Yeast protein is a promising sustainable food ingredient. Still, its wider use in high-protein emulsified and aerated foods is constrained by incomplete recovery from yeast biomass and limited techno-functionality of yeast-protein ingredients. This study investigated whether chitin-associated wall architecture can be treated as a process-relevant structural constraint in yeast biomass and whether sequential chitinase→ultrasound treatment can independently remodel the structure and functionality of a yeast-protein ingredient. Two independent but complementary yeast-derived model systems were used: NY503 Saccharomyces cerevisiae biomass was employed to evaluate cell-wall deconstruction and protein recovery, while F80 yeast protein was used to assess structural, colloidal, and interfacial remodelling. F80 was not obtained from the NY503 soluble extract. Compared with the untreated control, sequential chitinase→ultrasound treatment increased soluble protein release from 3.40 to 30.38 mg/mL, total soluble solids from 3.3 to 14.0°Brix, and soluble yeast extract recovery from 33.55 to 137.15 mg/mL, while reducing cell viability from 7.55 to 2.05 log CFU/mL and residual pellet mass from 125.5 to 22.3 mg/mL. Residual chitin, normalized to the initial dry-biomass loading, decreased from 6.94 to 0.24 g GlcNAc equivalents/100 g initial dry biomass, and FTIR, compositional, kinetic, and SEM analyses confirmed extensive remodelling and fragmentation of the wall-rich residual fraction. In the independent F80 model, the same sequential treatment reorganized hydrogen bonding and protein–polysaccharide interactions, promoted β-sheet-enriched conformational remodelling, increased surface hydrophobicity and free sulfhydryl exposure, and reduced disulphide-linked aggregation. These molecular changes improved solubility from 34.50% to 62.03%, reduced particle size from 254.23 to 158.10 nm, and shifted ζ-potential from −18.83 to −26.30 mV. Consequently, emulsifying activity, emulsion stability, foaming ability, and foam stability increased to 91.27 m2/g, 37.43 min, 162.17%, and 98.60%, respectively. Together, these complementary models show that sequential chitinase→ultrasound processing can enhance protein recovery from intact yeast biomass and independently improve the colloidal and interfacial functionality of a yeast-protein ingredient.

Yeast protein (YP) aggregates at neutral pH, limiting dispersibility, interfacial performance and flavour acceptability. We tested whether the processing sequence between low-methoxyl pectin (PEC) complexation and high-intensity ultrasound (US) can be used as a design lever to re-engineer YP. Six treatments (native YP, buffer-mediated control, US, PEC, US→PEC, PEC → US) were prepared and evaluated at pH 7.0 for colloids (DLS size/ζ, turbidity, dispersible fraction), interfacial loading [interfacial protein adsorption (AP) and surface excess (Γ) by depletion], techno-functionality (emulsifying and foaming), molecular structure (surface hydrophobicity, fluorescence, CD, FTIR, -SH/S-S) and volatiles (HS-SPME-GC-MS, e-nose/e-tongue). PEC → US yielded the smallest hydrodynamic diameter and most negative ζ-potential, markedly reduced turbidity, and the highest dispersible protein fraction. Across treatments, interfacial metrics rose stepwise (AP 20.5 → 68.7%, Γ 1.05 → 3.35 mg m-2), tracking increases in emulsifying activity/stability and foam capacity/stability. A selective-solubility assay showed concurrent increases in hydrophobic, electrostatic and hydrogen-bonding contributions, consistent with the hypothesis that cavitation exposes hydrophobic/cationic patches that are rapidly captured in situ by PEC, creating an anionic corona that provides hydrophobic anchoring and electrostatic/steric locking. Spectroscopy and -SH/S-S analysis supported β-ordering and thiol-disulphide reshuffling within PEC-bound, ultrasound-unfolded protein. Volatile profiling indicated reduced aldehydes/sulphur notes in PEC → US, aligning with a denser interfacial film. Overall, sequence-controlled PEC → US provides a mechanistic, food-grade and scalable route to yeast-protein ingredients with enhanced dispersibility, higher interfacial loading (AP, Γ) and improved functional and flavour attributes.

Insect protein is a sustainable new alternative protein resource. This study investigated the impact of substituting lean pork with different proportions (5%, 10%, 15%, and 20%) of black soldier fly (Hermetia illucens) larvae protein (BSFLP) on the quality of low-salt composite sausages. The results demonstrated that appropriate BSFLP substitution could improve the quality of the sausages. Compared to traditional sausages, composite sausages exhibited a slightly yellower color, but the color difference was sensorially imperceptible (ΔE* < 3) at substitution rates ≤15%. Under low-salt treatment, there were no significant changes in the hardness, springiness, gumminess, and chewiness of the sausages (P > 0.05). As the BSFLP substitution level increased, no significant changes in springiness or gumminess were observed (P >0.05). Based on dynamic rheology and Fourier-transform infrared (FTIR) spectroscopy results, BSFLP contributed to maintaining the gel network structure and viscoelastic properties of the sausage matrix, thereby reducing cooking loss and enhancing emulsion stability. Regarding flavor, electronic nose analysis showed that BSFLP incorporation promoted the formation of aromatic compounds. Further analysis by GC-IMS indicated that substitution rates of 10% and 15% resulted in a richer flavor profile in composite sausages. Additionally, at a 15% substitution rate, the in vitro digestibility of the sausages reached 82.24%. In conclusion, the incorporation of BSFLP provides a viable technological pathway for sustainable meat products.

Single-cell proteins can complement plant isolates, yet mechanism-driven comparisons under identical conditions are scarce. We benchmarked a Saccharomyces yeast protein isolate (YP) against soy, potato, pumpkin seed, and oat isolates using complementary structural analyses (scanning electron microscopy, circular dichroism/Fourier transform infrared spectroscopy, X-ray diffraction, fluorescence, and particle size/zeta-potential) and food-relevant tests (solubility, surface hydrophobicity, emulsification/foaming, 15% w/w rheology, and in vitro digestibility) at standardized conditions (pH 7, low ionic strength). YP was beta-sheet-rich, compact, and the most hydrophobic. YP showed the highest emulsifying activity and strong foaming, whereas soy showed the highest emulsion stability index over 10 min, indicating a formation-stability trade-off. At 15% solids, YP dispersions had the lowest viscosity and high digestibility. Interfacial extensional rheology, droplet size evolution in multicomponent matrices, and functionality across pH/ionic strength were not quantified; therefore, conclusions about dynamic stability are limited. Findings link structure and surface chemistry to interfacial behavior, guiding formulation and blend strategies coupling rapid formation (YP) with higher short-term stability (soy).

Lipid oxidation in edible oils causes quality deterioration, necessitating effective antioxidants. Thiodipropionic acid (TDPA), an undesignated food additive in Korea, has attracted attention due to its high thermal stability. In this study, an HPLC-PDA method was developed and validated for quantifying TDPA in vegetable oils. The method demonstrated excellent specificity, linearity (R2 > 0.999), sensitivity, accuracy, and precision, with detection and quantification limits of 0.44 and 1.33 μg/mL, respectively. Measurement uncertainty analysis identified the calibration curve and reference material as major contributors. TDPA was not detected in 50 commercial vegetable oil samples. Under accelerated oxidation conditions (60 °C for 12 days), TDPA retained more than 70% of its initial concentration and showed delayed yet sustained suppression of lipid oxidation compared to BHA and BHT. These results indicate that TDPA may function as a long-acting antioxidant and that the validated method is suitable for regulatory monitoring and food safety assessment.

Background: Bioactive compounds in foods and nutrition-oriented products often exhibit limited intestinal bioaccessibility due to processing stresses and premature degradation or non-specific release during gastrointestinal transit. Food-grade protein carriers are therefore required to protect labile actives and enable controlled, siteadapted delivery. Lysozyme (EC 3.2.1.17), characterized by a disulfide bond-stabilized structure and strong cationic nature, has recently gained attention as a functional building block for protein-based delivery systems, while retaining intrinsic biological activity. Scope and approach: This review systematically examines lysozyme-based protein delivery systems with a focus on how gastrointestinal environmental factors induce structural remodelling and, in turn, regulate loading stability, release behavior, and intestinal bioaccessibility. By integrating evidence across charge-driven complexes and coacervates, nano- and microparticles, Pickering emulsions, hydrogels, fibrillar or tubular assemblies, and film-based systems, the review elucidates how differences in assembly pathways and interfacial organization translate into divergent delivery outcomes. Particular emphasis is placed on the roles of pH gradients, ionic strength, digestive enzymes, bile salts, mucus interactions, and microbiota-associated effects in reshaping lysozyme assemblies, modulating carrier-mucus interactions, and ultimately determining intestinal retention, transport, and bioactive exposure. On this basis, strategies such as polysaccharide/protein co-assembly, interfacial engineering, regulation of self-assembly, and chemical or enzymatic modification are synthesized as rational approaches to directionally optimize gastrointestinal delivery performance. Key findings and conclusions: Evidence indicates that lysozyme enables diverse delivery structures through electrostatic complexation, interfacial stabilization, and self-assembly, thereby enhancing protection of bioactives and supporting controlled intestinal release. Importantly, gastrointestinal factors actively remodel lysozyme assemblies, while interactions with the mucus layer critically determine retention, penetration, and bioaccessibility, representing an emerging design focus. Remaining challenges include gastrointestinal degradation, performance variability across food matrices and processing conditions, allergenicity and regulatory constraints, and the lack of quantitative evaluation frameworks. Overall, lysozyme represents a promising, designable protein carrier for intestinal-oriented delivery in functional foods.

Microbial single-cell proteins (SCPs) made from bacteria, yeast, and algae are gaining popularity due to the growing demand for sustainable protein substitutes worldwide. These proteins, which have an in vitro digestibility of over 85

This study aimed to establish a high-performance liquid chromatography coupled with photodiode array detection (HPLC–PDA) method for the simultaneous quantification of 12 ginsenosides in red ginseng sprout (RGS) extract produced from smart-farm-cultivated ginseng sprouts and to evaluate its antioxidant activity as part of a quality assessment framework. Twelve representative major and heat-transformed minor ginsenosides were selected to capture the characteristic protopanaxadiol and protopanaxatriol profiles of RGS. Hydroponically cultivated ginseng sprouts were subjected to nine cycles of steaming and drying, followed by pressurized extraction. The total ginsenoside content was 31.54 mg/g, with Re and Rd as the predominant ginsenosides. The extract exhibited a high total phenolic content (7.98 mg gallic acid equivalents per gram) and flavonoid content (4.65 mg rutin equivalents per gram). Antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH IC50 = 7.88 mg/mL) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS IC50 = 24.81 mg/mL) radical scavenging assays. Pearson’s correlation analysis revealed strong positive correlations between ginsenosides (Re, Rg2, Rd, and Rh1), phenolic/flavonoid content, and antioxidant activity (R > 0.84, p < 0.01). This study provides an HPLC–PDA platform that achieves baseline-resolved, simultaneous quantification of 12 ginsenosides in RGS and links this compositional profile to antioxidant markers, supporting the quality control of smart-farm-derived ginseng products.

Aging is marked by a decline in physiological functions and an increased susceptibility to neurodegenerative disorders. As the aging population rapidly expands, optimizing dietary nutrients has become a crucial strategy for promoting healthy aging. Bioactive compounds, abundant in dietary sources, offer a promising solution to reduce the risks of age-related diseases. Focusing on Caenorhabditis elegans (C. elegans) models and clinical research, this review synthesizes recent advances in understanding the anti-aging effects and mechanistic insights of dietary bioactive compounds, such as fisetin, quercetin, epicatechin, nobiletin, naringenin, nomilin, resveratrol, ergothioneine, coumarin, sesamin and oleic acid. By exploring the metabolic similarities between C. elegans and humans, we propose C. elegans model serves as a pioneer for discovering dietary anti-aging compounds, which enables high-throughput screening. This up-to-date summary of the anti-aging effect of dietary bioactive compounds has demonstrated powerful potential for promoting healthy aging in the human population. Future research should focus on elucidating the bioavailability, metabolic interactions, and synergistic effects of these bioactive compounds to facilitate their translation into effective dietary interventions.

The application of chitin has significantly expanded, particularly in the formulation of protein-based complexes stabilized by electrostatic interactions, which are crucial in the development of Pickering emulsions. This study systematically investigates how variations in pH affect the molecular structure, interfacial properties, and emulsifying performance of egg white protein (EWP) complexes with chitin nanofibers (ChNFs). The findings reveal that electrostatic interactions between ChNFs and EWP substantially influence the dispersion and morphology of the complexes across a pH range of 2.0-9.0. Spectral analysis indicates that the incorporation of ChNFs leads to a slight reduction in surface hydrophobicity and fluorescence intensity of EWP, enhancing the protein's structural flexibility. Additionally, adsorption kinetics and dilational viscoelasticity measurements demonstrate that ChNFs significantly increase EWP's equilibrium interfacial pressure (up to 25 mN/m) and viscoelastic modulus, indicating improved stability at the oil-water interface. Notably, emulsions stabilized by EWP/ChNF complexes at pH values between 5.0 and 7.0 exhibit a more uniform droplet size (approximately 200 nm) and enhanced stability, with turbidity measurements reaching maximum values of 0.85. These results underscore the potential of chitin nanofibers as sustainable emulsifiers in food applications, providing a viable alternative to synthetic emulsifiers.

Pork is highly susceptible to oxidative degradation and microbial contamination during storage. We developed an active packaging film incorporating a clove essential oil Pickering emulsion (CEO-PE) to extend the shelf life of chilled pork. CEO-PE exhibited strong physical stability with uniform droplet distribution and a ζ-potential of -41.5 mV. FTIR and CLSM analyses confirmed robust interfacial assembly of chitin nanofibers around oil droplets. The CEO-PE system significantly enhanced antioxidant activity, as evidenced by ABTS and DPPH radical scavenging assays and effectively inhibited Escherichia coli and Staphylococcus aureus. In pork preservation, CEO-PE reduced lipid oxidation and microbial growth, leading to a 48.3 % decrease in TBARS and a 2.1 log CFU/g reduction in viable counts by day 12. The shelf life of treated pork was extended to 12 days, compared to 6 days for the control. These results demonstrate the potential of chitin nanofiber-stabilized Pickering emulsions as an effective strategy for incorporating essential oils in food preservation.

The environmental persistence of petroleum-based plastics has driven the development of sustainable food packaging alternatives, with nanocellulose (NC) emerging as a promising candidate. NC encompasses cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs), and bacterial nanocellulose (BNC), whose nanoscale morphology, crystallinity, and surface chemistry govern barrier performance, mechanical reinforcement, and functionality in food systems. Laboratory studies demonstrate that NC-based films can reduce oxygen transmission to near-commercial ethylene vinyl alcohol (EVOH) levels and enhance tensile strength, while incorporation of antimicrobials, antioxidants, or pH-sensitive dyes enables active and intelligent packaging. Despite these advantages, major barriers remain: moisture sensitivity leads to barrier collapse above 70–75

Novel biodegradable and antibacterial edible films were fabricated by incorporating E-poly-l-lysine (EPL) into egg yolk granules, gelatin, and sodium carboxymethyl cellulose matrices. With increasing EPL concentration (0.3-0.9 %), water vapor permeability decreased to 0.215 ± 0.005 g.mm/m2.h.Kpa, while the water contact angle increased to 79.8°, enhancing transparency. X-ray diffraction, attenuated total reflectance-Fourier transform infrared spectroscopy, and scanning electron microscopy revealed the uniform dispersion of the EPL in the matrix, likely due to enhanced intermolecular interaction. The 0.9 %-EPL film exhibited strong antimicrobial activity and biodegraded in soil within seven days. Additionally, chicken meat packaged with films was stored at 4 °C for 8 days. Results showed that the 0.9 %-EPL film significantly reduced the thiobarbituric acid reactive substances, pH, and total viable count, thereby extending its shelf life. In summary, the EPL-enhanced egg yolk granules/gelatin/CMC edible film exhibits significant potential as an eco-friendly antimicrobial packaging material.

Solid particles are essential for stabilising Pickering emulsions and improving interfacial catalytic reactions. We constructed magnetic polydopamine nanoparticles to stabilise lipase-Pickering emulsions for olive oil deacidification. The results showed that the nanoparticles had a core-shell structure with an average particle size of 605.8 nm, a zeta potential of-39.3 mV and a contact angle of 55.9 degrees, which effectively stabilised the emulsion. The particles were added to the lipase solution and sonicated to construct the emulsion system. The emulsion droplets were the smallest and most uniformly distributed under 400 W ultrasonic irradiation for 10 min. The lipase adsorbed on the oil-water interface and promoted the hydrolysis of olive oil. The released fatty acid content increased 1.7-fold compared with the non-emulsion. This study not only provides a new immobilisation method for the interfacial catalysis of lipase but also provides ideas for the high-value utilisation of high acid- value oil resources.

The development of natural and sustainable antimicrobial agents is of growing interest in food science. In this study, ovotransferrin (OVT) was thermally polymerized to prepare OVT fibrils (OVTF). Structural analyses, including Thioflavin T fluorescence, zeta potential, surface hydrophobicity, and transmission electron microscopy, confirmed the successful fibrillation and revealed distinct physicochemical features compared with OVT monomers and oligomers. The antibacterial activity of OVTF was evaluated against S. aureus and E. coli. OVTF exhibited significantly lower minimum inhibitory concentrations (64 μg/mL for S. aureus and 128 μg/mL for E. coli) and induced marked membrane disruption, as evidenced by permeability assays, confocal microscopy, and scanning electron microscope observations. The enhanced antibacterial effect was attributed to the combined contribution of electrostatic interactions and hydrophobic binding to bacterial membranes. These findings highlighted the dual mechanism of ovotransferrin fibrils—iron withholding and membrane disruption—and demonstrated their potential as natural antimicrobial agents with promising applications in food preservation and safety.

Background: Chitin is natural polysaccharide, and after being modified at the nanoscale, it offers benefits such as improved dispersibility. With the growth of the population and the change in dietary patterns, nano chitin (NC) has emerged as a health-conscious option, mainly showing potential in modulating gut health. Scope and approach: This review provides a detailed summary of NC's sources and preparation methods. We focus on discussing its physiological mechanisms in gut health regulation and exploring its biocompatibility and toxicity. Lastly, the paper outlines NC's applications in the food industry. Key findings and conclusions: The NC prepared by synergistic multiple methods has properties such as a high aspect ratio and high specific surface area. Furthermore, NC's gut health benefits are associated with intervention in the intestinal barrier. It also showed optimistic conclusions in biocompatibility and cytotoxicity, leading to its health benefits being applied in a variety of scenarios, such as functional food ingredients, bioactive compound delivery systems, and food contact materials. In conclusion, we aim to provide new insights and perspectives on the role of NC in the food industry.

Chitin nanocrystals (ChNs) have the potential for stabilizing Pickering emulsions. This study compares the effects of ultrasound-assisted shear homogenization and shear homogenization alone on Chitin Nanocrystals (ChNs)-based Pickering emulsions. Ultrasound-assisted shear homogenization produced positively charged emulsions with a 5-7 μm droplet size and improved stability. The creaming index of emulsions after storage decreased from 60.7 % (shear homogenization alone) to 17.8 % with ultrasound treatment. Emulsions prepared with ultrasound-assisted shear homogenization exhibited higher zeta potential, viscosity, and storage modulus than those prepared by shear homogenization alone. The mechanism involves forming a weak flocculating network, enhancing stabilization and gel-like behavior. Optical microscopy and CLSM analysis showed that ultrasound treatment reduced droplet size and prevented phase separation. In conclusion, ultrasound-assisted shear homogenization significantly enhances the stability of ChNs-based emulsions, providing a theoretical foundation for food science applications.

Distiller's grains (DGS), a rich protein byproduct of brewing, is mainly used as animal feed due to the challenges in protein extraction techniques and the lack of clarity regarding the potential applications. The insufficient development of DGS limits its high-value utilization. Therefore, this work aims to comprehensively review the latest progress in DGS protein separation, elaborate on their structural and functional characteristics, and emphasize potential applications and future research directions. The extraction and application of DGS proteins mainly focus on the total protein as well as specific fractions such as prolamins and glutelins. DGS proteins can be extracted through a series of techniques, including conventional chemical, enzymatic, and physical-assisted methods, which have a significant impact on their structural and functional properties. Their unique functional characteristics have made DGS proteins key components in the fields of bulk food ingredients, drug delivery systems, and bioactive peptide research. In addition, based on their excellent hydrophobicity and assembly properties, the potential of DGS proteins as biodegradable food-grade films is attracting increasing research attention. Future research should innovate extraction methods and identify influential applications to address the problem of protein scarcity in food processing and enhance the value of proteins.

Pickering emulsions are widely utilized in the food industry due to their excellent stability and inherent safety. Ovomucin (OVN), a natural protein recognized for biocompatibility, remains underexplored in emulsion stabilization. This study prepared ovomucin-xanthan gum (OVN-XG) nanoparticles via a pH cycling method and systematically evaluated their characteristics and stabilization efficiency in Pickering emulsions. Results demonstrated that xanthan gum underwent deacetylation during the transition from alkaline to neutral conditions, significantly improving interaction with OVN. Optimal nanoparticle formation occurred at an OVN-to-XG ratio of 10:2, yielding nanoparticles sized approximately 208.77 nm. OVN-XG nanoparticles effectively stabilized Pickering emulsions under varied oils, temperatures, pH conditions, ionic strengths, and freeze-thaw cycles. Stability increased notably at higher oil ratios, likely due to elevated emulsion viscosity, reducing droplet aggregation and phase separation. Consequently, OVN-XG nanoparticles exhibit superior performance, suggesting significant potential for creating more stable and nutritionally enhanced Pickering emulsions in food applications.