Foods最新文献

This study assesses the stability, in vitro bioaccessibility and potential bioavailability, and in vivo genotoxicity and toxicity of polyethylene glycol-soy lecithin (PEGSL-ACG-NSps) or β-cyclodextrin-soy lecithin (βCDSL-ACG-NSps) nanosuspensions (NSps). Both formulations exhibited initial particle sizes below 130 nm and PDI values below 0.3. Under simulated gastrointestinal conditions, PEGSL-ACG-NSps preserved structural integrity, with only a moderate size increase (~239 nm) in the intestinal phase and controlled release of acetogenins (ACGs); in contrast, βCDSL-ACG-NSps destabilized considerably (size > 500 nm) and released ACGs rapidly. Consistently, βCDSL-ACG-NSps achieved higher in vitro bioaccessibility and a potential bioavailability (up to 95% from post-digestion recovery). In contrast, PEGSL-ACG-NSps displayed a more gradual release profile (up to 55%). In vivo toxicity tests in mice showed no significant genotoxic or cytotoxic effects for either formulation, even at high doses. These findings suggest that selecting appropriate food-grade stabilizing polymers is crucial for optimizing NSps for the oral delivery of ACGs as therapeutic agents.

Fish roe is consumed in different forms, e.g., caviar. The large and firm spherical roe from giant sea catfish (GSC, Arius thalassinus), which have a high price, are popular in some countries, like Thailand. However, the information on their nutrition and properties is scarce. Roe of different sizes from GSC, including medium (GSC-M), large (GSC-L), and extra-large (GSC-XL) sizes, were rich in protein (29.52-32.70%), fat (4.07-5.65%), and essential amino acids, particularly leucine and lysine. Vitelline was the major protein in GSC roe. Polyunsaturated fatty acids, including eicosapentaenoic acid and docosahexaenoic acid, were abundant, although GSC-M showed lower PUFA content (21.91%) than GSC-L and GSC-XL (25.56-25.94%). No significant differences in texture property were found between sizes, despite the microstructural and histological differences. Larger voids and strands were found with augmenting size, while GSC-L showed greater membrane thickness (133.55 µm). FTIR spectra confirmed the presence of peptide and ester bonds associated with proteins and triacylglycerols, respectively. GSC-L had the highest cholesterol content (651.2 mg/100 g), whereas GSC-M showed the highest α-tocopherol level (1.64 mg/kg). Phosphorus was the dominant mineral (3473-3894 mg/kg), followed by calcium and other minerals. Hence, the roe from GSC, regardless of size, possess high nutritive value and could be used as a wholesome marine food or functional ingredient.

The analytical surveillance of sulfite species (SO₃^2-, SO₂ and HSO₃^-) is critical for food safety due to their roles as preservatives and potent allergens. Despite stringent regulations, conventional methods like Monier-Williams distillation remain limited by labor-intensive protocols and matrix interferences. This review elucidates the chemical mechanisms of sulfites in food matrices and critically evaluates recent advancements in electrochemical sensing. A primary focus is placed on delineating physicochemical bottlenecks, such as electrode fouling and cross-reactivity from polyphenols and organic acids, which hinder commercialization. We analyze the strategic integration of nanostructured interfaces-including bimetallic nanoparticles, carbon-based hybrids (rGO/PPy), and nanozymes-to reduce oxidation overpotentials and enhance sensitivity below regulatory thresholds. Furthermore, the transition from laboratory prototypes to decentralized, field-deployable platforms using screen-printed electrodes (SPEs) and smartphone-based potentiostats is explored. By synthesizing technical innovations with "green" analytical principles, this work provides a roadmap for real-time quality control in the food industry, bridging the gap between fundamental electrochemistry and industrial scalability.

In this study, 10 popular commercial oat milk samples were analyzed for sensory quality and flavor chemistry using the Ideal Profile Method (IPM), electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). Based on consumer cognitive mapping of ideal products, samples were classified into "Ideal-like" and "Ideal-exceeding" categories. Ideal-like products exhibited light white appearance, pronounced oatiness, moderate sweetness and burntness, and low graininess, presenting a balanced flavor profile, whereas Ideal-exceeding samples surpassed consumer expectations in sweetness or graininess intensity, delivering stronger sensory stimulation. Furthermore, sensory differentiation among categories primarily stemmed from synergistic effects of lipid oxidation levels (e.g., 3,5-octadien-2-one) and physical stability (fiber and protein content affecting particle size distribution). This classification framework reveals that ideal sensory quality can be achieved through diverse physicochemical pathways in commercial oat milk, providing theoretical guidance for product formulation optimization and quality standardization.

Corn germ meal contains high-quality protein with the potential of producing bioactive peptides. This study aimed to improve the peptide yield and bioactivity of protein hydrolysates from corn germ meal via thermal-alkaline treatment and solid-state fermentation. Corn germ meal was subjected to thermal-alkaline treatment, and the processing conditions were screened. The material obtained under the optimal conditions was then used for solid-state fermentation. The optimal conditions for thermal-alkaline treatment were 100 meshes, a treatment temperature of 100 °C, an alkali concentration of 1.3%, a treatment duration of 30 min, and a water addition of 120%. The protein digestibility of corn germ meal under optimal conditions improved by 86.28%. The combined treatment of thermal-alkaline treatment and solid-state fermentation significantly altered the chemical composition and structural characteristics of corn germ meal, thereby influencing the solubility and hydrolyzability of its proteins. This approach effectively increased the protein yield (≤37.89%) and peptide yield in protein hydrolysates (≤26.01%) of corn germ meal, consequently enhancing the antioxidant activity and angiotensin I-converting enzyme (ACE) inhibitory activity of protein hydrolysates. Furthermore, the treatment altered amino acid composition in the meal material and effectively degraded anti-nutritional factors such as phytic acid and tannin and improved the comprehensive utilization of corn germ meal.

As a uniquely Chinese post-fermented tea, Pu-erh tea undergoes profound changes in quality and flavor during aging, a process primarily driven by microbially mediated metabolic transformations. However, the patterns of microbe-metabolite co-evolution spanning a century-long timescale remain unclear. This study employed three samples-S (1920 raw Pu-erh tea), Y (1999 raw Pu-erh tea), and Q (2024 ripe Pu-erh tea)-integrating non-targeted metabolomics and microbiomics technologies to systematically analyze the characteristics of metabolites and microbial communities in century-old Pu-erh tea. The study elucidated the metabolic characteristics at the endpoint of long-term natural aging: the specific enrichment of hydrolyzable tannins, sucrose, and bipyrrole aromatic derivatives, providing a chemical basis for its unique "century-old charm". Microbial community analysis indicated that long-term aging leads to simplified bacterial communities but increased fungal evenness, with the century-old sample specifically enriching for Thermodesulfobacterium and a large number of unclassified fungi. Multivariate statistics further constructed a microbe-metabolite interaction network, confirming significant correlations between key bacterial genera such as Paenibacillus and Bacillus and flavor precursors like sugars and phenolic acids.

To investigate the effect of phenolic hydroxyl group number on the interaction between catechins and a plant-derived protein carrier, four catechins with varying hydroxyl numbers-epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG)-were investigated. The new plant-derived edible dock protein (EDP) was selected as a carrier matrix. EDP, when employed as a protein delivery carrier, possessed a hydrophobic amino acid content of 45%. This structural feature enabled it to provide more hydrophobic cavities for small molecule compounds, thereby facilitating better binding with them. The results indicated that the order of loading capacity of catechins within EDP was EGCG (9.7%) > ECG (9.1%) > EGC (8.8%) > EC (7.1%). This sequence was consistent with the number of hydroxyl groups in catechin: EGCG (8) > ECG (7) > EGC (6) > EC (5). Among the four catechins, EGCG had the highest binding constant (Ka = 2.6 × 10³ L/mol), leading to the largest quenching of EDP. During self-assembly, hydrogen bonding, hydrophobic and electrostatic interactions were the main driving forces, and the interaction between EGCG and EDP was the strongest. This study indicated that the hydroxyl group number of polyphenolic compounds can determine its binding affinity with proteins.

Lotus leaf provides unique nutritional properties to the traditional Chinese dish Jiao Hua Ji. However, its functional polysaccharides remain inadequately characterized. This study evaluates the physicochemical properties and hypoglycemic effects of lotus leaf polysaccharides in Jiao Hua Ji. Ultrasonic-assisted enzymatic extraction significantly improved the yield of polysaccharides to 10.35 ± 0.39%. The yield of the polysaccharides as well as uronic acid content demonstrated a strong correlation with the bioactivity. FTIR analysis confirmed the characteristic infrared spectral features associated with glucans. Four polysaccharides were purified and characterized as 719 kDa (Glc/Gal/Ara 98.91:0.44:0.65), 1010 kDa (Glc/Gal/Ara 98.43:1.18:0.39), 447 kDa (Glc/Gal/Ara 97.17:2.02:0.82), and 327 kDa (Glc/Gal/Ara 97.54:2.06:0.4). The purified polysaccharides exhibited enhanced inhibition of α-amylase, positively correlating with molecular weight and glucose content. Molecular docking studies revealed that the polysaccharide successfully occupies the hydrophobic pocket of α-amylase through hydrogen bonds, with a low binding energy of -6.548 kcal/mol. Notably, the purified polysaccharide significantly improved glucose utilization by 157.5% without cytotoxicity. This study may provide a foundational basis for the application of Jiao Hua Ji in hypoglycemic dietary intervention.

(1) Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm³/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm³/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm³) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively).

In this study, red cabbage-based intelligent/active composite films loaded with different concentrations of clove essential oil were prepared using red cabbage slurry as the matrix, polyvinyl alcohol as the binder, glycerol as the plasticizer, and Tween 80 as the emulsifier via the casting method. The physicochemical properties, color response behavior, and antioxidant and antibacterial activities of the films were systematically evaluated and their application in fish freshness monitoring was further investigated. The results showed that the incorporation of clove essential oil significantly enhanced the antioxidant and antibacterial properties of the films and optimized their mechanical properties within a certain concentration range. Although high concentrations slightly reduced the pH response sensitivity of the films, all composite films exhibited significant color-changing ability, achieving a visible transition from red to yellow-green within the pH range of 2-12. In fish preservation experiments, the composite films not only reflected the freshness status of fish in real time through color changes but also effectively inhibited the increase in total volatile basic nitrogen, total bacterial count, and pH value, thereby delaying spoilage. In this study, a green packaging material with an intelligent indicating function was successfully developed, providing a novel solution for the quality monitoring of high-value aquatic products.