Innovative Food Science & Emerging Technologies最新文献_第3页

Insight into the freezing of garlic cloves via dielectric relaxation characteristics and single-frequency dielectric properties 通过介电弛豫特性和单频介电特性深入了解蒜瓣的冷冻

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-16 DOI: 10.1016/j.ifset.2025.104421

Ying Li , Xinjie Wu , Yuqiang Lu , Yanli Yu , Zhen Chen

To explore the information that dielectric spectroscopy (DS) can provide on the freezing of fruits and vegetables (F&V), the freezing process of garlic cloves, employed as a representative, was monitored in real time by means of both dielectric scan in a frequency range of 50 Hz – 3 MHz and single-frequency dielectric characterizations. Four dominant

β

type dielectric relaxations were observed in the investigated frequency range throughout the freezing process, which are attributed to the interfacial polarization occurring at plasma membrane and tonoplast. The variation of the behavior of these relaxations sensitively reflects the alteration of the cellular composition and structure during freezing, where the variation of the relaxation intensity indicates the alteration of cellular structure and that of the characteristic relaxation time mainly denotes the freezing state of intra- and inter-cellular water. The dielectric properties at 10⁴, 10⁵, and 10⁶ Hz are found changing synchronously during the freezing process, and their dependences on freezing time are found able to accurately determine important thermal properties including the nucleation point and the initial freezing point. Though a case study, this contribution strongly suggests that DS could become a very promising real-time monitoring method to investigate the freezing and frozen storage of F&V: the relaxation-based monitoring is capable of in-depth comprehension of the microscopic mechanism of the ice nucleation and crystallization in the matrix of F&V, and the single-frequency monitoring could be an ideal alternative to the cooling curve method and differential scanning calorimetry in the determination of important thermal properties of F&V.

为了探索介电光谱（DS）对果蔬（F&；V）冷冻过程的信息，以大蒜为代表，采用50 Hz - 3 MHz频率范围内的介电扫描和单频介电表征对其冷冻过程进行实时监测。在整个冻结过程中，在所研究的频率范围内观察到四种主要的β型介电弛豫，这是由于质膜和质体的界面极化引起的。这些弛豫行为的变化灵敏地反映了冻结过程中细胞组成和结构的变化，其中弛豫强度的变化表明细胞结构的变化，特征弛豫时间的变化主要表明细胞内和细胞间水的冻结状态。104、105和106 Hz的介电性质在冻结过程中同步变化，它们与冻结时间的关系可以准确地确定包括成核点和初始凝固点在内的重要热性质。虽然是一个案例研究，但这一贡献强烈表明，DS可能成为一种非常有前途的实时监测方法，用于研究食品和蔬菜的冷冻和冷冻储存。基于弛豫的监测能够深入了解F&；V基体中冰形核和结晶的微观机制，单频监测可以作为替代冷却曲线法和差示扫描量热法测定F&；V重要热性能的理想选择。

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引用次数: 0

How suitable is a Tenebrio molitor oil produced via supercritical CO2 for food purposes? Assessment of nutritional indicators, process scale-up, and sustainability 通过超临界CO2生产的tenbrio molitor油是否适合用于食品用途？评估营养指标、工艺规模和可持续性

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-15 DOI: 10.1016/j.ifset.2025.104419

Manuel Salgado-Ramos , Albert Sebastià , Gustavo Durazo , Noelia Pallarés , Victoria Capilla , Miriam Benítez , José V. Ros-Lis , Francisco J. Barba

In the searching for alternative, more sustainable ingredients for food sector, this study tackled the production of an oil derived from Tenebrio molitor (TM) by means of supercritical carbon dioxide (scCO₂) technology. Kinetic curves recorded by bench scale (BS) experiments assessed parameters as particle size distribution or the use of modifiers solvents (ethanol) in the supercritical phase, revealing a maximum degree of defatting above 90 %. While operations at pilot plant (up to 5.5 kg of TM) still afforded a distinguished yield (84 % defatting) by ruling out the use of doping agents. The produced oil at this level of operation showed a noticeable proportion of unsaturated fat (41 % oleic acid and 30 % linoleic acid) and a more than acceptable freshness being evaluated through peroxide index (15 meq O₂/kg oil) or acidity degree (2 %), which suggests the applicability of this oil as a novel food. To test the real suitability of this methodology, an environmental impact evaluation was conducted on pilot scale processes. Green chemistry performance metrics (GCPMs) revealed low environmental factor (EF, 0.19), high process mass productivity (PMP, 84.21 %) and eco-scale (83.10). Further, a Life-cycle Assessment (LCA) displayed an impact reduction in categories such as stratospheric ozone depletion, marine and freshwater eutrophication, and land use compared to the production of 1 kg of palm and soybean oil. Overall, the use of advanced technologies for process intensification, together with the process balance and sustainability, as well as the quality of the recovered product support the adoption of this protocol for its implementation in the food sector.

在寻找可替代的、更可持续的食品成分的过程中，本研究通过超临界二氧化碳（scCO2）技术解决了从黄粉虫（TM）中提取油的生产问题。实验记录的动力学曲线评估了超临界相中粒径分布或改性溶剂（乙醇）的使用等参数，显示最大脱脂程度超过90%。虽然中试工厂的操作（高达5.5公斤TM）仍然通过排除使用兴奋剂而获得了显著的收率（84%脱脂）。在这种操作水平下生产的油显示出明显的不饱和脂肪比例（41%油酸和30%亚油酸），并且通过过氧化指数（15 meq O2/kg油）或酸度度（2%）来评估其新鲜度超出可接受范围，这表明该油适用于作为一种新型食品。为了测试这种方法的真正适用性，在试点规模的过程中进行了环境影响评价。绿色化学绩效指标（GCPMs）显示低环境因子（EF, 0.19），高工艺批量生产率（PMP, 84.21%）和生态规模（83.10）。此外，生命周期评估（LCA）显示，与生产1公斤棕榈油和大豆油相比，平流层臭氧消耗、海洋和淡水富营养化以及土地利用等类别的影响减少了。总的来说，使用先进技术加强工艺，加上工艺平衡和可持续性，以及回收产品的质量，支持通过该议定书，以便在食品部门实施。

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引用次数: 0

Dragon fruit peel pigment extraction residue based intelligent and biodegradable film for indicating milk freshness 基于火龙果皮色素提取渣的智能可生物降解牛奶新鲜度指示膜

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-13 DOI: 10.1016/j.ifset.2025.104418

Liangting Deng, Qun Liu, Wuyin Weng, Yucang Zhang

pH-responsive intelligent films for food freshness monitoring have attracted a great deal of attention in recent years. In this study, dragon fruit peel was used to develop a new type of active and functional film. The film was prepared by using residues extracted from dragon fruit peel (RPP) as the matrix, Curcumin (Cur) as the active ingredient and ZnO-NPs as the antibacterial material. The effect of the incorporation of Cur and ZnO-NPs on the properties of the films was studied. The addition of Cur increased the oxidation resistance of the films (more than 90 %), and ZnO-NPs increased the bacteriostasis and hydrophobicity of the films (water contact angle (WCA):122.00°). The colorimetry response of the RPP/Cur/ZnO-NPs film was performed, and the color of the film changed from brown to tawny to yellow. These properties highlight the potential of the RPP/Cur/ZnO-NPs film for practical applications, indicating its potential applications as smart packaging materials for the food industry. Therefore, the RPP/Cur/ZnO-NPs composite film based on dragon fruit peel can be used to monitor the freshness of milk, and to a certain extent contribute to the sustainable value of dragon fruit by-products in the food industry.

用于食品新鲜度监测的ph响应智能薄膜近年来引起了人们的广泛关注。本研究以火龙果皮为原料，制备了一种新型的活性功能薄膜。以火龙果皮残渣（RPP）为基质，姜黄素（Cur）为活性成分，ZnO-NPs为抗菌材料制备该膜。研究了ZnO-NPs和Cur的掺入对薄膜性能的影响。添加Cur可使膜的抗氧化性能提高90%以上，ZnO-NPs可提高膜的抑菌性和疏水性（水接触角（WCA）：122.00°）。对RPP/Cur/ZnO-NPs膜进行比色响应，膜的颜色由棕色变为茶色再变为黄色。这些特性突出了RPP/Cur/ZnO-NPs薄膜在实际应用中的潜力，表明其作为食品工业智能包装材料的潜在应用。因此，基于火龙果皮的RPP/Cur/ZnO-NPs复合膜可用于监测牛奶的新鲜度，并在一定程度上促进火龙果副产品在食品工业中的可持续利用价值。

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引用次数: 0

Microencapsulation of fish oil derived from fish industry side streams to improve stability, efficiency and bioaccessibility of omega-3 fatty acids 微胶囊化鱼油来源于渔业的侧流，以提高稳定性，效率和生物可及性-3脂肪酸

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-12 DOI: 10.1016/j.ifset.2025.104417

Ioanna Semenoglou, Maria Katsouli, Ioanna V. Thanou, Maria C. Giannakourou, Petros Taoukis

Fish processing side streams can be valorized by extracting polyunsaturated fatty acids (PUFA), mainly long-chain omega-3 fatty acids, docosahexaenoic (DHA) and eicosapentaenoic acid (EPA). However, PUFA are prone to oxidation, resulting in undesirable odors and tastes. This study focuses on encapsulation efficiency (EE), oxidation stability, and in vitro bioaccessibility of fish oil-filled powders, produced via freeze-drying. Fish oil, rich in DHA and EPA, extracted from sea bass filleting side streams was used to create nanoemulsions with different biopolymer wall materials, including sodium caseinate, maltodextrin, modified starch, chitosan, and carboxymethyl cellulose (CMC). The impact of homogenization process (1- or 2-step), and wall material on EE, in vitro bioaccessibility, and oxidation stability of microencapsulated fish oil powders was evaluated after a 2-month storage at 25 °C, at an environment of 43 % and 75 % relative humidity (RH). Results showed that emulsions produced with 1-step homogenization had larger droplet sizes (>2150 nm) and lower EE (40.8–69.0 depending on wall material), while 2-step homogenization resulted in 29.7 % higher yields and lower emulsion droplet sizes (272 nm), indicating the impact of the second step. In the case of 2-step homogenization, a mixture of sodium caseinate and maltodextrin achieved a moderate EE of 51.6 %, while combinations of maltodextrin with CMC, modified starch, and chitosan showed much higher yields (82.4 %, 81.0 %, 80.0 %, respectively), due to enhanced matrix-forming capability provided by protein-polysaccharide interactions. The use of these biopolymers significantly enhanced omega-3 in vitro bioaccessibility, particularly maltodextrin and CMC (29.6 %) and chitosan (27.1 %), compared to non-encapsulated fish oil (15.5 %), whereas maltodextrin with modified starch did not show a beneficial effect (9.0 %), possibly due to excessive structural rigidity limiting release. Freeze-drying combined with 2-step homogenization proved effective in preserving omega-3 quality and improving in vitro bioaccessibility.

鱼类加工侧流可以通过提取多不饱和脂肪酸（PUFA）来进行酸化，主要是长链omega-3脂肪酸、二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）。然而，PUFA容易氧化，导致不良的气味和味道。本研究的重点是冷冻干燥生产的鱼油填充粉末的包封效率（EE）、氧化稳定性和体外生物可及性。利用从黑鲈鱼片侧流中提取的富含DHA和EPA的鱼油，制备了具有不同生物聚合物壁材的纳米乳液，包括酪蛋白酸钠、麦芽糊精、变性淀粉、壳聚糖和羧甲基纤维素（CMC）。在相对湿度（RH）为43%和75%、温度为25°C的条件下，对微胶囊鱼油粉末进行2个月的保存，研究了匀浆工艺（1步或2步）和壁材对其EE、体外生物可及性和氧化稳定性的影响。结果表明，一步均质制得的乳状液液滴尺寸更大（2150 nm）， EE更低（40.8 ~ 69.0，取决于壁材），而两步均质制得的乳状液产率提高29.7%，液滴尺寸更小（272 nm），这表明第二步均质制得的乳状液受到第二步均质制得的影响。在两步均质的情况下，酪蛋白酸钠和麦芽糖糊精的混合物获得了51.6%的中等EE，而麦芽糖糊精与CMC、变性淀粉和壳聚糖的组合表现出更高的收率（分别为82.4%、81.0%和80.0%），这是由于蛋白质-多糖相互作用增强了基质形成能力。这些生物聚合物的使用显著提高了omega-3的体外生物可及性，特别是麦芽糖糊精和CMC（29.6%）和壳聚糖（27.1%），与未封装的鱼油（15.5%）相比，而麦芽糖糊精和变性淀粉没有显示出有益的效果（9.0%），可能是由于过度的结构刚性限制了释放。冷冻干燥结合两步均质被证明是有效的保存omega-3质量和提高体外生物可及性。

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引用次数: 0

Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens 一氧化氮释放卟啉金属有机框架作为一种有前途的抗食源性病原体的材料

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-12 DOI: 10.1016/j.ifset.2025.104416

Han Deng , Yi Liu , Yang Yi , Liang Ke , Wenhao Hu , Changqing Han , Hongxun Wang , Huajuan Wang , Min Zhou

The risk of infection from consuming food contaminated with foodborne pathogens has emerged as a critical threat to human health and caused huge economic losses for the food industry. Here, a NO-enhanced photodynamic antimicrobial (PDAT) nanocomposite was synthesized. Specifically, L-arginine (L-arg) was loaded into zirconium porphyrin metal framework (PCN-224) to enhance its PDAT activity through the released NO. The nanocomposite (L-arg/pcn) was capable of generating reactive oxygen species (ROS) upon exposure to visible light; in the presence of H₂O₂, L-arg/pcn (L-arg) was catalyzed to produce NO. Subsequently, NO reacted with ROS to form peroxynitrite (ONOO⁻), synergistically eradicating bacteria with ROS and NO. The antibacterial assay demonstrated that L-arg/pcn with visible light and H₂O₂ (L-arg/pcn + H₂O₂ + L) could kill foodborne pathogens (Staphylococcus aureus and Escherichia coli) by mainly destroying the integrity of the cell membrane. What^,s more, L-arg/pcn has the ability to prevent biofilm formation and remove established biofilms of S. aureus. This NO-enhanced PDAT strategy supplies a promising alternative for eliminating foodborne pathogens and shows great potential in addressing microbial contamination in food processing.

食用被食源性病原体污染的食品所造成的感染风险已成为对人类健康的严重威胁，并给食品工业造成了巨大的经济损失。本文合成了no增强光动力抗菌剂（PDAT）纳米复合材料。具体来说，将l -精氨酸（L-arg）加载到卟啉锆金属骨架（PCN-224）中，通过释放NO来增强其PDAT活性。该纳米复合材料（L-arg/pcn）在可见光照射下能够产生活性氧（ROS）；在H2O2存在下，L-arg/pcn （L-arg）催化生成NO。随后，NO与ROS反应生成过氧亚硝酸盐（ONOO−），通过ROS和NO协同杀灭细菌。结果表明，L-arg/pcn在可见光和H2O2作用下（L-arg/pcn + H2O2 + L）主要通过破坏细胞膜的完整性来杀灭食源性病原菌（金黄色葡萄球菌和大肠杆菌）。此外，L-arg/pcn具有阻止金黄色葡萄球菌生物膜形成和清除已形成生物膜的能力。这种no增强的PDAT策略为消除食源性病原体提供了一种有希望的替代方法，并在解决食品加工中的微生物污染方面显示出巨大的潜力。

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引用次数: 0

Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes 光活化木犀草素增强对单核增生李斯特菌的抑菌活性及抑菌机制研究

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-09 DOI: 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.

本文研究了天然类黄酮木犀草素（luteolin， LUT）作为一种新型光敏剂对单核增生李斯特菌（Listeria monocytogenes， LM）光动力失活（PDI）的抑菌机理。在UV-A活化8 h后，木犀草素（LUT- uv, 0.8 mg/mL）的抑菌活性显著提高，与LM混悬液（1 × 108 CFU/mL）共孵育4 h后，细菌的灭活率为99.93±0.03%，显著高于LUT单独处理的87.77%±0.89%。LUT-UV显著增加活性氧（ROS）的生成，增强细菌膜通透性，加剧细胞内内容物渗漏。扫描电镜（SEM）观察证实，LUT-UV处理对LM细胞造成明显的损伤，包括膜收缩和破裂。此外，RT-qPCR分析显示，LUT-UV显著下调LM中与溶血毒性和生物膜形成相关的基因。辣椒污染模型实验表明，LUT-UV能有效去除LM污染。本研究证实了LUT在PDI中同时具有光敏剂和光感受器的功能，展示了其在冷链系统中的潜在应用，为开发高效安全的天然化合物基杀菌剂提供了理论基础。

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引用次数: 0

Enhancing gel properties of channel catfish (Ictalurus punctatus) myofibrillar protein by high-voltage electrostatic field: The role of protein oxidation, nitration, and structural changes 高压静电场增强通道鲶鱼（Ictalurus punctatus）肌纤维蛋白凝胶特性：蛋白质氧化、硝化和结构改变的作用

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-09 DOI: 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.

本研究旨在探讨高压静电场（HVEF）在不同暴露时间（0、5、10、15、20和25分钟）下如何影响通道鲶鱼分离的肌纤维蛋白（MPs）的结构变化和功能特征。HVEF处理诱导活性物质生成，导致MPs氧化和硝化。蛋白质组学分析确定了活性物种与MPs之间的相互作用，导致MHC头部（Met7、Cys8、Phe77、Met79、Met165、Met358、Lys364、Lys597、Met685）和尾部结构域（Met1227、Tyr1489、Met1598、Arg1678、Met1806、Met1904）的氧化修饰，以及肌球蛋白重链（MHC）头部（His625）、杆（Met1066）和尾部（Arg1678）结构域的硝化作用。傅里叶变换红外光谱、荧光光谱和蛋白质组成分析结果表明，MPs中存在有序结构缺失、疏水氨基酸内部折叠以及分子内和分子间交联。这些构象变化改善了hvef处理的MPs的物理化学性质，包括表面电负性、粘弹性和凝胶强度，因此为开发具有优越功能的高质量蛋白质产品提供了基础。

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引用次数: 0

Mechanisms of Pulsed-Light Antifungal Activity: Direct Cellular Damage and Stress Adaptation in Alternaria alternata from Chees 脉冲光抗真菌活性的机制：芝草互生菌的直接细胞损伤和胁迫适应

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-09 DOI: 10.1016/j.ifset.2025.104411

Shazia Akram , Junior Bernardo Molina Hernandez , Luca Valbonetti , Annalaura Sabatucci , Clemencia Chaves-Lopez

Fungal spoilage in cheese production poses a significant risk because of mycotoxin production. As a result, it is crucial to use a structured approach that combines practical measures with strategies that inhibit fungal growth and activity. In this work, we studied the antifungal effect of pulsed light (PL) technology, mainly focusing on Alternaria alternata, a mycotoxin-producing spoilage fungus, frequently present in the semi-hard cheese matrix. Pulsed light was found to be efficient in controlling A. alternata, inhibiting its growth in a dose-dependent manner both on cheese agar medium (CAM) and potato dextrose agar (PDA). The CAM closely mimics the physicochemical properties of real cheese surfaces, making it a relevant model for practical applications. PL treatment caused up to 30 % inhibition of mycelial growth, while spore germination was significantly reduced by up to 79 %. Confocal microscopy revealed that PL induced cell death in A. alternata FCS26, which was marked by cellular and mitochondrial membrane potential loss, suggesting membrane depolarization. Additionally, PL elicited oxidative stress through increased intracellular levels of reactive oxygen and nitrogen species (ROS/RNS) and calcium, along with DNA damage and mitochondrial impairment. Chitin accumulation and lipid droplet reorganization were identified as adaptive responses reflecting cell wall reinforcement and altered lipid metabolism. Overall, this study provides new mechanistic insight into A. alternata inactivation and highlights PL as a promising, non-thermal antifungal intervention for the dairy industry.

由于真菌毒素的产生，在奶酪生产中真菌的腐败构成了重大的风险。因此，使用一种结合实际措施和抑制真菌生长和活性的策略的结构化方法是至关重要的。在这项工作中，我们研究了脉冲光（PL）技术的抗真菌效果，主要集中在交替孢霉，一种产生真菌毒素的腐败真菌，经常存在于半硬奶酪基质中。在奶酪琼脂培养基（CAM）和马铃薯葡萄糖琼脂培养基（PDA）上，脉冲光均能有效地抑制草芽胞杆菌的生长，并呈剂量依赖性。CAM紧密地模拟了真正奶酪表面的物理化学性质，使其成为实际应用的相关模型。PL处理导致菌丝生长抑制高达30%，而孢子萌发显著降低高达79%。共聚焦显微镜观察发现，PL诱导褐花莲FCS26细胞死亡，表现为细胞和线粒体膜电位损失，提示膜去极化。此外，PL通过增加细胞内活性氧和氮（ROS/RNS）和钙的水平，以及DNA损伤和线粒体损伤，引发氧化应激。几丁质积累和脂滴重组被认为是反映细胞壁增强和脂质代谢改变的适应性反应。总的来说，这项研究提供了一种新的机制来了解草霉的失活，并强调了草霉作为一种有前途的非热抗真菌干预手段在乳制品行业的应用。

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引用次数: 0

Relation between texturized vegetable protein composition, intrinsic water mobility and sensory perceived texture of plant-based meat burger alternatives 植物性肉类汉堡替代品的结构化植物蛋白组成、内在水分流动性和感官感知质地之间的关系

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-09 DOI: 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.

人们对食品对环境影响的认识日益增强，这促进了植物性肉类替代品的发展。这些产品要想成功，感官质量必须满足消费者的期望。植物性肉类替代品的主要成分是纹理化植物蛋白（TVP）。由于蛋白质来源、挤压过程中的水分含量和其他加工条件的不同，tfp在结构和功能上表现出很大的差异。然而，对于不同的TVPs在实际产品中所占比例的具体调查却很缺乏。本研究调查并比较了植物性肉汉堡替代品（PBMBA）与商业PBMBA和传统肉汉堡中高水分TVP （HM-TVP）和低水分TVP （LM-TVP）的比例，从25:75到100:0。研究包括质子迁移率和比例使用低场核磁共振横向（T2）弛豫和表征纹理属性通过感官剖面。结果表明，与传统的肉汉堡相比，PBMBAs的质子迁移率和比例以及感官属性都是不同的。增加PBMBAs中HM-TVP与LM-TVP的比例，导致T2弛豫时间常数降低，低迁移率和高迁移率质子的比例发生变化。感官结果进一步阐述了这一发现；HM-TVP含量较低的样品表现出与传统肉类汉堡更相似的肉样质地（纤维性，橡胶性，橡胶颗粒），但不具有多汁性。然而，商业PBMBA表现出很高的多汁性，但在几个质地属性上与肉汉堡不同。这些结果对进一步增强和优化植物性肉类替代品有重要贡献。

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引用次数: 0

Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin 超声辅助酶促构建酪氨酸钠-阿拉伯木聚糖共价偶联物以稳定高内相乳剂和姜黄素的高效递送

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

Innovative Food Science & Emerging Technologies

Pub Date : 2025-12-06 DOI: 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%.

本研究以case酸钠（CAS）和阿拉伯木聚糖（AX）为底物，通过超声辅助（0、100、200、400 W）酶糖基化技术构建共价偶联物（AX-CAS）。在此基础上，制备了不同油相体积分数（70%、75%、80%）的高内相乳剂（HIPEs），以提高乳剂稳定性、姜黄素包封率和生物利用度。通过紫外、荧光和红外光谱分析，确定AX与CAS的最佳反应质量比为2:2。经400 W超声预处理后，CAS与AX之间的酶交联使CAS的结构和功能特性得到显著改善，其粒径减小，表面疏水性、二级结构稳定性、溶解度、发泡能力、乳化活性和界面性能均得到增强。使用AX-CAS缀合物制备的油相体积分数为80%的HIPEs表现出最有利的性能。与CAS-和AX/CAS-稳定的HIPEs相比，这些HIPEs具有液滴尺寸小，绝对ζ电位高，结构紧凑有序以及高弹性三维网络的特点。此外，它们在长期储存和高温条件下都表现出出色的稳定性，并且能够有效地抑制脂质氧化和相分离。将姜黄素加入HIPEs后，其包封率可达90%左右。在体外胃肠道消化过程中，该体系保持了较高的稳定性，其特点是微滴尺寸较小，游离脂肪酸的释放率为39.1%，姜黄素的生物可及性为59%。

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引用次数: 0