Food Biophysics最新文献

This research examines the application of edible coatings made from mulberry chitosan and cellulose nanoparticles to extend tomato quality during storage for 25 days. The coating resulted in a considerably lower weight loss in tomatoes, with only 6% of their initial weight lost, compared to 21.9% in the control group. Additionally, tomato firmness was better maintained when coated, with a firmness of 9.5 N compared to 6.5 N in the control group. Furthermore, the treatment reduced black spot development to 4.5% compared to 12.5% in uncoated tomatoes and increased Total Soluble Solids (TSS) to 12%, enhancing the fruit’s flavor and sweetness. Nutritional content, including flavonoids (28 mg/g) and ascorbic acid (28.5 mg/g), was also improved. The antimicrobial properties of the mulberry-based coating controlled microbial growth, with Escherichia coli reaching only 20% and Staphylococcus aureus 18%, while fungal growth (Aspergillus spp.) was limited to 12%, compared to the uncoated samples. The Hybrid DRL-SSO (Deep Reinforcement Learning-based Shark Smell Optimization) ML model predicted quality parameters with error rates between 0.03% and 0.055%, thereby supporting it’s efficacy in predicting the storage behavior of coated tomatoes. These results emphasize the potential of mulberry-based nanoparticle-infused coatings to enhance the to storage life, texture, nutritional status, and microbial safety of tomatoes.

Fogging has emerged as a complementary sanitation approach in food processing because of its ability to generate fine droplets that reach areas often inaccessible to conventional cleaning. This review integrates a bibliometric analysis of 38 peer-reviewed articles (2014–2024) selected through strict food-focused criteria with a critical discussion of fogging applications, mechanisms, and limitations. The bibliometric mapping highlighted increasing global interest, with leading contributions from the United States, China, and South Korea, and revealed research clusters linked to disinfectant types, target microorganisms, and food industry applications. The reviewed studies demonstrate the effectiveness of fogging with agents such as peracetic acid, hydrogen peroxide (H₂O₂), and chlorine dioxide (ClO₂), achieving inactivation of Escherichia coli, Salmonella enterica, and Listeria monocytogenes on surfaces, equipment, and certain foods. Recent investigations also explore natural antimicrobials and combined treatments, including ultraviolet light (UV) and cold plasma. Reported advantages include reduced water and chemical use, suitability for complex facility layouts, and broad coverage of food-contact surfaces and environments. Despite these advances, challenges remain. Critical issues include uneven distribution in complex geometries, management of residues, occupational safety, and limitations in moisture-sensitive environments such as dry-food plants. Furthermore, data are still scarce on hydrophilic polymers commonly found in food-contact materials and on the validation of computational fluid dynamics models under industrial conditions. In conclusion, fogging represents a promising and sustainable tool to enhance hygiene in food processing. However, further industry-oriented research and validation are needed to consolidate its role within integrated sanitation strategies.

Royal jelly is highly prone to spoilage and quality degradation when stored under unsuitable conditions or when the cold chain is disrupted, leading to a loss of functional and commercial value. Moreover, its sharp and pungent taste and odor, mainly attributed to fatty acids, limit consumer acceptance. Nanoencapsulation has emerged as an effective strategy to address these challenges. In the present study, royal jelly was nanoencapsulated using the ionic gelation method, and the effects of chitosan solution pH (3, 4.5, and 6), chitosan concentration (0.5, 1, and 1.5 g/100 mL), and syringe pump flow rate (0.5, 1, and 1.5 mL/min) on the physicochemical and bioactive properties of royal jelly–loaded chitosan nanoparticles were investigated. A Box–Behnken experimental design was employed to determine the optimal process conditions. The developed models for the dependent variables were statistically significant (P < 0.05). ANOVA revealed that chitosan concentration and solution pH had a more pronounced effect on the dependent variables compared to the syringe pump flow rate. The optimal nanoencapsulation conditions, with a desirability value of 0.809, were determined to be pH 3.64, a chitosan concentration of 1.31%, and a syringe pump flow rate of 0.5 mL/min. Under these conditions, encapsulation efficiency, zeta potential, particle size, total phenolic content, and antioxidant activity were measured as 74.18%, 33.42 mV, 369.77 nm, 69.75 mg GAE/100 g, and 18.46%, respectively. FT-IR analysis confirmed successful nanoencapsulation through interactions between royal jelly and chitosan functional groups, resulting in smooth, clustered spherical nanoparticles.

This study examined the physicochemical modifications in pearl millet flour subjected to infrared (IR) radiation—near-infrared (NIR), mid-infrared (MIR), and far-infrared (FIR)—for 2, 4, 6, 8, and 10 min. Protein denaturation significantly reduced enzymatic activities (lipase, lipoxygenase, and peroxide), along with improvements in functional properties (water absorption capacity, oil absorption capacity, swelling power, paste clarity, gelling power, and flour dispersibility). Lipase activity reduced from 16.38 to 5.32, 2.86 and 0.81 mM FFA/min/mg soluble protein when exposed to NIR, MIR and FIR, respectively, for 10 min. Enhanced in vitro nutrient digestibility (starch and protein) and a notable reduction in anti-nutritional factors (phytates and tannins) were observed. Tannin content decreased from 471.90 to 316.23, 293.54 and 206.21 mg/100 g, and phytate content reduced from 1256.52 mg/100 g to 702.12, 654.37 and 593.21 mg/100 g when exposed to NIR, MIR and FIR, respectively, for 10 min. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant potential initially increased until 6 min but declined beyond this due to thermal degradation. The brightness of the infrared-heated flour was reduced, and an intensification of red hue was observed. Alterations in thermal behavior, crystallinity, dynamic rheology, molecular interactions and structure were observed, primarily due to starch granule breakdown and protein degradation. The findings suggest that IR treatment, particularly FIR, can effectively modify the techno-functional attributes of pearl millet flour, making it more suitable for advanced food processing applications due to its deeper penetration and interaction with molecular functional groups.

The study evaluated the quality, physicochemical stability, and sensory attributes of precooked beef (PCB) subjected to different reheating methods, including control (CP), boiling (RB), microwave (RM), air-frying (RF), roasting (RR), and steaming (RS), to identify reheating conditions that optimize flavor and texture while minimizing oxidative and nutritional degradation. Reheating significantly altered pH (6.63 ± 0.2 in CP vs. 6.18 ± 0.2 in RR), reheating loss (highest in RB: 12.57 ± 1.42%; lowest in RF: 8.49 ± 0.2%), and water-holding capacity (highest in RB: 29.63 ± 1.52%; lowest in RF: 37.11 ± 1.34%). Dry-heat treatments (RM, RF, and RR) produced darker surfaces (lower L*) and higher redness (a*), accompanied by increased hardness and chewiness compared with RB and RS. Volatile profiling revealed substantial increases in lipid-derived aldehydes and Maillard-related pyrazines during RF and RR, which reached the highest levels across all treatments, whereas RB and RS suppressed secondary oxidation products. E-nose PCA effectively differentiated reheating methods, with dry-heat treatments exhibiting stronger odor sensor responses. The proximate composition of precooked beef meat differed significantly (p < 0.05) between the different reheating techniques. Free amino acids increased substantially in RM, RF, and RR—particularly sweet- and umami-related FAAs—enhancing flavor potential. Oxidation indicators also varied markedly: TBARS values were lowest in CP (0.67 ± 0.01 mg MDA/kg) and highest in RR (1.32 ± 0.01 mg MDA/kg), carbonyls recorded lowest in CP (3.88 ± 0.2 nmol/g protein) and highest in RR (6.12 ± 0.3 mg nmol/g protein) At the same time, sulfhydryl content decreased most in RF (17.52 ± 0.6 nmol/g protein) and RR (15.26 ± 0.5 nmol/g protein). Sensory evaluation showed that RF and RR achieved the highest overall acceptability scores, driven by intensified aroma, color, and texture attributes. In conclusion, the moist-heat methods (boiling and steaming) preserved better physicochemical and oxidative stability, while dry-heat methods (roasting and air-frying) enhanced flavor and color at the expense of lipid and protein integrity.

Glucansucrases catalyze the production of α-glucans using sucrose as substrate with distinct physicochemical characteristics originates from mainly the type of linkages, degree of branching and molecular mass. New forms of α-glucans can be produced by applying specific mutations to glucansucrases. In this study, a single and double mutation at Leu⁹³³ and Leu⁹³⁵ sites of glucansucrase E81 was applied and L933I and L933I-L935F sites modified glucansucrase was obtained. Structural characterisation of bioengineered α-glucans revealed that ratio of (1 → 3):(1 → 6) linked α-Glc units altered at L933I whereas no (1 → 3)-linked α-Glc units were presented for L933I-L935F modified glucansucrase detected by NMR analysis. Both bioengineered α-glucans had lower molecular weights in comparison to glucan E81 detected by GPC analysis. TGA and DSC analysis were applied to detect the thermal profiles of bioengineered α-glucans whereas FTIR and XRD analysis were applied to determine the alterations in the structural and physical nature of the bioengineered α-glucans, respectively. Finally, SEM and AFM analysis were applied to explore the morphological modifications of the bioengineered α-glucans. This study provides a better understanding for the potential role of final glucan structures on their physicochemical characteristics. Keywords: glucansucrase; carbohydrate engineering; mutation.

To improve the lipophilicity and antioxidant potential of ferulic acid (FA), four novel 1-O-alkylglyceryl ferulates (C₈Gly₁F, C₁₂Gly₁F, C₁₆Gly₁F, and C_18:1Gly₁F) were synthesized via Novozym 435-catalyzed transesterification in n-hexane at 65 °C, achieving high conversion rates and good enzyme reusability. Crystallinity and thermal properties, analyzed by polarized light microscopy and DSC, revealed that C₁₂Gly₁F exhibited optimal crystallinity, while C_18:1Gly₁F, due to its unsaturated alkyl chain, was predominantly amorphous, suggesting enhanced solubility. Antioxidant assays (DPPH and ABTS) demonstrated higher radical scavenging activity compared to ethyl ferulate, with C_18:1Gly₁F showing the best performance. Density functional theory calculations revealed its high electron affinity, electrophilicity, and a delocalized HOMO–LUMO distribution, supporting its proposed antioxidant mechanism. These findings highlight the potential of 1-O-alkylglyceryl ferulates as effective lipophilic antioxidants for use in functional foods and lipid-based delivery systems.

Metabolic dysfunction-associated steatotic liver disease (MASLD) has been rising in prevalence. As an essential trace element, copper plays a crucial role in iron metabolism, lipid peroxidation, and fatty acid synthesis. Copper deficiency exacerbates MASLD progression by disrupting these metabolic processes. The processed black ginseng (BG) has abundant rare ginsenosides, such as Rg3 and Rk1, which have shown potential in alleviating hepatic steatosis and inflammation. In this study, the MASLD model was established in middle-aged mice by feeding a copper-deficient diet (< 0.1 mg/kg Cu) combined with a high-sugar solution. By integrating multi-omics approaches, including serum metabolomics, hepatic lipidomics, gut microbiome analysis, and molecular docking, we systematically investigated the therapeutic effects and underlying mechanisms of BG on MASLD. The results demonstrated that BG treatment significantly improved body weight regulation, reduced serum ALT and AST levels, corrected lipid abnormalities, and alleviated hepatic lipid accumulation. Multi-omics analyses revealed that BG exerted its effects primarily by modulating multiple metabolic pathways, including arachidonic acid, linoleic acid, retinol, and sphingolipid metabolism, thereby restoring liver-serum metabolic homeostasis. Moreover, BG improved gut microbiota composition by increasing the abundance of beneficial bacteria such as Akkermansia and Faecalibaculum while reducing the levels of pathogenic Proteobacteria. Molecular docking confirmed that BG-derived ginsenosides exhibited high binding affinity to key targets in arachidonic acid metabolism, including COX-2, 5-LOX, and PLA2. In conclusion, BG exerted hepatoprotective effects against MASLD by targeting multiple pathways and restoring gut-liver axis homeostasis. These findings provide theoretical and experimental support for the application of BG in MASLD intervention.

Graphical Abstract

This study adapted traditional Southeast Asian rice–shrimp fermentation methods to prepare Penaeus vannamei fermented with rice (FPV-R), focusing on unraveling the novel interplay between microbial community dynamics and flavor development. The synergistic interaction between umami amino acids and flavor nucleotides was strongest on day 9 (C9), with the equivalent umami concentration (EUC) reaching 25.85 g MSG per 100 g FPV-R. Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) identified 12 key flavor compounds (ROAV ≥ 1.0), with aldehydes and alcohols as the major aroma determinants. Microbial community analysis revealed Staphylococcus, Flavobacterium, Brumimicrobium, and Arcobacter as the dominant genera, closely associated with flavor formation in FPV-R. The abundance of Staphylococcus increased significantly during fermentation, its excessive dominance on day 12 (C12) not only undermines the balance of the overall flavor profile but may also be a primary factor linked to the production of undesirable flavor compounds, including dimethyl sulfide, hexanoic acid, and naphthalene. Collectively, the sample at day 9 (C9) exhibited the most balanced and favorable flavor profile. These findings fill the knowledge gap in understanding microbe-flavor interactions in traditional shrimp-rice mixed fermented products and provide a theoretical basis for the improvement of traditional fermented shrimp products and the development of fermentation-specific bacterial starters.

This work demonstrates a sustainable strategy for stabilizing and functionalizing ginger essential oil (GEO) Pickering nanoemulsions using cellulose nanocrystals (CNCs) derived from microcrystalline cellulose via a green deep eutectic solvent (DES) system. The CNCs were isolated with a high yield (95.87%) and exhibited notable crystallinity (52.74%), nanoscale morphology (< 50 nm), and thermal stability. CNC-GEO nanoemulsions were formulated at 0.3–2.0 wt% and systematically characterized for interfacial interactions, droplet stability, release kinetics, and functional properties. The 1.0 wt% CNC system achieved the most balanced performance, with a small droplet size (~ 34.7 nm), high zeta potential (–34.8 mV), low polydispersity, and > 99.7% encapsulation efficiency, as well as superior resistance to centrifugal, thermal, and freeze–thaw stress. Release studies confirmed that CNC concentration governed GEO availability: higher CNC loadings enhanced network density but slowed diffusion and reduced antioxidant efficiency. At the same time, moderate levels promoted bioactive release and stronger radical scavenging. Antibacterial assays confirmed selective inhibition, with Gram-positive S. aureus being more susceptible than Gram-negative E. coli, reflecting a distinct envelope structure. SEM and EDX analyses further revealed that CNC-GEO emulsions caused oxidative damage, membrane disruption, and elemental leakage. Collectively, these results highlight CNCs as multifunctional, food-grade stabilizers that couple structural stability with tunable bioactivity, offering a scalable route to polymer-free nanoemulsions for food preservation, nutraceutical, and pharmaceutical applications.