Journal of Food Composition and Analysis最新文献

英文中文

US infant formulas contain primarily added sugars: An analysis of infant formulas on the US market

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-22 DOI: 10.1016/j.jfca.2025.107369

Audrey R. Rips-Goodwin , Daiil Jun , Adrianne Griebel-Thompson , Kai Ling Kong , Tera L. Fazzino

Added sugar consumption is contraindicated for infants < 2 years old; however added sugars are present in many US infant formulas. We examined whether US formulas contain primarily added sugars, or whether formulas contain primarily naturally occurring lactose (the sugar in human milk). Data were obtained from the Nutrition Data System for Research and included formulas available on the US market in 2022 (N = 73). Formulas were categorized as: standard (n = 31), gentle (n = 27), and lactose-free (n = 15). Differences across formulas were examined using Bayesian modeling. The median percent added sugars were high in standard (M=59.7 %; IQR=22.0), gentle (M=85.0 %; IQR=39.5), and lactose-free formulas (M=90.0 %; IQR=54.3). Gentle formulas had significantly lower proportional lactose (OR=0.22, 95 % HDI=[0.11,0.44], pd=99.3 %) and > 2 fold higher proportional added sugars compared to standard formulas (ORs=2.11–2.57, HDI>0, pd=99.1–99.99 %). Lactose-free formulas had 4–8 times higher proportional sucrose (OR=8.92, HDI=[3.86,20.8], pd=100 %) and maltose (OR=4.91, HDI=[2.51,9.56], pd=100 %) relative to standard and gentle formulas. Five formulas contained primarily (70–90 %) naturally occurring lactose. In conclusion, most US infant formulas contain primarily added sugars. However, the presence of five formulas containing primarily naturally occurring lactose demonstrates that such formulations are feasible to produce; such formulas should be made more widely available to help promote infant health.

{"title":"US infant formulas contain primarily added sugars: An analysis of infant formulas on the US market","authors":"Audrey R. Rips-Goodwin , Daiil Jun , Adrianne Griebel-Thompson , Kai Ling Kong , Tera L. Fazzino","doi":"10.1016/j.jfca.2025.107369","DOIUrl":"10.1016/j.jfca.2025.107369","url":null,"abstract":"<div><div>Added sugar consumption is contraindicated for infants < 2 years old; however added sugars are present in many US infant formulas. We examined whether US formulas contain primarily added sugars, or whether formulas contain primarily naturally occurring lactose (the sugar in human milk). Data were obtained from the Nutrition Data System for Research and included formulas available on the US market in 2022 (N = 73). Formulas were categorized as: standard (n = 31), gentle (n = 27), and lactose-free (n = 15). Differences across formulas were examined using Bayesian modeling. The median percent added sugars were high in standard (M=59.7 %; IQR=22.0), gentle (M=85.0 %; IQR=39.5), and lactose-free formulas (M=90.0 %; IQR=54.3). Gentle formulas had significantly lower proportional lactose (OR=0.22, 95 % HDI=[0.11,0.44], pd=99.3 %) and > 2 fold higher proportional added sugars compared to standard formulas (ORs=2.11–2.57, HDI>0, pd=99.1–99.99 %). Lactose-free formulas had 4–8 times higher proportional sucrose (OR=8.92, HDI=[3.86,20.8], pd=100 %) and maltose (OR=4.91, HDI=[2.51,9.56], pd=100 %) relative to standard and gentle formulas. Five formulas contained primarily (70–90 %) naturally occurring lactose. In conclusion, most US infant formulas contain primarily added sugars. However, the presence of five formulas containing primarily naturally occurring lactose demonstrates that such formulations are feasible to produce; such formulas should be made more widely available to help promote infant health.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107369"},"PeriodicalIF":4.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Intelligent grading system for mangosteen based on faster-FRNet: Enhancing accuracy and efficiency in post-harvest quality control

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-21 DOI: 10.1016/j.jfca.2025.107394

Yinping Zhang , Anis Salwa Mohd Khairuddin , Joon Huang Chuah , Dongyang Chen , Chenyang Xia , Junwei Huang

This study addresses the inefficiencies and errors associated with traditional manual grading of mangosteen by introducing an advanced automated grading system. The system combines specialized hardware and a novel machine learning approach using the Faster-FRNet model, an enhanced version of Faster R-CNN integrated with ResNet50 and Feature Pyramid Network (FPN) for improved multi-scale feature extraction. The primary purpose is to develop a high-accuracy, scalable grading solution. Experimental results demonstrate a grading accuracy of 98.75 %, with a mean Average Precision (mAP) of 0.68, surpassing Faster R-CNN with ResNet50 (0.51 mAP) and VGG16 (0.45 mAP). The system not only improves grading accuracy and speed but also reduces computational complexity, making it suitable for large-scale agricultural applications. To summarize, this research advances the field of smart agricultural systems by presenting a versatile approach that improves post-harvest management, boosts economic profitability, and elevates customer satisfaction. The proposed solution holds promise for widespread adoption across diverse agricultural commodities.

{"title":"Intelligent grading system for mangosteen based on faster-FRNet: Enhancing accuracy and efficiency in post-harvest quality control","authors":"Yinping Zhang , Anis Salwa Mohd Khairuddin , Joon Huang Chuah , Dongyang Chen , Chenyang Xia , Junwei Huang","doi":"10.1016/j.jfca.2025.107394","DOIUrl":"10.1016/j.jfca.2025.107394","url":null,"abstract":"<div><div>This study addresses the inefficiencies and errors associated with traditional manual grading of mangosteen by introducing an advanced automated grading system. The system combines specialized hardware and a novel machine learning approach using the Faster-FRNet model, an enhanced version of Faster R-CNN integrated with ResNet50 and Feature Pyramid Network (FPN) for improved multi-scale feature extraction. The primary purpose is to develop a high-accuracy, scalable grading solution. Experimental results demonstrate a grading accuracy of 98.75 %, with a mean Average Precision (mAP) of 0.68, surpassing Faster R-CNN with ResNet50 (0.51 mAP) and VGG16 (0.45 mAP). The system not only improves grading accuracy and speed but also reduces computational complexity, making it suitable for large-scale agricultural applications. To summarize, this research advances the field of smart agricultural systems by presenting a versatile approach that improves post-harvest management, boosts economic profitability, and elevates customer satisfaction. The proposed solution holds promise for widespread adoption across diverse agricultural commodities.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107394"},"PeriodicalIF":4.0,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural characterization of polymeric polyphenols from different parts of Diospyros kaki L. cv. Mopan persimmons

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-21 DOI: 10.1016/j.jfca.2025.107395

Jian Zhao , Jiahuan Xu , Lingxi Li , Baoshan Sun

Polymeric polyphenols in different parts (fruits, leaves and calyces) of persimmon (Diospyros kaki L. cv. Mopan) were characterized via four different degradation methods, followed by HPLC/UPLC-UV/vis, HPLC/UPLC-Q-Exactive-Orbitrap/MS and UPLC-QqQ/MS to obtain comprehensive structural constituent unit information of polymeric polyphenols. The results indicated that persimmon polymeric polyphenols not only consisted of proanthocyanidins as terminal and extension units, but also contained anthocyanidins, flavonols and phenolic acids as terminal units. Among these different fragments detected, (−)-gallocatechin, (−)-gallocatechin-3-O-gallate, (+)-catechin and (+)-catechin-3-O-gallate as extension units and (−)-epicatechin, (−)-gallocatechin, (−)-epigallocatechin, eight phenolic acids and four flavonols as terminal units were found for the first time in persimmon polymeric polyphenols. The molar percentages of constitutive units of persimmon polymeric polyphenols varied considerably. Compared to polymeric polyphenols in persimmon fruits and calyces, anthocyanidins, flavonols and phenolic acid units with the highest molar percentages were found in polymeric polyphenols in persimmon leaves. In contrast, the mean polymerization degrees of polymeric polyphenols in persimmon fruits, leaves and calyces were 26.45 ± 0.43, 6.23 ± 0.08 and 11.60 ± 0.07, respectively. These findings provide, for the first time, comprehensive structural information on persimmon polymeric polyphenols, and offer valuable insights into their composition and characteristics.

{"title":"Structural characterization of polymeric polyphenols from different parts of Diospyros kaki L. cv. Mopan persimmons","authors":"Jian Zhao , Jiahuan Xu , Lingxi Li , Baoshan Sun","doi":"10.1016/j.jfca.2025.107395","DOIUrl":"10.1016/j.jfca.2025.107395","url":null,"abstract":"<div><div>Polymeric polyphenols in different parts (fruits, leaves and calyces) of persimmon (<em>Diospyros kaki</em> L. cv. Mopan) were characterized via four different degradation methods, followed by HPLC/UPLC-UV/vis, HPLC/UPLC-Q-Exactive-Orbitrap/MS and UPLC-QqQ/MS to obtain comprehensive structural constituent unit information of polymeric polyphenols. The results indicated that persimmon polymeric polyphenols not only consisted of proanthocyanidins as terminal and extension units, but also contained anthocyanidins, flavonols and phenolic acids as terminal units. Among these different fragments detected, (−)-gallocatechin, (−)-gallocatechin-3-<em>O</em>-gallate, (+)-catechin and (+)-catechin-3<em>-O-</em>gallate as extension units and (−)-epicatechin, (−)-gallocatechin, (−)-epigallocatechin, eight phenolic acids and four flavonols as terminal units were found for the first time in persimmon polymeric polyphenols. The molar percentages of constitutive units of persimmon polymeric polyphenols varied considerably. Compared to polymeric polyphenols in persimmon fruits and calyces, anthocyanidins, flavonols and phenolic acid units with the highest molar percentages were found in polymeric polyphenols in persimmon leaves. In contrast, the mean polymerization degrees of polymeric polyphenols in persimmon fruits, leaves and calyces were 26.45 ± 0.43, 6.23 ± 0.08 and 11.60 ± 0.07, respectively. These findings provide, for the first time, comprehensive structural information on persimmon polymeric polyphenols, and offer valuable insights into their composition and characteristics.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107395"},"PeriodicalIF":4.0,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Conductive poly(bromophenol red) film coated graphene oxide-ZnO nanocomposite modified electrode for enzymeless voltammetric determination of ethyl-paraoxon

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-20 DOI: 10.1016/j.jfca.2025.107393

Serkan Karakaya , Cansu Demir , Buse Tuğba Zaman , Sezgin Bakırdere , Yusuf Dilgin

This work proposes a sensitive and nonenzymatic electrochemical platform for the cyclic voltammetric determination of ethyl-paraoxon (E-POX) at a poly-bromophenol red (poly(BPR) film coated graphene oxide (GO) and ZnO nanocomposite modified glassy carbon electrode (poly(BPR)@GO-ZnO/GCE). The incorporation of poly(BPR) matrix with GO-ZnO nanocomposite provides a considerable synergistic effect for the voltammetric determination of E-POX by providing a large surface area, more active sites, and high conductivity. The results showed that the poly(BPR)@GO-ZnO/GCE exhibits two linear response ranges from 0.10–3.0 µM and 5.0–200 µM with a limit of detection (LOD) of 31 nM and a high sensitivity of 5259 μA mM⁻¹ cm⁻². Real-world applicability of designed platform was successfully tested in agricultural (tomato and cucumber) and tap water samples, and acceptable recovery values (98.1–114.2 %) were obtained. It is concluded that the proposed platform (poly(BPR), GO, and ZnO) may bring remarkable approaches to the future fabrication of electrochemical sensors.

{"title":"Conductive poly(bromophenol red) film coated graphene oxide-ZnO nanocomposite modified electrode for enzymeless voltammetric determination of ethyl-paraoxon","authors":"Serkan Karakaya , Cansu Demir , Buse Tuğba Zaman , Sezgin Bakırdere , Yusuf Dilgin","doi":"10.1016/j.jfca.2025.107393","DOIUrl":"10.1016/j.jfca.2025.107393","url":null,"abstract":"<div><div>This work proposes a sensitive and nonenzymatic electrochemical platform for the cyclic voltammetric determination of ethyl-paraoxon (E-POX) at a poly-bromophenol red (poly(BPR) film coated graphene oxide (GO) and ZnO nanocomposite modified glassy carbon electrode (poly(BPR)@GO-ZnO/GCE). The incorporation of poly(BPR) matrix with GO-ZnO nanocomposite provides a considerable synergistic effect for the voltammetric determination of E-POX by providing a large surface area, more active sites, and high conductivity. The results showed that the poly(BPR)@GO-ZnO/GCE exhibits two linear response ranges from 0.10–3.0 µM and 5.0–200 µM with a limit of detection (LOD) of 31 nM and a high sensitivity of 5259 μA mM<sup>−1</sup> cm<sup>−2</sup>. Real-world applicability of designed platform was successfully tested in agricultural (tomato and cucumber) and tap water samples, and acceptable recovery values (98.1–114.2 %) were obtained. It is concluded that the proposed platform (poly(BPR), GO, and ZnO) may bring remarkable approaches to the future fabrication of electrochemical sensors.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107393"},"PeriodicalIF":4.0,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An integrated approach including “Content-Extractives-Activity” for comprehensive quality control of dietary supplement granules by portable near-infrared spectrometer coupled with the entropy weight method: Eucommia ulmoides granules as an example

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-19 DOI: 10.1016/j.jfca.2025.107389

Ziping Pan , Ziwei Zou , Yue Guo , Bingjian Guo , Sanshan Luo , Linlin Feng , Lijun Deng , Xiaolong Ma , Zhenwu Liang , Shihan Pan , Hongyan Wei , Minling Wei , Yan Huang , Xiongmei Huang , Jinbin Wei , Yonghong Liang , Zhiheng Su

Dietary supplements, with nutritional and health benefits, are widely used worldwide. Ensuring the quality of dietary supplements has become particularly important as demand increases. Current traditional methods of quality assessment tend to concentrate solely on the content of certain active ingredients; nevertheless, the bioactivity of a product, which serves as a more direct indicator of its quality, is frequently overlooked. Thus, a comprehensive "Content-Extractives-Activity" quality evaluation system was developed for dietary supplements using a portable near-infrared spectrometer combined with entropy weight method in this study. Taking Eucommia ulmoides granules as the object of study, near-infrared spectroscopy (NIRS) was used to predict the pinoresinol diglucoside content, ethanol-soluble extractives content, bioactivity indicators related to antioxidant damage such as cell viability value and intracellular malondialdehyde content, as well as comprehensive index. The best models all obtained satisfactory prediction results with correlation coefficient of prediction in the range of 0.89–0.97 and residual predictive deviation in the range of 1.81–4.19, which demonstrated the feasibility of the method for the rapid evaluation of the integrated quality of dietary supplements by NIRS.

{"title":"An integrated approach including “Content-Extractives-Activity” for comprehensive quality control of dietary supplement granules by portable near-infrared spectrometer coupled with the entropy weight method: Eucommia ulmoides granules as an example","authors":"Ziping Pan , Ziwei Zou , Yue Guo , Bingjian Guo , Sanshan Luo , Linlin Feng , Lijun Deng , Xiaolong Ma , Zhenwu Liang , Shihan Pan , Hongyan Wei , Minling Wei , Yan Huang , Xiongmei Huang , Jinbin Wei , Yonghong Liang , Zhiheng Su","doi":"10.1016/j.jfca.2025.107389","DOIUrl":"10.1016/j.jfca.2025.107389","url":null,"abstract":"<div><div>Dietary supplements, with nutritional and health benefits, are widely used worldwide. Ensuring the quality of dietary supplements has become particularly important as demand increases. Current traditional methods of quality assessment tend to concentrate solely on the content of certain active ingredients; nevertheless, the bioactivity of a product, which serves as a more direct indicator of its quality, is frequently overlooked. Thus, a comprehensive \"Content-Extractives-Activity\" quality evaluation system was developed for dietary supplements using a portable near-infrared spectrometer combined with entropy weight method in this study. Taking <em>Eucommia ulmoides</em> granules as the object of study, near-infrared spectroscopy (NIRS) was used to predict the pinoresinol diglucoside content, ethanol-soluble extractives content, bioactivity indicators related to antioxidant damage such as cell viability value and intracellular malondialdehyde content, as well as comprehensive index. The best models all obtained satisfactory prediction results with correlation coefficient of prediction in the range of 0.89–0.97 and residual predictive deviation in the range of 1.81–4.19, which demonstrated the feasibility of the method for the rapid evaluation of the integrated quality of dietary supplements by NIRS.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107389"},"PeriodicalIF":4.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of controlled-release nitrogen fertilizer on rice selenium content, yield and quality

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-18 DOI: 10.1016/j.jfca.2025.107379

Canping Dun, Yuting Zhang, Kailiang Mi, Rui Wang, Yuan Chen, Haipeng Zhang, Peiyuan Cui, Hongcheng Zhang, Hao Lu

A two-year (2022, 2023) field trial was conducted to explore the impacts of controlled-release nitrogen fertilizer (CRN) combined with Se fertilizer on the Se content, quality and yield of rice (Oryza sativa L.). Results showed that CRN combined with Se fertilizer significantly increased the Se content of rice (30.2–58.0 %). Notably, this increase was more substantial than that of the treatment common nitrogen fertilizer (CN) combined with Se fertilizer. Furthermore, it was found that irrespective of the application of Se fertilizer, CRN application could increase the net photosynthetic rate, nitrogen utilization, and actual yield (2.46–7.01 %) of rice. Moreover, it improved the processing and appearance quality of rice and increased the protein content, thereby enhancing its nutritional quality. However, the sole application of CRN significantly decreased the rice taste value. In contrast, Se fertilizer could effectively improve the eating quality of rice by reducing the amylose content. Overall, the fertilization strategy of combining CRN with Se fertilizer can enhance the Se content of rice and concurrently improve its yield and quality. This offers a reference for the development of Se-enriched rice.

{"title":"Impact of controlled-release nitrogen fertilizer on rice selenium content, yield and quality","authors":"Canping Dun, Yuting Zhang, Kailiang Mi, Rui Wang, Yuan Chen, Haipeng Zhang, Peiyuan Cui, Hongcheng Zhang, Hao Lu","doi":"10.1016/j.jfca.2025.107379","DOIUrl":"10.1016/j.jfca.2025.107379","url":null,"abstract":"<div><div>A two-year (2022, 2023) field trial was conducted to explore the impacts of controlled-release nitrogen fertilizer (CRN) combined with Se fertilizer on the Se content, quality and yield of rice (<em>Oryza sativa</em> L.). Results showed that CRN combined with Se fertilizer significantly increased the Se content of rice (30.2–58.0 %). Notably, this increase was more substantial than that of the treatment common nitrogen fertilizer (CN) combined with Se fertilizer. Furthermore, it was found that irrespective of the application of Se fertilizer, CRN application could increase the net photosynthetic rate, nitrogen utilization, and actual yield (2.46–7.01 %) of rice. Moreover, it improved the processing and appearance quality of rice and increased the protein content, thereby enhancing its nutritional quality. However, the sole application of CRN significantly decreased the rice taste value. In contrast, Se fertilizer could effectively improve the eating quality of rice by reducing the amylose content. Overall, the fertilization strategy of combining CRN with Se fertilizer can enhance the Se content of rice and concurrently improve its yield and quality. This offers a reference for the development of Se-enriched rice.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107379"},"PeriodicalIF":4.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143454575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Peptide profiling to predict bitterness in fermented milk from different bacterial cultures and relationship with human bitter taste receptor activation

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-18 DOI: 10.1016/j.jfca.2025.107386

Evelyne Maes , Raise Ahmad , Charles Hefer , Stephen Haines , Ancy Thomas , Erin Lee , Hanh T.H. Nguyen , Li Day , Julie E. Dalziel

Microbial fermentation is frequently used in the food industry to enhance organoleptic experience. In fermented milk and yogurt, peptides released from milk protein upon fermentation can contribute to a bitter taste in the final dairy product, depending on the lactic acid bacterial cultures used. This work used five lactic acid bacteria (LAB) strains: Lactobacillus helveticus (LH), Leuconostoc mesenteroides (CL3), Leuconostoc pseudomesenteroides (CL3ST), Lactococcus lactis (BL1), Streptococcus thermophilus (ST), to investigate the relationship between peptides produced from fermented milks and their ability to activate human bitter taste receptors (TAS2R) in vitro. Label-free peptidomics was performed and relative abundances of bitter peptides compared, based on predicted in silico sequence analysis (in-house database search and Q-values). Milk fermented by LH had the highest number of bitter peptides and was also more efficacious at activating the bitter receptor in vitro, while milk fermented by ST had the least. This work demonstrates that the potential bitter taste of fermented milk can be estimated from the profile of the peptides generated by the lactic acid bacteria fermentation. This approach may be applied to evaluating bitter taste in development of novel dairy products.

{"title":"Peptide profiling to predict bitterness in fermented milk from different bacterial cultures and relationship with human bitter taste receptor activation","authors":"Evelyne Maes , Raise Ahmad , Charles Hefer , Stephen Haines , Ancy Thomas , Erin Lee , Hanh T.H. Nguyen , Li Day , Julie E. Dalziel","doi":"10.1016/j.jfca.2025.107386","DOIUrl":"10.1016/j.jfca.2025.107386","url":null,"abstract":"<div><div>Microbial fermentation is frequently used in the food industry to enhance organoleptic experience. In fermented milk and yogurt, peptides released from milk protein upon fermentation can contribute to a bitter taste in the final dairy product, depending on the lactic acid bacterial cultures used. This work used five lactic acid bacteria (LAB) strains: <em>Lactobacillus helveticus</em> (LH), <em>Leuconostoc mesenteroides</em> (CL3), <em>Leuconostoc pseudomesenteroides</em> (CL3ST), <em>Lactococcus lactis</em> (BL1), <em>Streptococcus thermophilus</em> (ST), to investigate the relationship between peptides produced from fermented milks and their ability to activate human bitter taste receptors (TAS2R) <em>in vitro</em>. Label-free peptidomics was performed and relative abundances of bitter peptides compared, based on predicted <em>in silico</em> sequence analysis (in-house database search and Q-values). Milk fermented by LH had the highest number of bitter peptides and was also more efficacious at activating the bitter receptor in vitro, while milk fermented by ST had the least. This work demonstrates that the potential bitter taste of fermented milk can be estimated from the profile of the peptides generated by the lactic acid bacteria fermentation. This approach may be applied to evaluating bitter taste in development of novel dairy products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107386"},"PeriodicalIF":4.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143454573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ICP-MS triple quadrupole as analytical technique for the characterization of metal contamination processes in commercial flours for food safety

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-18 DOI: 10.1016/j.jfca.2025.107387

Chiara Telloli , Flavio Cicconi , Pasquale Lombardi , Fabio Borgognoni , Stefano Salvi , Maria Carmela Iapalucci , Antonietta Rizzo

This study focuses on the analysis of the elemental composition of different commercial flours focusing the attention on toxic trace metals. The goal is to search markers for contaminations, due to the growth of the cereal in polluted soil, and / or due to the working process to which the cereals are subjected to obtain flour. To do that, different kind of flour (wheat, durum wheat, oats, corn, spelt and rice) were bought and analysed using ICP-MS triple quadrupole located in an ISO 6 cleanroom. Arsenic, cadmium, and lead founded could be related to soil contamination. Vanadium is therefore identified as a useful marker of process contamination as it is commonly scarce in the soil, but it is very common in the heavy-duty milling cylinders. Poor maintenance, wear conditions, economic reasons could be some of the causes of process contamination. Finally, a possible marker for type 00 wheat flours was identified, having observed the tendency of caesium to accumulate in the internal parts of the wheat grain.

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引用次数: 0

Aptamer based ratiometric determination of DON by exploiting the FRET between carbon dots and graphene oxide

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-18 DOI: 10.1016/j.jfca.2025.107384

Meijun Lu , Tianlin Wang , Tiange Li , Yan Ma , Xianqing Huang , Libin Wan , Fayun Wang , Lianjun Song

A ratiometric aptasensor for deoxynivalenol (DON) detection was developed based on FRET between graphene oxide (GO) and carbon dots. Blue carbon dots, functionalized with aptamers, act as energy donors, while GO functions as the energy acceptor. In the absence of DON, the addition of GO quenches the fluorescence of the blue carbon dots, while the fluorescence of red carbon dots, used as internal reference signals, remains unchanged. When DON is introduced, the aptamer selectively binds to the target, increasing the distance between the donor and acceptor, disrupting FRET, and gradually restoring the blue fluorescence. The sensor demonstrated a strong linear relationship within the concentration range of 0.05–200 ng/mL of DON, with a detection limit of 14.7 pg/mL. The superior analytical performance and high sensitivity indicate the potential of the sensor for DON detection in real sample matrices.

引用次数: 0

Rapid and nondestructive detection of hollow defects in pecan nuts based on near-infrared spectroscopy and voting method

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis

Pub Date : 2025-02-17 DOI: 10.1016/j.jfca.2025.107381

Linxin Zhang, Haihang Wang, Lexiao Cai, Chuze Yu, Tong Sun

During growth, pecan nuts may develop internal "hollow" defects, affecting quality. In this study, near-infrared spectroscopy technology was utilized to conduct rapid and nondestructive detection of hollow defects in pecan nuts. Six preprocessing methods, eight classification models, and two characteristic wavelength selection methods were used. Three voting methods, namely hard voting, soft voting, and weighted soft voting, were employed to further enhanced the ability to identify hollow defects in pecan nuts. The results indicate that normal pecan nuts exhibit higher absorbance than hollow ones, facilitating differentiation. The hollow pecan nut dataset achieves superior model performance after standard normal variate (SNV) preprocessing combined with competitive adaptive reweighted sampling (CARS) variable selection. Voting methods significantly improve defect identification, with soft voting outperforming hard voting and weighted soft voting yielding the best results. Among the voting methods, the weighted soft voting combination of logistic regression (LR), random forest (RF), adaptive boosting (ADB), and linear discriminant analysis (LDA) achieves the best results, the accuracy in cross-validation is 86.44 %, and the accuracy, specificity, and sensitivity in testing set are 87.11 %, 97.56 %, and 69.01 %, respectively. The detection method in this study can provide technical support for pecan nut quality assurance.

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引用次数: 0

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