gao , Olayemi Eyituoyo Dudu , Luodi Xu , Yingying Sui , Mingrui Zhang , Yue Sun , Jinju Cheng , Yujun Jiang","doi":"10.1016/j.ifset.2025.104408","DOIUrl":"10.1016/j.ifset.2025.104408","url":null,"abstract":"<div><div>In this study, sodium caseinate (CAS) and arabinoxylan (AX) were used as substrates, and covalent conjugates (AX-CAS) were constructed via ultrasound-assisted (0, 100, 200, 400 W) enzymatic glycosylation technology. Based on these conjugates, high internal phase emulsions (HIPEs) with different oil phase volume fractions (70%, 75%, 80%) were prepared to improve emulsion stability, curcumin encapsulation efficiency and bioavailability. Ultraviolet, fluorescence, and infrared spectroscopic analyses were employed to identify the optimal reaction mass ratio of AX to CAS, which was found to be 2:2. Following pretreatment with 400 W ultrasound, the enzymatic cross-linking between CAS and AX led to remarkable improvements in the structural and functional characteristics of CAS, its particle size was reduced, while its surface hydrophobicity, secondary structure stability, solubility, foaming capacity, emulsifying activity, and interfacial properties were all enhanced. HIPEs with an 80% oil phase volume fraction, prepared using the AX-CAS conjugate, demonstrated the most favorable performance. These HIPEs featured small droplet sizes, high absolute zeta potential, a compact and ordered microstructure, and a high-elastic three-dimensional network compared with CAS- and AX/CAS-stabilized HIPEs. Furthermore, they displayed outstanding stability under both long-term storage and high-temperature conditions, and were also capable of effectively inhibiting lipid oxidation and phase separation. After curcumin was loaded into the HIPEs, the encapsulation efficiency reached approximately 90%. During in vitro gastrointestinal digestion, the system maintained high stability characterized by smaller droplet size, the release rate of free fatty acids was 39.1%, and the bioaccessibility of curcumin stood at 59%.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104408"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.ifset.2025.104409
Luziana Hoxha , Ivana Sucic , Mohammad J. Taherzadeh , Matteo Marangon
Interest in the link between diet, health, and sustainable nutrition has grown, driving exploration of alternative proteins. Edible filamentous fungi offer a promising high-quality protein source for meat analogues. This study explores Neurospora intermedia biomass, cultivated on grape marc and wine lees produced via submerged fermentation in a demo-scale bubble column reactor, to create clean-label, vegan, and gluten-free meat analogue balls (MABs). MABs were formulated with 21.4 % (w/w) fungal protein and compared with pea-based textured vegetable protein. Protein sources were evaluated for techno-functional properties, and MABs were assessed for cooking characteristics, nutritional value, color, texture, microstructure, and sensory attributes. Fungal proteins exhibited high water (5.92–6.51 g/g) and oil (up to 5.81 g/g) absorption capacities. Fungi-based MABs had a cooking efficiency of 86.5–87.6 % and crude protein content up to 37 % on a dry basis. Texture profile analysis showed improved cohesiveness (0.63–2.23), and springiness (0.55–2.45) compared to those made from pea-based texturized proteins. Scanning electron microscopy confirmed a fibrous microstructure. Sensory evaluation under blind conditions by untrained panelists highlighted juiciness, a fibrous texture, and a fungi- or meat- aroma mimicry. These results support the potential of Neurospora intermedia biomass grown on oenological by-products as a nutritious, functional protein source for next-generation meat analogues. The study has strong potential to contribute to the circular bioeconomy fields with broader sustainability implications.
{"title":"Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective","authors":"Luziana Hoxha , Ivana Sucic , Mohammad J. Taherzadeh , Matteo Marangon","doi":"10.1016/j.ifset.2025.104409","DOIUrl":"10.1016/j.ifset.2025.104409","url":null,"abstract":"<div><div>Interest in the link between diet, health, and sustainable nutrition has grown, driving exploration of alternative proteins. Edible filamentous fungi offer a promising high-quality protein source for meat analogues. This study explores <em>Neurospora intermedia</em> biomass, cultivated on grape marc and wine lees produced via submerged fermentation in a demo-scale bubble column reactor, to create clean-label, vegan, and gluten-free meat analogue balls (MABs). MABs were formulated with 21.4 % (<em>w</em>/w) fungal protein and compared with pea-based textured vegetable protein. Protein sources were evaluated for techno-functional properties, and MABs were assessed for cooking characteristics, nutritional value, color, texture, microstructure, and sensory attributes. Fungal proteins exhibited high water (5.92–6.51 g/g) and oil (up to 5.81 g/g) absorption capacities. Fungi-based MABs had a cooking efficiency of 86.5–87.6 % and crude protein content up to 37 % on a dry basis. Texture profile analysis showed improved cohesiveness (0.63–2.23), and springiness (0.55–2.45) compared to those made from pea-based texturized proteins. Scanning electron microscopy confirmed a fibrous microstructure. Sensory evaluation under blind conditions by untrained panelists highlighted juiciness, a fibrous texture, and a fungi- or meat- aroma mimicry. These results support the potential of <em>Neurospora intermedia</em> biomass grown on oenological by-products as a nutritious, functional protein source for next-generation meat analogues. The study has strong potential to contribute to the circular bioeconomy fields with broader sustainability implications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104409"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.ifset.2025.104405
Xin Hu , Haijin Tang , Jingyu Wang , Lifang Zou , Xinlian Su , Baocai Xu
Mycelium emerges as a promising sustainable biomaterial for meat analogs, owing to its fibrous structure and rich nutritional profile. This study introduces a novel 4D printing approach that leverages mycelial growth as a biological stimulus to fabricate mycelium-based meat analogs. A printable bio-ink based on soy protein and Pleurotus eryngii mycelia was developed, enabling the fabrication of scaffolds with well-defined porous structures. The bio-ink formulation optimized with 5 % cassava starch yielded a maximum mycelial radial growth diameter of 50.97 mm. Incorporation of 6 % mycelium improved ink rheology, allowing the fabrication of stable, porous structures. A 40 % infill density was optimal for promoting uniform mycelial colonization, during which the fungal network penetrates and integrates with the scaffold, acting as a biological reinforcement. During 10 days of incubation, mycelial biomass accumulated to 18.2 %, leading to a 6.11-fold increase in hardness and enabling in situ texture development. Our work demonstrates that mycelium stimulus-responsive 4D printing is a viable approach for fabricating meat analogs, enabling dynamic modulation of textural properties post-fabrication via precisely controlled biological growth. This study provides a theoretical basis and technical support for developing a new sustainable mycelium-based meat analog, which integrates biological reinforcement and customizable textural properties.
{"title":"Mycelial growth stimulus-responsive 4D printing: A novel approach for mycelium-based meat analogs fabrication","authors":"Xin Hu , Haijin Tang , Jingyu Wang , Lifang Zou , Xinlian Su , Baocai Xu","doi":"10.1016/j.ifset.2025.104405","DOIUrl":"10.1016/j.ifset.2025.104405","url":null,"abstract":"<div><div>Mycelium emerges as a promising sustainable biomaterial for meat analogs, owing to its fibrous structure and rich nutritional profile. This study introduces a novel 4D printing approach that leverages mycelial growth as a biological stimulus to fabricate mycelium-based meat analogs. A printable bio-ink based on soy protein and <em>Pleurotus eryngii</em> mycelia was developed, enabling the fabrication of scaffolds with well-defined porous structures. The bio-ink formulation optimized with 5 % cassava starch yielded a maximum mycelial radial growth diameter of 50.97 mm. Incorporation of 6 % mycelium improved ink rheology, allowing the fabrication of stable, porous structures. A 40 % infill density was optimal for promoting uniform mycelial colonization, during which the fungal network penetrates and integrates with the scaffold, acting as a biological reinforcement. During 10 days of incubation, mycelial biomass accumulated to 18.2 %, leading to a 6.11-fold increase in hardness and enabling in situ texture development. Our work demonstrates that mycelium stimulus-responsive 4D printing is a viable approach for fabricating meat analogs, enabling dynamic modulation of textural properties post-fabrication via precisely controlled biological growth. This study provides a theoretical basis and technical support for developing a new sustainable mycelium-based meat analog, which integrates biological reinforcement and customizable textural properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104405"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.ifset.2025.104404
Yuru Feng , Mingrui Fu , Shifeng Tian , Siqi Han , Xiaojun Xue , Ye Chen , Peng Guo , Shuang Dong
In this study, plasma was employed to assist acid-heat (AH) treatment to induce the self-assemble fibrillation of zein, and the influence of fibrillation degree on stability, loading and delivery performance of fibrillation zein-based Pickering emulsion was investigated (samples with ThT fluorescence intensity between 1358 and 2272 were assigned PZF1 ∼ PZF5 labels, while curcumin-containing samples were named PZF1-C ∼ PZF5-C). The results demonstrated that the average droplet size of fibrillation zein-based emulsions (6–15 μm) was markedly smaller than natural zein-based emulsion (p < 0.05). The droplet size reduction and higher absolute value of Zeta potential jointly contributed to the enhanced emulsion stability, as evidenced by microscopic observations revealing more uniform droplet distribution in fibrillated samples. Within a specific fibrillation degree range (PZF1 ∼ PZF4), multiple performance indicators, including static storage and heating stability, encapsulation efficiency, etc., demonstrated increasing trends with higher fibrillation degree. However, these performance indicators were slightly inferior under the highest fibrillation degree (PZF5) due to the “over-fibrillation” effect. The encapsulation rate of curcumin in fibrillation zein-based emulsion was increased to the maximum of 63.87 ± 0.29 % at PZF4-C. The strong zein-curcumin interaction significantly retarded curcumin release throughout simulated digestion, with fibrillation zein serving as a diffusion barrier. The plasma-assisted AH-induced fibrillation zein-based emulsion exhibited enhanced stability and enabled more effective encapsulation and controlled release of curcumin, which was expected to be more suitable for certain food and pharmaceutical applications.
{"title":"Stability and curcumin delivery characteristics of fibrillation zein-based Pickering emulsions: Influence of different fibrillation degree","authors":"Yuru Feng , Mingrui Fu , Shifeng Tian , Siqi Han , Xiaojun Xue , Ye Chen , Peng Guo , Shuang Dong","doi":"10.1016/j.ifset.2025.104404","DOIUrl":"10.1016/j.ifset.2025.104404","url":null,"abstract":"<div><div>In this study, plasma was employed to assist acid-heat (AH) treatment to induce the self-assemble fibrillation of zein, and the influence of fibrillation degree on stability, loading and delivery performance of fibrillation zein-based Pickering emulsion was investigated (samples with ThT fluorescence intensity between 1358 and 2272 were assigned PZF<sub>1</sub> ∼ PZF<sub>5</sub> labels, while curcumin-containing samples were named PZF<sub>1</sub>-C ∼ PZF<sub>5</sub>-C). The results demonstrated that the average droplet size of fibrillation zein-based emulsions (6–15 μm) was markedly smaller than natural zein-based emulsion (<em>p</em> < 0.05). The droplet size reduction and higher absolute value of Zeta potential jointly contributed to the enhanced emulsion stability, as evidenced by microscopic observations revealing more uniform droplet distribution in fibrillated samples. Within a specific fibrillation degree range (PZF<sub>1</sub> ∼ PZF<sub>4</sub>), multiple performance indicators, including static storage and heating stability, encapsulation efficiency, etc., demonstrated increasing trends with higher fibrillation degree. However, these performance indicators were slightly inferior under the highest fibrillation degree (PZF<sub>5</sub>) due to the “over-fibrillation” effect. The encapsulation rate of curcumin in fibrillation zein-based emulsion was increased to the maximum of 63.87 ± 0.29 % at PZF<sub>4</sub>-C. The strong zein-curcumin interaction significantly retarded curcumin release throughout simulated digestion, with fibrillation zein serving as a diffusion barrier. The plasma-assisted AH-induced fibrillation zein-based emulsion exhibited enhanced stability and enabled more effective encapsulation and controlled release of curcumin, which was expected to be more suitable for certain food and pharmaceutical applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104404"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-05DOI: 10.1016/j.ifset.2025.104384
Ann-Marie Kalla-Bertholdt , Dagmara Weckowska , Anna Laux , Sarah Voss , Carsten Dreher , Cornelia Rauh
Plant-based meat alternatives (PBMA) are one of the solutions proposed for diversifying protein production and changing consumption patterns. This study presents the first step towards creating an innovation radar for PBMA. Following an innovation radar method, the study reviews the extant literature on PBMA production, focusing on studies on pea and wheat proteins, to identify technologies and ingredients used in key stages of the PBMA value chain, namely in crop development, pre-treatment, protein extraction and fractionation, functionalization, product formulation, texturization, and final product modification. The social implications of the technologies and ingredients, especially potential impacts on inclusion in consumption and production are proposed, alongside environmental, economic and legal aspects. The study finds alternative production technologies/ingredient options at each stage of the value chain. Their implications for sensory characteristics of PBMA products and consequent consumer acceptance are widely considered in the literature, indicating a strong focus on imitation of meat products. The implications for production costs and health are also debated, and concerns about nutritional aspects are raised in the literature. The normative aspects of the technological and ingredient choices as well as implications for affordability, availability or accessibility of PBMA products are rarely discussed. The study makes a first step towards developing an innovation radar for PBMA and concludes with the reflection on the usefulness of the radar method.
{"title":"From ingredients to integration: Exploring the processing technologies and ingredients for pea and wheat-based meat alternatives and their social implications","authors":"Ann-Marie Kalla-Bertholdt , Dagmara Weckowska , Anna Laux , Sarah Voss , Carsten Dreher , Cornelia Rauh","doi":"10.1016/j.ifset.2025.104384","DOIUrl":"10.1016/j.ifset.2025.104384","url":null,"abstract":"<div><div>Plant-based meat alternatives (PBMA) are one of the solutions proposed for diversifying protein production and changing consumption patterns. This study presents the first step towards creating an innovation radar for PBMA. Following an innovation radar method, the study reviews the extant literature on PBMA production, focusing on studies on pea and wheat proteins, to identify technologies and ingredients used in key stages of the PBMA value chain, namely in crop development, pre-treatment, protein extraction and fractionation, functionalization, product formulation, texturization, and final product modification. The social implications of the technologies and ingredients, especially potential impacts on inclusion in consumption and production are proposed, alongside environmental, economic and legal aspects. The study finds alternative production technologies/ingredient options at each stage of the value chain. Their implications for sensory characteristics of PBMA products and consequent consumer acceptance are widely considered in the literature, indicating a strong focus on imitation of meat products. The implications for production costs and health are also debated, and concerns about nutritional aspects are raised in the literature. The normative aspects of the technological and ingredient choices as well as implications for affordability, availability or accessibility of PBMA products are rarely discussed. The study makes a first step towards developing an innovation radar for PBMA and concludes with the reflection on the usefulness of the radar method.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104384"},"PeriodicalIF":6.8,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-05DOI: 10.1016/j.ifset.2025.104410
Libni Turitich , Essam Hebishy , Daniel Maspoch , Victoria Ferragut , Mary Cano-Sarabia , Antonio J. Trujillo
This study investigated the influence of homogenization valve design and formulation parameters on the stability of oil-in-water emulsions produced with chia and sunflower oils (1:1) and buttermilk (BM) as the emulsifier. Three high-pressure homogenization techniques—microfluidization (MF), ultra-high-pressure homogenization (UHPH), and conventional homogenization (CH)—were compared at 100 MPa using buttermilk (5 and 7 %, w/v) and oil concentrations (10 and 20 % v/v). MF produced the most stable and uniform emulsions, characterized by the smallest droplet size and narrowest distribution, attributed to the effective control of droplet breakup in the homogenization chamber. UHPH produced fine but larger, less uniform droplets, reducing stability and increasing lipid oxidative susceptibility in the emulsions. This effect was attributed to intense shear forces and temperature rise at the UHPH valve outlet, which disrupted interfacial protein, causing partial denaturation and emulsion instability. CH emulsions, despite their larger droplet size, showed long-term physical stability due to droplet packing and surface charge density, which increased electrostatic repulsion but were the least oxidatively stable. Emulsion composition (BM and oil concentration) also played a critical role. In MF emulsions, higher BM concentration enhanced stability under low shear, whereas in UHPH systems, excess BM promoted protein aggregation under high shear. Increasing oil concentration (20 %) generally enhanced oxidative stability, attributed to viscosity effects and closer droplet packing that limited oxygen diffusion. Overall, the results highlight that both the homogenization technique and formulation composition must be optimized to balance physical and oxidative stability in chia/sunflower-BM emulsions, underscoring its potential for emulsion-based product development.
{"title":"Oil-in-water emulsions prepared using vegetable oils and buttermilk as emulsifier: Unveiling the impact of high-pressure homogenization valve design on emulsion physical and oxidative stability","authors":"Libni Turitich , Essam Hebishy , Daniel Maspoch , Victoria Ferragut , Mary Cano-Sarabia , Antonio J. Trujillo","doi":"10.1016/j.ifset.2025.104410","DOIUrl":"10.1016/j.ifset.2025.104410","url":null,"abstract":"<div><div>This study investigated the influence of homogenization valve design and formulation parameters on the stability of oil-in-water emulsions produced with chia and sunflower oils (1:1) and buttermilk (BM) as the emulsifier. Three high-pressure homogenization techniques—microfluidization (MF), ultra-high-pressure homogenization (UHPH), and conventional homogenization (CH)—were compared at 100 MPa using buttermilk (5 and 7 %, <em>w</em>/<em>v</em>) and oil concentrations (10 and 20 % <em>v</em>/v). MF produced the most stable and uniform emulsions, characterized by the smallest droplet size and narrowest distribution, attributed to the effective control of droplet breakup in the homogenization chamber. UHPH produced fine but larger, less uniform droplets, reducing stability and increasing lipid oxidative susceptibility in the emulsions. This effect was attributed to intense shear forces and temperature rise at the UHPH valve outlet, which disrupted interfacial protein, causing partial denaturation and emulsion instability. CH emulsions, despite their larger droplet size, showed long-term physical stability due to droplet packing and surface charge density, which increased electrostatic repulsion but were the least oxidatively stable. Emulsion composition (BM and oil concentration) also played a critical role. In MF emulsions, higher BM concentration enhanced stability under low shear, whereas in UHPH systems, excess BM promoted protein aggregation under high shear. Increasing oil concentration (20 %) generally enhanced oxidative stability, attributed to viscosity effects and closer droplet packing that limited oxygen diffusion. Overall, the results highlight that both the homogenization technique and formulation composition must be optimized to balance physical and oxidative stability in chia/sunflower-BM emulsions, underscoring its potential for emulsion-based product development.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104410"},"PeriodicalIF":6.8,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735166","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}
The aim of this study was to investigate the effect of direct Cold Atmospheric Plasma (CAP) on patulin detoxification in both standard solutions and apple juices. A kinetic approach was applied to understand how the CAP process conditions' intensity may affect the patulin molecules related to toxicity. Various voltages ranging from 19 to 25 kV were applied, while the duration varied from 1 to 4 min for 5 mL aqueous standard solutions (pH = 4) or apple juices with a concentration of 100 ppb patulin. The residual patulin concentration after CAP treatment was determined by using HPLC. The concentration of generated RONS in water, such as H2O2, NO3− and NO2− was determined. CAP treatment led to patulin detoxification in water. Patulin decomposition efficiency reached 99 % at an applied voltage of 25 kV in a 4 min treatment period. The applied voltage significantly affects the formation of oxidizing species and decomposition of pollutants. Increasing the applied voltage and treatment time both promoted patulin decomposition. After 1 min treatment, the patulin degradation efficiency reached 16, 72 and 83 % at applied voltages of 19, 21 and 25 kV, respectively. Patulin decomposition products were detected in CAP treated samples, such as ascladiol, deoxypatulin and hydroascladiol, showing that the ring lactone was broken after CAP treatment. Patulin detoxification up to 50 % was achieved in CAP treated apple juices, while their quality remained almost unchanged. Further research is needed to understand the CAP mechanisms responsible for patulin decomposition and toxicity evaluation of the byproducts generated during processing.
Industrial relevance
Developing new strategies for controlling patulin in food products remains of utmost interest to the relevant industry. Cold atmospheric plasma is a promising technology for patulin detoxification, as the reactive species produced by CAP cause damage on patulin ring, leading to the formation of less toxic compounds. The mathematical description of patulin decomposition by CAP treatment in various process conditions is a useful tool aiming to prediction and evaluation of patulin detoxification. This tool allows for designing properly and effectively the CAP process applied, avoiding over-processing, food quality degradation as well the high energy consumption.
{"title":"Effect of cold atmospheric plasma treatment on patulin decomposition: A kinetic approach","authors":"Varvara Andreou , Aikaterini Lamprou , Pantelis Natskoulis , Chiara Dall'Asta , Panagiotis Dimitrakellis , Vasilis Valdramidis , George Katsaros","doi":"10.1016/j.ifset.2025.104394","DOIUrl":"10.1016/j.ifset.2025.104394","url":null,"abstract":"<div><div>The aim of this study was to investigate the effect of direct Cold Atmospheric Plasma (CAP) on patulin detoxification in both standard solutions and apple juices. A kinetic approach was applied to understand how the CAP process conditions' intensity may affect the patulin molecules related to toxicity. Various voltages ranging from 19 to 25 kV were applied, while the duration varied from 1 to 4 min for 5 mL aqueous standard solutions (pH = 4) or apple juices with a concentration of 100 ppb patulin. The residual patulin concentration after CAP treatment was determined by using HPLC. The concentration of generated RONS in water, such as H<sub>2</sub>O<sub>2</sub>, NO<sub>3</sub><sup>−</sup> and NO<sub>2</sub><sup>−</sup> was determined. CAP treatment led to patulin detoxification in water. Patulin decomposition efficiency reached 99 % at an applied voltage of 25 kV in a 4 min treatment period. The applied voltage significantly affects the formation of oxidizing species and decomposition of pollutants. Increasing the applied voltage and treatment time both promoted patulin decomposition. After 1 min treatment, the patulin degradation efficiency reached 16, 72 and 83 % at applied voltages of 19, 21 and 25 kV, respectively. Patulin decomposition products were detected in CAP treated samples, such as ascladiol, deoxypatulin and hydroascladiol, showing that the ring lactone was broken after CAP treatment. Patulin detoxification up to 50 % was achieved in CAP treated apple juices, while their quality remained almost unchanged. Further research is needed to understand the CAP mechanisms responsible for patulin decomposition and toxicity evaluation of the byproducts generated during processing.</div></div><div><h3>Industrial relevance</h3><div>Developing new strategies for controlling patulin in food products remains of utmost interest to the relevant industry. Cold atmospheric plasma is a promising technology for patulin detoxification, as the reactive species produced by CAP cause damage on patulin ring, leading to the formation of less toxic compounds. The mathematical description of patulin decomposition by CAP treatment in various process conditions is a useful tool aiming to prediction and evaluation of patulin detoxification. This tool allows for designing properly and effectively the CAP process applied, avoiding over-processing, food quality degradation as well the high energy consumption.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104394"},"PeriodicalIF":6.8,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735069","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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