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.
{"title":"Extracting citrus peel-derived polyphenols using hydrophobic deep eutectic solvents: Mechanism, optimization, and bioactivity evaluation","authors":"Pengfei Jiao , Fang Yu , Caiying Zhang , Zhihao Zhou , Peng Wang , Xin Zhang , Yuping Wei , Pengpeng Yang , 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 <sup>1</sup>H 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":"2026-03-01","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}
Pub Date : 2026-03-01Epub Date: 2025-12-04DOI: 10.1016/j.ifset.2025.104393
Philipp Garbers , Sara Gaber , Dejan Knezevic , Catrin Tyl , Stefan Sahlstrøm , Svein Knutsen , Bjørge Westereng
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.
{"title":"A pilot-scale process for the extraction of raffinose-oligosaccharides from pulse protein concentrates","authors":"Philipp Garbers , Sara Gaber , Dejan Knezevic , Catrin Tyl , Stefan Sahlstrøm , Svein Knutsen , 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":"2026-03-01","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}
Pub Date : 2026-03-01Epub Date: 2025-12-12DOI: 10.1016/j.ifset.2025.104416
Han Deng , Yi Liu , Yang Yi , Liang Ke , Wenhao Hu , Changqing Han , Hongxun Wang , Huajuan Wang , Min Zhou
The risk of infection from consuming food contaminated with foodborne pathogens has emerged as a critical threat to human health and caused huge economic losses for the food industry. Here, a NO-enhanced photodynamic antimicrobial (PDAT) nanocomposite was synthesized. Specifically, L-arginine (L-arg) was loaded into zirconium porphyrin metal framework (PCN-224) to enhance its PDAT activity through the released NO. The nanocomposite (L-arg/pcn) was capable of generating reactive oxygen species (ROS) upon exposure to visible light; in the presence of H2O2, L-arg/pcn (L-arg) was catalyzed to produce NO. Subsequently, NO reacted with ROS to form peroxynitrite (ONOO−), synergistically eradicating bacteria with ROS and NO. The antibacterial assay demonstrated that L-arg/pcn with visible light and H2O2 (L-arg/pcn + H2O2 + L) could kill foodborne pathogens (Staphylococcus aureus and Escherichia coli) by mainly destroying the integrity of the cell membrane. What,s more, L-arg/pcn has the ability to prevent biofilm formation and remove established biofilms of S. aureus. This NO-enhanced PDAT strategy supplies a promising alternative for eliminating foodborne pathogens and shows great potential in addressing microbial contamination in food processing.
{"title":"Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens","authors":"Han Deng , Yi Liu , Yang Yi , Liang Ke , Wenhao Hu , Changqing Han , Hongxun Wang , Huajuan Wang , Min Zhou","doi":"10.1016/j.ifset.2025.104416","DOIUrl":"10.1016/j.ifset.2025.104416","url":null,"abstract":"<div><div>The risk of infection from consuming food contaminated with foodborne pathogens has emerged as a critical threat to human health and caused huge economic losses for the food industry. Here, a NO-enhanced photodynamic antimicrobial (PDAT) nanocomposite was synthesized. Specifically, L-arginine (L-arg) was loaded into zirconium porphyrin metal framework (PCN-224) to enhance its PDAT activity through the released NO. The nanocomposite (L-arg/pcn) was capable of generating reactive oxygen species (ROS) upon exposure to visible light; in the presence of H<sub>2</sub>O<sub>2</sub>, L-arg/pcn (L-arg) was catalyzed to produce NO. Subsequently, NO reacted with ROS to form peroxynitrite (ONOO<sup>−</sup>), synergistically eradicating bacteria with ROS and NO. The antibacterial assay demonstrated that L-arg/pcn with visible light and H<sub>2</sub>O<sub>2</sub> (L-arg/pcn + H<sub>2</sub>O<sub>2</sub> + L) could kill foodborne pathogens (<em>Staphylococcus aureus</em> and <em>Escherichia coli</em>) by mainly destroying the integrity of the cell membrane. What<sup>,</sup>s more, L-arg/pcn has the ability to prevent biofilm formation and remove established biofilms of <em>S. aureus</em>. This NO-enhanced PDAT strategy supplies a promising alternative for eliminating foodborne pathogens and shows great potential in addressing microbial contamination in food processing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104416"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-03-01Epub 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":"2026-03-01","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 : 2026-03-01Epub Date: 2025-12-20DOI: 10.1016/j.ifset.2025.104424
Saad Jakhjoukh , Marina Van Hecke , André G. Skirtach , Mia Eeckhout , Guido Rolandelli
The diversification of meat analogues (MA) produced by high-moisture extrusion has increased with rising consumer demand for high-quality plant-based foods. However, achieving a fibrous meat-like structure remains a challenge. This study investigated the effects of incorporating 10 %, 20 %, and 30 % potato starch (PS) into soy protein isolate (SPI) formulations to evaluate its influence on texture and structure. PS addition increased peak viscosity, holding strength, final viscosity, and setback viscosity, attributed to the high water absorption of PS and starch gelatinization-retrogradation processes. Mechanical analysis showed reduced hardness and chewiness in MA, with the lowest values at 10 %. Anisotropy index also peaked at this PS concentration, indicating enhanced fiber formation. FT-IR analysis confirmed no chemical interactions between SPI and PS, but revealed structural modifications in proteins: β-sheet content decreased, while α-helix, random coils, and β-turn conformations increased. Notably, β-turns were highest at 10 % PS and diminished at higher concentrations. These results suggest a protein network disruption in the presence of 10 % PS and phase separation mechanism at higher PS levels, with variations in techno-functional properties and potential steric hindrance or competitive hydration. The simultaneous increase in anisotropy index and β-turns at 10 % PS suggests a correlation between β-turn formation and improved fibrous structure. Overall, this study highlights the relationships between molecular conformations of biopolymers and the mechanical properties of meat analogues, providing new insights into starch-protein interactions during high-moisture extrusion.
{"title":"Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch: Relationships with the secondary structure of proteins","authors":"Saad Jakhjoukh , Marina Van Hecke , André G. Skirtach , Mia Eeckhout , Guido Rolandelli","doi":"10.1016/j.ifset.2025.104424","DOIUrl":"10.1016/j.ifset.2025.104424","url":null,"abstract":"<div><div>The diversification of meat analogues (MA) produced by high-moisture extrusion has increased with rising consumer demand for high-quality plant-based foods. However, achieving a fibrous meat-like structure remains a challenge. This study investigated the effects of incorporating 10 %, 20 %, and 30 % potato starch (PS) into soy protein isolate (SPI) formulations to evaluate its influence on texture and structure. PS addition increased peak viscosity, holding strength, final viscosity, and setback viscosity, attributed to the high water absorption of PS and starch gelatinization-retrogradation processes. Mechanical analysis showed reduced hardness and chewiness in MA, with the lowest values at 10 %. Anisotropy index also peaked at this PS concentration, indicating enhanced fiber formation. FT-IR analysis confirmed no chemical interactions between SPI and PS, but revealed structural modifications in proteins: <em>β</em>-sheet content decreased, while <em>α</em>-helix, random coils, and <em>β</em>-turn conformations increased. Notably, <em>β</em>-turns were highest at 10 % PS and diminished at higher concentrations. These results suggest a protein network disruption in the presence of 10 % PS and phase separation mechanism at higher PS levels, with variations in techno-functional properties and potential steric hindrance or competitive hydration. The simultaneous increase in anisotropy index and <em>β</em>-turns at 10 % PS suggests a correlation between <em>β</em>-turn formation and improved fibrous structure. Overall, this study highlights the relationships between molecular conformations of biopolymers and the mechanical properties of meat analogues, providing new insights into starch-protein interactions during high-moisture extrusion.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104424"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837196","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 : 2026-03-01Epub 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":"2026-03-01","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 : 2026-03-01Epub Date: 2025-12-17DOI: 10.1016/j.ifset.2025.104422
Shan Wang , Xinhui Zhang , Yaqiong Wu , Fuliang Cao , Weilin Li , Donglu Fang
In this study, a simple hydrothermal method was used to sustainably synthesize carbon quantum dots from five types of berry pomace—that is, blackberry pomace carbon dots (RfP-CDs), cranberry pomace carbon dots (OP-CDs), raspberry pomace carbon dots (RuP-CDs), strawberry pomace carbon dots (FP-CDs), and blueberry pomace carbon dots (VP-CDs). The obtained CDs had an average particle size ranging from 2.50 to 4.74 nm and contained nitrogen- and oxygen-containing functional groups on their surfaces. Under ultraviolet light excitation, the CDs emitted intense green fluorescence, demonstrating excellent fluorescence stability. Additionally, the RfP-CDs exhibited broad-spectrum antimicrobial activity, especially against Botrytis cinerea, and potent antioxidant properties. Based on these findings, RfP-CDs were selected to fabricate nanofiber films with polylactic acid (PLA) via electrospinning. Further microstructural characterization confirmed that the incorporation of RfP-CDs reduced the average fiber diameter to 362.90 nm while ensuring a uniform component distribution. The resulting PLA/RfP-CDs nanofiber film exhibited remarkable mechanical strength and antifungal activity, highlighting its potential as an active packaging material for perishable foods.
{"title":"Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation","authors":"Shan Wang , Xinhui Zhang , Yaqiong Wu , Fuliang Cao , Weilin Li , Donglu Fang","doi":"10.1016/j.ifset.2025.104422","DOIUrl":"10.1016/j.ifset.2025.104422","url":null,"abstract":"<div><div>In this study, a simple hydrothermal method was used to sustainably synthesize carbon quantum dots from five types of berry pomace—that is, blackberry pomace carbon dots (RfP-CDs), cranberry pomace carbon dots (OP-CDs), raspberry pomace carbon dots (RuP-CDs), strawberry pomace carbon dots (FP-CDs), and blueberry pomace carbon dots (VP-CDs). The obtained CDs had an average particle size ranging from 2.50 to 4.74 nm and contained nitrogen- and oxygen-containing functional groups on their surfaces. Under ultraviolet light excitation, the CDs emitted intense green fluorescence, demonstrating excellent fluorescence stability. Additionally, the RfP-CDs exhibited broad-spectrum antimicrobial activity, especially against Botrytis cinerea, and potent antioxidant properties. Based on these findings, RfP-CDs were selected to fabricate nanofiber films with polylactic acid (PLA) via electrospinning. Further microstructural characterization confirmed that the incorporation of RfP-CDs reduced the average fiber diameter to 362.90 nm while ensuring a uniform component distribution. The resulting PLA/RfP-CDs nanofiber film exhibited remarkable mechanical strength and antifungal activity, highlighting its potential as an active packaging material for perishable foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"108 ","pages":"Article 104422"},"PeriodicalIF":6.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837198","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 : 2026-03-01Epub Date: 2025-12-03DOI: 10.1016/j.ifset.2025.104391
Xinru Yang , Shuo Fan , Jue Xu , Hui Liu , Xiaomeng Wu , Xiaoqun Zeng , Daodong Pan , Maolin Tu
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, Lactiplantibacillus plantarum C7 and Levilactobacillus brevis 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, L. plantarum 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 L. brevis 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 Escherichia coli and Staphylococcus aureus. The application of L. plantarum C7 and L. brevis 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 L. plantarum C7 and L. brevis C8 hold promising probiotic potential and could serve as probiotic candidates for adjuvant therapy of HUA and food applications.
高尿酸血症（HUA）是一种常见的由嘌呤代谢障碍引起的健康问题。益生菌提供了一种通过降解嘌呤核苷来改善HUA的新方法。本研究从泡菜中分离到具有高降解肌苷和鸟苷效率的两种乳酸菌——植物乳酸杆菌C7和短乳酸杆菌C8，并对其生理特性、益生菌特性和安全性进行了综合表征。结果表明，L. plantarum C7对肌苷和鸟苷的降解率分别为69.12±0.02%和77.72±0.05%，而L. brevis C8对肌苷和鸟苷的降解率分别为99.94±0.06%和99.93±0.04%。两株菌株在2 h后均能完全降解。此外，两株菌株在酸、胆盐和胃肠道液应激下均表现出良好的存活率，并对大肠杆菌和金黄色葡萄球菌具有显著的抗菌作用。植物乳杆菌C7和短乳杆菌C8在酸奶发酵中的应用表明，添加L. plantarum C7和L. brevis C8可以通过提高发酵速率、保水能力、流变学特性和粒度来改善酸奶品质。这些结果表明，植物乳杆菌C7和短乳杆菌C8具有良好的益生菌潜力，可作为HUA辅助治疗和食品应用的候选益生菌。
{"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 , Shuo Fan , Jue Xu , Hui Liu , Xiaomeng Wu , Xiaoqun Zeng , Daodong Pan , 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":"2026-03-01","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}
Pub Date : 2026-01-01Epub Date: 2025-11-12DOI: 10.1016/j.ifset.2025.104364
Haknyeong Hong, Lynne McLandsborough, Alissa A. Nolden, Jiakai Lu
Ozone is a promising sanitizer for fresh produce washing, but its industrial application is limited due to its low solubility and rapid decomposition in water. Micro-nano bubble technology has been introduced to overcome these limitations by enhancing ozone solubility, stability and mass transfer. Among the factors influencing performance of micro-nano bubbles, solution pH may play a critical role. However, its impact on the antimicrobial efficacy of ozone micro-nano bubbles is not well understood. This study evaluated the effects of pH (4, 6, and 8) and ozone concentration (1, 3, and 5 ppm) on the antimicrobial efficacy of ozone micro-nano bubbles against E. coli K12 pEGFP inoculated on romaine lettuce. Samples were treated for 1 and 10 min, representing short and extended treatment durations within the typical industrial time scale for fresh produce washing, and results were compared to those of conventional ozone water treatment. Ozone micro-nano bubble water achieved significantly higher microbial reduction than conventional ozone water at pH 4 and 6 at extended treatment duration, partly due to improved ozone stability. This enhancement was not observed at pH 8, where rapid ozone decomposition could reduce efficacy. Differences across pH 4 to 8 were not attributed to changes in oxidation mechanisms, as the levels of hydroxyl radicals remained comparable. Instead, bubble surface charge played a major role: positively charged micro nano bubbles at pH 4 promoted microbial contact and rapid inactivation, while highly negatively charged bubbles at pH 8 repelled cells, contributing to the reduced antimicrobial efficacy. At pH 4, effective inactivation also required a minimum ozone concentration. Furthermore, ozone micro-nano bubble treatment at pH 4 maintained the quality and sensory sttributes during storage. These findings highlight the potential of ozone micro-nano bubble technology as an effective antimicrobial agent that ensures the microbial safety of fresh produce, reduces treatment time, and maintains product quality.
{"title":"Influence of pH on the antimicrobial efficacy of ozone micro-nano bubbles in produce washing applications","authors":"Haknyeong Hong, Lynne McLandsborough, Alissa A. Nolden, Jiakai Lu","doi":"10.1016/j.ifset.2025.104364","DOIUrl":"10.1016/j.ifset.2025.104364","url":null,"abstract":"<div><div>Ozone is a promising sanitizer for fresh produce washing, but its industrial application is limited due to its low solubility and rapid decomposition in water. Micro-nano bubble technology has been introduced to overcome these limitations by enhancing ozone solubility, stability and mass transfer. Among the factors influencing performance of micro-nano bubbles, solution pH may play a critical role. However, its impact on the antimicrobial efficacy of ozone micro-nano bubbles is not well understood. This study evaluated the effects of pH (4, 6, and 8) and ozone concentration (1, 3, and 5 ppm) on the antimicrobial efficacy of ozone micro-nano bubbles against <em>E. coli</em> K12 pEGFP inoculated on romaine lettuce. Samples were treated for 1 and 10 min, representing short and extended treatment durations within the typical industrial time scale for fresh produce washing, and results were compared to those of conventional ozone water treatment. Ozone micro-nano bubble water achieved significantly higher microbial reduction than conventional ozone water at pH 4 and 6 at extended treatment duration, partly due to improved ozone stability. This enhancement was not observed at pH 8, where rapid ozone decomposition could reduce efficacy. Differences across pH 4 to 8 were not attributed to changes in oxidation mechanisms, as the levels of hydroxyl radicals remained comparable. Instead, bubble surface charge played a major role: positively charged micro nano bubbles at pH 4 promoted microbial contact and rapid inactivation, while highly negatively charged bubbles at pH 8 repelled cells, contributing to the reduced antimicrobial efficacy. At pH 4, effective inactivation also required a minimum ozone concentration. Furthermore, ozone micro-nano bubble treatment at pH 4 maintained the quality and sensory sttributes during storage. These findings highlight the potential of ozone micro-nano bubble technology as an effective antimicrobial agent that ensures the microbial safety of fresh produce, reduces treatment time, and maintains product quality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104364"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577194","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}
Despite the growing application of 3D printing in developing dysphagia-oriented 3D printed foods, there is a limited understanding of how storage and reheating impact their structural integrity and compliance with the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework. This study investigated the effects of different reheating methods (steam oven, sous vide, and microwave oven) and nutritional compositions (protein: carbohydrate ratios) on the structural, textural and physicochemical properties of multicomponent 3D-printed foods aimed for Level 5 compliance. Reheated samples were assessed for shape fidelity, cooking loss, moisture loss, textural changes and IDDSI classification. Sous vide reheating best preserved shape integrity (Shape deviation (SD) ≤ 7.20 %), moisture content (77.71 ± 3.34 %), and desirable textural attributes of low hardness (13 ± 3.12 N), high cohesiveness (0.33 ± 0.11), and low adhesiveness (−0.47 ± 0.18 N), ensuring IDDSI compliance of Level 5 – minced and moist. In contrast, steam oven and microwave reheating led to significant structural deformation, moisture loss, and crust formation. Microwave-treated samples particularly exhibited high deformation (SD = 16–50 %) and were disqualified as per IDDSI criteria due to high hardness (18.46 ± 4.98 N), crust formation and low moisture content (69.75 ± 2.10 %). The findings highlight the critical influence of reheating methods on the safety and quality of 3D-printed dysphagia foods and provide a foundation for developing reheatable, IDDSI-compliant products for clinical and aged-care settings.
{"title":"Effect of reheating methods on the structural integrity and IDDSI compliance of multicomponent 3D-printed dysphagia-oriented foods","authors":"Shreya Yellapantula, Buddhi Dayananda, Bhesh Bhandari, Sangeeta Prakash","doi":"10.1016/j.ifset.2025.104328","DOIUrl":"10.1016/j.ifset.2025.104328","url":null,"abstract":"<div><div>Despite the growing application of 3D printing in developing dysphagia-oriented 3D printed foods, there is a limited understanding of how storage and reheating impact their structural integrity and compliance with the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework. This study investigated the effects of different reheating methods (steam oven, sous vide, and microwave oven) and nutritional compositions (protein: carbohydrate ratios) on the structural, textural and physicochemical properties of multicomponent 3D-printed foods aimed for Level 5 compliance. Reheated samples were assessed for shape fidelity, cooking loss, moisture loss, textural changes and IDDSI classification. Sous vide reheating best preserved shape integrity (Shape deviation (SD) ≤ 7.20 %), moisture content (77.71 ± 3.34 %), and desirable textural attributes of low hardness (13 ± 3.12 N), high cohesiveness (0.33 ± 0.11), and low adhesiveness (−0.47 ± 0.18 N), ensuring IDDSI compliance of Level 5 – minced and moist. In contrast, steam oven and microwave reheating led to significant structural deformation, moisture loss, and crust formation. Microwave-treated samples particularly exhibited high deformation (SD = 16–50 %) and were disqualified as per IDDSI criteria due to high hardness (18.46 ± 4.98 N), crust formation and low moisture content (69.75 ± 2.10 %). The findings highlight the critical influence of reheating methods on the safety and quality of 3D-printed dysphagia foods and provide a foundation for developing reheatable, IDDSI-compliant products for clinical and aged-care settings.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104328"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145464550","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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