Journal of the Science of Food and Agriculture最新文献

Background: Tilia has a long history of cultivation and holds high ornamental and economic value. The volatile aroma compounds of Tilia flowers have significant characteristics that contribute to their ornamental appeal, and affect the flavor of floral tea. Here, widely targeted metabolomic analyses were conducted to investigate the aroma active compounds in the fresh inflorescences of Tilia cordata Mill. (Tc) and Tilia miqueliana Maxim. (Tm), and in samples prepared by freeze drying, air drying, and oven drying.

Results: We identified 442 volatile organic compounds by headspace solid-phase microextraction gas chromatography-mass spectrometry. Terpenoids were the most abundant and diverse group, while heterocyclic compounds were the main contributors to the aroma profile. Notably, 46 aroma compounds were identified as primary contributors to the characteristic aroma of Tilia, including abhexon, 2-isobutyl-3-methoxypyrazine, (Z)-6-nonenal, methyl benzoate, (E)-2-hexenal, 1-hexanol, 2-thiophenemethanethiol, p-cymene, furaneol, and (Z)-4-heptenal. The concentration of volatile organic compounds was higher in Tc than in Tm, indicating a more pronounced aroma character of Tc. For both Tc and Tm, the aroma compounds were better preserved and present at higher concentrations in freeze-dried samples than in air-dried and oven-dried samples.

Conclusion: These results provide a foundation for further research on the molecular mechanisms of aroma formation in Tilia flowers and on aroma as a cue for insect pollination. Furthermore, the results provide a basis for the development and commercialization of Tilia floral teas and other related products. © 2025 Society of Chemical Industry.

Background: Nowadays, there is increasing interest in optimizing the beneficial effects on egg quality and production by investigating various levels and sources of Se.

Methods: Data of various forms, sources and levels of Se were analyzed using a meta-analysis approach in terms of their effects on production, antioxidant activity and egg Se deposition of laying hens by using 81 peer-reviewed publications.

Results: Overall, laying hens' performance and egg quality attributes were not affected by Se supplementation, except for minor changes in egg weight and eggshell thickness in response to higher Se levels in diets. Noticeable effects were found on antioxidant activities where organic Se outperformed the inorganic form. Strong linear relationships between Se levels in the diet and Se content of whole egg, egg yolk and egg albumen were found where Se in the form of selenomethionine (SM) exhibited a stronger relationship with Se content in whole egg (R² = 0.954), egg yolk (R² = 0.972) and egg albumen (R² = 0.926) than other forms of organic Se and inorganic Se (sodium selenite). Also observed was a Se preferential deposition in egg yolk compared with egg albumen especially for SM, indicating a higher bioavailability and deposition rate of SM than other Se sources.

Conclusion: Various forms of Se could be safely supplemented to diets at high doses of up to 5 mg kg^-1 without adversely affecting hens' performance while enhancing antioxidant status. Supplementation with SM could be the most effective strategy to improve egg Se status among other forms of Se which may be beneficial for consumers. © 2025 Society of Chemical Industry.

Background: Taioba (Xanthosoma sagittifolium Schott), an unconventional food plant, has superior nutritional characteristics to those of most conventional vegetables; however its high moisture content makes its preservation difficult. The objective of this study was to determine the drying kinetics of the leaves of taioba, adjust the experimental data to mathematical models, and evaluate the effect of temperature on bioactive compounds. The leaves were dehydrated at 25, 30, 35, and 40 °C using a heat-pump dryer and 50, 60, 70, and 80 °C in a conventional convective dehydrator.

Results: The modified Midilli mathematical model was the best fitting model for all temperatures. The effective diffusivity coefficient increased with drying air temperature from 9.48 × 10^-11 to 2.36 × 10^-8 m²s^-1 with activation energy of 45.40 kJ mol^-1 for the conventional dryer and 110.26 kJ mol^-1 for the heat-pump dryer.

Conclusion: Among the bioactive compounds, vitamin C content was higher in taioba leaves dehydrated using the heat-pump dryer. © 2025 Society of Chemical Industry.

Background: Brazil nut press cake (PC), a co-product of oil extraction, represents a promising alternative for developing sustainable and nutritious food products, meeting the growing demand for healthy and clean-label options. This study aimed to assess the effects of PC on spread composition, physical characteristics, sensory attributes, consumer acceptance, and storage stability assessed through oil separation.

Results: Different PC levels (0-100 g kg^-1) affected spread properties. Higher PC (100 g kg^-1) levels significantly increased (P < 0.05) protein content and insoluble fiber (156.3 and 190.0 g kg^-1, respectively). On the other hand, lipids and energy values decreased significantly (P < 0.05). Instrumental texture analysis revealed that firmness, spreadability, and adhesiveness peaked at the highest PC concentration: 383.87 g, 699.92 g s, and 384.62 g s, respectively. The 100 g kg^-1 PC formulation exhibited the lowest oil separation (12%) among samples at 15 000 × g in the sixth week. Sensory analysis showed similar scores for most attributes. The 50 g kg^-1 PC formulation scored the highest values for overall acceptance ('like regularly'), willingness to consume ('would probably consume'), and to buy ('maybe buy/maybe not buy'). Correlation analysis indicated that individuals with a controlled lifestyle are more likely to have a balanced diet and pay more for spreads. Principal component analysis suggested that the 50 g kg^-1 PC spread is a promising formulation.

Conclusion: These findings underscore the feasibility of using Brazil nut press cake in spreads, advancing the scientific, technological, and socio-economic uses of a nutritious co-product. © 2025 Society of Chemical Industry.

Background: Gastrodia elata (G. elata) is highly valued for its health and medical effects. A timely and efficient drying process helps improve the quality of dried G. elata. Prior to drying, G. elata was steamed at 100 °C for 20 min to improve final product quality. In this study, microwave drying (MD), microwave hot-air rolling-bed drying (MHARD), microwave infrared vibrating-bed drying (MIVBD) and pulse-spouted microwave vacuum drying (PSMVD) were used to dry G. elata. The effects of drying techniques on drying kinetics, moisture state, color profile, microstructure, glass transition temperature, active ingredients (total phenol, total flavonoids, total sugar, gastrodin and p-hydroxybenzyl alcohol contents) and antioxidant properties of dried samples were investigated.

Results: The results revealed that steaming increased the proportion of free water in G. elata and facilitated its migration to the sample surface during drying. Among the various drying techniques, MIVBD achieved the shortest drying time of 44.7 min and it accelerated drying by 21.16%, 39.02% and 59.36% compared to MD, PSMVD and MHARD methods, respectively. PSMVD resulted in a minimal color change (ΔE = 21.5) and the dried sample had a porous structure. Drying process reduced the antioxidant activity, and MHARD-dried samples showed the highest total phenol and gastrodin contents.

Conclusion: The results of this study indicate that MIVBD significantly improved the drying efficiency of G. elata, while MHARD maximumly preserved the bioactive compounds. It aims to provide theoretical support for the microwave drying of G. elata. © 2025 Society of Chemical Industry.

Background: Puffed corn flour (PCF) is produced by the milling of corn flour, followed by extrusion, puffing, drying and grinding processes. PCF possesses extensive potential applications in the food industry, serving as a raw material to produce diverse expanded foods. Nonetheless, PCF presents certain issues, including inadequate protein content and suboptimal flushing characteristics. A multitude of studies indicate that physical alteration and the incorporation of exogenous protein positively affect the modifications in the physical and chemical properties of starch. This study examined the impact of incorporating exogenous protein alongside dry heat treatment (DHT) on the microstructure, physical and chemical properties and in vitro digestion of PCF.

Results: Fourier transform infrared spectroscopy results demonstrated that DHT augmented the hydrogen bond strength of the samples while exerting a negligible effect on the overall structure. Furthermore, via DHT, the incorporation of soybean protein isolate (SPI), whey protein isolate (WPI) and egg white protein (EWP) enhanced the water solubility index of the samples by 8.77%, 19.39% and 22.02%, respectively; the resistant starch content increased by 18.12%, 13.28% and 15.56%, respectively. Nonetheless, DHT resulted in a decrease in sample particle size and the formation of additional cracks and pores on the surface of PCF.

Conclusion: The flushing properties of PCF were enhanced by DHT technology and the incorporation of exogenous proteins. The optimal treatment temperature for the EWP group was 90 °C; for the SPI group, it was 80 °C; and for the WPI group, it was 100 °C. © 2025 Society of Chemical Industry.

Background: Elevated levels of tropospheric ozone (O₃) pose a significant threat to plant health and productivity. Developing ozone-tolerant varieties is crucial for mitigating these environmental stresses. This study investigates the effects of ascorbic acid (AA) and silicic acid (SA) treatments on 12 different mung bean varieties under elevated O₃ conditions.

Results: A controlled pot experiment was conducted with four treatments: ambient O₃ (40-45 ppb), elevated O₃ (120 ppb), elevated O₃ with silicic acid (0.1 mmol L^-1), and high O₃ with ascorbic acid (10 mmol L^-1). High O₃ stress negatively impacted growth attributes across all mung bean cultivars. However, both AA and SA treatments significantly alleviated O₃-induced growth reductions. Under O₃ stress, osmotic potential, water potential, relative water content, turgor potential, sugars, pod number, amino acids, 100-seed weight, and grain carbohydrates all decreased. In contrast, antioxidant enzymes (ascorbate peroxidase, peroxidase, catalase, and superoxide dismutase), flavonoids, tannins, and grain protein content increased.

Conclusion: The NIAB Mung 20-21, NIAB Mung 2006, and NIAB Mung varieties exhibited O₃ resistance. Silicic acid proved to be more effective than ascorbic acid in mitigating O₃ damage, though a combination of both treatments was the most beneficial for enhancing plant resilience under elevated O₃ conditions. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Background: Riboflavin, a water-soluble vitamin, is not synthesized in the human body. Hence, developing riboflavin carriers that can be retained in the gastrointestinal system for longer periods can facilitate riboflavin supplementation.

Results: The present study aimed to prepare a soy protein isolate (SPI)-κ-carrageenan composite gel-mediated riboflavin delivery model. Additionally, the effects of different concentrations of κ-carrageenan on the micromorphology, gel strength and rheological properties of SPI gels were investigated. The results showed that incorporating high- concentration of κ-carrageenan (0.4 g kg^-1) effectively enhanced the interactions among SPI aggregates, increasing the gel frontal strength to 128.65 g and water-holding capacity up to 81.67%. Additionally, κ-carrageenan incorporation enhanced the gel network structure, reduced gel porosity and increased the density of the gel network structure. Compared with SPI gels, SPI-κ-carrageenan composite gel facilitated the targeted release and in vivo degradation of riboflavin, at the same time as delaying the biodegradation of riboflavin in stored gels.

Conclusion: Altogether, the findings of the present study provide insights into SPI-κ-carrageenan composite gels regarding gel properties and interaction mechanisms, as well as a strategy for the slow release of riboflavin in the gastrointestinal tract. © 2025 Society of Chemical Industry.

Background: Citrus fruits are an important source of dietary fiber. However, on the one hand, traditional preparation methods of citrus fiber rely on chemical hydrolysis, resulting in unavoidable environmental contamination and nutrients loss. On the other hand, citrus fiber usually requires modification due to its low soluble dietary fiber content. Therefore, we explored green preparation methods of citrus fiber, and evaluated the impact of high-speed homogenization alone or combined with cellulase hydrolysis, Trichoderma viride or Lactobacillus plantarum fermentation on the physicochemical, structural and functional properties of dietary fiber derived from navel orange peel.

Results: Cellulase-hydrolyzed navel orange peel dietary fiber (NOPDF) had better water solubility and oil holding capacity but lower thermal stability. In contrast, T. viride-fermented NOPDF demonstrated the best thermal stability and glucose adsorption (4.62 ± 0.06 mmol g^-1 dried weight), along with the highest soluble dietary fiber yield (2.27 g kg^-1 dried weight), the best soluble dietary fiber/total dietary fiber ratio (29.64 ± 0.17%), water holding capacity (12.48 ± 0.44 g g^-1 dried weight), swelling capacity (12.10 ± 0.24 g g^-1 dried weight) and the darkest color. Lactobacillus plantarum-fermented NOPDF exhibited the best fillibility (tap density, 0.68 ± 0.01 g mL^-1 dried weight) and strongest in vitro prebiotic activity and antioxidant properties (total phenolic content, 5.81 ± 0.26 mg gallic acid equivalents 100 g^-1 dried weight; DPPH^• scavenging capacity, 2.21 ± 0.01 mg Trolox equivalents g^-1 dried weight).

Conclusion: Both modification methods of T. viride or L. plantarum fermentation could significantly improve the physicochemical, structural and functional properties of NOPDF, and offer a valuable approach for utilizing navel orange peel in the functional food industry. © 2025 Society of Chemical Industry.

Background: Selenium nanoparticles (SeNPs), comprising a novel selenium element with higher bioactivity, easily aggregate into large black monomeric selenium particles. In the present study, polysaccharides from the seeds of Plantago asiatica L. (PLP) was used as a template and morphology/particle size modifier to synthesize selenium nanoparticles. The preparation process of SeNPs stabilized by PLP was optimized, and its antioxidant and immunological activities were investigated.

Results: The optimal preparation conditions of PLP-SeNPs were a reaction temperature of 60°C, a reaction time of 1.5 h, a PLP concentration of 0.04 mg · mL^-1 and a Na₂SeO₃/Vc molar ratio of 1:5. Stable spherical PLP-SeNPs with a particle size of 78.39 ± 2.15 nm were prepared through this process. The PLP-SeNPs complex at a concentration of 32 μg · mL^-1 demonstrated scavenging activities against 1,1-diphenyl-2-picrylhydrazyl radicals, hydroxyl radicals and 2,2'-azinobis-(3-ethyl-benzothiazolin-6-sulfonic acid) diammonium salt radicals of up to 49.49 ± 2.58%, 60.99 ± 2.49% and 42.07 ± 1.76%, respectively. The PLP-SeNPs complex significantly increased the activation of RAW264.7 cells through improving phagocytosis, reactive oxygen species levels, and the secretion of tumor necrosis factor-α and interleukin-10.

Conclusion: The present study lays a theoretical foundation for the development of food-borne SeNPs and the exploration of their application in functional foods, which will help to promote the high-value utilization of P. asiatica L., and also has an important guiding significance for the healthy development of selenium-enriched functional food industry. © 2025 Society of Chemical Industry.