Journal of the Science of Food and Agriculture最新文献

Background: Fixation technology plays a crucial role in the processing of mulberry leaf green tea (MLGT); however, the effect of different fixation treatments on tea quality remains unexplored. The present study comprehensively investigates the antioxidant capacity, key non-volatile compounds (free amino acids, tea polyphenols, soluble sugars, total flavonoids, and alkaloids), and volatile profile of MLGT produced with four fixation techniques, namely hot-air roller, microwave, blanching, and steam.

Results: The key non-volatile compounds and antioxidant capacity (DPPH and FRAP evaluation systems) were highest in the microwave-processed MLGT sample. A total of 1025 volatile compounds were identified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and aldehydes were the most predominant aromatic compounds in MLGT. The total content of aromatic compounds (peak area) was highest in the hot-air roller processed MLGT sample. Notably, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, 5-(Z)-4-heptenal, (E,Z)-2,6-nonadienal, and 1-hepten-3-one were identified as key odor-active compounds (rOAV ≥ 100), which contributed floral, soybean, fatty, and green notes. These compounds were least abundant in the blanched MLGT sample. In addition, 481 differential volatiles were identified as contributing to the aromatic profile based on partial least squares discriminant analysis with variable importance in projection > 1 and P < 0.05. Flavor annotation from these differential compounds revealed that the microwave-processed MLGT sample contained the highest levels of desirable aromas (e.g., sweet, fruity, nutty, woody, and herbal), while the blanched tea sample had the lowest levels of unpleasant notes (e.g., green, spicy, and fatty).

Conclusion: Microwave and blanching are recommended fixation methods for MLGT processing. This study provides a theoretical basis for optimizing fixation technologies to enhance the flavor quality and health-related properties of MLGT. © 2026 Society of Chemical Industry.

Background: This study investigates the effects of three different drying methods - sun drying, shade drying and oven drying at 55 °C. Some physical, structural and chemical properties of Ziziphus jujuba Mill. fruit before and after drying are evaluated. Freshly harvested jujube fruits from the Elazığ (Turkey) region are subjected to each drying method, and changes in surface hardness, moisture content and internal structure are analyzed. Shore A hardness measurements indicate a significant increase in fruit firmness over time, with oven-dried samples showing the highest values, followed by sun-dried samples.

Results: Fourier transform infrared spectroscopy reveals marked chemical transformations during drying, including reductions in OH stretching bands and shifts in CO and CH regions, reflecting moisture loss and modifications in sugars and polysaccharides. Weight loss calculations determine that approximately 60-65 wt% of initial mass is lost to reach a final moisture content of around 16-18 wt%. These structural and chemical changes influence the fruit's texture, rehydration ability and consumer acceptability. Drying kinetic modeling using two-term models for both oven and sun/shade drying demonstrates excellent fit (R² = 0.9995), with oven drying showing a higher effective diffusion coefficient (D_eff = 4.57 × 10^-10 m² s^-1) than sun/shade drying (D_eff = 7.96 × 10^-11 m² s^-1), indicating more efficient moisture transport.

Conclusion: Response surface methodology is employed to optimize drying conditions and evaluate mass loss over time. © 2026 Society of Chemical Industry.

Background: The quality of pomegranate wine largely depends on the pomegranate cultivar used. However, the influence of different cultivars on key phytochemicals and volatile organic compounds (VOCs) - which determine wine antioxidant activity and sensory profile - remains unclear, hindering further development of the industry.

Results: Comprehensive analysis of four pomegranate cultivars - 'Qianzihong' (QZH), 'Jingpitian' (JPT), 'Huiliruanzi' (HLR), and 'Tianlvzi' (TLZ) - revealed distinct profiles. The QZH and JPT cultivars consistently yielded juices and wines with superior phytochemical content, including the highest levels of total phenols, flavonoids, and anthocyanins, which corresponded to the strongest antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. These two cultivars also contained unique phenolic markers: 4-hydroxybenzoic acid was exclusive to both, whereas benzoic acid was found only in QZH. Furthermore, QZH juice exhibited the highest anthocyanin diversity, featuring unique compounds like malvidin-3-O-arabinoside. In contrast, TLZ samples were characterized by a simpler profile, containing only cyanidin-3-O-galactoside. Bidirectional orthogonal partial least squares (O2PLS) modeling successfully identified key, cultivar-specific antioxidant contributors. Volatile analysis detected 221 VOCs. Combined application of variable importance in the projection (VIP) and relative odor activity value (ROAV) analyses identified esters, alcohols, and acids as dominant aroma contributors, resulting in seven characteristic VOCs (such as ethyl caprylate), which effectively distinguished the wines by cultivar.

Conclusion: Pomegranate cultivars significantly influence the content and composition of phytochemicals and VOCs in the resulting wine. This study provides a scientific basis for selecting raw materials in pomegranate wine production and supports the development of cultivar-specific wine products. © 2026 Society of Chemical Industry.

Background: Coffee is one of the most widely traded commodities worldwide, with a complex supply chain including harvesting, processing, packaging and storage. Quality assessment of coffee is extremely important and is a key determinant of its price and export potential. It is assessed via a combination of sensory parameters including aroma, colour and intensity. However, processing, roasting and grinding can eliminate many such visual indicators. Previous efforts to identify essential contributors of specific aroma components have encountered barriers because of the limitations of the available analytical technology. The use of the thermogravimetric analysis (TGA)-Fourier transform infrared spectroscopy (FTIR)-gas chromatography/mass spectrometry (GC-MS) hyphenated system allows for a multi-faceted approach in the appraisal of evolved volatiles from the coffee bean. The integrated system facilitates the monitoring of the heating process, in real-time via the FTIR element, and at specific time points using GC-MS, which aids in identification of the different volatiles/flavonoids of the coffee sample.

Results: A cohesive TGA-FTIR-GC-MS workflow was developed and optimised using a pre-roasted coffee sample as a proof of concept. The system enabled reproducible tracking of mass-loss events during controlled heating, real-time monitoring of evolved gases via FTIR and targeted GC-MS sampling at defined points. Representative classes of coffee volatiles were identified during the thermal programme. The combined analysis illustrates how thermal behaviour, volatile evolution and molecular composition can be correlated within a single framework.

Conclusion: The present study demonstrates the feasibility and analytical robustness of a hyphenated TGA-FTIR-GC-MS approach for studying coffee volatiles. Although based on a limited sample set, the method provides a foundation for future large-scale studies incorporating statistical modelling, expanded sample diversity and chemometric classification. With further validation, this approach has prospective applications in quality control, authenticity assessment, and process monitoring within the coffee industry. © 2026 Society of Chemical Industry.

Background: The objective of this study was to investigate the effects of pulse protein emulsions (PPEs) on functional and structural properties of pork myofibrillar protein gels (MPGs) and assess their suitability as replacements for animal fats in meat products. The PPEs were prepared by mixing canola oil and hydrates of soy protein isolate (SPI), faba bean protein isolate (FBPI), and pea protein isolate (PPI).

Results: The incorporation of PPEs improved the cooking yields and gel strengths of MPGs compared to the control and canola oil-only groups, with no differences among PPE types. Pork fat also increased the cooking yields and gel strengths, but less than PPEs. The shear stress values of PPE treatments increased with shear rate and became higher than those of pork fat; SPI showed the highest values among the PPEs. Adding PPEs into MPGs decreased sulfhydryl groups by facilitating disulfide bond formation. The microstructures of MPGs incorporating PPEs showed finer and smoother surfaces, and FTIR spectra indicated that MPGs with PPEs had aggregations and stabilized lipid structures.

Conclusion: This study indicated that oil-in-water emulsions with PPEs were suitable alternatives for replacing pork fat in meat products. Additionally, FBPI and PPI were demonstrated similar functionalities to SPI. © 2026 Society of Chemical Industry.

Background: N-Acetylneuraminic acid (Neu5Ac) is used in food, pharmaceutical, nutraceutical, and cosmetic applications and is a key precursor for the biosynthesis of sialylated human milk oligosaccharides. In the whole-cell synthesis of Neu5Ac, N-acetylmannosamine (ManNAc) is a critical intermediate, and an adequate supply is essential for achieving high-efficiency production. Given the high cost of cofactors, the establishment of an effective cofactor recycling system is also important for reducing process costs. In this study, the probiotic strain Escherichia coli Nissle 1917 (EcN) ΔpMUT1ΔpMUT2 (DE3), engineered with a dual metabolic pathway, was used as the chassis cell for Neu5Ac synthesis via a designed whole-cell catalysis system, with N-acetylglucosamine (GlcNAc) and pyruvate as substrates.

Results: To enhance production of the intermediate ManNAc, two synthetic pathways, with GlcNAc as substrate, were used to improve catalytic efficiency. The inherent capacity of EcN to recycle uridine 5'-monophosphate (UMP) to uridine 5'-triphosphate (UTP) met the cofactor requirements for Neu5Ac biosynthesis sufficiently. The synthesis of Neu5Ac by engineered EcN was optimized in several aspects, and whole-cell catalysis in a 5 L bioreactor achieved a Neu5Ac titer of 71.25 g L^-1.

Conclusions: The implementation of a dual pathway improved Neu5Ac production substantially. The inherent cofactor-recycling capability of the selected chassis strain, EcN, adequately supported the biosynthetic demands of Neu5Ac. These results demonstrate that EcN is a promising engineered platform for efficient Neu5Ac biosynthesis, and the approach developed here provides a cost-effective strategy by minimizing cofactor-related expenses. © 2026 Society of Chemical Industry.

This review provides a comprehensive analysis of the bioactive compounds, health benefits, and production processes of two globally popular stimulant beverages: coffee and matcha. Both beverages are rich in bioactive compounds such as caffeine, polyphenols, and amino acids, which contribute to their stimulating, antioxidant, and neuroprotective effects. Coffee, with its long history and widespread cultural significance, is primarily known for its caffeine content, which enhances alertness and cognitive function. Matcha, a finely ground green tea powder, contains higher concentrations of catechins, theanine, and caffeine, offering unique health benefits such as improved brain function, antioxidant activity, and potential anti-cancer properties. This review systematically compares the production and processing steps of coffee and matcha, highlighting the impact of these processes on their bioactive components and health benefits. Additionally, the review explores the applications of coffee and matcha in the food industry, emphasizing their roles as flavor enhancers, colorants, and functional ingredients in various food products. Despite the extensive research on coffee, studies on matcha remain limited, necessitating further investigation into its health effects and potential applications. This review employs bibliometric analysis (2021-2025) and comparatively assesses coffee and matcha within a multidimensional competence framework, covering production and processing, bioactive components, health effects, and food industry applications, providing insights into their unique properties and supporting their future development in the food and health industries. © 2026 Society of Chemical Industry.

Background: Antimicrobial peptides (AMPs) have been regarded as promising alternatives to antibiotics but limited by low cell selectivity and high production costs. Sequence truncation is an effective method for activity improvement. Through N-/C-terminal truncation and removal of C-terminal sequences, analogues of bovine myeloid antimicrobial peptide (BMAP-28), a 28-amino-acid peptide, were obtained to develop short peptides with enhanced cell selectivity.

Results: The results indicated that broad-spectrum antibacterial activity was observed in LR-24 and SI-20, particularly against Cronobacter sakazakii. Compared to the template peptide, the therapeutic index of LR-24 and SI-20 increased by four times and 34 times, respectively. The truncated peptides with a β-turn motif and hydrophobic C-terminal residues retained antimicrobial activity. Besides, both cell selectivity and condition sensitivity of LR-24 and SI-20 were improved. At 1 × minimum inhibitory concentration (MIC), LR-24 and SI-20 inhibited 50% of C. sakazakii biofilm formation. Mechanistic studies indicated that AMPs exerted bactericidal activity through membrane disruption.

Conclusion: The results of the present study indicate that the efficacy of LR-24 and SI-20 as therapeutic agents for targeting foodborne pathogens. Moreover, the N-/C-terminal truncation is an effective strategy for developing novel antimicrobials. © 2026 Society of Chemical Industry.

Background: With the growing impacts of salinity and climate change on agricultural systems, developing innovative and resilient solutions has become crucial to meet these challenges. This study aimed to evaluate the tolerance of blue panicgrass (Panicum antidotale Retz.), an alternative forage crop, to increased levels of irrigation water salinity. Six salinity levels (0, 5, 10, 15, 20 and 25 dS m^-1) were tested in a completely randomized design under controlled environment.

Results: Our findings revealed that P. antidotale maintained stable biomass production up to 10 dS m^-1, with a subsequent decline of 44% at 20 dS m^-1 and 65% at 25 dS m^-1. At 25 dS m^-1, hydrogen peroxide and malondialdehyde evels increased significantly by 21% and 98%, respectively, compared to the control. In addition, there was a substantial decrease in stomatal conductance (-55% starting at 10 dS m^-1), chlorophyll content (-25% starting at 20 dS m^-1) and relative water content (-15% starting at 20 dS m^-1), leading to a 53% decrease in the photosynthesis performance index (i.e. PI_ABS) under 25 dS m^-1 compared to the control. Moreover, sodium accumulation significantly increased with salinity treatment, particularly in roots, whereas potassium levels remained unchanged, suggesting ion exclusion as tolerance mechanism. Additionally, the K/Na ratio in shoots was ten-fold higher than in roots.

Conclusion: Overall, the results of the present study demonstrate the salt tolerance of blue panicgrass, highlighting its potential as a superior forage crop in saline environments, and emphasize the need for field-based research to develop strategies that maintain high productivity and quality on marginal lands. © 2026 Society of Chemical Industry.

Background: As the demand for eco-friendly food packaging rises, biodegradable electrospun fiber membranes have attracted wide attention. However, existing single-component membranes face limitations such as insufficient mechanical properties, unstable functional release, and weak antioxidant/antibacterial activity. This work innovatively created a polylactic acid (PLA)/gelatin/ethyl cellulose ternary electrospun fiber membrane (PEG) by encasing low-cost citric acid (CA) and vitamin E/hydroxypropyl-β-cyclodextrin (VE/HP-β-CD) complexes to enhance functionality and stability.

Results: Scanning electron microscopy showed satisfactory compatibility with uniform, defect-free fibers. Fourier transform infrared spectroscopy and X-ray diffraction confirmed the successful encapsulation of VE in HP-β-CD, and interactions with the polymer matrix altered the crystalline structure. Thermal analysis revealed enhanced thermal stability, with the decomposition temperature increasing from 340 to 349 °C. As CA and VE/HP-β-CD content increased, the membrane's contact angle decreased, elastic modulus rose (from 18.3 to 60.7 MPa), and elongation at break improved (from 53.8% to 103.7%). Functional tests showed slow continuous release of VE within 200 h, 73.9% DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging, and increased antibacterial activity. Both MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) and live/dead assays showed >90% viability for PEG films. In strawberry preservation, the membrane extended its shelf life by 8 days, improving quality.

Conclusion: These results demonstrate that the combined encapsulation of CA and VE/HP-β-CD and their interactions with the matrix successfully optimized the material structure, properties, and functionality, offering a sustainable direction for developing eco-friendly, functional packaging materials. © 2026 Society of Chemical Industry.