Innovative Food Science & Emerging Technologies最新文献

Mechanistic insights into the modification of peanut protein by novel radio frequency roasting: Revealing multi-scale protein conformational changes 新型射频烘焙对花生蛋白改性的机理研究：揭示多尺度蛋白质构象变化

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-06-01 Epub Date: 2026-02-10 DOI: 10.1016/j.ifset.2026.104487

Zekang Peng , Chao Xu , Yue Zhang , Deqing Wang , An'an Zhang , Ziping Ai , Yanhong Liu

Radio frequency (RF) heating, as a promising alternative roasting method, could effectively improve peanut oil quality and degrade aflatoxins. However, during the peanut oil processing, the modification effect and mechanism on protein by RF roasting are still unclear. This study aimed to investigate the influences of RF roasting on the multi-scale structures and functional properties of peanut protein under 150 °C holding for 0 to 15 min. The results showed RF roasting did not alter the primary structure of peanut protein. With the increased holding time, the surface hydrophobicity and the shift of secondary structures from α-helix and β-sheet to β-turn and random coil were significantly enhanced. The changes in the intrinsic fluorescence spectrum and the contents of exposed free sulfhydryl and disulfide bond revealed that the tertiary structure underwent rearrangement and aggregation after roasting. Moderate RF roasting intensities (holding time of 5–10 min) significantly improved the emulsifying properties but had no significant effect on foaming properties of peanut protein. Additionally, the RF-roasted peanut proteins had superior emulsifying properties and formed emulsions with smaller particle size compared with hot-air-roasted ones. Overall, these findings provided new insights for the modification of plant proteins by RF roasting to enhance their value in food applications.

射频加热是一种很有前途的替代烘焙方法，可以有效地改善花生油品质，降解黄曲霉毒素。然而，在花生油加工过程中，射频焙烧对蛋白质的改性作用及其机理尚不清楚。本研究旨在探讨在150℃保温0 ~ 15 min条件下RF焙烧对花生蛋白多尺度结构和功能特性的影响。结果表明，RF焙烧对花生蛋白质的初级结构没有影响。随着保温时间的延长，表面疏水性显著增强，二级结构由α-螺旋和β-片向β-转和无规则线圈转变。本征荧光光谱和暴露的游离巯基和二硫键含量的变化表明，焙烧后的三级结构发生了重排和聚集。中等RF焙烧强度（保温时间5 ~ 10 min）显著改善了花生蛋白的乳化性能，但对花生蛋白的发泡性能影响不显著。此外，与热风烘焙花生相比，rf烘焙花生蛋白具有更好的乳化性能，形成的乳剂粒径更小。总之，这些发现为利用RF焙烧技术对植物蛋白进行改性以提高其在食品中的应用价值提供了新的见解。

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引用次数: 0

Optimization of ultrasound-assisted dehulling for quinoa and comparison with conventional methods: Dehulling performance and physicochemical characterization 藜麦超声辅助脱壳工艺的优化及与常规脱壳方法的比较：脱壳性能及理化性质

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-06-01 Epub Date: 2026-02-05 DOI: 10.1016/j.ifset.2026.104475

Hongbin Bai, Yingsi Wu, Fei Liu, Dezheng Xuan, Xuan Zhao, Wenxue Dong, Xiang Kong, Anbin Zhang

Dehulling is an essential step in the post-harvest processing of quinoa. To address the limitations of conventional dehulling methods, including low processing efficiency, severe grain damage, nutrient loss, and environmental pollution, this study developed a novel ultrasound-assisted wet dehulling (UWD) method as an effective alternative. The feasibility of UWD for quinoa dehulling was investigated by examining the effects of processing time (20–60 min), processing temperature (20–60 °C), and liquid-to-material ratio (3–11 mL/g) on dehulling performance. The results indicated that the optimal processing conditions were 38 min, 40 °C, and 7.2 mL/g, achieving a dehulling rate of 84.74% with a grain damage rate of only 1.22%. Comparative studies between optimized UWD and conventional dry dehulling (DD), wet dehulling (WD), and mixed dehulling (MD) demonstrated that UWD achieved a better balance between dehulling efficiency and grain integrity, with a dehulling rate second only to MD (87.21%) and a damage rate slightly higher than WD (0.93%). For physicochemical characteristics, UWD exhibited the most favorable overall performance, with loss rates of protein, fat, starch, and dietary fiber ranging from 5.31% to 23.76%. The loss rates of macro-elements (K, Mg, P, Ca) and micro-elements (Fe, Zn, Mn, Cu, Co) ranged from 9.58% to 39.87%. Additionally, UWD-treated grains exhibited a cleaner and brighter appearance (L* = 77.12, a* = 4.36, b* = 20.75). Principal component analysis ranked the overall scores as: UWD > MD > WD > DD. The research results provide theoretical basis and technical support for new quinoa dehulling processing technology.

剥壳是藜麦收获后加工的重要步骤。针对传统脱壳方法加工效率低、籽粒损伤严重、营养损失大、环境污染严重等缺点，本研究提出了一种超声辅助湿法脱壳（UWD）方法。通过考察加工时间（20 ~ 60 min）、加工温度（20 ~ 60℃）和液料比（3 ~ 11 mL/g）对藜麦脱壳性能的影响，探讨了UWD脱壳的可行性。结果表明，最佳工艺条件为38 min、40℃、7.2 mL/g，脱壳率为84.74%，晶粒损伤率仅为1.22%。与常规干式脱壳（DD）、湿式脱壳（WD）和混合脱壳（MD）的对比研究表明，优化后的UWD在脱壳效率和籽粒完整性之间取得了更好的平衡，脱壳率仅次于MD(87.21%)，损伤率略高于WD（0.93%）。理化性状方面，UWD表现出最优的综合性能，蛋白质、脂肪、淀粉和膳食纤维的损失率在5.31% ~ 23.76%之间。常量元素（K、Mg、P、Ca）和微量元素（Fe、Zn、Mn、Cu、Co）的损失率在9.58% ~ 39.87%之间。此外，uwd处理后的晶粒更干净、更明亮（L* = 77.12, a* = 4.36, b* = 20.75）。主成分分析综合得分为：UWD >； MD > WD >； DD。研究结果为藜麦脱壳加工新工艺提供理论依据和技术支持。

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引用次数: 0

Microbial preservation performance evaluation in residential refrigerators: A multiple product, refrigerator placement and temperature setting case study 微生物保存性能评价在家用冰箱：一个多产品，冰箱放置和温度设置的案例研究

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-16 DOI: 10.1016/j.ifset.2026.104456

Enrique Martinez-Martinez, Jorge Welti-Chanes, J. Antonio Torres

The microbial preservation performance of a residential refrigerator was evaluated using a Refrigeration Preservation Indicator (RPI) based on the square root model, a frequently used secondary predictive microbiology model, and time-temperature data collected for whole milk, panela cheese and chicken breast meat. RPI values <1, ∼1, and > 1 indicating excellent, acceptable, and poor preservation performance, respectively, were used to assess effects of product placement (door/body shelves, and drawer independently controlled at 0 °C), setting (2/4/5 °C), ambient temperature (21.1 °C [LT] and 32.2 °C[HT]), and load (24.9 kg regular [RL] and 39 kg high load [HL]). Lowering the temperature setting significantly improved RPI values for all product/placement locations. While poor performance was observed at 5 °C with RPI values reaching 3.74 for milk and 1.38 for cheese, for the 2 °C setting, the corresponding values were 1.56 and 1.00. Chicken breast stored in the closed drawer with independent temperature control consistently achieved excellent performance with values ranging 0.42–1.16 across treatments. Under HL conditions, the temperature increase caused by door openings was buffered, but temperature recovery exceeded 30 h. Lowering the temperature setting to 2 °C reduced it to 9.4 h. Product exposure to ambient temperature emulating consumer product use increased RPI variability, as illustrated by one-sided 95% confidence intervals. Finally, refrigerator design improvements were identified to mitigate the lowering of food preservation performance of residential refrigerators caused by door openings and high ambient temperatures. Finally, RPI values can be used to assess the preservation performance of any cold chain component.

采用基于平方根模型（常用的二级预测微生物学模型）的制冷保存指标（RPI）和收集的全脂牛奶、panela奶酪和鸡胸肉的时间-温度数据，对家用冰箱的微生物保存性能进行了评估。RPI值<；1、~ 1和>； 1分别表示优异、可接受和较差的保存性能，用于评估产品放置（门/体货架和抽屉在0°C下独立控制）、设置（2/4/5°C）、环境温度（21.1°C[LT]和32.2°C[HT]）和负载（24.9 kg常规[RL]和39 kg高负载[HL]）的效果。降低温度设置显著提高了所有产品/放置位置的RPI值。在5°C条件下，牛奶的RPI值为3.74，奶酪的RPI值为1.38，而在2°C条件下，相应的值为1.56和1.00。独立控温的封闭抽屉中保存的鸡胸肉在处理过程中始终保持着良好的性能，其值在0.42-1.16之间。在高温条件下，开门引起的温度升高得到缓冲，但温度恢复超过30小时。将温度设置降低到2°C将其减少到9.4小时。产品暴露于模拟消费产品使用的环境温度下，RPI变化率增加，如单侧95%置信区间所示。最后，确定了冰箱设计的改进，以减轻由于开门和高环境温度导致的住宅冰箱食品保鲜性能的降低。最后，RPI值可以用来评估任何冷链组件的保存性能。

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引用次数: 0

Phase separation behavior of ovalbumin-chitosan: Application for the development of Janus-type fruit preservation coatings 卵清蛋白-壳聚糖的相分离行为：在janus型水果保鲜膜开发中的应用

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-02-08 DOI: 10.1016/j.ifset.2026.104483

Minghui Zhao , Jinghong Li , Sibing Li , Xiaohan Zhang , Hanyu Li , Huajiang Zhang

To mitigate post-harvest losses in field-grown fruits and thus contribute to global efforts against malnutrition and hunger, this study presents an edible coating inspired by the phase separation of ovalbumin (OVA) and chitosan (CS) complexes, resulting in distinct inner and outer functional layers. We demonstrate that the phase behavior of the OVA-CS complexes is modulated by resveratrol (RES). Specifically, RES modifies protein conformation and intermolecular interactions by enhancing hydrophobic forces and reorganizing hydrogen bonds, driving the self-assembly of a Janus-type coating during drying. Optimized at pH 5.6, the OVA-CS-RES (OCR) coating exhibits superior barrier properties, achieving the lowest water vapor permeability and oxygen permeability. Anisotropic wettability was confirmed by contact angle measurements and atomic force microscopy, with the maximum contact angle difference between the inner and outer surfaces reaching 57.2°. Scanning electron microscopy and confocal laser scanning microscopy further verified uniform coverage and effective sealing of epidermal pores on fruit surfaces. Application experiments showed that the OCR coating significantly delayed fruit oxidation, reduced weight loss, preserved texture and ascorbic acid content, and maintained aroma integrity throughout 40 days of storage. Overall, this study introduces a scalable, single-step coating strategy leveraging self-assembled functional Janus coatings to significantly extend fruit shelf life.

为了减轻田间种植水果的收获后损失，从而为全球抗击营养不良和饥饿做出贡献，本研究提出了一种可食用涂层，其灵感来自于卵清蛋白（OVA）和壳聚糖（CS）复合物的相分离，从而产生不同的内部和外部功能层。我们证明了OVA-CS配合物的相行为是由白藜芦醇（RES）调节的。具体来说，RES通过增强疏水力和重组氢键来改变蛋白质构象和分子间相互作用，从而驱动janus型涂层在干燥过程中的自组装。在pH 5.6下优化后，OVA-CS-RES （OCR）涂层表现出优异的阻隔性能，实现了最低的水蒸气渗透性和氧气渗透性。通过接触角测量和原子力显微镜证实了各向异性润湿性，内外表面最大接触角差达到57.2°。扫描电镜和激光共聚焦扫描显微镜进一步证实了表皮气孔在果实表面的均匀覆盖和有效封闭。应用实验表明，在40天的贮藏过程中，OCR涂层显著延缓了果实的氧化，减少了果实的失重，保留了果实的质地和抗坏血酸含量，并保持了果实香气的完整性。总的来说，这项研究引入了一种可扩展的单步涂层策略，利用自组装的功能Janus涂层来显着延长水果的保质期。

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引用次数: 0

Dual-functional smart konjac glucomannan-based packaging incorporating gelatin-cellulose nanocrystal-stabilized emulsions and synergistic anthocyanin-curcumin dyes 双功能智能魔芋葡甘露聚糖为基础的包装结合明胶-纤维素纳米晶体稳定乳液和协同花青素-姜黄素染料

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-06 DOI: 10.1016/j.ifset.2026.104447

Shiqi Li , Xingnan Wang , Junjun Wang , Zhouli Wang

To enhance the colorimetric and antibacterial performance of polysaccharide-based packaging, a novel pigment-emulsion system was innovatively designed by incorporating high-stability Pickering emulsions and mixed natural dyes for freshness preservation and real-time monitoring. Specifically, anthocyanin (Ant) and curcumin (Cur) were incorporated konjac glucomannan (Kgm) matrix to expanded pH response range. Then, optimized gelatin (Gel)-cellulose nanocrystals (CNC) complexes (G-CNC7) (pH = 7) were prepared through pH-induced electrostatic interactions through eco-friendly process. Subsequently, thyme essential oil (TEO) Pickering emulsion (GCTEO) was successfully prepared and added to construct high-stability pigment/emulsion film-forming system. The antibacterial and indicative film (Kgm-Ant/Cur-GCTEO) was fabricated. The results showed that GCTEO Pickering emulsion, loaded with TEO, synergized with the inherent functional properties of Ant/Cur, effectively enhanced antibacterial and antioxidant activities. This was verified in the preservation of yellow cherry tomatoes, extending their shelf life quality and freshness. The bactericidal rates of Kgm-Ant/Cur-GCTEO against S. aureus and E. coli reached 97.32 % and 78.36 %, respectively. Furthermore, the pigment-emulsion system improved the stability and rapid responsiveness of the color indicator, expanding its pH response range for effective monitoring of yogurt and seafood freshness throughout various acid-base environments. Moreover, composite films exhibited excellent mechanical properties, light and water vapor/oxygen barrier performance, thermal stability, and enhanced hydrophobicity. This study innovatively developed a stable Pickering emulsion system combined with dual natural pigments, which represents an innovative strategy for preservation and freshness maintenance.

为了提高多糖基包装的比色性能和抗菌性能，采用高稳定性皮克林乳剂和混合天然染料，创新设计了一种新型的色素-乳液体系，用于保鲜和实时监测。在魔芋葡甘露聚糖（Kgm）基质中加入花青素（Ant）和姜黄素（Cur），扩大pH响应范围。然后，通过生态友好的工艺，通过pH诱导静电相互作用制备了优化后的明胶(Gel)-纤维素纳米晶体（CNC）配合物（G-CNC7）（pH = 7）。随后，成功制备了百里香精油皮克林乳液（GCTEO），并加入其中构建了高稳定性的颜料/乳液成膜体系。制备了抗菌指示膜（Kgm-Ant/ cu - gcteo）。结果表明，负载TEO的GCTEO Pickering乳剂与Ant/Cur固有的功能特性协同作用，有效增强了其抗菌和抗氧化活性。这在保存黄色圣女果中得到了证实，延长了它们的保质期、质量和新鲜度。Kgm-Ant/Cur-GCTEO对金黄色葡萄球菌和大肠杆菌的抑菌率分别为97.32%和78.36%。此外，颜料-乳液体系提高了颜色指示剂的稳定性和快速响应性，扩大了其pH响应范围，可在各种酸碱环境下有效监测酸奶和海鲜的新鲜度。此外，复合膜具有优异的力学性能、光和水汽/氧阻隔性能、热稳定性和增强的疏水性。本研究创新性地开发了一种结合双天然色素的稳定皮克林乳液体系，代表了一种创新的保鲜策略。

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引用次数: 0

The impact of supercritical CO₂ conditions on extracting antioxidant compounds from tangerine leaves (Citrus reticulata) for enhancing oxidative stability in soybean oil 超临界co2条件对从柑桔叶中提取抗氧化化合物以提高大豆油氧化稳定性的影响

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-07 DOI: 10.1016/j.ifset.2026.104449

Camilo Rodríguez-García , Monique Martins Strieder , Gloria Domínguez-Rodríguez , Michael Ernesto Moreno Caballero , Liliam Palomeque , Alejandro Cifuentes , Fabián Parada-Alfonso , Elena Ibáñez

Tangerine leaves were valorized as a source of natural antioxidants for protecting soybean oil against lipid oxidation. Initial Soxhlet extracts obtained using hexane (HexS), ethyl acetate (EtOAc-S), and ethanol (EtOH-S) showed that the Hex-S extract provided the highest oxidative stability, highlighting the relevance of nonpolar compounds in delaying lipid oxidation. To develop a more sustainable alternative to hexane extraction, supercritical CO₂ (SC-CO₂) extraction was optimized using a central composite design, assessing the effects of pressure (100, 200, and 300 bar) and temperature (40, 50, and 60 °C) on the extract's antioxidant performance. The optimal SC-CO₂ extract, obtained at 273 bar and 37 °C, extended the induction period of soybean oil oxidation to 5.2 h, outperforming both the Hex-S extract (4.4 h) and the control sample (3.8 h), and resulted in a lower p-anisidine value (13.36). These activities may be attributed to extracted bioactive compounds, such as linalool, thymol, and tangeretin.

陈皮叶是一种天然抗氧化剂，可保护大豆油免受脂质氧化。使用己烷（HexS）、乙酸乙酯（EtOAc-S）和乙醇（EtOH-S）获得的初始索氏提取物表明，HexS提取物具有最高的氧化稳定性，突出了非极性化合物在延缓脂质氧化中的相关性。为了开发一种更可持续的正己烷萃取替代方案，采用中心复合设计对超临界CO2 （SC-CO2）萃取进行了优化，评估了压力（100、200和300 bar）和温度（40、50和60°C）对萃取物抗氧化性能的影响。在273 bar和37℃条件下获得的最佳SC-CO2萃取物将大豆油的氧化诱导时间延长至5.2 h，优于Hex-S萃取物（4.4 h）和对照样品（3.8 h），且对茴香胺值较低（13.36）。这些活性可能归因于提取的生物活性化合物，如芳樟醇、百里香酚和橘皮素。

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引用次数: 0

Triple-frequency ultrasound enhanced sono/photodynamic preservation: Mechanistic insights into curcumin-mediated microbial inactivation and quality maintenance in large yellow croaker 三频超声增强声纳/光动力保存：姜黄素介导的大黄鱼微生物失活和品质维持的机理

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2025-12-30 DOI: 10.1016/j.ifset.2025.104428

Dehua Wang, Biqian Wei, Tongxin Xie, Yi Zhang, Yuxuan Chen, Weiming Yan, Xiaoming Jiang, Yong Xue, Zhaojie Li, Qingjuan Tang

Microbial contamination is a major cause of spoilage and quality deterioration in aquatic products, emphasizing the need for advanced non-thermal preservation strategies. This study investigated the bactericidal efficacy and preservation potential of curcumin-mediated sono/photodynamic treatment (SPDT) under variable-frequency ultrasound using Shewanella putrefaciens and large yellow croaker (Larimichthys crocea) as model systems. SPDT demonstrated a pronounced ultrasound–light synergistic effect, where acoustic cavitation enhanced light penetration and reactive oxygen species generation, effectively overcoming the shallow action depth of conventional photodynamic processes. The triple-frequency synchronous mode (20/28/40 kHz) achieved superior deep-layer bactericidal performance, reducing the total viable count by 6.28 log CFU/mL units and reaching an inactivation rate of 99.999 %. When applied to refrigerated croaker, SPDT significantly inhibited microbial growth, delayed increases in TVB-N, MDA, and pH, and preserved color, sensory quality, and odor fingerprints, extending shelf life by 3–4 days. 16S rRNA sequencing further revealed selective inhibition of dominant spoilage genera (Pseudomonas, Brochothrix, and Shewanella), suggesting broad-spectrum antibacterial activity. Correlation analysis indicated that SPDT mitigates spoilage progression by simultaneously inhibiting microbial metabolism, protein degradation, lipid oxidation, and off-flavor generation.

Industrial relevance

This study elucidates the mechanisms underlying SPDT-assisted microbial inactivation under variable-frequency ultrasound and highlights the superiority of the triple-frequency synchronous mode. The findings provide theoretical and technical support for scaling up this green, non-thermal technology in aquatic and other perishable foods.

微生物污染是水产品腐败和质量恶化的主要原因，强调需要先进的非保温策略。本研究以腐坏希瓦氏菌和大黄鱼为模型体系，研究了姜黄素介导的高频超声声光动力处理（SPDT）的杀菌效果和保存潜力。SPDT表现出明显的超声光协同效应，其中声空化增强了光穿透和活性氧的产生，有效地克服了传统光动力过程的浅作用深度。三频同步模式（20/28/40 kHz）具有优异的深层杀菌性能，使总活菌数减少6.28 log CFU/mL单位，灭活率达到99.999%。应用于冷藏青花鱼时，SPDT显著抑制微生物生长，延缓TVB-N、MDA和pH的增加，保存颜色、感官质量和气味指纹，延长保质期3-4天。16S rRNA测序进一步揭示了对优势腐败菌属（假单胞菌、Brochothrix和Shewanella）的选择性抑制，表明其具有广谱抗菌活性。相关分析表明，SPDT通过同时抑制微生物代谢、蛋白质降解、脂质氧化和异味产生来减缓腐败进程。本研究阐明了spdt在变频超声下辅助微生物灭活的机制，并强调了三频同步模式的优越性。研究结果为在水产和其他易腐食品中推广这种绿色、非热技术提供了理论和技术支持。

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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 : 2026-05-01 Epub 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

Spectral light regulation enhances sprouting, physiological efficiency, and ionomic homeostasis in Western Himalayan buckwheat 光谱光调节提高了西喜马拉雅荞麦的发芽、生理效率和体内经济平衡

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-02-05 DOI: 10.1016/j.ifset.2026.104479

Marry Albright Johnson, Mahesh Kumar, Vandna Sharma, Sveta Thakur

This study examined the effects of different spectral LED (light-emitting diode) light treatments on growth performance, physiological responses, and underlying ionomic variations in 6-day-old sprouts of two underutilized western Himalayan buckwheat species, namely Fagopyrum esculentum Moench (common buckwheat) and F. tataricum Gaertn. (Tartary buckwheat). Both species responded differentially to spectral modulation, exhibiting variation in overall growth and elemental distribution. The highest biomass accumulation was predominantly reported in common buckwheat, whereas Tartary buckwheat showed a more pronounced ionomic shift across different spectral treatments. Blue light significantly enhanced elemental concentrations in both species. Specifically, it improved Na, Mn, Mg, Co, and Cu concentrations in Tartary buckwheat, whereas B, Fe, and Cu concentrations in common buckwheat. Multivariate analysis, including hierarchical clustering and principal component analysis, confirmed distinct ionomic separation patterns between treated and control groups. A linear association was also revealed among several elemental pairs, indicating coordinated nutrient regulation in response to spectral light modulation. Blue light further improved APX, CAT, Vitamin C, and total protein levels in both species, whereas red light stimulated SOD activity, demonstrating wavelength-specific regulation of enzymatic antioxidative potential. In contrast, the 70Blue: 30Red spectral combination increased the total sugar content while simultaneously promoting the accumulation of photosynthetic and photoprotective pigments. The study explicitly highlights the importance of species-specific lighting strategies tailored to the targeted enhancement of biomass, pigments, antioxidants, and ionomic profile in a controlled environment. Additionally, the findings offer a promising approach for advancing the functional and nutraceutical quality of Himalayan buckwheat sprouts, ultimately improving their consumer acceptance and commercial potential.

本研究研究了不同光谱LED（发光二极管）光处理对两种未充分利用的喜马拉雅西部荞麦品种荞麦（Fagopyrum esculentum Moench）和荞麦（F. tataricum Gaertn） 6日龄芽的生长性能、生理反应和潜在的基因组变化的影响。(苦荞麦)。两个物种对光谱调制的响应不同，表现出整体生长和元素分布的差异。据报道，最高的生物量积累主要在普通荞麦中，而苦荞在不同的光谱处理中表现出更明显的生态变化。蓝光显著提高了两个物种的元素浓度。具体来说，它提高了苦荞中Na、Mn、Mg、Co和Cu的浓度，而普通荞麦中B、Fe和Cu的浓度。多变量分析，包括层次聚类和主成分分析，证实了治疗组和对照组之间明显的经济分离模式。几种元素对之间也存在线性关联，表明光谱光调制对营养物质的协调调节。蓝光进一步提高了两种植物的APX、CAT、维生素C和总蛋白水平，而红光则刺激了SOD活性，证明了波长特异性调节酶的抗氧化潜力。70Blue: 30Red光谱组合增加了总糖含量，同时促进了光合色素和光保护色素的积累。该研究明确强调了在受控环境中定制特定物种的照明策略的重要性，这些策略可以有针对性地增强生物量、色素、抗氧化剂和生物特征。此外，研究结果为提高喜马拉雅荞麦芽的功能和营养质量提供了一个有希望的方法，最终提高其消费者接受度和商业潜力。

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引用次数: 0

Optimization of a combined plasma–ultrasound system for synergistic microbial inactivation and ROS-mediated mechanism on fresh produce 血浆-超声联合系统对生鲜农产品微生物协同失活及ros介导机制的优化

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

Innovative Food Science & Emerging Technologies

Pub Date : 2026-05-01 Epub Date: 2026-01-30 DOI: 10.1016/j.ifset.2026.104471

Jae-Wan Ryu , Dong-Hyun Kang

This study aimed to develop and optimize a novel combined plasma–ultrasound system for the effective inactivation of foodborne pathogens in water and on the surface of fresh produce. The bactericidal efficacy of various treatment modes, including plasma alone, ultrasound alone, simultaneous application, and sequential application, was evaluated. Among these, sequential treatment where ultrasound was applied prior to plasma (Seq (UP)) demonstrated the highest antimicrobial effectiveness. Under optimized plasma–ultrasound conditions, this treatment significantly increased the leakage of intracellular proteins and DNA, indicating severe membrane damage. Furthermore, quantitative analysis showed that the Seq (UP) condition produced the highest ROS signals, with hydroxyl radical fluorescence reaching 564.6 a.u. Scavenger assays confirmed that these ROS played a critical role in microbial inactivation by damaging cellular components such as membranes, proteins, and DNA. The system was also tested on fresh produce (cherry tomatoes), where the Seq (UP) condition maintained superior microbicidal efficacy and ROS generation. These findings suggested that ultrasound-induced cavitation enhanced membrane permeability, allowing more effective penetration of plasma-generated reactive species. The study demonstrated that the optimized Seq (UP) plasma–ultrasound system provided a synergistic, chemical-free, and environmentally friendly method for microbial decontamination. This system showed strong potential for application in the food industry, particularly for improving the safety of fresh produce without relying on conventional chemical sanitizers. Future work will focus on the system's scalability and practical integration into food processing environments.

本研究旨在开发和优化一种新型的等离子-超声联合系统，用于有效灭活水中和新鲜农产品表面的食源性病原体。对血浆单独、超声单独、同时应用、顺序应用等不同治疗方式的杀菌效果进行评价。其中，在血浆之前应用超声的顺序治疗（Seq (UP)）显示出最高的抗菌效果。在优化的等离子超声条件下，该处理显著增加了细胞内蛋白质和DNA的泄漏，表明严重的膜损伤。此外，定量分析表明，Seq （UP）条件下产生的ROS信号最高，羟基自由基荧光达到564.6 a.u.。清除率测定证实，这些ROS通过破坏细胞膜、蛋白质和DNA等细胞成分，在微生物失活中发挥了关键作用。该系统还在新鲜农产品（圣果）上进行了测试，其中Seq （UP）条件保持了优越的杀微生物效果和ROS生成。这些发现表明，超声诱导的空化增强了膜的通透性，使等离子体产生的反应物质更有效地渗透。研究表明，优化后的Seq （UP）等离子超声系统提供了一种协同、无化学物质、环保的微生物去污方法。该系统在食品工业中显示出强大的应用潜力，特别是在不依赖传统化学消毒剂的情况下提高新鲜农产品的安全性。未来的工作将集中在系统的可扩展性和实际集成到食品加工环境。

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引用次数: 0