Stearic acid modified nanofiber membranes for flavor improvement of oyster enzymatic hydrolysates: structural characterization and selective adsorption deodorization.

Haoyu Xie, Wuyin Weng, Zhongyang Ren, Shuji Liu, Songnan Li, Linfan Shi

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Haoyu XieCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Wuyin WengCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Zhongyang RenCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Shuji LiuFisheries Research Institute of Fujian, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resource, Xiamen 361013, China.

Songnan LiJoint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, Jiangsu, China.

Linfan ShiCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The strong fishy odor of oyster enzymatic hydrolysates (OEHs) severely limits their consumer acceptability. In this study, electrospun nanofiber membranes were prepared using octenylsuccinylated starch and pullulan as raw materials, followed by hydrophobic modification via stearic acid (STA) soaking. With increasing STA soaking time (0-6 h), the as-spun membranes exhibited an increased average thickness (132.16-157.84 μm) and average fiber diameter (131.75-341.39 nm). STA modified nanofiber membranes exhibited significantly improved adsorption capacity for the characteristic off-odor compounds of OEHs (e.g. aldehydes and alkanes). Correlation analysis revealed a significant positive relationship (

Indexed as

ElectrospinFlavorOctenylsuccinylated starchOyster enzymatic hydrolysatesStearic acid

Identifiers

PMID41853604

DOI10.1016/j.fochx.2026.103694

PMCPMC12993155

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.