Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101312
Cheng-En Tan , Ilias Tagkopoulos
The quality of food products can be influenced by the breed or variety of origin, as well as the composition ratios in mixtures of breeds or varieties. We present a method to estimate the breed or variety composition ratio in food samples using single-nucleotide polymorphism (SNP) allele frequency data and a non-negative least squares (NNLS) optimization approach. To evaluate the method's performance, we simulated two datasets (cow and cacao) containing simulated samples with specified breed or variety composition ratios, then compared the predicted ratios to the actual values. Results show that the method estimates the composition ratios of breeds and varieties with significantly lower average absolute error than a uniform probability baseline (4.1 % vs 24.6 % for cows, p-value = 1.9 × 10−17; and 11.8 % vs 24.6 % for cacao, p-value = 1.1 × 10−8). Additionally, the accuracy of identifying the majority breed or variety in a sample is also significantly higher than assuming equal probability of breed mixing (92 % vs 28 % for cows and 72 % vs 28 % for cacao). The corresponding code for the breed or variety composition ratio estimation is available in the Github repository: (https://github.com/IBPA/NNLS-SNP).
{"title":"Single nucleotide polymorphism information estimates breed and variety composition ratio in food","authors":"Cheng-En Tan , Ilias Tagkopoulos","doi":"10.1016/j.crfs.2026.101312","DOIUrl":"10.1016/j.crfs.2026.101312","url":null,"abstract":"<div><div>The quality of food products can be influenced by the breed or variety of origin, as well as the composition ratios in mixtures of breeds or varieties. We present a method to estimate the breed or variety composition ratio in food samples using single-nucleotide polymorphism (SNP) allele frequency data and a non-negative least squares (NNLS) optimization approach. To evaluate the method's performance, we simulated two datasets (cow and cacao) containing simulated samples with specified breed or variety composition ratios, then compared the predicted ratios to the actual values. Results show that the method estimates the composition ratios of breeds and varieties with significantly lower average absolute error than a uniform probability baseline (4.1 % vs 24.6 % for cows, p-value = 1.9 × 10<sup>−17</sup>; and 11.8 % vs 24.6 % for cacao, p-value = 1.1 × 10<sup>−8</sup>). Additionally, the accuracy of identifying the majority breed or variety in a sample is also significantly higher than assuming equal probability of breed mixing (92 % vs 28 % for cows and 72 % vs 28 % for cacao). The corresponding code for the breed or variety composition ratio estimation is available in the Github repository: (<span><span>https://github.com/IBPA/NNLS-SNP</span><svg><path></path></svg></span>).</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101312"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101320
Aaditya Venkatachalam, Patrick F.C. Wilms, Júlia Patón Baeza, Maarten A.I. Schutyser, Lu Zhang
The technique of 3D food printing offers the exciting potential to create customized foods. The study aimed to examine how varying composition (using different starch types) affects the 3D printability of formulations and the texture of customized pea-based snacks after post-processing. Edible inks containing a mixture of insoluble pea fibre, pea protein, and different starch types (i.e., native pea starch, pre-gelled pea starch, and potato flakes) were formulated by adding water based on ingredients’ water holding capacity (WHC) and evaluated for printability. Furthermore, the printed products were baked at 175 °C for 5, 10, and 15 min to evaluate the fracture behaviour of the post-processed products. Results showed that potato flakes had the highest WHC, followed by pre-gelled pea starch and native pea starch, owing to their microstructural differences. The WHC approach proved effective in arriving at printable samples irrespective of the changes in starch type. Moreover, the range of extrudable formulations with varying ingredient concentrations was broadened when pre-gelled pea starch and potato flakes were used. Microstructural analysis of fresh inks and baked samples indicated that native starch granules partially gelatinized during baking, while all samples showed different levels of dehydration during the baking process based on changes in moisture content. Despite the physicochemical differences that exist between the starch types, fracture properties were largely controlled by baking time. The knowledge gained from this study can facilitate a systematic approach to effectively formulate personalized plant-based foods of desired quality and texture using 3D food printing.
{"title":"Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks","authors":"Aaditya Venkatachalam, Patrick F.C. Wilms, Júlia Patón Baeza, Maarten A.I. Schutyser, Lu Zhang","doi":"10.1016/j.crfs.2026.101320","DOIUrl":"10.1016/j.crfs.2026.101320","url":null,"abstract":"<div><div>The technique of 3D food printing offers the exciting potential to create customized foods. The study aimed to examine how varying composition (using different starch types) affects the 3D printability of formulations and the texture of customized pea-based snacks after post-processing. Edible inks containing a mixture of insoluble pea fibre, pea protein, and different starch types (i.e., native pea starch, pre-gelled pea starch, and potato flakes) were formulated by adding water based on ingredients’ water holding capacity (WHC) and evaluated for printability. Furthermore, the printed products were baked at 175 °C for 5, 10, and 15 min to evaluate the fracture behaviour of the post-processed products. Results showed that potato flakes had the highest WHC, followed by pre-gelled pea starch and native pea starch, owing to their microstructural differences. The WHC approach proved effective in arriving at printable samples irrespective of the changes in starch type. Moreover, the range of extrudable formulations with varying ingredient concentrations was broadened when pre-gelled pea starch and potato flakes were used. Microstructural analysis of fresh inks and baked samples indicated that native starch granules partially gelatinized during baking, while all samples showed different levels of dehydration during the baking process based on changes in moisture content. Despite the physicochemical differences that exist between the starch types, fracture properties were largely controlled by baking time. The knowledge gained from this study can facilitate a systematic approach to effectively formulate personalized plant-based foods of desired quality and texture using 3D food printing.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101320"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101337
Alessia Boatta , Giuseppe Messina , Andrea Pagliaro , Anna Alioto , Omar Mingrino , Domenico Nuzzo , Pasquale Picone , Patrizia Proia
Celiac disease is an autoimmune disorder that compromises the integrity of intestinal mucosa and impaired nutrient absorption. Gluten-free diet is currently the only available therapy, but it is not always sufficient to ensure adequate nutritional intake and may be associated with micro- and macronutrient deficiencies, with potential metabolic and functional consequences, particularly in athletes with high energy demand. Indeed, athletes with celiac disease are at increased risk of developing nutritional imbalances, which may have a harmful effect on both intestinal health and performance. In recent years, the inclusion of naturally gluten-free cereals and pseudocereals, in conjunction with bioactive compounds such as polyphenols, has been demonstrated to enhance the nutritional quality of a gluten-free diet. In addition, probiotics supplementation shows promise in improving gut health, modulating inflammation, contributing to better recovery and performance. However, gaps in evidence persist, particularly concerning high-performance athletes. Therefore, this review integrated clinical and nutritional evidence, including a few available trials on athletes with celiac disease to provide an updated synthesis of how gluten-free diets, microbiota modulation, and nutritional strategies influence performance, recovery, and metabolic health, highlighting future directions for evidence-based interventions in sport to optimise athlete health and performance.
{"title":"Narrative review of celiac disease and sports: nutritional deficiency and strategies to optimise athlete health and performance","authors":"Alessia Boatta , Giuseppe Messina , Andrea Pagliaro , Anna Alioto , Omar Mingrino , Domenico Nuzzo , Pasquale Picone , Patrizia Proia","doi":"10.1016/j.crfs.2026.101337","DOIUrl":"10.1016/j.crfs.2026.101337","url":null,"abstract":"<div><div>Celiac disease is an autoimmune disorder that compromises the integrity of intestinal mucosa and impaired nutrient absorption. Gluten-free diet is currently the only available therapy, but it is not always sufficient to ensure adequate nutritional intake and may be associated with micro- and macronutrient deficiencies, with potential metabolic and functional consequences, particularly in athletes with high energy demand. Indeed, athletes with celiac disease are at increased risk of developing nutritional imbalances, which may have a harmful effect on both intestinal health and performance. In recent years, the inclusion of naturally gluten-free cereals and pseudocereals, in conjunction with bioactive compounds such as polyphenols, has been demonstrated to enhance the nutritional quality of a gluten-free diet. In addition, probiotics supplementation shows promise in improving gut health, modulating inflammation, contributing to better recovery and performance. However, gaps in evidence persist, particularly concerning high-performance athletes. Therefore, this review integrated clinical and nutritional evidence, including a few available trials on athletes with celiac disease to provide an updated synthesis of how gluten-free diets, microbiota modulation, and nutritional strategies influence performance, recovery, and metabolic health, highlighting future directions for evidence-based interventions in sport to optimise athlete health and performance.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101337"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146164514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101327
E. Hernández-Alhambra , P. Guiu , A. Ferrer-Mairal , M.A. Martínez , B. Calvo , J. Grasa , M.L. Salvador
In this study, we developed an improved contact-cooking model that incorporates variations in fat content and its retention capacity, aiming to accurately simulate products with different compositions. The proposed approach incorporates the structural heterogeneity of meat by distinguishing between muscle fibers and interstitial fluid, and simulates the transport of water and fat between these regions. The model also accounts for heat transfer and meat deformation, representing the tissue as a hyperelastic material. The computational framework was implemented for the pan-cooking of hamburgers with different fat contents (ranging from 3% to 24%) and periodic flipping during the process. To validate the model, cooking experiments were performed. Although increasing fat content did not significantly affect water loss or core temperature (), it strongly influenced other critical aspects of cooking performance and product quality, such as surface temperature, fat loss, total cooking losses, and shrinkage. These changes are relevant because they impact texture and consumer perception. In addition, hamburgers with a higher fat content exhibited lower hardness, cohesiveness, gumminess, and chewiness. The model successfully predicted these trends, demonstrating its potential to capture fat-related effects beyond thermal behavior and enabling the use of model-generated data for the training, validation, and testing of a simple neural network to predict fat loss during the cooking of hamburgers with varying water, fat, and protein contents.
{"title":"FEM modeling of hamburger pan cooking: Fat content influence and neural network-based prediction of fat loss","authors":"E. Hernández-Alhambra , P. Guiu , A. Ferrer-Mairal , M.A. Martínez , B. Calvo , J. Grasa , M.L. Salvador","doi":"10.1016/j.crfs.2026.101327","DOIUrl":"10.1016/j.crfs.2026.101327","url":null,"abstract":"<div><div>In this study, we developed an improved contact-cooking model that incorporates variations in fat content and its retention capacity, aiming to accurately simulate products with different compositions. The proposed approach incorporates the structural heterogeneity of meat by distinguishing between muscle fibers and interstitial fluid, and simulates the transport of water and fat between these regions. The model also accounts for heat transfer and meat deformation, representing the tissue as a hyperelastic material. The computational framework was implemented for the pan-cooking of hamburgers with different fat contents (ranging from 3% to 24%) and periodic flipping during the process. To validate the model, cooking experiments were performed. Although increasing fat content did not significantly affect water loss or core temperature (<span><math><mrow><mi>p</mi><mo>></mo><mn>0</mn><mo>.</mo><mn>05</mn></mrow></math></span>), it strongly influenced other critical aspects of cooking performance and product quality, such as surface temperature, fat loss, total cooking losses, and shrinkage. These changes are relevant because they impact texture and consumer perception. In addition, hamburgers with a higher fat content exhibited lower hardness, cohesiveness, gumminess, and chewiness. The model successfully predicted these trends, demonstrating its potential to capture fat-related effects beyond thermal behavior and enabling the use of model-generated data for the training, validation, and testing of a simple neural network to predict fat loss during the cooking of hamburgers with varying water, fat, and protein contents.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101327"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146164649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101306
Anna Kadkova , Kamila Kosinova , Marketa Klouckova , Dita Strachotova , Ivan Barvik , Lucie Zimova , Viktorie Vlachova
Astringency is a multimodal sensory experience resulting from complex interactions between chemical compounds and the oral environment, involving tactile, chemosensory and thermosensory pathways. Recent human studies have examined the role of the polymodal transient receptor potential (TRP) channels TRPV1 and TRPA1 in astringency perception; however, other thermo- and mechanosensitive TRP channels expressed in oral epithelial cells and in trigeminal neurons innervating the mouth and tongue may also contribute to this complex sensation. This study explored the effects of structurally distinct representatives of astringent compounds on TRPV2 and TRPC5 channels. Using patch-clamp electrophysiology, microfluorimetry, molecular modeling, and mutagenesis, we show that the auto-oxidation products of the most abundant green tea polyphenol (−)-epigallocatechin-3-gallate (oxi-EGCG) significantly increase the activation of rat TRPV2 while blocking the human orthologue. The plant-derived isoflavone genistein, but not its glycoside form genistin, potentiated human TRPV2 and sensitized TRPC5-mediated currents activated by depolarizing voltage and the alpha subunit of G-proteins. Tannic acid, another astringent substance, potentiated rat TRPV2 and inhibited human TRPV2 and TRPC5. Furthermore, we show that both channels can interact with mucin 1, a transmembrane glycoprotein present in the native oral environment. Our data also provide the first evidence of heat-induced activation of human TRPV2. Considering previous evidence for TRPV2 and TRPC5 expression in the oral cavity and their roles in oral pain and cancer, our findings indicate that these polymodal channels may participate not only in detecting specific astringent compounds, but also in mediating their broader health-related and anesthetic actions.
{"title":"TRPV2 and TRPC5 are potential targets for astringent phytochemicals","authors":"Anna Kadkova , Kamila Kosinova , Marketa Klouckova , Dita Strachotova , Ivan Barvik , Lucie Zimova , Viktorie Vlachova","doi":"10.1016/j.crfs.2026.101306","DOIUrl":"10.1016/j.crfs.2026.101306","url":null,"abstract":"<div><div>Astringency is a multimodal sensory experience resulting from complex interactions between chemical compounds and the oral environment, involving tactile, chemosensory and thermosensory pathways. Recent human studies have examined the role of the polymodal transient receptor potential (TRP) channels TRPV1 and TRPA1 in astringency perception; however, other thermo- and mechanosensitive TRP channels expressed in oral epithelial cells and in trigeminal neurons innervating the mouth and tongue may also contribute to this complex sensation. This study explored the effects of structurally distinct representatives of astringent compounds on TRPV2 and TRPC5 channels. Using patch-clamp electrophysiology, microfluorimetry, molecular modeling, and mutagenesis, we show that the auto-oxidation products of the most abundant green tea polyphenol (−)-epigallocatechin-3-gallate (oxi-EGCG) significantly increase the activation of rat TRPV2 while blocking the human orthologue. The plant-derived isoflavone genistein, but not its glycoside form genistin, potentiated human TRPV2 and sensitized TRPC5-mediated currents activated by depolarizing voltage and the alpha subunit of G-proteins. Tannic acid, another astringent substance, potentiated rat TRPV2 and inhibited human TRPV2 and TRPC5. Furthermore, we show that both channels can interact with mucin 1, a transmembrane glycoprotein present in the native oral environment. Our data also provide the first evidence of heat-induced activation of human TRPV2. Considering previous evidence for TRPV2 and TRPC5 expression in the oral cavity and their roles in oral pain and cancer, our findings indicate that these polymodal channels may participate not only in detecting specific astringent compounds, but also in mediating their broader health-related and anesthetic actions.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101306"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2025.101292
Xiangxin Li , Hualei Chen , Tilak Gasti , Luís Marangoni Júnior , Roniérik Pioli Vieira , Josemar Gonçalves de Oliveira Filho , Wenli Tian
The environmental concerns associated with petroleum-based plastics have accelerated the transition toward sustainable biopolymer packaging. Bee products—beeswax, propolis, honey, pollen, and royal jelly—serve as valuable natural additives that enhance biopolymer film performance while supporting eco-friendly objectives. This review examines the incorporation of bee-derived compounds into polysaccharide-, protein-, and polyester-based films. It explores how each bee product modifies film properties: beeswax enhances hydrophobicity, propolis provides bioactivity, honey improves flexibility, and pollen/royal jelly add functional enrichment. Strategies to improve compatibility between hydrophobic bee products and hydrophilic biopolymers, such as emulsification and cross-linking, are also discussed. Bee products significantly improve biopolymer films: beeswax reduces moisture transmission, propolis offers antioxidant and antimicrobial effects, honey improves plasticity, and pollen/royal jelly contribute nutritional and functional diversity. These enhancements help delay spoilage in foods such as fruits, meats, and dairy products, while maintaining the biodegradability essential for sustainable packaging.
{"title":"Bee products in biopolymer films/coatings: Advancing sustainable active packaging for food preservation","authors":"Xiangxin Li , Hualei Chen , Tilak Gasti , Luís Marangoni Júnior , Roniérik Pioli Vieira , Josemar Gonçalves de Oliveira Filho , Wenli Tian","doi":"10.1016/j.crfs.2025.101292","DOIUrl":"10.1016/j.crfs.2025.101292","url":null,"abstract":"<div><div>The environmental concerns associated with petroleum-based plastics have accelerated the transition toward sustainable biopolymer packaging. Bee products—beeswax, propolis, honey, pollen, and royal jelly—serve as valuable natural additives that enhance biopolymer film performance while supporting eco-friendly objectives. This review examines the incorporation of bee-derived compounds into polysaccharide-, protein-, and polyester-based films. It explores how each bee product modifies film properties: beeswax enhances hydrophobicity, propolis provides bioactivity, honey improves flexibility, and pollen/royal jelly add functional enrichment. Strategies to improve compatibility between hydrophobic bee products and hydrophilic biopolymers, such as emulsification and cross-linking, are also discussed. Bee products significantly improve biopolymer films: beeswax reduces moisture transmission, propolis offers antioxidant and antimicrobial effects, honey improves plasticity, and pollen/royal jelly contribute nutritional and functional diversity. These enhancements help delay spoilage in foods such as fruits, meats, and dairy products, while maintaining the biodegradability essential for sustainable packaging.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101292"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2025.101280
Mingfei Zhang , Yuhan Shen , Liang Fang , Jiayi Yan , Yuming Ren , Fuyun Yang , Yu Zong , Xun Wang
Blueberry flavor quality, as a core determinant of its commercial value and consumer acceptance, has become an important goal of blueberry breeding. This study compared flavor quality characteristics of the ‘Legacy’ and a natural mutant blueberry. The results revealed that mutant fruits showed a reduction in fruit weight and anthocyanin content. Further primary metabolism analysis revealed that the content of amino acids in mutant fruit was increased compared to the ‘Legacy’ fruit, while the content of organic acids was reduced. Based on the HS-SPME-GC–MS analysis, the content of volatile organic compounds (VOCs) in the mutant blueberry was doubled compared to the ‘Legacy’ fruit, with terpenoids increasing by 8 times, and alcohols, esters, and aldehydes increasing by 1.5–2.2 times. Further analysis revealed that 189 VOCs were significantly upregulated in mutant fruit (including 40 alcohols, 30 esters, and 23 terpenoids). Metabolomics analysis indicated that the accumulation of amino acids and specific VOCs, as well as the reduction of citric acid in mutant fruit, enhanced sweetness and aroma profiles through a synergistic effect. Random forest algorithm identified characteristic metabolites such as alanine and 3-cyclohexene-1-carbaldehyde, indicating their potential as candidate targets for blueberry flavor breeding. Our results provided new insights into the mechanisms of flavor formation and molecular design breeding of high-flavor quality blueberries.
{"title":"Metabolomics and machine learning integrated analysis of flavor quality in ‘Legacy’ and a mutant blueberry","authors":"Mingfei Zhang , Yuhan Shen , Liang Fang , Jiayi Yan , Yuming Ren , Fuyun Yang , Yu Zong , Xun Wang","doi":"10.1016/j.crfs.2025.101280","DOIUrl":"10.1016/j.crfs.2025.101280","url":null,"abstract":"<div><div>Blueberry flavor quality, as a core determinant of its commercial value and consumer acceptance, has become an important goal of blueberry breeding. This study compared flavor quality characteristics of the ‘Legacy’ and a natural mutant blueberry. The results revealed that mutant fruits showed a reduction in fruit weight and anthocyanin content. Further primary metabolism analysis revealed that the content of amino acids in mutant fruit was increased compared to the ‘Legacy’ fruit, while the content of organic acids was reduced. Based on the HS-SPME-GC–MS analysis, the content of volatile organic compounds (VOCs) in the mutant blueberry was doubled compared to the ‘Legacy’ fruit, with terpenoids increasing by 8 times, and alcohols, esters, and aldehydes increasing by 1.5–2.2 times. Further analysis revealed that 189 VOCs were significantly upregulated in mutant fruit (including 40 alcohols, 30 esters, and 23 terpenoids). Metabolomics analysis indicated that the accumulation of amino acids and specific VOCs, as well as the reduction of citric acid in mutant fruit, enhanced sweetness and aroma profiles through a synergistic effect. Random forest algorithm identified characteristic metabolites such as alanine and 3-cyclohexene-1-carbaldehyde, indicating their potential as candidate targets for blueberry flavor breeding. Our results provided new insights into the mechanisms of flavor formation and molecular design breeding of high-flavor quality blueberries.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101280"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101303
Kan Yang , Changan Cheng , Youjia Zhang , Zhaoying Liu , Enze Sheng , Zhen Zhang , Ming Li
Multi-mode biosensors are promising rapid detection methods for mycotoxins, while these methods are still challenging in practice due to accessibility and efficiency. A tri-mode aptasensor platform based on CRISPR/Cas12a-driven cascade strategy is presented for ultrasensitive quantification of ochratoxin A (OTA) in this study. The probes of Apt@cDNA, fluorophore-quencher (FQ-reporter) and glucose oxidase (GOx)-reporter were prepared in advance to provide specific recognition and efficient signaling conversion. When target of OTA presented, the released cDNA aroused CHA reaction and then activated CRISPR/Cas12a, which not only used to turn-on the FQ-reporter but also release the GOx. To further improve the performance, the glucose was selected to generate numerous H2O2 molecules. The ultrasensitivity had been exhibited with limit of detection (LOD) values of 23.7 pg mL−1, 9.10 pg mL−1 and 16.9 pg mL−1 for fluorescence, colorimetric and strip mode, respectively. The tri-mode aptasensor demonstrated satisfactory specificity, accuracy, and practicability by its application in spiked and real samples. Furthermore, the highlights, including quantitative capability, homogeneous reaction, and simplified operation, had been integrated. This proposed aptasensor has provided an ultrasensitive tri-mode rapid detection platform through CRISPR/Cas12a-driven generalduty optical signals, which might have promising prospects in the harmful substance monitoring in various scenarios.
{"title":"Tri-mode fluorescence/colorimetric/strip aptasensor with CRISPR/Cas12a-driven cascade strategy for mycotoxin","authors":"Kan Yang , Changan Cheng , Youjia Zhang , Zhaoying Liu , Enze Sheng , Zhen Zhang , Ming Li","doi":"10.1016/j.crfs.2026.101303","DOIUrl":"10.1016/j.crfs.2026.101303","url":null,"abstract":"<div><div>Multi-mode biosensors are promising rapid detection methods for mycotoxins, while these methods are still challenging in practice due to accessibility and efficiency. A tri-mode aptasensor platform based on CRISPR/Cas12a-driven cascade strategy is presented for ultrasensitive quantification of ochratoxin A (OTA) in this study. The probes of Apt@cDNA, fluorophore-quencher (FQ-reporter) and glucose oxidase (GOx)-reporter were prepared in advance to provide specific recognition and efficient signaling conversion. When target of OTA presented, the released cDNA aroused CHA reaction and then activated CRISPR/Cas12a, which not only used to turn-on the FQ-reporter but also release the GOx. To further improve the performance, the glucose was selected to generate numerous H<sub>2</sub>O<sub>2</sub> molecules. The ultrasensitivity had been exhibited with limit of detection (LOD) values of 23.7 pg mL<sup>−1</sup>, 9.10 pg mL<sup>−1</sup> and 16.9 pg mL<sup>−1</sup> for fluorescence, colorimetric and strip mode, respectively. The tri-mode aptasensor demonstrated satisfactory specificity, accuracy, and practicability by its application in spiked and real samples. Furthermore, the highlights, including quantitative capability, homogeneous reaction, and simplified operation, had been integrated. This proposed aptasensor has provided an ultrasensitive tri-mode rapid detection platform through CRISPR/Cas12a-driven generalduty optical signals, which might have promising prospects in the harmful substance monitoring in various scenarios.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101303"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2025.101291
Haizhi Li , Shenglin Duan , Jia Liu , Yifeng Liu , Zongling Yang , Chao Ma , Guoyu Liu , Peng Yuan
Partially hydrolyzed guar gum (PHGG), an enzymatic hydrolysate of guar gum (GG), confers various physiological benefits, including hypoglycemic effects and gut microbiota regulation. The molecular weight of PHGG is identified as a key determinant of the pasting properties of corn starch (CS). This study evaluated the effects of GG and PHGG with different molecular weights (34.66 kDa, 25.17 kDa, 14.71 kDa, and 8.93 kDa) on the physicochemical and digestion properties of CS. The results showed that GG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV), apparent viscosity, dynamic moduli (G′ and G″), and mean volume (MV) of CS gel, but reduced its thermal stability. In contrast, PHGG demonstrated distinct effects by effectively inhibiting starch swelling and enhancing the thermal stability of the gel system. High-molecular-weight PHGG formed a gel characterized by larger, irregularly distributed honeycomb-like pores, which significantly reduced gel hardness (P < 0.05). Furthermore, with the reduction in PHGG molecular weight, the slowly digestible starch (SDS) content in the CS-PHGG gel decreased significantly, while the resistant starch (RS) content increased (P < 0.05). Multiple factor analysis (MFA) revealed strong correlations between the physicochemical properties and structural characteristics of the gels. These findings demonstrate that PHGG modulates starch gel properties, which may provide new insights for the design of starch-based foods with tailored nutritional or functional properties.
{"title":"Multiscale structure, physicochemical properties, and in vitro digestibility of corn starch complexes co-gelatinized with guar gum and its enzymatic hydrolysates: A multiple factor analysis study","authors":"Haizhi Li , Shenglin Duan , Jia Liu , Yifeng Liu , Zongling Yang , Chao Ma , Guoyu Liu , Peng Yuan","doi":"10.1016/j.crfs.2025.101291","DOIUrl":"10.1016/j.crfs.2025.101291","url":null,"abstract":"<div><div>Partially hydrolyzed guar gum (PHGG), an enzymatic hydrolysate of guar gum (GG), confers various physiological benefits, including hypoglycemic effects and gut microbiota regulation. The molecular weight of PHGG is identified as a key determinant of the pasting properties of corn starch (CS). This study evaluated the effects of GG and PHGG with different molecular weights (34.66 kDa, 25.17 kDa, 14.71 kDa, and 8.93 kDa) on the physicochemical and digestion properties of CS. The results showed that GG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV), apparent viscosity, dynamic moduli (G′ and G″), and mean volume (MV) of CS gel, but reduced its thermal stability. In contrast, PHGG demonstrated distinct effects by effectively inhibiting starch swelling and enhancing the thermal stability of the gel system. High-molecular-weight PHGG formed a gel characterized by larger, irregularly distributed honeycomb-like pores, which significantly reduced gel hardness (<em>P</em> < 0.05). Furthermore, with the reduction in PHGG molecular weight, the slowly digestible starch (SDS) content in the CS-PHGG gel decreased significantly, while the resistant starch (RS) content increased (<em>P</em> < 0.05). Multiple factor analysis (MFA) revealed strong correlations between the physicochemical properties and structural characteristics of the gels. These findings demonstrate that PHGG modulates starch gel properties, which may provide new insights for the design of starch-based foods with tailored nutritional or functional properties.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101291"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101309
Ruud van der Sman , Stefano Renzetti , Panos Voudouris , Ali Asghari , Seddik Khalloufi
Using both literature and new experimental data, we demonstrate that relaxation times are governed by the ratio , where is the moisture-dependent glass transition temperature and is the actual temperature. This ratio, , is known to control the viscosity and plasticizing behavior of small carbohydrates, as well as the rheological properties of biopolymeric systems such as starch and plant proteins. For small carbohydrates, the data collapse onto a universal master curve, analogous to their viscosity behavior. For biopolymers, however, the current dataset is insufficient to confirm the existence of such a master curve. Additionally, we show that NMR provides an accurate estimate of the glass transition temperature of small carbohydrates, with deviations within 1%–2%. This makes it a promising method for high-throughput screening of the plasticizing properties of novel sugar replacers.
{"title":"Correlation of T2 NMR with Tg/T and viscosity","authors":"Ruud van der Sman , Stefano Renzetti , Panos Voudouris , Ali Asghari , Seddik Khalloufi","doi":"10.1016/j.crfs.2026.101309","DOIUrl":"10.1016/j.crfs.2026.101309","url":null,"abstract":"<div><div>Using both literature and new experimental data, we demonstrate that <span><math><msub><mrow><mi>T</mi></mrow><mrow><mn>2</mn></mrow></msub></math></span> relaxation times are governed by the ratio <span><math><mrow><msub><mrow><mi>T</mi></mrow><mrow><mi>g</mi></mrow></msub><mo>/</mo><mi>T</mi></mrow></math></span>, where <span><math><msub><mrow><mi>T</mi></mrow><mrow><mi>g</mi></mrow></msub></math></span> is the moisture-dependent glass transition temperature and <span><math><mi>T</mi></math></span> is the actual temperature. This ratio, <span><math><mrow><msub><mrow><mi>T</mi></mrow><mrow><mi>g</mi></mrow></msub><mo>/</mo><mi>T</mi></mrow></math></span>, is known to control the viscosity and plasticizing behavior of small carbohydrates, as well as the rheological properties of biopolymeric systems such as starch and plant proteins. For small carbohydrates, the <span><math><msub><mrow><mi>T</mi></mrow><mrow><mn>2</mn></mrow></msub></math></span> data collapse onto a universal master curve, analogous to their viscosity behavior. For biopolymers, however, the current dataset is insufficient to confirm the existence of such a master curve. Additionally, we show that <span><math><msub><mrow><mi>T</mi></mrow><mrow><mn>2</mn></mrow></msub></math></span> NMR provides an accurate estimate of the glass transition temperature of small carbohydrates, with deviations within 1%–2%. This makes it a promising method for high-throughput screening of the plasticizing properties of novel sugar replacers.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101309"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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