The design of specific texture-modified foods (TMF) for dysphagia offers a feasible strategy for ensuring safe food intake, adequate nutrient acquisition, and enjoyable sensory experiences for the elderly population. Proteins and starches, two fundamental components of TMF, interact to create unique textural and mechanical properties within the food system, ultimately influencing the quality of foods. Investigating the interaction mechanisms between these macronutrients can provide valuable insights and theoretical foundation for the development of novel dysphagia foods. This paper reviews the interactions between proteins and starches, and their effects on rheological behavior, structural properties, swallowing characteristics, and digestibility of TMF. Special attention is given to the influencing factors and underlying mechanisms. The review also explores development methods and evaluation systems for TMF, with particular emphasis on filling current knowledge gaps and future perspectives. The protein-starch interaction influences rheological viscoelasticity, structural compactness, swallowing texture parameters, and digestive barrier effects of TMF by modulating network structures and intermolecular forces within composite systems. Processing methods and compositional ratios are critical for optimizing these properties. Achieving a balanced design of swallowing safety and nutritional functionality requires the integration of multi-scale characterization techniques. Moreover, individual nutritional and digestive needs of patients require special attention when designing TMF. Current evaluation system for TMF present certain limitations. Further investigation, including the application of artificial intelligence (AI), is essential to the elucidation of correlations among protein-starch interaction mechanisms, structure and functional properties of composite systems, and textural and swallowing characteristics of TMF.

This study examined the effect of alternating electric field (AEF) at different strengths on the non-crystal freezing (NCF) of chicken breast. An AEF of 1800 V/m significantly delayed ice nucleation and reduced the nucleation temperature. After 24 hours of storage at −4°C under this condition, the nucleation rate was 0%, indicating successful induction of NCF. Low-field nuclear magnetic resonance (LF-NMR) measurements showed shorter relaxation times and reduced signal intensity after freezing, but AEF treatment helped maintain water mobility and muscle structure. Compared to samples stored at 4°C, −4°C, and −18°C without AEF, those treated with 1800 V/m AEF at −4°C retained better freshness for 15 days. Additionally, NCF-treated samples exhibited improved color and water-holding capacity. These findings suggest that AEF-assisted freezing is an effective method for preserving the quality of chicken breast and may offer a promising strategy for meat storage.

Incorporating potato pulp into wheat-based products offers a route to reduce costs and enhance nutrition. However, the micro-scale mechanisms governing its impact on dough components remain unclear. This study systematically investigated the physicochemical alterations of starch and gluten in doughs with varying potato pulp/wheat flour ratios. The research findings revealed that an increase in potato pulp content significantly modified both components. For starch, the relative crystallinity decreased (from 25.5% to 16.6%, shifting to a Ctype crystalline pattern), while the pasting viscosity increased (from 1780.3 mPa s to 2040.2 mPa s for peak viscosity). Swelling power and solubility reached their peak values at 20% potato pulp substitution. For gluten, the protein structure became less ordered, with alpha-helix content dropping from 41.4% to 24.2%. Crucially, the disulfide bond content declined, accompanied by a shift from the stable gauche-gauche-gauche conformation (41.46% to 16.91%) to an unstable conformation, weakening the protein network. The samples with a potato pulp content of 20% displayed an optimal balance, characterized by starch with high swelling/solubility and gluten retaining a relatively higher alpha-helix content (35.62%). The deterioration beyond 20% was attributed to the incompatibility between the dominant potato starch and the diluted, weakened gluten network, as illustrated in the proposed mechanism. This work elucidates the micro-scale interactions in potato-wheat dough, providing a theoretical basis for developing high-quality composite products.

This study employed diverse deep eutectic solvents (DESs) to pretreat corn starch, followed by enzymatic hydrolysis for porous starch synthesis and subsequent curcumin encapsulation. The structural characteristics of porous starch matrices, both pre- and post-encapsulation, were characterized using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and laser diffraction particle size analysis. Encapsulation efficiency (EE), loading capacity (LC), and release properties in simulated gastric and intestinal fluids were systematically evaluated. Results indicated that the DES-pretreated porous starch matrices exhibited significant increases in both pore density and dimensions compared with the control group (P<0.05). Post-encapsulation analysis confirmed retention of the A-type crystalline pattern despite significantly reduced relative crystallinity, accompanied by particle size enlargement and disappearance/shifts of characteristic curcumin FTIR peaks. The ChCl-G pretreated group achieved optimal EE of 66.02% and LC of 3.79 mg/g, significantly surpassing other comparative groups. Similarly, ChCl-LA and ChCl-AA pretreated matrices exhibited superior performance versus pH-equivalent organic acid solutions (P<0.05). Furthermore, DES-pretreated samples demonstrated sustained release capabilities in simulated gastrointestinal fluids. In conclusion, DES pretreatment effectively modulates structural properties of porous starch, thereby enhancing both encapsulation performance and in vitro sustained release characteristics for curcumin.

Postharvest climacteric fruit spoilage is primarily influenced by endogenous ethylene-induced ripening and microbial infection. In response to the issues of low safety and limited functionality of traditional ethylene scavengers, this study presents a one-step approach for preparing electrospun nest-like Zein-Natamycin@paper tower (Z-Nt@PT) films by adjusting the viscosity and gas content (i.e., the amount of bubbles entrapped in the precursor solution during stirring) of the precursor solution. It also clarifies the formation mechanism of the nestlike structure. The ethylene adsorption efficiency of Z-Nt@PT can reach up to 10.83 mg/m3/h. This can be ascribed to the distinctive nest-like morphology and abundant functional groups of Z-Nt@PT, which create numerous channels and adsorption sites for ethylene and effectively prevent its escape. Additionally, the ZNt@PT demonstrates excellent surface hydrophobicity (with a contact angle of 130.05 degrees), mechanical properties (an elastic modulus of 25.51 MPa and a tensile strength of 0.82 MPa), and antibacterial properties (inhibition zone diameters of 12 mm and 14 mm against Geotrichum candidum and Wickerhamomyces anomalus, respectively). Using bananas as a model fruit, it has been verified that, at a controlled room temperature of (25 +/- 2 degrees C), packaging with the Zein-3.0% Natamycin@paper tower (Z-3Nt@PT) can significantly reduce banana browning rate by 69%, increase banana peel hardness by 45%, enhance banana flesh hardness by 55%, and extend the shelf life by 242% compared to the control group. This study offers a viable path for the development of multifunctional, efficient, and sustainable fruit packaging materials.

The effects of resonance acoustic (RA) treatment on the structural of starch-linoleic acid (LOA) complexes were investigated. By using four types of starches (i.e. mung bean, pea, sweet potato, and potato), RA treatment was compared with that of rapid visco analyzer (RVA) treatment. The results demonstrated that RA treatment was markedly superior to RVA in forming more ordered and stable V-type complexes. This was evidenced by a significant increase in complex index (by 16.3%-22.0%) and enthalpy changes (by 48.9%-590.7%), alongside elevated relative crystallinity and peak temperatures. Spectroscopic analyses, including Fourier Transform Infrared Spectroscopy (FTIR), Raman Spectroscopy, and Small-Angle X-ray Scattering, consistently revealed enhanced structural ordering, reflected in higher IR 1047/1022 cm-1 ratios, reduced Raman band widths (FWHM), and increased fractal dimensions (Dm). Confocal laser scanning microscopy visually confirmed the promoted aggregation of complexes into a more organized state. The proposed mechanism involves RA-induced dynamic stretching of starch helices and amplified C-H coupling vibrations, which facilitate the orderly alignment and crystallization of the starch-LOA complexes. These findings demonstrate the potential of RA treatment in improving the thermal stability of starchy foods and increasing their resistant starch content, thus offering significant promise for food industrial applications.

To address the structural defects and poor gelling properties of soy protein isolate (SPI), this study proposed a synergistic modification strategy combining resonance acoustic mixing (RAM) technology with konjac glucomannan (KGM) at varying concentrations (0%, 0.05%, 0.1%, 0.15%, 0.2%, and 0.25%). The results demonstrated that both RAM treatment and KGM addition independently improved the gel strength and water-holding capacity (WHC) of SPI, with their combined effect showing superior enhancement. Compared with native SPI, the synergistic application of RAM and 0.2% KGM led to a significant decrease in the alpha-helix/beta-sheet ratio from 78.34% to 41.9%, an increase in solubility from 27.28% to 35.03%, a rise in gel strength from 51.63 g to 294.65 g, and an improvement in WHC from 65.3% to over 90% (P < 0.05). Scanning electron microscopy further revealed that the SPI gel formed under these optimal conditions exhibited a uniform and dense network structure. In conclusion, the combined treatment of RAM and an appropriate amount of KGM significantly enhances the gel properties of SPI, thereby expanding its potential for application in food processing.

The effect of salt on the stability and quality of fresh chicken breast meat during supercooling preservation was investigated. The results showed that 0.75% salt kept the non-frozen state of chicken breast at -3 degrees C for 12 days. Compared to storage at -1 degrees C, storing at -3 degrees C could further extend the shelf life of chicken, but there was a risk of freezing the chicken meat (31% frozen after 4 d and all after 8 d). Microstructure images revealed that muscle fibers in the -3 degrees C samples were destroyed by crystallization, whereas ice nucleation was not observed in the -3 degrees C + salt treatment. The drip loss and centrifuging loss of the -3 degrees C + salt group after 12 days of storage (1.48%, 20.10%) were significantly lower than those of the -1 degrees C group (4.14%, 24.49%), the -3 degrees C group (8.37%, 27.47%), and the -1 degrees C + salt group (1.99%, 22.60%). Low-field nuclear magnetic resonance results showed that water migration in chicken breast was inhibited with -3 degrees C + salt treatment. Overall, the good quality of chicken breast was maintained by -3 degrees C + salt. The results provide a theoretical basis for industrial application of supercooling preservation of chicken.

In this paper, in response to the challenges of ethylene accumulation and mechanical damage during the storage and transportation of figs, a novel bio-based soft polyurethane foam (Z-CPUF) was developed using zein and castor oil as primary raw materials. The foam was fabricated via a one-step blending method and designed to provide high ethylene adsorption, superior mechanical cushioning, and excellent thermal insulation, making it suitable for fig packaging applications. The effects of varying zein concentrations on the structural and functional properties of the polyurethane foam were systematically investigated. The optimized 9 % Z-CPUF exhibited a significant ethylene adsorption efficiency of 12.72 +/- 1.46 mg/m(3)/h, which is significantly higher than that of 0 %Z-CPUF (0.45 +/- 0.41 mg/m(3)/h). It was attributed to the abundant functional groups of zein and the open-cell network. In terms of mechanical performance, the 9 % Z-CPUF showed an elastic modulus of 38.28 kPa and retained < 20 % energy loss after 2000 compression cycles at 40 % strain, indicating excellent elasticity and fatigue resistance. Furthermore, the 9 % Z-CPUF exhibited thermal insulation properties comparable to commercial polystyrene foam, maintaining low temperatures for over 36 h at room temperature. Fruit preservation trials demonstrated that figs packaged with 9 %Z-CPUF maintained freshness for 12 days at room temperature, significantly extending shelf life compared to the 3 days duration observed in the blank group.

The 3-0 texture levels belong to liquids according to International Dysphagia Dietary Standardization Initiative classification. The effects of starch molecular weight and chain length distribution on 3-0 texture levels were not clear. Rice starch (Level 7) was hydrolyzed to Level 3-0 by using α-amylase. When the texture fell from Level 3 to 0, the average molecular weight of rice starch was tumbled from 9.48 × 107 to 1.17 × 104 g/mol, and the Mw/Mn of starch was reduced from 22.0 to 3.3, the chain length distribution of the shortest chain with Dp (6-12) was increased from 41.1 % to 70.5 %, while the longer chain was decreased gradually. Additionally, the height and roughness of starch molecular chains exhibited significant changes, with height decreasing from 1.1 to 0.7 nm and roughness decreasing from 0.332 to 0.208 nm. The amylopectin and amylose were partially hydrolyzed at Levels 3 and 2, and completely hydrolyzed at Levels 1 and 0, converting into smaller molecular weight components. Reducing the molecular weight of rice starch through enzymatic hydrolysis could lower the texture levels from 7 (solid) to 3-0 (liquid). These findings provide a theoretical basis for starch-based liquid food with texture Levels of 3-0.

As climacteric fruits, Mangoes are highly susceptible to spoilage and quality deterioration due to ethylene exposure. Protein-based nanofibers can potentially adsorb ethylene, but their stability in ethylene removal is often insufficient for practical applications. This study employs electrospinning to fabricate zein-based twodimensional network nanofiber films (T/N/Z films). The combination of zein and the two-dimensional network structure enhances ethylene adsorption efficiency through active functional groups and a high specific surface area. The addition of NaCl (N) and Tween 80 (T) helps induce fiber splitting, reduce surface tension, and strengthen hydrogen bonding, imparting a network morphology to the material. The ethylene adsorption efficiency of the 0.7 %T/N/Z films was 27.91 +/- 1.55 mg m- 3 & sdot;h- 1, significantly higher than that of the control group. Mango preservation experiments demonstrated that the 0.7 %T/N/Z films reduced browning (2.70 +/- 2.42 %) and increased fruit hardness (804.23 +/- 65.54 g) compared to all other treatments, extending the storage period by over 20 days.

The effects of partially replacing NaCl with KCl combined with composite saltiness enhancers on the quality properties of Harbin red sausage were investigated. Three formulas were evaluated: the control (SF1: 100% (m/m) NaCl), low-sodium (SF2: 70% NaCl + 30% KCl, m/m), and composite low-sodium (SF3: 70% NaCl + 20% KCl + 10% flavoring substitutes (3.5% maltodextrin + 4% L-lysine + 1% L-alanine + 0.5% citric acid + 1% calcium lactate), m/m) groups. After 35 days of storage, no significant differences (P u0026gt; 0.05) in moisture content, water activity, pH value, color, total bacterial count, or most texture attributes were noted among the formulations. However, compared to SF1, SF3 significantly reduced hardness and thiobarbituric acid reactive substance values (P u0026lt; 0.05). Sensory and E-tongue analyses confirmed that SF3 exhibited significantly lower bitterness scores than SF2. Therefore, the SF3 formula potentially reduces NaCl content by 30% in Harbin red sausages while maintaining favorable sensory acceptability.

Among the 8 levels classified by the International Dysphagia Diet Standardization Initiative (IDDSI), Level 3 is the thickest level of liquid. Due to the poor stability of rice starch on Level 3 (3.5 %), calcium citrate was applied to improve stability. Hydrogen bonding networks was explored through molecular dynamics simulations. The stabilizing effects of calcium citrate on rice starch were evaluated using a combination of analytical techniques: a textural analyzer, a rapid visco analyzer, and a scanning electron microscopy. After adding calcium citrate (0.1 %-0.5 %), the strain rate of the secondary ring structure was increased from 150 % to 200 %, and the rearrangement rate of the starch molecules was accelerated. The changes in viscosity and micropore size were closely related to the number of hydrogen bonds. Compared with the control sample, the addition of 0.5 % calcium citrate increased the viscosity of rice starch by 1.91 times and the hydrogen bonding between amylose and water by 1.99 times. The micropore area of rice starch was decreased by 2.17 times, and the total hydrogen bonds was increased by 2.28 times. Furthermore, when the concentration of calcium citrate was increased from 0.1 %-0.3 % to 0.4 %-0.5 %, the fluctuation range of rice starch radius of gyration was decreased from 0.5 nm to 0.1 nm, greatly improving stability. In summary, calcium citrate (0.4 %-0.5 %) could enhance molecular interactions by increasing hydrogen bonds among amylose, amylopectin and with water, resulting in higher stability of the liquid system. These findings provide a basis for the formula design of a Level 3 rice starch liquid system.

The aim of this study was to develop blended coating and packaging films with enhanced properties by adjusting the blending ratio of alkali-neutralization curdlan (ANCUD) and G, and systematically investigated how changes in the ratio affect their structure and functionality. The CLSM results showed that ANCUD and G were compatible in the blended system. Rheological data revealed that as the ANCUD ratio in the blended coating increased the rheological properties were significantly improved. Notably, the coating with a G/ANCUD ratio of 3:7 exhibited excellent film-forming properties. The addition of ANCUD significantly enhanced the UV-blocking ability, crystallinity, and thermal stability of the G film. Compared to the G film, the elongation at break of the G/ANCUD (3:7) film increased by a factor of 3.33, while its water solubility decreased by 27.37 %. SEM observations revealed that the cross-sectional structure of the G/ANCUD (3:7) films displayed fibrous, tightly bound cross-linking characteristics. FTIR and TGA results further indicated strong hydrogen bonding interactions between G and ANCUD, and that the incorporation of ANCUD promoted the transition from β-sheet to α-helix in the gelatin conformation. Our study suggests that the G/ANCUD (3:7) blended coating/packaging film holds promising potential for use as a food packaging material.

Electrospun nanofibers are widely used as gas adsorbents due to their high specific surface area. However, when exposed to complex environments, the limited surface area may restrict the number of available adsorption sites, reducing adsorption efficiency. In this study, zein-based nanofiber films (E/M-T-zeinNFs) with biomimetic wrinkled morphologies, inspired by pine needles, were fabricated using a binary solvent system followed by postheat treatment. The wrinkled morphology not only enhanced the specific surface area of the fibers but also provided additional physical barriers for gas interception. Experimental results demonstrated that the wrinkled 15E/5M-60-zeinNFs significantly improved ethylene adsorption efficiency, achieving a rate of 17.63 mg/(m3 center dot h) +/- 1.62 mg/(m3 center dot h), which was notably higher than that of the control samples. Additionally, the zein-based nanofiber films were tested for ethylene adsorption in fruit preservation applications. Using bananas as a model fruit, the 15E/5M-60-zeinNFs effectively reduced weight loss and extended shelf life, indicating strong potential for use in fruit packaging materials.

Glutinous sorghum grains were fermented for varying durations (1, 2, 3, 5, 8 and 12 w) to investigate the effects of fermentation on the starch within the grains. Starch conversion rate and Baijiu yield continued to increase in the first 8 w of fermentation, peaking at 63.7 % and 45.7 %, respectively. The increasing rate was about eight times the subsequent decline rate. Images of CLSM revealed that the swollen starch granules progressively vanished during fermentation, transforming into irregular fragments. The total starch content decreased by 69.0 %, and almost only amylopectin remained in the grains at 12 w. The utilization rate of amylose (98.3 %) was higher than that of amylopectin (66.2 %), and the higher the amylose content, the faster the production of Baijiu. Additionally, fermentation reduced high-molecular-weight components and increased low-molecular-weight ones. The weight average molecular weight (Mw) of starch in the grains dropped from 9.13×107 g/mol to 8.02×105 g/mol. The considerable decline in starch content and molecular weight led to a substantial decrease in the final viscosity of sorghum flour, from 392 cP to below 10 cP. The findings provide a theoretical basis for intelligent control of multi-round fermentation in the Baijiu brewing industry.

This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.

Zein-based films exhibit high efficiency in ethylene adsorption. However, its brittleness limits the practical applications. To address this issue, this study synergizes the plasticizing effects of high-intensity ultrasound (HIU) and castor oil (CO) to reduce the brittleness of zein-based films. The plasticizing mechanism was demonstrated through the formation of new intermolecular hydrogen bonds and electrostatic interactions, as evidenced by fourier transform infrared spectroscopy (FTIR) and zeta potential measurements. The tensile strength of 6 % CO-zein film increased eightfold. Additionally, the freshness of mangoes stored with 6 % CO-zein film significantly improved, extending their shelf life from 5 days to 15 days. Therefore, this study investigated the synergistic plasticization of zein-based films through the addition of CO, based on HIU. It also provides a theoretical basis for fruit packaging.

The fermentation modification of plant-based proteins has attracted extensive attention recently. This study was to investigate the effect of fermentation on molecular structures of flaxseed protein (FP), and evaluate the gel properties and swallowing characteristics of the composite gel composed of mung bean starch (MBS) and fermented FP (FFP). After 10 h of fermentation, the content of free amino acids in FFP increased ∼14.3 times over that of the unfermented FP, while the proportion of small peptides increased by ∼37.2%. Fermentation reduced the α-helical conformation in FFP. After heating, FFP was easier to cross-link with MBS to form strengthened composite gel network with denser and larger pores as well as thicker pore wall, in which the maximum gel hardness increased by 2.6 times. MBS-FFP composite gels also exhibited increase in viscoelastic moduli, cohesiveness, thermal stability, and water-holding capacity (WHC) than the control gel. The WHC was increased from 63.4% to 92.3% when composite gel contained 10 h fermented FP. Furthermore, international dysphagia diet standardization initiative (IDDSI) tests indicated that all MBS-FFP composite gels could be categorized as level 7 dysphagia food. These findings provide new insights into the structural nature and potential application of plant protein-based fermentation-induced gel systems.