This study investigated the optimization and fabrication of soy protein isolate (SPI)–green microalga (MA) 3D-printed films. For optimizing 3D printing, the effects of MA concentration, nozzle size (0.52–0.81 mm), and speed(10–20 mm/s) were examined. The printed films were then dried, and color, mechanical properties, water vapor permeability, structure, and antioxidant activity were analyzed. All the formulations showed shear-thinning behavior and rapid recovery. The concentration of 3 % MA, nozzle size of 0.72 mm, and printing speed of 20 mm/s were selected as the optimized conditions for the best 3D printability. Compared with the control, their elongation at break decreased by more than 16 %, while puncture strength increased by over 12 %, and tensile strength rose by more than 40 %. Water vapor permeability decreased by more than 40 % with the addition of MA. The microstructure images and secondary structure confirmed the formation of a less porous and stronger gel network with an increase in MA concentration from 0 to 5 % (w/w). The antioxidant properties of SPI films also increased two-fold with the addition of MA. These findings highlight that the 3D-printed edible films with antioxidant properties could be used as an eco-friendly and nutritious alternative to petroleum-based films in food packaging.
{"title":"3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality","authors":"Sorour Barekat , Buse Dogan , Sibel Uzuner , Ali Ubeyitogullari","doi":"10.1016/j.crfs.2025.101262","DOIUrl":"10.1016/j.crfs.2025.101262","url":null,"abstract":"<div><div>This study investigated the optimization and fabrication of soy protein isolate (SPI)–green microalga (MA) 3D-printed films. For optimizing 3D printing, the effects of MA concentration, nozzle size (0.52–0.81 mm), and speed(10–20 mm/s) were examined. The printed films were then dried, and color, mechanical properties, water vapor permeability, structure, and antioxidant activity were analyzed. All the formulations showed shear-thinning behavior and rapid recovery. The concentration of 3 % MA, nozzle size of 0.72 mm, and printing speed of 20 mm/s were selected as the optimized conditions for the best 3D printability. Compared with the control, their elongation at break decreased by more than 16 %, while puncture strength increased by over 12 %, and tensile strength rose by more than 40 %. Water vapor permeability decreased by more than 40 % with the addition of MA. The microstructure images and secondary structure confirmed the formation of a less porous and stronger gel network with an increase in MA concentration from 0 to 5 % (w/w). The antioxidant properties of SPI films also increased two-fold with the addition of MA. These findings highlight that the 3D-printed edible films with antioxidant properties could be used as an eco-friendly and nutritious alternative to petroleum-based films in food packaging.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101262"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692998","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 : 2026-01-01Epub Date: 2026-01-12DOI: 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}
Pub Date : 2026-01-01Epub Date: 2026-02-13DOI: 10.1016/j.crfs.2026.101348
Feier Wang , Dongmei Wang , Shenglin Hu , Xingjiang Li , Jiong Hong
In this study, an engineered Kluyveromyces marxianus strain with enhanced mannitol biosynthesis capacity was developed, enabling efficient conversion of molasses and Jerusalem artichoke tubers into mannitol via consolidated bioprocessing. An efficient mannitol-producing strain was constructed by screening of five mannitol synthesis-related genes, with mannitol dehydrogenase (CmMDH) from Candida magnoliae identified as the most effective enzyme. Mannitol production was further enhanced by increasing the copy number of CmMDH. Among the four tested NADPH synthesis-related genes, overexpression of KmUTR1 led to an additional increase in mannitol production. For the final engineered strain Y2CmMDH-KmUTR1, aeration enhancement and pH control substantially increased mannitol production. When employing fructose and glycerol as carbon sources, the maximum mannitol titer reached 175.43 ± 2.02 g/L in single-feed batch fermentation, with peak productivity of 5.26 ± 0.04 g/(L·h) achieved in two-feed batch fermentation. The Y2CmMDH-KmUTR1 strain produced 47.96 ± 0.65 g/L mannitol from non-sterilized molasses at 42 °C, which is higher than that reported in other studies, and produced 48.30 ± 1.18 g/L mannitol from non-sterilized Jerusalem artichoke tubers (JAT) at 42 °C through consolidated bioprocessing. To the best of our knowledge, this is the first successful demonstration of mannitol production at 42 °C and producing mannitol from JAT through consolidated bioprocessing. The developed strain exhibits significant industrial potential, particularly for valorizing agricultural waste molasses and Jerusalem artichoke tubers.
{"title":"Production of mannitol from molasses and Jerusalem artichoke tubers at elevated temperatures using engineered Kluyveromyces marxianus through consolidated bioprocessing","authors":"Feier Wang , Dongmei Wang , Shenglin Hu , Xingjiang Li , Jiong Hong","doi":"10.1016/j.crfs.2026.101348","DOIUrl":"10.1016/j.crfs.2026.101348","url":null,"abstract":"<div><div>In this study, an engineered <em>Kluyveromyces marxianus</em> strain with enhanced mannitol biosynthesis capacity was developed, enabling efficient conversion of molasses and Jerusalem artichoke tubers into mannitol via consolidated bioprocessing. An efficient mannitol-producing strain was constructed by screening of five mannitol synthesis-related genes, with mannitol dehydrogenase (<em>CmMDH</em>) from <em>Candida magnoliae</em> identified as the most effective enzyme. Mannitol production was further enhanced by increasing the copy number of <em>CmMDH.</em> Among the four tested NADPH synthesis-related genes, overexpression of <em>KmUTR1</em> led to an additional increase in mannitol production. For the final engineered strain Y2CmMDH-KmUTR1, aeration enhancement and pH control substantially increased mannitol production. When employing fructose and glycerol as carbon sources, the maximum mannitol titer reached 175.43 ± 2.02 g/L in single-feed batch fermentation, with peak productivity of 5.26 ± 0.04 g/(L·h) achieved in two-feed batch fermentation. The Y2CmMDH-KmUTR1 strain produced 47.96 ± 0.65 g/L mannitol from non-sterilized molasses at 42 °C, which is higher than that reported in other studies, and produced 48.30 ± 1.18 g/L mannitol from non-sterilized Jerusalem artichoke tubers (JAT) at 42 °C through consolidated bioprocessing. To the best of our knowledge, this is the first successful demonstration of mannitol production at 42 °C and producing mannitol from JAT through consolidated bioprocessing. The developed strain exhibits significant industrial potential, particularly for valorizing agricultural waste molasses and Jerusalem artichoke tubers.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101348"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147282681","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}
Pure curcumin nanoparticles were prepared by antisolvent precipitation using acetone as the solvent and water as the antisolvent, offering a simple and food-compatible strategy to enhance curcumin dispersibility in aqueous environments. The colloidal stability of the aqueous dispersions was assessed by static multiple light scattering. Progressive particle size growth led to sedimentation. This study then focused on the stability of nanoprecipitated curcumin prior to sedimentation, in order to unambiguously determine the mechanisms responsible for destabilization. Particle size evolution over time was monitored by dynamic light scattering. The physical state of curcumin was determined by 1H NMR and XRD analyses, confirming that neither coalescence nor crystallization occurred. Ostwald ripening was successfully confirmed by modeling the particle growth kinetics using the Lifshitz-Slyozov-Wagner (LSW) theory. Nevertheless, it is known that the LSW model remains superficial. That is why an original approach is used in this study to validate the destabilization mechanism. This involves varying the composition of the solvent in order to modify the solubility of curcumin in the continuous phase, a key parameter in the context of Ostwald ripening. Thus, varying the acetone content demonstrated the role of curcumin solubility in governing dispersion stability, confirming that Ostwald ripening occurred, as faster particle growth was observed at higher acetone levels. Moreover, curcumin solubility in the continuous phase derived from the LSW model was consistent with measurements performed by HPLC. These findings demonstrated that amorphous curcumin nanoparticles undergo Ostwald ripening in stabilizer-free aqueous systems, with ripening rates controlled by solvent-induced solubility changes.
{"title":"Exploring the colloidal stability of curcumin nanoparticles formed by nanoprecipitation","authors":"Nicolas Didat , Jordane Jasniewski , Pierrick Durand , Sabine Bouguet-Bonnet , Younes Bouizi , Florentin Michaux","doi":"10.1016/j.crfs.2025.101275","DOIUrl":"10.1016/j.crfs.2025.101275","url":null,"abstract":"<div><div>Pure curcumin nanoparticles were prepared by antisolvent precipitation using acetone as the solvent and water as the antisolvent, offering a simple and food-compatible strategy to enhance curcumin dispersibility in aqueous environments. The colloidal stability of the aqueous dispersions was assessed by static multiple light scattering. Progressive particle size growth led to sedimentation. This study then focused on the stability of nanoprecipitated curcumin prior to sedimentation, in order to unambiguously determine the mechanisms responsible for destabilization. Particle size evolution over time was monitored by dynamic light scattering. The physical state of curcumin was determined by <sup>1</sup>H NMR and XRD analyses, confirming that neither coalescence nor crystallization occurred. Ostwald ripening was successfully confirmed by modeling the particle growth kinetics using the Lifshitz-Slyozov-Wagner (LSW) theory. Nevertheless, it is known that the LSW model remains superficial. That is why an original approach is used in this study to validate the destabilization mechanism. This involves varying the composition of the solvent in order to modify the solubility of curcumin in the continuous phase, a key parameter in the context of Ostwald ripening. Thus, varying the acetone content demonstrated the role of curcumin solubility in governing dispersion stability, confirming that Ostwald ripening occurred, as faster particle growth was observed at higher acetone levels. Moreover, curcumin solubility in the continuous phase derived from the LSW model was consistent with measurements performed by HPLC. These findings demonstrated that amorphous curcumin nanoparticles undergo Ostwald ripening in stabilizer-free aqueous systems, with ripening rates controlled by solvent-induced solubility changes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101275"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798505","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 : 2026-01-01Epub Date: 2025-12-27DOI: 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 : 2026-01-01Epub Date: 2025-12-19DOI: 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 : 2026-01-01Epub Date: 2026-01-06DOI: 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 : 2026-01-01Epub Date: 2025-12-06DOI: 10.1016/j.crfs.2025.101265
Chia Hsin Chang , Shu Hsien Tsai , Chih Hsuan Fan , Chiao Min Yang , Pei Chia Chiu , Ying Hsuan Tsai , Ming Yi Lee
Macroalgae are emerging as sustainable and functional ingredients aligned with net-zero goals. However, their rigid cell walls and high viscosity limit direct applications in food processing. In this study, two representative species—Ulva lactuca and Sarcodia suae—were pretreated by a Fenton–ultrasound cavitation method to produce broken-wall seaweed powders, which were incorporated into plant-based meat at 5 % and 10 % levels. The pretreatment markedly reduced viscosity (over 95 %), enhanced foamability, and improved dispersion within the protein matrix. In the formulated products, free amino acid and sulfhydryl contents increased after heating, while texture became softer and more cohesive due to finer porous microstructures. These findings demonstrate that broken-wall macroalgae can act as natural functional modifiers to tailor processing and textural properties of plant-based meat. Furthermore, this work proposes the concept of a processing database for broken-wall seaweeds as a foundation for future upcycling-oriented food innovation.
{"title":"Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database","authors":"Chia Hsin Chang , Shu Hsien Tsai , Chih Hsuan Fan , Chiao Min Yang , Pei Chia Chiu , Ying Hsuan Tsai , Ming Yi Lee","doi":"10.1016/j.crfs.2025.101265","DOIUrl":"10.1016/j.crfs.2025.101265","url":null,"abstract":"<div><div>Macroalgae are emerging as sustainable and functional ingredients aligned with net-zero goals. However, their rigid cell walls and high viscosity limit direct applications in food processing. In this study, two representative species—<em>Ulva lactuca</em> and <em>Sarcodia suae</em>—were pretreated by a Fenton–ultrasound cavitation method to produce broken-wall seaweed powders, which were incorporated into plant-based meat at 5 % and 10 % levels. The pretreatment markedly reduced viscosity (over 95 %), enhanced foamability, and improved dispersion within the protein matrix. In the formulated products, free amino acid and sulfhydryl contents increased after heating, while texture became softer and more cohesive due to finer porous microstructures. These findings demonstrate that broken-wall macroalgae can act as natural functional modifiers to tailor processing and textural properties of plant-based meat. Furthermore, this work proposes the concept of a processing database for broken-wall seaweeds as a foundation for future upcycling-oriented food innovation.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101265"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798506","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 : 2026-01-01Epub Date: 2026-01-17DOI: 10.1016/j.crfs.2026.101308
B. Delpozo , A. Pons , R. Ferrer-Gallego , C. Besada
This study explores the influence of various front-of-package claims, specifically dealcoholized, sulfite-free and canned wine, on consumer expectations, sensory acceptance, purchase intention and willingness to pay, with a focus on differences between ‘young-adults’ (18–30 y. o.) and adults (>30 y. o.) wine consumers. Through the integration of expectation evaluation, hedonic tasting, and penalty analysis, the study uncovers distinct age-related patterns in how different claims influence consumer response. Dealcoholized and canned claims had a negative effect on purchase intention and willingness to pay in both age groups, with reductions of around 10 % and €0.30, respectively. For adults, this effect was mediated by expectancy assimilation, where a mismatch between expectations and tasting experience led to decreased liking. Conversely, for younger consumers, expectations alone, independent of actual liking, were sufficient to reduce purchase interest. Canned wine was expected to be low in quality and price, yet it has the potential to expand wine consumption contexts, and it offers a solution to avoid leftovers. Dealcoholized wine, on the other hand, was perceived as an alternative for specific situations where alcohol consumption is restricted. The sulfite-free claim did not negatively affect tasting acceptance in either age group. Importantly, younger consumers responded more positively to attributes such as sustainability and naturalness, whereas older adults place greater value on health-related benefits. These findings, drawn from Spanish consumers, underscore the need for targeted marketing and improved communication to align consumer expectations with the actual characteristics of innovative wines. Cross-cultural research remains necessary, as the results may not be generalizable.
{"title":"From expectation to experience: The impact of 'dealcoholized', 'sulfite-free', and 'canned wine' claims on perception and purchase behavior across age groups","authors":"B. Delpozo , A. Pons , R. Ferrer-Gallego , C. Besada","doi":"10.1016/j.crfs.2026.101308","DOIUrl":"10.1016/j.crfs.2026.101308","url":null,"abstract":"<div><div>This study explores the influence of various front-of-package claims, specifically dealcoholized, sulfite-free and canned wine, on consumer expectations, sensory acceptance, purchase intention and willingness to pay, with a focus on differences between ‘young-adults’ (18–30 y. o.) and adults (>30 y. o.) wine consumers. Through the integration of expectation evaluation, hedonic tasting, and penalty analysis, the study uncovers distinct age-related patterns in how different claims influence consumer response. Dealcoholized and canned claims had a negative effect on purchase intention and willingness to pay in both age groups, with reductions of around 10 % and €0.30, respectively. For adults, this effect was mediated by expectancy assimilation, where a mismatch between expectations and tasting experience led to decreased liking. Conversely, for younger consumers, expectations alone, independent of actual liking, were sufficient to reduce purchase interest. Canned wine was expected to be low in quality and price, yet it has the potential to expand wine consumption contexts, and it offers a solution to avoid leftovers. Dealcoholized wine, on the other hand, was perceived as an alternative for specific situations where alcohol consumption is restricted. The sulfite-free claim did not negatively affect tasting acceptance in either age group. Importantly, younger consumers responded more positively to attributes such as sustainability and naturalness, whereas older adults place greater value on health-related benefits. These findings, drawn from Spanish consumers, underscore the need for targeted marketing and improved communication to align consumer expectations with the actual characteristics of innovative wines. Cross-cultural research remains necessary, as the results may not be generalizable.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101308"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073563","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}
Food intake strongly shapes the human oral microbiota, as microorganisms can be introduced through fermented foods and sustained by dietary nutrients. In this study, oral microbial samples from 20 caries-free individuals were cultured on hydroxyapatite disks, and sucrose addition shifted the community toward a cariogenic state. Slightly acidic electrolyzed water (SAEW) combined with sodium benzoate (NaB), a food preservative, was applied to control these biofilms. Several food-related bacteria were identified, including Limosilactobacillus mucosae and Lactobacillus sakei with cariogenic potential, and Pseudomonas paralactis and Streptococcus periodonticum with competitive effects against cariogenic strains. SAEW with NaB reduced cariogenic pathogens and suppressed key metabolic pathways, including starch and sucrose metabolism, glycolysis/gluconeogenesis, and N-glycan biosynthesis. These findings indicate that SAEW with NaB slows micro environmental acidification and highlights the ecological links between food-associated and oral microorganisms, offering new perspectives for the development of food-derived anti-cariogenic strategies.
{"title":"Omics insights into the impact of slightly acidic electrolyzed water with sodium benzoate on food and oral associated microbes","authors":"Xiuqin Chen , Momna Rubab , Ramachandran Chelliah , Deog-Hwan Oh , Lingyue Shan","doi":"10.1016/j.crfs.2026.101367","DOIUrl":"10.1016/j.crfs.2026.101367","url":null,"abstract":"<div><div>Food intake strongly shapes the human oral microbiota, as microorganisms can be introduced through fermented foods and sustained by dietary nutrients. In this study, oral microbial samples from 20 caries-free individuals were cultured on hydroxyapatite disks, and sucrose addition shifted the community toward a cariogenic state. Slightly acidic electrolyzed water (SAEW) combined with sodium benzoate (NaB), a food preservative, was applied to control these biofilms. Several food-related bacteria were identified, including <em>Limosilactobacillus mucosae</em> and <em>Lactobacillus sakei</em> with cariogenic potential, and <em>Pseudomonas paralactis</em> and <em>Streptococcus periodonticum</em> with competitive effects against cariogenic strains. SAEW with NaB reduced cariogenic pathogens and suppressed key metabolic pathways, including starch and sucrose metabolism, glycolysis/gluconeogenesis, and N-glycan biosynthesis. These findings indicate that SAEW with NaB slows micro environmental acidification and highlights the ecological links between food-associated and oral microorganisms, offering new perspectives for the development of food-derived anti-cariogenic strategies.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101367"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147449067","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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