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}
Nisin is a ribosomally synthesized and post-translationally modified peptide (RiPP) bacteriocin produced by Lactococcus lactis that holds significant value in food preservation and medicine. Although extensive research has centred on optimizing its native biosynthetic machinery, the possibility of metabolic competition between nisin biosynthesis and other secondary metabolic processes, such as those encoded by nonribosomal synthesis pathways, has been overlooked. In this study, we reveal that a nonribosomal peptide synthetase-polyketide synthase (NRPS-PKS) gene cluster in L. lactis acts as a potent negative regulator of nisin biosynthesis. Comparative transcriptomics revealed a striking inverse correlation in the expression of the two gene clusters. Genetic disruption of the NRPS-PKS cluster or its specific regulatory genes (npkK and npkR) dramatically increased nisin production by 8.1 %, an effect that was reversible upon genetic complementation. Moreover, high-producing NRPS-PKS knockout mutants exhibited altered sensitivity to a broad spectrum of stressors. We further identified the global carbon catabolite regulator CcpA as a key mediator of this interaction. Integrated transcriptomic and proteomic analyses suggested that the NRPS-PKS pathway exerts its suppressive effect primarily by competing for essential cellular resources—precursor amino acids, ATP, and the lipid carrier undecaprenyl-phosphate—thereby starving the nisin biosynthetic machinery. Our work uncovers a competitive dynamic between ribosomal and non-ribosomal biosynthetic systems and provides a novel metabolic engineering strategy for enhancing industrial nisin production by targeting the NRPS-PKS cluster for inactivation.
{"title":"A nonribosomal peptide pathway negatively regulates nisin biosynthesis in Lactococcus lactis","authors":"Dingyi Guo , Yongping Xin , Zhihua Guo , Wanjin Qiao , Chunhui Jia , Per Erik Joakim Saris , Haijin Xu , Mingqiang Qiao","doi":"10.1016/j.fbio.2026.108339","DOIUrl":"10.1016/j.fbio.2026.108339","url":null,"abstract":"<div><div>Nisin is a ribosomally synthesized and post-translationally modified peptide (RiPP) bacteriocin produced by <em>Lactococcus lactis</em> that holds significant value in food preservation and medicine. Although extensive research has centred on optimizing its native biosynthetic machinery, the possibility of metabolic competition between nisin biosynthesis and other secondary metabolic processes, such as those encoded by nonribosomal synthesis pathways, has been overlooked. In this study, we reveal that a nonribosomal peptide synthetase-polyketide synthase (NRPS-PKS) gene cluster in <em>L. lactis</em> acts as a potent negative regulator of nisin biosynthesis. Comparative transcriptomics revealed a striking inverse correlation in the expression of the two gene clusters. Genetic disruption of the NRPS-PKS cluster or its specific regulatory genes (<em>npkK</em> and <em>npkR</em>) dramatically increased nisin production by 8.1 %, an effect that was reversible upon genetic complementation. Moreover, high-producing NRPS-PKS knockout mutants exhibited altered sensitivity to a broad spectrum of stressors. We further identified the global carbon catabolite regulator CcpA as a key mediator of this interaction. Integrated transcriptomic and proteomic analyses suggested that the NRPS-PKS pathway exerts its suppressive effect primarily by competing for essential cellular resources—precursor amino acids, ATP, and the lipid carrier undecaprenyl-phosphate—thereby starving the nisin biosynthetic machinery. Our work uncovers a competitive dynamic between ribosomal and non-ribosomal biosynthetic systems and provides a novel metabolic engineering strategy for enhancing industrial nisin production by targeting the NRPS-PKS cluster for inactivation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108339"},"PeriodicalIF":5.9,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076305","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}
Aflatoxin contamination in chilli is a major global food safety concern, yet pre-harvest contamination in India remains poorly characterised. This study investigated the occurrence of fungal colonisation and aflatoxins in pre-harvest red chilli fruits across the major agroecological zones (AEZs) of Tamil Nadu, India. Seventy-five samples were analysed using HPLC-FLD for aflatoxin quantification and dilution plating for fungal enumeration. Aspergillus was ubiquitous (100 percent incidence), and aflatoxins were detected in 48 percent of samples, with aflatoxin B1 being the most prevalent (38.7 percent). A positive correlation was observed between Aspergillus abundance and total aflatoxin levels (Spearman's ρ = 0.24, p < 0.05). Contamination varied significantly among AEZs, with the Western and Cauvery Delta zones showing the highest levels, while the Northwestern zone had the lowest. Agronomic factors had no significant influence. These findings demonstrate that pre-harvest aflatoxin contamination in chilli is widespread and predominantly driven by zone-specific environmental conditions, highlighting the need for region-targeted management strategies to enhance food safety.
辣椒中的黄曲霉毒素污染是一个主要的全球食品安全问题，但在印度收获前污染的特征仍然很差。本研究调查了印度泰米尔纳德邦主要农业生态区（aez）收获前红辣椒果实中真菌定殖和黄曲霉毒素的发生情况。采用HPLC-FLD法对75份样品进行黄曲霉毒素定量分析，并用稀释板法进行真菌计数。曲霉无处不在（100%的发病率），在48%的样本中检测到黄曲霉毒素，其中黄曲霉毒素B1最为普遍（38.7%）。曲霉丰度与总黄曲霉毒素水平呈正相关（Spearman ρ = 0.24, p < 0.05）。各经济特区的污染程度差异很大，西部和高韦里三角洲地区的污染程度最高，而西北部地区的污染程度最低。农艺因素对其影响不显著。这些发现表明，收获前辣椒中的黄曲霉毒素污染是普遍存在的，主要是由特定区域的环境条件造成的，这突出表明需要有针对性的区域管理策略来加强食品安全。
{"title":"Deciphering Aspergillus prevalence and aflatoxin risk in preharvest red chilli (Capsicum annuum L.) from Tamil Nadu, India","authors":"Saravanan Venkatachalapathi , Subramani Natarajan , Juliet Hepziba Sundararajan , Paranidharan Vaikuntavasan , Kavitha Pushpam Arunachalam , Kokiladevi Eswaran , Theradimani Masanam","doi":"10.1016/j.fbio.2026.108341","DOIUrl":"10.1016/j.fbio.2026.108341","url":null,"abstract":"<div><div>Aflatoxin contamination in chilli is a major global food safety concern, yet pre-harvest contamination in India remains poorly characterised. This study investigated the occurrence of fungal colonisation and aflatoxins in pre-harvest red chilli fruits across the major agroecological zones (AEZs) of Tamil Nadu, India. Seventy-five samples were analysed using HPLC-FLD for aflatoxin quantification and dilution plating for fungal enumeration. <em>Aspergillus</em> was ubiquitous (100 percent incidence), and aflatoxins were detected in 48 percent of samples, with aflatoxin B<sub>1</sub> being the most prevalent (38.7 percent). A positive correlation was observed between <em>Aspergillus</em> abundance and total aflatoxin levels (Spearman's ρ = 0.24, p < 0.05). Contamination varied significantly among AEZs, with the Western and Cauvery Delta zones showing the highest levels, while the Northwestern zone had the lowest. Agronomic factors had no significant influence. These findings demonstrate that pre-harvest aflatoxin contamination in chilli is widespread and predominantly driven by zone-specific environmental conditions, highlighting the need for region-targeted management strategies to enhance food safety.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"77 ","pages":"Article 108341"},"PeriodicalIF":5.9,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146015861","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.2026.108335
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}
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