Current Research in Food Science最新文献_第6页

Comprehensive investigation of a novel and safe lytic phage vB_AroA_KFSA9 as a commercial candidate for biocontrol of Aeromonas hydrophila on fresh produce 一种新型安全裂解噬菌体vB_AroA_KFSA9作为新鲜农产品嗜水气单胞菌生物防治的商业候选菌种的综合研究

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101282

In Young Choi , Su-Hyeon Kim , Mi-Kyung Park

Aeromonas hydrophila is an emerging foodborne pathogen, particularly prevalent in fresh produce, posing a risk to public health. Despite its significance, no commercial phage products have yet been developed to target Aeromonas spp. for food applications. This study characterized and evaluated a novel, safe A. hydrophila-specific phage, vB_AroA_KFSA9 as a commercial biocontrol candidate for application on fresh produce. vB_AroA_KFSA9, isolated from a poultry processing plant, exhibited high specificity only against nine A. hydrophila strains, showing no lytic activity against 4 Aeromonas species, 3 probiotic species, and 19 species of foodborne pathogen. Comprehensive genomic analysis confirmed the safety of the phage by revealing no undesirable genes associated with antibiotic resistance, bacterial virulence, or lysogeny. Furthermore, it identified vB_AroA_KFSA9 as a novel member of the genus Teseptimavirus within the family Autotranscriptaviridae, distinguished from related phages by a divergent tail fiber and unique endonuclease-associated genes. The phage remained stable even under food industry-relevant stress conditions, including pHs 4–10, 4–40 °C, and common sanitizers (acetic acid, citric acid, and hydrogen peroxide). The phage exhibited excellent bactericidal effects, achieving complete cell lysis within 3 h, even at a low multiplicity of infection (MOI) of 0.01. Applying vB_AroA_KFSA9 on A. hydrophila-contaminated cherry tomatoes and lettuce significantly reduced the number of A. hydrophila by ∼2.79 log CFU/cherry tomato and ∼2.45 log CFU/4 cm² lettuce in 60 min, using an MOI of 1. These findings demonstrate vB_AroA_KFSA9 as a promising biocontrol candidate for future commercial application in the fresh produce chain.

嗜水气单胞菌是一种新兴的食源性病原体，尤其普遍存在于新鲜农产品中，对公众健康构成威胁。尽管具有重要意义，但尚未开发出针对气单胞菌的商业噬菌体产品用于食品应用。本研究鉴定并评价了一种新型的、安全的嗜水芽胞杆菌特异性噬菌体vB_AroA_KFSA9，该噬菌体作为一种商业生物防治候选体应用于新鲜农产品。从某家禽加工厂分离得到的vB_AroA_KFSA9仅对9株嗜水单胞菌具有高特异性，对4种气单胞菌、3种益生菌和19种食源性致病菌无裂解活性。全面的基因组分析证实了噬菌体的安全性，没有发现与抗生素耐药性、细菌毒力或溶原性相关的不良基因。此外，它鉴定出vB_AroA_KFSA9是自转录病毒科Teseptimavirus属的一个新成员，与相关噬菌体不同，它具有不同的尾纤维和独特的内切酶相关基因。即使在食品工业相关的应激条件下，包括ph值为4 - 10,4 - 40 °C，以及常见的杀菌剂（乙酸，柠檬酸和过氧化氢），噬菌体也保持稳定。噬菌体表现出优异的杀菌效果，即使在低感染倍数（MOI）为0.01的情况下，也能在3 h内完全裂解细胞。将vB_AroA_KFSA9施用于受嗜水单胞菌污染的樱桃番茄和生菜上，在60 min内显著减少嗜水单胞菌数量，减少量为~ 2.79 log CFU/樱桃番茄和~ 2.45 log CFU/4 cm2生菜，MOI为1。这些发现表明vB_AroA_KFSA9是一种有前景的生物防治候选物，在未来的新鲜农产品链中具有商业应用价值。

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引用次数: 0

Eco-friendly fabrication of propolis-derived silver nanocomposites on graphene oxide for advanced chitosan-based food packaging 基于氧化石墨烯的蜂胶衍生银纳米复合材料的环保制备，用于先进的壳聚糖基食品包装

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101317

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.

本研究提出了一种可持续的方法，通过将蜂胶介导的银纳米粒子（AgNPs）固定在氧化石墨烯（GO）上，来开发多功能壳聚糖（CS）食品包装膜。生物合成的AgNPs（≈51 nm）均匀分散，其与氧化石墨烯的吸附使复合颗粒尺寸增加到258 nm左右，同时增强了结构稳定性。氧化石墨烯的加入增强了CS基体，抗拉强度提高了47.62% %，并有效地限制了AgNP的迁移。CS/ GO-AgNP膜对大肠杆菌ATCC 15597和金黄色葡萄球菌ATCC 12600表现出较强的抑菌活性（抑制率为83.25-100 %），这是AgNPs和蜂胶共同作用的结果，同时控制Ag的释放（33.42-45.34 %），支持了持续的抑菌功能。当施用于蓝莓时，薄膜减少了43.32% %的重量损失和49.10% %的表面皱纹，有助于保持采后品质。结构表征（SEM， FTIR， XRD）进一步证实了CS， AgNPs和GO之间的均匀性和界面相容性的改善。总体而言，本研究为设计高性能食品包装材料提供了实用且环保的策略，为开发具有增强机械稳定性和减少纳米颗粒迁移的抗菌系统提供了理论支持和参考。

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引用次数: 0

Characterization of the interaction between tartrazine and β-lactoglobulin under different pH conditions: multispectral analysis and computer simulation 不同pH条件下酒黄石与β-乳球蛋白相互作用的表征：多光谱分析和计算机模拟

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101323

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。

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引用次数: 0

Personalized, digitally designed 3D-Printed protein substitutes: Advancing medical food for PKU patients 个性化，数字化设计的3d打印蛋白质替代品：为PKU患者推进医疗食品

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101314

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.

苯丙酮尿症（PKU）是一种罕见的遗传性代谢疾病，需要终生限制苯丙氨酸（Phe）的摄入。本研究旨在开发和表征基于糖大肽（GMP）的3d打印蛋白质替代医疗食品，糖大肽是一种从奶酪乳清中提取的天然无phe肽，专为PKU患者量身定制。可可脂用于提高挤压性能。三种含有可可脂、塔格糖和菠萝粉的油墨，具有不同浓度的GMP和选定的氨基酸，产生的蛋白质当量含量为24 %至31 % (w/w)， Phe含量分别为1.76至1.79 mg / g蛋白质当量；对这些配方的印刷性能、热和流变性能、机械强度、润湿性能、颜色和感官属性进行了评估。所有食品油墨印刷精度高，结构稳定。回火使油墨具有结构完整性和良好的物理化学性能；通过润湿行为分析可以证明，这种稳定性在3d打印后仍然保持不变。热学和流变学分析表明，较高的GMP浓度增强了油墨的粘度和热稳定性，而3d打印结构的力学测试表明，随着GMP含量的增加，基质刚性得到改善。利用感觉时间优势（TDS）对所获得的零食进行感官评估，发现不同配方的零食具有不同的口腔感知特征，较高的GMP含量与粘性增加和风味感知延长有关。然而，含有较高塔格糖含量的墨水表现出更明显的甜味。研究结果表明，3D打印可能是一种可行的方法，可以为PKU患者生产定制的、可口的医疗食品，其中GMP是关键的功能蛋白。

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引用次数: 0

Bioaccessibility and bioavailability assessment of microalgae-derived minerals for human nutrition 微藻衍生矿物质对人体营养的生物可及性和生物利用度评价

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101302

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.

微藻衍生的矿物质正在成为人类可持续的营养来源；然而，对它们的生物可及性和生物利用度的了解仍然有限。本研究采用标准化的INFOGEST 2.0体外消化技术，结合人肠道上皮（Caco-2）细胞模型，系统评估了9个微藻样品中的矿物质（Fe、Ca、Zn、Mg、Cu、Mn、P、K）、碳(C)和氮(N)含量及其生物可及性。总矿物质含量变化显著（Fe, 72.1 - 320.9 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）。矿物生物可及性表现出广泛的变异性；例如，铁的生物可及性在小球藻（green Chlorella vulgaris）中从0.5 %到83.4 %不等。的bioaccessibility Ca(0 - 82.3 %)、锌(51.9 - -62.2 %)、铜(7.5 - -89.8 %)、毫克(68.0 - -92.2 %),Mn(6.75 - -84.3 %),P(9.7 -100 %),和K(91.1 -100 %)也显示大的种间差异,类似C(12.4 - -78.1 %)和N(39.5 - -93.8 %)。platarthrospira Arthrospira和未裂解的雨红球菌（Haematococcus pluvialis）的铁生物利用度最高，与FeSO4相当。水蚤和盐藻的生物利用度相对较低；然而，它们的含量仍然高于传统食品中的含量。该研究证明了微藻作为一种创新和可持续的食物来源的潜力，为人类营养提供高度生物可及的矿物质和生物可利用的铁。强调了对微藻衍生矿物质的生物可及性和生物利用度进行评估的必要性，以准确评估微藻衍生矿物质的营养价值，从而为未来的饮食应用和食品科学中的营养策略提供信息。

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引用次数: 0

The carbon quantum dots: Preparation, antibacterial mechanisms, and application in food packaging 碳量子点：制备、抑菌机理及在食品包装中的应用

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101316

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.

近年来，微生物污染引起的食品腐败变质问题日益严重。传统的食品包装材料可以抑制微生物的生长和繁殖，从而延长食品的保质期。遗憾的是，传统的包装材料存在抗菌性能有限、易污染环境、生物相容性差等局限性。因此，开发具有抗菌性能的食品包装材料已成为研究热点。碳量子点（CQDs）作为一种新兴的食品包装材料，具有优异的抗菌活性、良好的生物相容性和低毒性。因此，cqd在食品包装领域显示出广阔的应用前景。本文对CQDs的制备方法（电弧放电、激光刻蚀、电化学剥离等）和碳源的选择（碳基材料、小分子有机化合物和生物质碳源）进行了初步综述。随后，本文对CQDs的抗菌机制进行了系统总结。最后，本文全面概述了CQDs在果蔬、肉类、海鲜、谷物和乳制品包装中的应用。研究结果为CQDs在食品包装领域的进一步应用提供了理论支持。

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引用次数: 0

Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery 米糠蜡结构夏威夷果油凝胶和温度响应油包水乳液：制备、表征和虾青素输送

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101325

Xixiang Shuai , Ming Zhang , Changbin Wei , Zhenxing Wang , Gangjun Guo , Liqing Du , Jun Chen , Taotao Dai

Oil structuring has been considered as a promising design for fat replacement due to its high content of unsaturated fatty acids and solid fat-like texture. In this study, rice bran wax (RBW) was used as an oleogelator to construct astaxanthin-loaded macadamia oleogel system, and the crystal morphology, intermolecular force and rheological behavior of the oleogels were evaluated. The results showed that RBW formed a stable oleogel at low concentration (5.0 wt%), which was attributed to the formation of a network of RBW crystals held together by van der Waals interactions. Moreover, the oleogels exhibited excellent thixotropy and thermal reversibility. Meanwhile, stable oleogels enabled the preparation of surfactant-free W/O emulsions with excellent stability (≥21 days). Microstructure and X-ray diffraction results confirmed that the stability of the emulsions was attributed to the crystallization of the RBW. And the emulsions showed temperature responsiveness. Additionally, the presence of RBW reduced the release of fatty acids (49 %–25 %) and the bioaccessibility of astaxanthin (20.3 %–10.9 %) in the emulsion during simulated in vitro digestion. The results can provide guidance for the development of novel solid fats, emulsions without surfactants, and functional foods with regulated lipid digestion and controlled nutrient release profiles.

由于其不饱和脂肪酸含量高和固体脂肪样结构，油结构被认为是一种很有前途的脂肪替代设计。本研究以米糠蜡（RBW）为油凝胶剂，构建了虾青素负载的夏威夷果油凝胶体系，并对其晶体形态、分子间力和流变性能进行了表征。结果表明，RBW在低浓度（5.0 wt%）下形成了稳定的油凝胶，这是由于RBW晶体在范德华相互作用下形成了一个网络。此外，油凝胶具有良好的触变性和热可逆性。同时，稳定的油凝胶使制备无表面活性剂的W/O乳液具有优异的稳定性（≥21天）。微观结构和x射线衍射结果证实了乳液的稳定性归因于RBW的结晶。乳剂表现出温度响应性。此外，在模拟体外消化过程中，RBW的存在降低了乳状液中脂肪酸的释放（49% % -25 %）和虾青素的生物可及性（20.3 % -10.9 %）。研究结果可为新型固体脂肪、无表面活性剂乳剂以及调节脂质消化和控制营养物质释放的功能食品的开发提供指导。

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引用次数: 0

Rapid classification and quality assessment of citrus essential oils via machine-learning-assisted Raman spectroscopy 基于机器学习辅助拉曼光谱的柑橘精油快速分类和质量评价

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101321

Yong-Xuan Hong , Jia-Wei Tang , Jie Chen , Yun-Yun Xie , Zhang-Wen Ma , Qing-Hua Liu , Liang Wang

Citrus essential oils (EOs) require accurate identification and assessment to ensure authenticity and consistency. However, conventional techniques such as gas chromatography (GC) and mass spectrometry (MS) are time-consuming and expensive, highlighting the need for novel analytical methods. This study proposes an approach for EOs detection using Raman spectroscopy (RS) combined with machine learning (ML) algorithms. Six citrus EOs underwent an evaporation experiment, with Raman spectra collected at five time points and GC-MS was used to analyze compositional changes at the starting and ending points of evaporation as a standard reference. Five ML algorithms were developed to identify differences among EOs and monitor their temporal changes. The predictive performance was evaluated using multiple quantitative metrics. The results show that the support vector machine (SVM) consistently achieves the best performance across all prediction tasks, and the interpretability algorithm identified key components in the Raman spectra of EOs. Taken together, RS-SVM is proven to be an accurate and cost-effective analytical technique for the rapid identification and quality assessment of citrus EOs.

柑橘精油（EOs）需要准确的识别和评估，以确保其真实性和一致性。然而，传统的气相色谱（GC）和质谱（MS）等技术既耗时又昂贵，因此需要新的分析方法。本研究提出了一种利用拉曼光谱（RS）与机器学习（ML）算法相结合的EOs检测方法。采用6种柑橘精油进行蒸发实验，采集5个时间点的拉曼光谱，以气相色谱-质谱法分析蒸发起始点和蒸发结束点的成分变化作为标准参考。开发了五种ML算法来识别EOs之间的差异并监测其时间变化。使用多个定量指标评估预测性能。结果表明，支持向量机（SVM）在所有预测任务中均能获得最佳性能，可解释性算法识别出EOs拉曼光谱中的关键成分。综上所述，RS-SVM是一种准确、经济的柑橘种质资源快速鉴定和质量评价分析技术。

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引用次数: 0

Unlocking the potential of rice bran protein: modification strategies and functional enhancements 释放米糠蛋白的潜力：修饰策略和功能增强。

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101335

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.

米糠蛋白（RBP）是一种氨基酸平衡、致敏性低的优质植物蛋白，但其溶解度差、功能有限等问题阻碍了其工业应用。这篇综述提供了旨在克服这些挑战的修饰策略的批判性分析，将它们分为物理，化学和生物方法。物理方法（如超声、高压加工、挤压）破坏非共价相互作用以改善溶解度和界面性质。化学技术，如糖基化和磷酸化，通过共价偶联增强功能，显著提高乳化稳定性和溶解性。生物方法，包括酶水解和交联，可以在温和的条件下实现精确的结构剪裁。这项工作的一个关键贡献是引入了一个比较的、应用驱动的框架，该框架系统地评估了每种方法的功效、技术权衡和最佳食品应用。分析强调，修改的选择必须在功能性能与可伸缩性、成本和干净标签需求之间取得平衡。最后，确定了未来的研究重点，强调需要协同混合工艺，复杂食品矩阵的性能验证和可扩展的工艺工程。本文旨在指导RBP作为一种可持续的、高价值的食品工业功能性成分的合理开发。

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引用次数: 0

From farm to fork: Microplastic contamination in the meat and dairy supply chain 从农场到餐桌：肉类和乳制品供应链中的微塑料污染。

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

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101334

Saydur Rahman , Promit Sarker , Tonni Rani Datta , Tasnim Iqbal Maysha , Samiha Rahman , Writam Saha , Aniruddha Sarker , Md. Anisur Rahman Mazumder

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.

微塑料（MPs）现在是陆地和水生生态系统中广泛存在的污染物，导致人们对食品安全和公众健康的担忧日益增加。这篇综述深入评估了肉类和乳制品中MPs的患病率、途径和相关风险，而肉类和乳制品是全球重要的动物营养来源。来自不同国家的数据显示，家畜组织、家禽器官、加工肉制品、生奶和商业乳制品中持续存在多聚苯胺污染，其聚合物类型已确定，如聚乙烯、聚丙烯、聚苯乙烯、尼龙、PET和再生纤维素。MPs主要以纤维、碎片、薄膜和不规则颗粒的形式存在，大小从小于10 μm到几毫米不等。它们的浓度范围从生肉中的每克几个颗粒到加工产品中的超过30,000 MP/kg，从原料牛奶中的每升几个MP到奶酪中的1800 MP/kg以上。污染发生在从农场到餐桌的各个环节，包括通过受污染的饲料和水摄入，与农用塑料的相互作用，从挤奶和加工设备转移，切割和研磨过程中的磨损，以及包装材料的浸出。最近的毒理学研究结果表明，MPs及其相关化学添加剂可能导致胃肠道炎症、氧化应激、内分泌紊乱、免疫调节和微生物群失调，尽管其长期健康影响仍未完全了解。采样、颗粒提取和光谱鉴定方法的不一致性阻碍了暴露的精确比较和风险评估。这篇综述指出了目前研究中的重大差距，并强调必须采用统一的分析技术，加强废物和塑料管理，以及可持续的加工和包装方法，以减少MPs进入动物源性食品。

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