Pub Date : 2025-11-09DOI: 10.1016/j.ifset.2025.104357
Natalia Cenitagoya Alonso , Mar Cano Caballero , Sara Maisanaba , Maria Llana Ruiz-Cabello , Gabriel Rives Sala , Arantzazu Valdés García , Ana Beltrán Sanahuja
This study aimed to valorise papaya leaves for their potential application as a functional food ingredient by optimizing an ultrasound-assisted extraction (UAE) process using a Box–Behnken design. Optimal conditions (0.5 g sample, 55 mL of 50 % ethanol, 13 min, 90 % amplitude) yielded a lyophilized leaf extract (LLE) with a 34 % yield. The extract showed high total phenolic content (112 ± 9 mg GAE g−1) and strong antioxidant activity: 64 ± 4 (FRAP), 102 ± 6 (ABTS), 150 ± 9 (CUPRAC), and 37 ± 3 mg Trolox g−1 (DPPH). HPLC-MS identified bioactive compounds such as succinic acid, ferulic acid, quercetin, and rutin. In general, cytotoxicity assays in HepG2 and Caco-2 cell lines indicated a safety profile of the LLE and their main compounds, according to the stablished regulation limits. LLE was incorporated at 5 wt% into soy and coconut oil-based burgers. This addition maintained pH levels and significantly reduced TBARS values over storage, compared to the control. These results support the use of papaya leaf extract as a safe, antioxidant-rich functional food ingredient with preservative potential.
{"title":"Ultrasound-assisted extraction, characterization, and bioactivity assessment of polyphenol-rich papaya (Carica papaya) leaf extract for application in plant-based food products","authors":"Natalia Cenitagoya Alonso , Mar Cano Caballero , Sara Maisanaba , Maria Llana Ruiz-Cabello , Gabriel Rives Sala , Arantzazu Valdés García , Ana Beltrán Sanahuja","doi":"10.1016/j.ifset.2025.104357","DOIUrl":"10.1016/j.ifset.2025.104357","url":null,"abstract":"<div><div>This study aimed to valorise papaya leaves for their potential application as a functional food ingredient by optimizing an ultrasound-assisted extraction (UAE) process using a Box–Behnken design. Optimal conditions (0.5 g sample, 55 mL of 50 % ethanol, 13 min, 90 % amplitude) yielded a lyophilized leaf extract (LLE) with a 34 % yield. The extract showed high total phenolic content (112 ± 9 mg GAE g<sup>−1</sup>) and strong antioxidant activity: 64 ± 4 (FRAP), 102 ± 6 (ABTS), 150 ± 9 (CUPRAC), and 37 ± 3 mg Trolox g<sup>−1</sup> (DPPH). HPLC-MS identified bioactive compounds such as succinic acid, ferulic acid, quercetin, and rutin. In general, cytotoxicity assays in HepG2 and Caco-2 cell lines indicated a safety profile of the LLE and their main compounds, according to the stablished regulation limits. LLE was incorporated at 5 wt% into soy and coconut oil-based burgers. This addition maintained pH levels and significantly reduced TBARS values over storage, compared to the control. These results support the use of papaya leaf extract as a safe, antioxidant-rich functional food ingredient with preservative potential.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104357"},"PeriodicalIF":6.8,"publicationDate":"2025-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526385","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}
In this study, Kodo millet starch (KMS) was modified using multipin atmospheric cold plasma treatment at different voltages (10, 20, and 30 kV) and durations (5 and 10 min), followed by esterification with octenyl succinic anhydride (OSA). The combined modification influenced the morphological, structural, pasting, rheological, and functional properties of starch. Cold plasma prior to esterification significantly increased the degree of substitution from 0.0072 to 0.0274, whereas the amylose content decreased from 30.58 % in native starch to 14.37 % in OSA-modified cold plasma-treated starch (10 kV-5 min). Despite treatment, the granules retained their irregular and polygonal shapes but presented increased surface roughness and particle size. The zeta potential improved (−10.12 to −16.18 mV), indicating good stability. FTIR and XRD revealed minimal alterations in the functional groups and crystalline structure, although the crystallinity decreased from 29.65 % to 23.75 %. Pasting analysis showed varied viscosities and reduced pasting temperatures (86.6 to 82.3 °C). All gels exhibited non-Newtonian behavior with dominant elastic over viscous behavior. The functional properties revealed increased oil absorption (0.78 to 1.64 g/g) but reduced water absorption (1.85 to 1.32 g/g), swelling, and solubility. Syneresis analysis confirmed lower retrogradation due to reduced water expulsion. Overall, cold plasma followed by esterification improves the DS at lower OSA concentrations, making dual-modified starch suitable as an emulsifier.
{"title":"Cold plasma pretreatment enhances OSA esterification efficiency in Kodo millet starch: Morphological, structural, rheological, and functional insights","authors":"Yograj Bist , Mohit Nagar , Yogesh Kumar , Srishti Upadhyay , D.C. Saxena , Vijay Singh Sharanagat","doi":"10.1016/j.ifset.2025.104358","DOIUrl":"10.1016/j.ifset.2025.104358","url":null,"abstract":"<div><div>In this study, Kodo millet starch (KMS) was modified using multipin atmospheric cold plasma treatment at different voltages (10, 20, and 30 kV) and durations (5 and 10 min), followed by esterification with octenyl succinic anhydride (OSA). The combined modification influenced the morphological, structural, pasting, rheological, and functional properties of starch. Cold plasma prior to esterification significantly increased the degree of substitution from 0.0072 to 0.0274, whereas the amylose content decreased from 30.58 % in native starch to 14.37 % in OSA-modified cold plasma-treated starch (10 kV-5 min). Despite treatment, the granules retained their irregular and polygonal shapes but presented increased surface roughness and particle size. The zeta potential improved (−10.12 to −16.18 mV), indicating good stability. FTIR and XRD revealed minimal alterations in the functional groups and crystalline structure, although the crystallinity decreased from 29.65 % to 23.75 %. Pasting analysis showed varied viscosities and reduced pasting temperatures (86.6 to 82.3 °C). All gels exhibited non-Newtonian behavior with dominant elastic over viscous behavior. The functional properties revealed increased oil absorption (0.78 to 1.64 g/g) but reduced water absorption (1.85 to 1.32 g/g), swelling, and solubility. Syneresis analysis confirmed lower retrogradation due to reduced water expulsion. Overall, cold plasma followed by esterification improves the DS at lower OSA concentrations, making dual-modified starch suitable as an emulsifier.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104358"},"PeriodicalIF":6.8,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526348","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 : 2025-11-08DOI: 10.1016/j.ifset.2025.104352
Kexun Liu , Zhengjie Xie , Yan Huang , Huayi Suo , Guohua Zhao , Damao Wang
A two-step strategy integrating cellulase/xylanase hydrolysis (pH 4.90, 50.5 °C, 5 h) and Lactobacillus acidophilus 336,636 fermentation (48 h) is developed to enhance the valorization of lignocellulosic brewer's spent grain (BSG). This treatment yielded significant improvements: total phenolic content increased by 2.5-fold (p < 0.05), flavonoids exhibited a 2.8-fold elevation (p < 0.05), and Ferric-Reducing Antioxidant Power (FRAP) demonstrated a twofold increase compared to untreated BSG. Hydration properties were also enhanced, with water-holding capacity improving by 61 % and soluble protein content rising by 78 %. Metabolomics analysis revealed upregulated pathways for isoquinoline alkaloid biosynthesis and phenylalanine metabolism, alongside the emergence of novel bioactives such as fraxin. In bread-making trials, substituting ≤15 % BSG for wheat flour maintained equivalent texture and volume (p < 0.05) while elevating dietary fiber content by 2.94-fold (p < 0.05), protein content by 1.15-fold (p < 0.05), and antioxidant activity by 2.11-fold (p < 0.05). However, exceeding 20 % substitution disrupted gluten networks, leading to reduced volume and sensory acceptability (p < 0.05). Mechanistically, synergistic release of phenolic acids and microbial β-glucan secretion during fermentation enhanced water-binding capacity and flavor development, enabling this strategy to convert beer waste into nutrient-dense, antioxidant-enriched functional ingredients for staple foods.
{"title":"Brewers' spent grain reborn via cellulase–xylanase hydrolysis and Lactobacillus acidophilus fermentation and their application in bread","authors":"Kexun Liu , Zhengjie Xie , Yan Huang , Huayi Suo , Guohua Zhao , Damao Wang","doi":"10.1016/j.ifset.2025.104352","DOIUrl":"10.1016/j.ifset.2025.104352","url":null,"abstract":"<div><div>A two-step strategy integrating cellulase/xylanase hydrolysis (pH 4.90, 50.5 °C, 5 h) and <em>Lactobacillus acidophilus 336,636</em> fermentation (48 h) is developed to enhance the valorization of lignocellulosic brewer's spent grain (BSG). This treatment yielded significant improvements: total phenolic content increased by 2.5-fold (<em>p</em> < 0.05), flavonoids exhibited a 2.8-fold elevation (p < 0.05), and Ferric-Reducing Antioxidant Power (FRAP) demonstrated a twofold increase compared to untreated BSG. Hydration properties were also enhanced, with water-holding capacity improving by 61 % and soluble protein content rising by 78 %. Metabolomics analysis revealed upregulated pathways for isoquinoline alkaloid biosynthesis and phenylalanine metabolism, alongside the emergence of novel bioactives such as fraxin. In bread-making trials, substituting ≤15 % BSG for wheat flour maintained equivalent texture and volume (<em>p</em> < 0.05) while elevating dietary fiber content by 2.94-fold (<em>p</em> < 0.05), protein content by 1.15-fold (p < 0.05), and antioxidant activity by 2.11-fold (p < 0.05). However, exceeding 20 % substitution disrupted gluten networks, leading to reduced volume and sensory acceptability (<em>p</em> < 0.05). Mechanistically, synergistic release of phenolic acids and microbial β-glucan secretion during fermentation enhanced water-binding capacity and flavor development, enabling this strategy to convert beer waste into nutrient-dense, antioxidant-enriched functional ingredients for staple foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104352"},"PeriodicalIF":6.8,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527260","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}
Plant-based dietary fibers from cereals such as wheat and oats are increasingly incorporated into food formulations due to their nutritional and health-promoting benefits. However, their native structural characteristics, including high crystallinity, limited surface area, and restricted hydration capacity, can constrain their functionality in complex food systems. This study aimed to investigate the potential of high shear mixing (HSM) as a physical modification strategy to improve the structural and functional properties of wheat, oat-1, and oat-2 fibers. The fibers were subjected to HSM treatment and freeze-dried, and their water-holding capacity (WHC), oil-holding capacity (OHC), swelling behavior, glucose adsorption capacity (GAC), and emulsifying activity were evaluated. Structural alterations were examined using BET surface area analysis, Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction. HSM combined with freeze-drying markedly modified fiber structure, as reflected in wheat, where the specific surface area increased from 1.30 to 5.62 m2/g, porosity rose from 94.59 to 97.56 %, and crystallinity index decreased from 49.88 to 47.75 %. These modifications were accompanied by improved WHC (5.5 to 8.29 g/g) and OHC (5.18 to 9.58 g/g). In contrast, GAC and emulsifying activity of wheat fibers decreased (7.2 to 5.9 mmol/g and 47 % to 45 %, respectively). Oat fibers, particularly oat-2, largely maintained their GAC and emulsifying properties, likely due to their higher soluble fiber fraction, including β-glucans. Overall, HSM demonstrated fiber-specific effects, enhancing hydration- and lipid-binding capacities while reducing some adsorption and interfacial properties. These findings highlight HSM as a promising technique to tailor cereal fibers for targeted food applications.
{"title":"Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers","authors":"Ahasanul Karim , Emmanuel Freddy Osse , Mohammed Aider , Seddik Khalloufi","doi":"10.1016/j.ifset.2025.104355","DOIUrl":"10.1016/j.ifset.2025.104355","url":null,"abstract":"<div><div>Plant-based dietary fibers from cereals such as wheat and oats are increasingly incorporated into food formulations due to their nutritional and health-promoting benefits. However, their native structural characteristics, including high crystallinity, limited surface area, and restricted hydration capacity, can constrain their functionality in complex food systems. This study aimed to investigate the potential of high shear mixing (HSM) as a physical modification strategy to improve the structural and functional properties of wheat, oat-1, and oat-2 fibers. The fibers were subjected to HSM treatment and freeze-dried, and their water-holding capacity (WHC), oil-holding capacity (OHC), swelling behavior, glucose adsorption capacity (GAC), and emulsifying activity were evaluated. Structural alterations were examined using BET surface area analysis, Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction. HSM combined with freeze-drying markedly modified fiber structure, as reflected in wheat, where the specific surface area increased from 1.30 to 5.62 m<sup>2</sup>/g, porosity rose from 94.59 to 97.56 %, and crystallinity index decreased from 49.88 to 47.75 %. These modifications were accompanied by improved WHC (5.5 to 8.29 g/g) and OHC (5.18 to 9.58 g/g). In contrast, GAC and emulsifying activity of wheat fibers decreased (7.2 to 5.9 mmol/g and 47 % to 45 %, respectively). Oat fibers, particularly oat-2, largely maintained their GAC and emulsifying properties, likely due to their higher soluble fiber fraction, including β-glucans. Overall, HSM demonstrated fiber-specific effects, enhancing hydration- and lipid-binding capacities while reducing some adsorption and interfacial properties. These findings highlight HSM as a promising technique to tailor cereal fibers for targeted food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104355"},"PeriodicalIF":6.8,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527263","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 : 2025-11-08DOI: 10.1016/j.ifset.2025.104354
Iaramarum de Jesus Falcão , Renata de Aquino Brito Lima-Corrêa , Lidja Dahiane Menezes Santos Borel
The production of dried bananas can reduce postharvest losses and enhance the added value of the fruit. This study investigated the drying kinetics of bananas by combining infrared radiation at different power levels (140, 160, and 180 W) and heated air convection at various temperatures (50, 60, and 70 °C). The final moisture content of the samples ranged from 17 % (at P = 180 W and T = 70 °C) to 22 % w.b. (at P = 140 W and T = 50 °C). Under these conditions, the specific energy consumption (SEC) and CO2 emissions (qCO2) varied significantly, with the minimum observed at 41.00 kWh/kg H2O and 1.71∙10−4 tCO₂e, and the maximum at 74.49 kWh/kg H2O and 3.01 10−4 tCO₂e. Effective diffusivity was estimated between 5.47∙10−4 and 1.12∙10−3 mm2/s. The quality of the dry product was assessed based on pH (4.33 to 4.71), soluble solids content (40 to 83°brix), water activity (0.43 to 0.52), and hardness (20.66 to 39.77 N). The optimal conditions, which were identified as 180 W and 59 °C, achieved an overall desirability score of 0.60. This indicates that the product meets acceptable quality standards (Mf, Aw, TSS and Firmness values) while maximizing process performance (Def and SEC values) and minimizing environmental impact (qCO2).
{"title":"Multi-objective optimization of the infrared radiation-hot air banana drying considering process performance, environmental impact, and product quality","authors":"Iaramarum de Jesus Falcão , Renata de Aquino Brito Lima-Corrêa , Lidja Dahiane Menezes Santos Borel","doi":"10.1016/j.ifset.2025.104354","DOIUrl":"10.1016/j.ifset.2025.104354","url":null,"abstract":"<div><div>The production of dried bananas can reduce postharvest losses and enhance the added value of the fruit. This study investigated the drying kinetics of bananas by combining infrared radiation at different power levels (140, 160, and 180 W) and heated air convection at various temperatures (50, 60, and 70 °C). The final moisture content of the samples ranged from 17 % (at <em>P</em> = 180 W and <em>T</em> = 70 °C) to 22 % w.b. (at <em>P</em> = 140 W and <em>T</em> = 50 °C). Under these conditions, the specific energy consumption (SEC) and CO<sub>2</sub> emissions (qCO<sub>2</sub>) varied significantly, with the minimum observed at 41.00 kWh/kg H<sub>2</sub>O and 1.71∙10<sup>−4</sup> tCO₂e, and the maximum at 74.49 kWh/kg H<sub>2</sub>O and 3.01 10<sup>−4</sup> tCO₂e. Effective diffusivity was estimated between 5.47∙10<sup>−4</sup> and 1.12∙10<sup>−3</sup> mm<sup>2</sup>/s. The quality of the dry product was assessed based on pH (4.33 to 4.71), soluble solids content (40 to 83°brix), water activity (0.43 to 0.52), and hardness (20.66 to 39.77 N). The optimal conditions, which were identified as 180 W and 59 °C, achieved an overall desirability score of 0.60. This indicates that the product meets acceptable quality standards (M<sub>f</sub>, A<sub>w</sub>, TSS and Firmness values) while maximizing process performance (D<sub>ef</sub> and SEC values) and minimizing environmental impact (qCO<sub>2</sub>).</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104354"},"PeriodicalIF":6.8,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577257","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 : 2025-11-08DOI: 10.1016/j.ifset.2025.104356
J. Iman-Saliha , M. Noranizan , E.M. Azman , N.H. Juhari , S.T. Subha
Thickened beverages are essential for managing dysphagia, but their palatability is often compromised. This study characterised the effects of high-pressure processing (HPP) at 200–600 MPa for 3 min on the rheological and textural properties of xanthan gum-thickened coconut water (XCW). To differentiate the effects of pressure on the beverage matrix and thickening agent, xanthan gum in water (XW) and model solution (XMS) were included, alongside a commercial thickener for comparison. All samples were formulated to meet Level 3 consistency, as defined by the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. Rheological, textural, microstructural, and colour measurements were conducted. HPP at 500 and 600 MPa significantly modifies rheological and textural properties (p < 0.05). In XCW, apparent viscosity at 50 s-1 increased from 385.9 ± 11.5 mPa·s to 445.6 ± 3.6 mPa·s and consistency index from 12,542.3 ± 761.1 Pa·sn to 14,488.3 ± 114.0 Pa·sn. Similar trends were observed in XMS but not in XW, indicating that re-association is solute matrix-dependent. These improvements occurred without altering tan δ (p > 0.05), confirming the preservation of the viscoelastic structure. The observed improvements could likely be due to HPP inducing a reversible, partial disruption of hydrogen-bonded networks during pressurisation, followed by re-association upon depressurisation. Overall, these findings demonstrate the potential of HPP to enhance palatability while preserving swallowing safety in thickened beverages, providing a foundation for the future development of more palatable, ready-to-drink, dysphagia-friendly beverages.
{"title":"Rheological and textural characterisation of high-pressure processed ready-to-drink dysphagia-friendly beverages","authors":"J. Iman-Saliha , M. Noranizan , E.M. Azman , N.H. Juhari , S.T. Subha","doi":"10.1016/j.ifset.2025.104356","DOIUrl":"10.1016/j.ifset.2025.104356","url":null,"abstract":"<div><div>Thickened beverages are essential for managing dysphagia, but their palatability is often compromised. This study characterised the effects of high-pressure processing (HPP) at 200–600 MPa for 3 min on the rheological and textural properties of xanthan gum-thickened coconut water (XCW). To differentiate the effects of pressure on the beverage matrix and thickening agent, xanthan gum in water (XW) and model solution (XMS) were included, alongside a commercial thickener for comparison. All samples were formulated to meet Level 3 consistency, as defined by the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. Rheological, textural, microstructural, and colour measurements were conducted. HPP at 500 and 600 MPa significantly modifies rheological and textural properties (<em>p</em> < 0.05). In XCW, apparent viscosity at 50 s<sup>-1</sup> increased from 385.9 ± 11.5 mPa·s to 445.6 ± 3.6 mPa·s and consistency index from 12,542.3 ± 761.1 Pa·s<sup>n</sup> to 14,488.3 ± 114.0 Pa·s<sup>n</sup>. Similar trends were observed in XMS but not in XW, indicating that re-association is solute matrix-dependent. These improvements occurred without altering tan δ (<em>p</em> > 0.05), confirming the preservation of the viscoelastic structure. The observed improvements could likely be due to HPP inducing a reversible, partial disruption of hydrogen-bonded networks during pressurisation, followed by re-association upon depressurisation. Overall, these findings demonstrate the potential of HPP to enhance palatability while preserving swallowing safety in thickened beverages, providing a foundation for the future development of more palatable, ready-to-drink, dysphagia-friendly beverages.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104356"},"PeriodicalIF":6.8,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527258","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 : 2025-11-08DOI: 10.1016/j.ifset.2025.104342
Jie Zhong , Caie Wu , Shengju Ge , Gongjian Fan , Dandan Zhou , Xiaojing Li
To develop more stable Pickering emulsions, this study compared the effects of various protein types on the physicochemical properties of hybrid nanoparticles composed of dielectric barrier discharge (DBD)-treated chestnut short amylose (DCSA) and protein. Results showed that after DBD treatment, the solubility of CSA increased by 57.14 %. DCSA/protein composite nanoparticles showed significantly higher solubility than DCSA. Notably, at a DCSA-to-whey protein isolate (WPI) ratio of 10:7.5, its solubility increased by 642.86 % compared to CSA. Fluorescence data analysis indicated that the starch-induced quenching was not controlled by dynamic collision, but rather resulted from the formation of complexes. Therefore, the interaction between DCSA and proteins is a typical static quenching with a single-site binding mode. Contact angles values of DCSA/protein hybrid nanoparticles were close to 90°, suggesting their favorable emulsifying properties. In addition, the emulsifying activity exhibited a significant positive correlation with the starch/protein ratio. Pickering emulsions stabilized by hybrid nanoparticles exhibited good stability, especially when the DCSA/WPI ratio was 10:5, with the Pickering emulsion maintaining good stability for up to 7 days. This study provides a theoretical basis for the development of starch-protein hybrid nanoparticles and the preparation of stable Pickering emulsions.
{"title":"Comparative analysis of physicochemical properties and functional characteristics of dielectric barrier discharge plasma-treated chestnut short amylose and animal/plant proteins hybrid nanoparticles","authors":"Jie Zhong , Caie Wu , Shengju Ge , Gongjian Fan , Dandan Zhou , Xiaojing Li","doi":"10.1016/j.ifset.2025.104342","DOIUrl":"10.1016/j.ifset.2025.104342","url":null,"abstract":"<div><div>To develop more stable Pickering emulsions, this study compared the effects of various protein types on the physicochemical properties of hybrid nanoparticles composed of dielectric barrier discharge (DBD)-treated chestnut short amylose (DCSA) and protein. Results showed that after DBD treatment, the solubility of CSA increased by 57.14 %. DCSA/protein composite nanoparticles showed significantly higher solubility than DCSA. Notably, at a DCSA-to-whey protein isolate (WPI) ratio of 10:7.5, its solubility increased by 642.86 % compared to CSA. Fluorescence data analysis indicated that the starch-induced quenching was not controlled by dynamic collision, but rather resulted from the formation of complexes. Therefore, the interaction between DCSA and proteins is a typical static quenching with a single-site binding mode. Contact angles values of DCSA/protein hybrid nanoparticles were close to 90°, suggesting their favorable emulsifying properties. In addition, the emulsifying activity exhibited a significant positive correlation with the starch/protein ratio. Pickering emulsions stabilized by hybrid nanoparticles exhibited good stability, especially when the DCSA/WPI ratio was 10:5, with the Pickering emulsion maintaining good stability for up to 7 days. This study provides a theoretical basis for the development of starch-protein hybrid nanoparticles and the preparation of stable Pickering emulsions.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104342"},"PeriodicalIF":6.8,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526346","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 : 2025-11-07DOI: 10.1016/j.ifset.2025.104349
Muhammad Waqar , Abdul Mateen , Worawan Panpipat , Mudtorlep Nisoa , Rotimi E. Aluko , Lovedeep Kaur , Manat Chaijan
This study examined the effects of plasma-activated water (PAW) on structural and techno-functional properties of egg white protein (EWP). EWP was mixed with PAW or distilled water at a 1:2 (w/w) ratio and stirred (600 rpm, 4 °C) for 40 min (P40 or D40) and 120 min (P120 or D120), with untreated EWP as the control. Zeta potential decreased significantly with PAW treatment when compared to distilled water and control, indicating protein charge-related structural changes. Surface hydrophobicity of EWP increased markedly only in P120, while D40 and D120 showed moderate increases, suggesting PAW-induced reactive species primarily drive conformational changes rather than mechanical stirring. Intrinsic fluorescence showed tryptophan intensity stable in P40 but decreased in P120 and distilled water samples, indicating protein aggregation and tertiary disruption. FTIR spectra revealed shifts in amide I, II, and A regions for all treated samples, confirming structural modifications. A significant rise in dityrosine at P40 suggested early oxidative cross-linking, while SH content decreased across all treatments. Functionally, all treatments reduced protein solubility and increased turbidity. PAW notably enhanced oil-holding capacity, emulsifying activity index, and foaming ability, with P120 showing the highest foaming increase. Foam stability slightly declined but remained above 90 %. Gel hardness, springiness, and chewiness were unaffected, though P120 and D120 gels showed reduced gumminess and lower water-holding capacity. PAW-treated gels, especially P40, had higher whiteness. Microstructural analysis revealed similar dense protein networks across samples. Overall, PAW modulates EWP structure, enhancing interfacial properties while moderately affecting gel texture and water retention, particularly with prolonged exposure.
研究了血浆活化水（PAW）对蛋清蛋白（EWP）结构和技术功能特性的影响。EWP与PAW或蒸馏水按1:2 （w/w）比例混合，以未处理的EWP为对照，在600 rpm， 4°C下搅拌40 min （P40或D40）和120 min （P120或D120）。与蒸馏水和对照组相比，PAW处理显著降低了Zeta电位，表明蛋白质电荷相关的结构发生了变化。EWP的表面疏水性仅在P120中显著增加，而D40和D120则有中度增加，表明paw诱导的反应物质主要驱动构象变化，而不是机械搅拌。固有荧光显示色氨酸强度在P40中稳定，但在P120和蒸馏水样品中下降，表明蛋白质聚集和三级破坏。FTIR光谱显示所有处理过的样品的酰胺I， II和A区发生了变化，证实了结构修饰。P40时二酪氨酸显著增加，提示早期氧化交联，而SH含量在所有处理中均下降。在功能上，所有处理都降低了蛋白质的溶解度，增加了浊度。PAW显著提高了保油能力、乳化活性指数和发泡能力，其中P120的发泡提高幅度最大。泡沫稳定性略有下降，但仍保持在90%以上。凝胶硬度、弹性和咀嚼性不受影响，但P120和D120凝胶的粘稠度和保水能力降低。paw处理的凝胶，尤其是P40，具有较高的白度。微观结构分析显示，样品之间存在相似的密集蛋白质网络。总的来说，PAW可以调节EWP结构，增强界面性能，同时适度影响凝胶结构和保水性，特别是长时间暴露。
{"title":"Structural and functional modification of egg white protein with plasma-activated water","authors":"Muhammad Waqar , Abdul Mateen , Worawan Panpipat , Mudtorlep Nisoa , Rotimi E. Aluko , Lovedeep Kaur , Manat Chaijan","doi":"10.1016/j.ifset.2025.104349","DOIUrl":"10.1016/j.ifset.2025.104349","url":null,"abstract":"<div><div>This study examined the effects of plasma-activated water (PAW) on structural and techno-functional properties of egg white protein (EWP). EWP was mixed with PAW or distilled water at a 1:2 (<em>w</em>/<em>w</em>) ratio and stirred (600 rpm, 4 °C) for 40 min (P40 or D40) and 120 min (P120 or D120), with untreated EWP as the control. Zeta potential decreased significantly with PAW treatment when compared to distilled water and control, indicating protein charge-related structural changes. Surface hydrophobicity of EWP increased markedly only in P120, while D40 and D120 showed moderate increases, suggesting PAW-induced reactive species primarily drive conformational changes rather than mechanical stirring. Intrinsic fluorescence showed tryptophan intensity stable in P40 but decreased in P120 and distilled water samples, indicating protein aggregation and tertiary disruption. FTIR spectra revealed shifts in amide I, II, and A regions for all treated samples, confirming structural modifications. A significant rise in dityrosine at P40 suggested early oxidative cross-linking, while SH content decreased across all treatments. Functionally, all treatments reduced protein solubility and increased turbidity. PAW notably enhanced oil-holding capacity, emulsifying activity index, and foaming ability, with P120 showing the highest foaming increase. Foam stability slightly declined but remained above 90 %. Gel hardness, springiness, and chewiness were unaffected, though P120 and D120 gels showed reduced gumminess and lower water-holding capacity. PAW-treated gels, especially P40, had higher whiteness. Microstructural analysis revealed similar dense protein networks across samples. Overall, PAW modulates EWP structure, enhancing interfacial properties while moderately affecting gel texture and water retention, particularly with prolonged exposure.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104349"},"PeriodicalIF":6.8,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527262","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 : 2025-11-07DOI: 10.1016/j.ifset.2025.104353
Jiahai Shen , Xianwu Peng , Jiayi Fang , Qinghui He , Rufeng Luo , Yongjia Cai , Zonglin Guo , Jie Lin , Hua Zheng , Dingqiang Huang , Hongtao Lei , Shaozong Wu
Plant-based material contains various benefits for health care tablet, whose ability to protect and deliver curcumin (Cur) is of great interest as well. Lotus seed powder (LSP) is eligible for such beneficial plant-based material for clean-label structuring tablet matrix. However, due to the poor solubility of plant-based powders, it is a huge challenge to encapsulate polyphenols to prepare stable complexes without emulsification. Therefore, this study utilized enzyme to tailor the starch of LSP for tablet delivering Cur by in-vitro digestion. The results showed that LSP had better solubility. In addition, the enzyme-modified LSP was able to effectively combine with Cur and contribute to the tablet carrier for Cur delivery. The powder of modified LSP and Cur (CL-E) is regulated by α-amylase concentration increased from 0.5 % to 2.5 %, the powder's particle size significantly increased and the shape became more irregular. Noticeably, it was found that Cur was successfully encapsulated in lotus seed powder by enzyme treatment according to differential scanning calorimetry and scanning electron microscopy. The hydrogen bond was the main interparticle force between lotus seed powder and curcumin. The mixture of LSP and Cur has a higher wettability compared to LSP, where CL-1.0E and CL-1.5E owned smallest wetting angle. When the enzyme concentration was 1.5 %, the complex powder exhibited the highest loading capacity, antioxidant activity, wettability. Besides, the tablet has the highest hardness (387.50 ± 36.96 N) and the highest curcumin cumulative release (40.35 ± 0.33 %). Thus, the tablet by LSP degraded by α-amylase is promising to delivery curcumin.
{"title":"Enzyme-treated Lotus seed powder matrix for curcumin delivery: From powder to tablet","authors":"Jiahai Shen , Xianwu Peng , Jiayi Fang , Qinghui He , Rufeng Luo , Yongjia Cai , Zonglin Guo , Jie Lin , Hua Zheng , Dingqiang Huang , Hongtao Lei , Shaozong Wu","doi":"10.1016/j.ifset.2025.104353","DOIUrl":"10.1016/j.ifset.2025.104353","url":null,"abstract":"<div><div>Plant-based material contains various benefits for health care tablet, whose ability to protect and deliver curcumin (Cur) is of great interest as well. Lotus seed powder (LSP) is eligible for such beneficial plant-based material for clean-label structuring tablet matrix. However, due to the poor solubility of plant-based powders, it is a huge challenge to encapsulate polyphenols to prepare stable complexes without emulsification. Therefore, this study utilized enzyme to tailor the starch of LSP for tablet delivering Cur by in-vitro digestion. The results showed that LSP had better solubility. In addition, the enzyme-modified LSP was able to effectively combine with Cur and contribute to the tablet carrier for Cur delivery. The powder of modified LSP and Cur (CL-E) is regulated by α-amylase concentration increased from 0.5 % to 2.5 %, the powder's particle size significantly increased and the shape became more irregular. Noticeably, it was found that Cur was successfully encapsulated in lotus seed powder by enzyme treatment according to differential scanning calorimetry and scanning electron microscopy. The hydrogen bond was the main interparticle force between lotus seed powder and curcumin. The mixture of LSP and Cur has a higher wettability compared to LSP, where CL-1.0E and CL-1.5E owned smallest wetting angle. When the enzyme concentration was 1.5 %, the complex powder exhibited the highest loading capacity, antioxidant activity, wettability. Besides, the tablet has the highest hardness (387.50 ± 36.96 N) and the highest curcumin cumulative release (40.35 ± 0.33 %). Thus, the tablet by LSP degraded by α-amylase is promising to delivery curcumin.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104353"},"PeriodicalIF":6.8,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145526386","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 : 2025-11-07DOI: 10.1016/j.ifset.2025.104345
Thisun Ranpatabendi , Ruth T. Ngadze , Melania Casertano , Ruud Verkerk , Antonio Martins , Vincenzo Fogliano
Virgin coconut oil press cake (VCOPC) is a nutrient-rich byproduct of coconut processing, generating millions of tons of waste annually and offering promising potential for sustainable, value-added products and functional ingredients. In this study, we developed a functional ingredient specifically for infant nutrition through a bioprocessing strategy combining enzymatic treatment and lactic acid bacteria (LAB) fermentation. Results showed a 50 % solubilization of VCOPC, a 1000-fold increase in L. paracasei, and the obtainment of a coconut-based functional ingredient (CFI) containing 30 % of proteins both from coconut and by de novo bacteria protein biosynthesis. In vitro digestion results from the infant model in the intestinal phase showed a 67 % degree of hydrolysis, with lysine (51 mg/g) and leucine (78 mg/g) as the most abundant essential amino acids, and arginine (95 mg/g) as the most prevalent non-essential amino acid. Additionally, cysteine, a limiting amino acid in the coconut nutritional profile, was produced through LAB fermentation and liberated during in vitro digestion, reaching a concentration of 7.4 mg/g in the intestinal phase. Colonic batch fermentation of CFI led to the production of acetic, propionic, and butyric acids, with levels exceeding those obtained with Inulin. Overall, the combined bioprocessing strategy of VCOPC produced a functional ingredient suitable for infant nutrition, featuring improved digestibility, a balanced amino acid composition, and promoting gut health. This approach supports the efficient upcycling of a valuable coconut byproduct, enhancing the coconut production chain's value and promoting sustainable food practices.
{"title":"Developing a coconut-based functional ingredient for infant nutrition via tailored bioprocessing of virgin coconut oil press cake","authors":"Thisun Ranpatabendi , Ruth T. Ngadze , Melania Casertano , Ruud Verkerk , Antonio Martins , Vincenzo Fogliano","doi":"10.1016/j.ifset.2025.104345","DOIUrl":"10.1016/j.ifset.2025.104345","url":null,"abstract":"<div><div>Virgin coconut oil press cake (VCOPC) is a nutrient-rich byproduct of coconut processing, generating millions of tons of waste annually and offering promising potential for sustainable, value-added products and functional ingredients. In this study, we developed a functional ingredient specifically for infant nutrition through a bioprocessing strategy combining enzymatic treatment and lactic acid bacteria (LAB) fermentation. Results showed a 50 % solubilization of VCOPC, a 1000-fold increase in <em>L</em>. <em>paracasei</em>, and the obtainment of a coconut-based functional ingredient (CFI) containing 30 % of proteins both from coconut and by <em>de novo</em> bacteria protein biosynthesis. <em>In vitro</em> digestion results from the infant model in the intestinal phase showed a 67 % degree of hydrolysis, with lysine (51 mg/g) and leucine (78 mg/g) as the most abundant essential amino acids, and arginine (95 mg/g) as the most prevalent non-essential amino acid. Additionally, cysteine, a limiting amino acid in the coconut nutritional profile, was produced through LAB fermentation and liberated during <em>in vitro</em> digestion, reaching a concentration of 7.4 mg/g in the intestinal phase. Colonic batch fermentation of CFI led to the production of acetic, propionic, and butyric acids, with levels exceeding those obtained with Inulin. Overall, the combined bioprocessing strategy of VCOPC produced a functional ingredient suitable for infant nutrition, featuring improved digestibility, a balanced amino acid composition, and promoting gut health. This approach supports the efficient upcycling of a valuable coconut byproduct, enhancing the coconut production chain's value and promoting sustainable food practices.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104345"},"PeriodicalIF":6.8,"publicationDate":"2025-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527261","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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