Pub Date : 2025-12-01DOI: 10.1016/j.ifset.2025.104389
Chengzhi Yuan , Yanfeng Tang , Zhigang He , Xianghong Li , Yiqun Huang , Yongle Liu , Faxiang Wang
This study investigated the effects and related mechanisms of silver carp parvalbumin (ScPV) on enhancing freeze-thaw (FT) tolerance of yeast, using an integrated approach combining experimental assays, transcriptomics, and computational simulations. After 2 FT cycles, ScPV-treated yeast showed significantly higher viability and survival rate (24.0 % vs. 0.5 % in the control) and a 3-fold retention in mitochondrial membrane potential. Further analysis revealed that ScPV exhibits a thermal hysteresis activity of 0.72 °C and strong ice recrystallization inhibition. It also reduced intracellular ice formation and lowered the extracellular ice formation temperature of yeast suspension from −9.9 °C to −14.7 °C. Ultrastructural observations suggested that ScPV may alleviate FT-induced damage and helped maintain cell wall and membrane integrity. Moreover, transcriptomic analysis indicated that ScPV regulates the transcription of key genes (e.g., SLT2, FKS1), modulating stress-response pathways related to cell wall reinforcement and repair. Molecular docking and dynamics simulations suggested that ScPV binds to critical proteins such as Mpk1, stabilizing their conformation and function to protect cellular integrity. For the first time, these findings establish ScPV as a novel antifreeze protein and elucidate its multifaceted role in enhancing cryotolerance in yeast.
{"title":"Unveiling a novel cryoprotective role of silver carp parvalbumin in yeast: Multifaceted mechanisms underlying enhanced freeze-thaw tolerance","authors":"Chengzhi Yuan , Yanfeng Tang , Zhigang He , Xianghong Li , Yiqun Huang , Yongle Liu , Faxiang Wang","doi":"10.1016/j.ifset.2025.104389","DOIUrl":"10.1016/j.ifset.2025.104389","url":null,"abstract":"<div><div>This study investigated the effects and related mechanisms of silver carp parvalbumin (ScPV) on enhancing freeze-thaw (FT) tolerance of yeast, using an integrated approach combining experimental assays, transcriptomics, and computational simulations. After 2 FT cycles, ScPV-treated yeast showed significantly higher viability and survival rate (24.0 % vs. 0.5 % in the control) and a 3-fold retention in mitochondrial membrane potential. Further analysis revealed that ScPV exhibits a thermal hysteresis activity of 0.72 °C and strong ice recrystallization inhibition. It also reduced intracellular ice formation and lowered the extracellular ice formation temperature of yeast suspension from −9.9 °C to −14.7 °C. Ultrastructural observations suggested that ScPV may alleviate FT-induced damage and helped maintain cell wall and membrane integrity. Moreover, transcriptomic analysis indicated that ScPV regulates the transcription of key genes (e.g., <em>SLT2</em>, <em>FKS1</em>), modulating stress-response pathways related to cell wall reinforcement and repair. Molecular docking and dynamics simulations suggested that ScPV binds to critical proteins such as Mpk1, stabilizing their conformation and function to protect cellular integrity. For the first time, these findings establish ScPV as a novel antifreeze protein and elucidate its multifaceted role in enhancing cryotolerance in yeast.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104389"},"PeriodicalIF":6.8,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-30DOI: 10.1016/j.ifset.2025.104388
Jae-Wan Ryu , Jin-Young Han , Soo-Hwan Kim , Dong-Hyun Kang
In this study, we evaluated the efficacy and safety of plasma-activated sodium hypochlorite (P-NaOCl) as a nonthermal disinfection method for fresh produce. Compared to conventional sodium hypochlorite (NaOCl) and plasma-activated water (PAW), P-NaOCl exhibited synergistic antimicrobial activity against Escherichia coli O157:H7 and Staphylococcus aureus. This improvement was attributed to the optimized pH range (4–6) which promoted the formation of hypochlorous acid (HOCl) and reactive oxygen species (ROS). Mechanistic analysis showed that P-NaOCl induced intracellular ROS accumulation, disrupted the bacterial membrane, and inactivated membrane-associated dehydrogenase activity, effects that were attributed to the stronger oxidative stress generated by the combined HOCl and ROS compared with the individual treatments. When applied to romaine lettuce and cherry tomatoes, P-NaOCl achieved greater bacterial reduction than the individual treatments, while maintaining the texture and color of the produce. Chloroform formation was substantially reduced to levels below the regulatory limits, underscoring the safety of the treatment. P-NaOCl is a promising alternative to traditional sanitizers, combining high antimicrobial efficacy with minimal impacts on food quality and reducing chemical risk. This approach has a strong potential for industrial applications in the fresh produce sector to enhance microbial safety without compromising consumer acceptance or environmental standards.
{"title":"Synergistic microbicidal effects of plasma-activated sodium hypochlorite on fresh produce surfaces","authors":"Jae-Wan Ryu , Jin-Young Han , Soo-Hwan Kim , Dong-Hyun Kang","doi":"10.1016/j.ifset.2025.104388","DOIUrl":"10.1016/j.ifset.2025.104388","url":null,"abstract":"<div><div>In this study, we evaluated the efficacy and safety of plasma-activated sodium hypochlorite (P-NaOCl) as a nonthermal disinfection method for fresh produce. Compared to conventional sodium hypochlorite (NaOCl) and plasma-activated water (PAW), P-NaOCl exhibited synergistic antimicrobial activity against <em>Escherichia coli</em> O157:H7 and <em>Staphylococcus aureus</em>. This improvement was attributed to the optimized pH range (4–6) which promoted the formation of hypochlorous acid (HOCl) and reactive oxygen species (ROS). Mechanistic analysis showed that P-NaOCl induced intracellular ROS accumulation, disrupted the bacterial membrane, and inactivated membrane-associated dehydrogenase activity, effects that were attributed to the stronger oxidative stress generated by the combined HOCl and ROS compared with the individual treatments. When applied to romaine lettuce and cherry tomatoes, P-NaOCl achieved greater bacterial reduction than the individual treatments, while maintaining the texture and color of the produce. Chloroform formation was substantially reduced to levels below the regulatory limits, underscoring the safety of the treatment. P-NaOCl is a promising alternative to traditional sanitizers, combining high antimicrobial efficacy with minimal impacts on food quality and reducing chemical risk. This approach has a strong potential for industrial applications in the fresh produce sector to enhance microbial safety without compromising consumer acceptance or environmental standards.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104388"},"PeriodicalIF":6.8,"publicationDate":"2025-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-27DOI: 10.1016/j.ifset.2025.104382
Yueteng Hu , Fang Zhong , Haohan Ding , Sarina Bao , Renjiao Han , Caiyun Wang , Jian He , Yixun Xia
Moving beyond traditional trial-and-error methods, this study employs machine learning to accelerate the development of palatable low-sugar ice cream. We focus on overcoming the characteristic taste and texture defects caused by sucrose substitutes, thereby enhancing the potential for consumer acceptance of the resulting formulations. Multiple models were trained using approximately 600 experimentally measured data points. Five-fold cross-validation was employed to compare and select the optimal model, enabling the prediction of key physicochemical properties and textural characteristics of ice cream mix and finished product based on sweetener molecular properties. Correlations were established between attributes such as sweetener addition levels and freezing point depression capacity, and properties including mix viscosity, finished product hardness, and overrun. In this study, the molar amount of sugar substitute exhibits a high correlation with the degree of freezing point depression, while the added mass correlates strongly with viscosity. Similarly, the molar volume shows a significant correlation with the overrun. By incorporating relevant formulation constraints, the model automatically outputs optimized multi-sweetener blending schemes that deliver texture properties close to preset targets while satisfying limitations. After deriving five blending schemes and predicted property values via the model, actual sample preparation validated these predictions with property value errors within 5 % and sensory texture profiles comparable to traditional sucrose-based ice cream samples. This strategy significantly shortens the formulation development cycle and lowers research and development costs, providing an efficient and scalable pathway for the intelligent design of low-sugar frozen desserts with strong industrial applicability.
{"title":"Machine learning-guided formulation optimization of sugar-reduced ice cream: From sweetener characteristics to texture restoration","authors":"Yueteng Hu , Fang Zhong , Haohan Ding , Sarina Bao , Renjiao Han , Caiyun Wang , Jian He , Yixun Xia","doi":"10.1016/j.ifset.2025.104382","DOIUrl":"10.1016/j.ifset.2025.104382","url":null,"abstract":"<div><div>Moving beyond traditional trial-and-error methods, this study employs machine learning to accelerate the development of palatable low-sugar ice cream. We focus on overcoming the characteristic taste and texture defects caused by sucrose substitutes, thereby enhancing the potential for consumer acceptance of the resulting formulations. Multiple models were trained using approximately 600 experimentally measured data points. Five-fold cross-validation was employed to compare and select the optimal model, enabling the prediction of key physicochemical properties and textural characteristics of ice cream mix and finished product based on sweetener molecular properties. Correlations were established between attributes such as sweetener addition levels and freezing point depression capacity, and properties including mix viscosity, finished product hardness, and overrun. In this study, the molar amount of sugar substitute exhibits a high correlation with the degree of freezing point depression, while the added mass correlates strongly with viscosity. Similarly, the molar volume shows a significant correlation with the overrun. By incorporating relevant formulation constraints, the model automatically outputs optimized multi-sweetener blending schemes that deliver texture properties close to preset targets while satisfying limitations. After deriving five blending schemes and predicted property values via the model, actual sample preparation validated these predictions with property value errors within 5 % and sensory texture profiles comparable to traditional sucrose-based ice cream samples. This strategy significantly shortens the formulation development cycle and lowers research and development costs, providing an efficient and scalable pathway for the intelligent design of low-sugar frozen desserts with strong industrial applicability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104382"},"PeriodicalIF":6.8,"publicationDate":"2025-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665535","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-26DOI: 10.1016/j.ifset.2025.104385
Petra Šrámková , Renáta Švubová , Dominik Kostoláni , Stanislav Kyzek , Monika Bathoova , Eliška Gálová , Sandra Ďurčányová , Monika Stupavská , Dušan Kováčik , Anna Zahoranová
The increasing demand for environmentally friendly plasma-based technologies for agricultural applications requires reliable and scalable plasma sources, suitable for enhancing seed germination, improving plant growth parameters, and boosting seeds resistance. In this study, we present a comparative analysis to evaluate the scalability of cold atmospheric pressure plasma (CAPP) sources. Two plasma sources were employed: a standard Diffuse Coplanar Surface Barrier Discharge (DCSBD) system and a prototype reactor integrating two DCSBD panels. Specifically, we investigated the effects of CAPP, generated in ambient air at atmospheric pressure, on the germination and early growth of pea seeds (Pisum sativum L. var. Saxon) with natural (90 %) and reduced (50 %) germination. Treatments of 10, 20, and 30 s were applied, and their effect was evaluated using different physiological parameters, including imbibition rate, germination, seed and seedling vitality indexes. DNA damage in the seedlings was also examined to assess the potential genotoxicity of the plasma treatments. Additionally, the surface changes induced by plasma were characterized by contact angle measurements (to assess wettability), and X-ray photoelectron spectroscopy (XPS) to analyse changes in surface chemistry. An energy efficiency evaluation of both plasma sources was also performed. The results demonstrate that the dual-panel DCSBD configuration maintains homogeneous plasma characteristics, achieves comparable surface modification, and retains comparable biological efficacy to the standard configuration, while allowing uniform treatment of a higher amount of seeds and up-scaled operation. This study provides insights into the optimization and scale-up of DCSBD-based plasma sources for future use in sustainable agricultural technologies.
{"title":"Effect of cold atmospheric pressure plasma treatment on germination, growth, and surface properties of pea seeds: A scalability and energy efficiency analysis of DCSBD plasma systems","authors":"Petra Šrámková , Renáta Švubová , Dominik Kostoláni , Stanislav Kyzek , Monika Bathoova , Eliška Gálová , Sandra Ďurčányová , Monika Stupavská , Dušan Kováčik , Anna Zahoranová","doi":"10.1016/j.ifset.2025.104385","DOIUrl":"10.1016/j.ifset.2025.104385","url":null,"abstract":"<div><div>The increasing demand for environmentally friendly plasma-based technologies for agricultural applications requires reliable and scalable plasma sources, suitable for enhancing seed germination, improving plant growth parameters, and boosting seeds resistance. In this study, we present a comparative analysis to evaluate the scalability of cold atmospheric pressure plasma (CAPP) sources. Two plasma sources were employed: a standard Diffuse Coplanar Surface Barrier Discharge (DCSBD) system and a prototype reactor integrating two DCSBD panels. Specifically, we investigated the effects of CAPP, generated in ambient air at atmospheric pressure, on the germination and early growth of pea seeds (<em>Pisum sativum</em> L. var. Saxon) with natural (90 %) and reduced (50 %) germination. Treatments of 10, 20, and 30 s were applied, and their effect was evaluated using different physiological parameters, including imbibition rate, germination, seed and seedling vitality indexes. DNA damage in the seedlings was also examined to assess the potential genotoxicity of the plasma treatments. Additionally, the surface changes induced by plasma were characterized by contact angle measurements (to assess wettability), and X-ray photoelectron spectroscopy (XPS) to analyse changes in surface chemistry. An energy efficiency evaluation of both plasma sources was also performed. The results demonstrate that the dual-panel DCSBD configuration maintains homogeneous plasma characteristics, achieves comparable surface modification, and retains comparable biological efficacy to the standard configuration, while allowing uniform treatment of a higher amount of seeds and up-scaled operation. This study provides insights into the optimization and scale-up of DCSBD-based plasma sources for future use in sustainable agricultural technologies.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104385"},"PeriodicalIF":6.8,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690826","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}
Stevia leaves, recognized as a natural high-intensity and low-calorie sweetener, presents substantial challenges in drying owing to the difficulty in maintaining bioactive compound integrity and achieving product uniformity. Conventional drying methods are limited by low efficiency and potential quality degradation, whereas microwave vacuum drying improves drying efficiency but typically exhibits inherent non-uniformity. In this study, a self-developed three-dimensional rotational microwave vacuum drying system was employed to systematically investigate the effects of temperature (55–65 °C), specific power (20–30 W/g), vacuum pressure (−0.060 ∼ −0.070 MPa) on the drying kinetics and quality attributes, which including color variation, rehydration capacity, steviol glycoside retention, and the uniformity of stevia leaves drying. The results indicated that under conditions of 60 °C, 25 W/g and − 0.065 MPa, the drying time was significantly shortened to 18 min, with satisfactory color retention and a pronounced enhancement in rehydration capacity. The total steviol glycoside retention reached 15.45 mg/g, while the dehydration uniformity coefficient Ka>95 %. The three-dimensional rotational configuration was found to markedly enhance the uniformity of microwave vacuum drying in stevia leaves, maintaining the coefficient of variation of spatial moisture distribution Kb within the range of 92.56 % ∼ 95.34 %. This study offers a theoretical foundation and practical guidance for the efficient industrial scale drying of stevia leaves.
{"title":"Analysis of quality and uniformity in stevia leaves processed using an innovative three-dimensional rotational microwave vacuum drying technique","authors":"Yanrui Xu, Xiaopeng Huang, Guojun Ma, Fangxin Wan, Zepeng Zang, Bowen Wu, Junming Ma","doi":"10.1016/j.ifset.2025.104383","DOIUrl":"10.1016/j.ifset.2025.104383","url":null,"abstract":"<div><div>Stevia leaves, recognized as a natural high-intensity and low-calorie sweetener, presents substantial challenges in drying owing to the difficulty in maintaining bioactive compound integrity and achieving product uniformity. Conventional drying methods are limited by low efficiency and potential quality degradation, whereas microwave vacuum drying improves drying efficiency but typically exhibits inherent non-uniformity. In this study, a self-developed three-dimensional rotational microwave vacuum drying system was employed to systematically investigate the effects of temperature (55–65 °C), specific power (20–30 W/g), vacuum pressure (−0.060 ∼ −0.070 MPa) on the drying kinetics and quality attributes, which including color variation, rehydration capacity, steviol glycoside retention, and the uniformity of stevia leaves drying. The results indicated that under conditions of 60 °C, 25 W/g and − 0.065 MPa, the drying time was significantly shortened to 18 min, with satisfactory color retention and a pronounced enhancement in rehydration capacity. The total steviol glycoside retention reached 15.45 mg/g, while the dehydration uniformity coefficient <em>K</em><sub>a</sub>>95 %. The three-dimensional rotational configuration was found to markedly enhance the uniformity of microwave vacuum drying in stevia leaves, maintaining the coefficient of variation of spatial moisture distribution <em>K</em><sub><em>b</em></sub> within the range of 92.56 % ∼ 95.34 %. This study offers a theoretical foundation and practical guidance for the efficient industrial scale drying of stevia leaves.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104383"},"PeriodicalIF":6.8,"publicationDate":"2025-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690828","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}
Atmospheric cold plasma (ACP) is a promising non-thermal processing technology capable of modifying protein structures and enhancing functional performance in food systems. In this study, the effect of atmospheric cold plasma (ACP) treatment on the gel quality of minced beef was investigated, with emphasis on the underlying gel quality change mechanisms involving myofibrillar protein (MP) aggregation and conformational modifications. Firstly, minced beef was exposed to ACP for 30–180 s, then divided into two portions: one was subjected to stepwise heating (40 °C/30 min + 80 °C/30 min) for gel quality assessment, while the other was used to extract MPs for structural characterization. The results showed that 60–90 s treatment resulted in the most significant improvement in gel characteristics, with gel strength more than doubling (5800 g·mm vs. 2200 g·mm) and textural attributes such as springiness and cohesiveness significantly improving. To uncover the mechanism of gel quality improvement, the study analyzed MP solubility, sulfhydryl modifications, surface hydrophobicity, secondary structure, and aggregation behavior. The findings showed that ACP induced controlled protein unfolding and β-sheet enrichment, which facilitated efficient cross-linking during heating and enhanced gel network formation. Furthermore, rheological evaluation confirmed higher storage modulus (G′) and favorable tan δ, consistent with strong yet elastic gel networks. Notably, WHC remained relatively stable (66.2–67.5 %) across treatments, indicating that gel strengthening occurred through improved protein organization without compromising water retention. These insights provide a mechanistic understanding of how ACP influences gel quality, thus supporting ACP as a promising clean-label strategy to improve the texture and functionality of meat products.
{"title":"Atmospheric cold plasma-enhanced thermal gelation of beef myofibrillar proteins: Structural modifications and underlying mechanisms","authors":"Huanhuan Li , Xorlali Nunekpeku , Wei Zhang , Selorm Yao-Say Solomon Adade , Jingsa Zhao , Md Mehedi Hassan , Quansheng Chen","doi":"10.1016/j.ifset.2025.104381","DOIUrl":"10.1016/j.ifset.2025.104381","url":null,"abstract":"<div><div>Atmospheric cold plasma (ACP) is a promising non-thermal processing technology capable of modifying protein structures and enhancing functional performance in food systems. In this study, the effect of atmospheric cold plasma (ACP) treatment on the gel quality of minced beef was investigated, with emphasis on the underlying gel quality change mechanisms involving myofibrillar protein (MP) aggregation and conformational modifications. Firstly, minced beef was exposed to ACP for 30–180 s, then divided into two portions: one was subjected to stepwise heating (40 °C/30 min + 80 °C/30 min) for gel quality assessment, while the other was used to extract MPs for structural characterization. The results showed that 60–90 s treatment resulted in the most significant improvement in gel characteristics, with gel strength more than doubling (5800 g·mm vs. 2200 g·mm) and textural attributes such as springiness and cohesiveness significantly improving. To uncover the mechanism of gel quality improvement, the study analyzed MP solubility, sulfhydryl modifications, surface hydrophobicity, secondary structure, and aggregation behavior. The findings showed that ACP induced controlled protein unfolding and β-sheet enrichment, which facilitated efficient cross-linking during heating and enhanced gel network formation. Furthermore, rheological evaluation confirmed higher storage modulus (G′) and favorable tan δ, consistent with strong yet elastic gel networks. Notably, WHC remained relatively stable (66.2–67.5 %) across treatments, indicating that gel strengthening occurred through improved protein organization without compromising water retention. These insights provide a mechanistic understanding of how ACP influences gel quality, thus supporting ACP as a promising clean-label strategy to improve the texture and functionality of meat products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104381"},"PeriodicalIF":6.8,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690825","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}
There is growing interest in edible mushroom mycelia as a sustainable alternative protein source. However, the robust cell walls and complex cell matrix pose significant extraction challenges, and research on how combined physical and alkaline extraction techniques impact the structural and functional characteristics of mycelial proteins remains limited. This study innovatively evaluated the differential effects of four extraction methods—alkaline extraction (AE), high pressure homogenization extraction (HPHE), ultrasonic extraction (UE), and microwave extraction (ME)—on the structure and functional attributes of Hericium erinaceus (H. erinaceus) mycelium protein isolates (HMPI) under alkaline conditions (pH 8, 9, and 10). The findings revealed that raising the extraction pH enhanced HMPI yield and functionality, with different methods exhibiting distinct advantages: HPHE achieved the highest extraction yield (44.42 %), UE offered the best solubility, while ME produced HMPI with the highest protein content (66.26 %), surface hydrophobicity, disulfide bond content, and superior functional properties including foaming capacity (69.25 %), water-holding capacity (2.77 g/g), oil-holding capacity (10.41 g/g), and gelling ability. This study offers new perspectives on the efficient extraction and functionality enhancement of HMPI, highlighting the potential of combining physical techniques with alkaline conditions for developing high-quality alternative protein ingredients for food applications.
{"title":"Physical field extraction: The role of pH control in enhancing the efficiency and quality of Hericium erinaceus mycelium protein","authors":"Mengqing Zhang , Lichun Guo , Wei Zhao , Juncai Leng","doi":"10.1016/j.ifset.2025.104380","DOIUrl":"10.1016/j.ifset.2025.104380","url":null,"abstract":"<div><div>There is growing interest in edible mushroom mycelia as a sustainable alternative protein source. However, the robust cell walls and complex cell matrix pose significant extraction challenges, and research on how combined physical and alkaline extraction techniques impact the structural and functional characteristics of mycelial proteins remains limited. This study innovatively evaluated the differential effects of four extraction methods—alkaline extraction (AE), high pressure homogenization extraction (HPHE), ultrasonic extraction (UE), and microwave extraction (ME)—on the structure and functional attributes of <em>Hericium erinaceus</em> (<em>H. erinaceus</em>) mycelium protein isolates (HMPI) under alkaline conditions (pH 8, 9, and 10). The findings revealed that raising the extraction pH enhanced HMPI yield and functionality, with different methods exhibiting distinct advantages: HPHE achieved the highest extraction yield (44.42 %), UE offered the best solubility, while ME produced HMPI with the highest protein content (66.26 %), surface hydrophobicity, disulfide bond content, and superior functional properties including foaming capacity (69.25 %), water-holding capacity (2.77 g/g), oil-holding capacity (10.41 g/g), and gelling ability. This study offers new perspectives on the efficient extraction and functionality enhancement of HMPI, highlighting the potential of combining physical techniques with alkaline conditions for developing high-quality alternative protein ingredients for food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104380"},"PeriodicalIF":6.8,"publicationDate":"2025-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-22DOI: 10.1016/j.ifset.2025.104379
Mohamad Mehdi Heydari , Mina Movasaghi , Federica Higa , Michael Nickerson , Venkatesh Meda , Lifeng Zhang
Air-classified pea protein concentrate (PPC) offers a sustainable solution for meeting the nutritional demands of a growing global population. This study investigated the effects of cold plasma (CP) jet-based non-thermal treatment, using air, nitrogen, and helium gases, on the structural, functional, and volatile profile of PPC. The diversity of reactive species generated by CP, influenced by gas type and flow rate, led to distinct modifications in treated PPC. For air and nitrogen-fed CP treatments, a noticeable reduction in the α-helix content was observed, accompanied by an increase in the random coil structures, indicating a transition process from ordered to unordered protein conformations. Functional analysis revealed that air-fed CP significantly improved protein solubility, water-holding capacity (WHC), and oil-holding capacity (OHC), while nitrogen-fed CP primarily enhanced WHC and OHC, and helium-fed CP increased OHC only at a flow rate of 4 L/min. Additionally, the CP treatment resulted in changes to the color of the pea protein, with the most pronounced bleaching effect found in samples treated by the air-fed CP. Cold plasma treatment under various conditions also yielded distinct volatile compound profiles in the treated PPC. These findings provide valuable insights for optimizing CP applications in plant protein modifications.
{"title":"Cold plasma jet-induced modifications in pea protein: A comparative study of gas-specific effects","authors":"Mohamad Mehdi Heydari , Mina Movasaghi , Federica Higa , Michael Nickerson , Venkatesh Meda , Lifeng Zhang","doi":"10.1016/j.ifset.2025.104379","DOIUrl":"10.1016/j.ifset.2025.104379","url":null,"abstract":"<div><div>Air-classified pea protein concentrate (PPC) offers a sustainable solution for meeting the nutritional demands of a growing global population. This study investigated the effects of cold plasma (CP) jet-based non-thermal treatment, using air, nitrogen, and helium gases, on the structural, functional, and volatile profile of PPC. The diversity of reactive species generated by CP, influenced by gas type and flow rate, led to distinct modifications in treated PPC. For air and nitrogen-fed CP treatments, a noticeable reduction in the α-helix content was observed, accompanied by an increase in the random coil structures, indicating a transition process from ordered to unordered protein conformations. Functional analysis revealed that air-fed CP significantly improved protein solubility, water-holding capacity (WHC), and oil-holding capacity (OHC), while nitrogen-fed CP primarily enhanced WHC and OHC, and helium-fed CP increased OHC only at a flow rate of 4 L/min. Additionally, the CP treatment resulted in changes to the color of the pea protein, with the most pronounced bleaching effect found in samples treated by the air-fed CP. Cold plasma treatment under various conditions also yielded distinct volatile compound profiles in the treated PPC. These findings provide valuable insights for optimizing CP applications in plant protein modifications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104379"},"PeriodicalIF":6.8,"publicationDate":"2025-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621105","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}
To improve sorghum yield in the milling process, researchers are still working to determine the appropriate method to eliminate the epidermis part of the grain precisely. This research aimed to examine the feasibility of using fluorescence spectroscopy and imaging as a sensor to monitor the milling process by differentiating between whole and milled grains. Fluorescence properties of sorghum in the seed form and after the milled form were reported. For each evaluation, five measurements of the Emission and Excitation Matrix (EEM) fluorescence were carried out through 5 samples taken from different milling replications. The red variety, Suri4, had a lower yield of 45 %, and it was necessary 10 times for polishing to remove the hard external layers. However, white and pale yellow varieties (KD4 and Bioguma) obtained the same yield, although the polishing times were different. The EEM fluorescence spectra showed distinct differences between the three sorghum varieties, even between KD4 and Bioguma, which had the most similar behavior. Two characteristic EEM peaks were identified for Bioguma (Ex280/Em330 and Ex365/Em450 nm) and KD4 (Ex280/Em330 and Ex280/Em450 nm) varieties. However, in the case of Suri4 variety, only one was reported (Ex365/Em450 nm). In this sense, the results demonstrate that both fluorescence spectroscopy and imaging are promising tools for differentiating between sorghum varieties and monitoring the milling process. In particular, image features extracted from fluorescence images under 420 nm excitation provided the clearest separation between varieties and their milling status.
{"title":"Fluorescence imaging as a potential sensor in the milling machine on different varieties of Sorghum (Sorghum bicolor L.)","authors":"Maulidia Hilaili , Noelia Castillejo , Lucia Russo , Ayoub Fathi-Najafabadi , Nurwahyuningsih , Dimas Firmanda Al Riza , Danial Fatchurrahman","doi":"10.1016/j.ifset.2025.104378","DOIUrl":"10.1016/j.ifset.2025.104378","url":null,"abstract":"<div><div>To improve sorghum yield in the milling process, researchers are still working to determine the appropriate method to eliminate the epidermis part of the grain precisely. This research aimed to examine the feasibility of using fluorescence spectroscopy and imaging as a sensor to monitor the milling process by differentiating between whole and milled grains. Fluorescence properties of sorghum in the seed form and after the milled form were reported. For each evaluation, five measurements of the Emission and Excitation Matrix (EEM) fluorescence were carried out through 5 samples taken from different milling replications. The red variety, Suri4, had a lower yield of 45 %, and it was necessary 10 times for polishing to remove the hard external layers. However, white and pale yellow varieties (KD4 and Bioguma) obtained the same yield, although the polishing times were different. The EEM fluorescence spectra showed distinct differences between the three sorghum varieties, even between KD4 and Bioguma, which had the most similar behavior. Two characteristic EEM peaks were identified for Bioguma (Ex280/Em330 and Ex365/Em450 nm) and KD4 (Ex280/Em330 and Ex280/Em450 nm) varieties. However, in the case of Suri4 variety, only one was reported (Ex365/Em450 nm). In this sense, the results demonstrate that both fluorescence spectroscopy and imaging are promising tools for differentiating between sorghum varieties and monitoring the milling process. In particular, image features extracted from fluorescence images under 420 nm excitation provided the clearest separation between varieties and their milling status.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104378"},"PeriodicalIF":6.8,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621104","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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