Journal of Future Foods最新文献_第2页

Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis 利用代谢组学分析，对混合发酵和顺序发酵桑椹果汁挥发性和感官特性的差异进行了研究

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-07-03 DOI: 10.1016/j.jfutfo.2024.08.016

Changqi Cai , Fuchao Yan , Junhong Li , Baochang Du , Qingshen Sun , Xiaoyun Han

Mulberries (Morus alba L. cv. Longsang 1), rich in various nutrients and bioactive compounds. Fermentation can improve the nutritional value of fruit juice processed from mulberries, making it easier to absorb, and can also improve the taste and aroma, thus promoting further development. This study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation (PWF) and sequentially fermented (MLF) mulberry juices. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis was employed to examine the volatile metabolites in fermentation juice, while high performance liquid chromatography (HPLC)-MS analysis quantified the free amino acid and organic acid content. Additionally, electronic nose and electronic tongue technologies were utilized for sensory evaluation. Results from HS-SPME-GC-MS analysis revealed a notable 61.06% increase in esters in MLF juice, imparting fruity and floral aromas. HPLC-MS analysis indicated a 52.69% increase in sour amino acids in MLF juice, with umami amino acids being 2.23 times higher compared to PWF, resulting in a more pronounced taste profile. Additionally, succinic acid, citric acid, lactic acid, tartaric acid, and malic acid exhibited reductions of 20%, 50%, 12.66%, 75%, and 43.18%, respectively. Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice. This research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.

桑葚（Morus alba L. cv.）龙桑1)，富含多种营养成分和生物活性化合物。发酵可以提高桑葚加工果汁的营养价值，使其更容易被吸收，还可以改善口感和香气，从而促进进一步的发展。研究了混合细菌发酵（PWF）和顺序发酵（MLF）桑椹汁在香气和感官特性上的差异。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析发酵液中挥发性代谢物，高效液相色谱-质谱联用（HPLC -MS）分析游离氨基酸和有机酸含量。此外，利用电子鼻和电子舌技术进行感官评估。HS-SPME-GC-MS分析结果显示，MLF果汁中酯类含量显著增加61.06%，具有水果和花香的香味。HPLC-MS分析表明，与PWF相比，MLF果汁中酸性氨基酸含量增加了52.69%，鲜味氨基酸含量增加了2.23倍，口感更加明显。此外，琥珀酸、柠檬酸、乳酸、酒石酸和苹果酸分别减少20%、50%、12.66%、75%和43.18%。电子舌和电子鼻分析表明，在MLF果汁中，芳香成分的响应值提高，涩味和苦味降低。本研究提出了一种新的发酵方法来提高发酵桑椹汁的感官属性。

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引用次数: 0

Evaluation of frying different parts of Flammulina velutipes feet based on nutrition and sense quality using grey relational analysis and entropy weight method 利用灰色关联分析和熵权法评价金针菇不同部位的营养和感官质量

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-07-03 DOI: 10.1016/j.jfutfo.2024.11.013

Yitong Qiao , Zehua Wang , Zhenshan Hou, Yunting Li, Yafei Wang, Rongrong Xia, Hongli Ren, Guang Xin

In order to establish a comprehensive food quality evaluation method, 2 mathematical modeling evaluation methods were applied (grey system and entropy weight method). The experimental material was Flammulina velutipes feet (FVF). The by-product of F. velutipes was divided into 3 equal portions for frying, and the resulting fried FVF (FFVF) were evaluated. Based on the ranking of 50 people's food attribute preferences, grey relational analysis (grey system) was used for subjective evaluation. The results showed that people's preference ranking for the 3 parts was: lower > middle > upper. The entropy weight method was then used to verify the results based on the FFVF nutritional indexes (total sugars, protein and dietary fiber) and flavor indexes (flavor amino acids, flavor 5'-nucleotides and electronic tongue flavor score). The validation results were lower > middle > upper, which was consistent with the subjective evaluation results, suggesting the lower part of FVF was more suitable for the frying process. In conclusion, values of different parts of FFVF were rated, which provided a new processing method for the utilization of F. velutipes by-products. It also provided a novel means for the evaluation of processed products in food engineering.

为了建立食品质量综合评价方法，采用了灰色系统和熵权法两种数学建模评价方法。实验材料为金针菇足（FVF）。将牛角菌的副产物分成3等份煎炸，评价其煎炸后的FVF （FFVF）。在对50人的食物属性偏好进行排序的基础上，运用灰色关联分析（灰色系统）进行主观评价。结果表明，人们对这三个部分的偏好排序为：较低>；中等>；较高。基于FFVF营养指标（总糖、蛋白质和膳食纤维）和风味指标（风味氨基酸、风味5′-核苷酸和电子舌风味评分），采用熵权法对结果进行验证。验证结果为下>；中>；上，与主观评价结果一致，说明FVF的下半部更适合油炸工艺。综上所述，对不同部位的FFVF进行了评价，为牛蒡副产物的利用提供了一种新的处理方法。这也为食品工程中加工产品的评价提供了一种新的手段。

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引用次数: 0

Effect of vacuum microwave drying and steaming treatment on quality of Poria cocos 真空微波干燥和蒸熟处理对茯苓品质的影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-07-02 DOI: 10.1016/j.jfutfo.2024.11.011

Pan Xu , Fan Jia , Yao Xu , Tao Zheng , Hui Zheng , Xinwen Dai , Yong Yang

Drying is a crucial factor affecting the processing quality of Poria cocos, a renowned medicinal and edible material in China. However, the current process named “hot-air drying (HAD) after steaming” exhibits drawbacks of extended processing time, elevated expenses, and uncontrollable quality. In order to evaluate the effect of vacuum microwave drying (VMD) and steaming on the quality of P. cocos, the physical and chemical quality was investigated among four samples subjected to different drying schemes: direct drying by VMD (PC-VMD), drying by VMD after steaming (SPC-VMD), direct drying by HAD (PC-HAD) and drying by HAD after steaming (SPC-HAD). Results indicate that compared to the HAD samples, the drying time required for the VMD samples is reduced by 2/3, and the alcohol extracts contents increases by 11.54% and 13.73%, while the water/oil-holding capacity have also improved to varying degrees. While steaming results in losses of alcohol extracts of 8.97% and 11.23%, and a loss of water-soluble polysaccharide content of 10.81% and 16.32% comparing with non-steamed schemes. The LC-MS analysis revealed that the triterpenoid composition compounds is similar across the four samples, but the relative amount of pachymic acid in the VMD samples are 9.09% and 18.80% higher than HAD samples, and the VMD also demonstrates varying advantages in retaining 8 other key triterpenoids. Additionally, the relative content of these substances in the non-steamed samples is higher than steaming samples. The GC-MS analysis showed that steaming obviously resulted in the loss of some volatile components. E-tongue and E-nose analysis show the taste patterns in the four samples was similar. Therefore, VMD can improve the drying efficiency and quality of P. cocos, whereas steaming can diminish the quality. In conclusion, steaming is a non-essential process, and direct drying by VMD (PC-VMD) is a high quality and high efficiency drying schemes of P. cocos.

干燥是影响茯苓加工质量的关键因素，茯苓是中国著名的药用和食用品。然而，目前被称为“蒸后热风干燥（HAD）”的工艺存在加工时间长、费用高、质量不可控等缺点。为了评价真空微波干燥（VMD）和蒸熟对椰肉品质的影响，研究了4种不同干燥方案：直接真空微波干燥（PC-VMD）、蒸熟后真空微波干燥（SPC-VMD）、直接微波干燥（PC-HAD）和蒸熟后真空微波干燥（SPC-HAD）对椰肉理化品质的影响。结果表明，与HAD样品相比，VMD样品所需的干燥时间缩短了2/3，醇提物含量分别提高了11.54%和13.73%，持水/持油能力也有不同程度的提高。蒸制方案与不蒸制方案相比，醇提物损失8.97%和11.23%，水溶性多糖含量损失10.81%和16.32%。LC-MS分析表明，四种样品的三萜组成化合物相似，但VMD样品中厚皮酸的相对含量比HAD样品高9.09%和18.80%，VMD在保留其他8种关键三萜方面也表现出不同的优势。此外，这些物质在未蒸制样品中的相对含量高于蒸制样品。气相色谱-质谱分析表明，蒸煮明显导致部分挥发性成分的损失。电子舌和电子鼻分析表明，四个样品的味道模式相似。因此，VMD可以提高椰子的干燥效率和质量，而蒸煮会降低椰子的质量。综上所述，蒸煮是一个非必要的过程，而VMD直接干燥（PC-VMD）是一种高质量、高效率的可可干燥方案。

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引用次数: 0

Panax notoginseng saponins attenuate oxidative stress-mediated platelet apoptosis in hyperlipidemic conditions via up-regulating cAMP/PKA signaling pathway in vitro and in vivo 三七皂苷通过上调cAMP/PKA信号通路，在体外和体内减弱氧化应激介导的高脂血症血小板凋亡

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-07-02 DOI: 10.1016/j.jfutfo.2024.11.016

Yongjie Ma , Jinqiu Hu , Xiaoyan Bi , Junyu Ma , Mengyao Li , Rong Li , Chunmei Zhang , Fuli Ya

Platelet apoptosis is crucial for initiating atherothrombosis and is primarily induced by circulating oxidized lipids in oxidized low-density lipoprotein (ox-LDL) particles under hyperlipidemic conditions. Panax notoginseng has excellent medicinal and food dual-use characteristics. P. notoginseng saponins (PNS), the primary active ingredients extracted from the roots of P. notoginseng, are widely used as nutritional supplements owing to their multiple health benefits. In this study, we investigated the efficacy of PNS in platelet apoptosis under hyperlipidemic conditions in vitro and in vivo. In vitro assays demonstrated that PNS attenuated platelet mitochondrial dysfunction (loss of mitochondrial membrane potential) and subsequent apoptosis (caspase-9/-3 activation and phosphatidylserine exposure) in ox-LDL-stimulated human platelets. Mechanistically, PNS activated cAMP/PKA signaling, leading to decreased NOX2-mediated oxidative stress, and the resultant inhibition of platelet apoptosis. Moreover, 12-week supplementation of PNS (0.02% diet) in hyperlipidemic C57BL/6J mice also significantly alleviated platelet mitochondrial dysfunction and apoptosis in vivo. Studies using pharmacological inhibitors of PKA and NOX2 demonstrated that the efficacy of PNS on platelet dysfunction in mice was primarily modulated by the up-regulation of cAMP/PKA signaling and the resultant inhibition of NOX2-dependent oxidative stress. Thus, these results suggest that PNS attenuate oxidative stress-mediated platelet apoptosis under hyperlipidemic conditions by up-regulating the cAMP/PKA signaling pathway in vitro and in vivo. Our study elucidated a possible novel strategy of involving the use of PNS to prevent atherothrombosis in hyperlipidemia.

血小板凋亡是引发动脉粥样硬化血栓形成的关键因素，主要由高脂血症条件下氧化低密度脂蛋白（ox-LDL）颗粒中的氧化脂循环引起。三七具有优良的药食两用特性。三七皂苷（PNS）是从三七根中提取的主要活性成分，因其具有多种健康益处而被广泛用作营养补充剂。在本研究中，我们在体内和体外研究了PNS对高脂血症下血小板凋亡的影响。体外实验表明，PNS减轻了ox- ldl刺激的人血小板线粒体功能障碍（线粒体膜电位丧失）和随后的凋亡（caspase-9/-3激活和磷脂酰丝氨酸暴露）。在机制上，PNS激活cAMP/PKA信号，导致nox2介导的氧化应激降低，从而抑制血小板凋亡。此外，在体内给高脂血症C57BL/6J小鼠补充0.02% PNS 12周也能显著缓解血小板线粒体功能障碍和细胞凋亡。使用PKA和NOX2药理抑制剂的研究表明，PNS对小鼠血小板功能障碍的作用主要是通过上调cAMP/PKA信号并由此抑制NOX2依赖性氧化应激来调节的。因此，这些结果表明，PNS通过上调cAMP/PKA信号通路，在体外和体内减轻高脂血症条件下氧化应激介导的血小板凋亡。我们的研究阐明了一种可能的新策略，即使用PNS来预防高脂血症患者的动脉粥样硬化血栓形成。

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引用次数: 0

Volvariella polysaccharides: isolation, structural characterization and structure-activity relationship: a review 羊草多糖的分离、结构表征及构效关系研究进展

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-07-01 DOI: 10.1016/j.jfutfo.2024.05.012

Lin Guo , Jie Wang , Hui Liu , Huanjie Zhang , Fathy M.S.A. Mehaya , Changyang Ma

In recent years, Volvariella polysaccharides (VPs) have been confirmed with various of biological activities, which can be used as the main ingredients of functional foods. It was reported to treat various diseases and disorders in humans, and have high nutritional and pharmaceutical significance. This paper summarized the latest progress in the extraction, separation and purification technologies, structure-activity relationship and action mechanisms of VPs, as well as the challenges, limitations during the application that may become the future direction.

近年来，草粪多糖（volverella polysaccharides, VPs）被证实具有多种生物活性，可作为功能性食品的主要成分。据报道，它可以治疗人类的各种疾病和失调，并具有很高的营养和药用意义。本文综述了VPs在提取、分离、纯化技术、构效关系、作用机理等方面的最新进展，以及在应用过程中面临的挑战、限制和可能成为未来发展方向。

引用次数: 0

Effect of flavonoids on neurodegenerative diseases caused by acrylamide: Based on the perspective of intestinal flora 黄酮类化合物对丙烯酰胺引起的神经退行性疾病的作用：基于肠道菌群的观点

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-07-01 DOI: 10.1016/j.jfutfo.2024.09.003

Xing Ge , Yidan Cai , Haochen Dai , Yuhan Jiang , Songmei Luo , Xin Zhang , Yuchen Zhu

Acrylamide (AA) is a typical by-product of the Maillard reaction in food processing. AA can destroy the antioxidant balance, induce neurotoxicity, and affect the occurrence and development of neurodegenerative diseases. Disturbances in the gut microbiota can lead to neurological diseases. Flavonoids have multiple biological activities, such as antioxidant, anti-inflammatory, and regulation of intestinal flora structure, and have a certain intervention effect on the neurotoxicity of AA. The gut microbiota has a variety of mechanisms affecting brain homeostasis and neurodevelopment, and regulating the gut microbiota can effectively improve the severity of neurodegenerative diseases. This article calls for attention to the role of flavonoids in the AA-mediated neurogenic disease prevention and control pathway and proposes a positive effect between plant-based diet and brain health.

丙烯酰胺（AA）是食品加工中美拉德反应的典型副产物。AA可破坏抗氧化平衡，诱发神经毒性，影响神经退行性疾病的发生发展。肠道菌群紊乱可导致神经系统疾病。黄酮类化合物具有抗氧化、抗炎、调节肠道菌群结构等多种生物活性，对AA的神经毒性有一定的干预作用。肠道菌群影响脑内稳态和神经发育的机制多种多样，调节肠道菌群可有效改善神经退行性疾病的严重程度。本文呼吁关注黄酮类化合物在aa介导的神经源性疾病预防和控制通路中的作用，并提出植物性饮食与大脑健康之间的积极作用。

引用次数: 0

Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry 果胶的来源、性质、健康益处及其在食品工业中的应用

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-06-30 DOI: 10.1016/j.jfutfo.2024.04.009

Shubhangi Sharma , Khalid Mehmood Wani , Shaik Mahammad Mujahid, Laksmi S. Jayan, Sneha Soundara Rajan

Agricultural lignocellulose wastes are an excellent substrate for the production of value-added products (such as pectin). Natural macromolecules have gained popularity due to their biocompatibility, low toxicity, and biodegradability. Pectin is the most intricate polysaccharide found in the cell walls of plants, both in terms of structure and function. Pectin plays a crucial role in various aspects of plant biological processes, including growth, morphology, development, and defense. Additionally, it functions as a gelling and stabilizing agent in a wide range of food and speciality products. Moreover, pectin contributes to the texture and rheological properties of various food systems. Additionally, it exerts positive effects on human health and possesses a multitude of biomedical applications. Furthermore, as a biopolymer, pectin has garnered attention for its potential applications in active packaging systems. Pectin can be utilized alongside with an extensive variety of biopolymers with distinct characteristics and functionalities. In this context, this review presents an in-depth investigation of pectin, including its structure, sources, properties, and wide-ranging applications in the fields of biomedicine and food industry.

农业木质纤维素废弃物是生产增值产品（如果胶）的优良底物。天然大分子因其生物相容性、低毒性和生物可降解性而广受欢迎。果胶是植物细胞壁中结构和功能最复杂的多糖。果胶在植物的生长、形态、发育和防御等生物过程中起着至关重要的作用。此外，它作为胶凝剂和稳定剂在广泛的食品和特色产品。此外，果胶有助于各种食品体系的质地和流变特性。此外，它对人体健康有积极的影响，并具有多种生物医学应用。此外，作为一种生物聚合物，果胶在活性包装系统中的潜在应用已经引起了人们的关注。果胶可以与各种具有不同特性和功能的生物聚合物一起使用。本文就果胶的结构、来源、性质及其在生物医药和食品工业中的广泛应用等方面进行了综述。

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引用次数: 0

Dracocephalum moldavica L. tea alleviates high-fat diet-induced hyperlipidemia in rats via gut microbiota and lipid metabolism 龙头茶通过肠道菌群和脂质代谢减轻高脂饮食诱导的大鼠高脂血症

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-06-30 DOI: 10.1016/j.jfutfo.2024.04.010

Qinyu Li , Siqi Li , Aruhan Chen , Congying Huang , Jiayin Chang , Na Zhang , Minhui Li

Hyperlipidemia is a common metabolic disorder and a major risk factor for cardiovascular diseases. Dracocephalum moldavica L., a species of Dracocephalum in the family Labiatae, has a long history of medicinal use, often as tea (non-Camellia tea) to lower blood sugar and lipid levels. However, its exact mechanism of action remains unknown, hindering its therapeutic effectiveness. In this study, the lipid-regulating mechanism of the ethyl acetate extract of D. moldavica (EAD) was evaluated. The chemical constituents of EAD were preliminarily characterized using ultra-high performance liquid chromatography. A rat model of hyperlipidemia was induced by a high-fat diet and different doses of EAD were administered. Body weight, liver weight, and kidney weight were measured, along with biochemical indexes related to lipid metabolism. Intestinal content samples were analyzed using 16S rRNA sequencing technology to determine differences in intestinal bacterial composition. Differential metabolites were identified by serum metabolomics. The results showed that EAD reduced the weight of rats on a high-fat diet, along with liver weight and kidney weights, approaching levels similar to those in the normal group. Biochemical indexes related to lipid metabolism in the serum of rats on a high-fat diet were also improved. Furthermore, daily supplementation of EAD induced structural changes in the gut microbiota of rats, particularly by regulating the relative abundance of important microbes. Additionally, enrichment of metabolite metabolic pathways in plasma revealed the regulation of amino acid metabolism and primary bile acid synthesis after EAD administration. These results indicate that EAD alleviates hyperlipidemia in rats by regulating lipid metabolism and gut microbiota, providing insight into dyslipidemia regulation by D. moldavica.

高脂血症是一种常见的代谢紊乱，是心血管疾病的主要危险因素。龙头草moldavica L.是唇形科龙头草的一种，具有悠久的药用历史，通常作为茶（非茶树茶）来降低血糖和血脂水平。然而，其确切的作用机制尚不清楚，阻碍了其治疗效果。本研究对龙葵乙酸乙酯提取物（EAD）的血脂调节机制进行了研究。采用超高效液相色谱法对EAD的化学成分进行了初步表征。采用高脂饮食诱导大鼠高脂血症模型，并给予不同剂量的EAD。测定体重、肝脏体重、肾脏体重及脂质代谢相关生化指标。采用16S rRNA测序技术分析肠道内容物样本，确定肠道细菌组成差异。血清代谢组学鉴定差异代谢物。结果显示，EAD降低了高脂肪饮食大鼠的体重，以及肝脏和肾脏的重量，接近正常组的水平。高脂饮食大鼠血清脂质代谢相关生化指标也有所改善。此外，每天补充EAD诱导了大鼠肠道微生物群的结构变化，特别是通过调节重要微生物的相对丰度。此外，血浆中代谢物代谢途径的富集揭示了EAD给药后氨基酸代谢和初级胆汁酸合成的调节。这些结果表明EAD通过调节脂质代谢和肠道微生物群来缓解大鼠高脂血症，为霉霉调节血脂异常提供了新的思路。

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引用次数: 0

Research progress on colonization ability of probiotics 益生菌定殖能力的研究进展

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-06-30 DOI: 10.1016/j.jfutfo.2024.04.008

Shuqin Yan, Jiaxu Gao, Qingshen Sun

Probiotics have received increasing attention for their potential to promote health through improving intestinal barrier, enhancing human immunity, lowering cholesterol, regulating blood sugar, anti-cancer, anti-depression and so on. The prerequisite for probiotics to exert these functions is their ability to adhere to and colonize in the host’s intestinal tract. However, probiotics are susceptible to the extreme environment of the gastrointestinal tract (low pH in gastric juice and bile salts in intestinal fluids), as well as harsh processing and storage conditions, which may compromise their viability. At present, one of the effective methods to improve the survival ability of probiotics in the intestinal tract is the encapsulation of probiotics. Additionally, there are challenges related to inadequate detection methods for quantifying probiotics that colonize the intestinal tract. Therefore, this paper elaborates on the significance and challenges of probiotics intestinal colonization, the challenges they face, and methods to improve the probiotics viability during gastro intestinal transfer. The review also discusses detection methods for probiotics at different sites of intestinal tract. This review might show prospect for the in depth exploitation of probiotics used for improving intestinal health.

益生菌因其在改善肠道屏障、增强人体免疫力、降低胆固醇、调节血糖、抗癌、抗抑郁等方面具有促进健康的潜力而受到越来越多的关注。益生菌发挥这些功能的先决条件是它们能够粘附并在宿主肠道中定植。然而，益生菌容易受到胃肠道的极端环境（胃液的低pH值和肠液中的胆盐）以及恶劣的加工和储存条件的影响，这可能会损害其生存能力。目前，提高益生菌在肠道内生存能力的有效方法之一是对益生菌进行包封。此外，存在与不充分的检测方法有关的挑战，用于定量定植肠道的益生菌。因此，本文阐述了益生菌肠道定殖的意义和挑战，面临的挑战，以及提高益生菌在胃肠道转移过程中活力的方法。综述了肠道不同部位益生菌的检测方法。这一综述为益生菌改善肠道健康的深入开发提供了前景。

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引用次数: 0

Effect of cold plasma processing on the immunoreactivity, structure and functional properties of peanut protein 冷等离子体处理对花生蛋白免疫反应性、结构和功能特性的影响

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2025-06-30 DOI: 10.1016/j.jfutfo.2024.09.004

Yuxin Wang , Jialu Shi , Jing Qian , Jinlong Zhao , Lili Zhang , Vijaya Raghavan , Jin Wang

Peanuts are one of the most important food allergens globally. To reduce the risk of allergies, peanuts were treated with cold plasma (CP) for varying durations. The impact of CP on the immunoreactivity, structure, and functional properties of peanut protein (PP) was investigated, aiming to comprehensively evaluate the influence of CP on PP. The results showed that following a 25-min CP treatment, the immunoreactivity of PP decreased by 69%, with improved digestibility.

The analysis of the secondary structure demonstrated a reduction of 2.32% in α-helix and 1.54% in random coil, accompanied by an increase of 4.12% in β-sheet. This result indicated the disruption of the secondary structure in protein. Furthermore, the decrease in the intensity of intrinsic fluorescence, coupled with the rise in UV and extrinsic fluorescence, represented the fluorescence quenching of Trp and the exposure of hydrophobic groups. These alterations in structure, caused by the oxidation of CP, were postulated as potential contributors to the diminished immunoreactivity of PP. In addition, these structural modifications could augment the degree of adsorption at the air-water interface, resulting in a notable enhancement in the foaming capability of PP (from 152% to 213%).

花生是全球最重要的食物过敏原之一。为了降低过敏的风险，花生被冷等离子体（CP）处理了不同的持续时间。本试验旨在综合评价CP对花生蛋白（PP）免疫反应性、结构和功能特性的影响。结果表明，CP处理25 min后，PP的免疫反应性降低69%，消化率提高。二级结构分析表明α-螺旋和随机螺旋分别减少了2.32%和1.54%，β-薄片增加了4.12%。这一结果表明蛋白质的二级结构被破坏。此外，本征荧光强度的下降，加上紫外和外征荧光的上升，代表了色氨酸的荧光猝灭和疏水性基团的暴露。这些由CP氧化引起的结构改变被认为是PP免疫反应性降低的潜在原因。此外，这些结构改变可以增加空气-水界面的吸附程度，从而显著提高PP的发泡能力（从152%提高到213%）。

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引用次数: 0