Current Research in Food Science最新文献

英文中文

Nutritional quality indicators as complementary functional units for the sustainability assessment of grain-based foods in Sweden 营养质量指标作为瑞典谷物食品可持续性评估的补充功能单位

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101310

Martina Cassarino , Gianluca Giuberti , Margherita Dall’Asta , Hanieh Moshtaghian , Marta Bianchi

Grain-based products, particularly whole grains, are integral to a healthy and sustainable diet. However, their nutritional quality and environmental impact vary, necessitating consideration of both aspects in sustainability assessments. This study aimed to identify nutritional indicators for grain-based foods and evaluate their suitability as functional units for carbon footprint analysis of Swedish products. Six indicators—CFQS-5, Keyhole, NRF11.3, NR-FI_carb, Nutri-Score, and Nutri-Score_wholegrain—were applied to 356 foods. Nutri-Score classified the highest proportion of products as high-quality (40 %), while Keyhole classified the fewest (13 %). Correlation with wholegrain content was strongest for CFQS-5 and weakest for Nutri-Score_wholegrain. NRF11.3 and NR-FIcarb emerged as the most suitable functional units for carbon footprint calculations, showing moderate, statistically significant positive correlations with wholegrain content (ρ = 0.452 for NRF11.3, ρ = 0.475 for NR-FIcarb, both p < 0.001) and effectively rating grain-food categories in line with dietary guidelines. Transitioning from a weight-based to a nutrition-based functional unit, expressed as either NRF11.3 or NR-FIcarb, did not alter the finding that rice and sweet bakery products had the highest greenhouse gas emissions. However, it highlighted the favorable nutritional quality of “hard bread and crusts” and “flour, cereals, grains, and crushed cereals,” leading to reduced carbon footprints. These findings demonstrate that NRF11.3 and NR-FIcarb are equally effective in assessing the quality of grain-based foods and can be applied in food life cycle assessments, providing a practical tool for identifying foods with lower climate impact and higher nutritional value.

以谷物为基础的产品，特别是全谷物，是健康和可持续饮食的组成部分。然而，它们的营养质量和环境影响各不相同，因此需要在可持续性评估中考虑这两个方面。本研究旨在确定谷物食品的营养指标，并评估其作为瑞典产品碳足迹分析功能单位的适用性。采用cfqs -5、Keyhole、NRF11.3、NR-FIcarb、nutrition - score和nutrition - scorewhole - grain 6项指标对356种食品进行评价。Nutri-Score将产品评为优质的比例最高（40 %），而Keyhole将产品评为优质的比例最低（13 %）。与全谷物含量相关性最强的是CFQS-5，与全谷物营养评分相关性最弱。NRF11.3和NR-FIcarb是计算碳足迹的最合适的功能单位，它们与全谷物含量（NRF11.3的ρ = 0.452，NR-FIcarb的ρ = 0.475，p均为 <； 0.001）呈正相关，并有效地根据膳食指南对谷物食品类别进行评级。从以体重为基础的功能单位转变为以营养为基础的功能单位，用NRF11.3或NR-FIcarb表示，并没有改变大米和甜烘焙产品温室气体排放量最高的发现。然而，它强调了“硬面包和硬皮”和“面粉、谷物、谷物和碎谷物”的良好营养品质，从而减少了碳足迹。这些发现表明，NRF11.3和NR-FIcarb在评估谷物食品质量方面同样有效，可应用于食品生命周期评估，为识别气候影响较小、营养价值较高的食品提供实用工具。

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引用次数: 0

Development of a synbiotic dietary supplement containing potential Next Generation Probiotics for modulation of the gut microbiome and metabolome 一种含有潜在的下一代益生菌的合成膳食补充剂的开发，用于调节肠道微生物群和代谢组

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101289

Alessia Esposito , Vincenzo Valentino , Silvia Tagliamonte , Giuseppina Sequino , Paola Vitaglione , Danilo Ercolini , Francesca De Filippis

The term Next Generation Probiotics (NGPs) refers to microbial strains positively impacting on human health, but do not belong to common probiotic species (e.g., lactic acid bacteria, LAB). We characterized genomically and phenotypically 14 strains isolated from the gut microbiome of healthy individuals, to evaluate their ability to produce urolithins, equol and short-chain fatty acids (SCFA). The 4 most promising strains (namely Bacteroides uniformis A4, Bacteroides thetaiotaomicron A14, unclassified Bacteroidaceae A26 and unclassified Lachnospiraceae A49) were used for the production of a synbiotic formulation, containing the strains and the precursors of health-promoting molecules. This dietary supplement was administered for 2 weeks to a continuous mucosal-Simulator of the Human Intestinal Microbial Ecosystem (mSHIME) model inoculated with a faecal sample from a low fiber-consuming donor. We performed Shotgun Metagenome Sequencing on a total of 204 samples collected from lumen and mucosa compartments, and determined the concentration of SCFA, equol and urolithin. Our results highlighted that the potential NGP strains contained in the supplement persisted in the gut ecosystem during 2 weeks of washout (Wilcoxon's rank sum test, p-value <0.05). In addition, the treatment led to an enrichment in beneficial taxa and to an increase in the production of SCFAs (p-value <0.05). This study demonstrated that feeding the gut microbiota with NGPs and dietary prebiotics can modulate both the gut microbiome and metabolome, suggesting a potential beneficial impact on human health. However, further in vivo studies are needed to confirm these results.

下一代益生菌（NGPs）是指对人类健康有积极影响的微生物菌株，但不属于常见的益生菌物种（如乳酸菌，LAB）。我们对从健康个体的肠道微生物组中分离的14株菌株进行了基因组和表型表征，以评估它们产生尿石素、马酚和短链脂肪酸（SCFA）的能力。利用4种最有希望的菌株（即拟杆菌A4、拟杆菌A14、未分类拟杆菌科A26和未分类毛螺科A49）制备了含有这些菌株和促健康分子前体的合成制剂。该膳食补充剂被给予连续的粘膜模拟器人类肠道微生物生态系统（mSHIME）模型，该模型接种了来自低纤维消耗供者的粪便样本。我们对从管腔和粘膜室收集的204个样本进行了Shotgun宏基因组测序，并测定了SCFA、雌马酚和尿素的浓度。我们的研究结果强调，在洗脱试验的2周内，补充剂中含有的潜在NGP菌株在肠道生态系统中持续存在（Wilcoxon秩和检验，p值<；0.05）。此外，处理导致有益类群的丰富和scfa产量的增加（p值<；0.05）。该研究表明，用ngp和膳食益生元喂养肠道微生物群可以调节肠道微生物群和代谢组，表明对人类健康有潜在的有益影响。然而，需要进一步的体内研究来证实这些结果。

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引用次数: 0

Cooling sensation biosensor coupled with the Chou-Talalay method for quantitative assessment of interaction patterns in binary cooling agent mixtures 冷感生物传感器耦合Chou-Talalay方法定量评价二元冷却剂混合物中相互作用模式

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101287

Bo Wan, Quanping Yan, Fuwei Xie, Chenfeng Hua, Cong Nie, Xuejie Li, Pingping Shang, Xiaobing Zhang, Hongbo Wang, Bin Peng, Chengjie Ma, Ge Zhao

Modulating cooling sensation is crucial for enhancing consumer appeal in food and daily chemical products. Conventional methods struggle to quantify cooling sensation and its synergistic effects, especially in mimicking human perception. Here, we developed a highly sensitive cell-based biosensor for in vitro cooling sensation assessment. This biosensor successfully quantified menthol, WS-3, and WS-23. Notably, the Chou-Talalay method was integrated with the biosensor to quantitatively investigate synergistic and antagonistic effects among these cooling agents. Our strategy revealed that interactions were highly dependent on both combinations and ratios; for instance, menthol/WS-3 (1:3) showed pronounced synergism, while certain WS-3/WS-23 ratios (1:3) exhibited antagonism. Sensory evaluation strongly correlated with biosensor measurements, confirming the high predictive validity of our method. This biomimetic strategy establishes a new paradigm for physiologically relevant cooling sensation analysis. Moreover, this integrated biosensor and the Chou-Talalay method also holds significant potential for exploring other taste analyses.

调节冷却感觉对提高食品和日化产品的消费者吸引力至关重要。传统的方法难以量化冷却感觉及其协同效应，特别是在模仿人类感知方面。在这里，我们开发了一种高灵敏度的基于细胞的生物传感器，用于体外冷却感觉评估。这种生物传感器成功地定量了薄荷醇、WS-3和WS-23。值得注意的是，Chou-Talalay方法与生物传感器相结合，定量研究了这些冷却剂之间的协同和拮抗作用。我们的策略显示，相互作用高度依赖于组合和比率；例如，薄荷醇/WS-3（1:3）表现出明显的协同作用，而某些WS-3/WS-23比率（1:3）表现出拮抗作用。感官评估与生物传感器测量密切相关，证实了我们方法的高预测有效性。这种仿生策略为生理相关的冷感觉分析建立了新的范式。此外，这种集成的生物传感器和Chou-Talalay方法也具有探索其他味道分析的巨大潜力。

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引用次数: 0

The potential of mycelium from mushroom-producing fungi in alternative protein production: a focus on fungal growth, metabolism, and nutrition 产蘑菇真菌菌丝体在替代蛋白质生产中的潜力：真菌生长、代谢和营养的重点

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101278

Jasper Zwinkels, Stef van Oorschot, Oscar van Mastrigt, Eddy J. Smid

The growing need for high-quality protein with minimal environmental impact necessitates the expansion of alternative proteins on the market. One area with great opportunity for expansion lies in the phylogenetic diversity of the fungal kingdom. Diversifying the use of fungal species, by assessing species from the phylum of mushroom-producing fungi (Basidiomycota) in solid-state fermentation, could open new avenues to foods with improved nutritional and sensorial properties. To assess these properties, we first determined the potential of basidiomycetes to ferment and colonize cereals and legumes. A phylogenetically diverse selection of eight species of basidiomycetes was analyzed on their radial growth speed and biomass yield. The best performing species were successfully fermented on brown rice (high starch), brewer's spent grain (high fiber, high protein), and lupin (high protein, high fiber and high fat), and compared to Rhizopus microsporus var. oligosporus. Large variation in performance was observed between the different basidiomycetes on the three substrates in terms of biomass formation and metabolic behavior. The presence of an easily accessible carbon source, such as starch was needed to prevent deamination and thereby loss of valuable protein. With the correct formulation, basidiomycetes could fully ferment and colonize the substrate, thereby increasing the overall protein content and degrading the anti-nutritional factor phytic acid up to 80 %. These results provide a methodology for screening of fungal species and substrates and demonstrate that basidiomycetous mycelia represent a promising source of phylogenetic diversity for novel food fermentations.

对对环境影响最小的高质量蛋白质的需求日益增长，这就需要在市场上扩大替代蛋白质。真菌王国的系统发育多样性是一个有很大发展机会的领域。通过评估固态发酵中产蘑菇真菌门（担子菌门）的菌种，使真菌种类的使用多样化，可以为改善营养和感官性能的食品开辟新的途径。为了评估这些特性，我们首先确定了担子菌发酵和定殖谷物和豆类的潜力。对8种担子菌的径向生长速度和生物量进行了系统发育多样性选择。在糙米（高淀粉）、啤酒废粮（高纤维、高蛋白）和罗苹（高蛋白、高纤维、高脂肪）上成功发酵了表现最好的菌种，并与小孢子根霉进行了比较。不同担子菌在三种基质上的生物量形成和代谢行为存在较大差异。需要一种容易获得的碳源，如淀粉，以防止脱氨，从而损失有价值的蛋白质。通过正确的配方，担子菌可以充分发酵并定植底物，从而提高总蛋白质含量，降解抗营养因子植酸达80% %。这些结果为真菌种类和底物的筛选提供了一种方法，并表明担子菌菌丝代表了新型食品发酵系统发育多样性的有希望的来源。

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引用次数: 0

Decoding Tocopherol–Polyphenol interactions in oil-in-water emulsions through combined WIM-CAT and CV assays 通过联合wwin - cat和CV分析解码水包油乳剂中生育酚-多酚相互作用

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101344

Camille Robichon , Erwann Durand , Jayaruwan G. Gamaethiralalage , Philippe Bohuon , Bruno Baréa , Nathalie Barouh , Francis Courtois , Frédéric Fine , Louis C.P.M. de Smet , Pierre Villeneuve

The antioxidant interactions of α- and γ-tocopherol with curcumin and quercetin were assessed in an oil-in-water emulsion using the WIM-CAT assay, a method integrating Weibull interaction modeling with the conjugated autoxidizable triene technique. Synergistic effects were strongest for γ-tocopherol with curcumin and for α-tocopherol with quercetin, particularly at low tocopherol concentrations (0.2 μM in emulsion, 380 ppm in oil) and high molar ratios (3:1). Increasing tocopherol concentration to 0.6 μM in emulsion (1140 ppm in oil) reduced synergy, likely reflecting pro-oxidant activity. The presence of ferrous ions accelerated oxidation but did not influence synergistic interactions, while acidic conditions reduced tocopherol pro-oxidation and modified the effects of curcumin and quercetin. Weibull modeling revealed isoform-dependent differences during the propagation phase of oxidation. Cyclic voltammetry further suggested that the synergy of α-tocopherol may involve antioxidant regeneration mechanisms, whereas γ-tocopherol appears to act through alternative redox processes. Together, kinetic and electrochemical analyses provide complementary insights into the conditions governing antioxidant interactions.

在水包油乳剂中，采用Weibull相互作用模型和共轭自氧化三烯技术相结合的wwin - cat方法，研究了α-和γ-生育酚与姜黄素和槲皮素的抗氧化相互作用。γ-生育酚与姜黄素的协同效应最强，α-生育酚与槲皮素的协同效应最强，特别是在低生育酚浓度（乳液中0.2 μM，油中380 ppm）和高摩尔比（3:1）下。将乳剂中的生育酚浓度增加到0.6 μM（油中的生育酚浓度为1140 ppm）会降低协同作用，这可能反映了促氧化活性。铁离子的存在加速了氧化，但不影响协同作用，而酸性条件降低了生育酚的促氧化作用，并改变了姜黄素和槲皮素的作用。威布尔模型揭示了氧化传播阶段的异构体依赖性差异。循环伏安法进一步表明α-生育酚的协同作用可能涉及抗氧化再生机制，而γ-生育酚似乎通过替代氧化还原过程起作用。动力学和电化学分析共同提供了对控制抗氧化相互作用条件的补充见解。

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Characterization of the aroma profile of fermented chickpea (Cicer arietinum L.) aquafaba by GC-MS and sensory analysis 气相色谱-质谱联用及感官分析技术研究鹰嘴豆发酵后的香气特征

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101333

Lea Mehren , Rabea Hondrich , Fabian Maretzky , Matthias Wüst , Andreas Schieber , Nadine Schulze-Kaysers

The utilization of aquafaba, the cooking water of chickpeas, as a vegan egg-replacer is limited by its beany aroma. To improve its sensory properties, aquafaba was subjected to fermentation with the basidiomycetes Antrodia xantha and Lentinula edodes, and its aroma was examined using gas chromatography-mass spectrometry and check-all-that-apply analysis by a trained sensory panel. The study revealed that the mushrooms synthesized distinctive aroma compounds, with linalool and 1-undecanol being detected exclusively during the fermentation with A. xantha and 1-octanol, carveol and 2,4-nonadienal being detected exclusively during the fermentation with L. edodes. The latter two substances were not detected in the pre-culture, suggesting that their synthesis occurs during the fermentation of aquafaba with L. edodes. The initial characteristic beany odor impression was reduced by fermentation, the aroma profile was significantly altered during the fermentation process with L. edodes. While the smell of aquafaba was predominant at the beginning of fermentation, it changed over time to a sweet, roasty aroma, and finally to a woody aroma in the last third of fermentation. The time-dependent changes in aroma compounds and sensory attributes suggest that varying the fermentation duration may enable specific applications.

鹰嘴豆的烹饪水aquafaba作为素食鸡蛋替代品的使用受到其浓重香气的限制。为了提高水藻的感官性能，采用担子菌Antrodia xantha和香菇香菇（Lentinula edodes）对水藻进行发酵，并采用气相色谱-质谱联用技术对其香气进行检测，并由训练过的感官小组进行检查。研究表明，香菇合成了独特的香气化合物，在与黄原草发酵时只检测到芳樟醇和1-十一醇，在与黄原草发酵时只检测到1-辛醇、卡维罗醇和2,4-非二烯二醛。后两种物质在预培养中未检测到，表明它们的合成发生在与L. edodes发酵水藻的过程中。发酵过程中显著降低了发酵初期特有的厚重气味印象，显著改变了发酵过程中的香气特征。虽然在发酵开始时aquafaba的气味占主导地位，但随着时间的推移，它变成了一种甜味，烘烤的香气，最后在发酵的最后三分之一变成了木香。香气化合物和感官属性的时间依赖性变化表明，改变发酵时间可以实现特定的应用。

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IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01

引用次数: 0

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01

引用次数: 0

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01

引用次数: 0

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01

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