Stability of soy protein isolate-citrus pectin stabilized Pickering emulsion and its application in pound cake.

Structurally stable zein-xanthan-starch Pickering emulsions enable quercetin protection and fat replacement in processed meat.

Although Pickering emulsions show great potential as fat substitutes, achieving low formulation cost and high bioactive retention under complex processing stresses remains a major challenge. In this study, quercetin-loaded zein/xanthan/corn starch (QZXC) particles were developed to fabricate food-grade Pickering emulsions. QZXC emulsions exhibited excellent environmental stability, maintaining high quercetin retention (81.8% for 65 °C and 81.7% for 100 °C) and antioxidant activity after thermal treatment, ultraviolet irradiation, and high-salt exposure. Rheological analyses demonstrated that emulsions preserved their viscoelasticity and structural integrity under processing stresses. QZXC emulsions successfully replaced up to 100% of fat in processed meat with acceptable cooking loss and sensory quality, whereas the 80% replacement achieved optimal texture and antioxidant performance. LF-NMR and texture profile analyses further confirmed that water mobility and product structure were minimally affected during storage. These findings demonstrate that QZXC emulsions are promising multifunctional fat replacers with enhanced stability, bioactive protection, and nutritional functionality.

INVESTIGATION THE TECHNOLOGICAL PARAMETERS OF THE FERMENTATION PROCESS OF A COMBINED DAIRY MIXTURE USING BUTTERMILK CONCENTRATE

Formulation and characterization of a corn starch-soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes.

Pre-velveting foods suffer from significant flavor loss and limited shelf life during storage, motivating a demand for multifunctional starch-based carriers. To address this, corn starch (CS)-soy protein isolate (SPI) coacervates with varying CS ratios were fabricated to encapsulate fennel essential oil (FEO), yielding a pre-velveting material with antimicrobial and flavor-enhancing properties. Results indicated that higher CS/SPI ratios (4,1 and 5,1) enhanced viscoelasticity and reduced particle size by forming a dense polysaccharide-protein network that inhibited FEO aggregation compared with the lower ratios. The resulting microcapsules (CSSP4 and CSSP5) similarly demonstrated improved DPPH radical scavenging capacity (59.49% and 56.15%, respectively) and enhanced thermal stability. SEM and XRD confirmed increased cross-linking of CS upon coacervation with SPI, which provided the basis for the improved encapsulation efficiency of FEO via the dense structure, while FTIR and molecular dynamics simulations indicated that this structure was primarily driven by hydrogen bonding and electrostatic interactions between CS and SPI, and the starch-protein interface was visualized. Electronic nose combined with GC-MS analyses identified anethole as the primary flavor compound of FEO microcapsules and showed that the stable structure delayed its release, with CSSP4 exhibiting the slowest release due to its higher density. Furthermore, among all formulations, CSSP4 showed the lowest TBARS values and pH increase, as well as the most favorable volatile profile and improved textural properties in cooked chicken cubes. This study presents a novel starch-based carrier designed to improve flavor retention and extend the shelf life of pre-velveting foods.

Pectin-induced quality improvement of pea protein emulsion template oleogels and their application as fat replacers in sponge cakes.

In this study, high-quality oleogels based on pea protein isolate and high-methoxyl pectin were prepared using an emulsion-templated approach. The role of high-methoxyl pectin in oleogel formation under different pH (6 and 7) and concentrations (0-1.5%) was investigated by analyzing emulsion stability and the resulting oleogel structure. Furthermore, their feasibility as butter substitutes in sponge cakes was evaluated. The results showed that pectin interacted with pea protein through hydrogen bonding and hydrophobic interactions, inducing slight conformational rearrangements, which in turn led to the strengthening of the interfacial film and reinforcement of the continuous-phase network. Consequently, emulsions showed smaller (10.91 μm) and more uniform droplets, lower zeta potential (-42.78 mV), higher contact angle (72.53°), and greater viscosity. Oleogels obtained at 1.5% pectin and pH 7 displayed the strongest solid-like structure with highest oil-binding capacity (99.49%), hardness (8.71 N) and gel strength (G' > 105 Pa). When fully replacing butter, oleogels produced sponge cakes showed no significant difference in specific volume (4.02 vs. 4.17 mL/g) and hardness (0.72 vs. 0.58 N) compared to the butter group (p > 0.05), highlighting their potential as saturated fat-free fat substitutes.

The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread

The development of structurally stable and nutritionally enhanced gluten-free bread is a major technological challenge due to the absence of a gluten network. This study investigates the role of zein, a hydrophobic corn prolamin, in green buckwheat dough systems and its impact on bread properties. Zein was extracted from corn gluten and incorporated at 0, 10, 20, and 30%. Zein incorporation significantly modified starch–protein interactions, promoting a composite matrix with enhanced thermomechanical stability. The 20% zein formulation showed optimal performance, with increased peak viscosity, higher C2 and C3 torque values, improved starch gelatinization, and a more cohesive microstructure. The scanning electron microscopy analysis confirmed a continuous protein–starch network, with the highest elasticity and cohesiveness (0.85 and 0.57, respectively). The optimized formulation maintained functional value and reduced the conditional glycemic index. In the 20% zein formulated sample, the rapidly digestible starch fraction decreased from 48.1% to 41.6%, while slowly digestible and resistant starch increased from 22.4% and 7.8% to 26.3% and 10.4%, respectively. Overall, zein enrichment effectively compensates for the absence of gluten, resulting in improved bread quality and controlled starch digestibility. These findings provide new insights into protein–starch interactions in gluten-free systems and support the application of zein as a functional structuring agent in pseudocereal-based bakery products.

Enhanced stability and controlled release of mandarin peel bioactives formulation for sustainable nutrition and next generation food system.

This study explored the microencapsulation of mandarin (Citrus reticulata) peel extract using ionic gelation and freeze-drying to improve the stability and bioavailability of citrus bioactives. Encapsulation involved sodium alginate, maltodextrin (MD), gum arabic (GA), and Aloe vera gel powder (0.3%), with a 20:80 core-to-wall ratio. Different formulations with varying MD and GA concentrations (total 2%) were tested for their effects on encapsulation efficiency, physicochemical properties, release behavior, and storage stability. Ionic gelation produced calcium-alginate beads with good biocompatibility but lower encapsulation efficiency; IG4 (1.5% MD, 0.5% GA) showed the best results in this group. Freeze-drying with ultrasonic homogenization significantly improved encapsulation efficiency, polyphenol retention, and antioxidant activity, with FD4 showing preferred formulation. Release studies revealed a biphasic, pH-dependent release profile, and MD-GA blends enabled controlled release, especially in FD4. Simulated gastrointestinal conditions showed higher release in the gastric phase, while FD4 and FD5 provided better protection and bioavailability. Storage stability followed first-order kinetics, with FD4 exhibiting the highest stability and longest shelf life. Overall, freeze-drying was more effective, thereby supporting the valorization of citrus waste to develop functional, antioxidant-rich food ingredients.