Food Biophysics最新文献

An intelligent/active packaging film based on cellulose nanofibers (CNF) and gelatin (Gel) loaded with carbon dots (CD) functionalized polyaniline (PANI) composites was developed for freshness monitoring and shelf-life extension of fish meat. The loading of PANI@CD on CNF/Gel film showed a strong antioxidant effect, with DPPH and ABTS radical neutralization rates reaching up to 100%, and increased tensile strength. The synergistic effect of PANI and CD showed an excellent color change from green to blue, caused by sensitivity to ammonia vapor and pH change. It also had high UV blocking ability, blocking 92.5% of UV-A and 96.8% of UV-B. Furthermore, the CNF/Gel/PANI@CD composite film exhibited strong antibacterial potential, significantly inhibiting the growth of E. coli, S. aureus, S. enterica, and L. monocytogenes by 4.2, 8.4, 5.4, and 6.5 Log CFU/mL after 12 h of exposure, respectively. As an intelligent packaging system, the film’s quantitative and qualitative color changes were obvious for monitoring the freshness of fish meat. The results of the active packaging test at 4 °C for 15 days demonstrated that fish packaged with CNF/Gel films incorporated with PANI@CD reduced the quality deterioration rate and extended the shelf life of the packaged food.

Cold plasma (CP) is a promising technology for tailoring plant protein functionality; however, its effect on sunflower protein (SP) gelation has not been fully explored. This study investigated the impact of CP treatment at 1 and 2 kV for 5 to 15 min on the gelation behaviour and structural properties of SP extracted from sunflower meal. Native SP required 20% protein concentration and heating at 90 °C for 1 h to form self-supporting gels. In contrast, CP-treated SP formed gels at 15% concentration and 70 °C within 30 min. The gels retained desirable colour (L = 60.22, a* = 1.48, b* = 15.81) with minimal browning and exhibited a cohesive texture, with hardness increasing with treatment conditions reaching 0.230 N after 15 min at 2 kV. The storage and loss moduli of the SP gels increased with temperature and frequency sweep, with CP-treated SP showing sol transition at 80℃, unlike native SP. The carbonyl content increased to 61.28 nmol/mg, whereas the free sulfhydryl groups decreased to 1.80 µmol/mg after 2 kV for 15 min. Further, intermolecular interactions, particularly disulfide bonds and hydrophobic interactions, were strengthened, while ionic and hydrogen bonds were reduced, thereby contributing to a compact and reinforced gel structure. The structural and rheological modifications induced by reactive species exposing buried hydrophobic groups and oxidizing cysteine residues resulted in improved functional properties, including water-holding capacity, solid content, and freeze–thaw stability. Overall, CP facilitates gel formation under milder conditions, enabling the development of plant-based protein gels with improved texture and functionality for food applications.

Graphical Abstract

This study investigates the physicochemical, and antioxidant properties of Tanacetum macrophyllum extract and its effects on lamb minced meat during refrigerated storage. The extract exhibited significant antioxidant activity, with high total phenolic and flavonoid contents, confirmed by HPLC analysis revealing abundant p-coumaric acid, ascorbic acid, and quercetin. ICP-MS analysis indicated a rich mineral profile dominated by potassium and calcium. Application of the extract influenced pH and color parameters, enhancing oxidative stability, and preserving meat quality. TBARS values were significantly reduced, indicating inhibited lipid oxidation. Molecular docking revealed strong binding affinity of quercetin to the ATP-binding domain of Pseudomonas aeruginosa DNA Gyrase B, suggesting potential antibacterial activity. Overall, T. macrophyllum extract demonstrates promising natural preservative properties for meat products, contributing to improved shelf life and quality.

This study enhances our comprehension of the molecular composition associated with the detection of sweet taste-by-taste cells TAS1R2/TAS1R3. We apply a recommended adsorption technique and an analytical approach to offer a microscopic insight that elucidates the molecular mechanisms associated with the taste perception of four sweet compounds and the inhibitory impact of lactisole on these compounds. It predicts the total number of molecules associated with each binding site, the quantity of anchors, receptor levels, semi-saturation rates, and adsorption energies. The model’s physicochemical properties enable the assessment of energetic interactions among the four molecules and the TAS1R2/TAS1R3 receptor locations. Additionally, we identified the flavor spectrum by evaluating binding energy values, adhesion energy spectrum (AES), and cavity size spectrum (CSS). This study introduces an innovative method for identifying the flavor spectrum by employing the most suitable model to account for both fixed and fluctuating flavor sensitivities. In the end, the docking analysis featuring four sweet molecules and the taste receptor sites (TAS1R2/TAS1R3) is conducted, highlighting a notable similarity in the mechanism of receptor-ligand complex recognition. As a result, the findings from the docking analysis support the claim that the observed association represent values within the typical retention energy range.

This study evaluated the effect of different adjuvants on drying seriguela pulp in a spray dryer considering the properties of the obtained powders. Three samples of pulp containing 25% (w/w) maltodextrin, inulin and whey protein were individually prepared, in addition to another sample containing a mixture of these adjuvants. The samples were dried in a spray dryer at a drying air temperature of 180 °C. Powder samples were subjected to physicochemical, morphological, and flowability analyses. The results showed that all samples presented low moisture content of 1.64 to 4.04%. The protein content was 64.47% for the powder with whey protein isolate and 40.66% in the mixture of adjuvants, demonstrating its nutritional potential. Whey protein stood out in preserving bioactive compounds, such as carotenoids (215.02 µg/100 g) and phenolic compounds (61.84 mg GAE/100 g), outperforming samples containing maltodextrin and inulin. As for solubility, a sample with maltodextrin had the best performance with 93.09%, while whey protein showed lower solubility. Maltodextrin resulted in a powder with more spherical particles and smooth surfaces, offering better solubility, while inulin caused agglutination but improved wettability. Powders containing whey protein presented irregular shapes and better flowability between samples. Spray drying, especially at high temperatures, reduces the number of identifiable compounds and promotes the formation of new volatiles. The adjuvant combination enhanced nutrient preservation and improved the powder’s properties. Thus, this study shows that the combination of adjuvants acts synergistically in the preservation of phytochemicals and in the improvement of the rheological properties and solubility of seriguela pulp submitted to spray drying at 180 °C. These results offer the tropical pulp industry formulate strategies that reduce losses during drying at high temperatures, allows for more stable processing operations, and result in products with better sensory and nutritional performance.

Chayote (Sechium edule), a member of the Cucurbitaceae family, is commonly grown in tropical and subtropical regions, with its tuberous root enriched in carbohydrates and fibre. This study investigated the impact of grinding force (speed) and grinding time on the physical, functional properties, and energy characteristics of chayote tuber flour (CTF). Fourier transform infrared (FTIR) spectroscopy was employed to analyse the functional groups and structural characteristics under various grinding conditions. Grinding at high speeds (24,3`60 rpm for 3 min (S15)) produced a 0.143 mm CTF flour particle size with an increase in bulk density, water and oil absorption capacities, and reduced moisture content, though lightness slightly decreased. However, speeds exceeding 23,490 rpm for 2 min (S8) caused overheating and increased specific energy consumption (SEC). The highest SEC, 27.56 kJ/kg, was observed at 24,360 rpm due to higher electrical energy use. Conversely, grinding at 20,875 rpm for 1 min resulted in the formation of CTF particles of 0.150 mm with lower energy consumption, indicating the need for a balance between speed, duration, and energy efficiency for optimal CTF production. FTIR analysis revealed a decrease in absorption band intensity at higher grinding speeds. Further research is needed to evaluate the integration of CTF into various food formulations and its influence on sensory and nutritional properties.

Graphical Abstract

The environmental persistence of petroleum-based plastics has driven the development of sustainable food packaging alternatives, with nanocellulose (NC) emerging as a promising candidate. NC encompasses cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs), and bacterial nanocellulose (BNC), whose nanoscale morphology, crystallinity, and surface chemistry govern barrier performance, mechanical reinforcement, and functionality in food systems. Laboratory studies demonstrate that NC-based films can reduce oxygen transmission to near-commercial ethylene vinyl alcohol (EVOH) levels and enhance tensile strength, while incorporation of antimicrobials, antioxidants, or pH-sensitive dyes enables active and intelligent packaging. Despite these advantages, major barriers remain: moisture sensitivity leads to barrier collapse above 70–75% relative humidity, processing methods are energy- or chemical-intensive, and active systems frequently face toxicological migration or sensory limitations. High production costs (€8–10 kg⁻¹ versus the ≤€3 kg⁻¹ target) and incomplete safety validation under real food storage further limit industrial adoption. This review critically evaluates the structure–function–performance chain of NC-based packaging, linking nanoscale hydrogen-bonded networks to food outcomes such as lipid oxidation delay, nutrient retention, and microbial inhibition. Future research must prioritize humidity-stable films, scalable green production routes, predictive models of transport phenomena, and standardized in situ testing. Meeting these challenges is essential for translating nanocellulose from laboratory promise to an industrially credible, biophysically validated platform for food preservation and safety.

Graphical Abstract

The food industry is grappling with contamination issues, and natural antimicrobials can potentially enhance food safety by reducing the microbiological risk of minced beef. In this study, we investigated the ability of ginger (Zingiber officinale) essential oil (GEO) (40 μL/ml) and its nano-encapsulated form (GEO-Nps) (5 μL/ml) to control the deterioration and microbiological growth in raw minced beef meat as an actual food model. Ginger essential oil was nan-encapsulated in a mixture of chitosan and arabic gum to improve its stability and solubility. The size, and morphology of the obtained nanoparticles were studied with a zeta-sizer and TEM. The GEO-Nps showed a particle size of 233nm with a spherical shape. The antibacterial activity of GEO and GEO-Nps were evaluated using disk diffusion against S. aureus with a diameter of 12.5 and 16 mm, respectively. Two experiments were conducted to determine safety and spoiling characteristics, one with pathogen-inoculated samples and the other with non-inoculated samples. The minced beef meat samples were examined for their keeping quality by aerobic bacterial, Staphylococcal and Enterobacteriaceae counts, as well as measuring pH, TBA, and TVBN immediately after preparation (zero time) and throughout 14 days of chilled storage (4 ± 1°C). The study reveals that GEO-Nps, when combined with original GEO, effectively inhibits Staphylococcus aureus and extends the shelf-life of minced beef meat from 6 to 14 days. In all sensory analyses, nanoencapsulation was the most effective form followed by GEO.

C. striata and E. affinis are abundantly available in Indonesia, yet their utilization remains limited to direct consumption or simple processing. This study evaluated the characteristics of their extract powders to support broader applications. Extracts were obtained through aqueous extraction and freeze-drying, then analyzed for biochemical composition, mineral content, and antioxidant activity. Advanced characterization included thermal stability (TGA/DSC), molecular studies (FTIR, XRD, XPS), and particle morphology (SEM, DLS, zeta potential). Results showed that C. striata exhibited higher thermal stability than E. affinis, with protein–peptide dominance and a heterogeneous structure, while E. affinis degraded more rapidly due to lipid–ester and phosphate predominance in a more homogeneous arrangement. FTIR revealed strong amide bands in C. striata and ester bands in E. affinis, whereas XPS confirmed differences in surface elements, particularly nitrogen, oxygen, and phosphorus. XRD indicated an amorphous structure for C. striata, while E. affinis displayed sharp crystalline NaCl peaks. Morphological analysis showed that C. striata had smaller (80–150 nm) and more stable particles (–24 to − 32 mV), while E. affinis exhibited larger particles (> 500 nm) with lower colloidal stability (–12 to − 18 mV). Biochemical profiling supported these findings: E. affinis was rich in osmolytes, aromatic peptides, SFA–MUFA, and minerals (Na, K, Se, I), whereas C. striata contained collagenic peptides, n-3 PUFA, Ca, Fe, and Mg. However, radical-based antioxidant capacity was higher in E. affinis, while C. striata exhibited better lipid oxidative stability. These differences highlight distinct application potentials, with E. affinis relevant as a source of bioactive peptides for tissue regeneration, while C. striata shows greater promise for oxidation-resistant applications in food, active packaging, and cosmetics.

Graphical Abstract