Food Biophysics最新文献

The hardening problem in high-protein nutrition bars (HPNBs) significantly affects their quality. Addition of protein hydrolysates inhibit the hardening of HPNBs. However, it is necessary to understand the anti-hardening effects of different types of protein hydrolysates on HPNBs. This study aims to systematically compare the anti-hardening and sensory characteristics of HPNBs formulated with three hydrolyzed proteins — hydrolyzed casein (CH), hydrolyzed soybean protein isolate (SPH) and hydrolyzed whey protein isolate (WPH). HPNBs were formulated using CH, SPH and WPH at 3%, 6%, 9%, 12% or 15% ratios of total protein to replace casein (CN), soybean protein isolate (SPI) and whey protein isolate (WPI). Specifically, the addition of three hydrolyzed proteins were effective in reducing the hardness and increasing the colour of all three HPNBs, where their anti-hardening effects and colour changes were proportional to the added ratios of hydrolyzed proteins from 3 to 15%. And SPH-added HPNBs exhibited the lowest hardness, follows by WPH-added HPNBs and CH-added HPNBs. Besides, addition of three hydrolyzed proteins resulted in a more uniform microstructure of HPNBs. After 45 days, SPH-added HPNBs exhibited the highest sensory score. The heatmap analysis revealed that HPNBs made by replacing SPI with SPH at the ratio of 15% total protein had the lowest hardness and the best performance. This work indicated that different types of hydrolyzed proteins would lead to difference in characteristics of HPNBs, providing actionable strategies for optimizing shelf-stable HPNBs.

Colloidal stability of pea protein isolate (PPI) solutions is essential for their use in plant-based beverages, as it directly affects sensory properties and consumer acceptance. This study systematically investigated the potential of natural hydrocolloids, specifically xanthan gum, low-acyl gellan gum (LA-gellan), and their combinations, to improve PPI stability. The PPI exhibited a high protein content (79 g/100 g) and moderate solubility (57.8%) at neutral pH (7.0–7.5). Stabilizer performance was assessed using sedimentation kinetics (via UV absorbance at 280 nm), effective concentration (EC₅₀), and sedimentation rate constants (k). Individually, both xanthan and LA-gellan effectively reduced sedimentation, resulting in low k values and EC₅₀ thresholds. Their combinations exhibited synergistic effects, retaining over 70% of soluble protein after 100 min while maintaining viscosities below 30 cP at 25 °C suitable for beverage applications. Optimized formulations achieved effective stabilization without compromising viscosity, ensuring an optimal balance between physical stability and sensory acceptability. These findings highlight the strategic potential of natural hydrocolloids as functional stabilizers in high-protein plant-based formulations.

Meat is typically cured with sodium chloride (NaCl) before cooking to enhance its flavor and quality. However, traditional curing methods are inefficient and cause inconsistent NaCl distribution. In the present study, we aimed to investigate the effects of ultrasonic treatment on the curing efficiency of rainbow trout based on mass transfer kinetics, present a novel unidirectional model to explore the effects of ultrasonic power (0–300 W), and establish a simulation model to visualize mass transfer of NaCl during ultrasonic-assisted curing. Ultrasonic application effectively promoted NaCl transfer between the solution and fish, with a greater effect at higher ultrasonic power levels. Ultrasonic power significantly influenced the kinetic parameters k₁ and k₂ related to changes in total ((:{varDelta:M}_{t}^{o})), water ((:{varDelta:M}_{t}^{W})), and NaCl ((:{varDelta:M}_{t}^{NaCl})) weights. The mass transfer driving force (k₂₎ increased with increasing ultrasonic power, and the k₂ values for (:{varDelta:M}_{t}^{o}), (:{varDelta:M}_{t}^{W}), and (:{varDelta:M}_{t}^{NaCl}) peaked at 300 W. Ultrasound application significantly enhanced NaCl diffusion coefficient (D_s), with peak enhancement at 300 W. The increased D_s can be attributed to the cavitation and mechanical effects of the ultrasonic waves, facilitating NaCl diffusion into the fish. In conclusion, a visual model was developed to illustrate NaCl diffusion in fish during ultrasonic-assisted curing, providing a novel method for predicting NaCl diffusion in industrial processing.

This study provides a comprehensive comparison of the thermal-rheological properties of hybrid carrageenans (κ and ι) and commercial κ/ι carrageenan blends (κ + ι), focusing on their application in gummy candy production. Hybrid carrageenans (six types, untreated and treated C, F, and J) successfully produced gel-like textures and demonstrated their potential as an alternative to commercial carrageenan blend systems. Additionally, the incorporation of a novel natural colorant composed of anthocyanins and bentonite was tested in the gummy formulation. The natural colorant dispersed well in both hybrid and commercial carrageenan-based gummies. Melting gummies did not have a sol-gel transition (_Tsol–gel) because of the high elasticity of the systems and all gummies had a solid-like behavior (G’ >G’’) independent of frequency after gelation. The incorporation of BH acted as a reinforced agent into the gummy matrix. Overall, hybrid carrageenans structured gummy candies with comparable rheological response to those manufactured using commercial κ/ι carrageenan blends, highlighting their potential for food applications.

This study investigates the physical, mechanical, flow, pasting, and morphological properties of Indian Teff (Eragrostis tef) grains and flour as influenced by varying moisture content (5%, 10%, 15%, and 20% dry basis). Two teff cultivars (TGA and TGB) exhibited significant (p ≤ 0.05) increases in principal dimensions, with length expanding from 0.95 mm to 1.12 mm (TGA) and 0.80 mm to 1.07 mm (TGB), while the geometric mean diameter increased by 23.3% and 27.1%, respectively. Bulk density decreased by 7.4% (TGA) and 10.9% (TGB), while rupture force and rupture energy declined significantly, with reductions of 25.3% in TGA and 30.6% in TGB. The static coefficient of friction was lowest on glass surfaces (0.24–0.36 for TGA and 0.33–0.45 for TGB), demonstrating variation in surface interaction. For flour samples, bulk density decreased by 13.7% (TFA) and 11.01% (TFB) with increasing moisture content. Powder flow analysis revealed that increasing moisture content reduced flowability, with PFSD decreasing across all samples. TFA became highly cohesive with reduced flow stability, while TFB remained mostly free-flowing with minimal changes in cohesion and caking strength. Higher moisture (15–20%) improved viscosity, while lower moisture (5–10%) raised pasting temperature and reduced peak viscosity, delaying gelatinization. Scanning electron microscopy revealed a more pronounced lumpy and agglomerated structure, with particles forming larger clusters as moisture content increased. These findings highlight the critical role of moisture in modulating teff grain and flour properties, impacting processing efficiency, storage stability, and equipment design.

Sea buckthorn, rich in polyphenols, serves as a potent natural antioxidant with antimicrobial properties. Through fermentation with the probiotic Lactobacillus plantarum Lp10211, the phenolic content of triterpenoid polyphenols in sea buckthorn juice is significantly enhanced. Plate assays demonstrated enhanced antimicrobial effects of fermented conjugated phenolics (FCP) against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), with FCP (5 mg/mL) exhibiting the strongest inhibition (E. coli: 3.9-cm zone). FCPs and unfermented CCPs showed minimum inhibitory concentrations (MICs) of 0.39 and 0.78 mg/mL, respectively, against E. coli. Mechanistically, CPs disrupt bacterial membranes by increasing permeability and hydrophobicity, inducing leakage of proteins, nucleic acids, and β-galactosidase, alongside conformational changes in membrane proteins. Fermentation consistently improved these bacteriostatic effects. In fresh milk preservation, FCPs delayed lactose degradation and acidity rise while suppressing bacterial growth at 4 °C. At 25 °C and 37 °C, FCPs dose-dependently reduced total bacterial counts. These findings highlight CPs, particularly FCPs, as promising natural preservatives against foodborne pathogens like E. coli and S. aureus, extending milk shelf life.

Graphical Abstract

Plant-derived anthocyanins are widely used as natural food colorants, with rambutan peels representing a potential source. However, their application is limited because of their inherent instability and susceptibility to rapid color changes. Copigmentation and encapsulation present promising strategies to increase both the stability and color intensity of anthocyanins. This study aimed to improve the stability and color intensity of anthocyanins extracted from rambutan peels through copigmentation and encapsulation. Rambutan peels were blanched, dried, and ground into powder before being subjected to ultrasound-assisted extraction via 0.2% citric acid in 96% ethanol. Copigmentation was conducted by adding Tannic acid at molar ratios of 1:0, 1:100, 1:150, and 1:200, followed by encapsulation with 10% maltodextrin. This study evaluated the color stability and anthocyanins degradation of copigmented rambutan peel anthocyanins extract, along with its characteristics and stability in powder form during storage at low temperatures. The results showed that increasing Tannic acid from a molar ratio of 1:100 to 1:200 caused a 10 nm wavelength shift, and the absorbance increased from 3 to 15%. The 1:150 molar ratio resulted in the most significant improvement, effectively preserving red color stability and reducing anthocyanins degradation in copigmented anthocyanins. FT-IR analysis confirmed that the improved stability of the anthocyanins following tannic acid addition resulted from intermolecular interactions. Moreover, the incorporation of tannic acid produced anthocyanins powder with smoother surfaces and greater uniformity. The highest half-life values and the lowest ΔE values were observed for the anthocyanins powder stored at -16 ± 5 °C.

Graphical Abstract

This study evaluated the potential of unconventional starches extracted from Andean tubers, ulluco (Ullucus tuberosus) and cubio (Tropaeolum tuberosum), as raw materials for 3D food printing. Gels were formulated with starch concentrations of 8%, 10%, and 12% (w/v) and characterized in terms of microstructure and rheological properties. Both starches exhibited suitable printability, attributed to their pseudoplastic flow behavior. However, the hardness of the printed structures varied depending on starch type and concentration. Cubio starch showed higher hardness at both low and high concentrations (8% and 12%), whereas ulluco starch exhibited its highest hardness at the lowest concentration. Microscopic analysis revealed reticulated networks whose homogeneity was influenced by the degree of gelatinization and the starch content in the matrix. The printed gels demonstrated good resilience, variable hardness, and low crystallinity, indicating thermal-induced disruption of the native ordered structure. Rheologically, the samples showed viscoelastic behavior dominated by the elastic modulus (G’) and fitted the power-law model. These findings support the technological feasibility of ulluco and cubio starches as functional ingredients for the development of customized or functional foods through additive manufacturing technologies. Their application may foster the utilization of underused crops and contribute to the diversification of raw materials in the food industry.

Food spoilage is one crucial problem and is very challenging to determine with accuracy. Food safety, food quality, shelf life and consumer health are factors linked to food spoilage and this research work explores the possibilities of developing a smart biopolymer film capable of detecting food spoilage. The anthocyanin extracted from red cabbage (Brassica oleracea var. capitata f. rubra) was incorporated into the cellulose matrix extracted from Water hyacinth (Eichhornia crassipes (Mart.) Solms), creating a smart pH sensitive biopolymer film. A 41% cellulose yield (8.2 g from 20 g) was obtained from WH, and 654.54 mg/L anthocyanin was incorporated to form a pH-sensitive biopolymer film. The Cellulose red cabbage anthocyanin (CRA) film showed distinct color transitions dark reddish pink (pH 2), purple (pH 5), grey-blue (pH 9) and improved mechanical properties with tensile strength rising to 22.25 ± 0.79 MPa and Young’s modulus to 1380.34 ± 223.86 MPa. Studies on cellulose extracted such as yield of cellulose, moisture and ash content and FT-IR, HPLC analysis to identify the various functional groups of cellulose were performed. The developed biopolymer film exposed to fresh milk (pH 6.7, 0.19% acidity) displayed a purple colour shade, whereas milk stored for 24 h (pH 5.25, 1.8% acidity) showed a pink-purple colour shade indicating spoilage in milk. The developed smart biopolymer film can detect spoilage of food with change in pH of food associated with spoilage.