Pub Date : 2025-06-27DOI: 10.1016/j.jfutfo.2024.12.006
Ruoyan Zhang , Yu Zhong , Danfeng Wang , Liang Gong , Feng Guo , Guoping Zhou , Yun Deng
Atemoya fruit, prized for their flavor and nutritional value, are susceptible to rapid postharvest deterioration, particularly peel browning, limiting their marketability. This browning process, often linked to oxidative stress and cell wall degradation, remains poorly understood at the molecular level. This study investigated the impact of modified atmosphere packaging (MAP) on atemoya peel browning during cold storage using integrated biochemical, metabolomic, and transcriptomic analyses. Results demonstrated that MAP effectively reduced browning index and extended shelf-life by 12 days. Multi-omics analysis revealed that MAP elevated antioxidant enzyme activities and ascorbic acid accumulation while delaying cell wall degradation. Notably, pectinesterase-encoding genes showed strong correlation with ascorbate and phenylpropanoid metabolism. These findings provide new insights into the molecular basis of MAP-mediated browning reduction in atemoya and suggest potential targets for postharvest quality improvement.
{"title":"The role of ascorbate metabolism and cell wall degradation in atemoya peel browning: insights from multi-omics analysis under modified atmosphere packaging","authors":"Ruoyan Zhang , Yu Zhong , Danfeng Wang , Liang Gong , Feng Guo , Guoping Zhou , Yun Deng","doi":"10.1016/j.jfutfo.2024.12.006","DOIUrl":"10.1016/j.jfutfo.2024.12.006","url":null,"abstract":"<div><div>Atemoya fruit, prized for their flavor and nutritional value, are susceptible to rapid postharvest deterioration, particularly peel browning, limiting their marketability. This browning process, often linked to oxidative stress and cell wall degradation, remains poorly understood at the molecular level. This study investigated the impact of modified atmosphere packaging (MAP) on atemoya peel browning during cold storage using integrated biochemical, metabolomic, and transcriptomic analyses. Results demonstrated that MAP effectively reduced browning index and extended shelf-life by 12 days. Multi-omics analysis revealed that MAP elevated antioxidant enzyme activities and ascorbic acid accumulation while delaying cell wall degradation. Notably, pectinesterase-encoding genes showed strong correlation with ascorbate and phenylpropanoid metabolism. These findings provide new insights into the molecular basis of MAP-mediated browning reduction in atemoya and suggest potential targets for postharvest quality improvement.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 934-950"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The gut-brain axis (GBA) is a crucial connection that enables bidirectional communication between the central nervous system and gastrointestinal tract. Serotonin is a tryptophan (Trp) metabolite and an important gastrointestinal signaling molecule. Kynurenine and indole derivatives mediate the central nervous system, thereby affecting neurological diseases. The gut microbiota has direct or indirect impact on Trp metabolism. Different genera of gut microbiota affect Trp metabolites in different ways, thus changing the communication between the brain and gastrointestinal tract. This review highlights the triangular relationship between the GBA, Trp metabolism, and gut microbiota and summarizes the types of relevant gut microbiota genera involved in this triangular relationship. By modulating the gut microbiota through probiotics, dietary interventions, fecal microbiota transplantation, and other methods, improving Trp metabolism and thereby influencing metabolites provides potential targets for treating GBA-related diseases.
{"title":"Tryptophan metabolism and the gut-brain axis: focus on specific gut microbial genera","authors":"Yuxuan Xia , Chuan Zhang , Leilei Yu , Qingsong Zhang , Arjan Narbad , Wei Chen , Qixiao Zhai , Fengwei Tian","doi":"10.1016/j.jfutfo.2024.09.006","DOIUrl":"10.1016/j.jfutfo.2024.09.006","url":null,"abstract":"<div><div>The gut-brain axis (GBA) is a crucial connection that enables bidirectional communication between the central nervous system and gastrointestinal tract. Serotonin is a tryptophan (Trp) metabolite and an important gastrointestinal signaling molecule. Kynurenine and indole derivatives mediate the central nervous system, thereby affecting neurological diseases. The gut microbiota has direct or indirect impact on Trp metabolism. Different genera of gut microbiota affect Trp metabolites in different ways, thus changing the communication between the brain and gastrointestinal tract. This review highlights the triangular relationship between the GBA, Trp metabolism, and gut microbiota and summarizes the types of relevant gut microbiota genera involved in this triangular relationship. By modulating the gut microbiota through probiotics, dietary interventions, fecal microbiota transplantation, and other methods, improving Trp metabolism and thereby influencing metabolites provides potential targets for treating GBA-related diseases.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 740-752"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-27DOI: 10.1016/j.jfutfo.2024.11.015
Yue Yu , Yinghui Chai , Yujie Yan , Zhongyang Ren , Jiating Zhao , Zhanming Li , Lin Chen
Tartary buckwheat flour is esteemed for its high nutritional value and price, yet it is susceptible to adulteration in the market. Near-infrared spectroscopy (NIRS), commonly utilized for nutrient content detection, has recently been applied to authenticate food products This study collected near-infrared spectral data from adulterated samples of whole wheat flour, oat flour, soybean flour, barley flour, and sorghum flour in tartary buckwheat. Utilizing partial least squares regression (PLSR), support vector regression (SVR), and back-propagation neural network (BPNN), we predicted the adulterant content in tartary buckwheat. The results demonstrated that the BPNN algorithm, with an determination coefficient of prediction exceeding 0.97 and root mean square error of prediction below 0.02, surpassed the PLSR and SVR models in predicting adulterated crop flour, showcasing superior accuracy and generalization capabilities. This integration of NIRS and BPNN proved effective for the quantitative analysis of crop flours in tartary buckwheat, exhibiting robust predictive performance and rapid detection of adulteration in agricultural products.
{"title":"Quantitative analysis of adulterated crop flours in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) using near infrared spectrometry combined with back-propagation neural network algorithm","authors":"Yue Yu , Yinghui Chai , Yujie Yan , Zhongyang Ren , Jiating Zhao , Zhanming Li , Lin Chen","doi":"10.1016/j.jfutfo.2024.11.015","DOIUrl":"10.1016/j.jfutfo.2024.11.015","url":null,"abstract":"<div><div>Tartary buckwheat flour is esteemed for its high nutritional value and price, yet it is susceptible to adulteration in the market. Near-infrared spectroscopy (NIRS), commonly utilized for nutrient content detection, has recently been applied to authenticate food products This study collected near-infrared spectral data from adulterated samples of whole wheat flour, oat flour, soybean flour, barley flour, and sorghum flour in tartary buckwheat. Utilizing partial least squares regression (PLSR), support vector regression (SVR), and back-propagation neural network (BPNN), we predicted the adulterant content in tartary buckwheat. The results demonstrated that the BPNN algorithm, with an determination coefficient of prediction exceeding 0.97 and root mean square error of prediction below 0.02, surpassed the PLSR and SVR models in predicting adulterated crop flour, showcasing superior accuracy and generalization capabilities. This integration of NIRS and BPNN proved effective for the quantitative analysis of crop flours in tartary buckwheat, exhibiting robust predictive performance and rapid detection of adulteration in agricultural products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 818-830"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-27DOI: 10.1016/j.jfutfo.2024.09.007
Wenya Meng, Yuru Wu, Qian Zhou, Jing Li, Xu Liu, Kang Liu
Poor stability and low solubility of flavonoids extremely limited their efficient application in functional foods. Hydrogel delivery systems have good stabilizing and enhancing effects on flavonoids. Apigenin has a variety of biological activities and can be used to treat various inflammatory conditions. However, its low water solubility significantly hinders its widespread applications. As an amphoteric electrolyte, collagen can form a hydrogel delivery system with varying loading ability under different concentrations and pH values. Therefore, five different collagen concentrations and five different pH values were selected to investigate the optimal conditions for incorporating apigenin. Results found that when the collagen concentration was 5 mg/mL and the pH was 9, the collagen hydrogels had a good encapsulation effect for apigenin. The interaction between apigenin and collagen was primarily driven by hydrogen bonding and hydrophobic interactions. The binding of apigenin altered the conformation and microenvironment of collagen. Molecular docking analysis suggested that apigenin maintained binding stability in the hydrophobic pocket of proteins by interacting with several key residues. The experiments of in vitro digestion revealed the apigenin within that collagen hydrogels had good digestion stability. This study will provide a theoretical basis for the application of apigenin in the collagen delivery system.
{"title":"Study on the encapsulation mechanism of collagen hydrogel for apigenin","authors":"Wenya Meng, Yuru Wu, Qian Zhou, Jing Li, Xu Liu, Kang Liu","doi":"10.1016/j.jfutfo.2024.09.007","DOIUrl":"10.1016/j.jfutfo.2024.09.007","url":null,"abstract":"<div><div>Poor stability and low solubility of flavonoids extremely limited their efficient application in functional foods. Hydrogel delivery systems have good stabilizing and enhancing effects on flavonoids. Apigenin has a variety of biological activities and can be used to treat various inflammatory conditions. However, its low water solubility significantly hinders its widespread applications. As an amphoteric electrolyte, collagen can form a hydrogel delivery system with varying loading ability under different concentrations and pH values. Therefore, five different collagen concentrations and five different pH values were selected to investigate the optimal conditions for incorporating apigenin. Results found that when the collagen concentration was 5 mg/mL and the pH was 9, the collagen hydrogels had a good encapsulation effect for apigenin. The interaction between apigenin and collagen was primarily driven by hydrogen bonding and hydrophobic interactions. The binding of apigenin altered the conformation and microenvironment of collagen. Molecular docking analysis suggested that apigenin maintained binding stability in the hydrophobic pocket of proteins by interacting with several key residues. The experiments of <em>in vitro</em> digestion revealed the apigenin within that collagen hydrogels had good digestion stability. This study will provide a theoretical basis for the application of apigenin in the collagen delivery system.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 831-836"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-26DOI: 10.1016/j.jfutfo.2024.11.017
Posman Sibuea , Dewi Restu Sihombing , Connie Daniela , Lumban Siantar V. Natalia , Joncer Naibaho
Different beetroot derivatives have been used in yogurt, improved the nutritional-related properties, and challenged the functionality as well as acceptability. However, fresh water-soluble-fraction in beetroot (WFB) in yogurt has never been reported. The study evaluated the functionality and acceptability of yogurt enriched with WFB at different concentrations (10, 20, and 30 g/L), which were evaluated at 5 °C for 0, 6, 12, and 18 days of storage. Compared to control, the addition of WFB significantly decreased the pH from 4.1–4.9 to 2.3–4.2 and increased total acid content from 2.1%–2.5% to 3.0%–3.6%, total lactic acid bacteria (LAB) count from 6.6–6.9 to 6.8–7.1 (lg(CFU/mL)), vitamin C from 2.3–3.1 to 2.4–4.1 mg/100 g, DPPH radical scavenging activity from 23.5%–50.0 % to 61%–69%, and hedonic acceptability. Total LAB count rose from 6.6 (lg(CFU/mL)) to reach the highest at 30 g/L addition which ranged of 6.8–7.1 (lg(CFU/mL)). 20 g/L of WFB generated a more stable vitamin C during the 18 days of storage period. During the 18 days of storage, the 20 and 30 g/L of WFB yogurt had a higher stability of antioxidants. In conclusion, 20 and 30 g/L of WFB can be expected to enhance the stability of nutritional-related properties of the yogurt with a higher acceptability. Low amount of WFB contributed to an attractive performance from consumer perspective.
{"title":"Investigation of beetroot (Beta vulgaris L.) water-soluble fractions in altering yogurt properties","authors":"Posman Sibuea , Dewi Restu Sihombing , Connie Daniela , Lumban Siantar V. Natalia , Joncer Naibaho","doi":"10.1016/j.jfutfo.2024.11.017","DOIUrl":"10.1016/j.jfutfo.2024.11.017","url":null,"abstract":"<div><div>Different beetroot derivatives have been used in yogurt, improved the nutritional-related properties, and challenged the functionality as well as acceptability. However, fresh water-soluble-fraction in beetroot (WFB) in yogurt has never been reported. The study evaluated the functionality and acceptability of yogurt enriched with WFB at different concentrations (10, 20, and 30 g/L), which were evaluated at 5 °C for 0, 6, 12, and 18 days of storage. Compared to control, the addition of WFB significantly decreased the pH from 4.1–4.9 to 2.3–4.2 and increased total acid content from 2.1%–2.5% to 3.0%–3.6%, total lactic acid bacteria (LAB) count from 6.6–6.9 to 6.8–7.1 (lg(CFU/mL)), vitamin C from 2.3–3.1 to 2.4–4.1 mg/100 g, DPPH radical scavenging activity from 23.5%–50.0 % to 61%–69%, and hedonic acceptability. Total LAB count rose from 6.6 (lg(CFU/mL)) to reach the highest at 30 g/L addition which ranged of 6.8–7.1 (lg(CFU/mL)). 20 g/L of WFB generated a more stable vitamin C during the 18 days of storage period. During the 18 days of storage, the 20 and 30 g/L of WFB yogurt had a higher stability of antioxidants. In conclusion, 20 and 30 g/L of WFB can be expected to enhance the stability of nutritional-related properties of the yogurt with a higher acceptability. Low amount of WFB contributed to an attractive performance from consumer perspective.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 964-969"},"PeriodicalIF":7.2,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fruit senescence profoundly affects the postharvest quality of papaya, which is linked to oxidative damage from reactive oxygen species and lipid peroxidation during storage. In this study, we analysed the effect and physiological mechanism of ozonised water (2 mg/L) dipping for 5 min on the antioxidant defence system and oxidative membrane damage in extending the shelf life of papaya fruit under cold storage. Ozonised water treatment inhibited respiratory metabolism and ethylene evolution, delayed the ripening and color indices, reduced peel browning and the loss of titratable acidity, and lowered disease severity. Additionally, ozonised water led to substantial elevations in total phenol, flavonoid, radical scavenging activity and antioxidant enzyme activities while mitigating oxidative breakdown by lowering the malondialdehyde and hydrogen peroxide content. Principal component analysis and Pearson correlation (multivariate analysis) further confirmed the effectiveness of ozonised water (2 mg/L) treatment in delaying the senescence of papaya by eliciting antioxidant defence system.
{"title":"Ozonised water treatment delays ripening and senescence of stored papaya fruit via eliciting antioxidant defence system","authors":"B.R. Vinod , Ram Asrey , Eldho Varghese , Nirmal Kumar Meena , V.B. Patel , Menaka M , Sajeel Ahamad","doi":"10.1016/j.jfutfo.2024.10.006","DOIUrl":"10.1016/j.jfutfo.2024.10.006","url":null,"abstract":"<div><div>Fruit senescence profoundly affects the postharvest quality of papaya, which is linked to oxidative damage from reactive oxygen species and lipid peroxidation during storage. In this study, we analysed the effect and physiological mechanism of ozonised water (2 mg/L) dipping for 5 min on the antioxidant defence system and oxidative membrane damage in extending the shelf life of papaya fruit under cold storage. Ozonised water treatment inhibited respiratory metabolism and ethylene evolution, delayed the ripening and color indices, reduced peel browning and the loss of titratable acidity, and lowered disease severity. Additionally, ozonised water led to substantial elevations in total phenol, flavonoid, radical scavenging activity and antioxidant enzyme activities while mitigating oxidative breakdown by lowering the malondialdehyde and hydrogen peroxide content. Principal component analysis and Pearson correlation (multivariate analysis) further confirmed the effectiveness of ozonised water (2 mg/L) treatment in delaying the senescence of papaya by eliciting antioxidant defence system.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 870-880"},"PeriodicalIF":7.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-24DOI: 10.1016/j.jfutfo.2024.10.005
Husna Abdul Somat , Nurfatimah Mohd Thani , Wan Aida Wan Mustapha , Seng Joe Lim , Noor Soffalina Sofian Seng , Hafeedza Abdul Rahman , Noorul Syuhada Mohd Razali , Maimunah Mohd Ali , Siti Mazlina Mustapa Kamal
Bioactive compounds play a crucial role in various industries. Natural plants are abundant sources of these compounds, spanning diverse chemical classes such as polyphenols, alkaloids, and terpenoids, each offering unique therapeutic properties. Efficient extraction of these compounds from natural plant sources is essential, yet challenging due to the variability in compound distribution, matrix complexity, and the need for environmentally sustainable practices. Subcritical water extraction (SWE) has emerged as a promising green technology for extracting bioactive compounds from natural sources, utilizing water as a solvent to obviate environmental and health risks associated with organic solvents. SWE enables simultaneous extraction of both polar and non-polar compounds, offering versatility for diverse phytochemical profiles. Recent studies have shown that SWE can effectively extract a wide range of bioactive compounds and improved compound purity compared to other traditional mothed. Its principles and mechanisms highlight advantages over conventional methods, notably reduced organic solvent dependence, shorter extraction durations, and heightened selectivity. However, despite its many advantages, challenges remain. These include optimizing extraction parameters for different plant matrices, ensuring scalability for industrial applications, and addressing the thermal sensitivity of certain bioactive compounds under high temperatures. Furthermore, equipment costs and process optimization for large-scale extractions still pose limitations. Nonetheless, SWE’s ability to minimize environmental impact while enhancing extraction efficiency makes it a compelling alternative to conventional techniques. This manuscript will focus on the recent advancements in SWE for plant extraction which underscores the importance of ongoing research to refine extraction protocols, scale-up processes, and explore potential synergies by integrating SWE with complementary methods or modifications. Ultimately, this review discusses the efficacy of SWE as a sustainable and efficient approach for extracting bioactive compounds from plants, offering invaluable guidance to researchers and industries engaged in natural product extraction, thereby facilitating enhanced utilization of botanical resources.
{"title":"Subcritical water extraction of bioactive compounds from plant materials: recent advances","authors":"Husna Abdul Somat , Nurfatimah Mohd Thani , Wan Aida Wan Mustapha , Seng Joe Lim , Noor Soffalina Sofian Seng , Hafeedza Abdul Rahman , Noorul Syuhada Mohd Razali , Maimunah Mohd Ali , Siti Mazlina Mustapa Kamal","doi":"10.1016/j.jfutfo.2024.10.005","DOIUrl":"10.1016/j.jfutfo.2024.10.005","url":null,"abstract":"<div><div>Bioactive compounds play a crucial role in various industries. Natural plants are abundant sources of these compounds, spanning diverse chemical classes such as polyphenols, alkaloids, and terpenoids, each offering unique therapeutic properties. Efficient extraction of these compounds from natural plant sources is essential, yet challenging due to the variability in compound distribution, matrix complexity, and the need for environmentally sustainable practices. Subcritical water extraction (SWE) has emerged as a promising green technology for extracting bioactive compounds from natural sources, utilizing water as a solvent to obviate environmental and health risks associated with organic solvents. SWE enables simultaneous extraction of both polar and non-polar compounds, offering versatility for diverse phytochemical profiles. Recent studies have shown that SWE can effectively extract a wide range of bioactive compounds and improved compound purity compared to other traditional mothed. Its principles and mechanisms highlight advantages over conventional methods, notably reduced organic solvent dependence, shorter extraction durations, and heightened selectivity. However, despite its many advantages, challenges remain. These include optimizing extraction parameters for different plant matrices, ensuring scalability for industrial applications, and addressing the thermal sensitivity of certain bioactive compounds under high temperatures. Furthermore, equipment costs and process optimization for large-scale extractions still pose limitations. Nonetheless, SWE’s ability to minimize environmental impact while enhancing extraction efficiency makes it a compelling alternative to conventional techniques. This manuscript will focus on the recent advancements in SWE for plant extraction which underscores the importance of ongoing research to refine extraction protocols, scale-up processes, and explore potential synergies by integrating SWE with complementary methods or modifications. Ultimately, this review discusses the efficacy of SWE as a sustainable and efficient approach for extracting bioactive compounds from plants, offering invaluable guidance to researchers and industries engaged in natural product extraction, thereby facilitating enhanced utilization of botanical resources.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 753-764"},"PeriodicalIF":7.2,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-06-01DOI: 10.1016/j.jfutfo.2025.02.005
Qianqian Jia, Yanrong Ma, Rui Zhang, Wenlu Bi, Deping Han, Sen Yang, Dingding Su
Radish is a root vegetable with significant nutritional and economic value. However, there is limited information on the flavor and taste profiles of different radish varieties. In this study, headspace gas chromatography–ion mobility mass spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish, establishing its volatile compound fingerprint. Further, its volatile compound composition was compared with those of other radish varieties. A total of 46 compounds were identified in the Weixian green radish, including 19 aldehydes, six alcohols, five esters, six ketones, three furans, three pyrazines, and four other compounds. Among different radish varieties, the Weixian radish contained the largest number of volatile compounds, followed by hybrid and green-root radish samples. Flavor differences among the different radish varieties were mainly affected by the type and content of esters, aldehydes, and ketones, among which 1-nonanal, propanal, 1-penten-3-one, and isobutyric acid methyl ester were the main differential flavor substances. This study not only reveals the differences in the flavor compounds between different radish varieties, but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in the Weixian county.
{"title":"Characterization of Volatile Compounds in Weixian Radish Varieties using HS-GC-IMS with OPLD","authors":"Qianqian Jia, Yanrong Ma, Rui Zhang, Wenlu Bi, Deping Han, Sen Yang, Dingding Su","doi":"10.1016/j.jfutfo.2025.02.005","DOIUrl":"10.1016/j.jfutfo.2025.02.005","url":null,"abstract":"<div><div>Radish is a root vegetable with significant nutritional and economic value. However, there is limited information on the flavor and taste profiles of different radish varieties. In this study, headspace gas chromatography–ion mobility mass spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish, establishing its volatile compound fingerprint. Further, its volatile compound composition was compared with those of other radish varieties. A total of 46 compounds were identified in the Weixian green radish, including 19 aldehydes, six alcohols, five esters, six ketones, three furans, three pyrazines, and four other compounds. Among different radish varieties, the Weixian radish contained the largest number of volatile compounds, followed by hybrid and green-root radish samples. Flavor differences among the different radish varieties were mainly affected by the type and content of esters, aldehydes, and ketones, among which 1-nonanal, propanal, 1-penten-3-one, and isobutyric acid methyl ester were the main differential flavor substances. This study not only reveals the differences in the flavor compounds between different radish varieties, but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in the Weixian county.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 668-677"},"PeriodicalIF":7.2,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-26DOI: 10.1016/j.jfutfo.2025.05.001
Didem Şahingil, Yasemin Gökçe, Ali Adnan Hayaloğlu
Adjunct culture can be used to improve typical cheese aroma and contribute to proteolysis during ripening process. In the present study, some lactobacilli (Lactobacillus casei, L. delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum and two strains of L. helveticus) were tested in model cheeses during 120 days of ripening at the temperatures of 8 °C and 16 °C. It was aimed to investigate the effects of these parameters on free amino acid (FAA) content, volatile aroma profile and sensory properties in cheese. Volatile compounds in cheese samples were determined by gas chromatography/mass spectrometry (GC/MS) analysis and FAA content by high performance liquid chromatography (HPLC) analysis. Principal component (PCA), partial least squares-discriminant analysis (sPLSDA) and heat map cluster analysis were performed to distinguish different volatile aroma and FAAs in cheeses according to ripening time and temperature as well as adjunct culture. The predominant FAAs in the cheese were Arg, Tyr, Val, Leu, Trp and Lys, regardless of ripening. The highest concentration of Glu was observed in cheeses containing L. bulgaricus, followed by cheeses with L. helveticus and L. plantarum. A total of 41 volatile compounds were identified, with variations noted between the different cheeses in particular L. helveticus, play a crucial role in flavor development. The ripening temperature also influenced the production of volatile compounds: At 16 °C, cheeses with L. bulgaricus and L. helveticus were characterized by alcohols, esters and acids, while cheeses with L. plantarum contained mainly, acids, aldehydes and ketones. For actobacilli, especially combination of L. helveticus, L. bulgaricus and L. plantarum, can be added to the cheese to improve and intensify the flavor. It was seen that the positive effects of selected adjunct cultures on aroma and taste of model cheeses were related to volatiles and FAAs.
{"title":"Effect of non-starter lactobacilli used as adjunct-culture in model cheese production on volatile compounds and free amino acid contents","authors":"Didem Şahingil, Yasemin Gökçe, Ali Adnan Hayaloğlu","doi":"10.1016/j.jfutfo.2025.05.001","DOIUrl":"10.1016/j.jfutfo.2025.05.001","url":null,"abstract":"<div><div>Adjunct culture can be used to improve typical cheese aroma and contribute to proteolysis during ripening process. In the present study, some lactobacilli (<em>Lactobacillus casei, L. delbrueckii</em> subsp. <em>bulgaricus, Lactiplantibacillus plantarum</em> and two strains of <em>L. helveticus</em>) were tested in model cheeses during 120 days of ripening at the temperatures of 8 °C and 16 °C. It was aimed to investigate the effects of these parameters on free amino acid (FAA) content, volatile aroma profile and sensory properties in cheese. Volatile compounds in cheese samples were determined by gas chromatography/mass spectrometry (GC/MS) analysis and FAA content by high performance liquid chromatography (HPLC) analysis. Principal component (PCA), partial least squares-discriminant analysis (sPLSDA) and heat map cluster analysis were performed to distinguish different volatile aroma and FAAs in cheeses according to ripening time and temperature as well as adjunct culture. The predominant FAAs in the cheese were Arg, Tyr, Val, Leu, Trp and Lys, regardless of ripening. The highest concentration of Glu was observed in cheeses containing <em>L. bulgaricus</em>, followed by cheeses with <em>L. helveticus</em> and <em>L. plantarum</em>. A total of 41 volatile compounds were identified, with variations noted between the different cheeses in particular <em>L. helveticus</em>, play a crucial role in flavor development. The ripening temperature also influenced the production of volatile compounds: At 16 °C, cheeses with <em>L. bulgaricus</em> and <em>L. helveticus</em> were characterized by alcohols, esters and acids, while cheeses with <em>L. plantarum</em> contained mainly, acids, aldehydes and ketones. For actobacilli, especially combination of <em>L. helveticus, L. bulgaricus</em> and <em>L. plantarum</em>, can be added to the cheese to improve and intensify the flavor. It was seen that the positive effects of selected adjunct cultures on aroma and taste of model cheeses were related to volatiles and FAAs.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 589-603"},"PeriodicalIF":7.2,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-26DOI: 10.1016/j.jfutfo.2025.03.001
Hong Cheng , Anwei Yi , Yudou Cheng , Yiming Li , Junfeng Guan
The nutritional composition of pear juice, including its flavor profile and bioactive compounds, plays a pivotal role in determining its quality and is significantly influenced by the pear cultivar. This study assessed key flavor compounds, including sugars, organic acids, and volatiles, as well as antioxidant properties (mainly consisting of phenolics, DPPH, and •OH radical scavenging activity) and sensory attributes based on electronic tongue and nose technologies, of pear juices across 20 cultivars from four pear species. The results demonstrated a consistent relationship between flavor compounds and sensory attributes. The total sugar content was positively associated with sweetness perception, with P. bretschneideri, P. pyrifolia, and P. sinkiangensis exhibiting higher sugar levels than P. ussuriensis. Similarly, total organic acid content corresponded to sourness perception, following the trend: P. ussuriensis > P. bretschneideri > P. pyrifolia and P. sinkiangensis. Notably, P. ussuriensis juices displayed higher levels of total volatile compounds, especially for esters, as confirmed by electronic nose analysis identifying a distinct volatile profile for this species. Additionally, Principal Component Analysis highlighted that P. ussuriensis juices were characterized by higher levels of total acids, citric acid, malic acid, esters, and antioxidant properties, along with reduced total sugars, glucose, and fructose levels. Partial Least Squares-Discriminant Analysis further screened ten differential variables contributing to group differentiation. These results indicated P. ussuriensis juices possessed distinctive characteristics of higher sourness, lower sweetness, rich aroma, and potential health benefits, which will provide foundational information to support the development of the pear juice industry in China.
梨汁的营养成分，包括其风味特征和生物活性成分，在决定其品质方面起着关键作用，并受到梨品种的显著影响。本研究评估了来自4个梨品种的20个品种的梨汁的主要风味化合物，包括糖、有机酸和挥发物，以及抗氧化性能（主要包括酚类物质、DPPH和•OH自由基清除活性）和基于电子舌头和鼻子技术的感官属性。结果表明，风味化合物和感官属性之间存在一致的关系。总糖含量与甜度感知呈正相关，P. bretschneideri、P. pyrifolia和P. sinkiangensis的糖含量高于P. ussuriensis。同样，总有机酸含量与酸味感知相对应，趋势如下：P. ussuriensis >； P. bretschneideri >； P. pyrifolia和P. sinkiangensis。值得注意的是，乌苏里纸种果汁显示出更高水平的总挥发性化合物，特别是酯类，这一点通过电子鼻分析证实了，该物种具有独特的挥发性特征。此外，主成分分析强调，乌苏里纸种果汁具有较高水平的总酸、柠檬酸、苹果酸、酯和抗氧化性能，同时总糖、葡萄糖和果糖水平降低。偏最小二乘-判别分析进一步筛选了10个有助于群体分化的微分变量。上述结果表明，乌苏里梨汁具有高酸、低甜、香气浓郁的特点，具有潜在的健康益处，为支持中国梨汁产业的发展提供了基础信息。
{"title":"Investigation on Flavor Compounds, Antioxidant Properties, and Sensory Attributes in Pear Juices","authors":"Hong Cheng , Anwei Yi , Yudou Cheng , Yiming Li , Junfeng Guan","doi":"10.1016/j.jfutfo.2025.03.001","DOIUrl":"10.1016/j.jfutfo.2025.03.001","url":null,"abstract":"<div><div>The nutritional composition of pear juice, including its flavor profile and bioactive compounds, plays a pivotal role in determining its quality and is significantly influenced by the pear cultivar. This study assessed key flavor compounds, including sugars, organic acids, and volatiles, as well as antioxidant properties (mainly consisting of phenolics, DPPH, and <sup>•</sup>OH radical scavenging activity) and sensory attributes based on electronic tongue and nose technologies, of pear juices across 20 cultivars from four pear species. The results demonstrated a consistent relationship between flavor compounds and sensory attributes. The total sugar content was positively associated with sweetness perception, with <em>P. bretschneideri, P. pyrifolia</em>, and <em>P. sinkiangensis</em> exhibiting higher sugar levels than <em>P. ussuriensis</em>. Similarly, total organic acid content corresponded to sourness perception, following the trend: <em>P. ussuriensis</em> > <em>P. bretschneideri</em> > <em>P. pyrifolia</em> and <em>P. sinkiangensis</em>. Notably, <em>P. ussuriensis</em> juices displayed higher levels of total volatile compounds, especially for esters, as confirmed by electronic nose analysis identifying a distinct volatile profile for this species. Additionally, Principal Component Analysis highlighted that <em>P. ussuriensis</em> juices were characterized by higher levels of total acids, citric acid, malic acid, esters, and antioxidant properties, along with reduced total sugars, glucose, and fructose levels. Partial Least Squares-Discriminant Analysis further screened ten differential variables contributing to group differentiation. These results indicated <em>P. ussuriensis</em> juices possessed distinctive characteristics of higher sourness, lower sweetness, rich aroma, and potential health benefits, which will provide foundational information to support the development of the pear juice industry in China.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 656-667"},"PeriodicalIF":7.2,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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