Current Research in Food Science最新文献

3D printed cacao-based formulations as nutrient carriers for immune system enhancement 3D打印可可配方作为免疫系统增强的营养载体。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100949

Rachel L. Milliken , Aikaterini Dedeloudi , Emily Vong , Robyn Irwin , Sune K. Andersen , Matthew P. Wylie , Dimitrios A. Lamprou

This study explores the feasibility of using raw Greek honey-infused cacao-based formulations for three-dimensional printing (3DP). It evaluates their physicochemical properties, thermal stability, and rheological behaviour. Three honey varieties, one of which was Lavender Honey (LH), were incorporated into cacao printlets to assess their impact on structural integrity and compatibility with Vitamin D3 (VitD3), a bioactive compound known for immune system enhancement. Including honey aims to improve the nutritional profile, enhance the taste, and potentially increase the bioavailability of VitD3, which is limited by its hydrophobic nature and low oral absorption. Thermal analysis showed that honey-infused cacao printlets maintain a liquid-like state under ambient conditions and exhibit stability up to the printing temperature of 38 °C. Rheological assessments demonstrated that both individually and in combination, increased honey concentrations and VitD3 incorporation enhance viscosity. These changes improve printability and structural integrity during 3DP. While raw LH demonstrated antibacterial activity, no antibacterial efficacy was observed in the LH-based printlets after incubation. LH at a 10% concentration emerged as the optimal formulation, demonstrating balanced structural properties and effective miscibility with VitD3.

This study highlights how raw Greek honey produced without chemical miticides, has the potential to enhance the functionality and palatability of 3D-printed health supplements. It utilises honey's antimicrobial properties and taste benefits while promoting immune system support through VitD3 integration. The findings highlight the versatility of honey-infused cacao printlets in developing personalized health supplements and pharmaceuticals, suggesting their promising role as delivery systems in personalized medicine. Honeys widely accepted sensory qualities and its application in food products are the basis for the proposition that it enhances palatability. These attributes imply that honey could positively influence the acceptability of the product.

本研究探讨了使用原始希腊蜂蜜注入可可为基础的三维打印（3DP）配方的可行性。它评估了它们的物理化学性质、热稳定性和流变性能。研究人员将三种蜂蜜（其中一种是薰衣草蜂蜜）掺入可可豆中，以评估它们对结构完整性和与维生素D3（一种以增强免疫系统而闻名的生物活性化合物）相容性的影响。加入蜂蜜的目的是改善营养状况，增强味道，并潜在地提高维生素d3的生物利用度，维生素d3受其疏水性和低口服吸收的限制。热分析表明，在环境条件下，注入蜂蜜的可可打印件保持液体状态，并且在38°C的打印温度下表现出稳定性。流变学评估表明，无论是单独还是联合使用，增加蜂蜜浓度和维生素d3掺入都能增强粘度。这些变化提高了3d打印过程中的可打印性和结构完整性。虽然生LH显示出抗菌活性，但在以LH为基础的小细胞孵育后没有观察到抗菌效果。10%浓度的LH是最佳配方，具有平衡的结构特性和与VitD3的有效混溶性。这项研究强调了在没有化学杀虫剂的情况下生产的希腊蜂蜜如何具有增强3d打印保健品的功能和适口性的潜力。它利用蜂蜜的抗菌特性和味道的好处，同时通过维生素d3整合促进免疫系统的支持。这一发现强调了蜂蜜注入的可可小颗粒在开发个性化保健品和药物方面的多功能性，表明它们在个性化医疗的输送系统中具有很好的作用。蜂蜜被广泛接受的感官品质及其在食品中的应用是其增强适口性的主张的基础。这些属性意味着蜂蜜可以积极影响产品的可接受性。

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引用次数: 0

Physicochemical properties of surimi made from edible insects using washing and pH shift methods 用水洗法和酸碱度变换法制备食用昆虫鱼糜的理化性质。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100952

Chae-Ryun Moon, Young-Woong Ju, Su-Hyeon Pyo, So-Won Park, Seul Lee, Mzia Benashvili, Yang-Ju Son

Edible insects, characterized by their eco-friendly nature and high nutrient value, are promising protein sources. Therefore, we aimed to assess the suitability of insects as source ingredients for surimi, a widely-used, intermediate food material. Mealworm (Tenebrio molitor L.) and two-spotted cricket (Gryllus bimaculatus L.) surimi were prepared, and their physicochemical and rheological properties were examined. Myofibrillar protein-rich fractions were obtained using the washing and pH shift methods. For the pH shift method, the myofibrillar proteins were extracted at acid (pH 2) or alkaline (pH 11) conditions, and surimi gel was prepared by heating myofibrillar protein-rich fractions. The pH shift method resulted in a higher surimi yield from edible insects than the washing method, whereas the washing method resulted in a higher surimi yield from tilapia (Oreochromis niloticus) and chicken breast (Gallus gallus domesticus). After acid treatment, lipid oxidation increased in all samples; however, edible insect surimi exhibited lower oxidation levels than tilapia and chicken breast surimi. Insect proteins, except for acid-treated mealworm proteins, successfully formed gel structures upon heating, resulting in softer gels than those obtained from tilapia and chicken breast. Consequently, the pH shift method resulted in elevated insect surimi yield, and the alkaline treatment was more appropriate for producing fine-quality edible insect surimi. Our study demonstrates the usefulness of edible insects as surimi ingredients, particularly for soft-gel food production. These findings emphasize the innovative application of edible insects in the food industry, suggesting the possibility of expanding their use as alternative protein food ingredients.

食用昆虫具有生态友好、营养价值高的特点，是很有前途的蛋白质来源。因此，我们旨在评估昆虫作为鱼糜这种广泛使用的中间食品原料的适用性。制备了粉虫（tenbrio molitor L.）和双斑蟋蟀（Gryllus bimaculatus L.），并对其理化性质和流变学性质进行了研究。用洗涤和pH转移法获得富肌原纤维蛋白组分。pH移位法是在酸性（pH 2）或碱性（pH 11）条件下提取肌原纤维蛋白，通过加热富含肌原纤维蛋白的部分制备鱼糜凝胶。pH值变化法可使食用昆虫的鱼糜产量高于水洗法，而水洗法可使罗非鱼（Oreochromis niloticus）和鸡胸肉（Gallus Gallus domesticus）的鱼糜产量更高。酸处理后，所有样品的脂质氧化均增加；然而，食用昆虫鱼糜的氧化水平低于罗非鱼和鸡胸肉。除酸处理过的粉虫蛋白外，昆虫蛋白在加热后成功形成凝胶结构，其凝胶比从罗非鱼和鸡胸肉中获得的凝胶更柔软。综上所述，pH变化法提高了昆虫鱼糜产量，碱性处理更适合生产优质食用昆虫鱼糜。我们的研究证明了食用昆虫作为鱼糜原料的实用性，特别是在软凝胶食品生产中。这些发现强调了食用昆虫在食品工业中的创新应用，表明了扩大其作为替代蛋白质食品成分的可能性。

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引用次数: 0

Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products 自制与工业制造：不同食品的营养成分和潜在有害化合物的含量。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100958

Beatrice Pellegrini , Lin Xin Strootman , Christos Fryganas , Daniela Martini , Vincenzo Fogliano

Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing. Epidemiological studies have highlighted risks associated with “ultra-processed foods,” but empirical comparisons between industrial (IND) and home-made (HM) foods are scarce. This study aimed to compare nutritional values and harmful compounds in IND vs. HM versions of four common foods: plumcake, fish sticks, tomato sauce, and cereal bars. The HM foods were prepared using similar recipes to their industrial counterparts, avoiding technologies and ingredients not available at home. The analysis revealed identical nutritional compositions between the IND and HM versions. Acrylamide (AA) and Maillard reaction (MR) products, considered potentially harmful, showed comparable levels across the food pairs, though HM versions showed slightly higher levels in some cases. AA was undetectable in IND plumcake and HM cereal bars, while HM fish sticks had higher AA content than the industrial version. These findings indicate that homemade foods do not necessarily offer superior nutritional quality or lower levels of harmful compounds compared to industrial products. The classification of food products quality based on processing or industrial ingredients alone is not a reliable indicator of their healthiness.

许多消费者认为工业加工食品质量较低，可能对健康有害，他们担心加工过程中营养不良、添加剂和有害化合物的形成。流行病学研究强调了与“超加工食品”相关的风险，但工业食品（IND）和自制食品（HM）之间的实证比较很少。这项研究旨在比较四种常见食物的营养价值和有害化合物：葡萄干饼、鱼条、番茄酱和谷物棒。HM食品是用与工业食品相似的食谱制作的，避免了国内没有的技术和成分。分析结果显示，IND和HM版本之间的营养成分相同。被认为有潜在危害的丙烯酰胺（AA）和美拉德反应（MR）产品在两种食品中含量相当，但HM版本在某些情况下含量略高。在IND葡萄干饼和HM谷物棒中未检测到AA，而HM鱼棒的AA含量高于工业版。这些发现表明，与工业产品相比，自制食品不一定具有更高的营养质量或更低的有害化合物含量。仅根据加工或工业成分对食品质量进行分类并不是衡量其健康状况的可靠指标。

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引用次数: 0

Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100973

Yujie Shi , Jing Li , Longzhu Zhou , Junmin Zhang , Xiaohui Feng , Weihai Xing , Chaohua Tang , Yueyu Bai

Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and triglyceride (TG) were isolated and purified from beef and added to defatted beef and raw beef. The composition of aroma compounds generated by thermal oxidation in three model systems were compared by flavoromics. The main aroma compounds produced by the thermal oxidation of PC were decanal, (E)-2-nonenal, (E)-2-undecenal, and (E,E)-2,4-decadienal, while the main aroma compounds produced by the thermal oxidation of TG were nonanal, (E)-2-undecenal, and decanal. Nonanal remains the main aroma compound produced by PC and TG in defatted beef. Octanal and nonanal were the major aroma compounds generated by thermal oxidation of raw beef samples spiked with PC and TG. Raw beef with added PC and TG had higher levels of sulfides and heterocycles after thermal oxidation compared to defatted beef with added lipids. The comparison of the aroma profiles in three thermo-oxidative models indicated that PC contributed more than TG to the key odor-active compounds in cooked beef. Additionally, the thermo-oxidative degradation of PC facilitated the formation of Maillard reaction products. However, the beef matrix may inhibit the formation of decanal and (E,E)-2,4-decadienal.

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引用次数: 0

Modulating the aroma and taste profile of soybean using novel strains for fermentation 利用新型发酵菌株调节大豆的香气和口感特征。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100933

Xin Hui Chin , Ryan Soh , Geraldine Chan , Pnelope Ng , Aaron Thong , Hosam Elhalis , Kanagasundaram Yoganathan , Yvonne Chow , Shao Quan Liu

A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with Rhizopus oryzae, which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with Neurospora crassa also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with Penicillium camemberti, Penicillium nalgiovense, Penicillium chrysogenum, and Leuconostoc mesenteroides containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including ‘smoky’, ‘cheesy’ and ‘floral’ notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.

影响消费者对豆制品接受程度的一个关键因素是其香气和口感，而这可以通过使用独特的微生物菌株进行发酵来调节。本研究旨在鉴定和表征具有增强风味特征的新型微生物菌株，包括鲜味，同时减少不受欢迎的味道，如豆味。结果显示，用米根霉发酵的样品中游离氨基酸增加了800%（8倍），这与使用电子舌测量的鲜味强度增加相关。用粗神经孢子菌发酵的样品也显示出蛋氨酸和半胱氨酸的增加，这些含硫氨基酸在生大豆中是缺乏的。发酵还导致脂肪酸的显著增加和脂肪酸谱的改变。值得注意的是，含有-3脂肪酸的camemberti青霉、nalgivense青霉、chrysogenum青霉和mesenterostoc的发酵样品。最后，发酵引入了理想的香气化合物，包括“烟熏”、“奶酪”和“花香”的味道，增强了某些样品的感官吸引力。该研究表明，在大豆发酵中创新地使用新的微生物菌株作为一种有前途的策略来调节大豆产品的香气和味道。

{"title":"Modulating the aroma and taste profile of soybean using novel strains for fermentation","authors":"Xin Hui Chin , Ryan Soh , Geraldine Chan , Pnelope Ng , Aaron Thong , Hosam Elhalis , Kanagasundaram Yoganathan , Yvonne Chow , Shao Quan Liu","doi":"10.1016/j.crfs.2024.100933","DOIUrl":"10.1016/j.crfs.2024.100933","url":null,"abstract":"<div><div>A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with <em>Rhizopus oryzae</em>, which correlated with an increase in umami intensity as measured using an E-tongue. Samples fermented with <em>Neurospora crassa</em> also demonstrated an increase in methionine and cysteine, sulfur-containing amino acids that are deficient in raw soybean. Fermentation additionally resulted in a significant increase in fatty acids and alterations to the fatty acid profile. Notably, samples fermented with <em>Penicillium camemberti</em>, <em>Penicillium nalgiovense</em>, <em>Penicillium chrysogenum</em>, and <em>Leuconostoc mesenteroides</em> containing omega-3 fatty acids. Lastly, fermentation introduced desirable aroma compounds, including ‘smoky’, ‘cheesy’ and ‘floral’ notes, enhancing the sensory appeal of certain samples. This study demonstrates the innovative use of novel microbial strains in soybean fermentation as a promising strategy to modulate the aroma and taste profile of soybean products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100933"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683219/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial 富乳酸酵母面包对食欲调节的影响：一项随机、双盲对照试验。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100956

Georgia Chatonidi , Inés Pradal , Luc De Vuyst , Christophe M. Courtin , Kristin Verbeke

Sourdough bread consumption has been associated with improved glucose and appetite regulation thanks to the presence of organic acids produced during fermentation of the flour-water mixture. We investigated the effects of whole meal sourdough bread (WSB) rich in lactic acid on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). Forty-four normal-weight participants (age: 30 ± 10 y; BMI: 23 ± 2 kg/m²) participated in this double-blind, randomized cross-over trial, consisting of two study visits separated by one week. During each study visit, gastric emptying, subjective appetite, glucose, and C-peptide concentrations were measured at regular time intervals over a 4-h period. After 4 h, ad-libitum energy intake was assessed. Despite no effect of bread type on ad-libitum energy intake at the subsequent meal (p = 0.068), WSB led to lower hunger (p < 0.001), higher fullness (p < 0.001), lower desire to eat (p < 0.001), and lower prospective food consumption (p < 0.001) compared to WYB. WSB had a higher gastric half-emptying time (p = 0.002), lower glucose response between 15 and 30 min (p < 0.05) after bread consumption, and lower C-peptide response between 15 and 90 min (p < 0.05) after bread consumption, compared to WYB. These findings suggest that the consumption of WSB, rich in lactic acid, acutely enhanced satiety and improved the postprandial metabolic response. However, these effects did not result in reduced ad-libitum energy intake.

由于面粉-水混合物发酵过程中产生的有机酸的存在，食用酵母面包与改善葡萄糖和食欲调节有关。与全麦酵母面包（WYB）相比，研究了富含乳酸的全麦酵母面包（WSB）对能量摄入、饱腹感、胃排空、葡萄糖和c肽反应的影响。体重正常者44例(年龄：30±10岁；BMI: 23±2 kg/m2)的参与者参加了这项双盲、随机交叉试验，包括两次研究访问，间隔一周。在每次研究访问期间，胃排空、主观食欲、葡萄糖和c肽浓度在4小时内按规定时间间隔测量。4 h后，评估随意能量摄入。尽管面包类型对随后一餐的随意能量摄入没有影响（p = 0.068），但WSB导致饥饿感降低（p = 0.068）

{"title":"Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial","authors":"Georgia Chatonidi , Inés Pradal , Luc De Vuyst , Christophe M. Courtin , Kristin Verbeke","doi":"10.1016/j.crfs.2024.100956","DOIUrl":"10.1016/j.crfs.2024.100956","url":null,"abstract":"<div><div>Sourdough bread consumption has been associated with improved glucose and appetite regulation thanks to the presence of organic acids produced during fermentation of the flour-water mixture. We investigated the effects of whole meal sourdough bread (WSB) rich in lactic acid on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). Forty-four normal-weight participants (age: 30 ± 10 y; BMI: 23 ± 2 kg/m<sup>2</sup>) participated in this double-blind, randomized cross-over trial, consisting of two study visits separated by one week. During each study visit, gastric emptying, subjective appetite, glucose, and C-peptide concentrations were measured at regular time intervals over a 4-h period. After 4 h, <em>ad-libitum</em> energy intake was assessed. Despite no effect of bread type on <em>ad-libitum</em> energy intake at the subsequent meal (p = 0.068), WSB led to lower hunger (p < 0.001), higher fullness (p < 0.001), lower desire to eat (p < 0.001), and lower prospective food consumption (p < 0.001) compared to WYB. WSB had a higher gastric half-emptying time (p = 0.002), lower glucose response between 15 and 30 min (p < 0.05) after bread consumption, and lower C-peptide response between 15 and 90 min (p < 0.05) after bread consumption, compared to WYB. These findings suggest that the consumption of WSB, rich in lactic acid, acutely enhanced satiety and improved the postprandial metabolic response. However, these effects did not result in reduced ad-libitum energy intake.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100956"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11728969/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Resveratrol enhances post-injury muscle regeneration by regulating antioxidant and mitochondrial biogenesis

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100972

Xiaoli Qin , Wenjing Niu , Kai Zhao , Yawen Luo , Wenfang Wang , Yang He , Fuyu Yang , Binghai Cao , Min Du , Huawei Su

Resveratrol (RES), a natural polyphenolic compound, has shown promise in enhancing skeletal muscle regeneration and metabolic function. This study aims to explore the impact of RES on muscle regeneration after injury through the regulation of antioxidant capacity and mitochondrial biogenesis. RES treatment significantly increased the ratio of tibialis anterior muscle mass to body weight, alongside reduced fasting glucose levels. Following cardiotoxin-induced injury, RES treatment improved muscle regeneration, characterized by greater formation of new fibers and better structural repair compared to the control. Notably, gene expression analyses demonstrated that RES-treated mice exhibited elevated levels of myogenic markers, such as paired box 7 (Pax7), myogenic factor 5 (Myf5), myoblast determination protein (MyoD), and Myogenin (MyoG). Concurrently, yes-associated protein (YAP) increased, underscoring its role in regulating satellite cell activity. Transcriptomic analysis identified enriched pathways related to muscle regeneration and mitochondrial biogenesis, with increased expression of mitochondrial transcription factors and higher mitochondrial DNA content in RES-treated mice. Furthermore, RES enhanced antioxidant capacity via the Kelch-like ECH-associated protein 1 (KEAP-1)/nuclear factor erythroid 2-related factor 2 (NRF2)/heme oxygenase-1 (HO-1) signaling pathway, as indicated by elevated activities of total antioxidant capacity, Glutathione peroxidase (GSH-PX), and superoxidase dismutase (SOD). Collectively, these findings suggest that RES not only promotes muscle regeneration but also supports mitochondrial function and antioxidant defenses, positioning it as a food-derived pharmaceutical for targeting muscle repair after injury.

{"title":"Resveratrol enhances post-injury muscle regeneration by regulating antioxidant and mitochondrial biogenesis","authors":"Xiaoli Qin , Wenjing Niu , Kai Zhao , Yawen Luo , Wenfang Wang , Yang He , Fuyu Yang , Binghai Cao , Min Du , Huawei Su","doi":"10.1016/j.crfs.2025.100972","DOIUrl":"10.1016/j.crfs.2025.100972","url":null,"abstract":"<div><div>Resveratrol (RES), a natural polyphenolic compound, has shown promise in enhancing skeletal muscle regeneration and metabolic function. This study aims to explore the impact of RES on muscle regeneration after injury through the regulation of antioxidant capacity and mitochondrial biogenesis. RES treatment significantly increased the ratio of tibialis anterior muscle mass to body weight, alongside reduced fasting glucose levels. Following cardiotoxin-induced injury, RES treatment improved muscle regeneration, characterized by greater formation of new fibers and better structural repair compared to the control. Notably, gene expression analyses demonstrated that RES-treated mice exhibited elevated levels of myogenic markers, such as paired box 7 (Pax7), myogenic factor 5 (Myf5), myoblast determination protein (MyoD), and Myogenin (MyoG). Concurrently, yes-associated protein (YAP) increased, underscoring its role in regulating satellite cell activity. Transcriptomic analysis identified enriched pathways related to muscle regeneration and mitochondrial biogenesis, with increased expression of mitochondrial transcription factors and higher mitochondrial DNA content in RES-treated mice. Furthermore, RES enhanced antioxidant capacity via the Kelch-like ECH-associated protein 1 (KEAP-1)/nuclear factor erythroid 2-related factor 2 (NRF2)/heme oxygenase-1 (HO-1) signaling pathway, as indicated by elevated activities of total antioxidant capacity, Glutathione peroxidase (GSH-PX), and superoxidase dismutase (SOD). Collectively, these findings suggest that RES not only promotes muscle regeneration but also supports mitochondrial function and antioxidant defenses, positioning it as a food-derived pharmaceutical for targeting muscle repair after injury.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100972"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11787617/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation 脉冲电场处理可食用昆虫浆诱导热辅助微生物失活。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100940

L.J.H. Sweers , M. Mishyna , L.M. Ahrné , R.M. Boom , V. Fogliano , T. Patra , C.M.M. Lakemond , J.K. Keppler

Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored.

Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0–450 kJ/kg). Microbial inactivation (aerobes, anaerobes, yeasts, and moulds), temperature changes, protein solubility, protein structure (SDS-PAGE and FTIR), and endogenous protease activity were assessed.

For both insect species, high-intensity PEF (>150 kJ/kg) achieved up to 5 log microbial reduction, but increased temperatures up to 75 °C, altering protein structure. Low-intensity PEF did not affect protein conformation and protease activity, but was not effective in microbial inactivation (<1 log reduction).

We conclude that while PEF can effectively inactivate microorganisms, it cannot be considered a non-thermal method for the present sample conditions due to the temperature increase at higher intensities. PEF could be well-suitable for incorporation in hurdle techniques, such as combinations with moderate heating. Future research should investigate synergistic effects of PEF, also for using alternative PEF set-ups, with other mild processing techniques for effective microbial inactivation while preserving native protein structure. Furthermore, optimal PEF intensities for enhanced protein solubility should be explored.

以昆虫为基础的食品成分正在成为可持续的蛋白质来源，但它们的生产需要确保微生物安全性和内源性酶的失活，以避免不良的蛋白质水解，同时不损害蛋白质结构。虽然传统的热处理会影响蛋白质结构，但脉冲电场（PEF）技术在pH为3的情况下灭活小粉虫和蟋蟀浆中的微生物，同时保留天然蛋白质结构的潜力尚未得到探索。对pH为3的小粉虫和蟋蟀浆进行连续和间歇不同强度（0 ~ 450 kJ/kg）的PEF处理。对微生物失活（需氧菌、厌氧菌、酵母和霉菌）、温度变化、蛋白质溶解度、蛋白质结构（SDS-PAGE和FTIR）和内源性蛋白酶活性进行了评估。对于这两种昆虫，高强度PEF （>150 kJ/kg）可实现高达5 log的微生物减少，但升高温度高达75°C，改变蛋白质结构。低强度PEF不影响蛋白质构象和蛋白酶活性，但对微生物灭活无效(

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引用次数: 0

Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization 苯二醛交联明胶纳米颗粒用于皮克林乳液稳定。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100961

Huan Gong , Lijia Chen , Guangyi Kan , Wenjie Zhang , Qiqi Qian , Xichang Wang , Jian Zhong

In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.0 induced the most nanoparticle amounts among the three BDAs and a pH range of 3.0–12.0. The crosslinked gelatin nanoparticles (10-nm scale) could aggregate to form larger nanoparticles (hundred-nanometer scale) in the water. The BDA crosslinking induced lower emulsifying properties (EAI: 10.2 ± 0.3 m²/g; ESI: 69.7 ± 3.6 min) for gelatin nanoparticles than gelatin (EAI: 30.9 ± 0.6 m²/g; ESI: 267.8 ± 2.0 min). With the increase of the gelatin nanoparticle concentrations (5–40 g/L), the emulsion viscosity increased (163 ± 9–422 ± 3 mPa s at the rotary speed of 60 rpm), the interfacial tension decreased (10.3 ± 0.2–7.2 ± 0.2 mN/m), and the creaming indexes decreased (42.1% ± 0.7%–13.3% ± 0.8% at day 21). The higher sodium chloride concentration (0.0–0.8 mol/L) induced the lower emulsion stability, even obvious phase separation (0.8 mol/L of NaCl). Therefore, the sodium chloride addition should be carefully considered for the development of emulsion-based foods. This work provided useful information for the development and application of protein nanoparticles.

在这项工作中，使用三种苯二醛（1,2-,1,3-和1,4- bda）制备bda交联明胶纳米颗粒，并探索1,2- bda交联明胶纳米颗粒对鱼油负载皮克林乳液的稳定性。纳米颗粒的制备取决于pH和交联剂的类型。在3.0 ~ 12.0的pH范围内，1,2- bda和制备pH为12.0时诱导的纳米粒子数量最多。交联的明胶纳米颗粒（10纳米尺度）可以在水中聚集形成更大的纳米颗粒（100纳米尺度）。BDA交联导致乳化性能降低(EAI: 10.2±0.3 m2/g；凝胶纳米颗粒的ESI: 69.7±3.6 min)优于明胶(EAI: 30.9±0.6 m2/g；ESI: 267.8±2.0 min)。随着明胶纳米颗粒浓度的增加（5 ~ 40 g/L），乳液粘度增加（转速为60 rpm时为163±9 ~ 422±3 mPa s），界面张力降低（10.3±0.2 ~ 7.2±0.2 mN/m），成乳指数降低（第21天为42.1%±0.7% ~ 13.3%±0.8%）。NaCl浓度越高（0 ~ 0.8 mol/L），乳状液稳定性越低，相分离现象越明显（0.8 mol/L NaCl）。因此，开发乳化剂食品应慎重考虑氯化钠的添加量。该工作为蛋白质纳米颗粒的开发和应用提供了有益的信息。

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引用次数: 0

Effect of soluble polysaccharide addition against oxidation of rosé wines

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101009

Puerta-García Iván , Dueñas Montserrat , García-Estévez Ignacio , Salas Erika , M. Teresa Escribano-Bailón

Rosé wines, due to lower phenolic compounds and antioxidant content, are especially vulnerable to oxidation. Moreover, the valorization of winemaking byproducts is gaining interest, as it has the potential to reduce the environmental impact of wine production. For these reasons, the aim of this study was to investigate the effect of the addition of soluble polysaccharides, obtained from white grape pomace, on the phenolic oxidation of Syrah rosé wines. The soluble polysaccharides were extracted, characterized and added to the wines, which were periodically saturated with oxygen. The evolution of the phenolic composition and color parameters (CIELAB) was monitored by means of HPLC-DAD-MS and UV–vis spectrophotometry, respectively. The polysaccharide extract was mainly formed by homogalacturonans, type-II rhamnogalacturonans and polysaccharides rich in arabinose and galactose. The addition of this soluble extract seemed to promote the formation of acetaldehyde-mediated derived pigments in rosé wines, with an increase in color intensity and sulfite bleaching resistance. During oxygenation, a protective trend against the degradation of flavanols and phenolic acids was also observed in the polysaccharide-added rosé wines, which exhibited, at the end of this study, concentrations of these compounds that were 43.7 % and 11.5 % higher, respectively, than those in control samples. Therefore, these results suggest a protection of wine polyphenols, which reveals the potential use of these waste-derived extracts as a new oenological adjuvant for enhancing the phenolic and color stability of rosé wines.

{"title":"Effect of soluble polysaccharide addition against oxidation of rosé wines","authors":"Puerta-García Iván , Dueñas Montserrat , García-Estévez Ignacio , Salas Erika , M. Teresa Escribano-Bailón","doi":"10.1016/j.crfs.2025.101009","DOIUrl":"10.1016/j.crfs.2025.101009","url":null,"abstract":"<div><div>Rosé wines, due to lower phenolic compounds and antioxidant content, are especially vulnerable to oxidation. Moreover, the valorization of winemaking byproducts is gaining interest, as it has the potential to reduce the environmental impact of wine production. For these reasons, the aim of this study was to investigate the effect of the addition of soluble polysaccharides, obtained from white grape pomace, on the phenolic oxidation of Syrah rosé wines. The soluble polysaccharides were extracted, characterized and added to the wines, which were periodically saturated with oxygen. The evolution of the phenolic composition and color parameters (CIELAB) was monitored by means of HPLC-DAD-MS and UV–vis spectrophotometry, respectively. The polysaccharide extract was mainly formed by homogalacturonans, type-II rhamnogalacturonans and polysaccharides rich in arabinose and galactose. The addition of this soluble extract seemed to promote the formation of acetaldehyde-mediated derived pigments in rosé wines, with an increase in color intensity and sulfite bleaching resistance. During oxygenation, a protective trend against the degradation of flavanols and phenolic acids was also observed in the polysaccharide-added rosé wines, which exhibited, at the end of this study, concentrations of these compounds that were 43.7 % and 11.5 % higher, respectively, than those in control samples. Therefore, these results suggest a protection of wine polyphenols, which reveals the potential use of these waste-derived extracts as a new oenological adjuvant for enhancing the phenolic and color stability of rosé wines.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101009"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0