{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:01:29Z","timestamp":1792789289591,"version":"4.5.0"},"reference-count":48,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Mae Fah Luang University","award":["FRB690059\/0187"],"award-info":[{"award-number":["FRB690059\/0187"]}],"id":[{"id":"https:\/\/ror.org\/00mwhaw71","id-type":"ROR","asserted-by":"crossref"}]},{"award":["FRB690059\/0187"],"award-info":[{"award-number":["FRB690059\/0187"]}],"id":[{"id":"https:\/\/ror.org\/00mwhaw71","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Thailand Science Research and Innovation","id":[{"id":"https:\/\/ror.org\/000025p04","id-type":"ROR","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/000025p04","id-type":"ROR","asserted-by":"publisher"}]},{"name":"National Science, Research and Innovation Fund","award":["213305\/2026"],"award-info":[{"award-number":["213305\/2026"]}]},{"DOI":"10.13039\/501100004704","name":"National Research Council of Thailand","doi-asserted-by":"publisher","award":["N42A690538"],"award-info":[{"award-number":["N42A690538"]}],"id":[{"id":"10.13039\/501100004704","id-type":"DOI","asserted-by":"publisher"}]},{"award":["N42A690538"],"award-info":[{"award-number":["N42A690538"]}],"id":[{"id":"https:\/\/ror.org\/018wfhg78","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Peach palm (Bactris gasipaes) heart is a sustainable, fiber- and polysaccharide-rich ingredient with potential for plant-based food structuring. This study investigated peach palm heart powder (PPHP) as a functional co-ingredient in soy protein isolate (SPI)-based inks for extrusion-based 3D food printing, focusing on rheology, printability, microstructure, molecular interactions, texture, and in vitro digestibility. Increasing PPHP concentration enhanced apparent and complex viscosity, storage modulus (G\u2032), deformation resistance, and structural recovery while maintaining strong shear-thinning behavior, improving printing performance; PPHP8 showed the lowest dimensional deviation (0.25%) and highest shape fidelity (100.25%). PPHP was progressively incorporated into the SPI matrix, forming a denser protein\u2013polysaccharide network primarily through non-covalent interactions, as indicated by microstructural and SDS\u2013PAGE analyses. PPHP reduced hardness, gumminess, chewiness, and resilience but maintained springiness, enabling texture modulation, and FTIR\/PCA revealed a shift from \u03b1-helical toward \u03b2-sheet-rich protein conformations, consistent with enhanced hydrogen bonding. Protein hydrolysis during simulated digestion and B. longum subsp. longum viability were not significantly compromised by PPHP incorporation. These findings demonstrate that PPHP can be strategically incorporated to tailor the rheological and textural properties of SPI-based inks for 3D printing without compromising nutritional functionality, supporting its potential as a sustainable structuring ingredient for next-generation plant-based printed foods.<\/jats:p>","DOI":"10.3390\/foods15183336","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:12:09Z","timestamp":1789999929000},"page":"3336","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Multifunctional Effects of Peach Palm (Bactris gasipaes) Heart Powder on the Printability, Structural Properties, Probiotic Viability, and Gastrointestinal Digestion of Soy Protein-Based 3D-Printed Foods"],"prefix":"10.3390","volume":"15","author":[{"given":"Passakorn","family":"Kingwascharapong","sequence":"first","affiliation":[{"name":"Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0880-7031","authenticated-orcid":false,"given":"Jaksuma","family":"Pongsetkul","sequence":"additional","affiliation":[{"name":"School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1349-4033","authenticated-orcid":false,"given":"Supatra","family":"Karnjanapratum","sequence":"additional","affiliation":[{"name":"Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Pittaya","family":"Chaikham","sequence":"additional","affiliation":[{"name":"Division of Food Science and Technology Management, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya 13000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6664-3031","authenticated-orcid":false,"given":"Saroat","family":"Rawdkuen","sequence":"additional","affiliation":[{"name":"Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Sani","family":"Jirasatid","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5939-9648","authenticated-orcid":false,"given":"Samart","family":"Sai-Ut","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"de C\u00e1ssia Spacki, K., Corr\u00eaa, R.C.G., Uber, T.M., Barros, L., Ferreira, I.C.F.R., Peralta, R.A., de F\u00e1tima Peralta Muniz Moreira, R., Helm, C.V., de Lima, E.A., and Bracht, A. (2022). Full Exploitation of Peach Palm (Bactris gasipaes Kunth): State of the Art and Perspectives. Plants, 11.","DOI":"10.3390\/plants11223175"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Sharma, K., Phongthai, S., Zhang, W., Wu, S., Jung, Y.H., and Rawdkuen, S. (2025). Unlocking the Potential of Peach Palm (Bactris gasipaes Kunth) for Plant-Based Foods: A Review of Nutritional, Techno-Functional, and Bioactive Attributes. Foods, 14.","DOI":"10.3390\/foods14234134"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Sharma, K., Konsue, N., Sai-Ut, S., Onsaard, E., Zhang, W., Wu, S., Huang, J.Q., Jung, Y.H., and Rawdkuen, S. (2026). Peach Palm (Bactris gasipaes) as a Sustainable Source of Plant Proteins, Dietary Fiber and Other Functional Ingredients: Recovery Techniques and Functional Food Applications. Foods, 15.","DOI":"10.3390\/foods15040736"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1007\/s10068-024-01779-7","article-title":"Advances in 3D Food Printing Technology: Innovation and Applications in the Food Industry","volume":"34","author":"Rinshana","year":"2025","journal-title":"Food Sci. Biotechnol."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Arshad, A., Zhao, J., Sun, Y., Li, X., Gao, K., and Liang, J. (2026). Exploring Plant-Based Materials in 3D Printing: Developing Sustainable, Nutrient-Rich Inks for Personalized Nutrition and Special Dietary Needs. J. Future Foods.","DOI":"10.1016\/j.jfutfo.2026.01.033"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"136651","DOI":"10.1016\/j.foodchem.2023.136651","article-title":"Development of High Internal Phase Emulsions with Noncovalent Crosslink of Soy Protein Isolate and Tannic Acid: Mechanism and Application for 3D Printing","volume":"427","author":"Hu","year":"2023","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"110737","DOI":"10.1016\/j.foodhyd.2024.110737","article-title":"Development of Soy Protein Emulsion Gels-Based 3D Printed Dysphagia Foods: Effects of the Egg White Protein Supplementation","volume":"160","author":"Zhao","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1007\/s13197-010-0162-6","article-title":"Hydrocolloids as Thickening and Gelling Agents in Food: A Critical Review","volume":"47","author":"Saha","year":"2010","journal-title":"J. Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"100293","DOI":"10.1016\/j.fhfh.2026.100293","article-title":"Plant-Based Hydrocolloids as Functional and Sustainable Alternatives to Gelatin in Food Systems: Sources, Properties, Applications, and Critical Challenges","volume":"9","author":"Forooghi","year":"2026","journal-title":"Food Hydrocoll. Health"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"109942","DOI":"10.1016\/j.foodhyd.2024.109942","article-title":"Rheological and Mechanical Behavior of Soy Protein-Polysaccharide Composite Paste for Extrusion-Based 3D Food Printing: Effects of Type and Concentration of Polysaccharides","volume":"153","author":"Wang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"5868","DOI":"10.1039\/D4FO00982G","article-title":"Development of Soy Protein Isolate Gels Added with Tremella Polysaccharides and Psyllium Husk Powder as 3D Printing Inks for People with Dysphagia","volume":"15","author":"Liu","year":"2024","journal-title":"Food Funct."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"145415","DOI":"10.1016\/j.ijbiomac.2025.145415","article-title":"Naematelia aurantialba Polysaccharide: Enhancing 3D Printability of Soy Protein Gel via Rheology and Interactions Improvement","volume":"319","author":"Xu","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_13","first-page":"1","article-title":"A Pectic Polysaccharide from Peach Palm Fruits (Bactris gasipaes) and Its Fermentation Profile by the Human Gut Microbiota In Vitro","volume":"9","author":"Cipriani","year":"2017","journal-title":"Bioact. Carbohydr. Diet. Fibre"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1038\/227680a0","article-title":"Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4","volume":"227","author":"Laemmli","year":"1970","journal-title":"Nature"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"106315","DOI":"10.1016\/j.psj.2025.106315","article-title":"Molecular Structural Changes of Korat Chicken Meat as Affected by Packaging Conditions during Cold Storage: Correlation to Textural Traits and Sensory Acceptance","volume":"105","author":"Indriani","year":"2026","journal-title":"Poult. Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1039\/C3FO60702J","article-title":"A Standardised Static In Vitro Digestion Method Suitable for Food\u2014An International Consensus","volume":"5","author":"Minekus","year":"2014","journal-title":"Food Funct."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Verhoeckx, K., Cotter, P., L\u00f3pez-Exp\u00f3sito, I., Kleiveland, C., Lea, T., Mackie, A., Requena, T., Swiatecka, D., and Wichers, H. (2015). InfoGest Consensus Method. The Impact of Food Bioactives on Health: In Vitro and Ex Vivo Models, Springer. Chapter 2.","DOI":"10.1007\/978-3-319-16104-4"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Pongsetkul, J., Watchasit, S., Petcharat, T., Arnold, M., Rajagukguk, Y.V., Kingwascharapong, P., Karnjanapratum, S., Kaewprachu, P., Grossmann, L., and Jung, Y.H. (2026). Plant-Based Protein Bioinks with Transglutaminase Crosslinking: 3D Printability and Molecular Insights from NMR and Synchrotron-FTIR. Foods, 15.","DOI":"10.3390\/foods15020322"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"e00129","DOI":"10.1016\/j.bprint.2021.e00129","article-title":"Insights on Shear Rheology of Inks for Extrusion-Based 3D Bioprinting","volume":"22","author":"Amorim","year":"2021","journal-title":"Bioprinting"},{"key":"ref_20","first-page":"12067","article-title":"Structure and Flow-Viscosity of Filled-Polymer-Based 3D Printing Ink: Exploration through Coarse-Grained Molecular Dynamics","volume":"11","author":"Mohottalalage","year":"2026","journal-title":"ACS Omega"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Yiasmin, M.N.M., Al Azad, S., Easdani, M., Islam, M.S., Hussain, M., Cao, W., Chen, N., Uriho, A., Asaduzzaman, M., and Xiao, H. (2024). A Review of Polysaccharide\u2013Protein Interactions in Food Systems: Mechanisms, Stability, and Applications. Preprints.","DOI":"10.20944\/preprints202412.0091.v1"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"147688","DOI":"10.1016\/j.foodchem.2025.147688","article-title":"Multi-Network Crosslinked Plant-Based Hydrogels with Enhanced Mechanical Performance for 3D-Printed Edible Cartilage Analogues","volume":"502","author":"Liu","year":"2026","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"e13996","DOI":"10.1111\/jfpe.13996","article-title":"Potentials of 3D Extrusion-Based Printing in Resolving Food Processing Challenges: A Perspective Review","volume":"45","author":"Agunbiade","year":"2022","journal-title":"J. Food Process Eng."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Su, X., Zou, L., Li, P., Wang, Y., Hu, X., Cui, W., Zhou, K., Zhou, H., and Xu, B. (2026). High Moisture Extrusion-Driven Innovations in Plant-Based Meat Products: A Systematic Review of Principles, Food Components, Edible Attributes, and Future Development. J. Future Foods.","DOI":"10.1016\/j.jfutfo.2025.12.045"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.foodhyd.2016.12.007","article-title":"Effect of Temperature, Ionic Strength and 11S Ratio on the Rheological Properties of Heat-Induced Soy Protein Gels in Relation to Network Proteins Content and Aggregates Size","volume":"66","author":"Wu","year":"2017","journal-title":"Food Hydrocoll."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"147782","DOI":"10.1016\/j.foodchem.2025.147782","article-title":"Fabrication of Edible Inks for 3D Food Printing: High Internal Phase Pickering Emulsions Stabilized by Polysaccharide-Polyphenol Particles","volume":"503","author":"Ji","year":"2026","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"112067","DOI":"10.1016\/j.foodhyd.2025.112067","article-title":"Combining Protein Fibrosis with Dynamic Non-Covalent Crosslink to Improve the Mechanical Properties of High Internal Phase Emulsion and Its Application in Hollow Model Printing","volume":"172","author":"Guo","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"112124","DOI":"10.1016\/j.foodhyd.2025.112124","article-title":"Changes in the Structure and Properties of Soy Protein Isolate\u2013Citrus Pectin Composite Particles under pH Control and Their Formation Mechanism","volume":"172","author":"Yang","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"124188","DOI":"10.1016\/j.carbpol.2025.124188","article-title":"Protein-Polysaccharide Complexes from Soy Protein and Carrageenan Obtained by Electrosynthesis","volume":"368","author":"Maciejaszek","year":"2025","journal-title":"Carbohydr. Polym."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"149476","DOI":"10.1016\/j.ijbiomac.2025.149476","article-title":"Enzyme-Assisted Extraction of Navy Bean Protein from Whole and Dehulled Flour: Effects on Extractability, Structure, and Techno-Functional Properties","volume":"337","author":"Khan","year":"2026","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Gan, J., Chen, H., Liu, J., Wang, Y., Nirasawa, S., and Cheng, Y. (2016). Interactions of \u03b2-Conglycinin (7S) with Different Phenolic Acids\u2014Impact on Structural Characteristics and Proteolytic Degradation of Proteins. Int. J. Mol. Sci., 17.","DOI":"10.3390\/ijms17101671"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Jin, X., Qu, R., Wang, Y., Li, D., and Wang, L. (2022). Effect and Mechanism of Acid-Induced Soy Protein Isolate Gels as Influenced by Cellulose Nanocrystals and Microcrystalline Cellulose. Foods, 11.","DOI":"10.3390\/foods11030461"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"126876","DOI":"10.1016\/j.foodchem.2020.126876","article-title":"Gel Properties and Formation Mechanism of Soy Protein Isolate Gels Improved by Wheat Bran Cellulose","volume":"324","author":"Xiao","year":"2020","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"115873","DOI":"10.1016\/j.foodres.2025.115873","article-title":"Insights into the Material and 3D Printing Behaviour of Fiber-Enriched Protein Gels","volume":"203","author":"Addo","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"686","DOI":"10.1016\/j.fbp.2025.11.009","article-title":"Optimization of Emulsion Stability with Protein\u2013Polysaccharide Complexes: Effects of Soy Protein\/Sodium Alginate Ratio and of Homogenization Methods","volume":"154","author":"Albano","year":"2025","journal-title":"Food Bioprod. Process."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1248","DOI":"10.1016\/j.psj.2020.10.027","article-title":"Meat Quality and Raman Spectroscopic Characterization of Korat Hybrid Chicken Obtained from Various Rearing Periods","volume":"100","author":"Katemala","year":"2021","journal-title":"Poult. Sci."},{"key":"ref_37","first-page":"84","article-title":"Changes in Tenderness and Water-Holding Capacity and Underlying Mechanism during Beef Stewing","volume":"39","author":"Sun","year":"2018","journal-title":"Food Sci."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Fan, Y., Kou, Z., Cao, J., Wang, Z., Zhang, T., Han, R., and Che, D. (2025). Dynamic Changes in Amino Acid Release Patterns of Different Plant Protein Sources during In Vitro Digestion and Their Nutritional Value Assessment. Animals, 15.","DOI":"10.3390\/ani15213094"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"145601","DOI":"10.1016\/j.foodchem.2025.145601","article-title":"Myofibrillar Protein Gel Incorporated with Soybean Dietary Fiber and Sodium Substitutes: Synergetic Effect on Gel Properties and In Vitro Gastric Digestion","volume":"492","author":"Nie","year":"2025","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"110653","DOI":"10.1016\/j.foodhyd.2024.110653","article-title":"Underlying Mechanisms of Different Polysaccharides on the Texture Characteristics and Protein Digestibility of Soybean Curd","volume":"159","author":"Hu","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"4998","DOI":"10.1021\/acs.jafc.4c11949","article-title":"Relevance of Protein-Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods","volume":"73","year":"2025","journal-title":"J. Agric. Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"104757","DOI":"10.1016\/j.tifs.2024.104757","article-title":"Effect of Polysaccharide-Induced Viscosity on the Digestion of Proteins, Fats, and Carbohydrates in Food: A Comprehensive Review and Future Perspectives","volume":"153","author":"Karim","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Liu, S., Ren, F., Zhao, L., Jiang, L., Hao, Y., Jin, J., Zhang, M., Guo, H., Lei, X., and Sun, E. (2015). Starch and Starch Hydrolysates Are Favorable Carbon Sources for Bifidobacteria in the Human Gut. BMC Microbiol., 15.","DOI":"10.1186\/s12866-015-0362-3"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"109569","DOI":"10.1016\/j.foodres.2020.109569","article-title":"Characterization and Technological Properties of Peach Palm (Bactris gasipaes var. gasipaes) Fruit Starch","volume":"136","author":"Felisberto","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"2250","DOI":"10.1021\/acs.jafc.3c09327","article-title":"Characterization of Various Noncovalent Polyphenol\u2013Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation","volume":"72","author":"Cai","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"28738","DOI":"10.1021\/acsomega.4c03095","article-title":"Peach Palm Fruit (Bactris gasipaes) Peel: A Source of Provitamin A Carotenoids to Develop Emulsion-Based Delivery Systems","volume":"9","author":"Cafarella","year":"2024","journal-title":"ACS Omega"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"104638","DOI":"10.1016\/j.fbio.2024.104638","article-title":"Factors Involved in the Abundant Dominance of Bifidobacterium longum within the Genus in the Human Gut","volume":"61","author":"Li","year":"2024","journal-title":"Food Biosci."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Kurchenko, V., Halavach, T., Grigorian, R., Rzhepakovsky, I., Golovnyova, N., Denisenko, V., Naidenko, I., \u00d6zbek, H.N., G\u00f6\u011f\u00fc\u015f, F., and Shramko, M. (2026). Alginate microcapsule size modulates structural, thermal, and metabolic properties and gastrointestinal survival of encapsulated probiotic Lactiplantibacillus plantarum. npj Sci. Food.","DOI":"10.1038\/s41538-026-01065-2"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3336\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T04:17:20Z","timestamp":1790050640000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3336"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,20]]},"references-count":48,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183336"],"URL":"https:\/\/doi.org\/10.3390\/foods15183336","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,20]]}}}