Innovative Food Science & Emerging Technologies最新文献_第5页

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。

{"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}

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。

{"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}

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。

{"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}

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。

{"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}

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。

{"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}

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。

{"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}

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%。

{"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}

引用次数: 0

Electron beam-modified protein interfaces enable controlled flavor release from structured emulsion gels 电子束修饰的蛋白质界面可以控制风味从结构化乳液凝胶中释放出来

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.2025.104403

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.

基于植物的输送系统在实现挥发性精油香料的可控释放方面经常面临挑战。本研究采用电子束辐照（EBI）预处理的双交联豌豆分离蛋白-海藻酸钠（PPI- sa）乳状凝胶，联合转谷氨酰胺酶（TGase）和Ca2+共处理。通过精确控制PPI和SA的混合顺序，构建了两种不同的薄荷精油（PEO）包封界面结构：(i)层接层(LbL) -由连续沉积的蛋白质和多糖层形成；（ii）界面络合物（IC）——通过同时沉积蛋白质-多糖络合物形成。通过液滴大小分析、流变性、气相色谱-质谱（GC-MS）和电子鼻（E-nose）测量对乳液凝胶的理化性质、结构特征和风味释放动力学进行了表征。lbl结构的凝胶比ic结构的凝胶具有更好的硬度和咀嚼力，这主要是由于Ca2+诱导的海藻酸盐交联增强了连续相。ebi修饰的PPI增强了保水性，但降低了凝胶基质的刚性。在释放行为方面，ic结构凝胶表现出更快的PEO释放速度（原生和ebi修饰的PPI在120 min的累积释放量分别为46.2%和49.0%），这主要是由于液滴较小和界面阻力降低。相比之下，lb结构凝胶在120分钟内的缓释率分别为33.9%和39.6%。GC-MS和E-nose分析证实，EBI修饰在加速挥发的同时保留了关键萜类化合物。这些发现表明，界面设计和蛋白质修饰对乳液凝胶的质地和风味释放起着关键作用，为设计风味控制的植物性食品输送系统提供了一种新的策略。

{"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}

引用次数: 0

Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective 从酿酒副产物培养的丝状真菌开发新的肉类类似物：从质量角度看

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.2025.104409

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.

人们对饮食、健康和可持续营养之间的联系越来越感兴趣，这推动了对替代蛋白质的探索。食用丝状真菌为肉类类似物提供了一种有前途的高质量蛋白质来源。本研究探索了神经孢子菌的中间生物量，培养在葡萄马克和酒渣上，通过在一个示范规模的气泡柱反应器中深层发酵产生，以创建清洁标签，素食和无麸质肉类模拟球（mab）。用21.4% （w/w）真菌蛋白配制单克隆抗体，并与以豌豆为基础的纹理植物蛋白进行比较。对蛋白质来源的技术功能特性进行了评估，对单克隆抗体的烹饪特性、营养价值、颜色、质地、微观结构和感官特性进行了评估。真菌蛋白对水分（5.92 ~ 6.51 g/g）和油脂（高达5.81 g/g）具有较高的吸收能力。真菌基单克隆抗体的蒸煮效率为86.5 - 87.6%，干燥条件下粗蛋白质含量高达37%。纹理分析显示，与以豌豆为基础的纹理化蛋白相比，其内聚性（0.63-2.23）和弹性（0.55-2.45）有所改善。扫描电子显微镜证实了纤维微观结构。未经训练的小组成员在盲条件下的感官评估强调了多汁性，纤维质地和真菌或肉的气味模仿。这些结果支持了在酿酒副产物上生长的中间神经孢子虫生物量作为下一代肉类类似物的营养功能性蛋白质来源的潜力。该研究对循环生物经济领域具有巨大的潜力，具有更广泛的可持续性影响。

{"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}

引用次数: 0

Mycelial growth stimulus-responsive 4D printing: A novel approach for mycelium-based meat analogs fabrication 菌丝生长刺激响应4D打印：一种基于菌丝的肉类类似物制造的新方法

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.2025.104405

Xin Hu , Haijin Tang , Jingyu Wang , Lifang Zou , Xinlian Su , Baocai Xu

Mycelium emerges as a promising sustainable biomaterial for meat analogs, owing to its fibrous structure and rich nutritional profile. This study introduces a novel 4D printing approach that leverages mycelial growth as a biological stimulus to fabricate mycelium-based meat analogs. A printable bio-ink based on soy protein and Pleurotus eryngii mycelia was developed, enabling the fabrication of scaffolds with well-defined porous structures. The bio-ink formulation optimized with 5 % cassava starch yielded a maximum mycelial radial growth diameter of 50.97 mm. Incorporation of 6 % mycelium improved ink rheology, allowing the fabrication of stable, porous structures. A 40 % infill density was optimal for promoting uniform mycelial colonization, during which the fungal network penetrates and integrates with the scaffold, acting as a biological reinforcement. During 10 days of incubation, mycelial biomass accumulated to 18.2 %, leading to a 6.11-fold increase in hardness and enabling in situ texture development. Our work demonstrates that mycelium stimulus-responsive 4D printing is a viable approach for fabricating meat analogs, enabling dynamic modulation of textural properties post-fabrication via precisely controlled biological growth. This study provides a theoretical basis and technical support for developing a new sustainable mycelium-based meat analog, which integrates biological reinforcement and customizable textural properties.

由于其纤维结构和丰富的营养成分，菌丝体成为一种有前途的可持续的肉类类似物生物材料。本研究介绍了一种新颖的4D打印方法，利用菌丝生长作为生物刺激来制造基于菌丝的肉类类似物。开发了一种基于大豆蛋白和杏鲍菇菌丝体的可打印生物墨水，使其能够制造具有明确多孔结构的支架。以5%木薯淀粉为优化剂，菌丝径向生长直径最大可达50.97 mm。6%菌丝体的掺入改善了油墨的流变性，允许制造稳定的多孔结构。40%的填充密度对于促进均匀的菌丝定植是最理想的，在此期间真菌网络渗透并与支架整合，作为生物强化。在10 d的培养过程中，菌丝生物量累积到18.2%，硬度增加了6.11倍，并使原位织体发育。我们的工作表明，菌丝体刺激响应4D打印是制造肉类类似物的可行方法，可以通过精确控制的生物生长来动态调节制造后的纹理特性。本研究为开发一种集生物增强和可定制纹理特性于一体的新型可持续菌丝体肉类类似物提供了理论基础和技术支持。

{"title":"Mycelial growth stimulus-responsive 4D printing: A novel approach for mycelium-based meat analogs fabrication","authors":"Xin Hu , Haijin Tang , Jingyu Wang , Lifang Zou , Xinlian Su , Baocai Xu","doi":"10.1016/j.ifset.2025.104405","DOIUrl":"10.1016/j.ifset.2025.104405","url":null,"abstract":"<div><div>Mycelium emerges as a promising sustainable biomaterial for meat analogs, owing to its fibrous structure and rich nutritional profile. This study introduces a novel 4D printing approach that leverages mycelial growth as a biological stimulus to fabricate mycelium-based meat analogs. A printable bio-ink based on soy protein and <em>Pleurotus eryngii</em> mycelia was developed, enabling the fabrication of scaffolds with well-defined porous structures. The bio-ink formulation optimized with 5 % cassava starch yielded a maximum mycelial radial growth diameter of 50.97 mm. Incorporation of 6 % mycelium improved ink rheology, allowing the fabrication of stable, porous structures. A 40 % infill density was optimal for promoting uniform mycelial colonization, during which the fungal network penetrates and integrates with the scaffold, acting as a biological reinforcement. During 10 days of incubation, mycelial biomass accumulated to 18.2 %, leading to a 6.11-fold increase in hardness and enabling in situ texture development. Our work demonstrates that mycelium stimulus-responsive 4D printing is a viable approach for fabricating meat analogs, enabling dynamic modulation of textural properties post-fabrication via precisely controlled biological growth. This study provides a theoretical basis and technical support for developing a new sustainable mycelium-based meat analog, which integrates biological reinforcement and customizable textural properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104405"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0