Pub Date : 2025-12-13DOI: 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.
{"title":"Dragon fruit peel pigment extraction residue based intelligent and biodegradable film for indicating milk freshness","authors":"Liangting Deng, Qun Liu, Wuyin Weng, Yucang Zhang","doi":"10.1016/j.ifset.2025.104418","DOIUrl":"10.1016/j.ifset.2025.104418","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104418"},"PeriodicalIF":6.8,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-12DOI: 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.
{"title":"Microencapsulation of fish oil derived from fish industry side streams to improve stability, efficiency and bioaccessibility of omega-3 fatty acids","authors":"Ioanna Semenoglou, Maria Katsouli, Ioanna V. Thanou, Maria C. Giannakourou, Petros Taoukis","doi":"10.1016/j.ifset.2025.104417","DOIUrl":"10.1016/j.ifset.2025.104417","url":null,"abstract":"<div><div>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 <em>in vitro</em> bioaccessibility of fish oil-filled powders, produced <em>via</em> 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, <em>in vitro</em> 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 <em>in vitro</em> 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 <em>in vitro</em> bioaccessibility.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104417"},"PeriodicalIF":6.8,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-12DOI: 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.
{"title":"Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens","authors":"Han Deng , Yi Liu , Yang Yi , Liang Ke , Wenhao Hu , Changqing Han , Hongxun Wang , Huajuan Wang , Min Zhou","doi":"10.1016/j.ifset.2025.104416","DOIUrl":"10.1016/j.ifset.2025.104416","url":null,"abstract":"<div><div>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 H<sub>2</sub>O<sub>2</sub>, L-arg/pcn (L-arg) was catalyzed to produce NO. Subsequently, NO reacted with ROS to form peroxynitrite (ONOO<sup>−</sup>), synergistically eradicating bacteria with ROS and NO. The antibacterial assay demonstrated that L-arg/pcn with visible light and H<sub>2</sub>O<sub>2</sub> (L-arg/pcn + H<sub>2</sub>O<sub>2</sub> + L) could kill foodborne pathogens (<em>Staphylococcus aureus</em> and <em>Escherichia coli</em>) by mainly destroying the integrity of the cell membrane. What<sup>,</sup>s more, L-arg/pcn has the ability to prevent biofilm formation and remove established biofilms of <em>S. aureus</em>. This NO-enhanced PDAT strategy supplies a promising alternative for eliminating foodborne pathogens and shows great potential in addressing microbial contamination in food processing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104416"},"PeriodicalIF":6.8,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-09DOI: 10.1016/j.ifset.2025.104414
Yue Feng , Ying Yang , Yuzhang Zhu , Shuyao Zhao , Khalfan Khalfan Mohd , Cen Li , Jing Jin , Lincheng Zhang , Shuoqiu Tong , Yongjun Wu
This study investigated the antimicrobial mechanism of the natural flavonoid luteolin (LUT) as a novel photosensitizer in photodynamic inactivation (PDI) against Listeria monocytogenes (LM). Following 8-h UV-A activation, luteolin (LUT-UV, 0.8 mg/mL) exhibited markedly improved antimicrobial activity, resulting in 99.93 ± 0.03 % bacterial inactivation after 4-h co-incubation with LM suspension (1 × 108 CFU/mL), significantly higher the 87.77 % ± 0.89 % inactivation rate observed with LUT treatment alone. LUT-UV significantly increased reactive oxygen species (ROS) generation, enhanced bacterial membrane permeability, and aggravated intracellular content leakage. Scanning electron microscopy (SEM) observations confirmed that LUT-UV treatment caused significant damage to LM cells, including membrane shrinkage and rupture. Furthermore, RT-qPCR analysis revealed that LUT-UV significantly downregulated genes associated with hemolytic toxicity and biofilm formation in LM. The pepper contamination model experiment demonstrated that LUT-UV could effectively eliminate LM contamination. This study confirmed that LUT functions as both a photosensitizer and photoreceptor in PDI, demonstrated its potential applications in cold chain systems, and provided theoretical foundations for developing efficient and safe natural compound-based sanitizers.
{"title":"Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes","authors":"Yue Feng , Ying Yang , Yuzhang Zhu , Shuyao Zhao , Khalfan Khalfan Mohd , Cen Li , Jing Jin , Lincheng Zhang , Shuoqiu Tong , Yongjun Wu","doi":"10.1016/j.ifset.2025.104414","DOIUrl":"10.1016/j.ifset.2025.104414","url":null,"abstract":"<div><div>This study investigated the antimicrobial mechanism of the natural flavonoid luteolin (LUT) as a novel photosensitizer in photodynamic inactivation (PDI) against <em>Listeria monocytogenes</em> (LM). Following 8-h UV-A activation, luteolin (LUT-UV, 0.8 mg/mL) exhibited markedly improved antimicrobial activity, resulting in 99.93 ± 0.03 % bacterial inactivation after 4-h co-incubation with LM suspension (1 × 10<sup>8</sup> CFU/mL), significantly higher the 87.77 % ± 0.89 % inactivation rate observed with LUT treatment alone. LUT-UV significantly increased reactive oxygen species (ROS) generation, enhanced bacterial membrane permeability, and aggravated intracellular content leakage. Scanning electron microscopy (SEM) observations confirmed that LUT-UV treatment caused significant damage to LM cells, including membrane shrinkage and rupture. Furthermore, RT-qPCR analysis revealed that LUT-UV significantly downregulated genes associated with hemolytic toxicity and biofilm formation in LM. The pepper contamination model experiment demonstrated that LUT-UV could effectively eliminate LM contamination. This study confirmed that LUT functions as both a photosensitizer and photoreceptor in PDI, demonstrated its potential applications in cold chain systems, and provided theoretical foundations for developing efficient and safe natural compound-based sanitizers.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104414"},"PeriodicalIF":6.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
{"title":"Mechanisms of Pulsed-Light Antifungal Activity: Direct Cellular Damage and Stress Adaptation in Alternaria alternata from Chees","authors":"Shazia Akram , Junior Bernardo Molina Hernandez , Luca Valbonetti , Annalaura Sabatucci , Clemencia Chaves-Lopez","doi":"10.1016/j.ifset.2025.104411","DOIUrl":"10.1016/j.ifset.2025.104411","url":null,"abstract":"<div><div>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 <em>Alternaria alternata</em>, a mycotoxin-producing spoilage fungus, frequently present in the semi-hard cheese matrix. Pulsed light was found to be efficient in controlling <em>A. alternata</em>, 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 <em>A. alternata</em> 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 <em>A. alternata</em> inactivation and highlights PL as a promising, non-thermal antifungal intervention for the dairy industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104411"},"PeriodicalIF":6.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-09DOI: 10.1016/j.ifset.2025.104387
Xiaolong Bao , Bingbing Guo , Yinqiong Tian , Liu Shi , Sheng Chen , Xiaojia Guo , Chao Wang , Lan Wang
This research was designed to explore how a high-voltage electrostatic field (HVEF) influences structural changes and functional characteristics of myofibrillar proteins (MPs) isolated from channel catfish under varying exposure durations (0, 5, 10, 15, 20, and 25 min). HVEF treatment induced reactive species generation, leading to MPs oxidation and nitration. Proteomic analysis identified interactions between the reactive species and MPs, resulting in oxidative modifications in the MHC head (Met7, Cys8, Phe77, Met79, Met165, Met358, Lys364, Lys597, Met685) and tail domains (Met1227, Tyr1489, Met1598, Arg1678, Met1806, Met1904), as well as nitration in the myosin heavy chain (MHC) head (His625), rod (Met1066), and tail (Arg1678) domains. The results of fourier transform infrared spectroscopy, fluorescence spectroscopy and protein composition analysis indicated that the loss of ordered structure, internal folding of hydrophobic amino acids, as well as the presence of intramolecular and intermolecular cross-linking in MPs. These conformational changes improved physicochemical properties of HVEF-treated MPs including surface electronegativity, viscoelasticity and gel strength, therefore providing a basis for developing high-quality protein products with superior functionality.
{"title":"Enhancing gel properties of channel catfish (Ictalurus punctatus) myofibrillar protein by high-voltage electrostatic field: The role of protein oxidation, nitration, and structural changes","authors":"Xiaolong Bao , Bingbing Guo , Yinqiong Tian , Liu Shi , Sheng Chen , Xiaojia Guo , Chao Wang , Lan Wang","doi":"10.1016/j.ifset.2025.104387","DOIUrl":"10.1016/j.ifset.2025.104387","url":null,"abstract":"<div><div>This research was designed to explore how a high-voltage electrostatic field (HVEF) influences structural changes and functional characteristics of myofibrillar proteins (MPs) isolated from channel catfish under varying exposure durations (0, 5, 10, 15, 20, and 25 min). HVEF treatment induced reactive species generation, leading to MPs oxidation and nitration. Proteomic analysis identified interactions between the reactive species and MPs, resulting in oxidative modifications in the MHC head (Met<sub>7</sub>, Cys<sub>8</sub>, Phe<sub>77</sub>, Met<sub>79</sub>, Met<sub>165</sub>, Met<sub>358</sub>, Lys<sub>364</sub>, Lys<sub>597</sub>, Met<sub>685</sub>) and tail domains (Met<sub>1227</sub>, Tyr<sub>1489</sub>, Met<sub>1598</sub>, Arg<sub>1678</sub>, Met<sub>1806</sub>, Met<sub>1904</sub>), as well as nitration in the myosin heavy chain (MHC) head (His<sub>625</sub>), rod (Met<sub>1066</sub>), and tail (Arg<sub>1678</sub>) domains. The results of fourier transform infrared spectroscopy, fluorescence spectroscopy and protein composition analysis indicated that the loss of ordered structure, internal folding of hydrophobic amino acids, as well as the presence of intramolecular and intermolecular cross-linking in MPs. These conformational changes improved physicochemical properties of HVEF-treated MPs including surface electronegativity, viscoelasticity and gel strength, therefore providing a basis for developing high-quality protein products with superior functionality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104387"},"PeriodicalIF":6.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-09DOI: 10.1016/j.ifset.2025.104406
Louise M. Arildsen Jakobsen , Mette Hadberg Løbner , Weiwei He , Banny Silva Barbosa Correia , Johanna Jorkowski , Filip Oosterlinck , Christian Zacherl , Ulla Kidmose , Hanne Christine Bertram
Increasing awareness of food's environmental impact is amplifying the development of plant-based meat alternatives. For these products to succeed, the sensory quality must meet consumers' expectations. The main constituents in the plant-based meat alternatives are texturized vegetable protein (TVP). TVPs exhibit major differences in structure and functionality due to the differences in protein source, moisture content during extrusion and other processing conditions. However, specific investigations of the proportion of different TVPs in actual products are lacking. The present study investigated and compared ratios from 25:75 to 100:0 of high-moisture TVP (HM-TVP) and low-moisture TVP (LM-TVP) in plant-based meat burger alternatives (PBMBA) to a commercial PBMBA and a conventional meat burger. Investigations included proton mobility and proportions using low-field NMR transverse (T2) relaxation and characterization of texture attributes by sensory profiling. The results showed that proton mobility and proportions as well as sensory attributes were distinct in PBMBAs compared to the conventional meat burger. Increasing the ratio of HM-TVP to LM-TVP in the PBMBAs led to a decrease in T2 relaxation time constants and changes in proportion of protons with low and high mobility. The sensory results further elaborated on this finding; samples with lower content of HM-TVP exhibited a meat-like texture more similar to the conventional meat burger (fibrousness, rubberiness, rubbery particles), but not juiciness. The commercial PBMBA, however, exhibited high juiciness, but differed from the meat burger in several texture attributes. These results are a significant contribution to the further enhancement and optimization of plant-based meat alternatives.
{"title":"Relation between texturized vegetable protein composition, intrinsic water mobility and sensory perceived texture of plant-based meat burger alternatives","authors":"Louise M. Arildsen Jakobsen , Mette Hadberg Løbner , Weiwei He , Banny Silva Barbosa Correia , Johanna Jorkowski , Filip Oosterlinck , Christian Zacherl , Ulla Kidmose , Hanne Christine Bertram","doi":"10.1016/j.ifset.2025.104406","DOIUrl":"10.1016/j.ifset.2025.104406","url":null,"abstract":"<div><div>Increasing awareness of food's environmental impact is amplifying the development of plant-based meat alternatives. For these products to succeed, the sensory quality must meet consumers' expectations. The main constituents in the plant-based meat alternatives are texturized vegetable protein (TVP). TVPs exhibit major differences in structure and functionality due to the differences in protein source, moisture content during extrusion and other processing conditions. However, specific investigations of the proportion of different TVPs in actual products are lacking. The present study investigated and compared ratios from 25:75 to 100:0 of high-moisture TVP (HM-TVP) and low-moisture TVP (LM-TVP) in plant-based meat burger alternatives (PBMBA) to a commercial PBMBA and a conventional meat burger. Investigations included proton mobility and proportions using low-field NMR transverse (T<sub>2</sub>) relaxation and characterization of texture attributes by sensory profiling. The results showed that proton mobility and proportions as well as sensory attributes were distinct in PBMBAs compared to the conventional meat burger. Increasing the ratio of HM-TVP to LM-TVP in the PBMBAs led to a decrease in T<sub>2</sub> relaxation time constants and changes in proportion of protons with low and high mobility. The sensory results further elaborated on this finding; samples with lower content of HM-TVP exhibited a meat-like texture more similar to the conventional meat burger (fibrousness, rubberiness, rubbery particles), but not juiciness. The commercial PBMBA, however, exhibited high juiciness, but differed from the meat burger in several texture attributes. These results are a significant contribution to the further enhancement and optimization of plant-based meat alternatives.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104406"},"PeriodicalIF":6.8,"publicationDate":"2025-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.ifset.2025.104408
Peizhu Liu , Xuenan Gao , Olayemi Eyituoyo Dudu , Luodi Xu , Yingying Sui , Mingrui Zhang , Yue Sun , Jinju Cheng , Yujun Jiang
In this study, sodium caseinate (CAS) and arabinoxylan (AX) were used as substrates, and covalent conjugates (AX-CAS) were constructed via ultrasound-assisted (0, 100, 200, 400 W) enzymatic glycosylation technology. Based on these conjugates, high internal phase emulsions (HIPEs) with different oil phase volume fractions (70%, 75%, 80%) were prepared to improve emulsion stability, curcumin encapsulation efficiency and bioavailability. Ultraviolet, fluorescence, and infrared spectroscopic analyses were employed to identify the optimal reaction mass ratio of AX to CAS, which was found to be 2:2. Following pretreatment with 400 W ultrasound, the enzymatic cross-linking between CAS and AX led to remarkable improvements in the structural and functional characteristics of CAS, its particle size was reduced, while its surface hydrophobicity, secondary structure stability, solubility, foaming capacity, emulsifying activity, and interfacial properties were all enhanced. HIPEs with an 80% oil phase volume fraction, prepared using the AX-CAS conjugate, demonstrated the most favorable performance. These HIPEs featured small droplet sizes, high absolute zeta potential, a compact and ordered microstructure, and a high-elastic three-dimensional network compared with CAS- and AX/CAS-stabilized HIPEs. Furthermore, they displayed outstanding stability under both long-term storage and high-temperature conditions, and were also capable of effectively inhibiting lipid oxidation and phase separation. After curcumin was loaded into the HIPEs, the encapsulation efficiency reached approximately 90%. During in vitro gastrointestinal digestion, the system maintained high stability characterized by smaller droplet size, the release rate of free fatty acids was 39.1%, and the bioaccessibility of curcumin stood at 59%.
{"title":"Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin","authors":"Peizhu Liu , Xuenan Gao , Olayemi Eyituoyo Dudu , Luodi Xu , Yingying Sui , Mingrui Zhang , Yue Sun , Jinju Cheng , Yujun Jiang","doi":"10.1016/j.ifset.2025.104408","DOIUrl":"10.1016/j.ifset.2025.104408","url":null,"abstract":"<div><div>In this study, sodium caseinate (CAS) and arabinoxylan (AX) were used as substrates, and covalent conjugates (AX-CAS) were constructed via ultrasound-assisted (0, 100, 200, 400 W) enzymatic glycosylation technology. Based on these conjugates, high internal phase emulsions (HIPEs) with different oil phase volume fractions (70%, 75%, 80%) were prepared to improve emulsion stability, curcumin encapsulation efficiency and bioavailability. Ultraviolet, fluorescence, and infrared spectroscopic analyses were employed to identify the optimal reaction mass ratio of AX to CAS, which was found to be 2:2. Following pretreatment with 400 W ultrasound, the enzymatic cross-linking between CAS and AX led to remarkable improvements in the structural and functional characteristics of CAS, its particle size was reduced, while its surface hydrophobicity, secondary structure stability, solubility, foaming capacity, emulsifying activity, and interfacial properties were all enhanced. HIPEs with an 80% oil phase volume fraction, prepared using the AX-CAS conjugate, demonstrated the most favorable performance. These HIPEs featured small droplet sizes, high absolute zeta potential, a compact and ordered microstructure, and a high-elastic three-dimensional network compared with CAS- and AX/CAS-stabilized HIPEs. Furthermore, they displayed outstanding stability under both long-term storage and high-temperature conditions, and were also capable of effectively inhibiting lipid oxidation and phase separation. After curcumin was loaded into the HIPEs, the encapsulation efficiency reached approximately 90%. During in vitro gastrointestinal digestion, the system maintained high stability characterized by smaller droplet size, the release rate of free fatty acids was 39.1%, and the bioaccessibility of curcumin stood at 59%.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104408"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.ifset.2025.104403
Xiaohui Ma , Yan Yin , Siqi Wang , David Julian McClements , Cuicui Ma , Long Jin , Xuebo Liu , Fuguo Liu
Plant-based delivery systems often face challenges in achieving controlled release of volatile essential oil flavors. In this study, dual-crosslinked pea protein isolate‑sodium alginate (PPI-SA) emulsion gels were developed using electron beam irradiation (EBI)-pretreated PPI combined with transglutaminase (TGase) and Ca2+ co-treatment. By precisely controlling the mixing sequence of PPI and SA, two distinct interfacial architectures for encapsulating peppermint essential oil (PEO) were constructed: (i) layer-by-layer (LbL) – formed by depositing successive layers of protein and polysaccharide; (ii) interfacial complexed (IC) – formed by simultaneously depositing protein-polysaccharide complexes. The emulsion gels were characterized for their physicochemical properties, structural features and flavor release kinetics using droplet size analysis, rheology, gas chromatography–mass spectrometry (GC–MS), and electronic nose (E-nose) measurements. The LbL-structured gels exhibited superior hardness and chewiness to the IC-structured ones, primarily due to Ca2+-induced alginate crosslinking, which strengthened the continuous phase. EBI-modified PPI enhanced water retention but reduced the rigidity of the gel matrix. In terms of release behavior, IC-structured gels showed faster PEO release (46.2 % and 49.0 % cumulative release for native and EBI-modified PPI at 120 min, respectively), mainly due to smaller droplets and reduced interfacial resistance. In contrast, LbL-structured gels achieved a more sustained release (33.9 % and 39.6 % at 120 min, respectively). GC–MS and E-nose analyses confirmed that EBI modification preserved key terpenoids while accelerating volatilization. These findings demonstrate that interfacial design and protein modification critically govern emulsion gel texture and flavor release, offering a novel strategy for designing flavor-controlled, plant-based food delivery systems.
{"title":"Electron beam-modified protein interfaces enable controlled flavor release from structured emulsion gels","authors":"Xiaohui Ma , Yan Yin , Siqi Wang , David Julian McClements , Cuicui Ma , Long Jin , Xuebo Liu , Fuguo Liu","doi":"10.1016/j.ifset.2025.104403","DOIUrl":"10.1016/j.ifset.2025.104403","url":null,"abstract":"<div><div>Plant-based delivery systems often face challenges in achieving controlled release of volatile essential oil flavors. In this study, dual-crosslinked pea protein isolate‑sodium alginate (PPI-SA) emulsion gels were developed using electron beam irradiation (EBI)-pretreated PPI combined with transglutaminase (TGase) and Ca<sup>2+</sup> co-treatment. By precisely controlling the mixing sequence of PPI and SA, two distinct interfacial architectures for encapsulating peppermint essential oil (PEO) were constructed: (i) <em>layer-by-layer (LbL)</em> – formed by depositing successive layers of protein and polysaccharide; (ii) <em>interfacial complexed (IC)</em> – formed by simultaneously depositing protein-polysaccharide complexes. The emulsion gels were characterized for their physicochemical properties, structural features and flavor release kinetics using droplet size analysis, rheology, gas chromatography–mass spectrometry (GC–MS), and electronic nose (E-nose) measurements. The LbL-structured gels exhibited superior hardness and chewiness to the IC-structured ones, primarily due to Ca<sup>2+</sup>-induced alginate crosslinking, which strengthened the continuous phase. EBI-modified PPI enhanced water retention but reduced the rigidity of the gel matrix. In terms of release behavior, IC-structured gels showed faster PEO release (46.2 % and 49.0 % cumulative release for native and EBI-modified PPI at 120 min, respectively), mainly due to smaller droplets and reduced interfacial resistance. In contrast, LbL-structured gels achieved a more sustained release (33.9 % and 39.6 % at 120 min, respectively). GC–MS and E-nose analyses confirmed that EBI modification preserved key terpenoids while accelerating volatilization. These findings demonstrate that interfacial design and protein modification critically govern emulsion gel texture and flavor release, offering a novel strategy for designing flavor-controlled, plant-based food delivery systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104403"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-06DOI: 10.1016/j.ifset.2025.104409
Luziana Hoxha , Ivana Sucic , Mohammad J. Taherzadeh , Matteo Marangon
Interest in the link between diet, health, and sustainable nutrition has grown, driving exploration of alternative proteins. Edible filamentous fungi offer a promising high-quality protein source for meat analogues. This study explores Neurospora intermedia biomass, cultivated on grape marc and wine lees produced via submerged fermentation in a demo-scale bubble column reactor, to create clean-label, vegan, and gluten-free meat analogue balls (MABs). MABs were formulated with 21.4 % (w/w) fungal protein and compared with pea-based textured vegetable protein. Protein sources were evaluated for techno-functional properties, and MABs were assessed for cooking characteristics, nutritional value, color, texture, microstructure, and sensory attributes. Fungal proteins exhibited high water (5.92–6.51 g/g) and oil (up to 5.81 g/g) absorption capacities. Fungi-based MABs had a cooking efficiency of 86.5–87.6 % and crude protein content up to 37 % on a dry basis. Texture profile analysis showed improved cohesiveness (0.63–2.23), and springiness (0.55–2.45) compared to those made from pea-based texturized proteins. Scanning electron microscopy confirmed a fibrous microstructure. Sensory evaluation under blind conditions by untrained panelists highlighted juiciness, a fibrous texture, and a fungi- or meat- aroma mimicry. These results support the potential of Neurospora intermedia biomass grown on oenological by-products as a nutritious, functional protein source for next-generation meat analogues. The study has strong potential to contribute to the circular bioeconomy fields with broader sustainability implications.
{"title":"Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective","authors":"Luziana Hoxha , Ivana Sucic , Mohammad J. Taherzadeh , Matteo Marangon","doi":"10.1016/j.ifset.2025.104409","DOIUrl":"10.1016/j.ifset.2025.104409","url":null,"abstract":"<div><div>Interest in the link between diet, health, and sustainable nutrition has grown, driving exploration of alternative proteins. Edible filamentous fungi offer a promising high-quality protein source for meat analogues. This study explores <em>Neurospora intermedia</em> biomass, cultivated on grape marc and wine lees produced via submerged fermentation in a demo-scale bubble column reactor, to create clean-label, vegan, and gluten-free meat analogue balls (MABs). MABs were formulated with 21.4 % (<em>w</em>/w) fungal protein and compared with pea-based textured vegetable protein. Protein sources were evaluated for techno-functional properties, and MABs were assessed for cooking characteristics, nutritional value, color, texture, microstructure, and sensory attributes. Fungal proteins exhibited high water (5.92–6.51 g/g) and oil (up to 5.81 g/g) absorption capacities. Fungi-based MABs had a cooking efficiency of 86.5–87.6 % and crude protein content up to 37 % on a dry basis. Texture profile analysis showed improved cohesiveness (0.63–2.23), and springiness (0.55–2.45) compared to those made from pea-based texturized proteins. Scanning electron microscopy confirmed a fibrous microstructure. Sensory evaluation under blind conditions by untrained panelists highlighted juiciness, a fibrous texture, and a fungi- or meat- aroma mimicry. These results support the potential of <em>Neurospora intermedia</em> biomass grown on oenological by-products as a nutritious, functional protein source for next-generation meat analogues. The study has strong potential to contribute to the circular bioeconomy fields with broader sustainability implications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104409"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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