Porous materials display ultra-fast liquid infiltration arising from the interplay of multi-scale structures, yet how these hierarchies regulate liquid dynamics and mechanics remain poorly understood. Here, vacuum freeze-dried (VFD) apples are employed as a bioinspired model to elucidate the structure-infiltration coupling that gives rise to their characteristic "dual-crispness" texture (a rapid transition from roasted crunchiness to juicy crispness during oral rehydration). In vitro saliva rehydration assays reveal that the ultra-fast infiltration behavior of VFD apples drives this rapid transformation. Unlike conventional hot air-dried apples, which undergo structural collapse and yield a monotonous texture, VFD apples feature a synergistic multi-scale structures-macroporous networks, microcellular cracks, and molecularly exposed hydrophilic groups-that collectively reduce flow resistance, accelerate intercellular infiltration, and enhance saliva capture. This hierarchical coordination rapidly restores cell turgor pressure before swallowing, giving rise to the distinctive "dual-crispness" sensation. By linking multi-scale structure to infiltration kinetics, this study establishes generalizable design principles for rapid-rehydration foods and hydration-responsive functional materials.

Corn starches with varying amylose content were subjected to annealing (A) and alkaline assisted annealing (ALK-A) to investigate their effects on starch granule structure. Subsequently, simultaneous (ALK-(U/A)) and sequential ultrasound assisted annealing under alkaline conditions (ALK-(U-A) and ALK-(A-U)) were employed to elucidate their combined influence on the starches. The results indicated that alkaline conditions facilitated starch granule hydration and swelling, with the impact diminishing as amylose content increased. Among the treatments, ALK-(U/A) resulted in the least effect on the water absorption capacity (increased by 0.0%, 31.5% and 2.5% for the WCS, NCS and HCS, respectively). Meanwhile, ALK-(U/A) also exerted limited influence on starch granules, with the relative crystallinity of WCS decreased from 36.82% to 30.13%, while no significant changes was found for NCS and HCS. This was because that ultrasound-induced dynamic water molecules and hydroxy groups prevented its interaction with starch granules. Conversely, the sequential application of ultrasound induced significant starch granule disruption, which was due to the enhanced water hydration and hydroxyl group migration. Furthermore, ALK-(U-A) demonstrated a more pronounced destruction effect on starch granules compared to ALK-(A-U). This was due to that the primary ultrasound processing make surface of starch granules rough, damaging the surface shell and increasing cracks and pores in the starch granules. Consequently, the interaction among hydroxyl groups, water, and starch granules was promoted, and the corresponding annealing process was accelerated. Therefore, starch granules with diverse amylose contents could be effectively regulated by the initial ultrasound processing followed by A treatment under alkaline conditions. This would significantly reduce the annealing time and simultaneously accomplish the process of physical modification of starch.

This study successfully developed an innovative chitosan/gelatin/vanillin-Zn2+ food packaging film (CGV-Zn2+) for the preservation of strawberries. To overcome inherent limitations in polysaccharide-based films, we employed a dual modification strategy: Schiff base formation between vanillin aldehyde groups and chitosan/ gelatin amines, and Zn2+ complexation from acid-treated ZnO nanoparticles. Structural characterization revealed that Zn2+ chelation significantly improved the mechanical properties and cross-linking density, while the aromatic structure of vanillin provided exceptional UV-blocking efficiency. The composite films exhibited enhanced water resistance, reduced oxygen transmission, and potent antimicrobial activity against E. coli and S. aureus. When applied to strawberry preservation at 4 degrees C, CGV-Zn2+ films maintained fruit firmness, minimized weight loss, and preserved antioxidant capacity over 15 days through combined barrier effects and antimicrobial action. Our research indicated that CGV-Zn2+ composite films held significant potential as an alternative to conventional plastic-based food packaging materials, demonstrating considerable efficacy in fruit preservation applications.

The development of safe dysphagia diets demands precise control over the rheological and oral processing properties of food matrices. In this study, the effects of xanthan gum (XG) side-chain substituents (pyruvate and acetyl groups) on the interaction with soy protein isolate (SPI) and the functional properties of SPI-XG composite gels were systematically investigated. Rheological characterization confirmed that all SPI-XG composite gels displayed typical shear-thinning behavior, and XG incorporation significantly improved the printability of SPI gels by reducing viscosity and yield stress. At a shear rate of 1 s-1, viscosity decreased from 549.75 Pa·s to 347.37 Pa·s with decreasing pyruvate content, while yield stress decreased from 505.11 Pa to 375.40 Pa. Texture analysis showed that gel hardness decreased from 702.68 g to 489.32 g with reduced pyruvate substitution, whereas deacetylation increased hardness from 499.75 g to 593.13 g and gel strength from 74.75 g to 91.50 g. Low-field NMR results indicated that deacetylation reduced water mobility and promoted a more compact gel network. All SPI-XG gels satisfied the IDDSI Level 4 requirements for dysphagia diets. Tribological and electromyography analyses further demonstrated that XG incorporation reduced chewing resistance and muscle activity during mastication. Molecular interaction studies revealed that hydrogen bonding and van der Waals forces dominated SPI-XG associations, while pyruvate and acetyl groups modulated charge distribution and molecular packing. These findings clarify the structure-function relationship of XG substituents in SPI-based gels and provide guidance for designing 3D-printed texture-modified foods for dysphagia management.

Ultrasound technology, due to its unique acoustic cavitation effect, significantly enhances heat and mass transfer and is widely applied in unit operations of food processing. However, the common standing wave effect in conventional single-frequency power ultrasound creates alternating regions of acoustic pressure nodes and antinodes, resulting in a highly uneven distribution of the acoustic field. This makes it difficult to meet the dual requirements of the modern food industry for precise control and high efficiency in processing technologies. This comprehensive review aims to systematically integrate the molecular mechanisms and practical applications of multi-frequency power ultrasound (MFPU) in food processing, establishing a unified theoretical framework to elucidate its advantages over traditional single-frequency systems. Systematic literature analysis indicates that MFPU demonstrates significant advantages in food processing applications. Research reveals that these advantages stem from nonlinear interactions, which surpass the simple linear superposition model of traditional single-frequency systems. These synergistic effects generate a uniform cavitation field, effectively eliminating the inherent standing wave limitations of conventional single-frequency systems, and exhibit universal applicability across diverse food matrices ranging from protein modification to complex tissue processing. Studies confirm that MFPU represents a transformative technology in food manufacturing. It not only addresses the technical limitations of existing processing methods but also provides an integrated solution combining efficiency enhancement with quality preservation. Translating these proven advantages into industrial practice requires establishing a deeper understanding of the mechanisms at the molecular level, developing standardized parameters, and creating intelligent process control systems.

The fresh blueberry surface is covered with a waxy layer that impedes moisture migration during drying, reducing processing efficiency. This study developed an ultrasound-assisted sodium carbonate pretreatment method to disrupt the waxy layer and improve drying efficiency. The effects of sodium carbonate concentrations (0–30 g/L) and ultrasound conditions on drying rate, physicochemical quality, and microstructure were investigated. Results showed that the combined pretreatment shortened drying time by 33.33

Food sensory perception is strongly influenced by interactions between food components and salivary molecules, particularly mucin. This study systematically investigated the molecular interactions between mucin and xanthan gum (XG), a key thickener in dysphagia diets, to provide a theoretical basis for XG-based formulation design. The pyruvate and acetyl groups on XG side chains were identified as major determinants of these interactions. Depyruvylated XG (DPXG) reduced system charge density and weakened electrostatic interactions, resulting in lower intermolecular association and viscoelasticity, while deacetylated XG (DAXG) exposed more hydroxyl groups, enhanced hydrogen bonding, and promoted stronger conformational rearrangement. Circular dichroism analysis showed that XG and its derivatives induced only slight structural rearrangement of mucin rather than significant β-sheet disruption, with DAXG producing the most pronounced structural perturbation. Intrinsic fluorescence revealed that both DPXG and DAXG reduced fluorescence intensity, particularly DAXG, indicating greater tryptophan exposure and stronger fluorescence quenching. Tribological tests indicated scale-dependent lubrication behavior, with native XG maintaining the best lubrication performance, whereas DAXG showed lower friction in macroscale measurements but higher local friction at the microscale. Structural and computational analyses suggested that these differences were associated with changes in hydrogen-bonding and interfacial organization, providing guidance for XG-based dysphagia diet design.

Apple juice extraction generates substantial amounts of pomace rich in phenolic compounds, many of which are poorly recovered due to polysaccharide-phenolic interactions and limited mass transfer. Here, radio frequency (RF) blanching was applied to comminuted apple solid-liquid mixtures to enhance bioactive phytochemical release and antioxidant capacity in pressed juice, compared with water-bath (WB) blanching. Under the RF-9 treatment condition (9 cm electrode gap), the mixture heated from 27 to 70 °C in 8 min (WB: 25 min). RF-9 increased total phenolics and flavonoids to 29.35 mg GAE/100 mL (+90.5%) and 21.75 mg RE/100 mL (+222.2%), with ∼50% higher DPPH/ABTS activity. Browning was suppressed (L* 47.35, +37%). GC-MS showed better retention of fruity esters/alcohols and reduced aldehyde off-notes, supported by SEM-observed cell wall disruption. Overall, RF blanching shows potential as a rapid pretreatment to improve pressed apple juice quality and enhance the transfer of bioactive compounds into the juice phase.

The tuberculate surface structure of dried Chinese bayberry complicates effective pulsed light (PL) decontamination. Therefore, this study systematically evaluated the PL process optimization by response surface methodology (RSM), support vector regression (SVR) and SVR combined with genetic algorithm, grey wolf optimizer and Bayesian optimization (BO) under small sample conditions, and simultaneously evaluated the product quality. Meanwhile, a multi-hurdle microbial control system was constructed by integrating the whole process, including cleaning, pretreatment-drying and terminal decontamination (PL). Among all models, BO-SVR achieved the highest predictive accuracy (R-2 = 0.9889; RMSE = 0.0159), outperforming RSM, SVR, GA-SVR, and GWO-SVR, which was attributed to the efficient hyperparameter exploration of BO. For practical application, the BO-SVR optimized PL parameters were set at 1000 J, 4 cm, and 20 flashes, and the predicted result was the closest to the actual value. Additionally, the BO-SVR optimized PL treatment kept the color, brittleness, and rehydration ratio similar to those of untreated samples. However, there was some loss in bioactive compounds and antioxidant capacity, especially ascorbic acids. The integrated multi-hurdle system reduced total aerobic plate counts by about 3.83 log CFU/g (similar to 99.99%). Also, no coliforms, Salmonella spp., or Staphylococcus aureus were detected, showing the microbial safety margin. Overall, this study shows that machine learning-assisted optimization can effectively enhance PL decontamination for high-value dried fruits with complex surfaces.

This study reports a method for synthesizing starch nanoparticles (SNs) using amino debranched starch (AS) and surfactants, employing an ionic crosslinking combined crystallization approach assisted with ultrasonic. AS was synthesized via silane coupling reaction of amino silanes and debranched corn starches with varying amylose contents. Fourier transform infrared spectroscopy confirmed successful silane coupling, with waxy corn starch demonstrating the highest modification efficiency (AWCS, nitrogen content of 2.09%, w/w) and which was choose to prepare SNs. The size and zeta potential of SNs were ranged from 10 to 1000 nm and - 15 to 23 mV, respectively, which modulated by the pH of the AWCS solution, temperature, SDS concentration, and surfactant types. The results indicated that increasing SDS concentration and pH led to an increase in SNs size. Conversely, elevating the AWCS solution temperature diminished the spontaneous aggregation of AWCS, thereby reducing SNs size. This was resulted from the balanced forces among hydrophobic interactions, electrostatic repulsion, hydrogen bonding, and ionic crosslinking of the AS solution. XRD results revealed that the retrogradation process of AWCS was significantly restricted with the increase of pH and temperatures. SDS also inhibited the crystallization of the AWCS, whereas the effect decreased with the increase of the SDS dosage. It was concluded that SNs formation was mainly depended on the ionic crosslinking reaction. This study provides a bottom-up approach for the preparation of SNs with controllable size and zeta potential which exhibits advantages of low energy input, mild condition and easy processing.

BACKGROUND:Gamma irradiation is a common physical method used for starch modification to alter its physiochemical properties. Most studies have focused on the effects of moisture or amylose content independently on the gamma irradiation of starches. However, the hydration of starch granule was significantly influenced by the amylose content and its location. A comprehensive understanding of the synergistic effects of amylose and moisture content on the gamma irradiation of starches is of fundamental importance. RESULTS:The waxy, normal and high amylose corn starches were treated with gamma radiation at moisture contents of 12%, 31% and 50% (w/w), respectively. The radial swelling of the starch granule played the key role in starch destruction under gamma irradiation treatments. The damages emerged in the sequence of crystalline lattice, semi-crystalline and amorphous growth rings following the locations of the water distribution in starch granule. An increase in moisture content made the amorphous region expand, which resulted in a better rearranged amylopectin side chains. Accordingly, the destruction of glycosidic bonds located in amorphous region by gamma irradiation makes the rearranged crystalline layer stay in situ. Consequently, the repeat distance of semi-crystalline lamellae and the relative crystallinity of waxy, normal and high amylose corn starch increased with an increase in moisture content after gamma irradiation. CONCLUSION:Amylose restricted the radially and tangentially swelling of the starch granule, such that the damage to starch granules induced by gamma irradiation decreased with the increase in amylose content. Meanwhile, the locations of water and amylose simultaneously determined the destruction degree of starch granules by gamma irradiation. © 2025 Society of Chemical Industry.

ABSTRACTIn this study, hydrogels were prepared with different molecular weights of chitosan, and their insulin‐loading property was characterized. Then starch coatings (starch films prepared by normal maize starch [NMS], potato starch [PoS], and pea starch [PeS] with glycerin content of 2%–5%) were designed to control the in vitro release of insulin‐loaded chitosan hydrogels. This will overcome the drawbacks of oral insulin which will be digested in the stomach and show burst release in the small intestine. Results revealed that the water‐blocking properties of the starch films were strengthened with the increase of glycerol contents as plasticizer made the films more compressed and uniform. After coating with NMS, PoS, and PeS films (4% glycerol, w/v), the insulin release of insulin‐loaded hydrogels (prepared by the medium molecular weight of chitosan) was 40.9%, 12.1%, and 9.4% in simulated gastric fluid (pH 2, 2 h), respectively. Afterward, the cumulative insulin release of the above gastric digested hydrogels coated with NMS, PoS, and PeS films reached 66.5%, 87.4%, and 33.0%, respectively, after incubation in simulated intestinal fluid (pH 6.8) for another 22 h. Therefore, PoS film coating showed the best advantage in protecting insulin‐loaded hydrogel from the destruction of acid in the stomach and exhibited a controlled release process in the intestine.

This study examined high-voltage electrospray (HVES, 20-100 kV) as a chemical-free and non-thermal method for processing orange juice. Remarkably, the 100 kV HVES treatment reduced the microbial load of orange juice by 2.92 log CFU/mL, equivalent to that obtained through thermal processing (TP) at 75 degrees C for 10 min. Compared with fresh juices, the orange juice treated with 100 kV HVES exhibited an 11.8 % reduction in particle size, an 11.2 % increase in zeta potential, and a 30.68 % increase in electrical conductivity. The treatment inactivated polyphenol oxidase (50.8 % inactivated) and peroxidase (46.4 % inactivated) while maintaining superoxide dismutase activity (4.8 % inactivated) and preserving more of the orange juice flavour. Meanwhile, HVES processing boosted the antioxidant capacity (>36.7 % DPPH and > 20.5 % ABTS scavenging ability) of orange juice. During 7-day storage, HVES-treated juice showed slower particle sedimentation and viscosity loss than TP-treated juice, although its shelf life remained shorter than that of commercial brands, such as Huiyuan 100 % and Haoen. These findings highlight HVES's potential for the preservation of orange juice quality. However, aseptic environment and operations are required for commercial applications.

In this study, Cu2+-chelated magnetic silicon dioxide nanoparticles were synthesized as carriers for laccase immobilization. The prepared magnetic immobilized laccase was applied in the clarification of sugarcane juice. The optimal conditions for the clarification of sugarcane juice with magnetic immobilized laccase in a shake flask were determined to be as follows: a temperature of 35 °C, pH of 5.5, rotation speed of 150 r/min, and immobilized laccase dosage of 1.0 mg/mL. The sucrose in the sugarcane juice inhibited both free and immobilized laccase. The inhibitory effect was characterized as mixed inhibition, wherein competitive inhibition played a dominant role. An alternating magnetic field was introduced into the catalysis process using magnetic immobilized laccase, and the catechin degradation rate was improved to 77.2% under a magnetic field intensity of 80 Gs and magnetic field frequency of 400 Hz. Under the optimal alternating magnetic field conditions, the treatment time of sugarcane juice was reduced to 20 min when catalyzed by the magnetic immobilized laccase, wherein a decolorization rate of 54.4%, reduction in turbidity of 89.7%, and total phenol degradation rate of 43.4% were achieved. Compared with the shaking condition, the assistance of alternating magnetic fields can shorten the clarifying time, increase the clarifying effect, and enhance the catalyst reusability. These results reveal useful information about the enzymatic treatment of high-sugar juice and provide a potential strategy for juice clarification with magnetic immobilized enzymes.

With an increase in elder population, the need for dysphagia diets has increased because older adults develop chewing and swallowing disorders due to reduced physiological functioning. 3D printing can design safe dysphagia diets with desirable textures and attractive appearances through various modifications of the printing ink ingredients. In this study, various physical modifications including heating, microwave and ultrasound were used to improve the gelation of pea protein isolate (PPI), which was then mixed with strawberry powder at different ratios (18, 20 and 22%) for the formulation of 3D printing inks to develop a dysphagia diet. Results showed that physical modifications improved the 3D printing accuracy and self-supporting ability of strawberry-PPI gels, especially for the microwave and heating modifications. Further studies revealed that the physical modifications improved the rheological and textural properties of strawberry-PPI gels through the alteration in the secondary and tertiary structure of PPI. The microstructural results of the strawberry-PPI gels showed that the physical modifications resulted in the formation of large protein aggregates, which disrupted the smooth globular structure of the PPI and facilitated the formation of a denser structure, allowing the 3D printed product to exhibit good structural stability and sharper line resolution. According to the test results of the International Dysphagia Diet Standardization Initiative (IDDSI), strawberry-PPI gels with a modified PPI content of 20% can be classified as a level 4 pureed/extremely thick dysphagia diet. This study provides recommendations for developing 3D printing dysphagia diets with high content of protein using physical modifications.

Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis technology possess good potential in food flavor regulation due to their mild reaction conditions and high safety. In addition, the high efficiency and specificity of enzymes help to shorten the production cycle and accurately regulate food flavor. This review focuses on the application and regulation mechanism of bacteria, yeast, other fungi, and mixed microbe fermentation systems in flavor production. The utilization and catalytic reaction schemes of oxidoreductases, transferases, and hydrolases in flavor regulation are also deeply explored, and suggestions for the application of microbial fermentation and enzyme catalysis technology in flavor regulation are discussed.

As the aging population continues to grow, an increasing number of individuals are suffering from dysphagia. 3D food printing enables the customization of food products regarding texture, nutrition, and appearance, making it an effective method for creating foods suitable for individuals with dysphagia. However, current 3D food printers face challenges in achieving large-scale production due to their slow printing speeds and low printing efficiency. In this study, hydrocolloids including gelatin (GL), xanthan gum (XG), and flaxseed gum (FG) were incorporated into the existing strawberry and pea protein isolate (PPI) gel and a multi-nozzle printer was designed, aiming to achieve highly efficient 3D food printing. Results showed that the incorporation of hydrocolloids enhanced the optimal printing speed from 20 mm/s to 50 mm/s, while the utilization of a multi-nozzle printer decreased the time required to produce a printing product from 610 s to 58 s. Moreover, there was no noticeable difference in appearance or size for the dual-nozzle and six-nozzle printing products. The hydrocolloids (GL and FG) enhanced the rheological properties and textural structure of the strawberry-PPI gels by increasing the bound water content, which improved the mechanical properties and 3D printing performance. The extruded filament surface of strawberry-PPI gels became smoother and the internal structure of the gels became denser with the incorporation of hydrocolloids. The results from the International Dysphagia Diet Standardization Initiative (IDDSI) indicated that the 3D printed products met the requirements for level-4 dysphagia foods. It can be concluded that both the incorporation of hydrocolloids and the development of multi-nozzle fixtures can enhance printing speed and facilitate large-scale production, offering valuable insights for the future of efficient 3D food printing.

Traditional drying is a highly energy-intensive process, accounting for approximately 15% of total manufacturing cost, it often resulting in reduced product quality due to low drying efficiency. Biological and chemical agents, referred to as biochemical drying improvers, are employed as pretreatments to enhance both drying characteristics and quality attributes of fruits and vegetables. This article provides a thorough examination of various biochemical drying improvers (including enzymes, microorganisms, edible film coatings, ethanol, organic acids, hyperosmotic solutions, ethyl oleate alkaline solutions, sulfites, cold plasma, carbon dioxide, ozone, inorganic alkaline agents, and inorganic salts) and their effects on improving the drying processes of fruits and vegetables. Additionally, it introduces physical drying improvers (including ultrasonic, pulsed electric field, vacuum, and others) to enhance the effects of biochemical drying improvers. Pretreatment with biochemical agents not only significantly enhances drying characteristics but also preserves or enhances the color, texture, and bioactive compound content of the dried products. Meanwhile, physical drying improvers reduce moisture diffusion resistance through physical modifications of the food materials, thus complementing biochemical drying improvers. This integrated approach mitigates the energy consumption and quality degradation typically associated with traditional drying methods. Overall, this review examines the role of biochemical agents in enhancing the drying characteristics and quality of fruits and vegetables, offering a comprehensive strategy for energy conservation and quality improvement.