Current Research in Food Science最新文献_第7页

Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100988

Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by a “beany” flavor and poor foaming properties compared to egg white. To overcome these limitations, aquafaba was fermented with two edible basidiomycetes. During the fermentation process, foaming properties were measured and analyzed. Furthermore, the aroma change was described by sensory experts. Based on these results, the optimal fermentation day was selected for each mushroom and sensory profiling was conducted. Subsequently, chocolate mousse was prepared from fermented aquafaba and profiled as well as tested in an acceptance test. Aquafaba profiling revealed significantly lower scores (α = 5%) for “beany” odor in fermented samples. Chocolate mousse produced with fermented aquafaba was described as less “beany” but more “chocolatey” and “cocoa-like” in smell and taste, and more “sweet” in taste. The texture of mousse prepared with fermented aquafaba was more “fluffy/light/porous” and “soft” but less “homogenous” than mousse with unfermented aquafaba. The consumer test showed high overall liking for all mousses. The research described in this study revealed for the first time promising aroma changes based on fermentation in aquafaba and demonstrated improved foaming properties. Thus, fermentation can be considered a useful tool to enhance the quality of aquafaba and thus expand its fields of application.

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引用次数: 0

Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101004

Xuexue Zheng , He Xie , Wenjie Fu , Chao Wang , Tengfei Hu , Xingchang Ou , Jian'an Huang , Zhonghua Liu , Qin Li

While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α-terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound (E)-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.

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引用次数: 0

Corrigendum to “Dietary Kaempferol exerts anti-obesity effects by inducing the browning of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway” [Curr. Res. Food Sci. 8 (2024) 100728] “膳食山奈酚通过AMPK/SIRT1/PGC-1α信号通路诱导白色脂肪细胞褐化，从而发挥抗肥胖作用”的更正[Curr。食品科学学报，8 (2024)100728 [j]。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100920

Changyu Xu , Xiaoxi Zhang , Yihuan Wang , Yan Wang , Yixuan Zhou , Fenfen Li , Xiaoli Hou , Daozong Xia

引用次数: 0

Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production 牛肉品质的血清标记物：细胞培养肉生产的潜在培养基补充。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100943

Sana Iram , Amar Akash , Chandra Sekhar Kathera , Kye Won Park , Yoon Shin Cho , Jihoe Kim

As the global population continues to grow and food demands increase, the food industry faces mounting pressure to develop innovative solutions. Cell-cultured meat involves cultivating cells from live animals through self-renewal methods or scaffolding and presents a promising alternative to traditional meat production by generating nutritionally rich biomass. However, significant research is still needed to overcome challenges such as developing serum-free media, identifying suitable additives to support cell growth, and ensuring the quality of cell-cultured meat closely resembles that of traditional meat. Meat quality, which is influenced by various sensorial factors (color, texture, and taste), tenderness, and nutritional values, is determined by the level of intramuscular fat deposition, which significantly influences both meat yield and quality. This paper offers a concise overview of serum markers used to assess beef quality and yield and potential additives currently used in culture media for cell-cultured meat production. We also proposed the potential of using serum markers as additives in the culture media to enhance production of cell-cultured meat. Overall, this review highlights the significance of cell-cultured meat production as a viable solution to address the challenges posed by increasing food demands.

随着全球人口的持续增长和粮食需求的增加，食品工业面临着越来越大的压力，需要开发创新的解决方案。细胞培养肉涉及通过自我更新方法或支架培养活体动物细胞，通过产生营养丰富的生物质，为传统肉类生产提供了一种有希望的替代方案。然而，仍然需要大量的研究来克服挑战，如开发无血清培养基，确定合适的添加剂来支持细胞生长，并确保细胞培养肉的质量与传统肉的质量接近。肉的品质受各种感官因素（颜色、质地和味道）、嫩度和营养价值的影响，由肌内脂肪沉积水平决定，而肌内脂肪沉积水平对肉的产量和品质都有显著影响。本文简要介绍了用于评估牛肉质量和产量的血清标志物以及目前用于细胞培养肉类生产的培养基中的潜在添加剂。我们还提出了在培养基中使用血清标记物作为添加剂以提高细胞培养肉产量的潜力。总的来说，这篇综述强调了细胞培养肉类生产作为解决日益增长的粮食需求所带来的挑战的可行解决方案的重要性。

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引用次数: 0

Metabolic fate of chokeberry (Aronia melanocarpa) phenolics in different food matrices

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100967

Magdalena Köpsel , Gulay Ozkan , Tuba Esatbeyoglu

Chokeberry (Aronia melanocarpa) has been traditionally used as a folk remedy due to its health-promoting effects. The aim of this study was to investigate the effects of chokeberry polyphenols combined with the matrices of milk and milk alternatives on the permeability of the intestinal barrier. Based on this, in vitro availability of chokeberry polyphenols was tested by gastrointestinal model combined with a co-culture of human colon adenocarcinoma cells (Caco-2) and human colon cancer cells (HT29-MTX). Additionally, the antioxidant capacity of the samples was analyzed by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays. According to the results, both chokeberry juice and chokeberry juice in combination with milk showed a higher recovery of DPPH radical scavenging ability after intestinal digestion. Moreover, a significant difference in the transport of Lucifer Yellow through the intestinal membrane was observed when compared to the control. Therefore, fat- and protein-rich food matrices could represent a potential to increase the bioavailability of phenolic compounds while reducing intestinal barrier injury.

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引用次数: 0

Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron 膳食纤维含量较少的黄豆（Phaseolus vulgaris L.）种质烹饪时间较短，生物可利用的铁含量较高。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100942

Rie Sadohara , Jason A. Wiesinger , Henry J. Thompson , Raymond P. Glahn , Karen Cichy

Some yellow-colored market classes of dry bean (Phaseolus vulgaris L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in the concentrations of IDF (16.0–23.1%), SDF (1.6–7.7%), OLIGO (1.5–3.4%), and TDF (20.6–31.3%) were detected among the yellow beans with various cooking times. Lower concentrations of IDF in yellow beans were associated with shorter cooking times and higher iron bioavailability. The larger sized Andean yellow beans had more SDF than Middle American. One Mayocoba breeding line from Puerto Rico, PR1146-124, had 42% less OLIGOs than average, and may be useful for breeding low-flatulence beans for consumer acceptability. Fast cooking yellow beans provide the same SDF and OLIGO concentrations as yellow beans with longer cooking times but have the added benefit of shorter cooking times (convenience) and provide more bioavailable iron after cooking.

一些黄色的市场干豆（Phaseolus vulgaris L.）被消费者视为易于消化，快速烹饪的替代品，而深色的红豆和黑豆通常具有较长的烹饪时间和较低的铁生物利用度。有证据表明，黄豆的烹饪时间与膳食纤维含量有关，也可能有助于营养物质的消化率和生物利用度。因此，从5个市场类别（Amarillo, Canario, Green-yellow， Manteca和Mayocoba）中选取52个具有不同铁生物利用度的快速、中等和慢煮黄豆进行总膳食纤维（TDF）分析。采用AOAC2011.25方法测定TDF为不溶性(IDF) +可溶性(SDF) +寡糖（OLIGO）。不同蒸煮时间的黄豆中IDF（16.0 ~ 23.1%）、SDF（1.6 ~ 7.7%）、OLIGO（1.5 ~ 3.4%）和TDF（20.6 ~ 31.3%）的浓度差异较大。黄豆中较低浓度的IDF与较短的烹饪时间和较高的铁生物利用度有关。较大的安第斯黄豆比中美洲黄豆含有更多的SDF。来自波多黎各的一种马约科巴育种品系PR1146-124的oligo含量比平均水平低42%，这可能有助于培育消费者可接受的低胀气豆类。快速烹饪的黄豆与烹饪时间较长的黄豆提供相同的SDF和OLIGO浓度，但烹饪时间较短（方便），并在烹饪后提供更多的生物可利用铁。

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引用次数: 0

Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100989

Shuzo Hashimoto , Naoya Ikenaga , Atze Jan van der Goot , Leonard M.C. Sagis

Routes to include oil in meat alternative products made through high moisture extrusion were investigated. We investigated effects of screw configuration and oil-water interfacial properties of the incorporated emulsion on the behavior of the oil during extrusion, and the characteristics of the extrudate after extrusion. Oil was incorporated in the form of an emulsion, and for comparison also directly added without prior emulsification. For oil addition by emulsion, several plant-based protein sources were compared as emulsifier. The choice of protein emulsifier had a strong effect on wedge length of the extrudate, the maximum linear strain and value of G′ in shear, and the rupture strength of the extrudate. Two screw configurations were used. One with 1 kneading disc section and another with 4 kneading disc sections. It was found that fewer kneading discs in the screw led to less mechanical energy input, leading to less shear on the dough in the extruder. The use of fewer kneading elements resulted in less oil leakage from the product, while the product also was stronger, as demonstrated by the higher rupture strength in the texture analysis, and higher storage modulus G’ in oscillatory shear rheology. Less deformation of the air pockets between protein structures could be seen in the screw with fewer kneading discs in multiphoton microscopy. As a result, both the screw configuration and the interfacial properties of the plant protein emulsifier need to be considered when developing meat alternative products containing oil as a route to control the texture of these products.

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引用次数: 0

Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice 富硒可增强鼠李糖乳杆菌GG对小鼠酒精性肝损伤的缓解作用。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100964

Ziyi Yang , Jingyu Lian , Yuheng Yang , Jiayi Li , Weiling Guo , Xucong Lv , Li Ni , Youting Chen

Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched Lactobacillus rhamnosus GG (LGG@Se) and its pathway on alcohol-induced liver injury (ALI) in mice. The results showed that LGG@Se was superior to LGG and sodium selenite in alleviating ALI. Oral LGG@Se effectively prevented lipid metabolism disorders and liver oxidative damage in mice caused by excessive alcohol intake. 16S amplicon sequencing showed that LGG@Se intervention increased the abundance of beneficial bacteria and suppressed the growth of harmful bacteria in the intestinal tract of over-drinking mice, and thus effectively modulated the homeostasis of intestinal flora, which were highly correlated with the improvement of liver function. Liver metabolomics analysis indicated that LGG@Se intervention altered liver metabolic profiling, and the characteristic biomarkers were mainly involved in amino acid metabolism, including alanine, aspartate and glutamate metabolism, arginine biosynthesis, etc. In addition, LGG@Se intervention modulated the expression of genes and proteins related to lipid metabolism and oxidative stress in liver of over-drinking mice. Western blot analysis revealed that LGG@Se intervention up-regulated the expression of intestinal barrier function-related proteins, thereby ameliorating alcohol-induced intestinal barrier damage. Collectively, these findings provide scientific evidence that LGG@Se possesses the biological activity of improving alcohol-induced lipid metabolism and intestinal microbiota disorder.

富硒益生菌因其与硒（有机硒）同时具有生理活性而备受关注。本研究探讨富硒鼠李糖乳杆菌GG （LGG@Se）对小鼠酒精性肝损伤的缓解作用及其途径。结果表明LGG@Se对ALI的缓解效果优于LGG和亚硒酸钠。口服LGG@Se可有效预防过量饮酒引起的小鼠脂质代谢紊乱和肝脏氧化损伤。16S扩增子测序结果显示LGG@Se干预增加了过量饮酒小鼠肠道有益菌的丰度，抑制了有害菌的生长，从而有效调节了肠道菌群的稳态，与肝功能的改善高度相关。肝脏代谢组学分析表明LGG@Se干预改变了肝脏代谢谱，特征生物标志物主要涉及氨基酸代谢，包括丙氨酸、天冬氨酸和谷氨酸代谢、精氨酸生物合成等。此外，LGG@Se干预可调节过量饮酒小鼠肝脏脂质代谢和氧化应激相关基因和蛋白的表达。Western blot分析显示LGG@Se干预上调肠屏障功能相关蛋白的表达，从而改善酒精诱导的肠屏障损伤。总之，这些发现提供了科学证据，证明LGG@Se具有改善酒精诱导的脂质代谢和肠道微生物群紊乱的生物活性。

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引用次数: 0

Foaming purees as a strategy to modify oral processing time 发泡浆作为一种策略，以改变口腔加工时间。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100962

R. Baixauli , A. Tárrega , I. Hernando , L. Laguna

Food structure modification by increasing viscosity or adding heterogeneity to the food product has shown to effectively change food oral processing. In this study, it was hypothesized that the addition of gas to purees could affect oral processing. This was achieved by creating different structures in purees using a gas syphon, vacuum and syphon + vacuum. The physical properties of the puree (density, flow and mechanical properties) as well as oral processing characteristics, sensory perception and hunger profiles were investigated. Physical measurements showed that the incorporation of gas affected the puree structure as evidenced by a decrease in viscosity, hardness and consistency of the purees. At the oral level, these foamed purees took longer to swallow, which was also reflected in a lower eating rate and slightly lower amount consumed. These changes did not affect hunger or satiety. Therefore, this technique could be beneficial for people who need to eat smaller amounts of food, or for people with swallowing problems, for whom more time in the mouth is recommended without an increase in sensory satiety.

通过增加食品的粘度或增加食品的非均质性来改变食品结构已被证明可以有效地改变食品的口腔加工过程。在这项研究中，假设在果泥中加入气体会影响口腔加工。这是通过使用气体虹吸管、真空和虹吸管+真空在泥中创建不同的结构来实现的。研究了果泥的物理特性（密度、流动性和力学特性）、口腔加工特性、感官知觉和饥饿感。物理测量表明，气体的加入影响了果泥的结构，证明了果泥的粘度、硬度和稠度的降低。在口服水平上，这些泡沫果泥需要更长的吞咽时间，这也反映在较低的进食率和略低的摄入量上。这些变化对饥饿感和饱腹感没有影响。因此，这项技术可能对那些需要吃少量食物的人有益，或者对那些有吞咽问题的人有益，因为他们建议在嘴里停留更长时间，而不会增加饱腹感。

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引用次数: 0

How to measure consumer's inconsistency in sensory testing?

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100982

László Sipos , Kolos Csaba Ágoston , Péter Biró , Sándor Bozóki , László Csató

Consumer sensory testing is the basis for determining directions of product development in the food industry. However, while compliance assessment by trained and expert assessors is well developed, few information is available on testing consumer consistency. Therefore, we provide a statistical framework to rank assessors and attributes according to the level of inconsistency, as well as to identify inconsistent assessors, based on Kendall rank correlation coefficients. The detection of (in)consistency requires evaluations on two connected scales. The suggested approach is illustrated by data from sensory tests of biscuits enriched with three pollens at different levels. 100 consumers evaluated the samples on two different scales (nine category monotonic ascending hedonic response scale, five-category just about right (JAR) intensity scale). The 88 consistent assessors are found using a wider range of both the liking scale and JAR scale than the 12 inconsistent assessors whose evaluations do not have a significantly negative rank correlation. Future consumer tests are recommended to include multiple scales. The proposed framework aims to identify and even filter out the potentially biasing inconsistent evaluations. Questions on attributes leading to highly inconsistent responses should be reconsidered in future sensory tests on the same food product.

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引用次数: 0