Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.101010
Uyory Choe
Spent coffee grounds are generated in large quantities as a byproduct of coffee consumption. While often discarded as waste, spent coffee grounds still contain valuable bioactive compounds, including caffeine, chlorogenic acids, and polyphenols, along with dietary fiber, proteins, and essential minerals. Because of these nutritional properties, current research using spent coffee grounds includes fermented beverages, baked goods such as muffins and cookies, and ice cream cones. This graphical review explores the chemical composition and potential health benefits associated with spent coffee grounds. Additionally, the integration of spent coffee grounds in food products including fermented beverages and baked goods, food packaging, as well as food safety concerns, is explored. Utilizing spent coffee grounds as a functional ingredient in food not only contributes to sustainability by reducing waste but also enhances the nutritional profile of spent coffee grounds integrated products. Future research should not only focus on the effective utilization of spent coffee grounds but also address potential safety concerns, such as acrylamide formation and heavy metal contamination, to ensure food safety and consumer acceptability.
{"title":"Valorization of spent coffee grounds and their applications in food science","authors":"Uyory Choe","doi":"10.1016/j.crfs.2025.101010","DOIUrl":"10.1016/j.crfs.2025.101010","url":null,"abstract":"<div><div>Spent coffee grounds are generated in large quantities as a byproduct of coffee consumption. While often discarded as waste, spent coffee grounds still contain valuable bioactive compounds, including caffeine, chlorogenic acids, and polyphenols, along with dietary fiber, proteins, and essential minerals. Because of these nutritional properties, current research using spent coffee grounds includes fermented beverages, baked goods such as muffins and cookies, and ice cream cones. This graphical review explores the chemical composition and potential health benefits associated with spent coffee grounds. Additionally, the integration of spent coffee grounds in food products including fermented beverages and baked goods, food packaging, as well as food safety concerns, is explored. Utilizing spent coffee grounds as a functional ingredient in food not only contributes to sustainability by reducing waste but also enhances the nutritional profile of spent coffee grounds integrated products. Future research should not only focus on the effective utilization of spent coffee grounds but also address potential safety concerns, such as acrylamide formation and heavy metal contamination, to ensure food safety and consumer acceptability.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101010"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.101013
Jalal Dehghannya, Mahdi Habibi-Ghods
Shrinkage consideration is pivotal in modeling heat and mass transfer during drying processes. This study investigated the interactive effects of microwave power and pulse ratio on various properties of potato slices during drying. The drying process was further modeled using moving boundary conditions to assess the influence of these variables on heat and moisture diffusion. Results demonstrated that increasing microwave power and decreasing the pulse ratio significantly reduced drying time due to intensified effective moisture diffusion coefficient (14.28%). Enhanced product quality—evidenced by minimized shrinkage (26.28%), reduced bulk density (13.22%), and improved rehydration ratio (28.96%)—alongside increased energy efficiency, was observed with higher power levels and pulse ratios. Additionally, a higher pulse ratio intensified the electric field due to shorter microwave “on” durations, promoting a more uniform wave distribution within the product. Unlike convective air drying, where moisture removal initiated from the food's edges, the combined microwave-air drying approach exhibited a distinct moisture migration pattern attributed to the volumetric heating mechanism of microwaves, which directed heat transfer from the interior to the surface of the potato slices. The model's performance, evaluated using R2 and RMSE metrics, was deemed satisfactory. Overall, this research highlights the importance of optimizing microwave power and pulse ratio for the efficient production of high-quality potato chips.
{"title":"Computer simulation of microwave-assisted drying: Coupled influence of microwave power and pulse ratio on product and process characteristics","authors":"Jalal Dehghannya, Mahdi Habibi-Ghods","doi":"10.1016/j.crfs.2025.101013","DOIUrl":"10.1016/j.crfs.2025.101013","url":null,"abstract":"<div><div>Shrinkage consideration is pivotal in modeling heat and mass transfer during drying processes. This study investigated the interactive effects of microwave power and pulse ratio on various properties of potato slices during drying. The drying process was further modeled using moving boundary conditions to assess the influence of these variables on heat and moisture diffusion. Results demonstrated that increasing microwave power and decreasing the pulse ratio significantly reduced drying time due to intensified effective moisture diffusion coefficient (14.28%). Enhanced product quality—evidenced by minimized shrinkage (26.28%), reduced bulk density (13.22%), and improved rehydration ratio (28.96%)—alongside increased energy efficiency, was observed with higher power levels and pulse ratios. Additionally, a higher pulse ratio intensified the electric field due to shorter microwave “on” durations, promoting a more uniform wave distribution within the product. Unlike convective air drying, where moisture removal initiated from the food's edges, the combined microwave-air drying approach exhibited a distinct moisture migration pattern attributed to the volumetric heating mechanism of microwaves, which directed heat transfer from the interior to the surface of the potato slices. The model's performance, evaluated using R<sup>2</sup> and RMSE metrics, was deemed satisfactory. Overall, this research highlights the importance of optimizing microwave power and pulse ratio for the efficient production of high-quality potato chips.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101013"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100978
Peng Yu , Weiyin Xu , Yanqi Li , Zhaoyang Xie , Simeng Shao , Jianing Liu , Ying Wang , Long Wang , Hongmei Yang
Black ginseng (BG) is of great interest for its anti-cancer property. Its detailed mechanism, however, is still lacking. This study aims to evaluate the effectiveness of ginsenosides 20R-Rg3 and Rg5 enriched BG (Rg3/Rg5-BG), innovatively prepared by low temperature steam-heating process, against colorectal cancer (CRC), and elucidate its potential molecular mechanism. Interestingly, much higher concentrations of rare ginsenosides were detected in this unique BG than those in red ginseng, especially 20R-Rg3 and Rg5, which may contribute to treatment of CRC. As expected, Rg3/Rg5-BG demonstrated a dose-dependent reduction in cancer cell viability, along with the induction of cell apoptosis and cell cycle arrest. Moreover, Rg3/Rg5-BG retarded tumor growth in the model mice, as evidenced by downregulation of anti-apoptotic Bcl-2 protein and phosphatidyl Akt, and upregulation of the apoptotic proteins Bax, caspase-8, and cleaved caspase-3, enhancing apoptosis of tumor cells. Additionally, Rg3/Rg5-BG treatment improved the gut microbiota and intervened with bacteria associated with cancer development, including increasing beneficial probiotics such as Candidatus_Saccharibacteria and Saccharibacteria_genera_incertae_sedis and decreasing pernicious bacteria (Vampirovibrio, Clostridium_XlVb, etc.). Our results manifested for the first time that Rg3/Rg5-BG exerted its anti-cancer effects: through activation of the caspase-3/Bax/Bcl-2 pathway and by altering the gut microbiome composition, thus paving the way for new therapeutic strategies that incorporate natural products in cancer treatment.
{"title":"Ginsenosides 20R-Rg3 and Rg5 enriched black ginseng inhibits colorectal cancer tumor growth by activating the Akt/Bax/caspase-3 pathway and modulating gut microbiota in mice","authors":"Peng Yu , Weiyin Xu , Yanqi Li , Zhaoyang Xie , Simeng Shao , Jianing Liu , Ying Wang , Long Wang , Hongmei Yang","doi":"10.1016/j.crfs.2025.100978","DOIUrl":"10.1016/j.crfs.2025.100978","url":null,"abstract":"<div><div>Black ginseng (BG) is of great interest for its anti-cancer property. Its detailed mechanism, however, is still lacking. This study aims to evaluate the effectiveness of ginsenosides 20R-Rg3 and Rg5 enriched BG (Rg3/Rg5-BG), innovatively prepared by low temperature steam-heating process, against colorectal cancer (CRC), and elucidate its potential molecular mechanism. Interestingly, much higher concentrations of rare ginsenosides were detected in this unique BG than those in red ginseng, especially 20R-Rg3 and Rg5, which may contribute to treatment of CRC. As expected, Rg3/Rg5-BG demonstrated a dose-dependent reduction in cancer cell viability, along with the induction of cell apoptosis and cell cycle arrest. Moreover, Rg3/Rg5-BG retarded tumor growth in the model mice, as evidenced by downregulation of anti-apoptotic Bcl-2 protein and phosphatidyl Akt, and upregulation of the apoptotic proteins Bax, caspase-8, and cleaved caspase-3, enhancing apoptosis of tumor cells. Additionally, Rg3/Rg5-BG treatment improved the gut microbiota and intervened with bacteria associated with cancer development, including increasing beneficial probiotics such as <em>Candidatus_Saccharibacteria</em> and <em>Saccharibacteria_genera_incertae_sedis</em> and decreasing pernicious bacteria (<em>Vampirovibrio</em>, <em>Clostridium_XlVb</em>, etc.). Our results manifested for the first time that Rg3/Rg5-BG exerted its anti-cancer effects: through activation of the caspase-3/Bax/Bcl-2 pathway and by altering the gut microbiome composition, thus paving the way for new therapeutic strategies that incorporate natural products in cancer treatment.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100978"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100980
Miek Schlangen , Iris van der Doef , Atze Jan van der Goot , Mathias P. Clausen , Thomas E. Kodger
Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues. Two distinct meat analogue product sets are produced with shear cell technology varying in formulations and processing conditions to obtain a wide range of product structures: one based on mung bean protein-rich fractions and the other based on combinations of soy protein isolate and pectin. Mechanical properties are assessed using tensile testing, microstructure is studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure is quantified using a computer vision algorithm based on segmentation and shape features. Both correlation analyses on the response parameters and parameter variance are studied to distinguish the product sets. Strong correlations are found between anisotropy-related parameters, such as fibre score in macrostructure, air anisotropy in microstructure, and the toughness anisotropy index from mechanical properties. Some correlations are found to be product-set independent, such as air bubble anisotropy and fibre score, indicating universal relationships within this study, while other correlations are product-set dependent, such as between fibre score and the anisotropy index of the Young's Modulus in the mung bean fine fraction product set. The relationship between microstructural air bubbles and macrostructure and mechanical properties is apparent in all correlation analyses. Last, univariate feature selection provided insight into which parameters are most important for selected target features.
{"title":"Meat analogues: The relationship between mechanical anisotropy, macrostructure, and microstructure","authors":"Miek Schlangen , Iris van der Doef , Atze Jan van der Goot , Mathias P. Clausen , Thomas E. Kodger","doi":"10.1016/j.crfs.2025.100980","DOIUrl":"10.1016/j.crfs.2025.100980","url":null,"abstract":"<div><div>Texture of meat analogues is crucial for consumer acceptance, yet it remains poorly defined, but it known that it is influenced by mechanical properties and structure at different length scales. This study describes the relationships between macrostructure, microstructure, and mechanical anisotropy in meat analogues. Two distinct meat analogue product sets are produced with shear cell technology varying in formulations and processing conditions to obtain a wide range of product structures: one based on mung bean protein-rich fractions and the other based on combinations of soy protein isolate and pectin. Mechanical properties are assessed using tensile testing, microstructure is studied using X-ray tomography and confocal laser scanning microscopy, and macrostructure is quantified using a computer vision algorithm based on segmentation and shape features. Both correlation analyses on the response parameters and parameter variance are studied to distinguish the product sets. Strong correlations are found between anisotropy-related parameters, such as fibre score in macrostructure, air anisotropy in microstructure, and the toughness anisotropy index from mechanical properties. Some correlations are found to be product-set independent, such as air bubble anisotropy and fibre score, indicating universal relationships within this study, while other correlations are product-set dependent, such as between fibre score and the anisotropy index of the Young's Modulus in the mung bean fine fraction product set. The relationship between microstructural air bubbles and macrostructure and mechanical properties is apparent in all correlation analyses. Last, univariate feature selection provided insight into which parameters are most important for selected target features.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100980"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100955
Dai Dong , Hailiang Wang , Hongtao Bi , Yu Li , Tingting Gao , Jingyue Feng , Guoqiang Li , Shiqi Guo , Hongyan Yuan , Weihua Ni
Inflammatory bowel disorders (IBD) can lead to severe complications like perforation, bleeding, and colon cancer, posing life-threatening risks. Lycium ruthenicum Murray (L. ruthenicum Murr.), rich in polysaccharides, has been utilized in traditional diets for thousands of years. This study explores the protective effects of the polysaccharide of L. ruthenicum on mice with dextran sulfate sodium (DSS)-induced colitis. In the present study, a pectic polysaccharide (LRWP-Ap) containing arabinogalactan (AG) and homogalacturonic acid (HG) structural domains with a Mw of 4.34 kDa was obtained from L. ruthenicum Murr. Fruit. The gavage administration of LRWP-Ap significantly alleviated symptoms of DSS-induced colitis in mice. In this process, LRWP-Ap modulated the balance of Arg-1/iNOS to regulate the metabolism of arginine, and the levels of intestinal tight junction (TJ) (ZO-1, Occludin, and Claudin 1) were increased by LRWP-Ap treatment, which promoted intestinal barrier function. In addition, LRWP-Ap alleviated the inflammatory response while increasing the anti-inflammatory response by reducing the level of proinflammatory factors, enhancing the level of anti-inflammatory factors (IL-10) and improving the balance of Treg/Th17 cells. These effects resulted in the maintenance of intestinal immune homeostasis. Moreover, LRWP-Ap modulated the gut microbiota composition and short-chain fatty acid (SCFA) content, which may maintain relatively favorable intestinal homeostasis. In general, LRWP-Ap has the potential to alleviate IBD, and the use of L. ruthenicum Murr. As a natural functional food to improve gut health in the context of DSS-induced colitis.
{"title":"A pectic polysaccharide from Lycium ruthenicum Murray alleviates dextran sulfate sodium-induced colitis in mice","authors":"Dai Dong , Hailiang Wang , Hongtao Bi , Yu Li , Tingting Gao , Jingyue Feng , Guoqiang Li , Shiqi Guo , Hongyan Yuan , Weihua Ni","doi":"10.1016/j.crfs.2024.100955","DOIUrl":"10.1016/j.crfs.2024.100955","url":null,"abstract":"<div><div>Inflammatory bowel disorders (IBD) can lead to severe complications like perforation, bleeding, and colon cancer, posing life-threatening risks. <em>Lycium ruthenicum</em> Murray (<em>L. ruthenicum</em> Murr.), rich in polysaccharides, has been utilized in traditional diets for thousands of years. This study explores the protective effects of the polysaccharide of <em>L. ruthenicum</em> on mice with dextran sulfate sodium (DSS)-induced colitis. In the present study, a pectic polysaccharide (LRWP-A<em>p</em>) containing arabinogalactan (AG) and homogalacturonic acid (HG) structural domains with a Mw of 4.34 kDa was obtained from <em>L. ruthenicum</em> Murr. Fruit. The gavage administration of LRWP-A<em>p</em> significantly alleviated symptoms of DSS-induced colitis in mice. In this process, LRWP-A<em>p</em> modulated the balance of Arg-1/iNOS to regulate the metabolism of arginine, and the levels of intestinal tight junction (TJ) (ZO-1, Occludin, and Claudin 1) were increased by LRWP-A<em>p</em> treatment, which promoted intestinal barrier function. In addition, LRWP-A<em>p</em> alleviated the inflammatory response while increasing the anti-inflammatory response by reducing the level of proinflammatory factors, enhancing the level of anti-inflammatory factors (IL-10) and improving the balance of Treg/Th17 cells. These effects resulted in the maintenance of intestinal immune homeostasis. Moreover, LRWP-A<em>p</em> modulated the gut microbiota composition and short-chain fatty acid (SCFA) content, which may maintain relatively favorable intestinal homeostasis. In general, LRWP-A<em>p</em> has the potential to alleviate IBD, and the use of <em>L. ruthenicum</em> Murr. As a natural functional food to improve gut health in the context of DSS-induced colitis.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100955"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11728900/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142977906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Polysaccharide, a chain of sugars bound by glycosidic bonds, have a wide range of physiological activities, including hypoglycemic activity. In present study, we established T2DM mice models to explore the effects and mechanism of Trichosanthes kirilowii Maxim polysaccharide (TMSP1) on high-fat diet/streptozotocin (HF-STZ) induced diabetes mice. The results showed that high-fat diet significantly increased the oral glucose tolerance test (OGTT), viscera index, oxidative stress, impaired glucose tolerance, decreased body weight, immune response and short-chain fatty acid (SCFAs) content, and disrupted the balance of intestinal flora structure. However, after 6 weeks of TMSP1 intervention decreased lipid accumulation, ameliorated gut microbiota dysbiosis by increasing SCFAs-producing bacteria and mitigated intestinal inflammation and oxidative stress. Moreover, TMSP1 significantly restored the integrity of the intestinal epithelial barrier and mucus barrier. The results of fecal microbiota transplantation confirmed that TMSP1 exerted hypoglycemic effect through regulating intestinal flora to a certain extent. Collectively, the findings revealed TMSP1 intervention inhibits hyperglycemia by improving gut microbiota disorder, lipid metabolism, and inflammation. Hence, TMSP1 may be an effective measure to ameliorate HF-STZ induced diabetes.
{"title":"Trichosanthes kirilowii Maxim. Polysaccharide attenuates diabetes through the synergistic impact of lipid metabolism and modulating gut microbiota","authors":"Qiaoying Song, Kunpeng Zhang, Shuyan Li, Shaoting Weng","doi":"10.1016/j.crfs.2025.100977","DOIUrl":"10.1016/j.crfs.2025.100977","url":null,"abstract":"<div><div>Polysaccharide, a chain of sugars bound by glycosidic bonds, have a wide range of physiological activities, including hypoglycemic activity. In present study, we established T2DM mice models to explore the effects and mechanism of <em>Trichosanthes kirilowii</em> Maxim polysaccharide (TMSP1) on high-fat diet/streptozotocin (HF-STZ) induced diabetes mice. The results showed that high-fat diet significantly increased the oral glucose tolerance test (OGTT), viscera index, oxidative stress, impaired glucose tolerance, decreased body weight, immune response and short-chain fatty acid (SCFAs) content, and disrupted the balance of intestinal flora structure. However, after 6 weeks of TMSP1 intervention decreased lipid accumulation, ameliorated gut microbiota dysbiosis by increasing SCFAs-producing bacteria and mitigated intestinal inflammation and oxidative stress. Moreover, TMSP1 significantly restored the integrity of the intestinal epithelial barrier and mucus barrier. The results of fecal microbiota transplantation confirmed that TMSP1 exerted hypoglycemic effect through regulating intestinal flora to a certain extent. Collectively, the findings revealed TMSP1 intervention inhibits hyperglycemia by improving gut microbiota disorder, lipid metabolism, and inflammation. Hence, TMSP1 may be an effective measure to ameliorate HF-STZ induced diabetes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100977"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.101021
Sa Xu , Fang Wei , Ximing Xu , Rui Wang , Xiujuan Xu , Wu Fan , Guobi Chai , Qidong Zhang , Qingzhao Shi
Cyclodextrins (CDs) are a traditional wall material for encapsulating flavor ingredients. Given the substantial structural differences among flavor ingredients, experimentally deriving the selection criteria for CDs suitable for these flavor substances is a time-consuming process. However, most existing literature relies on the embedding efficiency from practical experiments to evaluate the binding effect between flavor ingredients and CDs. This article used menthol as the research subject and investigated the binding effects of three different CDs through experiments and computer simulations. The experimental results revealed that β-CD exhibited the optimal encapsulation efficiency (EE, 36.54%) on menthol, subsequently, γ-CD showed a 33.35% EE value, whereas α-CD was unable to form an inclusion complex (IC) with menthol. Conformation changes, root mean square deviation (RMSD), radius of gyration (Rg), Radial distribution function (RDF), solvent accessible surface area (SASA), and hydrogen bonds, and binding free energy were analyzed through molecular dynamics simulation and compared with the experimental results. The results indicated that the IC formed between β-CD and menthol (menthol/β-CD-IC) is the most stable, with a binding free energy (ΔGbind) of −7.27 kcal/mol. The IC formed between α-CD and menthol (menthol/α-CD-IC) is the least stable one (ΔGbind = 2.59 kcal/mol). The results revealed a high degree of consistency between the experimental outcomes and those of molecular simulation, so molecular simulation can serve as a more efficient screening method, an alternative to practical experiments, to obtain the combination ability between host-guest molecules.
{"title":"Encapsulation of menthol by cyclodextrins-comparison between experiments and molecular simulations","authors":"Sa Xu , Fang Wei , Ximing Xu , Rui Wang , Xiujuan Xu , Wu Fan , Guobi Chai , Qidong Zhang , Qingzhao Shi","doi":"10.1016/j.crfs.2025.101021","DOIUrl":"10.1016/j.crfs.2025.101021","url":null,"abstract":"<div><div>Cyclodextrins (CDs) are a traditional wall material for encapsulating flavor ingredients. Given the substantial structural differences among flavor ingredients, experimentally deriving the selection criteria for CDs suitable for these flavor substances is a time-consuming process. However, most existing literature relies on the embedding efficiency from practical experiments to evaluate the binding effect between flavor ingredients and CDs. This article used menthol as the research subject and investigated the binding effects of three different CDs through experiments and computer simulations. The experimental results revealed that β-CD exhibited the optimal encapsulation efficiency (EE, 36.54%) on menthol, subsequently, γ-CD showed a 33.35% EE value, whereas α-CD was unable to form an inclusion complex (IC) with menthol. Conformation changes, root mean square deviation (RMSD), radius of gyration (Rg), Radial distribution function (RDF), solvent accessible surface area (SASA), and hydrogen bonds, and binding free energy were analyzed through molecular dynamics simulation and compared with the experimental results. The results indicated that the IC formed between β-CD and menthol (menthol/β-CD-IC) is the most stable, with a binding free energy (ΔGbind) of −7.27 kcal/mol. The IC formed between α-CD and menthol (menthol/α-CD-IC) is the least stable one (ΔGbind = 2.59 kcal/mol). The results revealed a high degree of consistency between the experimental outcomes and those of molecular simulation, so molecular simulation can serve as a more efficient screening method, an alternative to practical experiments, to obtain the combination ability between host-guest molecules.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101021"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.101026
Kaixin Xiao , Seo-Jin Chung , Runrou Wong , Byunghoon Lee , Haeun Kim , Baoqing Zhu
This study investigated the factors influencing the liking and disliking of regular and spicy Jjajang instant noodles among consumers in Seoul (South Korea), Beijing (China), and Shanghai (China). The research examined the roles of cultural background, regional taste preferences, brand loyalty, and food neophobia.
Four regular Jjajang instant noodles (two Korean and two Chinese brands) and two spicy Korean Jjajang noodles were tasted and evaluated by 312 consumers (Seoul = 106, Beijing = 105, Shanghai = 101) in blind condition using the 9-point hedonic scale and the Check-All-That-Apply method. The participants in Shanghai included both general instant noodle consumers and loyal consumers of a specific instant noodle brand. Additional data, including flavor familiarity and individual's food neophobicity, were collected.
Results showed a positive relationship between flavor familiarity and consumer acceptance, with significant regional variations. Flavor familiarity affected Seoul consumers significantly and preferred products that were produced by Korean companies. Beijing and Shanghai general consumers showed similar liking patterns, preferring one Chinese and one Korean products over the others. Loyal consumers of a specific brand in Shanghai preferred the product of the corresponding brand to others, even under blind conditions. Spicy samples were generally disliked due to excessive spiciness. Food neophobia influenced consumer acceptance, with consumers in some regions, such as Shanghai, showing greater openness to novel flavors.
This study reveals the critical role of cultural background and flavor familiarity in shaping consumer acceptance of instant noodles with Jjajang flavor among Chinese and Korean consumers.
{"title":"Effect of familiarity, brand loyalty and food neophobicity on food acceptance: A case study of instant noodles with consumers in Seoul, Beijing, and Shanghai","authors":"Kaixin Xiao , Seo-Jin Chung , Runrou Wong , Byunghoon Lee , Haeun Kim , Baoqing Zhu","doi":"10.1016/j.crfs.2025.101026","DOIUrl":"10.1016/j.crfs.2025.101026","url":null,"abstract":"<div><div>This study investigated the factors influencing the liking and disliking of regular and spicy Jjajang instant noodles among consumers in Seoul (South Korea), Beijing (China), and Shanghai (China). The research examined the roles of cultural background, regional taste preferences, brand loyalty, and food neophobia.</div><div>Four regular Jjajang instant noodles (two Korean and two Chinese brands) and two spicy Korean Jjajang noodles were tasted and evaluated by 312 consumers (Seoul = 106, Beijing = 105, Shanghai = 101) in blind condition using the 9-point hedonic scale and the Check-All-That-Apply method. The participants in Shanghai included both general instant noodle consumers and loyal consumers of a specific instant noodle brand. Additional data, including flavor familiarity and individual's food neophobicity, were collected.</div><div>Results showed a positive relationship between flavor familiarity and consumer acceptance, with significant regional variations. Flavor familiarity affected Seoul consumers significantly and preferred products that were produced by Korean companies. Beijing and Shanghai general consumers showed similar liking patterns, preferring one Chinese and one Korean products over the others. Loyal consumers of a specific brand in Shanghai preferred the product of the corresponding brand to others, even under blind conditions. Spicy samples were generally disliked due to excessive spiciness. Food neophobia influenced consumer acceptance, with consumers in some regions, such as Shanghai, showing greater openness to novel flavors.</div><div>This study reveals the critical role of cultural background and flavor familiarity in shaping consumer acceptance of instant noodles with Jjajang flavor among Chinese and Korean consumers.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101026"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100992
Ciro Cannavacciuolo , Assunta Napolitano , Verena M. Dirsch , Elke H. Heiss , Milena Masullo , Sonia Piacente
Portulaca oleracea L. (purslane) is a spontaneous herb whose shoots are appreciated in the Mediterranean and Asian diets for their fresh flavor and crunchy texture. In addition to PUFA (PolyUnsaturated Fatty Acids), it contains unusual polyphenolic alkaloids called oleraceins. This work aimed at investigating the oleracein profile of different ‘green’ extracts of the leaves of Portulaca oleracea and evaluating their antioxidant capacity. An LC-MS screening of different extracts revealed the infusion as the extract richest in oleraceins. Qualitative and quantitative analysis of oleraceins in this extract resulted in the identification of three polyphenolic alkaloids never reported before and in the definition of oleracein A as the most abundant alkaloid. An oleracein-enriched fraction from the infusion and its hydrolysed derivative exhibited radical scavenging activity in vitro and led to activation of the Nrf2 pathway in cells without apparent cytotoxicity. Thus, its oleracein content may make purslane a potential nutraceutical for alleviating redox distress.
{"title":"Oleraceins from Portulaca oleracea leaves: Quali-quantitative determination and antioxidant potential","authors":"Ciro Cannavacciuolo , Assunta Napolitano , Verena M. Dirsch , Elke H. Heiss , Milena Masullo , Sonia Piacente","doi":"10.1016/j.crfs.2025.100992","DOIUrl":"10.1016/j.crfs.2025.100992","url":null,"abstract":"<div><div><em>Portulaca oleracea</em> L. (purslane) is a spontaneous herb whose shoots are appreciated in the Mediterranean and Asian diets for their fresh flavor and crunchy texture. In addition to PUFA (PolyUnsaturated Fatty Acids), it contains unusual polyphenolic alkaloids called oleraceins. This work aimed at investigating the oleracein profile of different ‘green’ extracts of the leaves of <em>Portulaca oleracea</em> and evaluating their antioxidant capacity. An LC-MS screening of different extracts revealed the infusion as the extract richest in oleraceins. Qualitative and quantitative analysis of oleraceins in this extract resulted in the identification of three polyphenolic alkaloids never reported before and in the definition of oleracein A as the most abundant alkaloid. An oleracein-enriched fraction from the infusion and its hydrolysed derivative exhibited radical scavenging activity <em>in vitro</em> and led to activation of the Nrf2 pathway in cells without apparent cytotoxicity. Thus, its oleracein content may make purslane a potential nutraceutical for alleviating redox distress.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100992"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100944
Sabrina Capitani, Liam P. Brown, Catherine D. Carrillo, Calvin Ho-Fung Lau
Towards fostering a more sustainable food production system in face of the climate change challenge, alternative protein meat-substitute products that are plant-based and free of animal by-products have been gaining attractions from both food manufacturers and consumers. With these so-called plant-based meat analogues (PBMAs) becoming increasingly available at supermarkets, there is very little known about their microbial properties. In this short report, we characterized the bacterial composition of raw plant-based ground meat imitation retail products using 16S rRNA gene amplicon sequencing. Despite the observed bacterial community dissimilarity between sample brands, a total of 18 shared genera (dominated by Bacilli and Gammaproteobacteria classes) were identified as the core constituents of the bacterial microbiota of these PBMA products. Within the scope of food safety testing, to gain insights on the dynamics of the enrichment process for E. coli O157:H7 in accordance with the Health Canada reference method MFHPB-10, bacterial taxonomic analyses were conducted at different stages of the prescribed cultural procedures. Using both control and E. coli O157:H7-inoculated PBMA samples it was revealed that, independent of the presence of E. coli O157:H7, off-target bacteria of the Clostridium sensu stricto 1 genus were significantly enriched from the uncultured samples. Additionally, the abundance of Hafnia-Obesumbacterium bacteria in the PBMA samples was also increased in the enrichment products, but only when E. coli O157:H7 was absent. Consistent with the spread-plating results indicating that the inoculated E. coli O157:H7 cells were capable of reaching a high density (>108 CFU/ml) in the resultant enrichment cultures, the significant enrichment of bacterial 16S rRNA gene sequences belonging to the targeted genus of Escherichia, but not Hafnia-Obesumbacterium. This further highlights the competitive nature of the selective enrichment for E. coli O157:H7 against specific background bacteria associated with the PBMA products.
{"title":"Bacterial microbiota associated with raw plant-based meat analogue products and their influences on selective enrichment for Escherichia coli O157:H7","authors":"Sabrina Capitani, Liam P. Brown, Catherine D. Carrillo, Calvin Ho-Fung Lau","doi":"10.1016/j.crfs.2024.100944","DOIUrl":"10.1016/j.crfs.2024.100944","url":null,"abstract":"<div><div>Towards fostering a more sustainable food production system in face of the climate change challenge, alternative protein meat-substitute products that are plant-based and free of animal by-products have been gaining attractions from both food manufacturers and consumers. With these so-called plant-based meat analogues (PBMAs) becoming increasingly available at supermarkets, there is very little known about their microbial properties. In this short report, we characterized the bacterial composition of raw plant-based ground meat imitation retail products using 16S rRNA gene amplicon sequencing. Despite the observed bacterial community dissimilarity between sample brands, a total of 18 shared genera (dominated by Bacilli and Gammaproteobacteria classes) were identified as the core constituents of the bacterial microbiota of these PBMA products. Within the scope of food safety testing, to gain insights on the dynamics of the enrichment process for <em>E. coli</em> O157:H7 in accordance with the Health Canada reference method MFHPB-10, bacterial taxonomic analyses were conducted at different stages of the prescribed cultural procedures. Using both control and <em>E. coli</em> O157:H7-inoculated PBMA samples it was revealed that, independent of the presence of <em>E. coli</em> O157:H7, off-target bacteria of the <em>Clostridium sensu stricto 1</em> genus were significantly enriched from the uncultured samples. Additionally, the abundance of <em>Hafnia-Obesumbacterium</em> bacteria in the PBMA samples was also increased in the enrichment products, but only when <em>E. coli</em> O157:H7 was absent. Consistent with the spread-plating results indicating that the inoculated <em>E. coli</em> O157:H7 cells were capable of reaching a high density (>10<sup>8</sup> CFU/ml) in the resultant enrichment cultures, the significant enrichment of bacterial 16S rRNA gene sequences belonging to the targeted genus of <em>Escherichia,</em> but not <em>Hafnia-Obesumbacterium</em>. This further highlights the competitive nature of the selective enrichment for <em>E. coli</em> O157:H7 against specific background bacteria associated with the PBMA products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100944"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11664062/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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