Innovative Food Science & Emerging Technologies最新文献_第9页

Peptide nanoparticles formed by shear depolymerisation and recombination of insoluble soy aggregates: Structural characterisation and interfacial properties 不溶性大豆聚集体剪切解聚和重组形成的肽纳米颗粒：结构表征和界面特性

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-15 DOI: 10.1016/j.ifset.2025.104347

Xinyu Zhang , Peng Yu , Yuqi Xie , Xiaoyu Jin , Fengying Xie

Insoluble soy peptide aggregates (ISPA) were depolymerized by shear treatment to fabricate soy peptide nanoparticles (SPNs), and the structure-activity relationships among amphiphilicity, microstructure and interfacial behavior were investigated. The results indicated that the shear treatment affected the hydrophilic/hydrophobic tendency and interfacial adsorption capacity (with the interfacial diffusion and rearrangement rates increasing by 37.89 % and 25.61 %, respectively) of ISPA/SPNs by modifying their surface properties and structures, allowing them to rapidly diffuse and rearrange at the O/W interface, ultimately leading to the formation of a stable conformation embedded at the interface. Particle size measurements indicated that the particle size of SPNs was small (from 318.75 to 595.30 nm) and the distribution was uniform (polydispersity index ∼0.50). Surface hydrophobicity and FTIR spectroscopy suggested that within a certain shear speed range (10000–12,000 rpm), the surface hydrophilic and hydrophobic groups of SPNs tended to balance, and molecular flexibility was enhanced. These changes promoted their penetration and rearrangement at the oil-water interface, weakening oil droplet coalescence, resulting in a relatively stable emulsion system. Notably, the three-phase contact angle of SPN-12000 reached 85.80°. It adsorbed tightly on the interface, exhibiting the lowest interfacial tension. When the shear rate exceeded this threshold, particles re-aggregation occurred. The increased steric hindrance and decreased molecular flexibility then weakened the interfacial properties of SPNs. These findings provided a new direction for the depolymerization and reconstruction of ISPA, as well as a new strategy for the application of enzymatic hydrolysis by-products as oil-water interface stabilizers in emulsion and bigel foods.

采用剪切法对不溶性大豆肽聚集体（ISPA）进行解聚制备了大豆肽纳米颗粒（SPNs），并研究了其两亲性、微观结构和界面行为之间的构效关系。结果表明，剪切处理通过改变ISPA/ spn的表面性质和结构，影响其亲疏水倾向和界面吸附能力（界面扩散率和重排率分别提高了37.89%和25.61%），使其在O/W界面快速扩散和重排，最终形成嵌入界面的稳定构象。粒径测量表明，SPNs粒径较小（318.75 ~ 595.30 nm），分布均匀（多分散性指数~ 0.50）。表面疏水性和FTIR光谱分析表明，在一定剪切速度范围内（10000 ~ 12000 rpm）， spn表面亲疏水性基团趋于平衡，分子柔韧性增强。这些变化促进了油滴在油水界面的渗透和重排，减弱了油滴的聚结，形成了相对稳定的乳状液体系。值得注意的是，SPN-12000的三相接触角达到85.80°。它在界面上吸附紧密，界面张力最低。当剪切速率超过该阈值时，颗粒发生重新聚集。空间位阻的增加和分子柔韧性的降低削弱了SPNs的界面性能。这些发现为ISPA的解聚和重构提供了新的方向，也为酶解副产物作为油水界面稳定剂在乳化液和食品中的应用提供了新的策略。

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引用次数: 0

Electron beam irradiation-assisted enzymatic modification: an efficient strategy for fabricating porous starch 电子束辐照辅助酶修饰：制备多孔淀粉的有效策略

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-14 DOI: 10.1016/j.ifset.2025.104370

Yue Wang, Wenting Chen, Weibing Zhang

This study systematically investigated the synergistic modification effects of electron beam irradiation (EBI) pretreatment combined with enzymatic hydrolysis on corn porous starch. Proton nuclear magnetic resonance (¹H NMR) and amylose content analysis revealed that the combined treatment significantly altered the molecular structure of starch: the degree of branching was markedly reduced, while the amylose content increased significantly from 27.10 % in native starch to 48.75 % in the EBI-ES-30 kGy sample, confirming that electron beam irradiation promotes molecular chain linearization by cleaving the α-1,6 glycosidic bonds in amylopectin. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses further elucidated the structural changes: XRD showed a decrease in relative crystallinity, and the ordered structure ratio (R₁₀₄₇/₁₀₂₂) in FTIR decreased from 0.69 to 0.59, indicating disruption of the short-range ordered structure. Scanning electron microscopy (SEM) and specific surface area analysis demonstrated that the treated sample exhibited denser pore distribution, larger pore size, and a higher specific surface area (increasing from 2.37 m²/g to 2.98 m²/g). These structural optimizations significantly enhanced the adsorption performance of the starch, with the EBI-ES-30 kGy sample showing a 21.90 % increase in water absorption capacity (from 125.62 % to 153.14 %) and a 28.40 % increase in oil absorption capacity (from 110.33 % to 141.65 %). Furthermore, adsorption studies on methylene blue indicated that the adsorption process followed the pseudo-second-order kinetic model (R² > 0.99), and the isothermal adsorption behavior was highly consistent with the Langmuir model (R² > 0.99), achieving a maximum adsorption capacity of 951.10 mg/g. This study confirms that the synergistic effect of EBI and enzymatic treatment provides a novel strategy for the efficient construction of functional porous starch materials.

本研究系统地研究了电子束辐照（EBI）预处理结合酶解对玉米多孔淀粉的协同改性作用。质子核磁共振（1H NMR）和直链淀粉含量分析表明，复合处理显著改变了淀粉的分子结构：支链度明显降低，直链淀粉含量从天然淀粉的27.10%显著增加到EBI-ES-30 kGy样品的48.75%，证实了电子束辐照通过切割支链淀粉中的α-1,6糖苷键促进分子链线性化。x射线衍射（XRD）和傅里叶变换红外光谱（FTIR）分析进一步阐明了结构变化：XRD显示相对结晶度下降，FTIR中的有序结构比（R₁₀₄₇/₁₀₂₂）从0.69下降到0.59，表明短程有序结构被破坏。扫描电镜（SEM）和比表面积分析表明，处理后的样品孔隙分布更密集，孔径更大，比表面积从2.37 m2/g增加到2.98 m2/g。这些结构优化显著提高了淀粉的吸附性能，EBI-ES-30 kGy样品的吸水量增加了21.90%（从125.62%增加到153.14%），吸油量增加了28.40%（从110.33%增加到141.65%）。此外，对亚甲基蓝的吸附研究表明，吸附过程符合拟二级动力学模型（R2 > 0.99），等温吸附行为与Langmuir模型（R2 > 0.99）高度一致，最大吸附量为951.10 mg/g。本研究证实了EBI和酶处理的协同效应为高效构建功能性多孔淀粉材料提供了一种新的策略。

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引用次数: 0

Tracing oxidation-driven soy protein isolate-oxidized alginate self-assembly behavior: Evolution of “linear-anchor” architecture and colloidal properties tuning 追踪氧化驱动的大豆分离蛋白-氧化海藻酸盐自组装行为：“线性锚”结构和胶体性质调整的进化

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-13 DOI: 10.1016/j.ifset.2025.104367

Xiaoyi Cheng, Shumeng Ma, Sijia Chen, Pengyang Zou, Qijia Mi, Hua Jin, Jing Xu

Although protein-polysaccharide complexes have shown excellent structural and functional properties, the structure-activity relationship of the covalent complex system and the multifunctional potential remain unclear. In this study, with the objective of developing a multifunctional system, a soy protein isolate (SPI)-oxidized sodium alginate (OSA) composite was constructed based on oxidation degree regulation. The structure and micromorphology of the composite were systematically characterized. Based on the interfacial properties, in-depth studies were conducted on the functional characteristics, such as emulsification, foaming, and gelling. The results indicated that the Schiff base bond could be formed between SPI and OSA, and increased with the degree of oxidation. TEM showed that increased oxidation gradually shortened and thickened the relatively slender dendritic structures in the system, and spherical SPI particles were clearly aggregated on these dendritic OSA structures. Concurrently, the H₀, F₀, and interfacial tension in the system were reduced (NaIO₄:OSA ≤ 1:1), which was more conducive to enhancing its emulsification, foaming, and gelling properties. However, it was noted that there was a reduction in the extent of intricate cross-linking and system viscosity at NaIO₄:OSA = 2:1, which in turn was detrimental to the stabilization of the foam and the optimization of the gel properties. This research provided worthwhile theoretical support for the exploitation of multifunctional matrix protein-polysaccharide complexes.

虽然蛋白质-多糖配合物具有良好的结构和功能特性，但共价配合物体系的构效关系和多功能潜能尚不清楚。本研究以大豆分离蛋白(SPI)-氧化海藻酸钠（OSA）的氧化度调控为基础，构建了一种多功能体系。系统地表征了复合材料的结构和微观形貌。在此基础上，对其乳化、发泡、胶凝等功能特性进行了深入研究。结果表明，SPI与OSA之间可以形成席夫碱键，并随着氧化程度的增加而增加。TEM显示，氧化增加使体系中相对细长的枝晶结构逐渐变短变厚，球状SPI颗粒明显聚集在这些枝晶OSA结构上。同时，降低了体系中的H0、F0和界面张力（NaIO₄：OSA≤1:1），更有利于提高其乳化、发泡和胶凝性能。然而，值得注意的是，当NaIO4:OSA = 2:1时，复杂交联的程度和体系粘度有所降低，这反过来又不利于泡沫的稳定和凝胶性能的优化。本研究为开发多功能基质蛋白-多糖复合物提供了有价值的理论支持。

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引用次数: 0

Tailored NaOH/phytic acid-driven method for fabricating carvacrol-loaded zein/trehalolipid nanoparticles with higher processing adaptability: Utilizing dual critical pH of wall and core materials 定制的NaOH/植酸驱动方法制备具有更高加工适应性的载芹酚玉米蛋白/海藻脂纳米颗粒：利用壁和芯材料的双重临界pH

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-13 DOI: 10.1016/j.ifset.2025.104365

Jiyao Zhang, Shuyi Liu, Yajing Qi, Zhongwei Chen, Bin Xu

Encapsulating within zein/trehalolipid nanoparticles (Z/TL) via NaOH/phytic acid-driven method (PAPD) can improve water solubility and stability of carvacrol (CAR). However, this technique still has limitations including empirically determined parameters and potential risk of core material degradation. In this respect, we introduced a strategy of positioning dual critical pH based on specific attributes of wall and core materials. The finest alkalization endpoint for Z/TL was determined by monitoring conformational changes across pH 7–12. Meanwhile, the suitable pH of deprotonation was identified by assessing pH-dependent water solubility and chemical stability of CAR. Obtained information was applied to modify PAPD into PAPD’. The colloidal properties, encapsulation efficiency (EE), loading capability (LC), environmental stress resistance, and in vitro release behavior of nanoparticles prepared using PAPD’ and PAPD were systematically compared. The optimal alkalinization endpoint for Z/TL was determined to be pH 11.25. where the degree of hydrolysis would not increase further, but the acceleration of increase in aqueous solubility would reach its maximum. The optimal pH of deprotonation for CAR was pH 11, balancing high solubility with controllable degradation. PAPD’-nanoparticles exhibited a smaller size (99.36 nm), higher ζ-potential (−43.91 mV), and improved EE/LC (97.95 %/29.39 %). Enhanced stability, along with a sustained release profile were demonstrated. Consumption of NaOH/PA was also reduced while maintaining required efficacy. Overall, customized PAPD’ not only improves the processing adaptability and flexibility of fabricating protein-based nanoparticles but also provides a theoretical framework and practical paradigm for the rational design of nanocarriers for bioactive compounds.

采用NaOH/植酸驱动法（PAPD）包封玉米蛋白/海藻脂纳米粒子（Z/TL），可以提高胡萝卜素（CAR）的水溶性和稳定性。然而，该技术仍有局限性，包括经验确定的参数和堆芯材料降解的潜在风险。在这方面，我们引入了一种基于壁材和芯材的特定属性来定位双临界pH值的策略。通过监测pH值7 ~ 12的构象变化，确定了Z/TL的最佳碱化终点。同时，通过评价CAR的pH依赖性水溶性和化学稳定性，确定了合适的去质子化pH。利用获得的信息将PAPD修改为PAPD '。系统比较了两种纳米粒子的胶体性能、包封效率（EE）、负载能力（LC）、环境耐受性和体外释放行为。Z/TL最佳碱化终点pH为11.25。其中水解程度不会进一步增加，但水溶解度增加的加速度将达到最大值。CAR去质子化反应的最佳pH为pH 11，在高溶解度和可控降解之间取得平衡。PAPD’-纳米颗粒具有更小的尺寸（99.36 nm）、更高的ζ-电位（- 43.91 mV）和更高的EE/LC（97.95% / 29.39%）。增强的稳定性，以及持续释放配置文件被证明。NaOH/PA的消耗也减少了，同时保持了所需的功效。总之，定制化PAPD不仅提高了制备蛋白质基纳米颗粒的加工适应性和灵活性，而且为合理设计生物活性化合物的纳米载体提供了理论框架和实践范例。

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引用次数: 0

Development of a UV-cured intelligent film based on sodium alginate/polyvinyl alcohol, Nano-TiO₂, and anthocyanins extracted from purple Asparagus for Salmon freshness assessment 海藻酸钠/聚乙烯醇、纳米tio2和紫芦笋花青素紫外固化智能膜的研制及三文鱼新鲜度评价

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-13 DOI: 10.1016/j.ifset.2025.104366

Fanze Meng , Xirui Yan , Tran Thi Van , Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Fumina Tanaka , Fumihiko Tanaka

In this study, an intelligent indicator film was developed through a photocatalytic process. The film was fabricated using a natural biopolymer matrix composed of sodium alginate and polyvinyl alcohol, into which purple asparagus anthocyanins and nano-scale titanium dioxide were incorporated. Following sufficient ultraviolet light (245 nm) irradiation to activate the titanium dioxide catalyst, the resultant solution was cast to form the film. Crucially, this tailored UV exposure simultaneously photo-activates TiO₂ and induces in-situ cross-linking within the sodium alginate/polyvinyl alcohol (SA/PVA) network, providing a novel non-thermal structuring step that distinguishes the present system from previously reported indicator films. Scanning electron microscopy and atomic force microscopy images showed that the addition of anthocyanins and titanium dioxide nanoparticles caused the film surface to become rough and porous. The photocatalyzed composite films significantly reduced moisture content and water vapor permeability. The ultraviolet light treated polymer (UV-SPTA) films exhibited enhanced mechanical strength, antimicrobial and antioxidant properties, as well as high sensitivity and rapid response to alkalinity compared to other treatment groups. In addition, the UV-SPTA film enhanced the freshness of salmon stored under refrigeration for 84 h by significantly inhibiting microbial growth and spoilage of flavor substances, with a more pronounced color change than in the other treatment groups.

本研究采用光催化法制备了一种智能指示膜。该薄膜采用海藻酸钠和聚乙烯醇组成的天然生物聚合物基质，其中加入了紫芦笋花青素和纳米级二氧化钛。在足够的紫外光（245nm）照射下激活二氧化钛催化剂，将所得溶液浇注形成薄膜。至关重要的是，这种定制的紫外线照射同时光激活TiO2并诱导海藻酸钠/聚乙烯醇（SA/PVA）网络内的原位交联，提供了一种新的非热结构步骤，将当前系统与先前报道的指示膜区分开来。扫描电镜和原子力显微镜图像显示，花青素和二氧化钛纳米粒子的加入使膜表面变得粗糙和多孔。光催化复合膜显著降低了水分含量和水蒸气渗透性。与其他处理组相比，紫外光处理的聚合物（UV-SPTA）薄膜具有增强的机械强度、抗菌和抗氧化性能，以及对碱度的高灵敏度和快速反应。此外，UV-SPTA膜通过显著抑制微生物生长和风味物质的腐败，提高了冷藏84 h三文鱼的新鲜度，其颜色变化比其他处理组更为明显。

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引用次数: 0

Degradation and detoxification of aflatoxin B1 in peanuts by novel radio frequency roasting: Improving efficiency, safety evaluation and potential mechanism 新型射频焙烧对花生黄曲霉毒素B1的降解和解毒：提高效率、安全性评价和潜在机制

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-12 DOI: 10.1016/j.ifset.2025.104363

Zekang Peng , Yue Zhang , Chao Xu , An'an Zhang , Jiale Guo , Ziping Ai , Yanhong Liu

Aflatoxin B₁ (AFB₁) contamination in peanuts poses serious food safety risks. Radio frequency (RF) heating applied as a novel alternative roasting method has been proven to effectively degrade AFB₁, while the pivotal characteristics of the degradation products remain unclear. This study investigated the strategies of RF roasting for improving the degradation efficiency of AFB₁ in peanuts, and the toxicity, structure, as well as formation mechanism of AFB₁ degradation products. The results showed that the AFB₁ degradation was significantly raised with the increases in target temperature and holding time, and the highest degradation rates of 89.86 % and 85.84 % were realized at 170 °C without holding and 150 °C for 22.5 min, respectively. Although the initial AFB₁ concentration had a negative impact on the degradation of AFB₁, the degradation rate of 64.17 % achieved at the highest concentration of 500 μg/kg was only 12.51 % lower than that at 100 μg/kg. The Ames test and the brine shrimp lethality bioassay revealed that AFB₁ lost the original genotoxicity and acute biotoxicity in peanuts after RF roasting treatment. The degradation product of AFB₁ by RF roasting was identified as C₁₆H₁₄O₅ by ultra-performance liquid chromatography-Q Exactive tandem mass spectrometry (UPLC-QE-MS/MS), and the degradation mechanism proposed was that RF roasting compelled the hydrolysis of the toxicological activity site lactone ring and further irreversible decarboxylation in AFB₁. Overall, this study provided new insights into the detoxification effect and degradation mechanism of AFB₁ by RF roasting in food and agro-products.

花生中黄曲霉毒素B1 （AFB1）污染具有严重的食品安全风险。射频（RF）加热作为一种新的替代焙烧方法已被证明可以有效地降解AFB1，但降解产物的关键特性尚不清楚。研究了RF焙烧提高花生中AFB1降解效率的策略，以及AFB1降解产物的毒性、结构和形成机制。结果表明，随着目标温度和保温时间的增加，AFB1的降解率显著提高，在170℃不保温和150℃保温22.5 min时，降解率最高，分别达到89.86%和85.84%。虽然初始AFB1浓度对AFB1的降解有负面影响，但最高浓度为500 μg/kg时，AFB1的降解率为64.17%，仅比100 μg/kg时低12.51%。Ames试验和卤虾致死性生物试验表明，经RF焙烧处理后，AFB1在花生中失去了原有的遗传毒性和急性生物毒性。采用超高效液相色谱- q质谱联用技术（uplc - q -MS/MS）鉴定了AFB1 RF焙烧降解产物为C16H14O5，提出了其降解机制为RF焙烧使AFB1毒理活性位点内酯环水解并发生不可逆脱羧。综上所述，本研究为食品和农产品中AFB1的RF焙烧解毒作用和降解机制提供了新的见解。

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引用次数: 0

Influence of pH on the antimicrobial efficacy of ozone micro-nano bubbles in produce washing applications pH值对臭氧微纳泡在农产品洗涤中抑菌效果的影响

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-12 DOI: 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.

臭氧是一种很有前途的生鲜农产品洗涤消毒剂，但由于其溶解度低、在水中分解快，限制了其工业应用。微纳气泡技术通过提高臭氧的溶解度、稳定性和传质性来克服这些限制。在影响微纳气泡性能的因素中，溶液pH可能起着至关重要的作用。然而，其对臭氧微纳气泡抑菌效果的影响尚不清楚。研究了pH（4、6和8）和臭氧浓度（1、3和5 ppm）对臭氧微纳气泡对接种在生菜上的大肠杆菌K12 pEGFP抑菌效果的影响。样品分别处理1分钟和10分钟，在新鲜农产品洗涤的典型工业时间尺度内代表了短时间和长时间的处理时间，并将结果与传统臭氧水处理的结果进行了比较。在较长的处理时间内，臭氧微纳泡水比pH值为4和6的常规臭氧水的微生物减少量显著增加，部分原因是臭氧稳定性得到改善。这种增强在pH值为8时没有观察到，在pH值为8时，臭氧的快速分解会降低效果。pH值4至8之间的差异并不归因于氧化机制的变化，因为羟基自由基的水平仍然相当。相反，气泡表面电荷发挥了主要作用：pH为4时带正电荷的微纳气泡促进微生物接触和快速失活，而pH为8时带高度负电荷的气泡排斥细胞，导致抗菌效果降低。在pH值为4时，有效的失活也需要最低臭氧浓度。在pH值为4的条件下，臭氧微纳泡处理能保持贮藏期间的品质和感官特性。这些发现突出了臭氧微纳气泡技术作为一种有效的抗菌剂的潜力，可以确保新鲜农产品的微生物安全，缩短处理时间，并保持产品质量。

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引用次数: 0

Insight into the effects of high hydrostatic pressure on the structure, aggregation characteristic, and functional property of almond meal protein: An integrated experimental and molecular dynamics simulation study 高静水压力对杏仁蛋白结构、聚集特性和功能特性的影响：一项综合实验和分子动力学模拟研究

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-12 DOI: 10.1016/j.ifset.2025.104362

Pimiao Huang , Yuhang Jiang , Wenping Kong , Cindy , Chun Cui

Almond meal protein (AMP) represents a valuable plant-derived protein, however, the effects of high hydrostatic pressure (HHP) on its structural and functional properties remain insufficiently explored. This study aimed to assess how varying pressures and durations of HHP influence the structural and functional properties of AMP. Structural changes were analyzed using spectroscopic methods, revealing substantial changes in the secondary and tertiary structures induced by HHP, including protein unfolding that exposed previously buried chromophores and hydrophobic moieties. Additionally, the free sulfhydryl content declined by 34.7 %, while the particle size increased approximately fivefold, indicating the formation of macromolecular polymers or insoluble aggregates. These structural changes were accompanied by improved functionalities: the emulsifying activity index increased from 9.15 to 11.67 m²/g; the emulsifying stability index from 25.31 to 41.3 min; the foaming ability index from 13.40 % to 34.61 %; the foaming stability index from 10.92 % to 28.37 %; and the water-holding capacity from 2.59 to 8.57 g/g after HHP treatments. Moreover, molecular dynamics simulations further corroborated the experimental findings, illustrating HHP-induced unfolding and subsequent aggregation of AMP into compact assemblies. Overall, HHP serves as a promising technique for enhancing the functional properties of AMP, and computational simulations offer valuable insights for selecting treatment parameters and understanding the modification mechanisms.

杏仁粉蛋白（AMP）是一种有价值的植物源蛋白，但高压对其结构和功能特性的影响尚未得到充分的研究。本研究旨在评估不同压力和持续时间对AMP结构和功能特性的影响。使用光谱方法分析了结构变化，揭示了HHP诱导的二级和三级结构的实质性变化，包括蛋白质展开，暴露了先前埋藏的发色团和疏水部分。此外，游离巯基含量下降了34.7%，而粒径增加了约5倍，表明形成了大分子聚合物或不溶性聚集体。这些结构变化伴随着功能的改善：乳化活性指数从9.15增加到11.67 m2/g；乳化稳定指数为25.31 ~ 41.3 min；发泡能力指数为13.40% ~ 34.61%；发泡稳定性指数从10.92%提高到28.37%；持水量为2.59 ~ 8.57 g/g。此外，分子动力学模拟进一步证实了实验结果，表明hhp诱导AMP展开并随后聚集成紧凑的组装体。总的来说，HHP是一种很有前途的增强AMP功能特性的技术，计算模拟为选择处理参数和理解修饰机制提供了有价值的见解。

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引用次数: 0

Comparative metabolomic analysis of spray- and freeze-dried Cornus officinalis microcapsules reveals temperature-dependent flavonoid retention and optimal encapsulation conditions 喷雾和冷冻干燥山茱萸微胶囊的代谢组学分析揭示了温度依赖性的黄酮保留率和最佳包封条件

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-12 DOI: 10.1016/j.ifset.2025.104359

Wenchao Liu , Xinyu Wei , Lijuan Wang , Linlin Li , Weiwei Cao , Yilin Huang , Junliang Chen , Chung Lim Law , Qing Sun , Guangyue Ren , Xu Duan

This study evaluated the effect of spray-drying inlet temperature on the flavonoid metabolites in Cornus officinalis microcapsules using comparative metabolomics. Microcapsules were prepared at 150 °C, 160 °C, and 170 °C, with freeze-drying as a control. The encapsulation efficiency reached 91.84 % at 160 °C, approaching that of freeze-drying (96.26 %). UPLC-ESI-MS/MS identified 290 flavonoid metabolites, with clear differences among treatments. Freeze-dried samples retained higher levels of characteristic flavones and flavonols, such as quercetin-3-O-glucoside (isoquercitrin), kaempferol-3-O-rhamnoside (afzelin), and isorhamnetin-3-O-glucoside, whereas spray-drying at 160 °C provided superior retention of thermolabile dihydroflavonoids and flavanols, including epicatechin derivatives, epigallocatechin-3-gallate (EGCG), and naringenin-6-C-glucoside. Multivariate analyses (PCA and OPLS-DA) confirmed distinct metabolic profiles between freeze-dried and spray-dried groups, and demonstrated with strong predictive accuracy (Q² > 0.90) that 160 °C preserved the global flavonoid profile more effectively than 150 °C or 170 °C. Combined with higher levels of key thermolabile metabolites (e.g., rutin, vitexin, isovitexin), these findings provide empirical evidence that 160 °C resulted in the most favorable balance between encapsulation efficiency and metabolite stability. Overall, 160 °C represents an optimal spray-drying condition, offering a practical and cost-effective approach for developing functional food and nutraceutical products enriched with bioactive flavonoids.

本研究采用比较代谢组学方法研究喷雾干燥入口温度对山茱萸微胶囊中黄酮类代谢产物的影响。在150°C、160°C和170°C条件下制备微胶囊，冷冻干燥作为对照。在160℃下，包封率达到91.84%，接近冷冻干燥的96.26%。UPLC-ESI-MS/MS鉴定出290种类黄酮代谢物，不同处理间差异明显。冷冻干燥的样品保留了较高水平的特征黄酮和黄酮醇，如槲皮素-3- o -葡萄糖苷（异槲皮素）、山奈酚-3- o -鼠李糖苷（阿黄苷）和异鼠李糖素-3- o -葡萄糖苷，而在160°C下喷雾干燥则保留了较高的耐热性二氢黄酮和黄烷醇，包括表儿茶素衍生物、表没食子儿茶素-3-没食子酸酯（EGCG）和柚皮素-6-C-葡萄糖苷。多变量分析（PCA和OPLS-DA）证实了冻干和喷雾干燥组之间不同的代谢谱，并证明了较强的预测准确性（Q2 > 0.90）， 160°C比150°C或170°C更有效地保存了总黄酮谱。结合较高水平的关键耐热代谢物（如芦丁、牡荆素、异牡荆素），这些发现提供了经验证据，表明160°C在包封效率和代谢物稳定性之间取得了最有利的平衡。总的来说，160°C代表了一个最佳的喷雾干燥条件，为开发富含生物活性类黄酮的功能性食品和营养保健品提供了一个实用和经济的方法。

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引用次数: 0

Synergistic effect of radio frequency combined cold plasma treatment on Staphylococcus aureus inactivation in wheat flour 射频联合冷等离子体处理对小麦粉中金黄色葡萄球菌灭活的协同作用

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-11-11 DOI: 10.1016/j.ifset.2025.104360

Jiarui Zhang , Zhenze Duanmu , Qingqing Zeng , Hu Shi , Juming Tang , Fanbin Kong , Feng Li , Zhe Wang , Yang Jiao

Radio frequency (RF) effectively inactivates bacteria in wheat flour due to its high heating rate and large penetration depth. However, thermal treatment may adversely affect wheat flour quality, leading to color darkening and reduced wet gluten content. Cold plasma (CP), as a non-thermal technology, can also effectively control microorganisms in food by generating photoelectrons, ions and free radicals. This study investigated the synergistic effect of combined RF and CP treatments on Staphylococcus aureus inactivation efficacy and quality of wheat flour at different water activities (a_w = 0.328, 0.576 and 0.753). With increasing water activity, the bacterial reduction achieved by RF treatment alone for 10 min increased from 4.91 to 6.91 log CFU/g, whereas CP treatment alone for 20 min achieved only 0.71 to 0.95 log CFU/g reduction. The combined treatment resulted in the highest bacterial reduction (5.20 log CFU/g), which was achieved in wheat flour with a_w = 0.753 following RF treatment at 70 °C for 10 min and subsequent CP treatment at 80 kV for 20 min. The lightness (L) of wheat flour slightly decreased compared with the untreated control, but remained higher than that observed with RF treatment alone. RF treatment alone reduced the wet gluten content of wheat flour by 2.85 %, whereas the combined treatment resulted in a smaller reduction of 0.86 %. Thus, the combined treatment was demonstrated to achieve more effective inactivation of Staphylococcus aureus while better preserving wheat flour quality. These findings provide useful guidance for developing microbial inactivation strategies in low-water activity foods.

射频（RF）因其加热速率高、穿透深度大而能有效灭活小麦粉中的细菌。然而，热处理可能会对小麦粉的质量产生不利影响，导致颜色变暗和湿面筋含量降低。冷等离子体（CP）作为一种非热技术，也可以通过产生光电子、离子和自由基来有效控制食品中的微生物。本研究考察了RF和CP联合处理对不同水活度下小麦粉金黄色葡萄球菌灭活效果和品质的协同效应（aw = 0.328、0.576和0.753）。随着水活度的增加，单独射频处理10分钟的细菌减量从4.91增加到6.91 log CFU/g，而单独CP处理20分钟的细菌减量仅为0.71至0.95 log CFU/g。在70°C射频处理10分钟和80 kV CP处理20分钟后，在aw = 0.753的小麦粉中，联合处理的细菌减量最高（5.20 log CFU/g）。小麦粉的轻度(L)与未处理的对照相比略有下降，但仍高于单独处理。RF单独处理使小麦粉的湿面筋含量降低了2.85%，而联合处理的降低幅度较小，为0.86%。综上所述，复合处理能更有效地灭活金黄色葡萄球菌，同时更好地保存小麦粉的品质。这些发现为开发低水活性食品的微生物灭活策略提供了有益的指导。

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引用次数: 0