INFORM June 2026

EXTRACTS & DISTILLATES INFORM 35

Thais Lomonaco Teodoro da Silva teaches and conducts food

this study the influence of four different oil types (MCT, coco nut, olive and grapeseed oil) at different oil concentrations (0, 3, 6%) on the extrusion process and relevant quality characteristics of wheat glu ten-based meat analogs was evaluated. The vegetable oils were added as emulsions, and the die pressure measured during processing, as well as the rheological, textural, tri bological and sensory prop erties of the extrudates were characterized as a function of oil concentration and oil type. Extrudates without oil showed significantly higher storage moduli, which correlated with higher firmness and chewiness as measured by texture profile analysis. With increasing oil concentration, storage mod ulus, firmness and chewiness decreased significantly for all oil types, which was reflected in a higher perception of ten derness during sensory eval uation. Determination of polar compounds of the oils before and after extrusion processing showed that oils with a high degree of unsaturation, i.e., olive oil and grapeseed oil, are more susceptible to lipid oxi dation caused by high mois ture extrusion. However, sen sory evaluation did not reveal any rancid off-flavors associ ated with lipid oxidation in any of the extrudates, irrespec tive of oil type. Future studies could involve the evolution of oxidative degradation during shelf-life, and its implications on sensory properties.

chitosan film was confirmed to be suitable, as validated by antimicrobial tests, FTIR spec troscopy, and physicochem ical analyses. The combined HVEF and coating film more effectively delayed spoilage than individual treatments, maintaining favorable physi cochemical properties, color, texture, and well-organized muscle fiber structure with intact bundles in refrigerated fish fillets for 9 days. Multi-om ics analyses revealed that the combined treatment sup pressed the growth of Pseu domonas genus, reduced the accumulation of volatile saturated aldehydes and alcohols, and attenuated the production of non-volatile metabolites related to lipid oxidation and proteolysis. Sequential coating-HVEF treatment yielded the best measured parameters (except texture) and will have broad application prospects in fresh food packaging. EFFECTS OF ELECTRON BEAM IRRADIATION ON LIPID OXIDATION AND MYOFIBRILLAR PROTEIN OXIDATION IN VACUUM PACKAGED FRESH PORK DURING CHILLED STORAGE Li, H., et al. , Radiation Physics and Chemistry , 242, 113611, 2026. This study investigated the effects of electron beam irradiation (EBI) at different doses (0, 1, 3, 5, 7 or 9 kGy) on the total viable count and lipid or protein oxidative stabili ty of vacuum-packed fresh pork during chilled storage (4 °C, 15 days). Compared

science research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid

crystallization, and sonocrystallization.

Products of animal origin are largely characterized by high lipid concentrations. Due to their pronounced perishabili ty, these foods must undergo thermal processing which, while ensuring food safety and extending shelf life, signifi cantly impacts the oxidation of the constituent lipids. Con sequently, emerging technol ogies have proven to be vital assets in food preservation, as they ensure microbiological safety while exerting minimal influence on lipid oxidation. MULTI-OMICS REVEALS THE MECHANISM OF DELAYED LIPID OXIDATION AND PROTEOLYSIS IN FISH FILLETS PRESERVED BY HIGH VOLTAGE ELECTROSTATIC FIELD AND GRAPE POMACE CHITOSAN COATING Xie, B., et al. , Food Chemistry , 507, 148291, 2026. In this paper, high-voltage electrostatic field (HVEF) combined with grape pomace polyphenol-chitosan com posite coating film technology was used to study the quality, microbial community, and metabolite profile of refriger ated fish fillets stored at 4 °C. The incorporation of 3% poly phenol extract to modify the