Foods最新文献

Inter-row mulching with reflective film (RF) has been increasingly adopted in cool-climate vineyards to improve light availability and promote grape ripening. This study investigated the effects of ground-reflected light on the flavoromic profiles of wine grape berries (Vitis vinifera L.) over two consecutive vintages (2020-2021) in the Beijing Fangshan region of Eastern China, an area characterized by high precipitation and limited sunlight during ripening. Physicochemical analyses showed that RF treatment significantly increased total soluble solids (TSSs) and decreased titratable acidity (TA) at harvest. Targeted metabolomic analyses using HPLC-MS and GC-MS identified 21 flavonoids and 35 volatile compounds responsive to altered light conditions. RF treatment markedly enhanced the accumulation of anthocyanins and flavonols, especially malvidin-based derivatives, and increased terpene and norisoprenoid concentrations, while C₆/C₉ compounds were more abundant in control berries. Multivariate analysis revealed that PC1 was mainly associated with anthocyanin accumulation, clearly separating RF-treated samples, whereas PC2 reflected differences in flavonols and flavan-3-ols, with higher flavonols under RF and higher skin- and seed-derived flavan-3-ols in controls. Overall, these findings demonstrate that ground-reflected light plays a critical role in modulating grape flavor composition and provides practical guidance for improving fruit quality in suboptimal climatic regions.

Modern wheat breeding has focused on maximizing yields under high-input systems. Although ancient wheat varieties generally show lower yields and no clear nutritional superiority, they are increasingly valued in organic and local food systems for their resilience, cultural identity, and suitability for artisanal processing. This study evaluated the physicochemical, rheological, and technological properties of stone-milled flours and semolato from ancient common, durum, and Khorasan wheat to develop artisanal bread and pasta. Ancient cultivars showed relatively high protein content, ranging from 10.9% to 15.9% (on a dry matter basis). Gluten quality was generally weak, with gluten index values below 30% in most cultivars and alveograph W values below 60 × 10^-4 J, mainly in durum wheats. Among common wheat cultivars, Autonomia B and Rano Solina showed the best bread-making suitability and were selected to produce bread prototypes via the application of pre-gelatinization. Optimized fermentation and pre-gelatinization significantly improved the crumb structure, softness, and sensory acceptance. Pasta from durum cv. Senatore Cappelli and Khorasan showed good cooking and sensorial quality, with Khorasan receiving a better score for overall acceptability. This study demonstrates that appropriate processing strategies can successfully unlock the technological and sensory potential of ancient wheat varieties, supporting their use in short value chains and enhancing product differentiation.

This study intended to elucidate the preventive effects of Licochalcone A (Lico A, a flavonoid from Glycyrrhiza inflata) on acute alcoholic liver injury (AALI) in mice and its mechanisms. Lico A (50, 100 mg/kg) markedly decreased the serum ALT, AST, and ALP levels (p < 0.05) and elevated the ALB and TP levels in AALI mice (p < 0.05). Lico A (100 mg/kg) markedly reduced the hepatic levels of MDA, NO, TNF-α, IL-1β, and IL-6 in AALI mice (p < 0.05), while elevating SOD, GSH, ADH, and ALDH activities (p < 0.05). Furthermore, Lico A (100 mg/kg) downregulated TLR4, MyD88, IKKβ, p-IκBα/IκBα, and p-NF-κB p65/NF-κB p65 levels in the liver tissue of AALI mice (p < 0.05) and diminished the serum LPS and DAO contents (p < 0.05). Lico A (50, 100 mg/kg) upregulated the expression of the intestinal tissue ZO-1 and Occludin in AALI mice. Pathological observation also showed that Lico A significantly improved the liver tissue and intestinal mucosa tissue damage caused by alcohol. Additionally, Lico A altered gut microbiota composition, accompanied by increased concentrations of fecal short-chain fatty acids (SCFAs), which restored microbial diversity and elevated the relative abundance of Actinomycetota, Bacteroidota, Bacillota_A_368345, Limosilactobacillus, Lactobacillus, and Bifidobacterium_388775. These results indicated that Lico A had better hepatoprotective effects on AALI, and its mechanisms may involve modulation of the gut-liver axis and the TLR4/NF-κB signaling pathway.

As digital food marketing increasingly relies on short-form visual content, understanding how performance aesthetics interact with influencer characteristics becomes critical. The present research examines the effects of the combination of the influencer type (AI or human) and the dance style (modern or traditional) on the attitudes of consumers towards food products. We show that aesthetic congruence, where human and traditional dance performers are matched with AI and modern dance performers, respectively, can result in increased purchase intention in two preregistered experiments (N = 462). The interaction effect was significant in Study 1, and this emphasises the strength of congruent combinations. Study 2 also indicated that these influences are mediated through two different aesthetic feelings: cultural aesthetics and technological aesthetics. Also, one of the real measures of behaviour was that aesthetic congruity affected the real purchase actions. These results indicate that performed aesthetics could be used to improve the effectiveness of digital food marketing, provided it is strategically aligned with influencer identity.

This study investigated the effects of bovine colostrum and whey protein concentrate (WPC) on the physicochemical, functional, microbiological, and sensory properties of fermented milk beverages formulated with different ingredient compositions and starter culture variants. Four formulations were evaluated during two weeks of refrigerated storage. WPC addition markedly reduced viscosity, with the lowest value observed in WPC enhanced samples (0.26 Pa·s), whereas skimmed milk powder contributed to a more balanced texture. Syneresis was highest in the WPC-rich formulation (6.9 mL) and lower in colostrum-containing samples (3.2-4.9 mL), indicating improved water-holding capacity. Colostrum enhanced antioxidant activity, with ABTS values reaching approximately 240-250 µM Trolox/mL during mid-storage, followed by a decline on day 14. Sensory evaluation showed the highest consumer acceptance for samples containing balanced proportions of colostrum and WPC, while formulations with high WPC content scored lower due to inferior texture and appearance. The applied formulations also supported the viability of Bifidobacterium spp. during refrigerated storage, maintaining counts at levels considered adequate for probiotic dairy products. Overall, the combined use of bovine colostrum and WPC resulted in fermented milk beverages with improved functional properties, structural stability, probiotic viability, and sensory acceptability.

Enhancing plant protein structure, functionality, and digestion-associated bioactivity is pivotal to advancing sustainable food applications. In this study, a controlled thermal treatment was applied to Xanthoceras sorbifolium seed meal protein (XSMP) to characterize alterations in structural features, functional performance, and digestion-related bioactivity. Structural analyses showed that moderate heating induced partial unfolding and disaggregation, leading to reduced particle size and improved colloidal stability, with optimal performance observed at 65 °C. Accordingly, foaming capacity and emulsifying activity index reached their highest values under moderate heat pretreatment (71.43% and 27.21 m²/g, respectively). Simulated in vitro gastrointestinal digestion revealed that moderate heat pretreatment enhanced protease accessibility and was associated with increased formation of low-molecular-weight fragments. As a result, digestion products from optimally treated XSMP exhibited significantly enhanced antioxidant activities during the intestinal phase, including higher reducing power, Fe²⁺-chelating capacity (up to 51.21%), and lipid peroxidation inhibition (82.83%). In contrast, insufficient unfolding at lower temperatures or excessive aggregation at higher temperatures reduced the susceptibility to digestive proteases and the associated functional performance. These findings demonstrate that controlled heat treatment provides a simple and eco-friendly strategy to enhance the functional potential of XSMP, supporting its application as a functional protein ingredient.

Albumen transparency is an important quality trait of pigeon eggs that directly influences consumer preference and market value; however, its molecular basis remains unclear. This study aimed to characterize the key molecular differences between transparent and opaque pigeon egg albumen from an N-glycoproteomic perspective and to explore their associations with macroscopic textural properties. Transparent and opaque pigeon eggs were selected, and N-glycoproteomic analysis combined with texture profile analysis was conducted to compare glycosylation modifications and textural characteristics between the two groups. The results showed that transparent pigeon egg albumen exhibited significantly lower hardness, fracturability, gumminess, and chewiness than opaque albumen. Comparative glycoproteomic analysis revealed that the abundance of 122 glycopeptides was significantly lower in the transparent group, primarily originating from ovalbumin-related proteins and transferrin. Functional enrichment and protein-protein interaction analyses indicated that these proteins are closely associated with the extracellular space and serine-type endopeptidase inhibitor activity, and form a functional interaction module dominated by ovalbumin family proteins and transferrin. Overall, reduced N-glycosylation of key egg white proteins may influence protein aggregation behavior and gel network formation during heating, thereby contributing to differences in albumen textural properties and transparency. These findings provide glycoproteomic insights into the molecular mechanisms underlying transparency differences in pigeon egg albumen and identify specific glycosylation-related targets that may be exploited to modulate gel properties during thermal processing. This knowledge may support precision quality control of pigeon eggs and facilitate the development of transparent protein-based foods and functional gel products in the food industry.

The development of thermally stable Type 5 resistant starch (RS5) is critical for functional food applications to modulate glycemic responses. This study investigated the structural assembly and enzymatic resistance of RS5 complexes prepared from high-amylose maize starch (HAMS) via a sequential strategy coupling pullulanase debranching with heat-moisture treatment (HMT). HAMS was debranched for varying durations (0-24 h) to generate short, linear glucan chains, subsequently complexed with myristic acid (MA) or linoleic acid (LOA), and further modified by pressure-heat treatment (PHT) or annealing (ANN). Extended debranching (24 h) significantly enhanced the complexing index and resistant starch (RS) content. While saturated MA promoted higher crystallinity of the hexagonal Bravais lattice, unsaturated LOA effectively enhanced resistance through steric hindrance despite lower crystallinity. Notably, PHT generally outperformed ANN, with the highest RS content (69.2%) achieved in DH24-LOA complexes treated at 120 °C with 10% moisture. Multi-scale structural analyses revealed that resistance originated from the transition of amorphous chains into highly ordered, thermally stable nanocrystals possessing a hexagonal Bravais lattice and the densification of the macroscopic architecture. These findings demonstrate that coupling pullulanase debranching with optimized PHT is a potent strategy to engineer high-performance RS5 ingredients with superior digestive resistance.

This study examined the effects of varying enzymatic pretreatment durations (0-80 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). Through a comprehensive analysis involving sensory evaluation, electronic tongue, free amino acid (FAA) profiling, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometer (HS-SPME-GC-MS) analysis of volatile odour compounds, it was found that HMPEs with moderate enzymatic pretreatment (40 min) achieved the highest overall sensory score. Electronic tongue and FAA results confirmed a significant enhancement in umami and sweetness, while electronic nose effectively discriminated differences in odour profiles. Extending pretreatment durations gradually reduced beany off-flavours substances (hexanal reduced by up to 174.7 μg/kg) and encouraged the formation of meaty aroma compounds (furans and pyrazines). However, excessive pretreatment (>40 min) reduced acceptance due to burnt odour caused by the excessive accumulation of pyrazines, particularly 2,3-diethyl-5-methylpyrazine. Six key volatile odour compounds were identified by integrating the analysis of variable importance projection (VIP ≥ 1) and relative odour activity value (ROAV ≥ 1), offering a foundation for targeted flavour regulation in HMPEs.

Yam polysaccharides are promising functional food ingredients, but the systematic understanding of how cultivar and processing synergistically determine their structure and functionality is still lacking. This study systematically investigated how hot water extraction, enzymatic hydrolysis, and extrusion puffing affect the structural and functional properties of polysaccharides from two major cultivars (Dioscorea opposite cv. Tiegun and Dioscorea esculenta cv. Gaozhou). Enzymatic extraction increased yield (1.39-1.77-fold) and solubility, while hot water extraction favored purity. The monosaccharide composition was strongly cultivar-dependent, with Tiegun polysaccharides containing higher mannose levels. Extrusion puffing of Gaozhou polysaccharide improved solubility by 33.3% but induced depolymerization and aggregation, modifying colloidal and functional behaviors. Multivariate analysis revealed that processing methods primarily governed macromolecular architecture and colloidal properties, whereas cultivar determined chemical composition. These findings establish a processing-structure-property framework, enabling the tailored production of yam polysaccharides: Tiegun yam with enzymatic extraction for high bioactivity, and Gaozhou yam with extrusion puffing for superior solubility.