Foods最新文献

This study developed an optimized processing strategy for γ-aminobutyric acid (GABA) instant white tea (GABA-IT) using GABA-enriched white tea as raw material, systematically characterizing its chemical composition and volatile profile. In contrast to the conventional instant tea production process, this work integrates response surface methodology with spray-drying parameter optimization. This integrated approach enables the simultaneous enhancement of functional components and sensory quality. A response surface design was employed to refine the extraction and spray-drying variables following preliminary single-factor trials, and the optimal parameter combination was subsequently determined (40% ethanol concentration, material-to-liquid ratio of 1:15, extraction time of 3 days, atomization speed of 300 rpm, and inlet temperature of 120 °C); the resulting GABA-IT exhibited significantly improved quality characteristics. Specifically, the GABA content increased by 209% (reaching 4.42 mg/g), and theanine, catechins, and caffeine were enriched by 200-300%. Regarding volatile profiles, processing led to a reduction in esters but an increase in aldehydes and hydrocarbons. Relative odor activity value (rOAV) analysis revealed that epoxy-β-ionone and linalool were the key contributors to the characteristic aroma of GABA-IT. Collectively, this study demonstrates the technical feasibility of producing GABA-rich instant tea with enhanced functional components and improved sensory quality, providing practical guidance for the large-scale industrial production of functional tea beverages.

Background: Plant-based milk and dairy alternatives (PBMDAs) are increasingly consumed in Europe, yet evidence from Central Europe remains limited. This study investigated PBMDA consumption habits and perceptions among adults in Slovenia.

Methods: A cross-sectional online survey was conducted in June 2024 using a nationally stratified consumer panel (N = 1500). The questionnaire assessed socio-demographics, lifestyle, selected self-reported psychological indicators, dietary pattern, PBMDAs-related beliefs, and interpretation of nutrition and ingredient information. Descriptive statistics and chi-square tests were complemented by multinomial logistic regression and Bayesian analyses.

Results: Most participants followed an omnivorous diet, while vegetarians and vegans constituted a minority. Compared with omnivores, vegetarians expressed more favorable perceptions of PBMDAs (health, sustainability, safety), whereas omnivores expressed greater trust in dairy's nutritional adequacy and stronger concerns about processing and additives. PBMDA perceptions varied by socio-demographics: younger participants and women expressed positive views, and vegetarian/vegan diets were more common among women and higher-educated consumers. Vegetarians/vegans reported more anxiety and body dysmorphic concerns than omnivores. When nutrition information was anonymised, both groups tended to rate dairy as healthier, indicating persistent biases in product evaluation.

Conclusions: PBMDA perceptions in Slovenia are strongly segmented by dietary pattern and socio-demographics, supporting the need for clearer nutrition communication.

Muscle-protein modification plays a critical role in determining the quality, functional properties, and nutritional value of meat and aquatic products. Over recent decades, non-thermal processing technologies including irradiation, cold plasma, high-pressure processing, ultrasound, and electromagnetic fields have been widely explored in muscle foods. This review aims to critically examine modifications of food proteins subjected to non-thermal processing, with a focus on literature within the last five years. The review first introduces the type and theory of physicochemical modifications of food proteins, which includes protein oxidation, changes in net charge, cross-linking and aggregation. Subsequently, characterization methods applicable to food proteins are briefly discussed. Finally, the effects of non-thermal processing on muscle proteins are thoroughly discussed. This review will elucidate the intricate mechanisms of protein modification in muscle-based products, providing a theoretical framework to drive the advancement of innovative non-thermal processing technologies.

(1) Background: The safety of antioxidants (AOs) in disposable biodegradable tableware products remains insufficiently understood. (2) Methods: The migration of 20 AOs from 39 disposable biodegradable tableware under multiple usage conditions was investigated by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry. Their potential exposure risks were evaluated using three risk assessment frameworks (EU, FDA, and Monte Carlo simulation). (3) Results: Ten AOs were detected in 95% ethanol, with Irganox 1010 showing the highest migration (0.29 ± 0.62 mg/kg). Starch-based products exhibited a greater variety and higher migration of AOs compared to PLA-based and fiber-based products. Food simulant type, temperature, and time exerted a more significant effect on AO migration than microwave and ultraviolet treatments. An analysis method for six typical AOs in soybean oil using freezing degreasing was established, which demonstrated good recoveries (77.6-110.3%) and relative standard deviations (1.7-14.7%). Four AOs were detected in soybean oil, with Irganox 1010 showing the highest migration (603.7 × 10^-3 mg/kg). Utilizing high-percentile conservative exposure scenarios derived from Monte Carlo simulation, Irganox 1010 may pose a health risk to humans under high-dose exposure in soybean oil. (4) Conclusions: This study provides a basis for the safety evaluation of AOs in disposable biodegradable tableware.

Antrodia cinnamomea is a rare medicinal and edible macrofungus, and its triterpenoids (ACT, A. cinnamomea triterpenoids) exhibit notable hepatoprotective, antioxidant, anticancer, and immunomodulatory activities. However, their poor aqueous solubility and low dispersibility in aqueous media have limited their practical applications. In this study, the conditions for ultrasonic treatment and xylo-oligosaccharide (XOS)-mediated glycation for soy protein isolate (SPI) were optimized; ACT was then encapsulated into the modified SPI carrier to prepare XOS-SPI-ACT nanoparticles. The delivery system was systematically characterized in terms of encapsulation efficiency (74.22 ± 2.15)%, drug-loading capacity (71.19 ± 4.67)%, storage stability, thermal stability, Fourier transform infrared (FTIR) spectroscopy, UV fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and surface morphological features. The results showed that ACT was effectively embedded in XOS-SPI to form a stable complex with excellent thermal stability and favorable storage stability over a 28-day period. The in vitro antioxidant activities of XOS-SPI-ACT, XOS-SPI, and free ACT were comparatively evaluated. XOS-SPI-ACT exhibited significantly higher scavenging capacities against DPPH radicals, ABTS radicals, hydroxyl radicals, and superoxide anions, as well as higher FRAP values (94%, 74%, 75%, 68%, and 2 mmol/g), compared with free ACT (48%, 17%, 21%, 32%, and 1 mmol/g). Furthermore, XOS-SPI-ACT effectively inhibited lipid peroxidation in the β-carotene/linoleic acid oxidation model, with an overall antioxidant performance of 72%, markedly higher than the 20% of free ACT. This study effectively improves the aqueous solubility and dispersibility of ACT, expands their application potential, and provides a foundation for developing ACT-based natural antioxidants and functional foods.

This study investigated the biochemical composition and antioxidant potential of flours from pigment-deficient Chlorella vulgaris variants (honey and white) and wild-type (green) and the impact of lactic acid bacteria-yeast co-culture fermentation. The three variants were characterized for composition, total polyphenol (TPC) and flavonoid (TFC) contents, antioxidant capacity (DPPH, FRAP, and ORAC assays), and reactive oxygen species production in HT-29 intestinal cells. All extracts were noncytotoxic up to 100 µg/mL. Among all variants, the green showed the highest native TPC, TFC, and overall antioxidant activity. TPC and TFC were similar between honey and white, while FRAP was higher in honey and ORAC was higher in white. Biomasses were subsequently fermented for 24 h using Lactiplantibacillus plantarum CR L1 or Levilactobacillus brevis L204 with either Saccharomyces cerevisiae TRE Y100 or Kluyveromyces marxianus MK Y55. Fermentation resulted in significant pH reduction and increases in titratable acidity and lactic acid production, particularly in co-cultures involving K. marxianus. However, the effects on antioxidant properties were strongly matrix-dependent, with significant increases in TPC and antioxidant activity observed only in the white variant. Overall, pigmentation and microbial pairing emerged as key determinants of metabolic outcomes. These findings highlight the potential of co-culture fermentation to enhance the bioactive profile of pigment-deficient C. vulgaris, supporting their application in functional foods.

A novel distilled alcoholic beverage was produced by fermenting yellow and red prickly pear (Opuntia ficus-indica) fruits with two Cypriot grape varieties (Mavro and Xynisteri), followed by traditional distillation. Two spirit variants (45% and 59% v/v alcohol) were prepared and assessed for physicochemical properties, antioxidant capacity, methanol, phenolic and flavonoid content, mineral composition, volatile profile, and sensory characteristics. Both spirits exhibited a pH of 3.83, total titratable acidity of 0.113% (expressed as citric acid), and methanol content between 0.38-1.85 g/hL of 100% v/v alcohol. Prickly pear addition enhanced the bioactive composition, with the yellow variant showing the highest flavonoid content (5.56 mg/L quercetin) compared to control zivania. Antioxidant activity (FRAP assay) ranged from 1.00 to 1.49 mg FeSO₄/L. Mineral analysis revealed elevated manganese, cobalt, and nickel in yellow (59% v/v) spirits, while red variants contained higher aluminum, platinum and magnesium. Volatile profiling showed increased ester and alcohol levels in 59% v/v beverages, with yellow spirits enriched in fruity esters (e.g., ethyl acetate). Sensory testing confirmed a greater consumer preference for prickly pear beverages, particularly yellow (59% v/v), which achieved a score of 9.7/10 for overall acceptability. These findings highlight the potential of prickly pear to contribute to the chemical composition and sensory complexity of grape-based distilled spirits.

Food safety can be regarded as a critical aspect of consumer protection, and there is a clear need for related research within the context of food delivery apps. In addition, food safety is a multidimensional concept, and its definition may vary depending on the specific context in which it is examined. Therefore, this work investigates food safety in the case of food delivery apps from the perspective of consumers in the Korean market. Food safety was conceptualized through four sub-dimensions: food healthiness, eco-friendly packaging, review information, and hygiene. The study examined the effects of these four factors on trust in food delivery apps and the influence of trust on continuance intention. Also, this work inspects the moderating role of hygiene in the relationship between trust and continuance intention. The survey participants were recruited via an online survey conducted through a professional research firm, yielding 300 valid responses. Hypotheses were tested using structural equation modeling and Hayes' Process Macro Model 1. The results show that trust is positively influenced by eco-friendly packaging, review information, and hygiene. Additionally, trust significantly affects continuance intention, with hygiene demonstrating a significant moderating effect. This research contributes to the literature by clarifying the definition of food safety in food delivery apps and elucidating the relationships among its key sub-dimensions.

Essential oils, particularly lemon essential oil (LEO), have attracted increasing interest as natural antimicrobial and antioxidant agents for food preservation. However, their direct incorporation into food systems is limited by high volatility, poor water solubility, oxidative instability, and potential sensory impacts. Encapsulation has emerged as an effective technological strategy to overcome these constraints by improving the stability and controlled release of LEO, especially in lipid-based food matrices such as margarine. This review critically summarizes recent advances (2020-2024) in the extraction, physicochemical characterization, and encapsulation of LEO, with particular emphasis on food-grade delivery systems, including biopolymers and inorganic carriers such as silica. Encapsulation efficiency, protection mechanisms, and release behavior are discussed in relation to oxidative stability and functional performance in real food applications. Special attention is devoted to light margarine as a model lipid system, highlighting the advantages and limitations of different encapsulation strategies in delaying lipid oxidation while preserving sensory quality. Finally, emerging challenges related to scalability, regulatory acceptance, and safety, together with future perspectives on smart food packaging and sustainable encapsulation technologies, are outlined to support the effective translation of LEO-based systems into industrial food applications.

A novel cucumber pulp certified reference material (CRM) was prepared for the analysis of plant growth regulator residues, specifically chlormequat chloride (CCC) and 2,4-dichlorophenoxyacetic acid (2,4-D). The matrix CRM candidates were prepared by cucumber pulping, spiking, homogenizing and subpackaging. A reference method of liquid chromatography tandem isotope dilution mass spectrometry (ID-LC-MS/MS) was established for simultaneous measurement of mass fractions of CCC and 2,4-D in cucumber pulp. Interlaboratory value assignment of CCC and 2,4-D in the cucumber pulp CRM was performed using the ID-LC-MS/MS method. The certified values with expanded uncertainties (coverage factor k = 2) were assigned to be 4.1 mg/kg ± 0.4 mg/kg for CCC, 2.0 mg/kg ± 0.2 mg/kg for 2,4-D. Homogeneity assessment was performed on fifteen randomly selected units, and statistical analysis confirmed the CRM's homogeneity for both CCC and 2,4-D, both between and within packages. The long-term stability of the CRM at -20 °C storage condition and short-term stability at 30 °C were monitored for 14 months and nine days, respectively, and no significant trend differences were observed. The uncertainty contributions from characterization, homogeneity and stability were taken into account in uncertainty evaluation. The CRM was officially certified and registered under the number GBW(E)100932 by the State Administration for Market Regulation of the P. R. China.