Pub Date : 2026-01-22DOI: 10.1016/j.fbio.2026.108351
Wenjia He , Tiantian Dong , Yiwei Zhang , Maaria Kortesniemi , Shuxun Liu , Yuting Ding , Xuxia Zhou , Oskar Laaksonen , Baoru Yang
Yeast-driven alcoholic fermentation is widely applied to process fruits into value-added beverages. Fruit genotypes, yeast strains, and beverage production methods significantly influence the diversity and quality of alcoholic beverages. Traditionally, Saccharomyces cerevisiae is regarded as the most commercially important yeast in the alcoholic beverage production markets, whereas other Saccharomyces and non-Saccharomyces is considered to be either harmful or useless. However, the interest of applying these yeasts in numerous innovative yeast fermented alcoholic fruit-based beverages is growing due to their advantageous flavor attributions. In this review, the strategies for enhancing volatile properties and aroma and flavor complexity of alcoholic beverage fermentation were critically examined with a special emphasis on fruit types and yeast strains, as well as their impacts on the quality of alcoholic beverages. The current challenges and future prospects were also discussed on the development of desirable alcoholic beverage production.
{"title":"Yeast fermented alcoholic fruit beverages: A systematic review","authors":"Wenjia He , Tiantian Dong , Yiwei Zhang , Maaria Kortesniemi , Shuxun Liu , Yuting Ding , Xuxia Zhou , Oskar Laaksonen , Baoru Yang","doi":"10.1016/j.fbio.2026.108351","DOIUrl":"10.1016/j.fbio.2026.108351","url":null,"abstract":"<div><div>Yeast-driven alcoholic fermentation is widely applied to process fruits into value-added beverages. Fruit genotypes, yeast strains, and beverage production methods significantly influence the diversity and quality of alcoholic beverages. Traditionally, <em>Saccharomyces cerevisiae</em> is regarded as the most commercially important yeast in the alcoholic beverage production markets, whereas other <em>Saccharomyces</em> and non-<em>Saccharomyces</em> is considered to be either harmful or useless. However, the interest of applying these yeasts in numerous innovative yeast fermented alcoholic fruit-based beverages is growing due to their advantageous flavor attributions. In this review, the strategies for enhancing volatile properties and aroma and flavor complexity of alcoholic beverage fermentation were critically examined with a special emphasis on fruit types and yeast strains, as well as their impacts on the quality of alcoholic beverages. The current challenges and future prospects were also discussed on the development of desirable alcoholic beverage production.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108351"},"PeriodicalIF":5.9,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076313","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 : 2026-01-22DOI: 10.1016/j.fbio.2026.108357
Mingjing Zheng , Huan Ouyang , Luan Zhao , Yanbing Zhu , Zhipeng Li , Hui Ni , Zedong Jiang , Tao Hong
In vitro gut microbiota fermentation characteristics and anti-adipogenic effect of Bangia fusco-purpurea polysaccharide extracted with ultra-high pressure assisted extraction (UBFP) were investigated. Compared with polysaccharide obtained with traditional hot water extraction (BFP), UBFP significantly increased intestinal flora diversity and induced a beneficial shift in the microbial composition, which could suppress the growth of opportunistic pathogens such as Escherichia-Shigella and Streptococcus, while enriching the abundance of beneficial bacteria such as Enterococcus. Both BFP and UBFP increased short-chain fatty acids (SCFAs) production, particularly acetic acid. The total SCFAs content in the UBFP group showed a 1.83-fold greater increase than that in the BFP group relative to the control. Furthermore, UBFP fermented products could better inhibit 3T3-L1 preadipocytes from differentiating into mature adipocytes as well as lowering triglyceride and total cholesterol contents and inhibiting lipid droplet formation. Notably, the reduction of TG content by UBFP fermented products showed 1.07- to 2.87-fold greater efficacy than BFP fermented products (p < 0.05). Western blot analysis revealed that UBFP fermentation products upregulated the pAMPK/AMPK ratio and downregulated PPARγ expression in 3T3-L1 cells, suggesting that the anti-adipogenic effect may be mediated through activation of the AMPK signaling pathway and inhibition of PPARγ expression. Although these bioactivities of UBFP were assessed using in vitro models and requires further validation through in vivo studies, this research nevertheless provided valuable insights into the potential role of UBFP in promoting intestinal health and regulating lipid metabolism.
{"title":"Ultra-high pressure assisted extraction improves fermentation characteristics and in vitro anti-adipogenic effect of Bangia fusco-purpurea polysaccharide","authors":"Mingjing Zheng , Huan Ouyang , Luan Zhao , Yanbing Zhu , Zhipeng Li , Hui Ni , Zedong Jiang , Tao Hong","doi":"10.1016/j.fbio.2026.108357","DOIUrl":"10.1016/j.fbio.2026.108357","url":null,"abstract":"<div><div><em>In vitro</em> gut microbiota fermentation characteristics and anti-adipogenic effect of <em>Bangia fusco-purpurea</em> polysaccharide extracted with ultra-high pressure assisted extraction (UBFP) were investigated. Compared with polysaccharide obtained with traditional hot water extraction (BFP), UBFP significantly increased intestinal flora diversity and induced a beneficial shift in the microbial composition, which could suppress the growth of opportunistic pathogens such as <em>Escherichia-Shigella</em> and <em>Streptococcus</em>, while enriching the abundance of beneficial bacteria such as <em>Enterococcus</em>. Both BFP and UBFP increased short-chain fatty acids (SCFAs) production, particularly acetic acid. The total SCFAs content in the UBFP group showed a 1.83-fold greater increase than that in the BFP group relative to the control. Furthermore, UBFP fermented products could better inhibit 3T3-L1 preadipocytes from differentiating into mature adipocytes as well as lowering triglyceride and total cholesterol contents and inhibiting lipid droplet formation. Notably, the reduction of TG content by UBFP fermented products showed 1.07- to 2.87-fold greater efficacy than BFP fermented products (<em>p</em> < 0.05). Western blot analysis revealed that UBFP fermentation products upregulated the pAMPK/AMPK ratio and downregulated PPARγ expression in 3T3-L1 cells, suggesting that the anti-adipogenic effect may be mediated through activation of the AMPK signaling pathway and inhibition of PPARγ expression. Although these bioactivities of UBFP were assessed using <em>in vitro</em> models and requires further validation through <em>in vivo</em> studies, this research nevertheless provided valuable insights into the potential role of UBFP in promoting intestinal health and regulating lipid metabolism.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108357"},"PeriodicalIF":5.9,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076310","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 : 2026-01-21DOI: 10.1016/j.fbio.2026.108344
Mingwei Liu , Ke Zhao , Shufan Liu , Yaoheng Cui , Qing Kong , Dongxing Yu , Yunxiao Ma
In this study, a highly efficient and stable phospholipase A1 (PLA1) gene was cloned from Aspergillus oryzae and heterologously expressed in PichiaPink™. The optimized PLA1 achieved a maximum enzyme activity of 26.42 ± 0.38 U/mL, designated as P1pink. Through scale-up cultivation in a 50 L fermenter, the PLA1 activity reached 114.30 ± 1.41 U/mL, representing the highest reported activity of PLA1 in the Pichia expression system. Using fatty acids from fish oil and phosphatidylcholine (PC) from soybeans as substrates, immobilized PLA1 catalyzed transesterification to successfully synthesize PC containing ω-3 polyunsaturated fatty acids (PUFAs). Detailed investigations on immobilization were conducted, with 724 resin selected as the carrier; the enzyme activity of PLA1 more than doubled after immobilization. Through transesterification modification of PC, key reaction parameters were optimized to determine the optimal conditions: a substrate mass ratio of 1:5, enzyme addition of 25 %, reaction temperature of 60 °C, water addition of 0.75 %, and reaction time of 32 h. Under these conditions, the total incorporation rate of docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) reached 22.77 ± 0.62 %. Additionally, the immobilized PLA1 exhibited excellent reusability, retaining over 50 % of its initial activity after four repeated uses.
{"title":"Heterologous expression of phospholipase A1 gene in PichiaPink™ and optimization of catalytic conditions for phospholipid ω-3 fatty acid synthesis","authors":"Mingwei Liu , Ke Zhao , Shufan Liu , Yaoheng Cui , Qing Kong , Dongxing Yu , Yunxiao Ma","doi":"10.1016/j.fbio.2026.108344","DOIUrl":"10.1016/j.fbio.2026.108344","url":null,"abstract":"<div><div>In this study, a highly efficient and stable phospholipase A<sub>1</sub> (PLA<sub>1</sub>) gene was cloned from <em>Aspergillus oryzae</em> and heterologously expressed in PichiaPink™. The optimized PLA<sub>1</sub> achieved a maximum enzyme activity of 26.42 ± 0.38 U/mL, designated as <em>P1pink</em>. Through scale-up cultivation in a 50 L fermenter, the PLA<sub>1</sub> activity reached 114.30 ± 1.41 U/mL, representing the highest reported activity of PLA<sub>1</sub> in the <em>Pichia</em> expression system. Using fatty acids from fish oil and phosphatidylcholine (PC) from soybeans as substrates, immobilized PLA<sub>1</sub> catalyzed transesterification to successfully synthesize PC containing ω-3 polyunsaturated fatty acids (PUFAs). Detailed investigations on immobilization were conducted, with 724 resin selected as the carrier; the enzyme activity of PLA<sub>1</sub> more than doubled after immobilization. Through transesterification modification of PC, key reaction parameters were optimized to determine the optimal conditions: a substrate mass ratio of 1:5, enzyme addition of 25 %, reaction temperature of 60 °C, water addition of 0.75 %, and reaction time of 32 h. Under these conditions, the total incorporation rate of docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) reached 22.77 ± 0.62 %. Additionally, the immobilized PLA<sub>1</sub> exhibited excellent reusability, retaining over 50 % of its initial activity after four repeated uses.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108344"},"PeriodicalIF":5.9,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026247","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 : 2026-01-21DOI: 10.1016/j.fbio.2026.108346
Khaettareeya Pimsannil , Suriya Palamae , Yu Fu , Bin Zhang , Jun Tae Kim , Nurul Huda , Soottawat Benjakul
Precooked blue swimming crab (P-BSC) meat is of high demand but it is perishable with short shelf-life. The effective preservation is still required to maintain the quality and ensure the safety. Therefore, the effects of chitooligosaccharide-catechin conjugate (COSC) (100 and 200 ppm) and high-pressure processing (HPP, 500 MPa for 5 min), individually and in combination, on the microbiological, chemical, and sensory quality of P-BSC lump meat during refrigerated storage (4 ± 1 °C) were investigated. COSC alone slightly delayed microbial growth, while HPP completely inhibited bacterial proliferation up to day 15. The combination of HPP and COSC, particularly HPP + COSC (200 ppm), extended the shelf-life up to 24 days by keeping aerobic plate count below 5 log CFU/g and effectively eliminating Pseudomonas and Vibrio spp. Chemical indicators of spoilage (pH, TVB-N, and TMA-N contents) remained within acceptable limits, and lipid oxidation (PV and TBARS) was significantly retarded. Principal component analysis confirmed strong separation between treated and untreated groups, indicating the efficacy of treatments used. EPA and DHA were not affected after extended storage, while volatile compounds containing spoilage-related acids and esters were reduced. Metagenomic profiling showed that HPP + COSC200 treatment suppressed spoilage and pathogenic taxa (Pseudoalteromonas, Shewanella, and Vibrio), while non-pathogenic Carnobacterium spp. became dominant. Sensory evaluation confirmed no detrimental effects on appearance, texture, odor, or overall acceptability after 24 days. Overall, the combined HPP + COSC200 treatment effectively preserved P-BSC lump meat and extended its shelf-life without compromising the eating quality.
{"title":"High-pressure processing combined with chitooligosaccharide-catechin conjugate enhances quality and shelf-life of precooked crab meat","authors":"Khaettareeya Pimsannil , Suriya Palamae , Yu Fu , Bin Zhang , Jun Tae Kim , Nurul Huda , Soottawat Benjakul","doi":"10.1016/j.fbio.2026.108346","DOIUrl":"10.1016/j.fbio.2026.108346","url":null,"abstract":"<div><div>Precooked blue swimming crab (P-BSC) meat is of high demand but it is perishable with short shelf-life. The effective preservation is still required to maintain the quality and ensure the safety. Therefore, the effects of chitooligosaccharide-catechin conjugate (COSC) (100 and 200 ppm) and high-pressure processing (HPP, 500 MPa for 5 min), individually and in combination, on the microbiological, chemical, and sensory quality of P-BSC lump meat during refrigerated storage (4 ± 1 °C) were investigated. COSC alone slightly delayed microbial growth, while HPP completely inhibited bacterial proliferation up to day 15. The combination of HPP and COSC, particularly HPP + COSC (200 ppm), extended the shelf-life up to 24 days by keeping aerobic plate count below 5 log CFU/g and effectively eliminating <em>Pseudomonas</em> and <em>Vibrio</em> spp. Chemical indicators of spoilage (pH, TVB-N, and TMA-N contents) remained within acceptable limits, and lipid oxidation (PV and TBARS) was significantly retarded. Principal component analysis confirmed strong separation between treated and untreated groups, indicating the efficacy of treatments used. EPA and DHA were not affected after extended storage, while volatile compounds containing spoilage-related acids and esters were reduced. Metagenomic profiling showed that HPP + COSC200 treatment suppressed spoilage and pathogenic taxa (<em>Pseudoalteromonas</em>, <em>Shewanella,</em> and <em>Vibrio</em>), while non-pathogenic <em>Carnobacterium</em> spp. became dominant. Sensory evaluation confirmed no detrimental effects on appearance, texture, odor, or overall acceptability after 24 days. Overall, the combined HPP + COSC200 treatment effectively preserved P-BSC lump meat and extended its shelf-life without compromising the eating quality.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108346"},"PeriodicalIF":5.9,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026244","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 : 2026-01-21DOI: 10.1016/j.fbio.2026.108308
Yong-bo Liu, Wei Li
Panax ginseng has attracted considerable interest due to its notable pharmacological properties. Historically, research and applications have primarily focused on the roots and rhizomes, leading to the long-term neglect of the potentially valuable non-medicinal parts such as stems and leaves. Recent studies have shown that ginseng stems and leaves (GSL), which are rich in ginsenosides, amino acids, vitamins, and minerals, exhibit significant antioxidant, anti-inflammatory, and immunomodulatory activities. These properties create new opportunities for application in functional foods, dietary supplements, and cosmetics. Moreover, owing to their high ginsenoside content and cost-effectiveness, GSL have emerged as promising raw materials for extracting total ginsenosides and isolating individual ginsenosides, thereby facilitating the development of value-added products. This review provides a comprehensive evaluation of the bioactivities of GSL (including neuroprotective modulation, cardiovascular protection, antitumor activity, immune function enhancement, and anti-fatigue effects) and their potential in product development, with an emphasis on extraction, separation, ginsenoside transformation, the development of functional foods and dietary supplements. Finally, we discuss the translational implications and key challenges in translating bioactivity evidence into practical applications, thereby supporting the sustainable utilization of ginseng resources and the long-term development of the ginseng industry.
{"title":"From bioactivity to application: Utilization of non-medicinal ginseng stems and leaves","authors":"Yong-bo Liu, Wei Li","doi":"10.1016/j.fbio.2026.108308","DOIUrl":"10.1016/j.fbio.2026.108308","url":null,"abstract":"<div><div><em>Panax ginseng</em> has attracted considerable interest due to its notable pharmacological properties. Historically, research and applications have primarily focused on the roots and rhizomes, leading to the long-term neglect of the potentially valuable non-medicinal parts such as stems and leaves. Recent studies have shown that ginseng stems and leaves (GSL), which are rich in ginsenosides, amino acids, vitamins, and minerals, exhibit significant antioxidant, anti-inflammatory, and immunomodulatory activities. These properties create new opportunities for application in functional foods, dietary supplements, and cosmetics. Moreover, owing to their high ginsenoside content and cost-effectiveness, GSL have emerged as promising raw materials for extracting total ginsenosides and isolating individual ginsenosides, thereby facilitating the development of value-added products. This review provides a comprehensive evaluation of the bioactivities of GSL (including neuroprotective modulation, cardiovascular protection, antitumor activity, immune function enhancement, and anti-fatigue effects) and their potential in product development, with an emphasis on extraction, separation, ginsenoside transformation, the development of functional foods and dietary supplements. Finally, we discuss the translational implications and key challenges in translating bioactivity evidence into practical applications, thereby supporting the sustainable utilization of ginseng resources and the long-term development of the ginseng industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108308"},"PeriodicalIF":5.9,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076248","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 : 2026-01-21DOI: 10.1016/j.fbio.2026.108340
Huizhi Liu , Jiarong Li , Qinqin Qiao , Jiangying Shi , Nifei Wang , Fengming Liu , Zhuoyu Li , Shuhua Shan
Ulcerative colitis (UC) treatment depends on the balance of intestinal macrophages polarization and gut homeostasis. Plant-derived active peptides have emerged as a valuable resource for novel therapeutic agents of UC. In present study, Ziziphi Spinosae Semen peptides obtained by Lactobacillus reuteri SY523 (L. reuteri SY523) fermentation, FZSSP-L, significantly reduced the M1/M2 macrophage ratio, as evidenced by the decrease of M1 markers (CD86, iNOS) and the increase of M2 markers (CD206, Arg1), with a shifted cytokine profile characterized by the reduced TNF-α, IL-1β, IL-6 and elevated IL-10, suggesting its underlying anti-UC efficacy in vitro and in vivo. Meanwhile, FZSSP-L significantly remodeled the diversity and structure of the gut microbiota in UC mice, characterized by the enhanced abundances of probiotic bacteria, such as the Bacteroides sp. and Muribaculum intestinale, which was markedly negatively correlated with inflammatory-related indicators. Together, FZSSP-L from Ziziphi Spinosae Semen can alleviate UC through regulating the macrophages polarization and gut microbiota homeostasis, supporting its potential development as a nutraceutical for intestinal health.
{"title":"Enhanced bioactivity of Lactobacillus reuteri-fermented Ziziphi Spinosae Semen peptides in modulating macrophage polarization and gut homeostasis to ameliorate ulcerative colitis","authors":"Huizhi Liu , Jiarong Li , Qinqin Qiao , Jiangying Shi , Nifei Wang , Fengming Liu , Zhuoyu Li , Shuhua Shan","doi":"10.1016/j.fbio.2026.108340","DOIUrl":"10.1016/j.fbio.2026.108340","url":null,"abstract":"<div><div>Ulcerative colitis (UC) treatment depends on the balance of intestinal macrophages polarization and gut homeostasis. Plant-derived active peptides have emerged as a valuable resource for novel therapeutic agents of UC. In present study, <em>Ziziphi Spinosae Semen</em> peptides obtained by <em>Lactobacillus reuteri</em> SY523 (<em>L. reuteri</em> SY523) fermentation, FZSSP-L, significantly reduced the M1/M2 macrophage ratio, as evidenced by the decrease of M1 markers (CD86, iNOS) and the increase of M2 markers (CD206, Arg1), with a shifted cytokine profile characterized by the reduced TNF-α, IL-1β, IL-6 and elevated IL-10, suggesting its underlying anti-UC efficacy <em>in vitro</em> and <em>in vivo</em>. Meanwhile, FZSSP-L significantly remodeled the diversity and structure of the gut microbiota in UC mice, characterized by the enhanced abundances of probiotic bacteria<em>,</em> such as the <em>Bacteroides sp</em>. and <em>Muribaculum intestinale</em>, which was markedly negatively correlated with inflammatory-related indicators. Together, FZSSP-L from <em>Ziziphi Spinosae Semen</em> can alleviate UC through regulating the macrophages polarization and gut microbiota homeostasis, supporting its potential development as a nutraceutical for intestinal health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108340"},"PeriodicalIF":5.9,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026248","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 : 2026-01-20DOI: 10.1016/j.fbio.2026.108343
Yogesh Kumar , Lorenzo Italiano , Matthias Schmitt , Sayali Bhor , Florian Kiene , Arianna Ricci , Giuseppina Paola Parpinello , Andrea Versari
This study investigates dealcoholization approaches, including dialysis (Dia), osmotic distillation (OD), and a hybrid membrane system combining nanofiltration (NF) and OD (NF-OD), for producing dealcoholized white wines (≤0.5 % v/v ethanol) in compliance with regulatory standards. Physicochemical results showed an increase in density for all dealcoholized wines (DWs). OD showed no significant change in the total dry extract, and an increase in acidity and glycerol content compared to the original wine (OW). In contrast, Dia caused significant losses in acidity (−63 %), glycerol (−45 %), and dry extract (−32 %), while NF-OD showed intermediate effects. Minerals were best retained in OD and NF-OD, whereas Dia induced severe depletion (>80 % loss of K, Ca, Mg). Colour parameters for OD/NF-OD remained stable (ΔE < 1), while Dia showed perceptible differences (ΔE = 1.30). GC–MS analysis showed more than a 73 % reduction in volatile compounds in the produced DWs compared to OW, with esters and higher alcohols being the most affected. Sensory evaluation indicated reduced sweetness, hotness and body/fullness in all DWs, but NF-OD preserved acidity, bitterness, and overall acceptability comparable to OW, outperforming OD and Dia. NF-OD emerges as the optimal technique for quality preservation.
{"title":"Quality assessment of dealcoholized wines produced by dialysis, osmotic distillation, and hybrid membrane technologies","authors":"Yogesh Kumar , Lorenzo Italiano , Matthias Schmitt , Sayali Bhor , Florian Kiene , Arianna Ricci , Giuseppina Paola Parpinello , Andrea Versari","doi":"10.1016/j.fbio.2026.108343","DOIUrl":"10.1016/j.fbio.2026.108343","url":null,"abstract":"<div><div>This study investigates dealcoholization approaches, including dialysis (Dia), osmotic distillation (OD), and a hybrid membrane system combining nanofiltration (NF) and OD (NF-OD), for producing dealcoholized white wines (≤0.5 % v/v ethanol) in compliance with regulatory standards. Physicochemical results showed an increase in density for all dealcoholized wines (DWs). OD showed no significant change in the total dry extract, and an increase in acidity and glycerol content compared to the original wine (OW). In contrast, Dia caused significant losses in acidity (−63 %), glycerol (−45 %), and dry extract (−32 %), while NF-OD showed intermediate effects. Minerals were best retained in OD and NF-OD, whereas Dia induced severe depletion (>80 % loss of K, Ca, Mg). Colour parameters for OD/NF-OD remained stable (ΔE < 1), while Dia showed perceptible differences (ΔE = 1.30). GC–MS analysis showed more than a 73 % reduction in volatile compounds in the produced DWs compared to OW, with esters and higher alcohols being the most affected. Sensory evaluation indicated reduced sweetness, hotness and body/fullness in all DWs, but NF-OD preserved acidity, bitterness, and overall acceptability comparable to OW, outperforming OD and Dia. NF-OD emerges as the optimal technique for quality preservation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108343"},"PeriodicalIF":5.9,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075883","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 : 2026-01-20DOI: 10.1016/j.fbio.2026.108336
Xianjin Liu , Wei Zou , Bin Xie , Yufan Zhang , Haolan Han , Xiang Yu , Jun Liu , Yiwen Sun , Yuanliang Hu , Yanli Feng
Monascus pigments (MPs) are classified into three chromatic groups based on color: red, orange, and yellow. The chromatic classification of MPs can be influenced by carbon and nitrogen sources, though their regulatory mechanisms remain confusing. This study elucidated the molecular mechanisms by which fructose and ammonium sulfate drive the biased biosynthesis of yellow MPs through the analysis of colony and hyphal morphology, cellular state, MPs yield, metabolomics, and proteomics. Supplementation with fructose and ammonium sulfate during fermentation led to significantly enhanced growth, elevated intracellular NAD+ levels, improved cellular integrity, and reduced ROS accumulation in M. pilosus MS-1. Moreover, the biomass and yellow MPs represented 3.2-fold and 12.4-fold higher than those of the control, respectively. Metabolomic analysis revealed elevated levels of ascorbic acid, D-cysteine, and UDP-glucuronic acid in MS-1 under experimental conditions compared to controls, which predominantly enriched in metabolic pathways related to carbohydrate metabolism, amino acid biosynthesis, and vitamin metabolism. Proteomic analysis identified upregulated proteins implicated in MPs biosynthesis and energy metabolism, particularly sulfur metabolism-associated components including glutathione synthetase, phosphorylated proteins, redox regulators, and ATP-binding proteins. These components exhibit functional coupling with amino acid biosynthesis, polyketide synthesis, and carbon metabolism pathways. Fructose and ammonium sulfate synergistically boost yellow MPs production by stimulating growth, maintaining cellular reduction, and enhancing biosynthesis/energy metabolism via metabolic remodeling and key protein upregulation.
{"title":"Mechanism of fructose and ammonium sulfate preference regulation in yellow Monascus pigment production: a metabolomic and proteomic study","authors":"Xianjin Liu , Wei Zou , Bin Xie , Yufan Zhang , Haolan Han , Xiang Yu , Jun Liu , Yiwen Sun , Yuanliang Hu , Yanli Feng","doi":"10.1016/j.fbio.2026.108336","DOIUrl":"10.1016/j.fbio.2026.108336","url":null,"abstract":"<div><div><em>Monascus</em> pigments (MPs) are classified into three chromatic groups based on color: red, orange, and yellow. The chromatic classification of MPs can be influenced by carbon and nitrogen sources, though their regulatory mechanisms remain confusing. This study elucidated the molecular mechanisms by which fructose and ammonium sulfate drive the biased biosynthesis of yellow MPs through the analysis of colony and hyphal morphology, cellular state, MPs yield, metabolomics, and proteomics. Supplementation with fructose and ammonium sulfate during fermentation led to significantly enhanced growth, elevated intracellular NAD<sup>+</sup> levels, improved cellular integrity, and reduced ROS accumulation in <em>M. pilosus</em> MS-1. Moreover, the biomass and yellow MPs represented 3.2-fold and 12.4-fold higher than those of the control, respectively. Metabolomic analysis revealed elevated levels of ascorbic acid, D-cysteine, and UDP-glucuronic acid in MS-1 under experimental conditions compared to controls, which predominantly enriched in metabolic pathways related to carbohydrate metabolism, amino acid biosynthesis, and vitamin metabolism. Proteomic analysis identified upregulated proteins implicated in MPs biosynthesis and energy metabolism, particularly sulfur metabolism-associated components including glutathione synthetase, phosphorylated proteins, redox regulators, and ATP-binding proteins. These components exhibit functional coupling with amino acid biosynthesis, polyketide synthesis, and carbon metabolism pathways. Fructose and ammonium sulfate synergistically boost yellow MPs production by stimulating growth, maintaining cellular reduction, and enhancing biosynthesis/energy metabolism via metabolic remodeling and key protein upregulation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108336"},"PeriodicalIF":5.9,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034845","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 : 2026-01-20DOI: 10.1016/j.fbio.2026.108329
Cécile Touche, Vincenza Ferraro
Collagen peptides were investigated in-vitro as potential inhibitors of lipoxygenase, trypsin and monoamine oxidases (MAO), and proteins thermal denaturation. When overexpressed or dysregulated, those enzymes, and denatured proteins, mediate several inflammatory mechanisms, and also neurodegenerative diseases. Besides, they can compromise food and drugs storage. Several synthetic and plant compounds were investigated and applied as inhibitors; however, research on bioactive peptides is lagging behind, in particular if animal-derived. In this study, collagen was extracted from bovine bone by a French National Research Institute for Agriculture, Food and Environment (INRAE) patented process, and hydrolysed afterwards. Three endopeptidases were considered – bromelain, collagenase and papain – since they generate peptides that inhibit several oxidative species, which are linked to inflammation, cognitive decline, and loss of quality in several products. Two ratios enzyme/collagen (E/C), 1/20 and 1/50 (w/w), and two peptides sizes, ≤1000 Da and ≤3000, were considered. For the E/C 1/50, ≤1000 Da fraction, the synergy among peptides generated by the three proteases was evaluated. Significant biological activity emerged, which was mainly linked to the collagen protease specificity instead of peptides concentration. Lipoxygenase was inhibited by all the peptides, and those from collagenase showed the most important effect. Modulation of the trypsin activity was noticed; complete inhibition was obtained when the trypsin substrate was albumin. When that was casein, papain was the most effective protease, while bromelain and collagenase derived peptides increased the trypsin activity; this effect disappeared when peptides fractions were mixed. Only papain derived peptides were able to inhibit MAO. Outcome of this research can be considered encouraging for the investigated application.
{"title":"Inhibitory capacity of bovine bone collagen peptides towards inflammation mediators in-vitro - Impact of the hydrolysing protease, of peptides size and of peptides synergy","authors":"Cécile Touche, Vincenza Ferraro","doi":"10.1016/j.fbio.2026.108329","DOIUrl":"10.1016/j.fbio.2026.108329","url":null,"abstract":"<div><div>Collagen peptides were investigated <em>in-vitro</em> as potential inhibitors of lipoxygenase, trypsin and monoamine oxidases (MAO), and proteins thermal denaturation. When overexpressed or dysregulated, those enzymes, and denatured proteins, mediate several inflammatory mechanisms, and also neurodegenerative diseases. Besides, they can compromise food and drugs storage. Several synthetic and plant compounds were investigated and applied as inhibitors; however, research on bioactive peptides is lagging behind, in particular if animal-derived. In this study, collagen was extracted from bovine bone by a French National Research Institute for Agriculture, Food and Environment (INRAE) patented process, and hydrolysed afterwards. Three endopeptidases were considered – bromelain, collagenase and papain – since they generate peptides that inhibit several oxidative species, which are linked to inflammation, cognitive decline, and loss of quality in several products. Two ratios enzyme/collagen (E/C), 1/20 and 1/50 (w/w), and two peptides sizes, ≤1000 Da and ≤3000, were considered. For the E/C 1/50, ≤1000 Da fraction, the synergy among peptides generated by the three proteases was evaluated. Significant biological activity emerged, which was mainly linked to the collagen protease specificity instead of peptides concentration. Lipoxygenase was inhibited by all the peptides, and those from collagenase showed the most important effect. Modulation of the trypsin activity was noticed; complete inhibition was obtained when the trypsin substrate was albumin. When that was casein, papain was the most effective protease, while bromelain and collagenase derived peptides increased the trypsin activity; this effect disappeared when peptides fractions were mixed. Only papain derived peptides were able to inhibit MAO. Outcome of this research can be considered encouraging for the investigated application.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108329"},"PeriodicalIF":5.9,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076301","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 : 2026-01-20DOI: 10.1016/j.fbio.2026.108337
Ilaria Prezioso , Gabriele Fioschi , Maria Tufariello , Luigi Sanarica , Ignazio Zara , Francesco Grieco , Alessia Di Fraia , Gabriella Fiorentino , Vito Michele Paradiso
Commercial pectolytic enzymes are widely used in winemaking for must clarification, but their side activities remain scarcely explored. The present study evaluated three commercial clarification enzymes (E1, E2, E3) for their collateral activities and their technological impact in both laboratory-scale and pilot-scale rosé winemaking. Enzymatic assays revealed that E1 exhibited the broadest and most intense accessory activity profile, including significant hemicellulolytic and glycosidase activities. Laboratory trials highlighted beneficial side effects, including increased yeast assimilable nitrogen and decreased calcium ions, an impact of potential interest for calcium tartrate stabilization. Pilot-scale rosé winemaking with Bombino nero and Primitivo grapes demonstrated that clarification enzymes can significantly modulate rosé wine composition, affecting colour indices and volatile profiles in a cultivar-dependent manner. Commercial pectolytic preparations can be considered versatile enzymatic cocktails that can be tailored to grape properties to optimise wine complexity and stability, moving beyond basic clarification toward multienzyme engineering.
{"title":"Multienzyme engineering in the cellar: Versatile biotechnological potential of pectolytic-based clarification enzymes in rosé winemaking","authors":"Ilaria Prezioso , Gabriele Fioschi , Maria Tufariello , Luigi Sanarica , Ignazio Zara , Francesco Grieco , Alessia Di Fraia , Gabriella Fiorentino , Vito Michele Paradiso","doi":"10.1016/j.fbio.2026.108337","DOIUrl":"10.1016/j.fbio.2026.108337","url":null,"abstract":"<div><div>Commercial pectolytic enzymes are widely used in winemaking for must clarification, but their side activities remain scarcely explored. The present study evaluated three commercial clarification enzymes (E1, E2, E3) for their collateral activities and their technological impact in both laboratory-scale and pilot-scale rosé winemaking. Enzymatic assays revealed that E1 exhibited the broadest and most intense accessory activity profile, including significant hemicellulolytic and glycosidase activities. Laboratory trials highlighted beneficial side effects, including increased yeast assimilable nitrogen and decreased calcium ions, an impact of potential interest for calcium tartrate stabilization. Pilot-scale rosé winemaking with Bombino nero and Primitivo grapes demonstrated that clarification enzymes can significantly modulate rosé wine composition, affecting colour indices and volatile profiles in a cultivar-dependent manner. Commercial pectolytic preparations can be considered versatile enzymatic cocktails that can be tailored to grape properties to optimise wine complexity and stability, moving beyond basic clarification toward multienzyme engineering.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"76 ","pages":"Article 108337"},"PeriodicalIF":5.9,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034853","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}
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