首页 > 最新文献

Current Research in Food Science最新文献

英文 中文
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 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。
{"title":"Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron","authors":"Rie Sadohara ,&nbsp;Jason A. Wiesinger ,&nbsp;Henry J. Thompson ,&nbsp;Raymond P. Glahn ,&nbsp;Karen Cichy","doi":"10.1016/j.crfs.2024.100942","DOIUrl":"10.1016/j.crfs.2024.100942","url":null,"abstract":"<div><div>Some yellow-colored market classes of dry bean (<em>Phaseolus vulgaris</em> 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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100942"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11681885/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142902675","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}
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 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.
{"title":"Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion","authors":"Shuzo Hashimoto ,&nbsp;Naoya Ikenaga ,&nbsp;Atze Jan van der Goot ,&nbsp;Leonard M.C. Sagis","doi":"10.1016/j.crfs.2025.100989","DOIUrl":"10.1016/j.crfs.2025.100989","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100989"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096302","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}
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 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。
{"title":"Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice","authors":"Ziyi Yang ,&nbsp;Jingyu Lian ,&nbsp;Yuheng Yang ,&nbsp;Jiayi Li ,&nbsp;Weiling Guo ,&nbsp;Xucong Lv ,&nbsp;Li Ni ,&nbsp;Youting Chen","doi":"10.1016/j.crfs.2024.100964","DOIUrl":"10.1016/j.crfs.2024.100964","url":null,"abstract":"<div><div>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 <em>Lactobacillus rhamnosus</em> 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, <em>etc</em>. 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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100964"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732223/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982723","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}
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 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。
{"title":"Foaming purees as a strategy to modify oral processing time","authors":"R. Baixauli ,&nbsp;A. Tárrega ,&nbsp;I. Hernando ,&nbsp;L. Laguna","doi":"10.1016/j.crfs.2024.100962","DOIUrl":"10.1016/j.crfs.2024.100962","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100962"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11730571/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982739","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}
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 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.
{"title":"How to measure consumer's inconsistency in sensory testing?","authors":"László Sipos ,&nbsp;Kolos Csaba Ágoston ,&nbsp;Péter Biró ,&nbsp;Sándor Bozóki ,&nbsp;László Csató","doi":"10.1016/j.crfs.2025.100982","DOIUrl":"10.1016/j.crfs.2025.100982","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100982"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095861","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}
引用次数: 0
Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion
IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100994
Kira Bieck , Franziska Ebert , Tilman Grune , Jana Raupbach
Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study, the concentration of N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL) and methylglyoxal-hydroimidazolone (MG-H1) was analyzed with UPLC-MS/MS in six plant-based dairy alternatives. Total amounts of free and protein-bound glycation compounds ranged from 0.03 to 0.31 mg/100 g food for CML, 0.04–1.28 mg/100 g food for CEL and 0.69–2.84 mg/100 g food for MG-H1. Free glycation compounds were abundant in yogurt and cheese, but not milk alternatives. During simulated gastrointestinal digestion, CML and MG-H1 were released either as modified amino acid or in peptide-bound form, respectively. CEL was released to a significantly lesser extent in peptide-bound form. For CML, de novo formation of up to 400 % during digestion was observed. The results showed that Maillard reaction products are quantitatively important process-induced compounds in plant-based food products which are available after digestion.
{"title":"Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion","authors":"Kira Bieck ,&nbsp;Franziska Ebert ,&nbsp;Tilman Grune ,&nbsp;Jana Raupbach","doi":"10.1016/j.crfs.2025.100994","DOIUrl":"10.1016/j.crfs.2025.100994","url":null,"abstract":"<div><div>Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study, the concentration of N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL) and methylglyoxal-hydroimidazolone (MG-H1) was analyzed with UPLC-MS/MS in six plant-based dairy alternatives. Total amounts of free and protein-bound glycation compounds ranged from 0.03 to 0.31 mg/100 g food for CML, 0.04–1.28 mg/100 g food for CEL and 0.69–2.84 mg/100 g food for MG-H1. Free glycation compounds were abundant in yogurt and cheese, but not milk alternatives. During simulated gastrointestinal digestion, CML and MG-H1 were released either as modified amino acid or in peptide-bound form, respectively. CEL was released to a significantly lesser extent in peptide-bound form. For CML, de novo formation of up to 400 % during digestion was observed. The results showed that Maillard reaction products are quantitatively important process-induced compounds in plant-based food products which are available after digestion.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100994"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143297305","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}
引用次数: 0
Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry
IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100997
Qingping Liang , Wei Zhou , Siyuan Peng , Ziyu Liang , Zhemin Liu , Changliang Zhu , Haijin Mou
Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. With the increasing demands of consumers for more healthier food and investigations on natural food preservatives, the bioactivity of bacteriocins allows them to give the application values to the bacteriocin-producing LAB. Accordingly, the capacity of LAB to produce bacteriocin in the aspects of classifications, mode of action, biosynthesis mechanisms are introduced, which leads to further consideration of the current status and potential values of bacteriocin-producing LAB applied in the food industry. The comparation of guidelines of LAB and bacteriocins for food application are also proposed for better understanding their practical application promising. This review will be helpful for current and future researches on the application of bacteriocin-producing LAB in the food industry.
{"title":"Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry","authors":"Qingping Liang ,&nbsp;Wei Zhou ,&nbsp;Siyuan Peng ,&nbsp;Ziyu Liang ,&nbsp;Zhemin Liu ,&nbsp;Changliang Zhu ,&nbsp;Haijin Mou","doi":"10.1016/j.crfs.2025.100997","DOIUrl":"10.1016/j.crfs.2025.100997","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. With the increasing demands of consumers for more healthier food and investigations on natural food preservatives, the bioactivity of bacteriocins allows them to give the application values to the bacteriocin-producing LAB. Accordingly, the capacity of LAB to produce bacteriocin in the aspects of classifications, mode of action, biosynthesis mechanisms are introduced, which leads to further consideration of the current status and potential values of bacteriocin-producing LAB applied in the food industry. The comparation of guidelines of LAB and bacteriocins for food application are also proposed for better understanding their practical application promising. This review will be helpful for current and future researches on the application of bacteriocin-producing LAB in the food industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100997"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143297306","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}
引用次数: 0
An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications
IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101007
Hong-Ju He , Guanglei Li , Mohammed Obadi , Xingqi Ou
Starch plays a pivotal role in numerous applications, making the enhancement of its functionality through physical processes increasingly important. Dry heat treatment (DHT) is a straightforward and eco-friendly technique that significantly improves starch characteristics and boosts food quality. This method has emerged as a focal point in starch modification research in recent years. This paper reviews current studies on the DHT of starches from various botanical sources, presenting key concepts and methodologies while delving into the impacts and mechanisms of DHT on the structural and physicochemical properties of starches. Furthermore, it elaborates on how additional components, such as ionic gums, amino acids, and sugars, can enhance the functionality of starches modified by DHT. Additionally, this review discusses the practical applications of dry heat-modified starches in the food industry, aiming to offer valuable insights for ongoing research and potential applications in enhancing food quality and functionality through innovative starch modifications.
{"title":"An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications","authors":"Hong-Ju He ,&nbsp;Guanglei Li ,&nbsp;Mohammed Obadi ,&nbsp;Xingqi Ou","doi":"10.1016/j.crfs.2025.101007","DOIUrl":"10.1016/j.crfs.2025.101007","url":null,"abstract":"<div><div>Starch plays a pivotal role in numerous applications, making the enhancement of its functionality through physical processes increasingly important. Dry heat treatment (DHT) is a straightforward and eco-friendly technique that significantly improves starch characteristics and boosts food quality. This method has emerged as a focal point in starch modification research in recent years. This paper reviews current studies on the DHT of starches from various botanical sources, presenting key concepts and methodologies while delving into the impacts and mechanisms of DHT on the structural and physicochemical properties of starches. Furthermore, it elaborates on how additional components, such as ionic gums, amino acids, and sugars, can enhance the functionality of starches modified by DHT. Additionally, this review discusses the practical applications of dry heat-modified starches in the food industry, aiming to offer valuable insights for ongoing research and potential applications in enhancing food quality and functionality through innovative starch modifications.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101007"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143479564","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}
引用次数: 0
Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking. 超声-羧甲基化或磷酸交联双酶解改性椰子胚乳膳食纤维对蛋清蛋白凝胶性能的影响
IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-30 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100941
Anyu Zhang, Jun Ma, Peiyao Long, Yajun Zheng, Yichan Zhang

Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (p < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (p < 0.05). Adding CERDF and CERDF-UDEC (3-5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.

椰子胚乳渣是丰富的膳食纤维资源;但其水化性能较差。为了提高椰子胚乳渣膳食纤维(CERDF)的功能性和在食品工业中的应用,采用了超声、纤维素酶和半纤维素酶水解结合羧甲基化或磷酸交联的方法。研究了改性的CERDFs对蛋清蛋白凝胶(EWPG)的影响。与未改性的CERDF相比,经超声和羧甲基化双酶水解(CERDF- udec)或磷酸盐交联(CERDF- udepc)改性的CERDF具有更大的表面积和更好的保水性和膨胀能力(p p p)
{"title":"Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking.","authors":"Anyu Zhang, Jun Ma, Peiyao Long, Yajun Zheng, Yichan Zhang","doi":"10.1016/j.crfs.2024.100941","DOIUrl":"10.1016/j.crfs.2024.100941","url":null,"abstract":"<p><p>Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (<i>p</i> < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (<i>p</i> < 0.05). Adding CERDF and CERDF-UDEC (3-5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100941"},"PeriodicalIF":6.2,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11650264/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846027","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}
引用次数: 0
Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities. 三文鱼保鲜用豌豆分离蛋白活性膜:不同精油在膜性能、抗氧化和抗菌活性中的作用。
IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-28 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100936
Jingjing Cheng, Nethraja Kandula, Victoria Eugenia Cortes, Hyuk Choi, Prashant Singh, Leqi Cui

To improve the packaging properties of pea protein isolate (PPI) films, 2 wt% of essential oil (EO) from garlic, ginger, or cinnamon was individually incorporated into the films. The film properties were evaluated after the addition of EOs. The resulting PPI active films were applied to salmon to explore their efficacy in a real food system. The results indicated that the moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), water contact angle (WCA), tensile strength (TS), and elongation at break (EAB) of PPI film decreased after adding EOs, with the extent of the decrease varying based on the type of oil. SEM images revealed that the distribution of EOs within the film matrix differed: garlic EO was mainly distributed within the internal structure, while ginger and cinnamon EOs were primarily on the surface. FTIR analysis confirmed the interactions between PPI and EOs. When applied to salmon, garlic EO and ginger EO promoted lipid oxidation, whereas cinnamon EO significantly delayed it. Although PPI-based active films containing garlic or cinnamon EOs showed remarkable antibacterial activity in vitro, they did not inhibit bacterial growth in salmon. Additionally, EOs in active films may notably alter the color and sensory properties of salmon, potentially influencing consumer acceptance. Our findings demonstrated that the EO type is a key factor in influencing the properties of edible films. More importantly, the effectiveness of active films is closely related to the specific food system in which they are applied.

为了提高豌豆分离蛋白(PPI)薄膜的包装性能,将2%的大蒜、生姜或肉桂精油分别加入到薄膜中。对加入EOs后的膜性能进行了评价。将所得的PPI活性膜应用于鲑鱼,以探索其在实际食物系统中的功效。结果表明:添加EOs后,PPI膜的含水率(MC)、总可溶性物质(TSM)、水蒸气渗透率(WVP)、水接触角(WCA)、抗拉强度(TS)和断裂伸长率(EAB)均有所降低,且降低程度因油的种类而异。SEM图像显示,在膜基质内的EO分布不同:大蒜EO主要分布在内部结构内,而姜和肉桂EO主要分布在表面。FTIR分析证实了PPI和EOs之间的相互作用。当应用于鲑鱼时,大蒜EO和生姜EO促进了脂质氧化,而肉桂EO显著延缓了脂质氧化。虽然含有大蒜或肉桂EOs的ppi活性膜在体外表现出显著的抗菌活性,但它们并不能抑制鲑鱼体内的细菌生长。此外,活性薄膜中的EOs可能会显著改变鲑鱼的颜色和感官特性,潜在地影响消费者的接受度。研究结果表明,EO类型是影响可食用薄膜性能的关键因素。更重要的是,活性膜的有效性与它们所应用的特定食品系统密切相关。
{"title":"Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities.","authors":"Jingjing Cheng, Nethraja Kandula, Victoria Eugenia Cortes, Hyuk Choi, Prashant Singh, Leqi Cui","doi":"10.1016/j.crfs.2024.100936","DOIUrl":"10.1016/j.crfs.2024.100936","url":null,"abstract":"<p><p>To improve the packaging properties of pea protein isolate (PPI) films, 2 wt% of essential oil (EO) from garlic, ginger, or cinnamon was individually incorporated into the films. The film properties were evaluated after the addition of EOs. The resulting PPI active films were applied to salmon to explore their efficacy in a real food system. The results indicated that the moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), water contact angle (WCA), tensile strength (TS), and elongation at break (EAB) of PPI film decreased after adding EOs, with the extent of the decrease varying based on the type of oil. SEM images revealed that the distribution of EOs within the film matrix differed: garlic EO was mainly distributed within the internal structure, while ginger and cinnamon EOs were primarily on the surface. FTIR analysis confirmed the interactions between PPI and EOs. When applied to salmon, garlic EO and ginger EO promoted lipid oxidation, whereas cinnamon EO significantly delayed it. Although PPI-based active films containing garlic or cinnamon EOs showed remarkable antibacterial activity in vitro, they did not inhibit bacterial growth in salmon. Additionally, EOs in active films may notably alter the color and sensory properties of salmon, potentially influencing consumer acceptance. Our findings demonstrated that the EO type is a key factor in influencing the properties of edible films. More importantly, the effectiveness of active films is closely related to the specific food system in which they are applied.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100936"},"PeriodicalIF":6.2,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11652925/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853350","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}
引用次数: 0
期刊
Current Research in Food Science
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1