Applied Food Research最新文献_第2页

Structure and properties of iron-chelated peptides from chicken blood hemoglobin hydrolysates 鸡血红蛋白水解物中铁螯合肽的结构和性质

Applied Food Research

Pub Date : 2026-01-09 DOI: 10.1016/j.afres.2026.101672

Jing Yang , Jing Shi , Hanyu Guo , Ying Zhou , Weimin Xu , Daoying Wang

This study aimed to develop a novel iron-chelated peptide complex (CHH–Fe) from chicken hemoglobin with better iron solubility and bioavailability compared to conventional iron sources. The structural properties, antioxidant activity, and iron bioavailability of CHH–Fe were systematically evaluated using spectroscopic techniques, stability assays, antioxidant tests, as well as in vitro digestion and Caco-2 monolayer cell models. The results of FTIR indicated that hydroxyl, carboxyl, and amidogen of the chicken hemoglobin peptides were involved in chelation. Chelation significantly modifies the microstructure of the complex. Particle size analysis revealed that the chelate exhibits improved dispersibility, while thermodynamic property analysis demonstrated its enhanced thermal stability. Both the chicken hemoglobin peptides and CHH-Fe demonstrated dose-dependent antioxidant activities; however, at equivalent concentrations, CHH-Fe exhibited significantly stronger antioxidant effects, with scavenging rates of 84.82% (DPPH) and 91.72% (ABTS) at 0.9 mg/mL. CHH-Fe exhibited superior iron solubility to FeSO₄ (56.59% vs. 14.65% at pH 9) and greater stability during intestinal digestion. Furthermore, in a Caco-2 cell monolayer model, CHH-Fe exhibited significantly enhanced iron bioavailability. This study demonstrates that chicken blood can be utilized as a sustainable raw material for the of highly bioavailable iron supplements.

本研究旨在从鸡血红蛋白中开发一种新型铁螯合肽复合物（CHH-Fe），与传统铁源相比，它具有更好的铁溶解度和生物利用度。利用光谱技术、稳定性测定、抗氧化试验、体外消化和Caco-2单层细胞模型，系统地评价了CHH-Fe的结构特性、抗氧化活性和铁的生物利用度。FTIR结果表明，鸡血红蛋白肽的羟基、羧基和氨基参与了螯合。螯合作用显著地改变了复合物的微观结构。粒度分析表明，该螯合物具有较好的分散性，热力学性质分析表明，该螯合物具有较好的热稳定性。鸡血红蛋白肽和CHH-Fe均表现出剂量依赖性的抗氧化活性；在相同浓度下，CHH-Fe表现出更强的抗氧化作用，在0.9 mg/mL浓度下，对DPPH和ABTS的清除率分别为84.82%和91.72%。CHH-Fe对FeSO4具有较好的铁溶解度（pH = 9时分别为56.59%和14.65%），并且在肠道消化过程中具有较高的稳定性。此外，在Caco-2细胞单层模型中，CHH-Fe表现出显著提高铁的生物利用度。本研究表明，鸡血可作为高生物利用度铁补充剂的可持续原料。

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引用次数: 0

Packaging atmosphere and confinement as key factors in shelf-life extension of live clams 包装气氛和密闭条件是影响活蛤保鲜期的关键因素

Applied Food Research

Pub Date : 2026-01-09 DOI: 10.1016/j.afres.2026.101679

Cintia Borghetti Goes , Tiago Monteiro Vieira , Joel Pereira , Ana Mota , Andreia Cruz , Morten Sivertsvik , Fátima Poças

Live bivalve molluscs are highly valued for their nutritional, gastronomic, and commercial qualities. However, they are extremely perishable, which increases production losses and waste in the supply chain. This study aimed to evaluate the shelf-life and physiological quality of live Venerupis corrugata clams stored at 3 ± 1°C in different packaging systems evaluating the effect of high-oxygen modified atmosphere packaging versus ambient air, and of physical confinement in net bags versus loose storage. Survival percentage, gases concentration, volatile organic compounds, pH, glycogen content, and biogenic amines were monitored throughout storage. Results showed that survival and physiological quality were strong influenced by the combined effects of oxygen availability and confinement. High-oxygen MAP delayed mortality by sustaining aerobic metabolism for longer, thereby reducing the respiration quotient. Physical confinement was critical in maintaining intravalvular liquid and preserving clam viability. Nevertheless, the modelled survivability extension was limited to only 1 day under optimal MAP conditions and confinement, highlighting the intrinsic sensitivity of this species.

活的双壳类软体动物因其营养、烹饪和商业品质而受到高度重视。然而，它们极易腐烂，这增加了供应链中的生产损失和浪费。本研究旨在评价在3±1°C条件下不同包装系统下瓦楞纸蛤的保质期和生理质量，并对高氧改性空气包装与环境空气包装、网袋物理隔离与松散储存的效果进行评价。在整个储存过程中监测存活率、气体浓度、挥发性有机化合物、pH值、糖原含量和生物胺。结果表明，氧供应和禁闭对成虫的生存和生理品质有较大的影响。高氧MAP通过维持更长时间的有氧代谢，从而降低呼吸商，从而延迟死亡率。物理限制是维持瓣膜内液体和保持蛤活力的关键。然而，在最佳MAP条件和限制下，模拟的生存能力扩展仅限于1天，突出了该物种的内在敏感性。

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引用次数: 0

Evaluation of pectin and fiber in Cambodian mango peel and pulp from young to ripe maturity stages – a tool for industry 评价柬埔寨芒果果皮和果肉从年轻到成熟阶段的果胶和纤维-一种工业工具

Applied Food Research

Pub Date : 2026-01-09 DOI: 10.1016/j.afres.2026.101671

Adrien Servent , Marvin Soto , Tina Julien , Sela Cham , Savery Yon , Chanvorleak Phat , Elen Morm

In tropical countries, the mango sector generates high volumes of byproducts (peel, seeds, rejects, etc.) that need to be valorized. This research carried out on Cambodian Keo Romeat mango waste, was undertaken to support the mango industry. The aim was to better understand how ripening stage and processing method impact the final quality of the products, e.g., animal feed, especially as regards to soluble pectin and fiber content. Mangoes were selected from four ripening stages from young (i.e., green) to over-ripe mango, and processed using blanching and drying, drying or freeze-drying. The characterization of macronutrient (pectin, fiber, ash, lipid, carbohydrate and moisture) content was achieved in pulp and peel for each ripening stage and process treatment. Results showed that both processing and ripening had a significant impact on fiber and soluble pectin content even if ripening always had a greater effect. Maximizing both pectin and fiber contents in the mango pulp or peel was not possible, since the anti-correlation between their concentrations during ripening presented an R² of >0.7. Indeed, when fiber content decreased, the pectin content increased in mango peel and pulp. A simple 4-dimensional data representation was helpful for industrial growers and processors, enabling them to make suitable and appropriate choices between ripening and the processing needs according to the desired product quality without requiring specialized knowledge in food science.

在热带国家，芒果部门产生了大量的副产品（果皮、种子、次品等），需要对其进行估价。本研究是对柬埔寨高雄罗芒芒果废料进行的，目的是支持芒果产业。目的是为了更好地了解成熟阶段和加工方法如何影响产品的最终质量，例如动物饲料，特别是可溶性果胶和纤维含量。芒果从年轻（即青涩）到过熟的四个成熟阶段中选择，并使用焯水干燥，干燥或冷冻干燥进行加工。获得了果肉和果皮在各个成熟阶段和工艺处理过程中常量营养素（果胶、纤维、灰分、脂质、碳水化合物和水分）含量的表征。结果表明，加工和成熟对纤维和可溶性果胶含量均有显著影响，但成熟对可溶性果胶含量的影响较大。芒果果肉或果皮中果胶和纤维含量的最大化是不可能的，因为它们在成熟过程中的浓度呈负相关，R²为0.7。事实上，当纤维含量降低时，芒果果皮和果肉中的果胶含量增加。简单的四维数据表示对工业种植者和加工者很有帮助，使他们能够根据所需的产品质量在成熟和加工需求之间做出适当的选择，而不需要食品科学的专业知识。

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引用次数: 0

Unlocking the potential of banana peel waste – A multi-faceted review emphasizing its nutrient profile, extraction strategies, and prospective utility within the context of circular waste bioeconomy 释放香蕉皮废物的潜力-强调其营养成分、提取策略和在循环废物生物经济背景下的潜在效用的多方面综述

Applied Food Research

Pub Date : 2026-01-09 DOI: 10.1016/j.afres.2026.101675

Udipta Hazarika, Prapti Saikia, Manisha Choudhury, Mamoni Das

Banana peels (BPW) are one of the most prominent discarded agricultural by-products in the food industry. These peels house incredible nutritional properties and have been used traditionally for treating various ailments. They are a rich source of essential compounds such as dietary fiber, pectin, amino acids, essential fatty acids, and polyphenolic compounds; while also being rich in antinutritional factors that can hamper nutritional intake in humans. Therefore, several extraction techniques such as soxhlet extraction, maceration, microwave, ultrasound, supercritical fluid extraction and a host of other methods can be employed to yield high quality extract with minimal environmental degradation, which have been discussed in this review. Within the context of circular bioeconomy, BPW can be employed for various food-based applications such as composite flour, fat replacers, and as a source of prebiotic; as well as for non-food-based applications such as 3-D printing and biodegradable packaging. However, despite its advantages, toxicological studies and safety regulations regarding its food application are lacking to ensure consumer safety. This review comprehensively elucidates the nutritional significance of banana peel waste, and describes the various techniques employed for extraction of high-value compounds in detail. Additionally, peel applicability for industrial sector have also been elucidated, with potential solutions to counter the bottlenecks to ensure its valuation, commercialization, and acceptability among industries and consumers alike, while contributing towards streamlining and enhance upcycling of banana peel waste.

香蕉皮（BPW）是食品工业中最重要的废弃农业副产品之一。这些果皮含有令人难以置信的营养成分，传统上用于治疗各种疾病。它们是必需化合物的丰富来源，如膳食纤维、果胶、氨基酸、必需脂肪酸和多酚化合物；同时也富含抑制人体营养摄入的抗营养因子。因此，本文讨论了索氏提取、浸渍、微波、超声、超临界流体提取等多种提取方法，以获得高质量、低环境降解的提取物。在循环生物经济的背景下，BPW可用于各种基于食品的应用，如复合面粉，脂肪替代品，并作为益生元的来源；以及非食品应用，如3d打印和可生物降解包装。然而，尽管其具有诸多优势，但缺乏有关其食品应用的毒理学研究和安全法规，以确保消费者的安全。本文综述了香蕉皮废弃物的营养价值，并详细介绍了提取高价值化合物的各种技术。此外，还阐明了香蕉皮对工业部门的适用性，并提出了解决瓶颈的潜在解决方案，以确保其估值、商业化和行业和消费者的可接受性，同时有助于简化和加强香蕉皮废物的升级回收。

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引用次数: 0

Green tea polyphenols improve the texture and storage stability of starch matrices with reduced digestibility 绿茶多酚改善了淀粉基质的质地和储存稳定性，降低了消化率

Applied Food Research

Pub Date : 2026-01-08 DOI: 10.1016/j.afres.2026.101665

R. Kang, T. Halliday, J. Railton, M. Benlloch-Tinoco

Interactions between starch and dietary polyphenols are increasingly investigated to modulate starch digestibility and enhance functional performance in food systems. This study explores the impact of complexation between green tea polyphenols (GTE) and rice starch on digestibility, multi-scale structure, and storage stability of normal (NRS) and waxy (WRS) systems (15 % w/v). Normal and waxy starch gels and starch–GTE composites (2 %, 5 % w/v) were gelatinised (90°C, 20 min), cooled and stored at 4°C for up to 14 days or subjected to three freeze–thaw cycles. Multi-scale characterisation was performed using FTIR, XRD, texture analysis profile, light microscopy and rheology. Additionally, the in vitro digestibility and syneresis of these samples were evaluated. FTIR and XRD data confirmed complexation via both inclusion (V₆-type) and non-inclusion intermolecular hydrogen bonds in the composite samples. The NRS–GTE (5 % w/v) composites were significantly less digestible (C_∞∼64 mg∙100g⁻¹) and adhesive (67 g∙s⁻¹) than the NRS sample, showing improved storage stability under refrigeration and freezing conditions (p<0.05). These effects were attributed to starch-GTE interactions that reinforced the gel network while partially hindering amylose reassociation, which was influenced by amylose content and the GTE extract miscibility within the matrix. Our findings provide new insight into the complexation-digestibility-structure relationship of rice starch and dietary polyphenols mixtures, offering a basis for reformulating palatable, ready-to-eat rice-based foods with tailored digestibility and enhanced storage stability.

淀粉和膳食多酚之间的相互作用被越来越多地研究，以调节淀粉消化率和提高食物系统的功能性能。本研究探讨了绿茶多酚（GTE）与大米淀粉的络合对正常（NRS）和蜡质（WRS）体系（15% w/v）的消化率、多尺度结构和储存稳定性的影响。将正常淀粉凝胶和蜡淀粉凝胶以及淀粉- gte复合物（2%,5% w/v）糊化（90°C， 20分钟），冷却并在4°C下储存长达14天或进行三次冻融循环。采用FTIR、XRD、织构分析、光镜和流变学等多尺度表征。此外，对这些样品的体外消化率和协同作用进行了评估。FTIR和XRD数据证实复合材料样品中存在包合（v6型）和非包合的分子间氢键。与NRS样品相比，NRS - gte （5% w/v）复合材料的可消化性（C∞~ 64 mg∙100g−1）和粘附性（67 g∙s−1）显著降低，在冷藏和冷冻条件下表现出更好的储存稳定性（p<0.05）。这些影响归因于淀粉-GTE相互作用，增强了凝胶网络，同时部分阻碍了直链淀粉的重新结合，这受到直链淀粉含量和GTE提取物在基质中的混溶性的影响。我们的研究结果对大米淀粉和膳食多酚混合物的络合-消化率-结构关系提供了新的见解，为重新配制具有定制消化率和增强储存稳定性的美味即食大米食品提供了基础。

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引用次数: 0

A comprehensive review of food safety risks in Ethiopia: hazards, drivers, and strategic interventions 全面审查埃塞俄比亚食品安全风险：危害、驱动因素和战略干预措施

Applied Food Research

Pub Date : 2026-01-08 DOI: 10.1016/j.afres.2026.101664

Tesfaye Wolde , Almaz Teka , Mulugeta Belay , Emenashu Tesfaye

Food safety in Ethiopia represents a critical and escalating public health and economic challenge, characterized by a complex interplay of biological, chemical, and systemic hazards. This comprehensive review synthesizes current evidence to delineate the extensive landscape of foodborne risks, from farm to fork. It details the high prevalence of pathogenic bacteria in animal-source foods and fresh produce, the pervasive and toxicologically significant contamination of staples with mycotoxins like aflatoxin, and the unregulated proliferation of chemical residues from pesticides and veterinary drugs. The analysis further identifies the foundational drivers of this crisis: a fragmented regulatory framework, deficient enforcement capacity, crippling infrastructural gaps, and an under-resourced scientific surveillance system. The paper concludes that mitigating this multifaceted burden requires a paradigm shift from fragmented, reactive measures to a coordinated, preventive, and evidence-based national food safety system. Strategic recommendations are provided for policy, infrastructure, surveillance, and public awareness to safeguard public health and secure economic interests.

埃塞俄比亚的食品安全是一项重大且不断升级的公共卫生和经济挑战，其特点是生物、化学和系统性危害的复杂相互作用。这篇全面的综述综合了目前的证据，描绘了从农场到餐桌的食源性风险的广泛图景。报告详细说明了致病菌在动物源性食品和新鲜农产品中的高流行率，黄曲霉毒素等真菌毒素对主食的普遍和严重毒理学污染，以及农药和兽药化学残留物的无管制扩散。分析进一步确定了这场危机的根本驱动因素：监管框架支离破碎、执法能力不足、严重的基础设施缺口以及资源不足的科学监测系统。本文的结论是，减轻这一多方面的负担需要从分散的、反应性的措施转向协调的、预防性的、以证据为基础的国家食品安全体系。为政策、基础设施、监测和公众意识提供战略建议，以保障公众健康和经济利益。

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引用次数: 0

Biodegradable films based on avocado seed starch and essential oils from mandarin peel (Citrus unshiu Marcow. cv. Miyagawa Wase) and rosemary (Rosmarinus officinalis) 基于鳄梨种子淀粉和柑桔皮精油的可生物降解薄膜。简历。迷迭香（Rosmarinus officinalis）

Applied Food Research

Pub Date : 2026-01-08 DOI: 10.1016/j.afres.2026.101667

Luz Quispe-Sanchez , Laydy Mitsu Mena-Chacon , Robin Oblitas-Delgado , Jegnes Benjamín Meléndez-Mori , Grobert A. Guadalupe , Roberto Mori-Zabarburu , Ives Yoplac , Walter Quispe-Sanchez , Elgar Hernandez-Diaz , Gilmar Mendoza-Ordoñez , Manuel Oliva-Cruz

This study evaluated biodegradable films based on avocado seed starch incorporated with mandarin peel and rosemary essential oils, both in their free forms (MEO, REO) and microencapsulated forms (MEM, REM), to compare their effects on the mechanical, thermal, structural, and optical properties of the material. Films containing microencapsulated ^{oils exhibited} greater thickness, reaching 0.130 mm in REM, whereas MEO showed the highest tensile strength (3.3 MPa) and elastic modulus (19.58 MPa), indicating greater rigidity. In contrast, REM achieved the highest elongation at break (30.62 %), reflecting greater flexibility. Differential scanning calorimetry (DSC) revealed an endothermic transition for MEM at 155.28°C, with an enthalpy of −126.88 mJ, whereas REM displayed a more stable profile without pronounced thermal events. FTIR spectra exhibited characteristic bands at 3272–3281 cm⁻¹ (O–H) and 1654–1633 cm⁻¹ (C=O), which were more intense in films with encapsulated oils, suggesting molecular interactions between the active components and the polymer matrix. SEM micrographs revealed rougher and more heterogeneous surfaces in REM and MEM, in contrast to the smoother structures observed in ROE and MEO. Regarding optical properties, REM showed the highest color difference (ΔE = 10.6), while MEM exhibited the highest transparency (5.04 %). Overall, microencapsulation enhanced the thermal, structural, and functional stability of the essential oils, representing an effective strategy for developing active biodegradable packaging suitable for the food industry.

本研究评估了牛油果种子淀粉与橘子皮和迷迭香精油混合的可生物降解薄膜，包括其自由形态（MEO， REO）和微胶囊形态（MEM， REM），以比较它们对材料的机械、热、结构和光学性能的影响。含有微囊化油的膜厚度更大，在REM中达到0.130 mm，而MEO的拉伸强度和弹性模量最高，分别为3.3 MPa和19.58 MPa，具有更高的刚性。相比之下，REM的断裂伸长率最高（30.62%），反映出更大的灵活性。差示扫描量热法（DSC）显示MEM在155.28°C时发生吸热转变，焓为- 126.88 mJ，而REM表现出更稳定的分布，没有明显的热事件。FTIR光谱显示出3272-3281 cm （O - h）和1654-1633 cm （C=O）的特征波段，在包覆油的膜中更强烈，表明活性成分和聚合物基质之间存在分子相互作用。SEM显微图显示REM和MEM的表面更粗糙，更不均匀，而ROE和MEO的结构更光滑。光学性质方面，REM的色差最大（ΔE = 10.6），而MEM的透明度最高（5.04%）。总的来说，微胶囊化提高了精油的热稳定性、结构稳定性和功能稳定性，是开发适用于食品工业的活性生物可降解包装的有效策略。

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引用次数: 0

Hyperspectral imaging for non-destructive quality evaluation and grading of chicken eggs under diverse breeds and storage conditions 不同品种和储存条件下鸡蛋无损质量评价与分级的高光谱成像技术

Applied Food Research

Pub Date : 2026-01-08 DOI: 10.1016/j.afres.2025.101635

S.V.L. Sowjanya Nukala , Koteswararao Mallaparapu , Saranya M , Jaya Venkata Chaitanya Seelam , Narendranath Dhulipalla , Sibendu Samanta , K.A. Sunitha

Proper storage practices are critical to maintaining the freshness, safety, and nutritional quality of chicken eggs throughout the supply chain. Traditional evaluation methods such as candling and Haugh Unit test are destructive, labor- intensive, and unsuitable for large-scale grading. To address these challenges, this study introduces a non-destructive framework that integrates hyperspectral imaging with machine learning to monitor and classify egg quality across breeds and storage conditions. Freshly laid eggs from three breeds Hy-Line, Badcock, and Rajasree were stored at 3 °C, 20 °C, and

\sim

33 °C for 42 days, with hyperspectral imaging performed at three day intervals over the 400–1000 nm range. Maximum and average spectral reflectance features were extracted and correlated with Haugh Unit, serving as the reference standard for internal quality. The results demonstrated clear spectral differentiation of freshness grades (AA, A, B, and C), achieving grading accuracies exceeding 92% at 3 °C, 88% at 20 °C, and 85% at

\sim

33 °C. Regression analysis further confirmed the strong predictive capability of hyperspectral data, with the best-performing models varying across breed and storage temperature, and Random Forest frequently yielding superior performance, reaching coefficients of determination up to

R^{2} \approx 0.95

with RMSE values as low as

\approx 3.0

. The adoption of leakage-free preprocessing and nested cross-validation ensured robust and generalizable predictions. Overall, this work establishes hyperspectral imaging combined with machine learning as a practical, scalable, and non-invasive solution for reliable egg quality monitoring and automated grading, with strong potential to improve efficiency, reduce food loss, and enhance consumer confidence in the poultry industry.

在整个供应链中，正确的储存方法对于保持鸡蛋的新鲜度、安全性和营养质量至关重要。传统的评价方法如蜡烛法和哈氏单元测试具有破坏性，劳动强度大，不适合大规模分级。为了应对这些挑战，本研究引入了一种非破坏性框架，该框架将高光谱成像与机器学习相结合，以监测和分类不同品种和储存条件的鸡蛋质量。将Hy-Line、Badcock和Rajasree三个品种的新鲜鸡蛋在3°C、20°C和~ 33°C下保存42天，每隔三天在400-1000 nm范围内进行高光谱成像。提取最大和平均光谱反射率特征，并与哈夫单元进行关联，作为内部质量的参考标准。结果表明，鲜度等级（AA、A、B和C）的光谱差异明显，在3°C、20°C和~ 33°C的分级精度分别超过92%、88%和85%。回归分析进一步证实了高光谱数据较强的预测能力，不同品种和储存温度的模型表现最佳，随机森林往往表现较好，决定系数高达R2≈0.95，RMSE值低至≈3.0。采用无泄漏预处理和嵌套交叉验证确保了预测的鲁棒性和可泛化性。总的来说，这项工作将高光谱成像与机器学习相结合，作为一种实用的、可扩展的、无创的解决方案，用于可靠的鸡蛋质量监测和自动分级，具有提高效率、减少食物损失和增强消费者对家禽业信心的强大潜力。

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引用次数: 0

Application of lactic fermentation of yam (Dioscorea spp.) and mango (Mangifera indica) from Montes de María 山药（Dioscorea spp.）和芒果（Mangifera indica）的乳酸发酵应用

Applied Food Research

Pub Date : 2026-01-06 DOI: 10.1016/j.afres.2026.101663

María Angélica Benavides Martín , Yusleivis Torres Martínez , Martha María Cuenca Quicazán

Acid lactic fermentation was evaluated as a transformation and value-generation process in different substrates obtained from yam (Dioscorea spp.) and mango (Mangifera indica). The challenge of the research was using simple analytical techniques of a few physicochemical response variables, to implement the results in the rural Colombian setting. Three yam varieties (Dioscorea rotundata, Dioscorea trifida, and Dioscorea alata) were used to produce yam beverages with different water ratios (1:3, 1:5, 1:10 and 1:15). With pH, acidity titratable after fermentation (0, 4 and 8 h at 42 °C) and sensorial results, Dioscorea rotundata and a ratio 1:5 were selected to produce mixes with mango as fermentation substrates. Three commercial mixed lactic starters with different lactic bacteria compositions were evaluated in six substrates. In all cases, a pH decrease and acidity increase were observed due to lactic fermentation, but the results are influenced by culture and substrate composition. Acid production was associated with lactic bacteria growth in a traditional starter (starter A, with Streptococcus thermophilus, Lactobacillus delbrueckii ssp. lactis, Lactobacillus delbrueckii ssp. bulgaricus), from 4 to 7 log CFU/mL after 8 h of fermentation at 42 °C. But, when starters (B and C) with additional probiotic microorganisms (Lactobacillus acidophilus, Bifidobacterium lactis) were used, higher acidification was observed without bacteria growth. In all fermented beverages, yam and mango mixes, high concentrations of acid lactic bacteria were around 7 log CFU/mL after 8 h of fermentation at 42 °C. The final pH of fermented yam beverage with starter A was higher (5.30) than with starters B or C; or the pH of mixes with mango (between 4.55 and 3.80).

对从山药（薯蓣属）和芒果（芒果属）中获得的不同底物进行酸乳酸发酵，以评估其转化和价值生成过程。该研究的挑战在于使用几种物理化学反应变量的简单分析技术，以便在哥伦比亚农村环境中实施结果。以圆形薯蓣、三叶薯蓣和白薯蓣为原料，采用不同的水比（1:3、1:5、1:10和1:15）制备山药饮料。根据发酵后（42℃下0、4和8 h）的pH、酸度和感官结果，选择1:5比例的圆形薯蓣（Dioscorea rotundata）生产以芒果为发酵底物的混合物。在6种基质中对3种不同乳酸菌组成的商品混合乳酸发酵剂进行了评价。在所有情况下，由于乳酸发酵，观察到pH降低和酸度增加，但结果受培养物和底物组成的影响。在传统的发酵剂（发酵剂a、嗜热链球菌、德布鲁克氏乳杆菌）中，产酸与乳酸菌生长有关。乳酸菌，德氏乳杆菌。在42°C发酵8 h后，从4到7 log CFU/mL。但是，当使用含有额外益生菌微生物（嗜酸乳杆菌，乳酸双歧杆菌）的发酵剂（B和C）时，观察到更高的酸化程度，但没有细菌生长。在所有发酵饮料中，山药和芒果混合物，在42°C发酵8小时后，高浓度的酸乳酸菌约为7 log CFU/mL。发酵剂A发酵山药饮料的终pH值（5.30）高于发酵剂B和C；或者芒果混合物的pH值（在4.55到3.80之间）。

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引用次数: 0

Formulation of high-protein gluten-free pasta using lupine, whey protein concentrate, and Psyllium: Nutritional and functional quality assessment 使用羽扇豆、乳清蛋白浓缩物和车前草的高蛋白无麸质面食配方：营养和功能质量评估

Applied Food Research

Pub Date : 2026-01-06 DOI: 10.1016/j.afres.2026.101661

Ahmed HamidMorsy Ziena , Hamid Morsy Ziena

Background and Objective

Conventional gluten-free pasta (GFP), primarily formulated from corn and rice flours, is often limited by low nutritional value and poor quality attributes. Attempts have been made to include some legumes, not including lupin. This study aimed to develop a nutritionally enriched GFP with improved physicochemical and cooking characteristics.

Materials and Methods

A formulation approach was employed using lupine seeds (sweet and bitter varieties) as sources of protein and minerals, whey protein concentrate (WPC) to enhance protein content, and psyllium seed extract as a natural hydrocolloid providing phenolics and flavonoids. Raw materials were comprehensively characterized through proximate composition, mineral analysis, amino acid profiling, in vitro protein digestibility, calculated protein efficiency ratio (C-PER), and assessment of anti-nutritional factors, while phytochemical analysis quantified phenolic and flavonoid content in psyllium extract. The final GFP formulations were evaluated for chemical composition, protein quality indices, physical properties, and cooking performance.

Results and Conclusion

Results demonstrated substantial nutritional improvements in lupine–WPC-enriched GFP compared to the control, with increases in protein (122 %), fat (55 %), ash (105 %), chemical score (155 %), and computed PER (51 %), alongside a 30 % reduction in nitrogen-free extract. Energy content remained largely unchanged. In addition to enhanced nutritional quality, the product exhibited favorable physical and cooking characteristics, indicating improved consumer acceptability. These findings highlight the potential of lupine, WPC, and psyllium as functional ingredients for the development of high-quality GFP, offering a promising alternative for individuals adhering to gluten-free diets.

背景与目的传统的无麸质面食（GFP）主要由玉米粉和米粉制成，通常存在营养价值低和质量差的限制。已经尝试包括一些豆科植物，但不包括罗苹。本研究旨在开发一种营养丰富的绿色荧光蛋白，并改善其理化特性和烹饪特性。材料与方法采用以羽扇豆籽（甜、苦品种）为蛋白质和矿物质来源，乳清蛋白浓缩物（WPC）提高蛋白质含量，车前草籽提取物为天然水胶体提供酚类物质和黄酮类物质的配制方法。通过近似组成、矿物分析、氨基酸谱、体外蛋白质消化率、计算蛋白质效率（C-PER）和抗营养因子评估对原料进行综合表征，同时通过植物化学分析对车前草提取物中的酚类和类黄酮含量进行定量分析。对最终的GFP配方进行了化学成分、蛋白质质量指标、物理性质和蒸煮性能的评价。结果表明，与对照组相比，富含羽扇豆- wpc的GFP的营养状况有了实质性的改善，蛋白质（122%）、脂肪（55%）、灰分（105%）、化学评分（155%）和计算PER（51%）增加，同时无氮提取物减少了30%。能量含量基本保持不变。除了提高营养质量外，该产品还表现出良好的物理和烹饪特性，表明消费者的接受度提高了。这些发现突出了羽扇豆素、WPC和车前草作为开发高质量GFP的功能成分的潜力，为坚持无麸质饮食的个人提供了一个有希望的选择。

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