Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2025.101284
Harsh Kumar , Shivani Guleria , Pooja Jha , Daljeet Singh Dhanjal , Eugenie Nepovimova , Shaikh Sumayya Sana , Ayaz Mukarram Shaikh , Béla Kovács , Endre Harsányi
Several studies have documented the essentiality of breakfast as the most important meal and its significance for the overall wellbeing of human health. However, to accomplish receiving a healthy breakfast daily in reality is a dream for people residing in underprivileged countries along with those belonging to weaker sections, who find it challenging to get a single meal a day. The current review emphasizes on the utilization of fruit waste for enrichment of cereal-derived breakfast food. Various types of fruit waste, such as peels, seeds, and pomaces, are abundant source of phytochemicals, playing a critical role in human health. Enriching different types of cereal-based food products with fruit waste not only diminishes the likelihood of malnutrition but also enhances the affordability of food products in low-income countries. The findings from the review show that the inclusion of fruit pomaces, seeds, and peels improves the organoleptic properties and overall quality of the items served as breakfast. It is pertinent to mention that at certain instances, enrichment with fruit waste at higher concentrations could create some color differences. Numerous pre-clinical as well as clinical studies have shown that fortified cereal-derived breakfast food products help in diabetes management and enhance the antioxidant activities. Lastly, the review also summarizes the safety characteristics of these fruit waste while using them in various food products.
{"title":"Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits","authors":"Harsh Kumar , Shivani Guleria , Pooja Jha , Daljeet Singh Dhanjal , Eugenie Nepovimova , Shaikh Sumayya Sana , Ayaz Mukarram Shaikh , Béla Kovács , Endre Harsányi","doi":"10.1016/j.crfs.2025.101284","DOIUrl":"10.1016/j.crfs.2025.101284","url":null,"abstract":"<div><div>Several studies have documented the essentiality of breakfast as the most important meal and its significance for the overall wellbeing of human health. However, to accomplish receiving a healthy breakfast daily in reality is a dream for people residing in underprivileged countries along with those belonging to weaker sections, who find it challenging to get a single meal a day. The current review emphasizes on the utilization of fruit waste for enrichment of cereal-derived breakfast food. Various types of fruit waste, such as peels, seeds, and pomaces, are abundant source of phytochemicals, playing a critical role in human health. Enriching different types of cereal-based food products with fruit waste not only diminishes the likelihood of malnutrition but also enhances the affordability of food products in low-income countries. The findings from the review show that the inclusion of fruit pomaces, seeds, and peels improves the organoleptic properties and overall quality of the items served as breakfast. It is pertinent to mention that at certain instances, enrichment with fruit waste at higher concentrations could create some color differences. Numerous pre-clinical as well as clinical studies have shown that fortified cereal-derived breakfast food products help in diabetes management and enhance the antioxidant activities. Lastly, the review also summarizes the safety characteristics of these fruit waste while using them in various food products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101284"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939267","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.2026.101314
Fidaleo Marcello , Zohreh Baratian Ghorghi , Giovanni Luca Russo , Annachiara Ferraioli , Silvana Cavella , Rossella Di Monaco
Phenylketonuria (PKU) is a rare inherited metabolic disorder requiring lifelong restriction of phenylalanine (Phe) intake. This study aimed to develop and characterize 3D-printed protein substitute medical foods based on glycomacropeptide (GMP), a natural Phe-free peptide derived from cheese whey, tailored for PKU patients. Cocoa butter was used to facilitate extrusion performance. Three inks containing cocoa butter, tagatose and pineapple powder, with varying concentrations of GMP and selected amino acids, were developed to yield protein-equivalent contents ranging from 24 % to 31 % (w/w) and Phe contents respectively between 1.76 and 1.79 mg per gram of protein equivalent; these formulations were evaluated for printability, thermal and rheological properties, mechanical strength, wetting behavior, color and sensory attributes. All food inks achieved high printing accuracy and stable structures. Tempering imparted structural integrity and favorable physicochemical properties to the inks; this stability was maintained post-3D-printing, as evidenced by wetting behavior analysis. Thermal and rheological analyses demonstrated that higher GMP concentrations enhanced the viscosity and thermal stability of the inks, while mechanical testing of the 3D-printed structures indicated improved matrix rigidity with increased GMP content. Sensory evaluation of the obtained snacks using Temporal Dominance of Sensations (TDS) showed distinct oral perception profiles across formulations, with higher GMP content linked to increased adhesiveness and prolonged flavor perception. However, inks with higher tagatose levels exhibited more prominent sweetness. The findings suggest that 3D printing may be a feasible approach for producing customized, palatable medical foods for PKU patients, with GMP serving as a key functional protein.
{"title":"Personalized, digitally designed 3D-Printed protein substitutes: Advancing medical food for PKU patients","authors":"Fidaleo Marcello , Zohreh Baratian Ghorghi , Giovanni Luca Russo , Annachiara Ferraioli , Silvana Cavella , Rossella Di Monaco","doi":"10.1016/j.crfs.2026.101314","DOIUrl":"10.1016/j.crfs.2026.101314","url":null,"abstract":"<div><div>Phenylketonuria (PKU) is a rare inherited metabolic disorder requiring lifelong restriction of phenylalanine (Phe) intake. This study aimed to develop and characterize 3D-printed protein substitute medical foods based on glycomacropeptide (GMP), a natural Phe-free peptide derived from cheese whey, tailored for PKU patients. Cocoa butter was used to facilitate extrusion performance. Three inks containing cocoa butter, tagatose and pineapple powder, with varying concentrations of GMP and selected amino acids, were developed to yield protein-equivalent contents ranging from 24 % to 31 % (w/w) and Phe contents respectively between 1.76 and 1.79 mg per gram of protein equivalent; these formulations were evaluated for printability, thermal and rheological properties, mechanical strength, wetting behavior, color and sensory attributes. All food inks achieved high printing accuracy and stable structures. Tempering imparted structural integrity and favorable physicochemical properties to the inks; this stability was maintained post-3D-printing, as evidenced by wetting behavior analysis. Thermal and rheological analyses demonstrated that higher GMP concentrations enhanced the viscosity and thermal stability of the inks, while mechanical testing of the 3D-printed structures indicated improved matrix rigidity with increased GMP content. Sensory evaluation of the obtained snacks using Temporal Dominance of Sensations (TDS) showed distinct oral perception profiles across formulations, with higher GMP content linked to increased adhesiveness and prolonged flavor perception. However, inks with higher tagatose levels exhibited more prominent sweetness. The findings suggest that 3D printing may be a feasible approach for producing customized, palatable medical foods for PKU patients, with GMP serving as a key functional protein.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101314"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034722","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.2026.101302
Fengzheng Gao , Shilei Chen , Xinyue Zhao , Agon Besimi , Christophe Zeder , Maria J. Barbosa , Ferdinand von Meyenn , Alexander Mathys
Microalgae-derived minerals are emerging as sustainable nutrient sources for humans; however, knowledge of their bioaccessibility and bioavailability remains limited. This study systematically evaluated mineral (Fe, Ca, Zn, Mg, Cu, Mn, P, K), carbon (C), and nitrogen (N) content and their bioaccessibility from 9 microalgae samples using standardized INFOGEST 2.0 in vitro digestion, combined with a human intestinal epithelial (Caco-2) cell model for iron bioavailability assessment. Total mineral content varied notably (Fe, 72.1–3120.9 mg/kg; Ca, 516.9–24,146.3 mg/kg; Zn, 12.1–282.1 mg/kg; Mg, 379.2–15,245.9 mg/kg). Mineral bioaccessibility exhibited a wide variability; for instance, Fe bioaccessibility ranged from 0.5 % in Tetraselmis chuii to 83.4 % in green Chlorella vulgaris. The bioaccessibility of Ca (0–82.3 %), Zn (51.9–62.2 %), Cu (7.5–89.8 %), Mg (68.0–92.2 %), Mn (6.75–84.3 %), P (9.7–100 %), and K (91.1–100 %) also showed large interspecies differences, similar for C (12.4–78.1 %) and N (39.5–93.8 %). The iron bioavailability of Arthrospira platensis and unlysed Haematococcus pluvialis is the highest, comparable to that of FeSO4. Tetraselmis chuii and Dunaliella salina exhibit relatively lower bioavailability; however, their levels remain higher than those found in conventional foods. This study demonstrates the potential of microalgae as an innovative and sustainable food source, offering highly bioaccessible minerals and bioavailable iron for human nutrition. It emphasizes the necessity of evaluating both bioaccessibility and bioavailability to accurately assess the nutritional value of microalgae-derived minerals, thereby informing future dietary applications and nutritional strategies in food science.
{"title":"Bioaccessibility and bioavailability assessment of microalgae-derived minerals for human nutrition","authors":"Fengzheng Gao , Shilei Chen , Xinyue Zhao , Agon Besimi , Christophe Zeder , Maria J. Barbosa , Ferdinand von Meyenn , Alexander Mathys","doi":"10.1016/j.crfs.2026.101302","DOIUrl":"10.1016/j.crfs.2026.101302","url":null,"abstract":"<div><div>Microalgae-derived minerals are emerging as sustainable nutrient sources for humans; however, knowledge of their bioaccessibility and bioavailability remains limited. This study systematically evaluated mineral (Fe, Ca, Zn, Mg, Cu, Mn, P, K), carbon (C), and nitrogen (N) content and their bioaccessibility from 9 microalgae samples using standardized INFOGEST 2.0 <em>in vitro</em> digestion, combined with a human intestinal epithelial (Caco-2) cell model for iron bioavailability assessment. Total mineral content varied notably (Fe, 72.1–3120.9 mg/kg; Ca, 516.9–24,146.3 mg/kg; Zn, 12.1–282.1 mg/kg; Mg, 379.2–15,245.9 mg/kg). Mineral bioaccessibility exhibited a wide variability; for instance, Fe bioaccessibility ranged from 0.5 % in <em>Tetraselmis chuii</em> to 83.4 % in green <em>Chlorella vulgaris</em>. The bioaccessibility of Ca (0–82.3 %), Zn (51.9–62.2 %), Cu (7.5–89.8 %), Mg (68.0–92.2 %), Mn (6.75–84.3 %), P (9.7–100 %), and K (91.1–100 %) also showed large interspecies differences, similar for C (12.4–78.1 %) and N (39.5–93.8 %). The iron bioavailability of <em>Arthrospira platensis</em> and unlysed <em>Haematococcus pluvialis</em> is the highest, comparable to that of FeSO<sub>4</sub>. <em>Tetraselmis chuii</em> and <em>Dunaliella salina</em> exhibit relatively lower bioavailability; however, their levels remain higher than those found in conventional foods. This study demonstrates the potential of microalgae as an innovative and sustainable food source, offering highly bioaccessible minerals and bioavailable iron for human nutrition. It emphasizes the necessity of evaluating both bioaccessibility and bioavailability to accurately assess the nutritional value of microalgae-derived minerals, thereby informing future dietary applications and nutritional strategies in food science.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101302"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034724","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.2026.101316
Hongkun Xue , Jiacheng Yang , Hao Yu , Rong Dong , Xiaojun Liao , Jiaqi Tan
In recent years, food spoilage and deterioration caused by microbial contamination have become increasingly serious. Traditional food packaging materials can inhibit the growth and reproduction of microorganisms, thereby extending the shelf life of food. Unfortunately, traditional packaging materials have limitations, including limited antibacterial performance, easy environmental pollution, and poor biocompatibility. Hence, the development of food packaging materials with antibacterial properties has become a research hotspot. Carbon quantum dots (CQDs), as emerging food packaging materials, have excellent antibacterial activity, good biocompatibility, and low toxicity. Therefore, CQDs show broad application prospects in the field of food packaging. This paper initially reviews the preparation methods (arc discharge, laser etching, electrochemical exfoliation, etc.) of CQDs and the selection of carbon sources (carbon-based materials, small molecule organic compounds, and biomass carbon sources). Subsequently, this review systematically summarizes the antibacterial mechanisms of CQDs. Finally, this article comprehensively outlines the application of CQDs in the packaging of fruits and vegetables, meats, seafood, grains, and dairy products. The findings provide theoretical support for the further application of CQDs in the field of food packaging.
{"title":"The carbon quantum dots: Preparation, antibacterial mechanisms, and application in food packaging","authors":"Hongkun Xue , Jiacheng Yang , Hao Yu , Rong Dong , Xiaojun Liao , Jiaqi Tan","doi":"10.1016/j.crfs.2026.101316","DOIUrl":"10.1016/j.crfs.2026.101316","url":null,"abstract":"<div><div>In recent years, food spoilage and deterioration caused by microbial contamination have become increasingly serious. Traditional food packaging materials can inhibit the growth and reproduction of microorganisms, thereby extending the shelf life of food. Unfortunately, traditional packaging materials have limitations, including limited antibacterial performance, easy environmental pollution, and poor biocompatibility. Hence, the development of food packaging materials with antibacterial properties has become a research hotspot. Carbon quantum dots (CQDs), as emerging food packaging materials, have excellent antibacterial activity, good biocompatibility, and low toxicity. Therefore, CQDs show broad application prospects in the field of food packaging. This paper initially reviews the preparation methods (arc discharge, laser etching, electrochemical exfoliation, etc.) of CQDs and the selection of carbon sources (carbon-based materials, small molecule organic compounds, and biomass carbon sources). Subsequently, this review systematically summarizes the antibacterial mechanisms of CQDs. Finally, this article comprehensively outlines the application of CQDs in the packaging of fruits and vegetables, meats, seafood, grains, and dairy products. The findings provide theoretical support for the further application of CQDs in the field of food packaging.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101316"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034726","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.2026.101317
Xiangxin Li , Jun Yang , Hualei Chen , Mohammad Rizwan Khan , Naushad Ahmad , Wenli Tian
This study presents a sustainable approach for developing multifunctional chitosan (CS) food packaging films by incorporating propolis-mediated silver nanoparticles (AgNPs) anchored onto graphene oxide (GO). The biosynthesized AgNPs (≈51 nm) were uniformly dispersed, and their attachment to GO increased the composite particle size to about 258 nm while enhancing structural stability. GO incorporation strengthened the CS matrix, leading to a 47.62 % improvement in tensile strength and effectively limiting AgNP migration. The CS/GO–AgNP films exhibited strong antibacterial activity (83.25–100 % inhibition) against Escherichia coli ATCC 15597 and Staphylococcus aureus ATCC 12600, enabled by the combined effects of AgNPs and propolis, together with a controlled Ag release (33.42–45.34 %) that supported sustained antimicrobial function. When applied to blueberries, the films reduced weight loss by 43.32 % and surface wrinkling by 49.10 %, helping maintain postharvest quality. Structural characterizations (SEM, FTIR, XRD) further confirmed improved uniformity and interfacial compatibility among CS, AgNPs and GO. Overall, this work provides a practical and environmentally friendly strategy for designing high-performance food packaging materials, offering theoretical support and reference for developing antimicrobial systems with enhanced mechanical stability and reduced nanoparticle migration.
{"title":"Eco-friendly fabrication of propolis-derived silver nanocomposites on graphene oxide for advanced chitosan-based food packaging","authors":"Xiangxin Li , Jun Yang , Hualei Chen , Mohammad Rizwan Khan , Naushad Ahmad , Wenli Tian","doi":"10.1016/j.crfs.2026.101317","DOIUrl":"10.1016/j.crfs.2026.101317","url":null,"abstract":"<div><div>This study presents a sustainable approach for developing multifunctional chitosan (CS) food packaging films by incorporating propolis-mediated silver nanoparticles (AgNPs) anchored onto graphene oxide (GO). The biosynthesized AgNPs (≈51 nm) were uniformly dispersed, and their attachment to GO increased the composite particle size to about 258 nm while enhancing structural stability. GO incorporation strengthened the CS matrix, leading to a 47.62 % improvement in tensile strength and effectively limiting AgNP migration. The CS/GO–AgNP films exhibited strong antibacterial activity (83.25–100 % inhibition) against <em>Escherichia coli ATCC 15597</em> and <em>Staphylococcus aureus ATCC 12600</em>, enabled by the combined effects of AgNPs and propolis, together with a controlled Ag release (33.42–45.34 %) that supported sustained antimicrobial function. When applied to blueberries, the films reduced weight loss by 43.32 % and surface wrinkling by 49.10 %, helping maintain postharvest quality. Structural characterizations (SEM, FTIR, XRD) further confirmed improved uniformity and interfacial compatibility among CS, AgNPs and GO. Overall, this work provides a practical and environmentally friendly strategy for designing high-performance food packaging materials, offering theoretical support and reference for developing antimicrobial systems with enhanced mechanical stability and reduced nanoparticle migration.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101317"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074211","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.2026.101323
Yating Liu , Na Gan , Peiran Liu , Junjie Xu , Fang Geng , Di Wu
Unraveling the interaction mechanism between the food azo dye tartrazine (Tz) and β-lactoglobulin (β-LG) under varying pH conditions is crucial for understanding their safe application in food systems. Molecular docking indicated that Tz primarily bound to the β-hydrophobic barrel of β-LG. The protonation of lysine residues diminished with increasing pH, which reduced hydrogen bond formation. The binding energy decreased from 8.77 kcal/mol (pH 2.0) to 8.43 kcal/mol (pH 7.4). Molecular dynamics simulations indicated that Tz bound exerts the greatest structural influence on β-LG at pH 2.0. Fluorescence and thermodynamic analyses confirmed that Tz quenched β-LG fluorescence through a static mechanism, through their interaction was a spontaneous process driven mainly by hydrophobic forces. The protonation level of β-LG gradually decreased with increasing pH, and electrostatic repulsion between β-LG and Tz was observed at pH 7.4. As a result, the binding constant between Tz and β-LG decreased from 6.669 × 105 L/mol (pH 2.0) to 3.596 × 105 L/mol (pH 5.2) and 0.956 × 105 L/mol (pH 7.4), respectively. Furthermore, Tz induced changes in the secondary structure content of β-LG and reduced its surface hydrophobicity under all pH conditions.
揭示食品偶氮染料酒黄石（Tz）和β-乳球蛋白（β-LG）在不同pH条件下的相互作用机制，对于了解它们在食品系统中的安全应用至关重要。分子对接表明，Tz主要与β-LG的β-疏水桶结合。赖氨酸残基的质子化作用随着pH的增加而减弱，从而减少了氢键的形成。结合能从8.77 kcal/mol （pH 2.0）降低到8.43 kcal/mol （pH 7.4）。分子动力学模拟表明，pH为2.0时，Tz键对β-LG的结构影响最大。荧光和热力学分析证实，Tz猝灭β-LG荧光是通过静态机制实现的，它们的相互作用是一个主要由疏水力驱动的自发过程。随着pH的升高，β-LG的质子化水平逐渐降低，在pH为7.4时，β-LG与Tz之间存在静电斥力。结果,和Tz之间的结合常数βlg从6.669下降 ×105 L /摩尔(pH值2.0)3.596 ×105 L /摩尔(pH值5.2)和0.956×105 L /摩尔(pH值7.4),分别。此外，在所有pH条件下，Tz诱导β-LG的二级结构含量发生变化，并降低其表面疏水性。
{"title":"Characterization of the interaction between tartrazine and β-lactoglobulin under different pH conditions: multispectral analysis and computer simulation","authors":"Yating Liu , Na Gan , Peiran Liu , Junjie Xu , Fang Geng , Di Wu","doi":"10.1016/j.crfs.2026.101323","DOIUrl":"10.1016/j.crfs.2026.101323","url":null,"abstract":"<div><div>Unraveling the interaction mechanism between the food azo dye tartrazine (Tz) and <em>β</em>-lactoglobulin (<em>β</em>-LG) under varying pH conditions is crucial for understanding their safe application in food systems. Molecular docking indicated that Tz primarily bound to the <em>β</em>-hydrophobic barrel of <em>β</em>-LG. The protonation of lysine residues diminished with increasing pH, which reduced hydrogen bond formation. The binding energy decreased from 8.77 kcal/mol (pH 2.0) to 8.43 kcal/mol (pH 7.4). Molecular dynamics simulations indicated that Tz bound exerts the greatest structural influence on <em>β</em>-LG at pH 2.0. Fluorescence and thermodynamic analyses confirmed that Tz quenched <em>β</em>-LG fluorescence through a static mechanism, through their interaction was a spontaneous process driven mainly by hydrophobic forces. The protonation level of <em>β</em>-LG gradually decreased with increasing pH, and electrostatic repulsion between <em>β</em>-LG and Tz was observed at pH 7.4. As a result, the binding constant between Tz and <em>β</em>-LG decreased from 6.669 × 10<sup>5</sup> L/mol (pH 2.0) to 3.596 × 10<sup>5</sup> L/mol (pH 5.2) and 0.956 × 10<sup>5</sup> L/mol (pH 7.4), respectively. Furthermore, Tz induced changes in the secondary structure content of <em>β</em>-LG and reduced its surface hydrophobicity under all pH conditions.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101323"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074212","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.2026.101332
Xiran Li, Luxin Wang
The rapid growth of the plant-based meat analogues (PBMAs) market has sparked interest in its nutritional and environmental benefits, yet the microbial safety and spoilage dynamics of these products remain poorly characterized. In this study we isolated 60 lactic acid bacteria (LAB) from soy- (SBM) and pea-based meat (PBM) products stored at 4 °C or 22 °C until spoilage and performed whole-genome sequencing to characterize their phylogeny, metabolic capacity, and secondary-metabolite profiles. Phylogenomic analysis revealed that Latilactobacillus curvatus and Latilactobacillus sakei dominated SBM, while Weissella viridescens and W. cibaria were prevalent in PBM. Functional annotations indicated heterofermentative metabolism and diverse glycoside hydrolase repertoires in Latilactobacillus, particularly GH1, GH13, and GH32, facilitating degradation of plant-derived carbohydrates in SBM such as trehalose, fructans, and polyphenol glycosides. In contrast, Weissella uniquely encoded complete pathways for menaquinone and tetrahydrofolate biosynthesis, which may enhance redox balance and nucleotide/amino acid synthesis under vitamin-limited storage conditions, supporting persistence in PBM. Across both storage conditions, temperature exerted minimal selective pressure on dominant LAB identity. The heterofermentative physiology common to these LAB supports spoilage in PBMAs. In addition, their dominance likely reflects high initial loads in raw ingredients and genomic capacity for inhibitory metabolites (e.g., class II bacteriocins and, in some lineages, 2-deoxy-streptamine-like aminocyclitol pathways). Building on prior amplicon surveys, this study provides species-level resolution and foundational functional-genomic insights into dominant PBMA spoilage taxa, revealing potential targets for control to extend shelf life and improve the microbial safety of PBMAs.
{"title":"Genomic insights into dominant lactic acid bacteria in spoiled plant-based meat analogues","authors":"Xiran Li, Luxin Wang","doi":"10.1016/j.crfs.2026.101332","DOIUrl":"10.1016/j.crfs.2026.101332","url":null,"abstract":"<div><div>The rapid growth of the plant-based meat analogues (PBMAs) market has sparked interest in its nutritional and environmental benefits, yet the microbial safety and spoilage dynamics of these products remain poorly characterized. In this study we isolated 60 lactic acid bacteria (LAB) from soy- (SBM) and pea-based meat (PBM) products stored at 4 °C or 22 °C until spoilage and performed whole-genome sequencing to characterize their phylogeny, metabolic capacity, and secondary-metabolite profiles. Phylogenomic analysis revealed that <em>Latilactobacillus curvatus</em> and <em>Latilactobacillus sakei</em> dominated SBM, while <em>Weissella viridescens</em> and <em>W. cibaria</em> were prevalent in PBM. Functional annotations indicated heterofermentative metabolism and diverse glycoside hydrolase repertoires in <em>Latilactobacillus</em>, particularly GH1, GH13, and GH32, facilitating degradation of plant-derived carbohydrates in SBM such as trehalose, fructans, and polyphenol glycosides. In contrast, <em>Weissella</em> uniquely encoded complete pathways for menaquinone and tetrahydrofolate biosynthesis, which may enhance redox balance and nucleotide/amino acid synthesis under vitamin-limited storage conditions, supporting persistence in PBM. Across both storage conditions, temperature exerted minimal selective pressure on dominant LAB identity. The heterofermentative physiology common to these LAB supports spoilage in PBMAs. In addition, their dominance likely reflects high initial loads in raw ingredients and genomic capacity for inhibitory metabolites (e.g., class II bacteriocins and, in some lineages, 2-deoxy-streptamine-like aminocyclitol pathways). Building on prior amplicon surveys, this study provides species-level resolution and foundational functional-genomic insights into dominant PBMA spoilage taxa, revealing potential targets for control to extend shelf life and improve the microbial safety of PBMAs.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101332"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184889","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.2026.101345
Xiaofan Zhang , Hongtao Du , Yin Jia , Liye Wang , Lala Li , Bakht Ramin Shah , Wei Xu
In this study, effects of ethanol on camellia oil emulsions stabilized by sodium caseinate (CAS) and konjac glucomannan (KGM) were investigated through rheological and microstructural properties. For camellia oil emulsions stabilized by CAS (0.3 g/kg) and KGM (0.03 g/kg), the interfacial protein adsorption rate increased from 69.63 % to 82.37 % with ethanol concentration increased. Meanwhile the droplet size reduced from 2.18 μm to 1.54 μm. The alcohol-containing camellia oil emulsions exhibited significant shear-thinning and elastic behaviors. The oil droplets became smaller and more densely packed after the addition of ethanol. Confocal laser scanning and cryo-scanning electron microscopy demonstrated a uniform distribution and tightly interconnected droplet structures in the alcohol camellia oil emulsion. Compared to emulsions without ethanol, the retention rates of curcumin loaded in ethanol (0.6 g/kg) emulsions increased to 73.09% and 52.83% after ultraviolet irradiation 12 h and 24 h. Besides, the ethanol emulsions had higher radical scavenging rate. The retention rate of DPPH· for ethanol emulsion was 45.85%, which was much lower than that of emulsions without ethanol (63.27%). The study provides a novel way for constructing functional ethanol emulsions and theoretical foundation for the research and development of alcoholic beverages and foods.
{"title":"Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol","authors":"Xiaofan Zhang , Hongtao Du , Yin Jia , Liye Wang , Lala Li , Bakht Ramin Shah , Wei Xu","doi":"10.1016/j.crfs.2026.101345","DOIUrl":"10.1016/j.crfs.2026.101345","url":null,"abstract":"<div><div>In this study, effects of ethanol on camellia oil emulsions stabilized by sodium caseinate (CAS) and konjac glucomannan (KGM) were investigated through rheological and microstructural properties. For camellia oil emulsions stabilized by CAS (0.3 g/kg) and KGM (0.03 g/kg), the interfacial protein adsorption rate increased from 69.63 % to 82.37 % with ethanol concentration increased. Meanwhile the droplet size reduced from 2.18 μm to 1.54 μm. The alcohol-containing camellia oil emulsions exhibited significant shear-thinning and elastic behaviors. The oil droplets became smaller and more densely packed after the addition of ethanol. Confocal laser scanning and cryo-scanning electron microscopy demonstrated a uniform distribution and tightly interconnected droplet structures in the alcohol camellia oil emulsion. Compared to emulsions without ethanol, the retention rates of curcumin loaded in ethanol (0.6 g/kg) emulsions increased to 73.09% and 52.83% after ultraviolet irradiation 12 h and 24 h. Besides, the ethanol emulsions had higher radical scavenging rate. The retention rate of DPPH· for ethanol emulsion was 45.85%, which was much lower than that of emulsions without ethanol (63.27%). The study provides a novel way for constructing functional ethanol emulsions and theoretical foundation for the research and development of alcoholic beverages and foods.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101345"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184930","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.2026.101335
Jiao-jiao Yin , Yuan Zou , Kai Yao , Pan Gao , Wu Zhong , Xing-he Zhang , Li Wang
Rice bran protein (RBP) is a high-quality plant protein with balanced amino acids and low allergenicity, but its industrial application is hindered by poor solubility and limited functionality. This review provides a critical analysis of modification strategies designed to overcome these challenges, categorizing them into physical, chemical, and biological approaches. Physical methods (e.g., ultrasound, high-pressure processing, extrusion) disrupt non-covalent interactions to improve solubility and interfacial properties. Chemical techniques, such as glycosylation and phosphorylation, enhance functionality through covalent conjugation, markedly improving emulsifying stability and solubility. Biological methods, including enzymatic hydrolysis and cross-linking, enable precise structural tailoring under mild conditions. A key contribution of this work is the introduction of a comparative, application-driven framework that systematically evaluates the efficacy, technological trade-offs, and optimal food applications of each method. The analysis highlights that the choice of modification must balance functional performance with considerations of scalability, cost, and clean-label requirements. Finally, future research priorities are identified, emphasizing the need for synergistic hybrid processes, performance validation in complex food matrices, and scalable process engineering. This comprehensive synthesis aims to guide the rational development of RBP as a sustainable, high-value functional ingredient for the food industry.
{"title":"Unlocking the potential of rice bran protein: modification strategies and functional enhancements","authors":"Jiao-jiao Yin , Yuan Zou , Kai Yao , Pan Gao , Wu Zhong , Xing-he Zhang , Li Wang","doi":"10.1016/j.crfs.2026.101335","DOIUrl":"10.1016/j.crfs.2026.101335","url":null,"abstract":"<div><div>Rice bran protein (RBP) is a high-quality plant protein with balanced amino acids and low allergenicity, but its industrial application is hindered by poor solubility and limited functionality. This review provides a critical analysis of modification strategies designed to overcome these challenges, categorizing them into physical, chemical, and biological approaches. Physical methods (e.g., ultrasound, high-pressure processing, extrusion) disrupt non-covalent interactions to improve solubility and interfacial properties. Chemical techniques, such as glycosylation and phosphorylation, enhance functionality through covalent conjugation, markedly improving emulsifying stability and solubility. Biological methods, including enzymatic hydrolysis and cross-linking, enable precise structural tailoring under mild conditions. A key contribution of this work is the introduction of a comparative, application-driven framework that systematically evaluates the efficacy, technological trade-offs, and optimal food applications of each method. The analysis highlights that the choice of modification must balance functional performance with considerations of scalability, cost, and clean-label requirements. Finally, future research priorities are identified, emphasizing the need for synergistic hybrid processes, performance validation in complex food matrices, and scalable process engineering. This comprehensive synthesis aims to guide the rational development of RBP as a sustainable, high-value functional ingredient for the food industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101335"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178264","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}
Microplastics (MPs) are now widespread contaminants in both terrestrial and aquatic ecosystems, leading to increasing worries about food safety and public health. This review offers an in-depth evaluation of the prevalence, pathways, and risks associated with MPs in meat and dairy products, which are significant global sources of animal-based nutrition. Data from different countries shows a persistent presence of MP contamination in livestock tissues, poultry organs, processed meat products, raw milk, and commercial dairy items, with identified polymer types such as polyethylene, polypropylene, polystyrene, nylon, PET, and regenerated cellulose. MPs are primarily found in the form of fibers, fragments, films, and irregular particles, with sizes varying from less than 10 μm to several millimeters. Their concentrations can range from a few particles per gram in raw meat to over 30,000 MP/kg in processed products, and from several MPs per liter in raw milk to more than 1800 MP/kg in cheese. Contamination occurs at various points along the farm-to-fork continuum, encompassing ingestion via tainted feed and water, interaction with agricultural plastics, transfer from milking and processing apparatus, wear during cutting and grinding, and leaching from packaging materials. Recent toxicological findings indicate that MPs and their related chemical additives could lead to gastrointestinal inflammation, oxidative stress, endocrine disruption, immunomodulation, and microbiome dysbiosis, although the long-term health effects are still not fully comprehended. Inconsistencies in methodology related to sampling, particle extraction, and spectroscopic identification impede precise comparisons of exposure and assessments of risk. The review points out significant gaps in current studies and emphasizes the necessity for uniform analytical techniques, enhanced waste and plastic management, as well as sustainable processing and packaging approaches to reduce the entry of MPs into animal-derived foods.
{"title":"From farm to fork: Microplastic contamination in the meat and dairy supply chain","authors":"Saydur Rahman , Promit Sarker , Tonni Rani Datta , Tasnim Iqbal Maysha , Samiha Rahman , Writam Saha , Aniruddha Sarker , Md. Anisur Rahman Mazumder","doi":"10.1016/j.crfs.2026.101334","DOIUrl":"10.1016/j.crfs.2026.101334","url":null,"abstract":"<div><div>Microplastics (MPs) are now widespread contaminants in both terrestrial and aquatic ecosystems, leading to increasing worries about food safety and public health. This review offers an in-depth evaluation of the prevalence, pathways, and risks associated with MPs in meat and dairy products, which are significant global sources of animal-based nutrition. Data from different countries shows a persistent presence of MP contamination in livestock tissues, poultry organs, processed meat products, raw milk, and commercial dairy items, with identified polymer types such as polyethylene, polypropylene, polystyrene, nylon, PET, and regenerated cellulose. MPs are primarily found in the form of fibers, fragments, films, and irregular particles, with sizes varying from less than 10 μm to several millimeters. Their concentrations can range from a few particles per gram in raw meat to over 30,000 MP/kg in processed products, and from several MPs per liter in raw milk to more than 1800 MP/kg in cheese. Contamination occurs at various points along the farm-to-fork continuum, encompassing ingestion via tainted feed and water, interaction with agricultural plastics, transfer from milking and processing apparatus, wear during cutting and grinding, and leaching from packaging materials. Recent toxicological findings indicate that MPs and their related chemical additives could lead to gastrointestinal inflammation, oxidative stress, endocrine disruption, immunomodulation, and microbiome dysbiosis, although the long-term health effects are still not fully comprehended. Inconsistencies in methodology related to sampling, particle extraction, and spectroscopic identification impede precise comparisons of exposure and assessments of risk. The review points out significant gaps in current studies and emphasizes the necessity for uniform analytical techniques, enhanced waste and plastic management, as well as sustainable processing and packaging approaches to reduce the entry of MPs into animal-derived foods.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101334"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178270","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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