The structural stability of soft foods during storage, transport, and handling is strongly influenced by time-dependent deformation under sustained loading. Although finite element analysis (FEA) has been used to evaluate stresses and displacements in food materials, conventional elastic simulations do not account for the progressive loss of stacking capacity caused by creep. This study proposes a two-tier predictive framework that combines linear static FEA with a modified Burgers viscoelastic model to estimate the instantaneous and time-dependent stacking capacity of soft food materials. A coconut milk-based cheese was considered as a hypothetical application case; however, because this product has not yet been mechanically characterized, the simulations were parameterized using surrogate elastic properties reported for commercial Gouda-type cheeses and literature-derived viscoelastic parameters representative of semihard dairy matrices. Under these surrogate material assumptions, the elastic analysis yielded a maximum von Mises stress of 7.58 × 10-4 MPa, a maximum displacement of 0.016 mm, a safety factor of 13.2, and an instantaneous stacking capacity of approximately 33 units. The modified Burgers model predicted a reduction in capacity to approximately 20 units after 1 h and 15 units after 5 h. Sensitivity analysis identified the instantaneous elastic modulus and Maxwell viscosity as influential parameters within the adopted surrogate parameter set. These stacking capacities should be interpreted as model-based projections for the surrogate material rather than as experimentally validated limits for the coconut-based cheese. The principal contribution is a transferable physics-based framework that can be recalibrated and validated using product-specific mechanical properties.
Masticatory performance is a measure of oral physiology that affects food breakdown and eating behavior. Existing methods to quantify masticatory performance rely on labor-intensive procedures (e.g., sieving expectorated samples), or proprietary software (e.g., ViewGum), limiting adoption and reproducibility. In this cross-sectional methods validation study, we: (1) examine the convergent validity of chewR, a user-friendly R package that quantifies masticatory performance in a 2-color gum mixing task via automated image analysis, and (2) examine how chewR based masticatory performance measures relate to other oral processing behaviors. Adults (n = 47, 601% female) completed a laboratory visit with a 2-colored gum mixing task, stimulated salivary flow, and eating rate objectively measured using Tang's carrot test. Chewed gum samples were flattened with a standardized method, scanned, and resulting images were analyzed using ViewGum and chewR. ViewGum generates a score based on the gum color mixing, with lower scores indicating greater masticatory performance. chewR produces a raw score based on gum color mixing; from this, a transformed chewR Masticatory Performance Score was calculated, with higher values indicating greater masticatory performance. chewR measures showed strong convergent validity with ViewGum Score: the raw chewR score and transformed chewR Masticatory Performance Score were each strongly correlated with ViewGum Score (r's = ±0.81, p < 0.00001), with signs in expected directions. Regarding predictive validity, the transformed chewR Masticatory Performance Score was weakly associated with carrot eating rate (r = 0.12), self-reported eating rate (r = 0.20), and stimulated salivary flow (r = 0.21); the same associations were similarly weak for ViewGum Score. These findings support chewR as an open-source alternative to ViewGum to quantify masticatory performance in a gum mixing task.
Texture, particularly fibrousness, is a critical driver of consumer acceptance of plant-based whole-cut meat analogues (PBMAs), as it underpins the characteristic bite and tearing behavior associated with meat. Despite advances in producing and instrumentally characterizing fibrous structures in PBMAs, it remains unclear how macrostructural fiber organization and mechanical anisotropy translate into the human perception of fibrousness during eating, and how visual cues influence this perception. To address this, five PBMA samples with systematically varied fibrous structures were evaluated using a combined structural, mechanical, and sensory approach. Macrostructural fibrousness was quantified using the image-based Fiberlyzer method, while directional compression testing characterized mechanical anisotropy and fluid release behavior. A trained sensory panel (n = 8) assessed visible and oral fibrousness together with related texture attributes under both visual and blindfolded conditions in order to determine the influence of visual appearance on texture perception. Results showed strong correspondence between image-derived fiber structure and perceived fibrousness. The Fiberlyzer Fiber Score explained 84% of the variance in visible fibrousness and more than 85% of the variance in oral fibrousness during mastication (p < 0.05). Multivariate analyses further demonstrated that sensory fibrousness clustered with macrostructural fiber alignment and fracture-related mechanical properties, while juiciness was associated with differences in compression-induced fluid release. Removing visual cues increased response variability but did not significantly alter fibrousness perception for most samples, indicating that oral perception of fibrousness is primarily driven by physical structure rather than visual appearance. Together, these results demonstrate that macrostructural fiber organization quantified from images provides a reliable predictor of perceived fibrousness and that combining image-based structural analysis, directional mechanical testing, and sensory evaluation offers a robust framework for interpreting fibrous texture in plant-based meat analogues.
Consumer acceptance of toothpaste formulations is heavily influenced by oral tactile sensations, particularly foaming behavior. While Home Use Tests (HUTs) provide definitive consumer insights, they are resource-intensive and time-consuming. This study establishes an accelerated laboratory methodology to predict consumer perception of toothpaste foaming using instrumental rheology and dynamic foam analysis (DFA). Fifteen custom made toothpaste formulations varying in surfactant systems, abrasives, and sensates were evaluated. Laboratory evaluation included foam generation via a customized blender-rheometer geometry to monitor the viscoelastic properties (tan δ) of a paste-water slurry, paste yield stress analysis, and structural profiling via DFA. Multivariable linear regression revealed that the initial foam loss factor (tan δ) correlates strongly with consumer panel ratings for both Foam Degree (R2 = 0.7) and Foam Liking (R2 = 0.6). Integrating paste yield stress (σy) into a multivariate model markedly enhanced the prediction (R2 = 0.8). Alternative multivariable models using tan δ and initial DFA parameters-specifically bubble count and average bubble radius-similarly yielded highly accurate predictions of mouthfeel (R2 = 0.8). The findings demonstrate that formulations with low paste yield stress and high foam visco-dominance (higher tan δ) facilitate bubble formation and produce rich, consumer-preferred "liquidish" textures. Alternative multivariable models using tan δ and DFA parameters were also presented. This dual rheological framework provides an instrumental proxy to screen and optimize toothpastes prior to panel studies.
In this study, we evaluated how varying concentrations of two exogenous proteins, egg white protein (EWP) and whey protein isolate (WPI) influence heat-induced aggregation and gelation of cod myofibrillar proteins (MPs). Addition of exogenous proteins enhanced the MP solubility and surface hydrophobicity while reducing the turbidity and total sulfhydryl levels. These physicochemical changes occurred during heating in three kinetic phases, an initial rapid phase (0-30 min), a slower transitional phase (30-60 min), and a second rapid aggregation phase (70-90 min) until equilibrium was reached. Dynamic rheology revealed that EWP enhanced G' at moderate concentrations but reduced it at higher levels, while WPI caused a progressive decline in G' with increasing concentration. Gel property analysis showed that EWP-M (MP:EWP = 2:14) produced the highest gel strength, whereas WPI-L (MP:WPI = 1:15) resulted in the lowest cooking loss and highest water-holding capacity (WHC). WPI-containing systems exhibited slightly lower gel strength but showed improved water retention and a uniform microstructure. Notably, a 1:1 EWP-WPI combination showed synergistic network solubility, hydrophobic exposure, and uniform microstructure, leading to high gel strength with minimal cooking loss and maximum WHC. Mechanistically, EWP acted as a structural enhancer, promoting gel network strengthening and increased rigidity, whereas WPI functioned primarily as a filler, enhancing water retention and reducing structural heterogeneity. These findings offer key insights into MP/EWP-WPI interactions and support the optimization of composite protein gel systems.
Amyotrophic lateral sclerosis (ALS) is frequently accompanied by progressive dysphagia, weight loss, and hypermetabolism, which complicate the maintenance of adequate nutritional status. For these patients, food systems must not only provide sufficient energy and protein within a limited volume but also exhibit textural and rheological properties that support safe swallowing. This review analyzes technological and rheological approaches to the design of texture-modified food systems for nutritional support in ALS. Particular attention is given to apparent viscosity, shear-thinning behavior, yield stress, structural homogeneity, and storage stability as parameters affecting bolus formation, swallowing safety, and product performance. The relevance of the International Dysphagia Diet Standardization Initiative framework for classifying food textures and liquid consistencies is also considered. The review further examines the functional and technological roles of animal- and plant-based raw materials, including regional raw materials, in the formulation of energy-dense and structurally stable foods. Proteins, lipids, hydrocolloids, starch gels, and polysaccharide networks are discussed as key components for controlling texture, viscosity, gelation, emulsion stability, and nutritional density. Technological strategies such as homogenization, emulsification, protein-based structuring, hydrocolloid thickening, high-pressure homogenization, and 3D food printing are considered in relation to their potential for developing safe, acceptable, and locally adaptable products for patients with ALS-related dysphagia. The findings highlight the need to integrate food texture science, rheological control, nutritional adequacy, sensory acceptability, and regional availability in the development of clinically relevant texture-modified foods.
Texture-modified diets (TMDs) contain safe foods for individuals with dysphagia, such as soft solids or thick liquids. Considering the large population affected by dysphagia, especially older adults, it is essential to accurately measure the physical properties of these foods. The rheological and textural characteristics defined in major dysphagia guidelines-IDDSI, BDA, and the Smile Care System-are based on the experience and perception of health experts, but it is mostly unknown to which physical parameter corresponds to the classification. It is also uncertain whether older adults with dysphagia, who are the primary users of these guidelines, fully understand the classification levels and safety recommendations. This study aimed to (i) identify discrepancies between instrumental measurements and human-based classification systems, and (ii) understand the difficulties encountered when the elderly population attempts to follow this dietary guideline. To investigate this, classical tests (Texture Profile Analysis and viscosity at 50s-1), a new imitative IDDSI method, and participants' food classifications according to IDDSI, BDA, and the Smile Care System were registered. Results showed that imitative IDDSI methods often classify foods at higher IDDSI levels than participants for semi-solid foods with high viscosity. Among participants, there were disagreements for foods of intermediate or ambiguous textures, and they claimed the systems to be too technical and had unclear or confusing information, and suggested ways to improve it, such as guiding material, simple language, or food comparison.
Although hardness dominates food texture preference, the role of secondary texture attributes in consumer liking remains limited. This study investigated the effect of adhesiveness and cohesiveness in agar-gelled plum jellies, using gels varied in agar concentration (2.5%-5.0%) and high-agar (A5.0) blends with pectin or xanthan. These hydrocolloids produced gels (A5.0-pectin, A5.0-xanthan) matching A3.5 hardness (via 45%-49% reduced fracture stress) but with distinct secondary profiles: elevated adhesiveness (pectin) and cohesiveness (xanthan). Sensory evaluations aligned with instrumental texture profile analysis (TPA) measures: perceived hardness increased significantly across fracture stress (36-76 kPa differences), correlating positively with brittleness and stickiness, but negatively with chewiness and juiciness. Electromyography was employed to characterize chewing behavior, including chewing duration, rate, and muscle activity. Salivary flow and bolus characteristics were also assessed. Sensory ratings for hardness, chewiness, brittleness, juiciness, and stickiness, as well as taste, texture, and overall liking scores were compared between the gels in adult females. Softer samples (A3.5, A5.0-pectin/xanthan) were easier to chew, less brittle, and juicier than A5.0, exhibiting shorter oro-sensory exposure (15%-25% less) and reduced masseter/suprahyoid muscle activity. Participants favored softer A3.5 (92%-96%) over adhesive/cohesive variants. Paired preference tests revealed that xanthan-induced cohesiveness impaired liking more severely than pectin-induced adhesiveness in agar-plum gels of matched hardness. Texture-mediated effects realized via suppressed taste intensity, modified oral processing, and altered bolus formation primarily drove reduced palatability, particularly for harder and more cohesive samples. Our findings point to xanthan-induced cohesiveness impairing palatability more than pectin-induced adhesiveness in adult females. These findings offer a framework for optimizing fruit gel textures to improve mouthfeel, oral processing, and palatability.
The gelation characteristics of surimi are a key determinant of the quality and functional performance of surimi-based products. This study examined how psyllium husk powder (PHP) modulates the gelation behavior, structural properties, and molecular interactions of myofibrillar protein (MP) extracted from unwashed surimi. Surimi gel and MP composites containing different PHP levels were evaluated using texture profile analysis, water-holding capacity, low-field nuclear magnetic resonance, differential scanning calorimetry, particle size distribution, turbidity and solubility assays, Fourier transform infrared spectroscopy, ultraviolet absorption spectroscopy, and scanning electron microscopy. PHP addition noticeably enhanced the structural integrity and water retention of surimi gels, resulting in denser and more cohesive networks with reduced cooking loss. Water mobility shifted toward more tightly bound states, accompanied by improved thermal stability. PHP promoted protein aggregation, as evidenced by increased particle size and turbidity and reduced solubility. Spectroscopic and molecular-force analyses revealed PHP-induced conformational rearrangements of MP, including decreased α-helix content, increased β-sheet structures, strengthened hydrophobic interactions and disulfide bonding, and adjustments in ionic and hydrogen bonding. Microstructural observations further showed that PHP effectively filled voids within the protein matrix and facilitated the formation of a more compact and continuous gel network. Overall, moderate PHP incorporation reinforced protein-polysaccharide interactions and improved the heat-induced gelation behavior of unwashed surimi. These findings highlight PHP as a functional bio-based additive with potential for engineering higher-quality, structurally stable surimi products.
While cost-effective and time-saving in production, unwashed surimi often exhibits inferior gel properties compared to its washed counterpart, thereby limiting its application in high-quality seafood products. To address this challenge, we systematically investigated the effects of hydroxypropyl starch (HPS, 2%), xylitol (6%), gallic acid (GA, 0.15%), and their ternary compound system (TC: 1.71% HPS + 0.14% GA + 6.57% xylitol) on the gel properties of unwashed silver carp surimi. A systematic analysis was conducted to elucidate the structure-property relationships. Microstructure analysis revealed that TC facilitated the creation of a tightly packed, uniform 3D network, in contrast to the porous and heterogeneous microstructure of the unwashed sample. Low-field nuclear magnetic resonance (LF-NMR) and dynamic rheological tests demonstrated that all additives improved water distribution (reduced T2 relaxation time) and increased the storage modulus (G'), with TC achieving the highest G' value and optimal water-holding capacity (WHC). Texture profile analysis (TPA) further indicated that TC significantly enhanced gel strength, hardness, and springiness compared to the individual additives (HPS, xylitol, or GA) (p < 0.05). Although all treatments slightly reduced whiteness, TC exhibited the least color alteration. The superior performance of TC is attributed to synergistic interactions among HPS, xylitol, and GA, involving hydrogen bonding and hydrophobic effects that collectively stabilized the gel matrix. These findings provide important theoretical guidance for enhancing the attributes of unwashed products derived from surimi.
A novel type of rice called Baromi-2 offers big advantages over wet-milled rice flour in cost, processing time, and environmental protection. This study assessed the impact of different dietary fibers on the quality characteristics and antioxidant activity of gluten-free bread made from Baromi-2 rice flour (BRF). Bread formulations were prepared using inulin, psyllium husk, and carob seed germ flour at substitution levels of 5% and 10% (w/w) based on Baromi-2 rice flour, labeled as I5/I10, P5/P10, and C5/C10, respectively. A control formulation without fiber addition was included for comparison. All breads were produced using the straight dough method, comprising kneading, resting, and proofing steps. Results showed that psyllium husk and carob seed germ flour significantly reduced bread volume, creating denser textures, while inulin led to a softer bread with greater baking loss, likely due to its higher gelatinization temperature. Structural analysis revealed that inulin-enriched bread (I5, I10) had more porous structures, enhancing mechanical strength, whereas psyllium and carob seed flour bread (P5, P10, C5, and C10) had compact structures associated with higher hardness and chewiness. Antioxidant activity increased with fiber concentration, peaking in the C10 formulation (63.33% and 45.12%). Principal Component Analysis (PCA) revealed strong associations between fiber types and quality traits, particularly specific volume and baking loss. Inulin proved most effective for improving texture, highlighting its potential for enhancing gluten-free bread quality. These findings emphasize the essential role of fiber type and concentration in influencing textural, structural, and antioxidant properties in gluten-free bread formulations.
Classification of bulk sun-dried raisins as one of the most important export products of Iran poses a significant challenge for producers and buyers due to their visual similarity to impurities and damaged grains. This research provides an expert system to evaluate the classification of sun-dried dark-color bulk raisins with dark color-based impurities by analyzing images of bulk raisins. For this purpose, a machine vision setup was employed to capture 525 images of raisins across various mixture ranges. Subsequently, textural features were extracted using three methods of Gray Level Co-occurrence Matrix (GLCM), Gray-Level Run-length Matrix (GLRM), and Local Binary Pattern (LBP) to comprehensively analyze the textural properties. Various classification models including Decision Tree (DT), Discriminate Analysis (DA), Support Vector Machine (SVM), K-Nearest Neighborhood (KNN), and Artificial Neural Network (ANN) models were applied. DA model achieved the accuracy of 98.61% and 97.92% on the test datasets for all and GLCM features, respectively. In order to optimize feature importance, Maximum Relevance Minimum Redundancy (MRMR) and Chi-Square Test (CST) algorithms were employed, and achieved accuracies of 95.83% and 77.38% for 6-class and 7-class datasets, respectively. Therefore, the results of the proposed approach can be utilized in designing a system for measuring the purity and quality of raisins.
Enhancing tenderness is crucial for improving the commercial quality and consumer acceptance of goose meat. Here, a novel strategy was developed to enhance tenderness by accelerating the degradation of cytoskeletal proteins through ultra-high pressure (UHP) processing. Experiments were conducted across a range of pressure (100-500 MPa) and holding times (10-30 min). The results demonstrated that the optimal treatment condition of 300 MPa for 20 min significantly improved tenderness, as evidenced by a 25% reduction in shear force compared to the control group. The tenderization mechanism of post-mortem was shown to operate through a dual pathway: UHP directly induced physical disruption of the myofibrillar structure, reflected by a 20% increase in the myofibrillar fragmentation index (MFI). Simultaneously, it activated the endogenous enzyme μ-calpain, which promoted the targeted degradation of structural proteins, particularly troponin-T and desmin. These coordinated biochemical and ultrastructural alterations led to pronounced myofibrillar disorganization, including I-band disruption and Z-line fragmentation, ultimately compromising sarcomere integrity. The findings demonstrate that UHP can be applied as an effective physical intervention to improve tenderness of post-mortem goose meat, providing a viable technological approach for the meat industry to enhance product quality.
Powdered products for dysphagia are often discussed primarily in clinical terms, yet their performance depends on how texture develops during reconstitution and oral processing. In these systems, wetting, dispersion, hydration, hydrocolloid-matrix interactions, resting time, temperature, and salivary exposure jointly determine whether the prepared bolus will be homogeneous, stable, and functionally appropriate at the time of swallowing. This critical integrative review examines powdered foods for dysphagia from a texture design perspective and brings together evidence on the clinical management of dysphagia, IDDSI implementation, shear and extensional rheology, tribology, powder architecture, and reconstitution science. Electronic searches were conducted in PubMed/MEDLINE, Scopus, Web of Science, and ScienceDirect, with backward and forward citation tracking to capture seminal and recent studies. Taken together, the literature shows that liquids classified within the same IDDSI level may differ materially in flow curve profile, viscoelastic recovery, lubrication, and sensory load, whereas studies on powders show that particle size, agglomeration, porosity, surface composition, solids loading, and mixing protocol govern wetting, dispersion, and structural uniformity. In nutrient-dense matrices, such as systems containing cocoa, dairy ingredients, and fibers, thickener performance is matrix- and time-dependent; therefore, the same nominal thickener dose does not guarantee equivalent oral behavior across different products. The reviewed evidence supports a formulation-driven development agenda in which powder architecture, hydrocolloid choice, preparation instructions, and functional texture verification are optimized in an integrated way. Reconstitutable powders are not inherently superior to ready-to-use products, but they may provide a promising platform for standardization, logistical flexibility, and nutritional densification when reconstitution and oral texture are treated as parts of the same system.
Incorporating chickpea into wheat noodles is a promising strategy for reducing starch digestibility, attributed to its low glycemic index. However, the addition of chickpea led to a decline in the texture properties of final products, which poses a significant challenge. Therefore, this study examined the effects of xylanase on both the texture properties and in vitro digestibility of noodles containing 60% chickpea flour-a higher incorporation level than conventionally used. The underlying mechanisms were analyzed from various perspectives, including cooking properties, swelling power, free sulfhydryl groups, and protein secondary structure of noodles. The microstructures of raw and cooked noodles were observed using scanning electron microscopy and confocal laser scanning microscopy, respectively. The results indicated that the addition of an optimal amount of xylanase (0.03%) significantly (p < 0.05) reduced the cooking loss and water absorption ratio of chickpea noodles but increased the swelling power of both raw and cooked noodles. The hardness, chewiness, and cohesiveness of chickpea noodles were enhanced, and the starch digestibility in cooked noodles experienced a decreasing trend. Additionally, the incorporation of xylanase optimized the protein network structures, leading to a denser and more uniform protein network with fewer voids in the noodle structure. Therefore, the appropriate addition of xylanase could improve the compactness of the protein network structure in high-content chickpea noodles, enhancing their texture and anti-digestion properties.
The development of gluten-free pasta with acceptable cooking and textural quality remains challenging due to the absence of a gluten network. In this study, gluten-free pasta was formulated using germinated proso millet flour (GPMF) with the incorporation of different hydrocolloids (guar gum (GG), gum acacia (GA), and xanthan gum (XG) at 1 and 2 g/100 g levels) to improve functional properties. Durum wheat semolina (DWS) pasta was used as the reference sample. The effects of hydrocolloid addition on pasting behavior, cooking quality, texture, color, and microstructure were evaluated. Pasta prepared from GPMF exhibited a shorter optimum cooking time (4.36-5.91 min) compared to the semolina sample (8.76 min). Hydrocolloid addition reduces the gruel loss from 3.46% (GMPF) to 2.08% in the XG2 sample, while increasing water absorption (up to 149.86%) and swelling index (up to 2.11). Texture analysis showed an improvement in uncooked pasta hardness from 1.50 N (GPMF) to 16.73 N in XG2, and an increase in cooked pasta firmness from 0.16 to 0.53 N. Color analysis revealed lower lightness and yellowness in GPMF pasta compared to semolina, while hydrocolloid incorporation improved visual appearance. FTIR analysis confirmed the presence of characteristic starch and protein functional groups, indicating changes in intermolecular interactions without the formation of new chemical bonds. SEM micrographs show hydrocolloid addition promoted the formation of a more compact and continuous starch-protein-hydrocolloid matrix after cooking. This study highlights the potential of germinated proso millet as a value-added ingredient for nutritionally balanced gluten-free pasta products.
This study investigated the effects of blanching temperatures (65°C, 75°C, 85°C, and 95°C) and time (3, 5, and 7 min) on the muscle quality of Jumbo Squid (Dosidicus gigas), focusing on quality attributes, protein physicochemical characteristics and quantitative proteomics. It showed that the moderate blanching conditions, particularly 85°C for 5 min, improved color, texture, and in vitro digestibility while minimizing excessive thermal damage aligning with sustainable and precision thermal processing principles. Heat treatment induced protein denaturation, as evidenced by reducing α-helix content, increasing hydrophobicity and disulfide bond formation, which collectively affected texture and water-holding capacity. Proteomic analysis further validated the observed physicochemical and textural alterations, identifying structural proteins such as actin and tropomyosin whose expression levels were significantly correlated with changes in color, texture, and cooking loss. This study provides novel insights into the structural-functional relationships of squid proteins under mild blanching conditions, contributing to the industrial standardization of squid-based ready-to-eat products.
This study examines the impact of ozonation on the baking and textural properties of bread made from ozonated Whole wheat flour (WWF). Flour was treated with ozone at 3 L/min for 5, 15, and 25 min to evaluate its effect on bread quality. Dough rheology indicated non-Newtonian behavior, with increasing ozonation time reducing viscosity. Farinographic analysis showed improved dough characteristics at 5-15 min of ozonation, with increased dough stability, increased dough development time, reduced softening, and decreased mixing tolerance index (MTI). However, at 25 min, dough stability and development time declined, MTI and degree of softening increased, indicating quality deterioration. Ozonation enhanced bread characteristics, increasing specific volume and oven spring at 5-15 min. Moreover, bake absorption increased, while bake loss decreased with increase in ozone exposure. The brightness (L*) value increased, while a* and b* values of crumb and crust decreased indicating degradation of pigments by ozonation. The textural properties show that the bread made from 15 min ozone exposure flour has softer texture having lowest hardness value as compared to other breads. FTIR spectra confirmed presence of molecular interactions and functional groups in both crumb and crust of breads. Overall, up to 15 min of ozonation enhanced bread-making properties, yielding bread with superior volume and texture, whereas longer exposure adversely affected bread quality.
Peruvian squid myofibrillar protein exhibits poor heat-induced gel strength, which restricts its high-value utilization. To address this limitation, we integrated protein-polysaccharide composite gel formation with physical modification as a potential strategy. This study systematically compared three mechanical treatments-high-pressure homogenization (HPH), colloid milling (CM), and wet comminution (WC)-to elucidate their distinct impacts on the microstructure, rheological properties, and water distribution of the composite gels. HPH (80 MPa) produced uniform sub-micron protein aggregates (400-600 nm) and enhanced molecular flexibility (β-turn: 34.48%), leading to a homogeneous gel network with the highest strain tolerance. In contrast, CM induced rapid, non-specific protein aggregation dominated by rigid β-sheets, resulting in a brittle network with the lowest strength and the most severe water loss (immobile water PT22: 0.80%). WC generated a particle-filled composite structure from large micro-agglomerates (> 5000 nm); consequently, its high hardness (78.63 N) was attributed to the mechanical resistance of these hard filler particles rather than an integrated gel network. In conclusion, among the methods tested, HPH is the most suitable for creating flexible and homogeneous gels. This study provides a mechanistic basis for selecting physical modification technologies to tailor the texture of protein-polysaccharide gels, thereby facilitating the sustainable and high-value utilization of underutilized aquatic resources like Peruvian squid.
Mechanical characterization of fruits is essential not only for postharvest system design but also for understanding texture integrity, which directly influences consumer perception and acceptability. In this study, four stone fruits-aonla, peach, plum, and sapota-were evaluated using quasi-static compression tests. Force-deformation curves were analyzed with Hertzian contact theory to estimate effective and actual elastic moduli, providing quantitative indicators of firmness and tissue resilience. Aonla exhibited the highest firmness (Elastic Limit 69.38 N, Rupture 250 N, E 4.62 MPa), while plum and sapota showed lower thresholds, reflecting softer, more deformable textures. Mechanical strength correlated strongly with pulp-to-stone ratio and moisture content, parameters that shape consumer-perceived juiciness and resistance to bruising. Hertzian analysis proved a robust predictor of fruit texture and mechanical resistance, offering quantitative descriptors that bridge engineering mechanics with sensory quality. These findings provide actionable insights for fruit-specific handling, storage, and processing systems aimed at preserving desirable textural attributes.
