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Enzymatic and liposomal conditions were optimized to soften garlic scapes while increasing nutritional value via vitamin E fortification. Plantase UF and Plantase PT were tested across concentrations and incubation times, followed by vitamin E-loaded liposome application. Physicochemical, microstructural, and color evaluations showed significant hardness reduction and higher adhesiveness with effective cell-wall disruption. Plantase PT outperformed UF for consistent tenderization by targeting pectin in the middle lamella. Co-encapsulation enlarged particles and reduced ζ-potential, balancing texture and sustained vitamin E delivery, and improved nutrient stability versus controls, supporting enzyme–liposome systems for older adult-friendly diets.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/enzyme-assisted-tenderization-and-vitamin-e-loaded-liposome-coating-for-garlic-scape-quality-enhancement/461331/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/enzyme-assisted-tenderization-and-vitamin-e-loaded-liposome-coating-for-garlic-scape-quality-enhancement/461331.png","ImageObject",300,407,{"name":92,"@type":93},"4398046744996","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-23","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What problem does the study target for garlic scape consumption?","Question",{"text":112,"@type":113},"It addresses difficulties faced by older adults and patients with masticatory and deglutition disorders when consuming tough, fibrous vegetables, focusing on improving garlic scape texture and making it easier to eat.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How were tenderization conditions optimized in the study?",{"text":117,"@type":113},"Plantase UF and Plantase PT were applied at varying concentrations and incubation times to determine optimal enzymatic softening conditions before vitamin E-loaded liposome treatment.",{"name":119,"@type":110,"acceptedAnswer":120},"What role does the vitamin E-loaded liposome system play?",{"text":121,"@type":113},"It helps preserve enzyme activity during processing and enables sustained delivery of vitamin E to garlic scape tissues, providing controlled softening and improved nutrient stability compared with untreated controls.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},461331,1791225739,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":66,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":133,"file_id":134,"file_url":135,"file_type":136,"file_size":137,"view_count":29,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":138,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},4398046744996,"Article  \nEnzyme-Assisted Tenderization and Vitamin E-Loaded Liposome Coating for Garlic Scape Quality Enhancement  \nJuhyun Kim 1 and Jiseon Lee 2, *  \nAcademic Editor: Lavelli Vera Agnese  \nReceived: 21 November 2025  \nRevised: 12 December 2025  \nAccepted: 15 December 2025  \nPublished: 19 December 2025  \nCopyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.  \n1 Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; [kimjh25@konkuk.ac.kr](kimjh25@konkuk.ac.kr)  \n2 School of Animal, Food Science and Marketing, Konkuk University, Seoul 05029, Republic of Korea  \n* [Correspondence: jmango021@konkuk.ac.kr](Correspondence: jmango021@konkuk.ac.kr); Tel.: +82-2-450-3048  \nAbstract  \nOlder adults and patients with masticatory and deglutition disorders often experience difficulties consuming tough, fibrous vegetables. The enzymatic and liposomal conditions for softening garlic scapes were optimized while simultaneously enhancing their nutritional value through vitamin E fortification. Enzymes (Plantase UF and Plantase PT) were applied at varying concentrations and incubation times to determine optimal tenderization conditions, followed by the application of vitamin E-loaded liposomes. The physicochemical, microstructural, and color characteristics of the scapes and liposomal systems were evaluated. Enzymatic treatment significantly (p \u003C 0.05) decreased hardness and increased adhesiveness, indicating effective cell wall disruption. Plantase PT hydrolyzes pectin in the middle lamella, promoting cell separation and softening, and maintains higher activity than Plantase UF, confirming its suitability for the consistent tenderization of fibrous vegetables. Its stability ensures reliable and uniform softening for real-world fibrous vegetable processing. Enzyme–vitamin E co-encapsulation balanced texture and nutrition by enlarging particles and lowering the ζ-potential (p \u003C 0.05) . Liposomal encapsulation preserved enzyme activity during processing and enabled sustained vitamin E delivery to scape tissues. Compared with untreated control, vitamin E liposomes provided controlled softening and improved nutrient stability. This highlights the potential of enzyme–liposome systems in developing tenderized older adult-friendly diets using fibrous plants.  \nKeywords: enzyme treatment; garlic scapes; liposome; nutrition; tenderness  \n1. Introduction  \nThe global population is aging rapidly, and the proportion of individuals over 65 years of age is expected to double by 2050 [1] . Older adults, particularly those over 75 years, are vulnerable to malnutrition owing to reduced food intake, limited dietary diversity, and impaired mastication, which are closely linked to frailty, weakened immunity, and the avoidance of fibrous vegetables [2,3] .  \nThe garlic scape (Allium sativum L.) is a flowering stalk that develops during garlic cultivation. It is commonly removed after harvest and is often used as an organic fertilizer in the field [4] . Garlic scapes are also valued for their bioactive compounds, including flavonoids and polyphenols, which exhibit antioxidant activities and contribute to lipid metabolism [5,6] . Vegetables of the Allium genus, such as onions, leeks, and scallions, are known for the fibrous tissues in their leaf sheaths and pseudo-stems, where the accumulation of cellulose, hemicellulose, and lignin contributes to their tough texture [7–9] . The  \nfibrous characteristics of garlic scapes make them difficult to chew, particularly for older adults, highlighting the need for texture modification strategies [10] . Hence, tenderization methods should be explored to enhance their suitability in the diets of older adults. Despite their nutritional value, the intake of tough plant tissues is often limited among this population. Conven","cbCaibTAwKf6zMCI","https://ap.wps.com/l/cbCaibTAwKf6zMCI","pdf",1836533,21,"English","# Abstract\n# Keywords\n# 1. Introduction","[{\"question\":\"What problem does the study target for garlic scape consumption?\",\"answer\":\"It addresses difficulties faced by older adults and patients with masticatory and deglutition disorders when consuming tough, fibrous vegetables, focusing on improving garlic scape texture and making it easier to eat.\"},{\"question\":\"How were tenderization conditions optimized in the study?\",\"answer\":\"Plantase UF and Plantase PT were applied at varying concentrations and incubation times to determine optimal enzymatic softening conditions before vitamin E-loaded liposome treatment.\"},{\"question\":\"What role does the vitamin E-loaded liposome system play?\",\"answer\":\"It helps preserve enzyme activity during processing and enables sustained delivery of vitamin E to garlic scape tissues, providing controlled softening and improved nutrient stability compared with untreated controls.\"}]","Enzyme-Assisted Tenderization and Vitamin E-Loaded Liposome Coating for Garlic Scape Quality Enhancement | PDF",1790761352,53]