Journal of the Science of Food and Agriculture最新文献

Background: The quality of Acipenser sinensis deteriorates significantly during frozen storage due to its high water, protein, and unsaturated fatty acid content. Conventional freezing methods are insufficient to preserve it effectively. This study investigated the effects of liquid nitrogen freezing (LNF) on the quality and myofibrillar protein (MP) characteristics of A. sinensis during frozen storage.

Results: Freezing A. sinensis with LNF resulted in faster freezing, lower free water content, smaller ice crystals, and less structural damage to MPs than refrigerator freezing (RF). It also resulted in higher shear force, Ca²⁺-ATPase activity, and total sulfhydryl content, as well as lower total volatile basic nitrogen (TVBN) values, thawing loss rate, and disulfide bond content, demonstrating that LNF can inhibit protein denaturation and delay the deterioration in the quality of A. sinensis during frozen storage. There were no significant differences between LNF-80 and LNF-110 in quality and myofibrillar protein characteristics of A. sinensis.

Conclusions: Liquid nitrogen freezing can maintain the quality of A. sinensis and reduce the degree of MP denaturation and oxidation during frozen storage. Freezing with LNF at -80 °C might be more appropriate for A. sinensis. The study has important implications for the application of cryogenic storage technology to aquatic products. © 2025 Society of Chemical Industry.

Background: Proso millet bran protein (PMBP), derived from agricultural by-products, possesses high nutritional value, despite its challenging extraction process. The present study proposes an extraction method for PMBP using ultrasound-assisted cellulase technology (UAE), and optimizes the process parameters. Non-waxy (N-PMBP) and waxy (W-PMBP) PMBPs, extracted through alkaline solubilization and acid precipitation (conventional treatment, CT), served as control groups to assess the impact of UAE on the structure and functionality of PMBP, as well as the distinctions between N-PMBPs and W-PMBPs.

Results: At an ultrasonic power of 420 W, cellulase concentration of 80 U g^-1, enzymolysis pH of 5.0, enzymolysis temperature of 55 °C and enzymolysis time of 3 h, the maximum PMBP extraction rate was achieved at 76.80%. Compared to CT, UAE extraction resulted in enhancements in α-helix and random content, particle size, surface hydrophobicity (H₀) and ξ-potential value, leading to improved functionality of the PMBPs. Additionally, significant functional and structural disparities were observed between N-PMBPs and W-PMBPs. Although no significant difference in molecular weight was detected, each exhibited three major bands. W-PMBPs exhibited significantly higher beta-sheet content compared to N-PMBPs, whereas the reverse trend was observed for α-helix content. W-PMBPs displayed strong solubility and water/oil holding capacity compared to N-PMBPs, albeit with lower emulsifying properties and H₀.

Conclusion: UAE could enhance PMBP extraction, inducing structural and functional changes in PMBPs compared to CT. Significant differences in functionality and structure were observed between N-PMBPs and W-PMBPs, providing fundamental data and a theoretical basis for PMBP development and utilization. © 2025 Society of Chemical Industry.

Background: Tartary buckwheat (Fagopyrum tartaricum) is particularly vulnerable to pre-harvest sprouting (PHS) due to its extended flowering and fruiting cycle, especially during periods of prolonged rainfall. This susceptibility has significant adverse effects on yield, quality and post-harvest processing. In this study, a recombinant inbred lines (RILs) population (XJ-RILs) was developed from a cross between the PHS-susceptible Tartary buckwheat variety 'Xiaomiqiao' (female parent) and the highly PHS-resistant variety 'Jinqiaomai 2' (male parent). Key traits, including germination percentage, germination energy, germination index, field PHS (PHS-F) and simulated PHS (PHS-S), were evaluated, and a quantitative trait locus (QTL) mapping analysis was performed.

Results: (i) PHS-S was strongly and significantly correlated with PHS-F. (ii) A total of 11 QTLs associated with seed germination and 14 QTLs related to PHS were identified. Notably, the major QTL cluster qPHS8-1 was consistently detected and mapped within the interval of 8.53-9.65 Mbp on chromosome Ft8. (iii) Genotyping of 221 XJ-RILs across eight chromosomes revealed five residual heterozygous lines carrying a heterozygous interval of qPHS8-1 cluster, with inbred line R56 being particularly suited for the fine mapping of qPHS8-1.

Conclusion: The PHS-S test, conducted on entire Tartary buckwheat spikes, is an effective and comprehensive method for assessing PHS resistance in this crop. QTL mapping identified qPHS8-1 as a major locus for PHS resistance, and inbred line R56 offers a promising resource for further fine mapping of this cluster. © 2025 Society of Chemical Industry.

Background: The storage process of Nongxiangxing daqu is closely related to the quality of the daqu. The role of storage in daqu manufacture remains unclear, and most actual production relies on previous production experience.

Results: With the extension of daqu storage over a period of time, saccharifying activity, liquefying activity, fermenting activity, and esterifying activity reached a peak when stored for 3 to 4 months. Analysis of the flavor compounds showed that 87 flavor components were detected in daqu, and esters and alcohols were the main flavor compounds found. Microbial community analysis suggested that Weissella was the dominant bacterial genus with relative abundance increasing during storage, while Thermomyces was dominant fungal genus with abundance decreasing during storage. Analysis of assembly processes revealed that bacterial assembly was primarily influenced by stochastic processes during storage, whereas fungal assembly was predominantly shaped by deterministic processes. The interactions among microbiota, flavor compounds, and physicochemical parameters were elucidated, suggesting that saccharifying activity was positively correlated with Weissella, Lactobacillus, Kodamaea and Wickerhamomyces, and most of esters were positively correlated with Pediococcus and Clavispora. Microbial community functions were also predicted, highlighting enzymes involved in carbohydrate degradation, flavor formation, and ethanol fermentation. Finally, simulated baijiu fermentation was performed by adding daqu stored for different times, and the results showed that daqu stored for 3 to 4 months was appropriate for baijiu brewing.

Conclusion: The results presented in this study may enhance understanding of the impact of storage on daqu quality and, consequently, help to improve it. © 2025 Society of Chemical Industry.

Background: Dietary supplementation for beef cattle, using natural plant extracts, such as oregano essential oil (OEO), has proven effective in enhancing growth performance, beef production quantity and quality, and ensuring food safety. However, the precise mechanisms underlying these effects remain unclear. This study investigated the impact of OEO on carcass traits, muscle fiber structure, meat quality, oxidative status, flavor compounds, and gene regulatory mechanisms in the longissimus thoracis (LT) muscles of beef cattle. Eighteen steers were randomly assigned to two groups (n = 9 per group) and fed either a control diet (CK) or the same diet supplemented with 20 g of OEO per head per day for 300 days.

Results: Oregano essential oil supplementation improved the body weight, carcass weight, meat production, area and diameter of fiber, ether extract, and water-holding power of muscle. Increasing catalase (CAT), peroxidases (POD), glutathione peroxidase (GSH-Px) and by decreasing lipid droplets (LDs) reduced muscle lipid oxidation. However, the color (L*, a*, b*, C* and H°) and the flavor compounds of muscle were affected adversely by OEO. The transcriptome and metabolome indicated the OEO group enriched fat synthesis, proteo-metabolism, antioxidants, and growth significantly. Five key genes (SH2B2, CD209, LOC504773, C1QC, and HMOX) and ten downregulated metabolites (deoxyguanosine, d-melezitose, maltotriose, raffinose, melatonin, quinic acid, orotic acid, hydrocinnamic acid, 2-methylsuccinic acid, and pyridoxal 5'-phosphate) were identified as key biomarkers. These interacted to positively influence the growth, oxidative status, and meat quality of steers positively.

Conclusion: These findings suggest that OEO, as a natural bioactive compound, can serve as an additive for beef cattle, with a daily dose of 20 g per steer improving growth and meat quality, although it may affect muscle color and flavor negatively. © 2025 Society of Chemical Industry.

Background: Octenylsuccinic anhydride (OSA) is one of the efficient compounds used in food industries as an emulsifier. The current study describes the augmentation of tocotrienol (T3) bioavailability by combining it with OSA and then converting it into a nanoemulsion. The creation of the nanoemulsions ASG-T3U₁₀, ASG-T3U₂₀ and ASG-T3U₃₀ involved ultrasonication power at 300 W for 10, 20 and 30 cycles, respectively.

Result: The nanoemulsion particle sizes of ASG-T3U₃₀, ASG-T3U₂₀ and ASG-T3U₁₀ ranged from 100 to 200, 200 to 300 and >300 nm (P < 0.05), respectively. ASG-T3U₃₀ exhibited enhanced encapsulation efficiency and potential stability in a simulated gastrointestinal environment. A range of models such as zero order, Higuchi, Korsmeyer-Peppas, Peppas-Sahlin and Gompertz were utilized for the study of release kinetics. The models were found to be a good fit (R² > 0.90) for the release of T3 in the gastrointestinal environment from an amphiphilic starch matrix. Storage stability tests showed that the emulsions were stable for 21 days of storage at 4 °C, but after 14 days, samples with particle diameters greater than 200 nm displayed the onset of Ostwald ripening.

Conclusion: The study showed that the stability of the nanoemulsion was effectively enhanced through increased ultrasonication cycles. © 2025 Society of Chemical Industry.

Background: The escalating global prevalence of food allergies has intensified the need for hypoallergenic food products. Transglutaminase (TGase)-mediated crosslinking has garnered significant attention for its potential to reduce the allergenicity of food proteins. This study aimed to investigate the effects of TGase crosslinking on the potential allergenicity and conformational changes in a dual-protein system composed of β-lactoglobulin (β-LG) and soy protein isolate (SPI) at varying mass ratios (10:0, 7:3, 5:5, 3:7 and 0:10 (w/w)).

Results: TGase preferentially crosslinked the 7S and 11S subunits of soy protein, rather than β-LG. Crosslinking treatment reduced the allergenic potential of both soy protein and β-LG, with the degree of reduction depending on the protein ratio. The β-LG5:SPI5 and β-LG7:SPI3 mixtures showed the most significant reduction in antibody reactivity towards soy protein and β-LG, respectively. Additionally, TGase-mediated crosslinking significantly reduced the binding capacity of all dual-protein samples to serum immunoglobulin E from allergic patients, compared to the control group (P < 0.05). The allergenicity reduction was accompanied by structural modifications, including a decrease in β-sheet content, an increase in β-turn and random coil structures, enhanced ultraviolet absorption and intrinsic fluorescence, reduced free sulfhydryl levels and altered intermolecular forces. These changes suggest that TGase-induced crosslinking may disrupt or mask allergenic epitopes, thus lowering allergenicity.

Conclusion: TGase crosslinking effectively reduced the allergenic potential of the dual-protein system by inducing structural changes. These findings underscore the potential of TGase in developing hypoallergenic dual-protein food products and provide a scientific foundation for future research and application in the food industry. © 2025 Society of Chemical Industry.

Certain dietary fibers exhibit prebiotic effects on gut microbiota, but their influence on oral health remains unclear. This study conducted a systematic review across four databases to examine the potential effects of dietary fibers on dental caries. Data selection and extraction were conducted independently and in duplicate. From 962 found titles, twenty studies were included, of which 13 were in vitro. The substances identified as prebiotics included fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), inulin, pectin, raffinose, polydextrose, sialyllactose, and short-chain fatty acids. Outcomes were assessed at biofilm (n = 14), saliva (n = 5), and tooth (n = 1) levels, with only six studies evaluating pH changes. Fifteen studies (75%) reported potential benefits, primarily attributed to the capacity of prebiotic fibers to limit the growth or adhesion of bacteria. Only two studies (10%) reported an increase in pH. Overall, the quality of the evidence was judged as moderate. In conclusion, certain dietary fibers may help limit caries development by modulating biofilm and pH levels. However, further clinical studies are needed to confirm the protective role of dietary fibers in dental caries. © 2025 Society of Chemical Industry.

Background: With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant-based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well-established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry. However, given the wide variety of protein sources, it is necessary to conduct studies on the chemical and techno-functional characterization of other raw materials to further diversify their properties. In this context, the present study introduces jack bean protein concentrate (JBPC) as a potential alternative to proteins already established in the market. Techno-functional properties such as surface hydrophobicity, solubility, zeta potential, water- and oil-holding capacity, foam capacity and stability, emulsion stability and gel formation and rheology were analyzed.

Results: The protein content obtained from the extraction of the JBPC was 73 g (100 g)^-1 on a dry weight basis, with an extraction yield of approximately 10% (w/w). Least gelation concentration for JBPC was 20%. JBPC exhibited a predominantly hydrophobic nature, with good oil retention capacity and emulsion and foam stabilization properties. The structure of JBPC was more linear, stable and rigid, which primarily influenced gel stiffness.

Conclusion: Based on the study of techno-functional properties, JBPC proved to be an excellent alternative to soy protein isolate and pea protein concentrate in various applications, with potential for becoming an innovative ingredient in the food industry. © 2025 Society of Chemical Industry.

Probiotics have been established to exert a positive impact on the treatment of various diseases. Indeed, these active microorganisms have garnered significant attention in recent years for their potential to prevent and treat illnesses. Their beneficial effects have been hypothesized to be linked to their released extracellular vesicles. These nanoscale structures, secreted during the growth and metabolism of probiotics, possess favorable biocompatibility and targeting properties, thereby promoting intercellular material transport and signaling. This article aimed to review the bioactive components and functions of these probiotics vesicles, highlighting their role in the treatment of various diseases and discussing their potential future applications. By exploring the mechanisms of probiotic extracellular vesicles in disease development, this review aimed to provide a theoretical reference for further research on their therapeutic potential. © 2025 Society of Chemical Industry.