This study developed a gelatin (GL) hydrogel incorporating fine particles of chitosan–oleic acid (CHI–OA) complex as a potential carrier material for the delivery of hydrophobic nutrients. The resulting system formed a composite gel with a hierarchical structure involving the association of oleic acid alkyl chains, particle formation through chitosan complexation, and dispersion within the GL matrix. The structural features were analyzed using particle size distribution, confocal laser scanning microscopy, and small-angle X-ray scattering. Gelation and melting behaviors were evaluated by viscosity measurements and differential scanning calorimetry, which indicated that the interactions between the CHI–OA particles and the GL matrix altered the gelation temperature and thermal properties. Compression tests further revealed that particle incorporation significantly affected the mechanical properties, including deformation and fracture behavior. As a model hydrophobic nutrient, α-tocopherol was encapsulated within CHI–OA particles and incorporated into the GL gel. The encapsulated α-tocopherol remained stable during 20 days of storage under cool and dark conditions. Our findings indicate that the developed composite hydrogel is a promising carrier platform for incorporating hydrophobic nutritional compounds into gelatin hydrogels.
In fermented fish products, proteolysis is essential for texture development, but excessive proteolysis during prolonged fermentation can compromise quality stability and processing control. This study investigated the starter culture potential of Macrococcus caseolyticus in fermented largemouth bass (Micropterus salmoides). During fermentation (15 °C, 9 d), physicochemical properties, proteolysis, and structural changes of myofibrillar proteins were systematically analyzed. In the M. caseolyticus-inoculated group (MC), the total protease activity increased rapidly from 6.22 to 23.37 U/mg protein. Meanwhile, trichloroacetic acid (TCA)-soluble peptides increased from 2.05 to 6.81 µmol tyrosine/g, and the myofibrillar fragmentation index changed from 42.61 to 210.86. Structural transformation of proteins was observed, including α-helix reduction, β-sheet formation, and increased surface hydrophobicity, which contributed to the formation of a garlic-clove-like structure. However, excessive proteolysis led to an increase in TVB-N (30.99 mg N/100 g) and cooking loss (10.54
The growing environmental concerns about non-biodegradable plastic packaging have accelerated the development of sustainable, bio-based alternatives. In this study, a biodegradable biocomposite film was fabricated using tamarind seed powder (3
Modification of rice starch using advanced plasma technology has emerged as a promising method to enhance its functionality for various food applications. This study investigated the effects of dielectric barrier discharge (DBD) plasma on rice starches from three varieties differing in amylose content: Paketih, Inpari Agritan, and Inpari Gemah. Following DBD plasma treatment at 10 kV for 20 min, the physicochemical, hydration, pasting, thermal, morphological, and structural characteristics of the starches were evaluated. Plasma treatment significantly increased apparent amylose content, carbonyl groups, water absorption, swelling power, and pasting properties. In addition, plasma treatment increased granule surface roughness. It also slightly decreased the relative crystallinity of the starch. These plasma-induced modifications were likely associated with plasma etching, starch chain depolymerization, oxidative reactions, and cross-linking, which altered starch structure and functionality. Principal Component Analysis (PCA) clearly differentiated native and plasma-treated starches and demonstrated that the response to DBD plasma treatment depended on amylose content. Paketih rice starch, which had the lowest amylose content, exhibited the most pronounced changes. These findings provide new insights into amylose-dependent plasma modification of rice starch and highlight the potential of DBD plasma as a green technology for food applications.
Ellagic acid (EA), a major bioactive component of pomegranate peel, is known for its potent antioxidant properties and nutraceutical benefits. However, its translational potential is limited owing to its poor solubility and bioavailability. Nanoencapsulation using an appropriate carrier can improve the solubility, bioavailability, stability, and controlled release of bioactive compounds, thereby enhancing their physicochemical properties for food and nutraceutical applications. In this context, this study aimed to develop EA -loaded PLGA nanoparticles, both with and without polysorbate 80 coating, and to investigate their physicochemical characteristics, antioxidant potential, in vitro gastrointestinal digestion behavior, and release kinetics. The encapsulated EA nanoparticles obtained were within the 200 nm size range, exhibited desirable zeta potentials (-9.21 ± 1.47 mV vs. -11.47 ± 0.67 mV) and polydispersity indices (0.15 vs. 0.06) for uncoated and P80-coated NPs, respectively. Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and Differential Scanning Calorimetry (DSC) analyses revealed successful encapsulation. Antioxidant activity evaluation showed that activity was retained after encapsulation with 50.03 ± 0.54
Although catechins are strong dietary antioxidants with proven health benefits, yet they are very sensitive and unstable under normal condition to be used in practical food applications. To address this, a food-grade delivery system was developed through pH-driven co-assembly of catechin (CAT) with soy protein isolate (SPI), forming composite microspheres without the addition of chemical solvents or crosslinkers. The final assembly pH was identified as the primary factor affecting encapsulation, achieving a loading of 62.01
Acorn (Quercus variabilis BL.) shells as by-product were rich in phenolic acids, flavonoids and triterpene, exhibiting inhibitory activity against carbohydrate-hydrolyzing enzymes. This study investigated the inhibitory mechanism of acorn shells extract against α-amylase and α-glucosidase and evaluated its potential to modulate postprandial blood glucose. Enzyme inhibition assays demonstrated that ASE effectively inhibited both α-amylase and α-glucosidase, with IC50 values of 0.352 and 0.0158 mg/mL, respectively. Enzymatic kinetics assays and spectroscopy revealed a mixed inhibition pattern, indicating that the extract interacted with both free enzymes and enzyme-substrate complexes. Fluorescence quenching and circular dichroism spectroscopy further showed that the extract bound to the enzymes primarily through hydrophobic interactions, resulting in conformational alterations characterized by enhanced tryptophan fluorescence quenching and a reduction in α-helical content. Subsequently, in vitro starch digestion test showed 25
Bee products (i.e., honey, bee pollen, bee bread, beeswax, propolis, bee brood, and royal jelly) present significant potential as functional ingredients, in conjunction with their antimicrobial and antioxidant properties. As such, they are valuable natural alternatives to synthetic additives in food preservation and enhancement systems. Recent trends in food processing technology demonstrate the incorporation of bee products for innovative gastronomic applications, emerging as powerful functional ingredients in the enrichment of sensorial, nutritional, and preservative properties of foods. The development of bee product-based smart edible coatings is a breakthrough in sustainable food packaging practices, providing enhanced mechano-functional properties to the food matrix (i.e., regulation of oxygen and water vapor exchange, preservation and protection, flexibility and elasticity). Especially being represented by biopolymer-based matrices, these multifunctional innovations can be employed for superior storage and elongation of shelf-life for fruits, vegetables, meat, poultry, and fish. Despite this existing potential for revolutionizing gastronomic applications, bee products present several limitations which must be addressed. This review aimed to research bee products’ integration into modern gastronomic systems, in the context of environmental issues and rapidly changing consumer preferences, while offering a base for solving future limitations and issues.
This study investigated the feasibility of camelina (Camelina sativa L.) seed mucilage (CM) as a natural wall material in the microencapsulation of clove leaf essential oil (CLEO) in combination with gum arabic (GA), with a focus on encapsulation efficiency, physicochemical properties, morphology, and eugenol bioaccessibility. Oil-in-water emulsions (5:15:80, CLEO: wall material: water) were prepared with increasing CM proportions (0–0.75
The widespread use of synthetic fungicides has led to increasing reports of pathogen resistance and environmental contamination, reducing disease control efficacy and highlighting the need for sustainable alternatives. Terpineol-loaded zein nanoparticles (Ter-ZNPs) were prepared by the antisolvent precipitation method owing to its mild processing conditions and suitability for encapsulating hydrophobic compounds. The nanoparticles were characterized by UV–Vis Spectroscopy, FTIR, TEM, and DLS analyses, revealing spherical particles with an average size of 134.33 ± 26.95 nm, a zeta potential of -24.64 ± 0.91 mV, a polydispersity index (PDI) value 0.18 ± 0.035 and high encapsulation efficiency of 71.47 ± 4.67
This study developed pectin/pullulan (PEC/PUL) composite films incorporated with pomelo peel extract (PPE)-mediated silver nanoparticles (AgNPs) for active fruit packaging. AgNPs with an average particle size of 17 ± 11 nm were synthesized using 3 mM AgNO3 and PPE under alkaline conditions (pH 10). Films were prepared at a PEC/PUL ratio of 1:1 with 40
The main aim of this study was to develop an eco-friendly edible coating based on fenugreek gum (FG) functionalized with finger millet phenolic (FMP) extract and to evaluate its effect on the postharvest quality of Kinnow mandarins. Coating formulations comprising FG, GP1 (10
Emulsifiers play a crucial role in the formation and stabilization of food emulsions. Conventional emulsions commonly rely on surfactants to reduce interfacial tension, although their use may adversely affect sensory properties and raise health and environmental concerns. Nanofiber cellulose (NFC) derived from oil palm empty fruit bunches (EFB) is a promising sustainable bio-based stabilizer. This study investigated the effect of NFC concentration (0–2.0
Withering is a critical stage in white tea processing that influences the physicochemical characteristics and quality of the final product. This study evaluated the effects of solar natural withering (SNW) and indoor natural withering (INW) on the phytochemical composition, sensory characteristics, and non-volatile metabolite profiles of white tea produced from the SS-3 purple-leaf tea cultivar. Results showed that SNW led to a faster loss of moisture content than INW and was associated with significant decreases in total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) during the withering process. These compositional differences were accompanied by sensory characteristics, with white tea produced by SNW showing significantly lower bitterness and thickness scores than tea produced by INW. Non-targeted metabolomic profiling identified 260 putatively annotated non-volatile metabolites, of which flavonoids and phenolic acids were the predominant chemical classes. Differential metabolite analysis (VIP > 1, FC > 2 or < 0.5, adjusted p < 0.05) identified 128 and 39 differentially accumulated metabolites (DAMs) under SNW and INW conditions, respectively. Pathway enrichment analysis indicated that metabolites associated with arginine biosynthesis were predominantly enriched under INW, whereas metabolites mapped to flavonoid biosynthesis and zeatin biosynthesis pathways were represented under SNW. Overall, the results demonstrate that withering conditions were associated with differences in moisture loss, phytochemical composition, sensory attributes, and non-volatile metabolite profiles during the production of white tea from the SS-3 purple-leaf cultivar. These findings provide additional insight into the metabolite changes associated with different withering conditions during white tea processing.
Complex coacervation builds a biopolymer wall around a lipid core through electrostatic interaction between oppositely charged biopolymers, yet how the strength of that interaction shapes wall structure and function is seldom resolved within a single system. This work tested the hypothesis that the pH-dependent electrostatic interaction between egg yolk (EY) and κ-carrageenan (CA) governs the structure of the coacervate wall and, through it, its protective and release functions, using bocaiuva (Acrocomia aculeata) oil as a model oxidation-prone oil. Zeta potential, an electrostatic-interaction index, turbidity, and a phase diagram showed that acidification below the charge-reversal region of egg yolk (near pH 5.7) intensified EY–CA attraction, with maximum association at pH 3.0; an EY: CA ratio of 6:1 at 0.5
Acrylamide (AA) is a heat-induced process contaminant of toxicological concern associated with potential health risks. Its selective removal from complex food matrices, such as coffee brew, while preserving quality, remains a major technological challenge. This study explored an ionic liquid-based molecularly imprinted solid-phase extraction (MISPE) process for potential AA binding, combining molecularly imprinted polymers (MIPs) synthesized from polymerizable ionic liquid monomers with a packed-bed format. The effect of MISPE on coffee quality was examined through pH, total dissolved solids, colorimetric parameters and browning index. Among the four synthesized materials based on 2-(dimethylammonium) ethyl methacrylate [H-DMAEMA] and 2-(trimethylammonium) ethyl acrylate, the MIP synthesized with [H-DMAEMA] acetate exhibited the highest affinity toward AA in aqueous solution (dynamic imprinting factor: 1.72) and well-defined adsorption–desorption behavior fitted to the Boltzmann model. When applied to coffee brew, the MISPE process preserved physicochemical related parameters, including pH, total dissolved solids, and color. However, AA levels remained unchanged, likely due to competitive interactions with abundant macromolecules such as melanoidins and polysaccharides. These findings demonstrate the feasibility of ionic liquid-based imprinting for AA recognition in aqueous systems and highlight the physicochemical complexity of coffee as a model matrix for optimizing selective extraction strategies.
Three-dimensional food printing (3DFP) is an emerging technology capable of producing personalized foods with customized shapes, textures, and nutritional compositions. However, the development of food-ink formulations remains a major challenge for improving printability and nutritional quality. This study developed a soy protein isolate (SPI)-based food ink containing tempeh flour, konjac glucomannan (KGM), and gelatin, and evaluated the effects of different tempeh flour concentrations on food-ink viscosity and the physicochemical properties of 3D-printed products. Food-ink viscosity, shape fidelity, texture profile, and water content were evaluated, while rheological and proximate analyses were subsequently performed on the formulation exhibiting the highest total printing precision. Increasing tempeh flour concentration significantly increased food-ink viscosity (110–270 dPa·s), product mass (4.44–5.46 g), total printing precision (97.71–99.13 ^n , confirming desirable pseudoplastic behavior for extrusion-based 3D food printing. Proximate analysis of the selected formulation revealed 25.92
Crosslinking is widely employed to improve structural stability and functionality of starch-based systems. Purified starch modifications are commonly reported. Reports on modification of starchy flours are scarce. This study investigated the effects of variable (3–12
Pathogenic Escherichia coli (E. coli) O157:H7 poses a major threat to food safety. Non-thermal physical technologies offer antibacterial effects while preserving food quality. The outer membrane of E. coli acts as a key structural and permeation barrier, limiting the antibacterial efficacy of non-thermal technologies. However, the differences in the structure and composition changes of outer membrane induced by ultrasound (US), ultraviolet (UV), intense pulsed light (IPL), and electron beam irradiation (EBI) treatmentsremain unclear. Plate counting showed that UV (5.7 mJ/cm2) and EBI (0.5 kGy) reduced E. coli O157:H7 by 5.41 ± 0.53 and 6.10 ± 0.21 log CFU/mL, respectively, whereas US (9 min) and IPL (1 min) reduced only 0.63 ± 0.09 and 1.73 ± 0.11 log CFU/mL, respectively. Fluorescent probe analyses indicated that non-thermal treatments significantly increased outer membrane permeability, while exerting limited effects on outer membrane fluidity. In addition, UV and EBI treatments induced depolarization of the outer membrane potential, whereas US treatment was associated with membrane hyperpolarization. SDS-PAGE analysis revealed alterations in LPS and OMPs profiles following non-thermal treatments, including possible Lipid A palmitoylation, protein aggregation, and degradation. RT-qPCR showed that US caused the largest transcriptional changes in selected OMP genes. Collectively, these results provide insight into the bacterial inactivation effect of different non-thermal physical technologies and their impact on membrane functional properties and compositions, offering a theoretical basis for optimizing non-thermal treatment conditions and further mechanistic investigations.
This study presents a novel comprehensive fraction-specific evaluation of Cissus quadrangularis L. (Veldt grape) aerial fractions, including leaf (CQL), stem pulp (CQP) and stem pulp with peel (CQWP), to establish the mechanistic composition-structure-function relationships relevant to functional food applications. Each fraction exhibited tissue-specific compositional and biophysical traits. CQL showed elevated protein (16.82
