Search Results (217)

Snack foods (e.g., extruded flour-based products) are widely favored by consumers because of their convenience, affordability, and time-saving attributes. However, with the growing demand for high-quality snacks, several challenges have emerged that hinder industry development, such as relatively underdeveloped industrial standards, limited raw material diversity (primarily starch and soy protein), and, consequently, insufficient nutritional value. In this study, a novel type of puffed snack was developed using Alaskan pollock surimi and wheat flour using extrusion puffing technology. The effects of varying ratios of surimi to wheat flour (0:10, 1:9, 2:8, 3:7, and 4:6, which served as SFBC, SFB1, SFB2, SFB3, and SFB4, respectively), on the physicochemical properties, apparent morphology, microstructure, thermal stability, and protein structure of spicy strips were systematically investigated, and the interaction between extruded protein and flour mixtures was analyzed. The results indicated that increasing the proportion of surimi led to decreases in hardness, elasticity, and chewiness, whereas the moisture content and water solubility index increased. The maximum expansion rate (202.2%) was observed in the SFB1 sample. Morphological and microstructural observations further revealed that a higher surimi content resulted in a denser internal structure and a reduced degree of puffing. The protein distribution was relatively uniform, with large pores. Moreover, increased surimi content increased the proportion of immobilized water and improved the thermal stability. These findings provide valuable insights into starch–protein-complex-based extrusion puffing technologies and contribute to the development of innovative surimi-based puffed food products. Full article

Meat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor. In this study, we enhanced the fiber structure properties of high-moisture extruded peanut protein-based meat analogs by incorporating different starches (cassava starch, acetyl distarch phosphate [ADSP], and hydroxypropyl starch) to address challenges in water retention, emulsification, and digestibility. The impact of the starch content (0, 3, 6, 9, 12%) was assessed using low-field nuclear magnetic resonance, ultraviolet/fluorescence spectroscopy, differential scanning calorimetry, sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and functional tests. Compared with controls without starch, adding 6% ADSP significantly improved the water retention by forming a dense, charged network, reducing T_2b (0.37 ms) and T₂₂ (175.30 ms). ADSP (12%) enhanced the emulsification (activity index 10.28 m²/g, stability index 75%); the cassava starch (12%) increased the in vitro protein digestibility to 83% due to amylopectin degradation. Hydroxypropyl starch (6%) elevated the thermal stability (peak temperature 125.71 °C) by forming a viscous protective matrix (p < 0.05). Ultraviolet and fluorescence spectra indicated protein–starch interactions, with ADSP inducing the most pronounced conformational changes. This study demonstrated that the starch type and concentration critically modulate protein–starch interactions, offering guidance for enhancing the quality of meat analogs. Full article

Oat is a dual-purpose crop valued for both grain and forage. The stay-green (SG) trait, which delays leaf senescence and prolongs photosynthesis, has been shown to increase yield and quality in several crop species, yet its performance across diverse environments in oats remains underexplored. In this study, multi-location field trials were conducted in Ledu, Huangzhong and Haiyan, Qinghai Province, China, to comprehensively evaluate the performance of stay-green oat lines. The traits evaluated included grain yield components, nutritional quality, and seedling establishment traits. A TOPSIS (technique for order preference by similarity to an ideal solution) model, coefficient of variation (CV) and G × E (genotype × environment) visualization were used to assess adaptability, stability, and genotype × environment interactions. On average, the stay-green lines exhibited an 16.00% increase in plot yield and a 22.93% increase in thousand-grain weight compared to controls. Notable improvements were also observed in the starch (7.58% LN_SG in HZ and HY) and protein (3.58%, QY5_SG all the sites) contents, as well as multiple seedling establishment indices, with the seedling vigor indices increasing by more than 50%. Stability analysis further showed that the stay-green lines were stable in spike length, thousand-grain weight, water-soluble carbohydrates, and seed and seedling vigor. TOPSIS analysis identified ‘LN_SG’ as the top-performing and most adaptable genotype across all environments. Overall, stay-green oat lines demonstrated superior performance in grain yield, nutritional quality, and seedling establishment. These findings highlight their potential for field application and their value as parental materials in oat breeding programs enhancing environmental adaptability and stability. Full article

Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility and food safety. We explore recent advances in the use of naturally derived gel-forming polymers such as gelatin, chitosan, cellulose, alginate, and plant-based proteins as the structural backbone for edible scaffolds. Particular attention is given to the integration of food-grade functional additives into hydrogel-based scaffolds. These include nanocellulose, dietary fibers, modified starches, polyphenols, and enzymatic crosslinkers such as transglutaminase, which enhance mechanical stability, rheological properties, and cell-guidance capabilities. Rather than focusing on fabrication methods or individual case studies, this review emphasizes the material-centric design strategies for building scalable, printable, and digestible gel scaffolds suitable for cultured meat production. By systemically evaluating the role of each component in structural reinforcement and biological interaction, this work provides a comprehensive frame work for designing next-generation edible scaffold systems. Nonetheless, the field continues to face challenges, including structural optimization, regulatory validation, and scale-up, which are critical for future implementation. Ultimately, hybrid gel-based scaffolds are positioned as a foundational technology for advancing the functionality, manufacturability, and consumer readiness of cultured meat products, distinguishing this work from previous reviews. Unlike previous reviews that have focused primarily on fabrication techniques or tissue engineering applications, this review provides a uniquely food-centric perspective by systematically evaluating the compositional design of hybrid hydrogel-based scaffolds with edibility, scalability, and consumer acceptance in mind. Through a comparative analysis of food-safe additives and naturally derived biopolymers, this review establishes a framework that bridges biomaterials science and food engineering to advance the practical realization of cultured meat products. Full article

Cinnamomum camphora is an ecologically and economically significant species, highly valued for its essential oil production and environmental benefits. Although a tissue culture system has been established for C. camphora, large-scale propagation remains limited due to the inconsistent formation of adventitious roots (ARs). This study investigated AR formation from callus tissue, focusing on associated physiological changes and gene expression dynamics. During AR induction, contents of soluble sugars and proteins decreased, alongside reduced activities of antioxidant enzymes, including superoxide dismutase (SOD), peroxidase (POD), and polyphenol oxidase (PPO). Levels of indole-3-acetic acid (IAA) and abscisic acid (ABA) decreased significantly throughout AR formation. Zeatin riboside (ZR) levels initially declined and then rose, whereas gibberellic acid (GA) levels displayed the opposite trend. Comparative transcriptomic and temporal expression analyses identified differentially expressed genes (DEGs), which were grouped into four distinct expression patterns. KEGG pathway enrichment indicated that 67 DEGs are involved in plant hormone signaling pathways and that 38 DEGs are involved in the starch and sucrose metabolism pathway. Additionally, protein–protein interaction network (PPI) analysis revealed ten key regulatory genes, which are mainly involved in auxin, cytokinin, GA, ABA, and ethylene signaling pathways. The reliability of the transcriptome data was further validated by quantitative real-time PCR. Overall, this study provides new insights into the physiological and molecular mechanisms underlying AR formation in C. camphora and offers valuable guidance for optimizing tissue culture systems. Full article

The effects of germination on pea composition have been established. However, the effects of germination on the nutritional profile of different pea varieties have not been extensively reported. Therefore, five varieties (Passion, Greenwood, Durwood, Agassiz, and Treasure) of peas were germinated for up to six days, and their nutrient profiles, protein digestibility, in vitro protein digestibility corrected amino acid score (IV-PDCAAS), and antioxidant activity (DPPH) were determined. In addition, B vitamins were determined for the first time in most of the varieties evaluated. Germination enhanced protein digestibility across all varieties, whereas IV-PDCAAS tended to decrease with increasing germination day. The impact of germination on starch content varied, with decreasing percentages found in some varieties and increased percentages found in others. Soluble fiber increased and insoluble fiber decreased with increasing germination days. Thiamine and niacin tended to increase with increasing germination day, while pyridoxine and folate decreased. The radical scavenging activity of the germinated peas increased with increasing germination days. Overall, germination tended to improve the nutritional composition of peas, with only a few exceptions. Furthermore, the interaction effects between variety and germination day support the importance of knowing both variety and length of germination when creating germinated pea products. Full article

This study presents a comprehensive evaluation of starch-based gel formulations enriched with proteins and hydrocolloids for extrusion-based 3D food printing (3DFP). Food inks were prepared using corn or potato starch, protein concentrates (fava, whey, rice, pea and soya), and hydrocolloids (κ-carrageenan, arabic gum, xanthan gum, and carboxy methylcellulose). Their rheological, mechanical, and textural properties were systematically analyzed to assess printability. Among all formulations, those containing κ-carrageenan consistently demonstrated superior viscoelastic behavior (G′ > 4000 Pa), optimal tan δ values (0.096–0.169), and yield stress conducive to stable extrusion. These inks also achieved high structural fidelity (93–96% accuracy) and favourable textural attributes such as increased hardness and chewiness. Computational Fluid Dynamics (CFD) simulations further validated the inks’ performances by linking pressure and velocity profiles with rheological parameters. FTIR analysis revealed that gel strengthening was primarily driven by non-covalent interactions, such as hydrogen bonding and electrostatic effects. The integration of empirical measurements and simulation provided a robust framework for evaluating and optimizing printable food gels. These findings contribute to the advancement of personalized and functional 3D-printed foods through data-driven formulation design. Full article

The effects of octenyl succinic anhydride-modified hydrophobic starch (OSA starch) on the properties of myofibrillar protein (MP) emulsions were investigated. The results show that the stability of protein emulsions was significantly enhanced with the addition of OSA starch (0.25–1.0%), with the most pronounced effect observed at a 1% concentration. Concomitantly, increasing OSA starch concentrations led to a reduction in the fat globule size. Electrostatic interactions between anionic groups in the modified starch and myofibrillar proteins were observed, which effectively decreased the zeta potential of the emulsion to a minimum of −52.3 mV. However, in the composite emulsion system, a competitive relationship between OSA starch and myofibrillar proteins was evident, as reflected by the decrease in interfacial protein content from 1.16 mg/mL in the control (CK) group to 0.78 mg/mL in the OSA starch-treated group. Despite this competition, the overall emulsion stability was improved due to the synergistic effects of the modified starch and proteins. These findings suggest that OSA-modified starch holds promise as a stabilizer for enhancing the stability of myofibrillar protein emulsions. Full article

Early embryonic loss is a major cause of reproductive inefficiency in cattle, primarily due to premature luteolysis. Interferon tau (IFN-τ), secreted by the trophoblast, plays a critical role in maternal recognition of pregnancy by maintaining corpus luteum function. However, its practical application has been limited by its rapid degradation and short half-life in vivo. Here, we developed a novel formulation of recombinant bovine IFN-τ, combining chitosan-based microencapsulation with starch–chitosan hydrogel delivery, enabling sustained intrauterine release. This dual-delivery strategy offers a significant improvement over conventional IFN-τ administration methods that rely on repeated intrauterine infusions of soluble protein. The rbIFN-τ was expressed in Pichia pastoris, purified to 90.1% homogeneity, and structurally validated via homology modeling and molecular docking, confirming its interaction with type I interferon receptors. The encapsulated formulation retained antiviral activity, stimulated transcription of interferon-stimulated genes (PKR, OAS1, OAS2), and showed sustained release in vitro for up to 26 days. In vivo evaluation demonstrated safety and biological efficacy, with treated cattle showing inhibited luteolysis, sustained serum progesterone levels, and preserved corpus luteum integrity. This formulation represents a promising biotechnological approach to improve reproductive efficiency through a long-acting, species-specific IFN-τ delivery system. Full article

This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical properties of high-gluten wheat flours. The results revealed that, compared with a control sample, 3–10% of polydextrose addition significantly increased the hardness, adhesiveness, gumminess, and chewiness of steamed bread, but other textural parameters like springiness, cohesiveness, and resilience remained basically the same. Further, in contrast to the control sample, 3–10% polydextrose addition significantly reduced the specific volume and width/height ratio of steamed bread but increased the brightness index, yellowish color, and color difference; improved the internal structure; and maintained the other sensory parameters and total score. Polydextrose addition decreased the peak, trough, final, breakdown, and setback viscosity of the pasting of wheat flour suspension solutions but increased the pasting temperature. Polydextrose additions significantly reduced the enthalpy of gelatinization and the aging rate of flour paste but increased the peak temperature of gelatinization. A Mixolab revealed that, with increases in the amount of added polydextrose, the dough’s development time and heating rate increased, but the proteins weakened, and the peak torque of gelatinization, starch breakdown, and starch setback torque all decreased. Polydextrose additions increased the crystalline regions of starch, the interaction between proteins and starch, and the β-sheet percentage of wheat dough without yeast and of steamed bread. The amorphous regions of starch were increased in dough through adding polydextrose, but they were decreased in steamed bread. Further, 3–10%of polydextrose addition decreased the random coils, α-helixes, and β-turns in dough, but the 3–7% polydextrose addition maintained or increased these conformations in steamed bread, while 10% polydextrose decreased them. In unfermented dough, as a hydrogel, the 5–7% polydextrose addition resulted in the formation of a continuous three-dimensional network structure with certain adhesiveness and elasticity, with increases in the porosity and gas-holding capacity of the product. Moreover, the 10% polydextrose addition further increased the viscosity, freshness, and looseness of the dough, with smaller and more numerous holes and indistinct boundaries between starch granules. These results indicate that the 3–10% polydextrose addition increases the chewiness and freshness of steamed bread by improving the gluten network structure. This study will promote the addition of polydextrose in steamed bread to improve shelf-life and dietary fiber contents. Full article

Yam (Dioscorea spp.) provides various nutritional and medicinal benefits, including a high starch content, dietary fiber, essential micronutrients, and bioactive compounds. The molecular mechanisms underlying tuber expansion have not yet been clarified. Rapid alkalinization factor (RALF) genes, which mediate various processes in plants, are thought to contribute to the regulation of tuber growth; however, their role in yam development, especially in gibberellin (GA)-mediated processes, remains unclear. Here, we characterized seven DrRALF genes in the yam genome. Analysis of gene duplication demonstrated that the expansion of DrRALF genes was primarily driven by whole-genome duplication or segmental duplication. Phylogenetic analysis revealed that DrRALF genes were concentrated in specific clusters, indicating that their functions are relatively conserved. DrRALF5 was specifically expressed in the roots, and DrRALF2, DrRALF3, DrRALF4, and DrRALF6 were highly expressed in flowers. DrRALF1, DrRALF2, DrRALF3, DrRALF4, DrRALF5, and DrRALF6 were shown to play a role in tuber expansion. Subsequent qRT-PCR validation of four selected DrRALF genes confirmed the regulation of DrRALF2, DrRALF4, DrRALF5, and DrRALF6 by GA and PP333 (paclobutrazol, a GA biosynthesis inhibitor). Yeast one-hybrid assays further showed that the DrRALF6 promoter region interacted with the GA-signaling protein, DrDELLA1. Our findings provide novel insights into the regulatory network controlling yam tuber expansion, especially through the interaction between DrRALF6 and GA signaling pathways. Our results clarify the molecular mechanisms involved in tuber growth and propose a promising strategy for improving yam production through genetic manipulation of the GA-RALF signaling pathway. Full article

The study aimed to determine the physical and physicochemical properties of soybean grains using NIR spectroscopy coupled with multivariate data analysis. The experiment was carried out in two stages: first, individual characterization of defects and healthy grains; then, analyses of samples classified into different types (type I, type II, basic standard, and out of type). The centesimal composition of the grains (crude protein, lipids, water content, crude fiber, starch, and ash) was determined by NIR spectroscopy, and the data were analyzed by ANOVA, Scott-Knott test, principal component analysis (PCA), k-means clustering, and Pearson correlation. The results showed significant variations between defects and commercial types in all the variables evaluated (p < 0.05), with an emphasis on germinated grains (higher protein content) and broken grains (higher fiber content). The PCA explained 66.6% of the total variance in the defect sets and 52.2% of the types, allowing the formation of groups defined by the clustering algorithms. Pearson correlations indicated important interactions between the chemical variables, such as the negative correlation between protein and crude fiber (r = −0.73) and between lipids and water content (r = −0.66). It is concluded that the NIR method combined with multivariate modeling allows for the rapid assessment of soybean grain quality in real time, optimizing, reducing waste in, and increasing the efficiency of post-harvest processes. Full article

Maize is one of the top five field crops worldwide and is indispensable as animal feed, serves as a raw material in many industries, and is a staple for human food. However, its production is under increasing pressure mainly due to abiotic stress. Drought and excessive precipitation, air temperature fluctuations, and reduced soil fertility due to inadequate soil pH reactions are among the biggest challenges that must be overcome. Therefore, the goal of this study was to determine the effects of these combined stressful abiotic conditions on maize grain yield and quality and to determine the genetic-specific response of maize genotypes in such conditions. The experiment was set up in eastern Croatia according to the randomized complete block design in four replications. A total of 10 maize hybrids of different FAO maturity groups were evaluated across four diverse environments, each subjected to one or two abiotic stresses (extreme precipitation, drought, high air temperatures, and acidic soil). Analysis of variance revealed that all treatment effects were statistically significant, except for the effect of hybrids on grain yield. Depending on the effect of abiotic stress, the variations among environments were up to 51.4% for yield and up to 12.1%, 18.9%, and 0.81% for protein, oil, and starch content, respectively. Differences among hybrids were less pronounced for yield (7.9%), while for protein (13.5%), oil (17.3%), and starch content (1.5%) were similar. However, the largest variation was found for the interaction effect. In the conducted research, ENV2 recorded the highest grain yield, along with the highest oil and starch content, as well as the second-highest protein content, while the hybrid effect remained unclear. Generally, ENV4 had the greatest negative impact due to the combined effects of extreme abiotic stresses, including soil acidity, drought, and high air temperatures. Full article

Rice is a fundamental food source for more than fifty percent of the world’s population, significantly contributing to human nutrition and food security. Like other cereal grains, rice is rich in starch, although it also contains protein, vitamins, and minerals. Regular consumption of white rice has been reported to be positively associated with the increased risk of type 2 diabetes in rice-consuming countries due to the high glycemic index (GI) of white rice. However, the nutritional value and health effects of rice differ markedly depending on the variety and are influenced by processing methods, cooking styles employed, and the presence of other food components/ingredients. Therefore, this review examines the chemical compositions, starch structures, and glycemic indices of different rice types and the impact of processing techniques and genetic mutation on starch’s structure, amylose content, and GI. The interactions between rice starch and other food components, such as proteins, lipids, dietary fibers, and polyphenols, and their impact on the digestibility and GI of rice starch are also discussed. The purpose of this comprehensive review is to elucidate the strategies that can improve the nutritional advantages of rice and mitigate health issues, such as obesity, diabetes, and inflammation, linked to the long-term consumption of rice. Full article

Wheat (Triticum aestivum L.) is predominantly cultivated in the Atlantic Forest biome. However, the recent expansion of agricultural frontiers in Brazil has led to its introduction into the Savannah biome. The commercial and technological quality parameters of wheat are determined by the interaction between genotype and growing environment. In this context, the objective of this study was to evaluate the effects of six wheat genotypes cultivated in five distinct environments, three located in the Atlantic Forest biome and two in the Savannah biome. The results demonstrated that environmental conditions significantly influenced protein and starch contents, which in turn affected hectoliter weight and falling number. On the other hand, genotypic variation had a marked effect on thousand-grain weight, colorimetric parameters (L* and b*), water and sodium retention capacities, dough tenacity and extensibility, as well as gluten strength. Wheat genotypes cultivated in the Savannah biome exhibited superior baking performance and technological quality, characterized by elevated starch content, enhanced gluten strength (with the exception of the genotype Feroz), and greater dough tenacity (except for the genotype Guardião), when compared to those cultivated in the Atlantic Forest biome. These results highlight the potential for identifying more sustainable cultivation environments, considering the different biomes, for the production of wheat with superior nutritional and technological quality, promoting the efficient use of natural and economic resources throughout the production cycle. Full article