Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100959
Fanny Widjaja , Priscille Steensma , Leevi Annala , Arto Klami , Saijaliisa Kangasjärvi , Mari Lehtonen , Kirsi S. Mikkonen
Modified Atmosphere Packaging (MAP) is a conventional method used to prolong the shelf-life of fresh-cut vegetables, including lettuce. However, MAP-stored lettuce remains perishable, and its deterioration mechanism is not fully understood. Here, we utilized non-targeted LC-MS metabolomics to evaluate the effects of cutting and extended storage time on metabolite profiles of lettuce stored in MAP. Additionally, hyperspectral imaging was used to measure perceptual changes. Our findings reveal a bipartite response to wounding. In early storage, enzymatic browning was the main response to wounding, evidenced by accumulation of caffeic acid derivatives and flavonoids, substrates for polyphenol oxidases. As storage progressed, enzymatic browning was inhibited, and a shift towards lignification became apparent, evidenced by accumulation of monolignol derivatives. These findings offer new insights into the deterioration mechanism of fresh-cut lettuce occurring in MAP.
{"title":"Non-targeted LC-MS metabolomics reveal shifts from wound-induced enzymatic browning to lignification during extended storage of fresh-cut lettuce in modified atmosphere packaging","authors":"Fanny Widjaja , Priscille Steensma , Leevi Annala , Arto Klami , Saijaliisa Kangasjärvi , Mari Lehtonen , Kirsi S. Mikkonen","doi":"10.1016/j.crfs.2024.100959","DOIUrl":"10.1016/j.crfs.2024.100959","url":null,"abstract":"<div><div>Modified Atmosphere Packaging (MAP) is a conventional method used to prolong the shelf-life of fresh-cut vegetables, including lettuce. However, MAP-stored lettuce remains perishable, and its deterioration mechanism is not fully understood. Here, we utilized non-targeted LC-MS metabolomics to evaluate the effects of cutting and extended storage time on metabolite profiles of lettuce stored in MAP. Additionally, hyperspectral imaging was used to measure perceptual changes. Our findings reveal a bipartite response to wounding. In early storage, enzymatic browning was the main response to wounding, evidenced by accumulation of caffeic acid derivatives and flavonoids, substrates for polyphenol oxidases. As storage progressed, enzymatic browning was inhibited, and a shift towards lignification became apparent, evidenced by accumulation of monolignol derivatives. These findings offer new insights into the deterioration mechanism of fresh-cut lettuce occurring in MAP.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100959"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11721850/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142969886","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}
This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels, beeswax oleogels on the properties of bi-gels. The study focused on bi-gel formulations combining beeswax oleogel and carrageenan, both plain and with zein microfibers. Different ratios of oleogel to ɩ-carrageenan hydrogel and oleogel to reinforced ɩ-carrageenan hydrogel were established: 5:95, 10:90, 15:85. The designed bi-gels exhibited semi-solid gel properties in rheological analysis, with increased oleogel content enhancing firmness, storage modulus, and loss modulus (G' < G″, p < 0.05). The incorporation of oleogel in the bi-gel substantially increased its consistency from 131 (g.s) to 668 (g.s) in the bi-gel containing 0.5% zein microfiber, 10% oleogel, and 90% hydrogel. FTIR results suggested that the bi-gels were formed through physical interactions without covalent cross-linking. Microfibers had a positive effect on the textural characteristics of bi-gels. The hardness of bi-gels increased from 13.26 to 35.12 g to 31-93-64.14 g after addition of microfibers. The BGZ10 formulation, consisting of 10% oleogel and 90% zein-reinforced hydrogel, showed the highest consistency among samples, with measurements of 668.48 ± 3.53 (g.s) and a G′ value of 291000 ± 91.27 (Pa) (P < 0.05). Additionally, the BGZ10 formulation displayed the highest complex viscosity, measuring at 47300 ± 20.73 (P < 0.05). The thermal stability of bigel considerably increased by cooperation fibers in hydrogel. The developed bi-gels demonstrate significant potential for substituting conventional solid fats and introducing distinctive visual characteristics in various food products.
{"title":"Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels","authors":"Mojtaba Rezaei , Sara Naji-Tabasi , Behrouz Ghorani , Bahareh Emadzadeh","doi":"10.1016/j.crfs.2025.100985","DOIUrl":"10.1016/j.crfs.2025.100985","url":null,"abstract":"<div><div>This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels, beeswax oleogels on the properties of bi-gels. The study focused on bi-gel formulations combining beeswax oleogel and carrageenan, both plain and with zein microfibers. Different ratios of oleogel to ɩ-carrageenan hydrogel and oleogel to reinforced ɩ-carrageenan hydrogel were established: 5:95, 10:90, 15:85. The designed bi-gels exhibited semi-solid gel properties in rheological analysis, with increased oleogel content enhancing firmness, storage modulus, and loss modulus (<em>G'</em> < <em>G″,</em> p < 0.05). The incorporation of oleogel in the bi-gel substantially increased its consistency from 131 (g.s) to 668 (g.s) in the bi-gel containing 0.5% zein microfiber, 10% oleogel, and 90% hydrogel. FTIR results suggested that the bi-gels were formed through physical interactions without covalent cross-linking. Microfibers had a positive effect on the textural characteristics of bi-gels. The hardness of bi-gels increased from 13.26 to 35.12 g to 31-93-64.14 g after addition of microfibers. The BGZ10 formulation, consisting of 10% oleogel and 90% zein-reinforced hydrogel, showed the highest consistency among samples, with measurements of 668.48 ± 3.53 (g.s) and a <em>G′</em> value of 291000 ± 91.27 (Pa) (P < 0.05). Additionally, the BGZ10 formulation displayed the highest complex viscosity, measuring at 47300 ± 20.73 (P < 0.05). The thermal stability of bigel considerably increased by cooperation fibers in hydrogel. The developed bi-gels demonstrate significant potential for substituting conventional solid fats and introducing distinctive visual characteristics in various food products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100985"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095863","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100999
Geon-Woo Park, Kyung-Ho Park, Sang-Gu Kim, Sang-Yun Lee
Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technology have successfully replicated the unique texture of meat in plant-based proteins, research on the aroma profiles of these key raw materials remains limited. The subtle differences in aroma between meat and meat substitutes are yet to be fully addressed. In this study, we employed headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), a specialized technique for the analysis of volatile aromatic compounds, to examine the volatile profiles of soybean, pea, rice, and wheat proteins. The identified volatile compounds included alcohols, aldehydes, carboxylic acids, ethers, furans, indoles, ketones, phenols, pyrans, and sulfur compounds. Based on prior research, eight compounds (hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, and 2-pentylfuran) were classified as off-flavors. Hexanal, a key marker, was found in the following order: rice showed the highest levels, followed by soybeans, peas, and wheat. Other major volatile components exhibited distinct ratios across the samples. These findings could assist in refining the next generation of TVPs and minimizing aroma heterogeneity.
{"title":"Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry","authors":"Geon-Woo Park, Kyung-Ho Park, Sang-Gu Kim, Sang-Yun Lee","doi":"10.1016/j.crfs.2025.100999","DOIUrl":"10.1016/j.crfs.2025.100999","url":null,"abstract":"<div><div>Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technology have successfully replicated the unique texture of meat in plant-based proteins, research on the aroma profiles of these key raw materials remains limited. The subtle differences in aroma between meat and meat substitutes are yet to be fully addressed. In this study, we employed headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), a specialized technique for the analysis of volatile aromatic compounds, to examine the volatile profiles of soybean, pea, rice, and wheat proteins. The identified volatile compounds included alcohols, aldehydes, carboxylic acids, ethers, furans, indoles, ketones, phenols, pyrans, and sulfur compounds. Based on prior research, eight compounds (hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, and 2-pentylfuran) were classified as off-flavors. Hexanal, a key marker, was found in the following order: rice showed the highest levels, followed by soybeans, peas, and wheat. Other major volatile components exhibited distinct ratios across the samples. These findings could assist in refining the next generation of TVPs and minimizing aroma heterogeneity.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100999"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453794","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100971
Lorenzo Barozzi , Stella Plazzotta , Ada Nucci , Lara Manzocco
Although various plant protein (PP) ingredients are available on the market, their application in foods is not trivial, and food companies are struggling to identify PP ingredients fitting the intended use. To fill this gap, abundant literature has appeared but data are hardly comparable due to the absence of a recognized classification of PP ingredients accounting not only for protein purity but also for the process history, and of standardised protocols for technological functionality assessment. In this review, a comprehensive analysis of comparable literature data was thus carried out to elucidate the effect of composition and processing variables on PP technological functionalities. The review presents four sections describing: (i) the approach followed for the construction of a database of PP ingredient functionalities; (ii) the composition and processing factors relevant to PP ingredients; (iii) PP ingredient functional properties and methods used for their determination; (iv) the effect of composition and processing factors on PP ingredient functionalities. This analysis showed legume proteins to present the highest solubility and interfacial properties while pseudocereal ones the highest water-holding capacity. Although pure ingredients show higher functionalities, non-protein components could contribute to interfacial properties. Alkaline extraction, isoelectric precipitation and freeze-drying is the process mostly used in academic research to obtain PP ingredients. However, other extraction, purification, and drying methods can be properly combined, resulting in specific PP ingredient functionalities. Overall, this review highlights that, besides protein purity and source, knowledge of the processing history is required to select PP ingredients with desired functionalities.
{"title":"Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients","authors":"Lorenzo Barozzi , Stella Plazzotta , Ada Nucci , Lara Manzocco","doi":"10.1016/j.crfs.2025.100971","DOIUrl":"10.1016/j.crfs.2025.100971","url":null,"abstract":"<div><div>Although various plant protein (PP) ingredients are available on the market, their application in foods is not trivial, and food companies are struggling to identify PP ingredients fitting the intended use. To fill this gap, abundant literature has appeared but data are hardly comparable due to the absence of a recognized classification of PP ingredients accounting not only for protein purity but also for the process history, and of standardised protocols for technological functionality assessment. In this review, a comprehensive analysis of comparable literature data was thus carried out to elucidate the effect of composition and processing variables on PP technological functionalities. The review presents four sections describing: (i) the approach followed for the construction of a database of PP ingredient functionalities; (ii) the composition and processing factors relevant to PP ingredients; (iii) PP ingredient functional properties and methods used for their determination; (iv) the effect of composition and processing factors on PP ingredient functionalities. This analysis showed legume proteins to present the highest solubility and interfacial properties while pseudocereal ones the highest water-holding capacity. Although pure ingredients show higher functionalities, non-protein components could contribute to interfacial properties. Alkaline extraction, isoelectric precipitation and freeze-drying is the process mostly used in academic research to obtain PP ingredients. However, other extraction, purification, and drying methods can be properly combined, resulting in specific PP ingredient functionalities. Overall, this review highlights that, besides protein purity and source, knowledge of the processing history is required to select PP ingredients with desired functionalities.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100971"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096303","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100975
Jingfang Du, Hong Yang
2′-Fucosyllactose (2′-FL), one of the most representative oligosaccharides in human milk, is intimately linked to the enrichment of specific Bifidobacterium species. However, the efficacy of 2′-FL in modulating the probiotic responses of bifidobacterium has been rarely researched. Thereinto, three key issues have yet to be reported: the effects of 2′-FL hydrolysis on bifidobacterial growth, the protective effects of 2′-FL on bifidobacterium under gastrointestinal stress and the inhibitory activity of 2′-FL metabolites against Cronobacter spp. This work intended to address these concerns. 2′-FL dramatically accelerated the growth and proliferation of Bifidobacterium bifidum YH17 and Bifidobacterium bifidum BBI01. The glucose in lactose core on 2′-FL was preferable for B. bifidum to achieve substantial increases in biomass while the galactose was not readily available. Additionally, 2′-FL showed unique advantages in ameliorating the resistance of B. bifidum to gastrointestinal challenges. 2′-FL considerably improved the adhesive property of B. bifidum, thus facilitating the competitive elimination of Cronobacter sakazakii ATCC 29544 and Cronobacter muytjensii ATCC 51329 by B. bifidum. The growth inhibition of 2′-FL on the Cronobacter strains was mediated by promoting the secretion of antibacterial substances from B. bifidum. The inhibitory activity hinged on the B. bifidum strains. 2′-FL specifically induced B. bifidum BBI01 to produce some antibacterial substances that were proteinaceous, thermostable and relatively stable even at pH 8.0. These antibacterial substances played a key role in the inhibitory activity and had a synergistic effect with acidification. These observations provide a useful guideline for developing synbiotic supplements to intervene the infant gut microbiota.
{"title":"2′-Fucosyllactose as a prebiotic modulates the probiotic responses of Bifidobacterium bifidum","authors":"Jingfang Du, Hong Yang","doi":"10.1016/j.crfs.2025.100975","DOIUrl":"10.1016/j.crfs.2025.100975","url":null,"abstract":"<div><div>2′-Fucosyllactose (2′-FL), one of the most representative oligosaccharides in human milk, is intimately linked to the enrichment of specific <em>Bifidobacterium</em> species. However, the efficacy of 2′-FL in modulating the probiotic responses of bifidobacterium has been rarely researched. Thereinto, three key issues have yet to be reported: the effects of 2′-FL hydrolysis on bifidobacterial growth, the protective effects of 2′-FL on bifidobacterium under gastrointestinal stress and the inhibitory activity of 2′-FL metabolites against <em>Cronobacter</em> spp. This work intended to address these concerns. 2′-FL dramatically accelerated the growth and proliferation of <em>Bifidobacterium bifidum</em> YH17 and <em>Bifidobacterium bifidum</em> BBI01. The glucose in lactose core on 2′-FL was preferable for <em>B. bifidum</em> to achieve substantial increases in biomass while the galactose was not readily available. Additionally, 2′-FL showed unique advantages in ameliorating the resistance of <em>B. bifidum</em> to gastrointestinal challenges. 2′-FL considerably improved the adhesive property of <em>B. bifidum</em>, thus facilitating the competitive elimination of <em>Cronobacter sakazakii</em> ATCC 29544 and <em>Cronobacter muytjensii</em> ATCC 51329 by B<em>. bifidum</em>. The growth inhibition of 2′-FL on the <em>Cronobacter</em> strains was mediated by promoting the secretion of antibacterial substances from <em>B. bifidum</em>. The inhibitory activity hinged on the <em>B. bifidum</em> strains. 2′-FL specifically induced <em>B. bifidum</em> BBI01 to produce some antibacterial substances that were proteinaceous, thermostable and relatively stable even at pH 8.0. These antibacterial substances played a key role in the inhibitory activity and had a synergistic effect with acidification. These observations provide a useful guideline for developing synbiotic supplements to intervene the infant gut microbiota.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100975"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095839","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100939
Habtamu Kefale , Rong Zhou , Zishu Luo , Senouwa Segla Koffi Dossou , Muez Berhe , Lei Wang , Ahmed A. Abbas , Yanxin Zhang , Ting Zhou , Jun You , Linhai Wang
Black oilseed crops are rich in diverse phenolic compounds and have excellent antioxidant activities, as reported in traditional Chinese medicine. Testa (seed coat) and peeled seeds (cotyledon, embryo, and other structures) are the seed's crucial components, contributing to the variation in phytonutrient, phenol content, bioactive component, and protective and pharmacological effects. However, comprehensive and comparative information on total phenol, flavonoid, antioxidant, and metabolic profiles in black seed testa and peeled sesame, soybean, peanut, and rapeseed seeds is rare. Here, we investigated the metabolic profiles, phenolic contents, and antioxidant activities of four black oilseed crop testas and peeled seeds. This study revealed that testa has higher total phenol, flavonoid, and antioxidant activities than peeled seeds. A total of 1847 metabolites were identified across all samples and categorized into 17 major classes: flavonoids (20.02%), phenolic acids (15.15%), lipids (11.47%), amino acids and derivatives (9.36%), alkaloids (7.47%), organic acids (5.79%), terpenoids (5.68%), lignans (5.57%), saccharides (4.27%), and nucleotides and derivatives (4.17%) among the top ten. Primary class metabolites such as amino acids, saccharides, and vitamins were higher in the peeled seeds than in the testa, signifying the role of energy reservoirs and nutritive potential. However, flavonoids, phenolic acids, coumarins, chromones, lignans, terpenoids, tannins, organic acids, and lipids were abundant in the testa. Interestingly, the diversity and content of secondary metabolites were more abundant in the testa than in the peeled seeds of each crop, explaining their potential for phenol content, bioactivity, antioxidant activity, and pharmacological potential. The bioactivity of peeled seeds and testas may be associated with the phytochemical composition and content of flavonoids, phenolic acids, terpenoids, alkaloids, lipids, terpenoids, lignans, amino acids, and saccharides. Therefore, according to our results, peeled seeds offer higher nutritional value, and the testa has medicinal and protective properties. This study provides insights into the variations in phytochemical composition, phenolic content, and antioxidant activity of testa and peeled black sesame, soybean, peanut, and rapeseed seeds for further application of oilseeds in food products and to maximize nutritional benefits.
{"title":"Metabolomic and biochemical insights into bioactive compounds and antioxidant properties of black oilseed testa and peeled seeds","authors":"Habtamu Kefale , Rong Zhou , Zishu Luo , Senouwa Segla Koffi Dossou , Muez Berhe , Lei Wang , Ahmed A. Abbas , Yanxin Zhang , Ting Zhou , Jun You , Linhai Wang","doi":"10.1016/j.crfs.2024.100939","DOIUrl":"10.1016/j.crfs.2024.100939","url":null,"abstract":"<div><div>Black oilseed crops are rich in diverse phenolic compounds and have excellent antioxidant activities, as reported in traditional Chinese medicine. Testa (seed coat) and peeled seeds (cotyledon, embryo, and other structures) are the seed's crucial components, contributing to the variation in phytonutrient, phenol content, bioactive component, and protective and pharmacological effects. However, comprehensive and comparative information on total phenol, flavonoid, antioxidant, and metabolic profiles in black seed testa and peeled sesame, soybean, peanut, and rapeseed seeds is rare. Here, we investigated the metabolic profiles, phenolic contents, and antioxidant activities of four black oilseed crop testas and peeled seeds. This study revealed that testa has higher total phenol, flavonoid, and antioxidant activities than peeled seeds. A total of 1847 metabolites were identified across all samples and categorized into 17 major classes: flavonoids (20.02%), phenolic acids (15.15%), lipids (11.47%), amino acids and derivatives (9.36%), alkaloids (7.47%), organic acids (5.79%), terpenoids (5.68%), lignans (5.57%), saccharides (4.27%), and nucleotides and derivatives (4.17%) among the top ten. Primary class metabolites such as amino acids, saccharides, and vitamins were higher in the peeled seeds than in the testa, signifying the role of energy reservoirs and nutritive potential. However, flavonoids, phenolic acids, coumarins, chromones, lignans, terpenoids, tannins, organic acids, and lipids were abundant in the testa. Interestingly, the diversity and content of secondary metabolites were more abundant in the testa than in the peeled seeds of each crop, explaining their potential for phenol content, bioactivity, antioxidant activity, and pharmacological potential. The bioactivity of peeled seeds and testas may be associated with the phytochemical composition and content of flavonoids, phenolic acids, terpenoids, alkaloids, lipids, terpenoids, lignans, amino acids, and saccharides. Therefore, according to our results, peeled seeds offer higher nutritional value, and the testa has medicinal and protective properties. This study provides insights into the variations in phytochemical composition, phenolic content, and antioxidant activity of testa and peeled black sesame, soybean, peanut, and rapeseed seeds for further application of oilseeds in food products and to maximize nutritional benefits.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100939"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683268/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906653","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100969
Fengyan Wei , Xianʹe Ren , Yongchun Huang , Ning Hua , Yuting Wu , Feng Yang
The combination of polyphenols and protein can improve the functional characteristics of protein. How to effectively promote the binding of polyphenols to protein is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used to induce the fabrication of complexes between soy protein isolate (SPI) and different polyphenols (tannic acid (TA), chlorogenic acid (CGA), ferulic acid (FA), caffeic acid (CA), and gallic acid (GA)). The effect of HC on the interaction between polyphenols and SPI was investigated, and the structural and functional properties of the formed complexes were characterized. The results showed that HC treatment led to SPI structure stretching, which increased the binding level of polyphenols, especially that of TA (increased from 35.08 ± 0.73% to 66.42 ± 1.35%). The increase in ultraviolet–visible absorption intensity and quenching of fluorescence intensity confirmed that HC enhanced the interaction between polyphenols and protein. HC treatment reduced the contents of free sulfhydryl and amino groups in SPI–polyphenol complexes and altered their Fourier transform infrared spectroscopy, indicating that HC treatment promoted the formation of C–N and C–S bonds between SPI and polyphenols. Circular dichroism spectroscopy indicated that HC treatment altered the secondary structure of SPI–polyphenol complexes, inducing an increase in α-helix and random coil contents and a decrease in β-sheet content. Regarding functional properties, HC treatment improved the emulsification and antioxidant activity of SPI–polyphenol complexes. Therefore, HC is an effective technique for promoting the binding of polyphenols to protein.
{"title":"Hydrodynamic cavitation induced fabrication of soy protein isolate–polyphenol complexes: Structural and functional properties","authors":"Fengyan Wei , Xianʹe Ren , Yongchun Huang , Ning Hua , Yuting Wu , Feng Yang","doi":"10.1016/j.crfs.2024.100969","DOIUrl":"10.1016/j.crfs.2024.100969","url":null,"abstract":"<div><div>The combination of polyphenols and protein can improve the functional characteristics of protein. How to effectively promote the binding of polyphenols to protein is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used to induce the fabrication of complexes between soy protein isolate (SPI) and different polyphenols (tannic acid (TA), chlorogenic acid (CGA), ferulic acid (FA), caffeic acid (CA), and gallic acid (GA)). The effect of HC on the interaction between polyphenols and SPI was investigated, and the structural and functional properties of the formed complexes were characterized. The results showed that HC treatment led to SPI structure stretching, which increased the binding level of polyphenols, especially that of TA (increased from 35.08 ± 0.73% to 66.42 ± 1.35%). The increase in ultraviolet–visible absorption intensity and quenching of fluorescence intensity confirmed that HC enhanced the interaction between polyphenols and protein. HC treatment reduced the contents of free sulfhydryl and amino groups in SPI–polyphenol complexes and altered their Fourier transform infrared spectroscopy, indicating that HC treatment promoted the formation of C–N and C–S bonds between SPI and polyphenols. Circular dichroism spectroscopy indicated that HC treatment altered the secondary structure of SPI–polyphenol complexes, inducing an increase in α-helix and random coil contents and a decrease in β-sheet content. Regarding functional properties, HC treatment improved the emulsification and antioxidant activity of SPI–polyphenol complexes. Therefore, HC is an effective technique for promoting the binding of polyphenols to protein.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100969"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11762184/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045875","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100984
Yuxin Li , Yingting Luo , Xuening Song , Yuzhuo Wang , Simiao Liu , Fazheng Ren , Lingyan Kong , Hao Zhang
Phytosterols (PS) offer significant health benefits in human diet, but its poor solubility limits its effectiveness and application. This study explored enhancing PS solubility by testing thirteen food-grade coformers, three preparation methods and proportions screening to obtain the optimal formulation. Nicotinamide (Nic) was identified as the most effective coformer. A 20:1 (w/w) PS-Nic co-amorphous (CM) mixture, prepared via freeze-drying, achieved a solubility of 1536.4 μg/mL, significantly higher than pure PS. X-ray diffraction and differential scanning calorimetry confirmed the amorphous state of the mixture. Fourier-transform infrared, Raman, and 1H NMR spectroscopies, along with molecular dynamics simulations, revealed strong intermolecular interactions between PS and Nic. The PS-Nic CM demonstrated up to 60% in vitro dissolution and release within 2 h and maintained stable after storage at 4 °C for 6 months and under accelerated conditions equivalent to 10 months at room temperature. In sum, the crystal structure of PS was altered, and formed a co-amorphous system by using Nic as the optimal ligand via lyophilization to increase solubility. These findings suggest that the PS-Nic CM system has potential applications in functional foods, offering a feasible strategy to enhance the bioavailability of PS.
{"title":"Enhancing water solubility of phytosterols through Co-amorphization with food-grade coformers","authors":"Yuxin Li , Yingting Luo , Xuening Song , Yuzhuo Wang , Simiao Liu , Fazheng Ren , Lingyan Kong , Hao Zhang","doi":"10.1016/j.crfs.2025.100984","DOIUrl":"10.1016/j.crfs.2025.100984","url":null,"abstract":"<div><div>Phytosterols (PS) offer significant health benefits in human diet, but its poor solubility limits its effectiveness and application. This study explored enhancing PS solubility by testing thirteen food-grade coformers, three preparation methods and proportions screening to obtain the optimal formulation. Nicotinamide (Nic) was identified as the most effective coformer. A 20:1 (w/w) PS-Nic co-amorphous (CM) mixture, prepared via freeze-drying, achieved a solubility of 1536.4 μg/mL, significantly higher than pure PS. X-ray diffraction and differential scanning calorimetry confirmed the amorphous state of the mixture. Fourier-transform infrared, Raman, and <sup>1</sup>H NMR spectroscopies, along with molecular dynamics simulations, revealed strong intermolecular interactions between PS and Nic. The PS-Nic CM demonstrated up to 60% <em>in vitro</em> dissolution and release within 2 h and maintained stable after storage at 4 °C for 6 months and under accelerated conditions equivalent to 10 months at room temperature. In sum, the crystal structure of PS was altered, and formed a co-amorphous system by using Nic as the optimal ligand via lyophilization to increase solubility. These findings suggest that the PS-Nic CM system has potential applications in functional foods, offering a feasible strategy to enhance the bioavailability of PS.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100984"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095836","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100987
Roman Karki, Pravin Ojha, Sushma Maharjan, Utshah Manandhar, Sophi Maharjan
The germination of millets is a traditional yet underutilized method to enhance their nutritional and functional attributes. This study investigates the impact of germination time on the bioactive, enzymatic, and antinutritional properties of proso millet (Chino Dude) and foxtail millet (Kaguno Red and Kaguno White) varieties. Germination was conducted over five days (0–5 days), and changes in total phenolic and flavonoid content, tannin content, antioxidant activity, diastatic power, α-amylase activity, reducing sugars, and trypsin inhibition activity were measured. A two-way ANOVA revealed significant effects (p < 0.05) of varietal differences and germination time on these properties. Total phenolic and flavonoid content and antioxidant activity increased significantly (p < 0.05) unit day 3 of germination after which it decreased until day 5. Tannin content and trypsin inhibitor decreased significantly (p < 0.05) from day 1 to day 5 of germination, whereas diastatic power and α-amylase increased (p < 0.05) with an increase in germination time. The optimal germination time was determined to be 3.46 days using multiple regression models to maximize bioactive compounds and enzymatic activity while minimizing antinutritional factors. Moreover, Kaguno Red exhibited the highest bioactive levels, while Kaguno White had the lowest trypsin inhibition activity, indicating varietal-specific differences in analyzed parameters. This study highlights the potential of tailored germination strategies to enhance the nutritional and functional profiles of millets, providing actionable insights for functional food development in regions reliant on millet as a staple crop.
{"title":"Optimization of the germination time of proso and foxtail millets to enhance the bioactive properties, antioxidant activity, and enzymatic power and reduce antinutritional factor","authors":"Roman Karki, Pravin Ojha, Sushma Maharjan, Utshah Manandhar, Sophi Maharjan","doi":"10.1016/j.crfs.2025.100987","DOIUrl":"10.1016/j.crfs.2025.100987","url":null,"abstract":"<div><div>The germination of millets is a traditional yet underutilized method to enhance their nutritional and functional attributes. This study investigates the impact of germination time on the bioactive, enzymatic, and antinutritional properties of proso millet (<em>Chino Dude</em>) and foxtail millet (<em>Kaguno Red</em> and <em>Kaguno White</em>) varieties. Germination was conducted over five days (0–5 days), and changes in total phenolic and flavonoid content, tannin content, antioxidant activity, diastatic power, α-amylase activity, reducing sugars, and trypsin inhibition activity were measured. A two-way ANOVA revealed significant effects (<em>p</em> < 0.05) of varietal differences and germination time on these properties. Total phenolic and flavonoid content and antioxidant activity increased significantly (<em>p</em> < 0.05) unit day 3 of germination after which it decreased until day 5. Tannin content and trypsin inhibitor decreased significantly (<em>p</em> < 0.05) from day 1 to day 5 of germination, whereas diastatic power and α-amylase increased (<em>p</em> < 0.05) with an increase in germination time. The optimal germination time was determined to be 3.46 days using multiple regression models to maximize bioactive compounds and enzymatic activity while minimizing antinutritional factors. Moreover, <em>Kaguno Red</em> exhibited the highest bioactive levels, while <em>Kaguno White</em> had the lowest trypsin inhibition activity, indicating varietal-specific differences in analyzed parameters. This study highlights the potential of tailored germination strategies to enhance the nutritional and functional profiles of millets, providing actionable insights for functional food development in regions reliant on millet as a staple crop.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100987"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528731","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}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100954
Javier Vicente , Santiago Benito , Domingo Marquina , Antonio Santos
Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of Lachancea thermotolerans, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in L. thermotolerans, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of L. thermotolerans, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production.
{"title":"Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation","authors":"Javier Vicente , Santiago Benito , Domingo Marquina , Antonio Santos","doi":"10.1016/j.crfs.2024.100954","DOIUrl":"10.1016/j.crfs.2024.100954","url":null,"abstract":"<div><div>Gene expression is the first step in translating genetic information into quantifiable traits. This study analysed gene expression in 23 strains across six subpopulations of <em>Lachancea thermotolerans</em>, shaped by anthropization, under winemaking conditions to understand the impact of adaptation on transcriptomic profiles and fermentative performance, particularly regarding lactic acid production. Understanding the gene expression differences linked to lactic acid production could allow a more rational address of biological acidification while optimizing yeast-specific nutritional requirements during fermentation. By sequencing mRNA during exponential growth and fermentation in synthetic grape must, we identified unique expression patterns linked to the strains originated from wine-related environments. Global expression analysis revealed that anthropized subpopulations, particularly Europe/Domestic-2 and Europe-Mix, exhibited distinct gene expression profiles related to fermentation processes such as glycolysis and pyruvate metabolism. These processes were differentially expressed, along with other important biological processes during fermentation, such as nitrogen and fatty acid metabolism. This study highlights that anthropization has driven metabolic specialization in <em>L. thermotolerans</em>, enhancing traits like lactic acid production, which is a trait of interest in modern winemaking. Correlation analysis further linked lactic acid dehydrogenase genes with key metabolic pathways, indicating adaptive gene expression regulation. Additionally, differences in other metabolites of oenological interest as glycerol or aroma compounds production are highlighted. Here, we provide insights into the evolutionary processes shaping the transcriptomic diversity of <em>L. thermotolerans</em>, emphasizing the impact of winemaking environments on driving specific metabolic adaptations, including lactic acid production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100954"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11699796/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930810","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}
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