Innovative Food Science & Emerging Technologies最新文献

{"title":"Air classification of starch-rich pulse flours: A generic method to predict starch-protein separation","authors":"Koen Wetterauw ,&nbsp;Patrick Wilms ,&nbsp;Remko Boom ,&nbsp;Erik van der Linden ,&nbsp;Paul Venema ,&nbsp;Maarten Schutyser","doi":"10.1016/j.ifset.2025.104407","DOIUrl":"10.1016/j.ifset.2025.104407","url":null,"abstract":"<div><div>Fine milling and air classification (AC) is an attractive method to concentrate protein from pea and faba bean, but many more starch-rich pulses can be fractionated into enriched ingredients. However, switching raw materials may require costly trial-and-error optimization of separation settings. This work aims to predictively model protein separation from starch-rich pulse flours, as function of classifier settings. This was possible by defining populations of microstructures created upon milling, and by using mass balances to deconvolute the particle size distribution (PSD) of the flour into individual PSDs of each microstructure, in a self-consistent approach. The model was successfully developed on data of adzuki bean flour, for which milling and air classification was not reported before, and could also adequately deconvolute flours of mung bean, faba bean, and yellow pea. A particular experimental finding for adzuki bean was efficient protein separation (&gt;90 % enrichment, &gt;60 % protein yield) in a single classifier milling step, omitting the need for an additional air classification step. Next, a cut size model was used to quantify particle size recovery from flours as function of air classifier settings. Coupling this cut size model to the compositionally deconvoluted flours accurately predicted protein separation in the fine fraction over a range of classifier wheel speeds and air flow rates. Conversely, it is also possible to predict e.g. starch separation in the coarse fraction. The model may replace trial-and-error tests regarding optimization of classifier settings, providing both academic and industrial relevance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104407"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788374","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}

{"title":"Stability and curcumin delivery characteristics of fibrillation zein-based Pickering emulsions: Influence of different fibrillation degree","authors":"Yuru Feng ,&nbsp;Mingrui Fu ,&nbsp;Shifeng Tian ,&nbsp;Siqi Han ,&nbsp;Xiaojun Xue ,&nbsp;Ye Chen ,&nbsp;Peng Guo ,&nbsp;Shuang Dong","doi":"10.1016/j.ifset.2025.104404","DOIUrl":"10.1016/j.ifset.2025.104404","url":null,"abstract":"<div><div>In this study, plasma was employed to assist acid-heat (AH) treatment to induce the self-assemble fibrillation of zein, and the influence of fibrillation degree on stability, loading and delivery performance of fibrillation zein-based Pickering emulsion was investigated (samples with ThT fluorescence intensity between 1358 and 2272 were assigned PZF₁ ∼ PZF₅ labels, while curcumin-containing samples were named PZF₁-C ∼ PZF₅-C). The results demonstrated that the average droplet size of fibrillation zein-based emulsions (6–15 μm) was markedly smaller than natural zein-based emulsion (<em>p</em> &lt; 0.05). The droplet size reduction and higher absolute value of Zeta potential jointly contributed to the enhanced emulsion stability, as evidenced by microscopic observations revealing more uniform droplet distribution in fibrillated samples. Within a specific fibrillation degree range (PZF₁ ∼ PZF₄), multiple performance indicators, including static storage and heating stability, encapsulation efficiency, etc., demonstrated increasing trends with higher fibrillation degree. However, these performance indicators were slightly inferior under the highest fibrillation degree (PZF₅) due to the “over-fibrillation” effect. The encapsulation rate of curcumin in fibrillation zein-based emulsion was increased to the maximum of 63.87 ± 0.29 % at PZF₄-C. The strong zein-curcumin interaction significantly retarded curcumin release throughout simulated digestion, with fibrillation zein serving as a diffusion barrier. The plasma-assisted AH-induced fibrillation zein-based emulsion exhibited enhanced stability and enabled more effective encapsulation and controlled release of curcumin, which was expected to be more suitable for certain food and pharmaceutical applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104404"},"PeriodicalIF":6.8,"publicationDate":"2025-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735057","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}

{"title":"Microwave vacuum drying for crispy beet snacks: Process development, drying kinetics, and product qualities","authors":"Diane Makovic,&nbsp;Viral Shukla,&nbsp;Sofia Bielinski Leitao,&nbsp;Jinhong Yu,&nbsp;Olga I. Padilla-Zakour,&nbsp;Chang Chen","doi":"10.1016/j.ifset.2025.104402","DOIUrl":"10.1016/j.ifset.2025.104402","url":null,"abstract":"<div><div>With the increase in snack consumption in the modern diet and health concerns over conventional products made by deep frying or baking, there is a need to develop novel processing methods to produce nutritious and better-for-you snack options from vegetables. The objective of this study was to develop a new microwave vacuum drying (MVD) process for crispy beet (<em>Beta vulgaris</em>) chips. Beet slices (Φ5 cm × 3 mm thickness) were dried under 8 kPa vacuum at microwave powers of 900, 1350, and 1800 W (corresponding to initial power densities of 3 W/g, 4.5 W/g, and 6 W/g). The drying times and drying rates were experimentally determined. Under the tested conditions, beet chips were dried from their initial moisture content of 0.80 kg water/kg wet mass to under 0.20 kg water/kg wet mass within 21–27 min. The average drying rates ranged from 0.167 to 0.312 kg water/kg dry mass/min with higher MVD power corresponding with larger drying rates. Puffing on the chip surface initiated between 10 and 15 min, corresponding to moisture content between 0.598 and 0.687 kg water/kg wet mass. The color metrics, water activity, texture properties, and total betalain content were measured across the drying time. Microstructure of the dried beet chips was evaluated using an imaging analysis approach. This study provides evidence that MVD is a promising method to produce crispy vegetable snacks.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104402"},"PeriodicalIF":6.8,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788306","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}

{"title":"From ingredients to integration: Exploring the processing technologies and ingredients for pea and wheat-based meat alternatives and their social implications","authors":"Ann-Marie Kalla-Bertholdt ,&nbsp;Dagmara Weckowska ,&nbsp;Anna Laux ,&nbsp;Sarah Voss ,&nbsp;Carsten Dreher ,&nbsp;Cornelia Rauh","doi":"10.1016/j.ifset.2025.104384","DOIUrl":"10.1016/j.ifset.2025.104384","url":null,"abstract":"<div><div>Plant-based meat alternatives (PBMA) are one of the solutions proposed for diversifying protein production and changing consumption patterns. This study presents the first step towards creating an innovation radar for PBMA. Following an innovation radar method, the study reviews the extant literature on PBMA production, focusing on studies on pea and wheat proteins, to identify technologies and ingredients used in key stages of the PBMA value chain, namely in crop development, pre-treatment, protein extraction and fractionation, functionalization, product formulation, texturization, and final product modification. The social implications of the technologies and ingredients, especially potential impacts on inclusion in consumption and production are proposed, alongside environmental, economic and legal aspects. The study finds alternative production technologies/ingredient options at each stage of the value chain. Their implications for sensory characteristics of PBMA products and consequent consumer acceptance are widely considered in the literature, indicating a strong focus on imitation of meat products. The implications for production costs and health are also debated, and concerns about nutritional aspects are raised in the literature. The normative aspects of the technological and ingredient choices as well as implications for affordability, availability or accessibility of PBMA products are rarely discussed. The study makes a first step towards developing an innovation radar for PBMA and concludes with the reflection on the usefulness of the radar method.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104384"},"PeriodicalIF":6.8,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735105","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}

{"title":"Oil-in-water emulsions prepared using vegetable oils and buttermilk as emulsifier: Unveiling the impact of high-pressure homogenization valve design on emulsion physical and oxidative stability","authors":"Libni Turitich ,&nbsp;Essam Hebishy ,&nbsp;Daniel Maspoch ,&nbsp;Victoria Ferragut ,&nbsp;Mary Cano-Sarabia ,&nbsp;Antonio J. Trujillo","doi":"10.1016/j.ifset.2025.104410","DOIUrl":"10.1016/j.ifset.2025.104410","url":null,"abstract":"<div><div>This study investigated the influence of homogenization valve design and formulation parameters on the stability of oil-in-water emulsions produced with chia and sunflower oils (1:1) and buttermilk (BM) as the emulsifier. Three high-pressure homogenization techniques—microfluidization (MF), ultra-high-pressure homogenization (UHPH), and conventional homogenization (CH)—were compared at 100 MPa using buttermilk (5 and 7 %, <em>w</em>/<em>v</em>) and oil concentrations (10 and 20 % <em>v</em>/v). MF produced the most stable and uniform emulsions, characterized by the smallest droplet size and narrowest distribution, attributed to the effective control of droplet breakup in the homogenization chamber. UHPH produced fine but larger, less uniform droplets, reducing stability and increasing lipid oxidative susceptibility in the emulsions. This effect was attributed to intense shear forces and temperature rise at the UHPH valve outlet, which disrupted interfacial protein, causing partial denaturation and emulsion instability. CH emulsions, despite their larger droplet size, showed long-term physical stability due to droplet packing and surface charge density, which increased electrostatic repulsion but were the least oxidatively stable. Emulsion composition (BM and oil concentration) also played a critical role. In MF emulsions, higher BM concentration enhanced stability under low shear, whereas in UHPH systems, excess BM promoted protein aggregation under high shear. Increasing oil concentration (20 %) generally enhanced oxidative stability, attributed to viscosity effects and closer droplet packing that limited oxygen diffusion. Overall, the results highlight that both the homogenization technique and formulation composition must be optimized to balance physical and oxidative stability in chia/sunflower-BM emulsions, underscoring its potential for emulsion-based product development.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104410"},"PeriodicalIF":6.8,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735166","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}

{"title":"Effect of cold atmospheric plasma treatment on patulin decomposition: A kinetic approach","authors":"Varvara Andreou ,&nbsp;Aikaterini Lamprou ,&nbsp;Pantelis Natskoulis ,&nbsp;Chiara Dall'Asta ,&nbsp;Panagiotis Dimitrakellis ,&nbsp;Vasilis Valdramidis ,&nbsp;George Katsaros","doi":"10.1016/j.ifset.2025.104394","DOIUrl":"10.1016/j.ifset.2025.104394","url":null,"abstract":"<div><div>The aim of this study was to investigate the effect of direct Cold Atmospheric Plasma (CAP) on patulin detoxification in both standard solutions and apple juices. A kinetic approach was applied to understand how the CAP process conditions' intensity may affect the patulin molecules related to toxicity. Various voltages ranging from 19 to 25 kV were applied, while the duration varied from 1 to 4 min for 5 mL aqueous standard solutions (pH = 4) or apple juices with a concentration of 100 ppb patulin. The residual patulin concentration after CAP treatment was determined by using HPLC. The concentration of generated RONS in water, such as H₂O₂, NO₃⁻ and NO₂⁻ was determined. CAP treatment led to patulin detoxification in water. Patulin decomposition efficiency reached 99 % at an applied voltage of 25 kV in a 4 min treatment period. The applied voltage significantly affects the formation of oxidizing species and decomposition of pollutants. Increasing the applied voltage and treatment time both promoted patulin decomposition. After 1 min treatment, the patulin degradation efficiency reached 16, 72 and 83 % at applied voltages of 19, 21 and 25 kV, respectively. Patulin decomposition products were detected in CAP treated samples, such as ascladiol, deoxypatulin and hydroascladiol, showing that the ring lactone was broken after CAP treatment. Patulin detoxification up to 50 % was achieved in CAP treated apple juices, while their quality remained almost unchanged. Further research is needed to understand the CAP mechanisms responsible for patulin decomposition and toxicity evaluation of the byproducts generated during processing.</div></div><div><h3>Industrial relevance</h3><div>Developing new strategies for controlling patulin in food products remains of utmost interest to the relevant industry. Cold atmospheric plasma is a promising technology for patulin detoxification, as the reactive species produced by CAP cause damage on patulin ring, leading to the formation of less toxic compounds. The mathematical description of patulin decomposition by CAP treatment in various process conditions is a useful tool aiming to prediction and evaluation of patulin detoxification. This tool allows for designing properly and effectively the CAP process applied, avoiding over-processing, food quality degradation as well the high energy consumption.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104394"},"PeriodicalIF":6.8,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735069","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}

{"title":"Extracting citrus peel-derived polyphenols using hydrophobic deep eutectic solvents: Mechanism, optimization, and bioactivity evaluation","authors":"Pengfei Jiao ,&nbsp;Fang Yu ,&nbsp;Caiying Zhang ,&nbsp;Zhihao Zhou ,&nbsp;Peng Wang ,&nbsp;Xin Zhang ,&nbsp;Yuping Wei ,&nbsp;Pengpeng Yang ,&nbsp;Qiuhong Niu","doi":"10.1016/j.ifset.2025.104392","DOIUrl":"10.1016/j.ifset.2025.104392","url":null,"abstract":"<div><div>This study optimized hydrophobic deep eutectic solvent (HES) extraction of citrus peel polyphenols. Thymol-camphor-based HES (molar ratio of 1:1) showed a higher total polyphenol content (TPC) than other HESs. FTIR and ¹H NMR confirmed the formation of HES. Conductor-like screening model for real solvents (COSMO-RS) calculations indicated the relatively low viscosity/density of the HES and revealed synergistic extraction mechanisms (hydrogen bonding, hydrophobic interaction, and van der Waals force). The TPC of HES extract is about 2.78 % and 9.57 times higher than that of ethyl acetate and choline chloride-ethylene glycol-based deep eutectic solvent extract, respectively. The 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging rate and ferric reducing antioxidant power (FRAP) of extract are 96.98 % and 152 % of that of vitamin C at the same concentration, respectively. The inhibition rate of the extract on α-glucosidase and α-amylase activity are respectively 92.27 % and 210 % of that of acarbose at the same concentration. The extract exhibited potent antioxidant and hypoglycemic activity.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104392"},"PeriodicalIF":6.8,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683515","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}

{"title":"A pilot-scale process for the extraction of raffinose-oligosaccharides from pulse protein concentrates","authors":"Philipp Garbers ,&nbsp;Sara Gaber ,&nbsp;Dejan Knezevic ,&nbsp;Catrin Tyl ,&nbsp;Stefan Sahlstrøm ,&nbsp;Svein Knutsen ,&nbsp;Bjørge Westereng","doi":"10.1016/j.ifset.2025.104393","DOIUrl":"10.1016/j.ifset.2025.104393","url":null,"abstract":"<div><div>Pulse protein concentrates have gained popularity in recent years as part of a shift towards more sustainable food production. Their production via dry fractionation is well-established and leads to a protein ingredient that is, however, rich in raffinose family oligosaccharides (RFOs). These can cause gut discomfort (especially in sensitive individuals) yet might also serve as a potential valuable substrate to promote growth of beneficial gut bacteria and alternatively as feedstock for biotechnological applications. By using a process including mildly acidic extraction, separation and sequential filtration, a carbohydrate fraction containing 48 % dm and 26 % dm RFOs was isolated from peas and faba beans, respectively. Simultaneously, a fraction with elevated protein concentration (5–6 % increase compared to the starting material) and only minor changes in amino acid composition was produced that could be texturized by extrusion, like the starting material. This process could serve ingredient manufacturers that seek to reduce RFOs in protein concentrates or to produce RFOs for biotechnological or chemical conversion towards new products. It also has the potential to reduce the amount of acid and base compared to protein isolate production through wet fractionation. Furthermore, the whole process was performed with industrially relevant and scalable equipment.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104393"},"PeriodicalIF":6.8,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735106","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}

{"title":"Potential of Ohmic Cooking for Minimized Use of Gluten in the Production of Plant-Based Meat Analogue Patty","authors":"Yoo Jin Kwon ,&nbsp;Jun Bo Shim ,&nbsp;Seon Min Kim ,&nbsp;Sung Hee Park","doi":"10.1016/j.ifset.2025.104390","DOIUrl":"10.1016/j.ifset.2025.104390","url":null,"abstract":"<div><div>This study investigated the feasibility of ohmic cooking for the production of plant-based meat analog patties (PMAP) with minimal gluten use. Ohmic cooking allows electrochemical reactions to form protein structures and meat-like textures. The customized ohmic cooking system provided an electric field of 15 <em>V</em>/cm to PMAP mixtures with different gluten contents (6, 8, 10, and 12 %). The temperature of PMAP mixtures was ohmically increased to 70, 80, and 90 °C and then cooked for 3 min. Ohmic cooking minimizes the use of gluten in PMAP. In ohmic cooking at 80 °C, once the gluten content decreased from 12 % to 6 %, hardness was lowered from 52.83 ± 1.74 to 45.09 ± 1.11 N. However, in conventional oven cooking, hardness decreased from 77.15 ± 0.50 to 50.83 ± 2.77 N. Ohmically cooked meat analogs exhibited uniform temperature distribution and texture throughout their geometry. In ohmic cooking at 80 °C with 8 % gluten content, the hardness of the external and internal positions were 48.00 ± 0.19 N and 47.53 ± 0.72 N, respectively. Oven cooking exhibited significantly different hardness for the external (98.47 ± 0.01 N) and internal positions (66.32 ± 1.42 N). In the microstructure of PMAP, ohmically cooked meat analogues showed a more compact structure, uniform distribution of air pores, and no visually observable cracks compared with oven-cooked meat. This study demonstrates the potential of ohmic cooking to produce PMAP with minimal gluten use and quality retention.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104390"},"PeriodicalIF":6.8,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735107","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}

{"title":"Novel nucleoside-degrading Lactiplantibacillus plantarum and Levilactobacillus brevis isolated from kimchi: In vitro screening, probiotic evaluation, and potential application in yogurt","authors":"Xinru Yang ,&nbsp;Shuo Fan ,&nbsp;Jue Xu ,&nbsp;Hui Liu ,&nbsp;Xiaomeng Wu ,&nbsp;Xiaoqun Zeng ,&nbsp;Daodong Pan ,&nbsp;Maolin Tu","doi":"10.1016/j.ifset.2025.104391","DOIUrl":"10.1016/j.ifset.2025.104391","url":null,"abstract":"<div><div>Hyperuricemia (HUA) is a prevalent health problem resulting from purine metabolism dysfunction. Probiotics offer a novel approach to improving HUA by degrading purine nucleosides. In this study, two lactic acid bacteria, <em>Lactiplantibacillus plantarum</em> C7 and <em>Levilactobacillus brevis</em> C8, were isolated from kimchi for their high degradation efficiency of inosine and guanosine, and their physiological attributes, probiotic properties, and safety profiles were comprehensively characterized. This study revealed that after 1 h of incubation, <em>L. plantarum</em> C7 degraded 69.12 ± 0.02 % of inosine and 77.72 ± 0.05 % of guanosine, compared to 99.94 ± 0.06 % and 99.93 ± 0.04 % for <em>L. brevis</em> C8, respectively. Both strains achieved complete degradation after 2 h. Moreover, both strains exhibited good survival rates under acid, bile salt, and gastrointestinal fluid stress, alongside significant antimicrobial effects on <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. The application of <em>L. plantarum</em> C7 and <em>L. brevis</em> C8 in yogurt fermentation showed that supplementation enhanced yogurt quality through promoting the fermentation rate, water-holding capacity, rheological properties, and particle size. These findings suggest that <em>L. plantarum</em> C7 and <em>L. brevis</em> C8 hold promising probiotic potential and could serve as probiotic candidates for adjuvant therapy of HUA and food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104391"},"PeriodicalIF":6.8,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837200","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}