Pub Date : 2026-01-20DOI: 10.1016/j.fbio.2026.108335
Lipsita Panda , Jyotishkumar Parameswaranpillai , Jineesh Ayippadath Gopi , Vivekanand Mishra , Lin Feng Ng , C.D. Midhun Dominic , Appukuttan Saritha , Senthilkumar Krishnasamy
Petroleum based plastics currently leads the food packaging industry due to its low cost, easy processibility, and lightweight. However, they are non-biodegradable, obtained from non-renewable resources and generates high amount of greenhouse gases during their production. If not properly recycled, these plastics will end up in landfill or oceans and caused the formation of microplastics, a potential toxic material for animals and human beings. Therefore, there is a need for biodegradable plastics from renewable sources as an alternative to oil-based conventional plastic. It is emphasized that fully green polylactic acid (PLA) is a feasible substitute for traditional plastics used in food packaging. However, the limiting aspects of PLA in food packaging industry include its brittleness, poor heat resistance, poor oxygen and water vapor barrier properties, and limited availability of suitable recyclable plant facilities. Incorporating nanofillers, nucleating agents, blending with thermally stable polymers, annealing, and chemical crosslinking will enhance thermo-mechanical, antimicrobial, antioxidant, and barrier properties, making this biopolymer competitive with traditional plastics. This manuscript will give a clear understanding of the processing of PLA, its properties, drawbacks, and solutions to overcome the problems for any real-world applications in food packaging.
{"title":"Polylactic acid-based green polymers for food packaging application. A comprehensive Review","authors":"Lipsita Panda , Jyotishkumar Parameswaranpillai , Jineesh Ayippadath Gopi , Vivekanand Mishra , Lin Feng Ng , C.D. Midhun Dominic , Appukuttan Saritha , Senthilkumar Krishnasamy","doi":"10.1016/j.fbio.2026.108335","DOIUrl":"10.1016/j.fbio.2026.108335","url":null,"abstract":"<div><div>Petroleum based plastics currently leads the food packaging industry due to its low cost, easy processibility, and lightweight. However, they are non-biodegradable, obtained from non-renewable resources and generates high amount of greenhouse gases during their production. If not properly recycled, these plastics will end up in landfill or oceans and caused the formation of microplastics, a potential toxic material for animals and human beings. Therefore, there is a need for biodegradable plastics from renewable sources as an alternative to oil-based conventional plastic. It is emphasized that fully green polylactic acid (PLA) is a feasible substitute for traditional plastics used in food packaging. However, the limiting aspects of PLA in food packaging industry include its brittleness, poor heat resistance, poor oxygen and water vapor barrier properties, and limited availability of suitable recyclable plant facilities. Incorporating nanofillers, nucleating agents, blending with thermally stable polymers, annealing, and chemical crosslinking will enhance thermo-mechanical, antimicrobial, antioxidant, and barrier properties, making this biopolymer competitive with traditional plastics. This manuscript will give a clear understanding of the processing of PLA, its properties, drawbacks, and solutions to overcome the problems for any real-world applications in food packaging.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108335"},"PeriodicalIF":5.9,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-19DOI: 10.1016/j.fbio.2026.108327
Xiaoyun Mao , Niuniu Song , Yali Li , Zhou Si , Yi Luo , Xinying Zhang , Shuo Wang , Yuduan Ding , Yamei Ren
As a typical climacteric fruit, apple undergo quality deterioration during postharvest storage, leading to reduced economic benefits, especially at room temperature. This study investigated the effects of preharvest gibberellin acid(GA3) application on the storage quality, γ-aminobutyric acid(GABA) shunt and volatile organic compounds(VOCs) of apples. The results showed that GA3 treatment effectively inhibited ethylene production rate, maintained ascorbic acid (ASA) and total phenol (TP) content, and increased endogenous levels of GABA and glutamic acid (Glu). Meanwhile, GA3 enhanced glutamate decarboxylase(GAD) activity and upregulated MdGAD expression, while inhibiting γ-Aminobutyrate transaminase(GABA-T) activity and downregulating MdGABA-T expression. In addition, GA3-treated fruit retained higher level of VOCs during storage compared to the CK. These findings indicated that preharvest GA3 application improved apple storage quality by coordinately regulating the GABA shunt and VOCs profiles. This finding reveals a novel regulatory pathway of GA3 in fruit postharvest quality preservation, provides a theoretical basis for the practical application of preharvest GA3 treatment in apple production, and offers a feasible technical strategy to mitigate postharvest quality loss and improve economic benifits.
{"title":"Preharvest Gibberellic acid (GA3) treatment improves postharvest apple fruit quality by modulating the GABA shunt and volatile compounds accumulation","authors":"Xiaoyun Mao , Niuniu Song , Yali Li , Zhou Si , Yi Luo , Xinying Zhang , Shuo Wang , Yuduan Ding , Yamei Ren","doi":"10.1016/j.fbio.2026.108327","DOIUrl":"10.1016/j.fbio.2026.108327","url":null,"abstract":"<div><div>As a typical climacteric fruit, apple undergo quality deterioration during postharvest storage, leading to reduced economic benefits, especially at room temperature. This study investigated the effects of preharvest gibberellin acid(GA<sub>3</sub>) application on the storage quality, γ-aminobutyric acid(GABA) shunt and volatile organic compounds(VOCs) of apples. The results showed that GA<sub>3</sub> treatment effectively inhibited ethylene production rate, maintained ascorbic acid (ASA) and total phenol (TP) content, and increased endogenous levels of GABA and glutamic acid (Glu). Meanwhile, GA<sub>3</sub> enhanced glutamate decarboxylase(GAD) activity and upregulated MdGAD expression, while inhibiting γ-Aminobutyrate transaminase(GABA-T) activity and downregulating MdGABA-T expression. In addition, GA<sub>3</sub>-treated fruit retained higher level of VOCs during storage compared to the CK. These findings indicated that preharvest GA<sub>3</sub> application improved apple storage quality by coordinately regulating the GABA shunt and VOCs profiles. This finding reveals a novel regulatory pathway of GA<sub>3</sub> in fruit postharvest quality preservation, provides a theoretical basis for the practical application of preharvest GA<sub>3</sub> treatment in apple production, and offers a feasible technical strategy to mitigate postharvest quality loss and improve economic benifits.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108327"},"PeriodicalIF":5.9,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-19DOI: 10.1016/j.fbio.2026.108331
Lin Liu , Lei Zhang , Yangbo Jiao , Shimin Zhu , Jicheng Wang , Yanan Xia , Musu Zha
This study aimed to identify the optimal ratio of Lactiplantibacillus plantarum LP315 (LP315) and Streptococcus salivarius subsp. thermophilus S10 (S10) and to evaluate the effects of co-fermented milk during storage. The physicochemical properties of co-fermented milk produced using different LP315:S10 ratios (1:1, 1:10, 10:1, 1:100, and 1:1000) were systematically assessed. Co-fermentation at a 1:1 ratio yielded fermented milk with superior viable counts, acidity, viscosity, water-holding capacity, texture, and sensory attributes after 1 day of storage. Based on this optimal ratio, the physicochemical properties of co-fermented milk were further compared with those of single-strain fermented milks on days 1, 7, 14, and 21 of storage. The results showed that co-fermented milk showed improved physicochemical characteristics compared with single-strain fermented milks, particularly on day 1. Untargeted metabolomics analysis identified 12 key differential metabolites significantly enriched in co-fermented milk and associated with flavor and functionality, including carbohydrates (D-glucose and lacto-N-tetraose), vitamins (pyridoxal and pantothenic acid), organic acids (L-2-hydroxyhexanoic acid, 3-(3-hydroxyphenyl) propionic acid, and L-lactic acid), and amino acids (phenylalanine, leucine, proline, glutamic acid, and threonine). These findings highlight LP315 as a promising adjunct strain for use with commercial starters in the production of functional fermented dairy products.
本研究旨在确定植物乳杆菌LP315 （LP315）与唾液链球菌亚种的最佳配比。并评估共发酵乳在储存期间的效果。对不同LP315:S10比例（1:1、1:10、10:1、1:100和1:100）下产的共发酵乳的理化性质进行了系统评价。以1:1的比例共发酵得到的发酵乳在1天后具有优越的活菌数、酸度、粘度、保水能力、质地和感官属性。在此基础上，进一步比较了共发酵乳与单菌种发酵乳在贮藏第1、7、14、21天的理化性质。结果表明，与单菌种发酵乳相比，共发酵乳的理化特性有所改善，特别是在第1天。非靶向代谢组学分析确定了12种关键的差异代谢物，这些代谢物在共发酵乳中显著富集，并与风味和功能相关，包括碳水化合物（d -葡萄糖和乳酸- n -四糖）、维生素（吡脲醛和泛酸）、有机酸（l -2-羟基己酸、3-（3-羟基苯基）丙酸和l -乳酸）和氨基酸（苯丙氨酸、亮氨酸、脯氨酸、谷氨酸和苏氨酸）。这些发现表明LP315是一种很有前途的辅助菌株，可用于生产功能性发酵乳制品的商业发酵剂。
{"title":"Synergistic enhancement of physicochemical properties, flavor, and functionality of fermented milk through co-fermentation with Lactiplantibacillus plantarum LP315 and Streptococcus salivarius subsp. thermophilus S10","authors":"Lin Liu , Lei Zhang , Yangbo Jiao , Shimin Zhu , Jicheng Wang , Yanan Xia , Musu Zha","doi":"10.1016/j.fbio.2026.108331","DOIUrl":"10.1016/j.fbio.2026.108331","url":null,"abstract":"<div><div>This study aimed to identify the optimal ratio of <em>Lactiplantibacillus plantarum</em> LP315 (LP315) and <em>Streptococcus salivarius</em> subsp. <em>thermophilus</em> S10 (S10) and to evaluate the effects of co-fermented milk during storage. The physicochemical properties of co-fermented milk produced using different LP315:S10 ratios (1:1, 1:10, 10:1, 1:100, and 1:1000) were systematically assessed. Co-fermentation at a 1:1 ratio yielded fermented milk with superior viable counts, acidity, viscosity, water-holding capacity, texture, and sensory attributes after 1 day of storage. Based on this optimal ratio, the physicochemical properties of co-fermented milk were further compared with those of single-strain fermented milks on days 1, 7, 14, and 21 of storage. The results showed that co-fermented milk showed improved physicochemical characteristics compared with single-strain fermented milks, particularly on day 1. Untargeted metabolomics analysis identified 12 key differential metabolites significantly enriched in co-fermented milk and associated with flavor and functionality, including carbohydrates (D-glucose and lacto-N-tetraose), vitamins (pyridoxal and pantothenic acid), organic acids (L-2-hydroxyhexanoic acid, 3-(3-hydroxyphenyl) propionic acid, and L-lactic acid), and amino acids (phenylalanine, leucine, proline, glutamic acid, and threonine). These findings highlight LP315 as a promising adjunct strain for use with commercial starters in the production of functional fermented dairy products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108331"},"PeriodicalIF":5.9,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Herbal lozenges offer convenient nutraceutical release, yet limited studies have systematically evaluated the combined effect of encapsulating agents on bioactive retention, release kinetics, and functional properties. This study addresses this gap by developing liquorice root-, clove-, and ginger-based lozenges using cornstarch and guar gum.
Methods
Lozenges with varying formulations were prepared and characterized for physicochemical properties (hardness, friability, disintegration, color), proximate composition, phytochemical content, bioactive retention (total phenolics, antioxidant activity, glycyrrhizin), sensory attributes, microbiological stability, and In vitro release kinetics. FTIR and SEM analyses assessed molecular interactions and microstructure.
Results
Cornstarch lozenges were harder, less friable, and delivered more sustained release, while guar gum matrices released bioactives faster and disintegrated more slowly. Phytochemical analysis confirmed glycosides, flavonoids, phenolics, saponins, phytosterols, coumarins, and tannins, with higher retention in liquorice-rich formulations. Bioactive evaluation revealed maximal total phenolic content, antioxidant activity, and glycyrrhizin in S2C and S2G. Release kinetics followed a biphasic, concentration-dependent pattern (first-order and Korsmeyer–Peppas models). Sensory evaluation identified S2C as the most acceptable option (8.6 ± 0.3), and microbiological stability indicated a shelf life of 49 days.
Conclusion
Cornstarch and guar gum differentially modulate the lozenge microstructure, bioactive stability, and sustained release, providing a novel strategy for the oral release of nutraceutical herbal compounds. Future work may focus on extending shelf life, incorporating additional bioactives, and exploring targeted oral release of nutraceutical bioactives for enhanced therapeutic efficacy.
{"title":"Development of polysaccharide-based encapsulated herbal lozenges for sustained oral release of glycyrrhizin and phenolic bioactives","authors":"Chirantan Sandip Saigaonkar , Mangal Vishnu Talpade , Rohit Srivastava , Ram Kaduji Gadhave","doi":"10.1016/j.fbio.2026.108324","DOIUrl":"10.1016/j.fbio.2026.108324","url":null,"abstract":"<div><h3>Background</h3><div>Herbal lozenges offer convenient nutraceutical release, yet limited studies have systematically evaluated the combined effect of encapsulating agents on bioactive retention, release kinetics, and functional properties. This study addresses this gap by developing liquorice root-, clove-, and ginger-based lozenges using cornstarch and guar gum.</div></div><div><h3>Methods</h3><div>Lozenges with varying formulations were prepared and characterized for physicochemical properties (hardness, friability, disintegration, color), proximate composition, phytochemical content, bioactive retention (total phenolics, antioxidant activity, glycyrrhizin), sensory attributes, microbiological stability, and <em>In vitro</em> release kinetics. FTIR and SEM analyses assessed molecular interactions and microstructure.</div></div><div><h3>Results</h3><div>Cornstarch lozenges were harder, less friable, and delivered more sustained release, while guar gum matrices released bioactives faster and disintegrated more slowly. Phytochemical analysis confirmed glycosides, flavonoids, phenolics, saponins, phytosterols, coumarins, and tannins, with higher retention in liquorice-rich formulations. Bioactive evaluation revealed maximal total phenolic content, antioxidant activity, and glycyrrhizin in S2C and S2G. Release kinetics followed a biphasic, concentration-dependent pattern (first-order and Korsmeyer–Peppas models). Sensory evaluation identified S2C as the most acceptable option (8.6 ± 0.3), and microbiological stability indicated a shelf life of 49 days.</div></div><div><h3>Conclusion</h3><div>Cornstarch and guar gum differentially modulate the lozenge microstructure, bioactive stability, and sustained release, providing a novel strategy for the oral release of nutraceutical herbal compounds. Future work may focus on extending shelf life, incorporating additional bioactives, and exploring targeted oral release of nutraceutical bioactives for enhanced therapeutic efficacy.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108324"},"PeriodicalIF":5.9,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-18DOI: 10.1016/j.fbio.2026.108325
Xitong Wang , Suhao Sun , Zhaoyi Fan , Xiaoxia Liu , Huiting Zhang , Jinhua Hu , Peng Zhou
The structure and functionality of pectin-protein puree are governed by protein architecture and pH, yet links between conformation, network assembly, and oral functionality remain unclear. This study examines how globular whey protein isolate (WPI), disordered sodium caseinate (SC), and colloidal micellar casein concentrate (MCC) regulate the assembly, rheology, and lubrication of pectin-rich purees at pH 3.6 and pH 6.3. At pH 3.6, electrostatic complexation driven by protein-pectin charge heterogeneity produced cohesive and elastic networks in SC and MCC systems, while WPI interacted weakly with the pectin matrix. At pH 6.3, reduced electrostatic attraction shifted dominant interactions toward hydrophobic association and hydrogen bonding, resulting in softer and more lubricating structures. Microstructural observations showed dense flocculated clusters in SC and MCC systems and fine-stranded networks in WPI systems. Rheological and tribological analyses indicated that protein conformation and interfacial complexation are determinants of macroscopic texture and lubrication behavior. Overall, these findings establish a molecular-to-macroscale framework for designing pH-regulated pectin-protein puree design beyond viscosity-based criteria for dysphagia-friendly foods.
{"title":"pH-regulated pectin-protein purees tailored by protein molecular architecture for dysphagia-friendly food design","authors":"Xitong Wang , Suhao Sun , Zhaoyi Fan , Xiaoxia Liu , Huiting Zhang , Jinhua Hu , Peng Zhou","doi":"10.1016/j.fbio.2026.108325","DOIUrl":"10.1016/j.fbio.2026.108325","url":null,"abstract":"<div><div>The structure and functionality of pectin-protein puree are governed by protein architecture and pH, yet links between conformation, network assembly, and oral functionality remain unclear. This study examines how globular whey protein isolate (WPI), disordered sodium caseinate (SC), and colloidal micellar casein concentrate (MCC) regulate the assembly, rheology, and lubrication of pectin-rich purees at pH 3.6 and pH 6.3. At pH 3.6, electrostatic complexation driven by protein-pectin charge heterogeneity produced cohesive and elastic networks in SC and MCC systems, while WPI interacted weakly with the pectin matrix. At pH 6.3, reduced electrostatic attraction shifted dominant interactions toward hydrophobic association and hydrogen bonding, resulting in softer and more lubricating structures. Microstructural observations showed dense flocculated clusters in SC and MCC systems and fine-stranded networks in WPI systems. Rheological and tribological analyses indicated that protein conformation and interfacial complexation are determinants of macroscopic texture and lubrication behavior. Overall, these findings establish a molecular-to-macroscale framework for designing pH-regulated pectin-protein puree design beyond viscosity-based criteria for dysphagia-friendly foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108325"},"PeriodicalIF":5.9,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-17DOI: 10.1016/j.fbio.2026.108314
Estefanía Valero-Cases, Alba Reboredo-González, María José Frutos
The growing demand for plant-based functional foods has driven the search for new alternatives. This study focused on the development and characterization of vegan probiotic jellies based on carrageenan and tomato and peach juices. The objective was to evaluate the production process and compare the different formulations in terms of probiotic viability, physicochemical and techno-functional properties, and sensory acceptability. The production process resulted in high initial probiotic viability in the jellies (>108 CFU/g), confirming the suitability of the gel matrix. Comparisons between samples showed that the juice-based jellies maintained the highest viability for 28 days, and the carrageenan matrix offered a more effective protection than liquid beverages during simulated digestion. The physicochemical results confirmed the high stability of the gel matrix. Furthermore, the fermentative action of the probiotic led to functional bioenrichment, resulting in a significant increase in reducing power (FRAP) and total polyphenols. The sensory evaluation showed high overall acceptability, the pre-fermented juice samples being the ones with highest scores for flavor and sweetness. In conclusion, the combination of carrageenan with fermented fruit juices is a promising delivery system that optimizes probiotic survival, nutraceutical profile, and organoleptic acceptability.
{"title":"Development and characterization of plant-based probiotic jellies: Impact of juice fermentation on physicochemical, functional and sensory properties","authors":"Estefanía Valero-Cases, Alba Reboredo-González, María José Frutos","doi":"10.1016/j.fbio.2026.108314","DOIUrl":"10.1016/j.fbio.2026.108314","url":null,"abstract":"<div><div>The growing demand for plant-based functional foods has driven the search for new alternatives. This study focused on the development and characterization of vegan probiotic jellies based on carrageenan and tomato and peach juices. The objective was to evaluate the production process and compare the different formulations in terms of probiotic viability, physicochemical and techno-functional properties, and sensory acceptability. The production process resulted in high initial probiotic viability in the jellies (>10<sup>8</sup> CFU/g), confirming the suitability of the gel matrix. Comparisons between samples showed that the juice-based jellies maintained the highest viability for 28 days, and the carrageenan matrix offered a more effective protection than liquid beverages during simulated digestion. The physicochemical results confirmed the high stability of the gel matrix. Furthermore, the fermentative action of the probiotic led to functional bioenrichment, resulting in a significant increase in reducing power (FRAP) and total polyphenols. The sensory evaluation showed high overall acceptability, the pre-fermented juice samples being the ones with highest scores for flavor and sweetness. In conclusion, the combination of carrageenan with fermented fruit juices is a promising delivery system that optimizes probiotic survival, nutraceutical profile, and organoleptic acceptability.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108314"},"PeriodicalIF":5.9,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-17DOI: 10.1016/j.fbio.2026.108323
Yixuan Wang , Jie Ning , Yuanyuan Wang , Yinghu Ma , Tengzhen Ma , Yumei Jiang , Min Li , Antonio Morata , Bo Zhang
The interaction of flavors in food pairings has long been a focal point in food science and sensory research. Particularly in complex food pairings such as wine and seafood, the interplay of flavor compounds can lead to enhanced or altered sensory experiences. However, the molecular mechanisms underlying these interactions remain insufficiently elucidated. Therefore, this study aims to investigate the molecular mechanisms behind food pairings, focusing on the impact of pyrazine-based aroma compounds in Sauvignon Blanc wine on the perception of key umami substances in oysters, including glutamic acid (Glu), 5′-inosinic acid (IMP), and the umami peptide Phe-Asn-Lys-Glu-Glu (FNKEE), using an electronic tongue, molecular docking, molecular dynamics simulations, and sensory evaluations. The results demonstrate that 3-sec-butyl-2-methoxypyrazine (SBMP), 3-isopropyl-2-methoxypyrazine (IPMP), 3-isobutyl-2-methoxypyrazine (IBMP), and 3-ethyl-2-methoxypyrazine (EMP) significantly enhanced umami perception through cross-modal interactions. Molecular docking and dynamics simulations revealed that pyrazines reduced the binding free energy between umami ligands and T1R1/T1R3 receptors via hydrogen bonding and hydrophobic interactions. Moreover, the reduction in binding energy correlated with the bulkiness and topological complexity of the substituent at the 3-position of the pyrazine ring, following the trend: SBMP > IPMP > IBMP > EMP. This study provides a preliminary molecular-level explanation for the flavor interaction mechanism between Sauvignon Blanc wine and oysters, offering a scientific rationale for this classic pairing.
{"title":"Pyrazine-driven umami enhancement in the Sauvignon Blanc-oyster food pairing: Elucidated through electronic tongue analyses and molecular simulations","authors":"Yixuan Wang , Jie Ning , Yuanyuan Wang , Yinghu Ma , Tengzhen Ma , Yumei Jiang , Min Li , Antonio Morata , Bo Zhang","doi":"10.1016/j.fbio.2026.108323","DOIUrl":"10.1016/j.fbio.2026.108323","url":null,"abstract":"<div><div>The interaction of flavors in food pairings has long been a focal point in food science and sensory research. Particularly in complex food pairings such as wine and seafood, the interplay of flavor compounds can lead to enhanced or altered sensory experiences. However, the molecular mechanisms underlying these interactions remain insufficiently elucidated. Therefore, this study aims to investigate the molecular mechanisms behind food pairings, focusing on the impact of pyrazine-based aroma compounds in Sauvignon Blanc wine on the perception of key umami substances in oysters, including glutamic acid (Glu), 5′-inosinic acid (IMP), and the umami peptide Phe-Asn-Lys-Glu-Glu (FNKEE), using an electronic tongue, molecular docking, molecular dynamics simulations, and sensory evaluations. The results demonstrate that 3-sec-butyl-2-methoxypyrazine (SBMP), 3-isopropyl-2-methoxypyrazine (IPMP), 3-isobutyl-2-methoxypyrazine (IBMP), and 3-ethyl-2-methoxypyrazine (EMP) significantly enhanced umami perception through cross-modal interactions. Molecular docking and dynamics simulations revealed that pyrazines reduced the binding free energy between umami ligands and T1R1/T1R3 receptors via hydrogen bonding and hydrophobic interactions. Moreover, the reduction in binding energy correlated with the bulkiness and topological complexity of the substituent at the 3-position of the pyrazine ring, following the trend: SBMP > IPMP > IBMP > EMP. This study provides a preliminary molecular-level explanation for the flavor interaction mechanism between Sauvignon Blanc wine and oysters, offering a scientific rationale for this classic pairing.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108323"},"PeriodicalIF":5.9,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-17DOI: 10.1016/j.fbio.2026.108317
Qichen Huang , Kangzhou Huang , Bin Wang , Li Pan
To address the low efficiency of genetic manipulation and poor hyphal morphology control in Aspergillus oryzae, this study developed a synthetic biology toolkit and identified a key genetic target for morphological engineering. The toolkit features an RNP-mediated rapid knockout system, serine integrase-based gene integration, and a pipeline for screening high-activity neutral genomic sites. Systematic deletion of seven cell wall integrity-related genes revealed that disruption of the chitin synthase gene chsY most effectively enhanced protein secretion. The ΔchsY mutant exhibited a 34.8 % increase in hyphal diameter and a 30.6 % reduction in culture viscosity, coupled with upregulated secretory pathways and an activated unfolded protein response (UPR). Applying this discovery, we engineered a strain expressing a heterologous lipase (TLL), achieving a 52 % increase in extracellular activity in flasks. This benefit scaled to bioreactors, with a 42 % higher enzyme titer and ∼50 % lower viscosity. Our work provides both a genetic toolkit and a scalable engineering strategy (chsY deletion) to enhance A. oryzae as a cell factory for industrial enzyme production.
{"title":"Engineering Aspergillus oryzae for enhanced heterologous protein production by synthetic biology toolkit development and morphology control","authors":"Qichen Huang , Kangzhou Huang , Bin Wang , Li Pan","doi":"10.1016/j.fbio.2026.108317","DOIUrl":"10.1016/j.fbio.2026.108317","url":null,"abstract":"<div><div>To address the low efficiency of genetic manipulation and poor hyphal morphology control in <em>Aspergillus oryzae</em>, this study developed a synthetic biology toolkit and identified a key genetic target for morphological engineering. The toolkit features an RNP-mediated rapid knockout system, serine integrase-based gene integration, and a pipeline for screening high-activity neutral genomic sites. Systematic deletion of seven cell wall integrity-related genes revealed that disruption of the chitin synthase gene <em>chsY</em> most effectively enhanced protein secretion. The Δ<em>chsY</em> mutant exhibited a 34.8 % increase in hyphal diameter and a 30.6 % reduction in culture viscosity, coupled with upregulated secretory pathways and an activated unfolded protein response (UPR). Applying this discovery, we engineered a strain expressing a heterologous lipase (TLL), achieving a 52 % increase in extracellular activity in flasks. This benefit scaled to bioreactors, with a 42 % higher enzyme titer and ∼50 % lower viscosity. Our work provides both a genetic toolkit and a scalable engineering strategy (<em>chsY</em> deletion) to enhance <em>A. oryzae</em> as a cell factory for industrial enzyme production.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108317"},"PeriodicalIF":5.9,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-16DOI: 10.1016/j.fbio.2026.108322
Zhijun Guo , Yue Wang , Yajuan Li , Hongli Yang , Lulu Song , Tingting Ma , Yulin Fang , Xiangyu Sun
Blueberry wine presents a novel and promising alternative to traditional grape wines, with its pronounced freshness, floral, and fruity aroma being particularly appealing to consumers. However, the key aroma-active compounds responsible for its freshness-associated aroma were unclear. This study determined the characteristics of aroma compounds among eighteen blueberry wine samples (including seven commercial blueberry wines and eleven lab-brewed blueberry wines) by sensomics. A total of 132 aroma compounds were quantified by two-dimensional gas chromatography and time-of-flight mass spectrometry. Gas chromatography-olfactometry and odor activity values indicated that 31 aroma-active compounds were the major aroma contributors in blueberry wines. Orthogonal partial least squares-discriminant analysis results showed that freshness demonstrates a positive correlation with floral, and isopentanol, linalool, geraniol, β-myrcene and β-damascone exhibited a positive correlation with freshness aroma attributes. The recombination, omission and addition tests clarified that linalool and geraniol contributed to the freshness attribute most. Whereas ethyl 2-methylbutyrate, ethyl 2-furoate and LIMETOL are aging markers, they do not directly cause freshness decline. This study provides important reference information to further enhance the blueberry wine's quality and appeal.
{"title":"Decoding the aroma of freshness: The characterization of universal key aroma compounds in blueberry wines through sensomics methods","authors":"Zhijun Guo , Yue Wang , Yajuan Li , Hongli Yang , Lulu Song , Tingting Ma , Yulin Fang , Xiangyu Sun","doi":"10.1016/j.fbio.2026.108322","DOIUrl":"10.1016/j.fbio.2026.108322","url":null,"abstract":"<div><div>Blueberry wine presents a novel and promising alternative to traditional grape wines, with its pronounced freshness, floral, and fruity aroma being particularly appealing to consumers. However, the key aroma-active compounds responsible for its freshness-associated aroma were unclear. This study determined the characteristics of aroma compounds among eighteen blueberry wine samples (including seven commercial blueberry wines and eleven lab-brewed blueberry wines) by sensomics. A total of 132 aroma compounds were quantified by two-dimensional gas chromatography and time-of-flight mass spectrometry. Gas chromatography-olfactometry and odor activity values indicated that 31 aroma-active compounds were the major aroma contributors in blueberry wines. Orthogonal partial least squares-discriminant analysis results showed that freshness demonstrates a positive correlation with floral, and isopentanol, linalool, geraniol, <em>β</em>-myrcene and <em>β</em>-damascone exhibited a positive correlation with freshness aroma attributes. The recombination, omission and addition tests clarified that linalool and geraniol contributed to the freshness attribute most. Whereas ethyl 2-methylbutyrate, ethyl 2-furoate and LIMETOL are aging markers, they do not directly cause freshness decline. This study provides important reference information to further enhance the blueberry wine's quality and appeal.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108322"},"PeriodicalIF":5.9,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-16DOI: 10.1016/j.fbio.2026.108320
Xuemei Dai , Kaili Zhang , Zhuo Yao , Hao Li , Ruixin Lin , Wenwen Zhang , Yunhua Hu , Haixia Wang , Shangzhi Xu , Li Zhang
Flavonoids are one of the principal bioactive components in Salix songarica flowers (S. songarica 'H'), and drying is critical for their preservation. To address this knowledge gap and identify the optimal processing strategy, four drying methods—freeze-drying (FD), vacuum microwave drying (WD), natural drying (ND), and hot-air drying (HD)—were systematically compared using UHPLC–MS/MS-based targeted metabolomics. A total of 673 flavonoid compounds were identified. FD most effectively preserved total flavonoid content and in vitro antioxidant capacity (DPPH, ABTS+, FRAP), with a strong positive correlation observed between them. Comparative analyses revealed 55, 95, and 67 differentially accumulated metabolites (DAMs) in the FD vs. WD, FD vs. ND, and FD vs. HD groups, respectively; these DAMs were mainly enriched in the flavonoid biosynthesis pathway. Notably, FD maintained the integrity of the flavonoid metabolic network under low-temperature, oxygen-limited conditions, thereby optimally preserving the phytochemical quality of S. songarica 'H'. This study provides the first metabolomic evidence to guide the optimization of drying processes for this distinctive botanical resource.
{"title":"Widely targeted metabolomics of Salix songarica flowers: impact of drying methods on flavonoid profiles and antioxidant capacity","authors":"Xuemei Dai , Kaili Zhang , Zhuo Yao , Hao Li , Ruixin Lin , Wenwen Zhang , Yunhua Hu , Haixia Wang , Shangzhi Xu , Li Zhang","doi":"10.1016/j.fbio.2026.108320","DOIUrl":"10.1016/j.fbio.2026.108320","url":null,"abstract":"<div><div>Flavonoids are one of the principal bioactive components in <em>Salix songarica</em> flowers (<em>S. songarica</em> 'H'), and drying is critical for their preservation. To address this knowledge gap and identify the optimal processing strategy, four drying methods—freeze-drying (FD), vacuum microwave drying (WD), natural drying (ND), and hot-air drying (HD)—were systematically compared using UHPLC–MS/MS-based targeted metabolomics. A total of 673 flavonoid compounds were identified. FD most effectively preserved total flavonoid content and <em>in vitro</em> antioxidant capacity (DPPH, ABTS<sup>+</sup>, FRAP), with a strong positive correlation observed between them. Comparative analyses revealed 55, 95, and 67 differentially accumulated metabolites (DAMs) in the FD vs. WD, FD vs. ND, and FD vs. HD groups, respectively; these DAMs were mainly enriched in the flavonoid biosynthesis pathway. Notably, FD maintained the integrity of the flavonoid metabolic network under low-temperature, oxygen-limited conditions, thereby optimally preserving the phytochemical quality of <em>S. songarica</em> 'H'. This study provides the first metabolomic evidence to guide the optimization of drying processes for this distinctive botanical resource.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108320"},"PeriodicalIF":5.9,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号