Pub Date : 2025-05-22DOI: 10.1016/j.jfutfo.2024.12.003
Ying Wang , Ruijing Zhang , Yan Li , Yingying Wu , Ming Gong , Youran Shao , Li Wang , Wenqiang Li , Gen Zou
Cordyceps militaris (CM) is widely distributed in humid temperate and tropical forests. Commercially available CM are mainly dried fruiting bodies and their further processed products. In the Chinese market, these products are mainly stored at room temperature without vacuum seal after air drying. In this study, liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC-MS), and microbial community abundance were applied to analyze the changes of major metabolites in CM dried products and explored the changes in quality during storage at room temperature. A total of 856 non-volatile and 431 volatile substances were detected, of which, 195 non-volatile and 85 volatile substances showed significant differences. By analyzing the microbial population abundance, the highest population abundance was observed in the second month, which was then followed by a decline. These results demonstrated that the quality, odor and nutrient content of CM changed considerably after storage from one to two months. These findings can provide new insights for exploring the optimal consumption time for the best flavor and health function of CM dried products in the future.
{"title":"Metabolic profiles reveal the preferable consumption time of Cordyceps militaris dried products with the optimal health effects and flavors","authors":"Ying Wang , Ruijing Zhang , Yan Li , Yingying Wu , Ming Gong , Youran Shao , Li Wang , Wenqiang Li , Gen Zou","doi":"10.1016/j.jfutfo.2024.12.003","DOIUrl":"10.1016/j.jfutfo.2024.12.003","url":null,"abstract":"<div><div><em>Cordyceps militaris</em> (CM) is widely distributed in humid temperate and tropical forests. Commercially available CM are mainly dried fruiting bodies and their further processed products. In the Chinese market, these products are mainly stored at room temperature without vacuum seal after air drying. In this study, liquid chromatography-mass spectrometry (LC-MS), gas chromatography-mass spectrometry (GC-MS), and microbial community abundance were applied to analyze the changes of major metabolites in CM dried products and explored the changes in quality during storage at room temperature. A total of 856 non-volatile and 431 volatile substances were detected, of which, 195 non-volatile and 85 volatile substances showed significant differences. By analyzing the microbial population abundance, the highest population abundance was observed in the second month, which was then followed by a decline. These results demonstrated that the quality, odor and nutrient content of CM changed considerably after storage from one to two months. These findings can provide new insights for exploring the optimal consumption time for the best flavor and health function of CM dried products in the future.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 642-655"},"PeriodicalIF":7.2,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334511","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 : 2025-05-22DOI: 10.1016/j.jfutfo.2025.02.006
Heng Liang , Lijun Guo , Xiuxiu Sun , Shenghua Xie , Guangyao Ma , Yang Qiao , Shiling Feng , Huidong Deng , Jing Zhang , Yangyang Sun , Yiwang Zhong , Yidan Wang , Xuejie Feng , Daojun Zheng
Durian (Durio zibethinus Murr.), a prized tropical fruit native to Southeast Asia, is known for its unique texture and sweet-bitter aroma. To understand the primary and secondary metabolites influencing durian's texture and aroma, an integrative approach combining electronic nose and tongue analyses, transcriptomics, and metabolomics was first applied to three popular durian varieties: Musang King (MK), Monthong (MT), and Kam Yau (KY). The study identified 82 non-volatile and 95 volatile differentially expressed metabolites (DEMs), with MK containing higher levels of terpenoids and sulfur compounds, while MT exhibited elevated esters and lipid-derived volatiles, contributing to its distinctive sweetness and aroma intensity. In contrast, KY was enriched in phenolic acids and amino acid derivatives, which may influence its bitterness and umami taste. Transcriptomic analysis revealed 12,927 differentially expressed genes (DEGs), with key metabolic pathways including carbon metabolism, amino acid biosynthesis, and lipid metabolism playing significant roles in distinguishing these varieties. Furthermore, network pharmacology analysis pinpointed 45 key non-volatile metabolites with potential health benefits, including flavonoids, lipids, and alkaloids, which were linked to anti-inflammatory, cardiovascular-protective, and neuroprotective properties. Notably, MK and KY contained bioactive compounds with potential anticancer effects, while MT was associated with metabolites beneficial for metabolic regulation. This study enhances our understanding of the genetic and metabolic basis underlying durian’s texture, aroma, and functional properties, providing a foundation for future breeding and functional food development.
{"title":"Widely targeted metabolomic, transcriptomic and network pharmacology approach reveals the differences in non-volatile and volatile metabolites and health-promoting functions in the three durian fruits","authors":"Heng Liang , Lijun Guo , Xiuxiu Sun , Shenghua Xie , Guangyao Ma , Yang Qiao , Shiling Feng , Huidong Deng , Jing Zhang , Yangyang Sun , Yiwang Zhong , Yidan Wang , Xuejie Feng , Daojun Zheng","doi":"10.1016/j.jfutfo.2025.02.006","DOIUrl":"10.1016/j.jfutfo.2025.02.006","url":null,"abstract":"<div><div>Durian (<em>Durio zibethinus</em> Murr.), a prized tropical fruit native to Southeast Asia, is known for its unique texture and sweet-bitter aroma. To understand the primary and secondary metabolites influencing durian's texture and aroma, an integrative approach combining electronic nose and tongue analyses, transcriptomics, and metabolomics was first applied to three popular durian varieties: Musang King (MK), Monthong (MT), and Kam Yau (KY). The study identified 82 non-volatile and 95 volatile differentially expressed metabolites (DEMs), with MK containing higher levels of terpenoids and sulfur compounds, while MT exhibited elevated esters and lipid-derived volatiles, contributing to its distinctive sweetness and aroma intensity. In contrast, KY was enriched in phenolic acids and amino acid derivatives, which may influence its bitterness and umami taste. Transcriptomic analysis revealed 12,927 differentially expressed genes (DEGs), with key metabolic pathways including carbon metabolism, amino acid biosynthesis, and lipid metabolism playing significant roles in distinguishing these varieties. Furthermore, network pharmacology analysis pinpointed 45 key non-volatile metabolites with potential health benefits, including flavonoids, lipids, and alkaloids, which were linked to anti-inflammatory, cardiovascular-protective, and neuroprotective properties. Notably, MK and KY contained bioactive compounds with potential anticancer effects, while MT was associated with metabolites beneficial for metabolic regulation. This study enhances our understanding of the genetic and metabolic basis underlying durian’s texture, aroma, and functional properties, providing a foundation for future breeding and functional food development.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 690-702"},"PeriodicalIF":7.2,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334955","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 : 2025-05-22DOI: 10.1016/j.jfutfo.2025.04.014
Junjun Zhai , Yu Yang , Fei Wang , Guangxin Cui , Yangjun Zou , Yurong Guo , Huixia Zhou , Xiaoyu Wang , Pengtao Zhao
The development of innovative products such as ice cider is an important means of adding value to the industry. This research aimed to examine the aroma profiles of late and ice-harvested Changfu No.2 (CF2) apples, along with their essential phytochemicals. Samples were collected at 15-day intervals, starting from the commercial harvest and continuing through to the ice harvest. Through GC-MS-Olfactometry/DF analysis, twenty-one aroma components were identified as the key odorants of CF2. The ice-harvested apples were used to make ice cider, and then it was compared with the apple juice produced during the same period. Quantitative analysis using HS-SPME-GC-MS and subsequent OAV analysis revealed increasing trends in most aroma compounds leading up to the ice harvest. Moreover, there are more aroma compounds in ice cider than in apple juice, suggesting that late and ice harvests are beneficial for enhancing the aggregation of apple aroma. These findings establish a scientific foundation for assessing the potential for producing ice cider from late and ice-harvested apples from the Loess Plateau area of China.
开发创新产品，如冰苹果酒，是行业增值的重要手段。本研究旨在研究晚熟和冰采的长府2号（CF2）苹果的香气特征及其必需的植物化学物质。每隔15天采集一次样品，从商业收获开始，一直持续到冰收获。通过gc - ms - olfacetry /DF分析，鉴定出21种香气成分是CF2的关键气味成分。用冰收获的苹果制作冰苹果酒，然后将其与同期生产的苹果汁进行比较。利用HS-SPME-GC-MS和随后的OAV分析进行的定量分析显示，导致冰收获的大多数香气化合物呈增加趋势。此外，冰苹果酒的香气化合物含量高于苹果汁，说明晚采和冰采有利于增强苹果香气的聚集。这些发现为评估中国黄土高原地区晚采和冰采苹果生产冰苹果酒的潜力奠定了科学基础。
{"title":"Characterizing the potential of late- and ice-harvest apple from the Loess Plateau area of China to make ice ciders: from the view of phytochemicals and aromas","authors":"Junjun Zhai , Yu Yang , Fei Wang , Guangxin Cui , Yangjun Zou , Yurong Guo , Huixia Zhou , Xiaoyu Wang , Pengtao Zhao","doi":"10.1016/j.jfutfo.2025.04.014","DOIUrl":"10.1016/j.jfutfo.2025.04.014","url":null,"abstract":"<div><div>The development of innovative products such as ice cider is an important means of adding value to the industry. This research aimed to examine the aroma profiles of late and ice-harvested Changfu No.2 (CF2) apples, along with their essential phytochemicals. Samples were collected at 15-day intervals, starting from the commercial harvest and continuing through to the ice harvest. Through GC-MS-Olfactometry/DF analysis, twenty-one aroma components were identified as the key odorants of CF2. The ice-harvested apples were used to make ice cider, and then it was compared with the apple juice produced during the same period. Quantitative analysis using HS-SPME-GC-MS and subsequent OAV analysis revealed increasing trends in most aroma compounds leading up to the ice harvest. Moreover, there are more aroma compounds in ice cider than in apple juice, suggesting that late and ice harvests are beneficial for enhancing the aggregation of apple aroma. These findings establish a scientific foundation for assessing the potential for producing ice cider from late and ice-harvested apples from the Loess Plateau area of China.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 4","pages":"Pages 565-576"},"PeriodicalIF":7.2,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145334504","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 : 2025-05-19DOI: 10.1016/j.jfutfo.2025.04.011
Yuying Han , Hongyi Liu , Jun Chen , Ruihong Liang , Taotao Dai , Chengmei Liu , Chengliang Lv , Ping Huang , Xiaohong Liang , Lizhen Deng
This work examined the performance of an innovative industry-scale microfluidizer system (ISMS) at various pressures (0, 30, 60, 90 and 120 MPa) on processing chicken powder (CP). Results indicated that ISMS considerably destroyed the tissue structure of sample. With the treatment intensity of ISMS increased from 0 to 120 MPa, the particle size (D90) of CP significantly decreased from 153.00 to 50.21 μm, which was much lower than those of commercial samples (124.00 and 99.70 μm). Increasing the ISMS pressure also greatly improved the quality of CP, such as the bulk density, tapped density, and L* values increased. ISMS treatment well preserved the nutrients, the contents and in vitro digestibility of protein were significantly higher than those of commercial samples. Moreover, the content of main flavor components increased after ISMS treatment. Therefore, the ISMS would be a potential technique to process CP with high quality and efficiency.
{"title":"Whole chicken powder produced by industry-scale microfluidizer system: Improvement on physicochemical properties, protein digestibility and volatile flavor","authors":"Yuying Han , Hongyi Liu , Jun Chen , Ruihong Liang , Taotao Dai , Chengmei Liu , Chengliang Lv , Ping Huang , Xiaohong Liang , Lizhen Deng","doi":"10.1016/j.jfutfo.2025.04.011","DOIUrl":"10.1016/j.jfutfo.2025.04.011","url":null,"abstract":"<div><div>This work examined the performance of an innovative industry-scale microfluidizer system (ISMS) at various pressures (0, 30, 60, 90 and 120 MPa) on processing chicken powder (CP). Results indicated that ISMS considerably destroyed the tissue structure of sample. With the treatment intensity of ISMS increased from 0 to 120 MPa, the particle size (D90) of CP significantly decreased from 153.00 to 50.21 μm, which was much lower than those of commercial samples (124.00 and 99.70 μm). Increasing the ISMS pressure also greatly improved the quality of CP, such as the bulk density, tapped density, and <em>L*</em> values increased. ISMS treatment well preserved the nutrients, the contents and <em>in vitro</em> digestibility of protein were significantly higher than those of commercial samples. Moreover, the content of main flavor components increased after ISMS treatment. Therefore, the ISMS would be a potential technique to process CP with high quality and efficiency.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 470-478"},"PeriodicalIF":7.2,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108870","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}
Magnetic covalent organic framework nanocomposite denoted as Fe3O4@TPBD-BTA with core-shell structure was fabricated via a simple template-mediated precipitation polymerization method at mild conditions. The polyimine network shell was created through the polymerization of N,N,N′,N′-tetrakis(p-aminophenyl)-p-phenylenediamine (TPBD) and biphenyl-3,3′,5,5′-tetracarbaldehyde (BTA) in tetrahydrofuran (THF) by the Schiff-base reaction. Featuring with large good solution dispersibility, and high stability, the obtained Fe3O4@TPBD-BTA exhibited high adsorption capacities and fast adsorption for zearalenone and its Aflatoxin (AFT). The adsorption isotherms showed multilayer adsorption dominated at low concentration and monolayer adsorption at high concentration between the interface of AFs and Fe3O4@TPBD-BTA. With the Fe3O4@TPBD-BTA as sorbent, a magnetic solid-phase extraction-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for simultaneous adsorption and detection of five ZEAs in complex samples. The proposed method displayed favorable linearity, low limits of detection (0.006 5 − 0.008 2 μg/kg). The developed method has been applied for real sample analysis, with recoveries of 81.0%−109.6%. These results showed that Fe3O4@TPBD-BTA has a good application potential for the adsorption of AFs in milk and dairy products.
{"title":"Synthesis of a novel core-shell magnetic covalent organic framework for the enrichment and detection of AFM1 and AFM2 in milk and dairy products using HPLC-MS/MS","authors":"Dongyue Zhao , Xiuli Xu , Wei Wu , Xiujuan Wang , Feng Zhang","doi":"10.1016/j.jfutfo.2025.04.009","DOIUrl":"10.1016/j.jfutfo.2025.04.009","url":null,"abstract":"<div><div>Magnetic covalent organic framework nanocomposite denoted as Fe<sub>3</sub>O<sub>4</sub>@TPBD-BTA with core-shell structure was fabricated via a simple template-mediated precipitation polymerization method at mild conditions. The polyimine network shell was created through the polymerization of N,N,N′,N′-tetrakis(p-aminophenyl)-p-phenylenediamine (TPBD) and biphenyl-3,3′,5,5′-tetracarbaldehyde (BTA) in tetrahydrofuran (THF) by the Schiff-base reaction. Featuring with large good solution dispersibility, and high stability, the obtained Fe<sub>3</sub>O<sub>4</sub>@TPBD-BTA exhibited high adsorption capacities and fast adsorption for zearalenone and its Aflatoxin (AFT). The adsorption isotherms showed multilayer adsorption dominated at low concentration and monolayer adsorption at high concentration between the interface of AFs and Fe<sub>3</sub>O<sub>4</sub>@TPBD-BTA. With the Fe<sub>3</sub>O<sub>4</sub>@TPBD-BTA as sorbent, a magnetic solid-phase extraction-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for simultaneous adsorption and detection of five ZEAs in complex samples. The proposed method displayed favorable linearity, low limits of detection (0.006 5 − 0.008 2 μg/kg). The developed method has been applied for real sample analysis, with recoveries of 81.0%−109.6%. These results showed that Fe<sub>3</sub>O<sub>4</sub>@TPBD-BTA has a good application potential for the adsorption of AFs in milk and dairy products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 413-420"},"PeriodicalIF":7.2,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108809","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 : 2025-05-08DOI: 10.1016/j.jfutfo.2024.09.002
Zhiqiang Pu , Siyu Yao , Vijaya Raghavan , Yang Liu , Jin Wang
Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives. Therefore, plant-based meat analogue are under widely research. However, there is still a lack of research focused on developing solely plant-based meat with enhanced nutritional benefits. This study aims to develop a functional plant-based meat ink utilizing 3D printing technology, which is expected to enhance the nutrition degree and customer attraction of plant-based meat. Soy protein isolate, xanthan gum, wheat oligopeptides, and grape seed extract were selected as raw materials. The results showed that the ink formulated with wheat oligopeptides and grape seed extract exhibited more suitable viscosity, stronger gel strength, and improved overall flavor. By comparing the texture properties with real meat inks, a combination of pea protein (7 g) or soy protein isolate (7 g), xanthan gum (0.25 g), wheat oligopeptides (1 g), and grape seed extract (0.5 g) was identified as the optimal ink formulation for plant-based meat analogue with potential antioxidant function for the elderly.
{"title":"3D printing of antioxidant-enriched plant-based meat analogue for the elderly: The role of wheat oligopeptide and grape seed extract","authors":"Zhiqiang Pu , Siyu Yao , Vijaya Raghavan , Yang Liu , Jin Wang","doi":"10.1016/j.jfutfo.2024.09.002","DOIUrl":"10.1016/j.jfutfo.2024.09.002","url":null,"abstract":"<div><div>Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives. Therefore, plant-based meat analogue are under widely research. However, there is still a lack of research focused on developing solely plant-based meat with enhanced nutritional benefits. This study aims to develop a functional plant-based meat ink utilizing 3D printing technology, which is expected to enhance the nutrition degree and customer attraction of plant-based meat. Soy protein isolate, xanthan gum, wheat oligopeptides, and grape seed extract were selected as raw materials. The results showed that the ink formulated with wheat oligopeptides and grape seed extract exhibited more suitable viscosity, stronger gel strength, and improved overall flavor. By comparing the texture properties with real meat inks, a combination of pea protein (7 g) or soy protein isolate (7 g), xanthan gum (0.25 g), wheat oligopeptides (1 g), and grape seed extract (0.5 g) was identified as the optimal ink formulation for plant-based meat analogue with potential antioxidant function for the elderly.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 421-429"},"PeriodicalIF":7.2,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108810","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 : 2025-05-06DOI: 10.1016/j.jfutfo.2025.04.010
Jianxin Song , Junguo Wang , Fangyuan Wei , Tong Zhang , Xin Li , Xiaoya Pan , Mengyuan Zhao , Chao Zhang , Xiaodong Wang , Junran Chen
Jujube is the homology of medicine and food, which popular for its characteristic flavor. Aroma is one of the most key factors that determining the quality of commercial Chinese jujube. In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was applied for aroma characterization of 15 varieties of commercial Chinese jujubes. Results showed a total of 29 aroma compositions were identified, and aldehydes (10.42%−22.87%), ketones (26.45%−42.06%), alcohols (2.42%−7.30%), and esters (16.41%−26.86%) were common in 15 varieties of commercial Chinese jujubes. 3-Hydroxy-2-butanone, methyl acetate, benzaldehyde, 2,3-butanedione and 2-methylbutyric acid contributed great to the aroma profiles of different commercial Chinese jujubes. Moreover, significant (P<0.05) differences of aroma profiles were found among 15 varieties of commercial Chinese jujubes, and it can be well distinguished by 3D-topographic, characteristic fingerprint and principal component analysis (PCA) results. In conclusion, JSBZ (Ji Shan Ban Zao), HMDZ (Ha Mi Da Zao) and HPZ (Hu Ping Zao) respectively presented significantly different aroma profile characteristics. GC-IMS instrument and PCA statistical method were superior and effective in assessing the differences of aroma profiles of different commercial Chinese jujubes.
{"title":"Assessment of the aroma profiles of 15 commercial Chinese jujubes using gas chromatography-ion mobility spectrometry","authors":"Jianxin Song , Junguo Wang , Fangyuan Wei , Tong Zhang , Xin Li , Xiaoya Pan , Mengyuan Zhao , Chao Zhang , Xiaodong Wang , Junran Chen","doi":"10.1016/j.jfutfo.2025.04.010","DOIUrl":"10.1016/j.jfutfo.2025.04.010","url":null,"abstract":"<div><div>Jujube is the homology of medicine and food, which popular for its characteristic flavor. Aroma is one of the most key factors that determining the quality of commercial Chinese jujube. In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was applied for aroma characterization of 15 varieties of commercial Chinese jujubes. Results showed a total of 29 aroma compositions were identified, and aldehydes (10.42%−22.87%), ketones (26.45%−42.06%), alcohols (2.42%−7.30%), and esters (16.41%−26.86%) were common in 15 varieties of commercial Chinese jujubes. 3-Hydroxy-2-butanone, methyl acetate, benzaldehyde, 2,3-butanedione and 2-methylbutyric acid contributed great to the aroma profiles of different commercial Chinese jujubes. Moreover, significant (<em>P</em><0.05) differences of aroma profiles were found among 15 varieties of commercial Chinese jujubes, and it can be well distinguished by 3D-topographic, characteristic fingerprint and principal component analysis (PCA) results. In conclusion, JSBZ (Ji Shan Ban Zao), HMDZ (Ha Mi Da Zao) and HPZ (Hu Ping Zao) respectively presented significantly different aroma profile characteristics. GC-IMS instrument and PCA statistical method were superior and effective in assessing the differences of aroma profiles of different commercial Chinese jujubes.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 430-438"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108811","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 : 2025-05-06DOI: 10.1016/j.jfutfo.2025.04.012
Quancen Lee , Zhixiang Xue , Mingfeng Zheng , Bin Liu , Feng Zeng
Tremella fuciformis polysaccharides have rich bioactivities, while low molecular weight polysaccharides have higher bioavailability and nutritional value. In this study, it was investigated that the structural characteristics of low molecular weight polysaccharides from Tremella fuciformis (TFLP) prepared by acid hydrolysis method, its impact on antioxidant capacity and stress resistance of Caenorhabditis elegans (C. elegans), and potential mechanisms. TFLP was an acidic polysaccharide mainly composed of mannose and xylose with a molecular weight of 106 kDa. TFLP could prolong the median lifespan of C. elegans under heat stress and acute oxidative stress conditions through significantly reducing the MDA level and increasing the activity of antioxidant enzymes T-SOD, GSH Px and CAT. The intervention of high-dose TFLP significantly prolonged the median lifespan of C. elegans under heat stress and acute oxidative stress conditions by 24.47% and 7.84%, respectively. At the same time, the MDA levels significantly decreased by 69.59%, and the levels of antioxidant enzymes T-SOD, GSH-Px and CAT increased significantly by 2.22, 1.28 and 0.53 times, respectively. Meanwhile, the transcription levels of daf-16, fat-5, fat-7, and hsf-1 mRNA in C. elegans treated with TFLP were significantly increased, while the transcription levels of akt-1 and daf-2 mRNA were significantly reduced. In addition, propanoate metabolism, valine, leucine and isoleucine degradation metabolism and vitamin B6 metabolism were key metabolic pathways for TFLP to enhance antioxidant capacity and stress resistance in C. elegans. These results indicated that TFLP could enhance in vivo antioxidant capacity and stress resistance by improving the levels mRNA transcription and metabolites, and it provided new evidence for TFLP to exert in vivo antioxidant activity.
{"title":"Antioxidant activity of low molecular weight polysaccharides from Tremella fuciformis in Caenorhabditis elegans based on metabolomics analysis","authors":"Quancen Lee , Zhixiang Xue , Mingfeng Zheng , Bin Liu , Feng Zeng","doi":"10.1016/j.jfutfo.2025.04.012","DOIUrl":"10.1016/j.jfutfo.2025.04.012","url":null,"abstract":"<div><div><em>Tremella fuciformis</em> polysaccharides have rich bioactivities, while low molecular weight polysaccharides have higher bioavailability and nutritional value. In this study, it was investigated that the structural characteristics of low molecular weight polysaccharides from <em>Tremella fuciformis</em> (TFLP) prepared by acid hydrolysis method, its impact on antioxidant capacity and stress resistance of <em>Caenorhabditis elegans</em> (<em>C. elegans</em>), and potential mechanisms. TFLP was an acidic polysaccharide mainly composed of mannose and xylose with a molecular weight of 106 kDa. TFLP could prolong the median lifespan of <em>C. elegans</em> under heat stress and acute oxidative stress conditions through significantly reducing the MDA level and increasing the activity of antioxidant enzymes T-SOD, GSH Px and CAT. The intervention of high-dose TFLP significantly prolonged the median lifespan of <em>C. elegans</em> under heat stress and acute oxidative stress conditions by 24.47% and 7.84%, respectively. At the same time, the MDA levels significantly decreased by 69.59%, and the levels of antioxidant enzymes T-SOD, GSH-Px and CAT increased significantly by 2.22, 1.28 and 0.53 times, respectively. Meanwhile, the transcription levels of <em>daf-16, fat-5, fat-7</em>, and <em>hsf-1</em> mRNA in <em>C. elegans</em> treated with TFLP were significantly increased, while the transcription levels of <em>akt-1</em> and <em>daf-2</em> mRNA were significantly reduced. In addition, propanoate metabolism, valine, leucine and isoleucine degradation metabolism and vitamin B6 metabolism were key metabolic pathways for TFLP to enhance antioxidant capacity and stress resistance in <em>C. elegans.</em> These results indicated that TFLP could enhance <em>in vivo</em> antioxidant capacity and stress resistance by improving the levels mRNA transcription and metabolites, and it provided new evidence for TFLP to exert <em>in vivo</em> antioxidant activity.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 479-490"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108871","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 : 2025-05-06DOI: 10.1016/j.jfutfo.2024.09.001
Guoping Li , Qian Hu , Ranran Xing , Jiukai Zhang , Ying Chen
Ophiocordyceps sinensis (OS) has a variety of pharmacological effects and has been widely used as tonic food and medicine for hundreds of years. Among them, the OS of Yushu in Qinghai and Naqu in Tibet are considered to be of high quality. However, a lack of evidence on the difference in metabolites between OS from two typical growing regions. We compared the metabolomes of OS from Qinghai and Tibet through a comparative metabolomics approach based on UPLC-QTRAP-MS/MS. A total of 646 metabolites were identified from the OS of two typical growing regions, and there were no differences in the types of metabolites of OS in different regions, but in the differences in contents. Among the 85 metabolites screened with significant differences, cyclic peptides had a high content in Tibet group, while nucleotides, organic acids and their derivatives and lipids had a high content in Qinghai group. Metabolic pathways analysis of differential metabolites revealed that “vancomycin resistance”, “tryptophan metabolism”, “serotonergic synapse”, “phenylalanine metabolism”, “neomycin, kanamycin and gentamicin biosynthesis”, and “insulin resistance” were the main enrichment pathways. These findings provide an insight into the differential metabolic profiling and metabolic pathways of OS from two typical growing regions.
{"title":"Metabolites of Ophiocordyceps sinensis from two typical growing regions in China revealed by comparative metabolomics","authors":"Guoping Li , Qian Hu , Ranran Xing , Jiukai Zhang , Ying Chen","doi":"10.1016/j.jfutfo.2024.09.001","DOIUrl":"10.1016/j.jfutfo.2024.09.001","url":null,"abstract":"<div><div><em>Ophiocordyceps sinensis</em> (OS) has a variety of pharmacological effects and has been widely used as tonic food and medicine for hundreds of years. Among them, the OS of Yushu in Qinghai and Naqu in Tibet are considered to be of high quality. However, a lack of evidence on the difference in metabolites between OS from two typical growing regions. We compared the metabolomes of OS from Qinghai and Tibet through a comparative metabolomics approach based on UPLC-QTRAP-MS/MS. A total of 646 metabolites were identified from the OS of two typical growing regions, and there were no differences in the types of metabolites of OS in different regions, but in the differences in contents. Among the 85 metabolites screened with significant differences, cyclic peptides had a high content in Tibet group, while nucleotides, organic acids and their derivatives and lipids had a high content in Qinghai group. Metabolic pathways analysis of differential metabolites revealed that “vancomycin resistance”, “tryptophan metabolism”, “serotonergic synapse”, “phenylalanine metabolism”, “neomycin, kanamycin and gentamicin biosynthesis”, and “insulin resistance” were the main enrichment pathways. These findings provide an insight into the differential metabolic profiling and metabolic pathways of OS from two typical growing regions.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 491-504"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108756","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}
Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. This waste, which ranges from 40% to 44%, is influenced by various physical, social, and biological factors in the food and beverage and agricultural sectors. Such waste occurs across the supply chain, from the initial stages of crop cultivation to the consumption of the products. As a result of that, the food becomes unsafe and unsuitable for consumption. Addressing solutions to reduce the waste generated by fruits and vegetables would pave the way to reach sustainable solutions for the negative concerns based on food security, food safety, economic sustainability, and adverse environmental impacts. Numerous methods, both conventional and novel, have been employed to minimize post-harvest waste. Scientists today aim to make significant strides in minimizing waste generated from the agricultural fields relating to fruits and vegetables, by integrating both conventional and novel technologies. This strategy directs the crucial development of sustainable solutions for critical issues based on food security and consumer perception. Traditional food preservation techniques include refrigeration, ionizing radiation, fruits and vegetables coating technologies, chemical treatments, the application of fungicides, ultrasound technology, ozone treatments, pulsed electric fields, and cold plasma technology. These can be categorized as either thermal or non-thermal applications. Non-thermal preservation methods have gained popularity over thermal methods due to their advantages in large-scale commercial applications. Currently, the industry is exploring novel approaches like nanotechnology, which surpasses many non-thermal methods in effectiveness, safety, and quality. Within the food and beverage packaging realm, nanotechnology is employed in various ways, such as bio-based packaging, active packaging, smart packaging, and enhanced packaging.
{"title":"Strategies to minimize post-harvest waste of fruits and vegetables: Current solutions and future perspectives","authors":"Praveena Rajapakshe , Nimasha Rathnasinghe , Kaushani Guruge , Renuka Nilmini , Randika Jayasinghe , Veranja Karunaratne , Ruchira Wijesena , Gayan Priyadarshana","doi":"10.1016/j.jfutfo.2025.04.013","DOIUrl":"10.1016/j.jfutfo.2025.04.013","url":null,"abstract":"<div><div>Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. This waste, which ranges from 40% to 44%, is influenced by various physical, social, and biological factors in the food and beverage and agricultural sectors. Such waste occurs across the supply chain, from the initial stages of crop cultivation to the consumption of the products. As a result of that, the food becomes unsafe and unsuitable for consumption. Addressing solutions to reduce the waste generated by fruits and vegetables would pave the way to reach sustainable solutions for the negative concerns based on food security, food safety, economic sustainability, and adverse environmental impacts. Numerous methods, both conventional and novel, have been employed to minimize post-harvest waste. Scientists today aim to make significant strides in minimizing waste generated from the agricultural fields relating to fruits and vegetables, by integrating both conventional and novel technologies. This strategy directs the crucial development of sustainable solutions for critical issues based on food security and consumer perception. Traditional food preservation techniques include refrigeration, ionizing radiation, fruits and vegetables coating technologies, chemical treatments, the application of fungicides, ultrasound technology, ozone treatments, pulsed electric fields, and cold plasma technology. These can be categorized as either thermal or non-thermal applications. Non-thermal preservation methods have gained popularity over thermal methods due to their advantages in large-scale commercial applications. Currently, the industry is exploring novel approaches like nanotechnology, which surpasses many non-thermal methods in effectiveness, safety, and quality. Within the food and beverage packaging realm, nanotechnology is employed in various ways, such as bio-based packaging, active packaging, smart packaging, and enhanced packaging.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 400-412"},"PeriodicalIF":7.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108808","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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