Journal of the Science of Food and Agriculture最新文献

Background: With increasing prevalence of mental health issues such as insomnia and anxiety, γ-aminobutyric acid (GABA) has gained attention for its neurological benefits. The development of GABA-rich functional foods has emerged as a promising research direction. Soybeans, rich in glutamate, are excellent substrates for GABA biosynthesis using microbial fermentation. In this study, Lactococcus lactis (LL) and Lactiplantibacillus plantarum (LP) were used to ferment soybeans, aiming to enhance GABA production. The effects of fermentation on pH value, yield, colony-forming unit, phytic acid content, total phenol content, and ABTS⁺ free radical scavenging activity were investigated. Additionally, soybean flour fermented by LL was incorporated into cookie formulations to evaluate its effects on cookie spread factor and hardness. The GABA content of the cookies was also analyzed.

Results: Co-fermentation with LL and LP significantly reduced phytic acid levels. Mono-fermentation with LL showed higher probiotic viability, better retention of total phenolics and antioxidant capacity, and superior GABA accumulation. Cookies supplemented with LL-fermented soybean flour better maintained the hardness and exhibited a higher GABA content compared to those prepared with unfermented soybean flour (P < 0.05).

Conclusion: Fermentation with LL effectively enhanced GABA content (P < 0.05) and preserved cookie texture comparable to that of 100% wheat flour cookies. These results can support the potential of LL fermentation in developing GABA-enriched plant-based functional foods. © 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: Fermentation vessels play a crucial role in modulating the chemical and sensory properties of fermented foods, yet limited studies have addressed how vessel type affects soy sauce mash, the precursor to traditional soy sauce. This study examined the influence of two vessel types - Korean onggi and plastic containers - on the functional and sensory quality of soy sauce mash during 60 days of fermentation.

Results: Significant differences were observed between vessel types in salinity, amino nitrogen, total polyphenol content, and aroma profiles. Unexpectedly, mash fermented in plastic vessels exhibited higher antioxidant activity and amino nitrogen content, suggesting enhanced microbial metabolism under oxygen-restricted conditions. Sensory profiling revealed distinct aroma descriptors for each vessel type, with plastic-fermented mash characterized by 'black taffy' and 'green' notes, in contrast to 'honey' and 'rancid' notes for onggi.

Conclusion: These findings challenge the conventional assumption that traditional porous vessels such as onggi consistently yield superior quality in fermented soy products. Instead, our results suggest that plastic containers, often considered secondary for their convenience, can promote desirable chemical and sensory outcomes under certain fermentation conditions. This study offers new insights into how vessel type can shape fermentation functionality, and serves as a basis for informed container selection in both artisanal and industrial contexts. © 2025 Society of Chemical Industry.

Background: Walnut oil (WO) is rich in nutrients, but it is prone to oxidation and rancidity during storage, resulting in the loss of its flavor and nutrients. In addition, it is also related to the changes in its own metabolites. However, there is limited research on the dynamic patterns of volatile organic compounds (VOCs) and metabolites during WO oxidation.

Results: Headspace solid-phase microextraction-gas chromatography-mass spectrometry and untargeted metabolomics were used to monitor changes in these compounds during storage. A total of 59 VOCs and 1048 metabolites were identified, of which 14 VOCs were key flavor profile substances. Multivariate statistical analysis identified (E,E)-2,4-heptadienal as an indicator for assessing the oxidation level of WO. Metabolomics revealed significant changes in the content of lipids and lipid-like molecules alongside organic oxygen compounds during the oxidation process of WO. In addition, it was determined that the volatile compounds produced during the later stages of WO oxidation are predominantly associated with the oxidative degradation of oleic acid, linoleic acid, and linolenic acid. KEGG pathway analysis identified a total of seven metabolic pathways. Of these, linoleic acid, α-linolenic acid, and glycerophospholipid metabolism were found to be consistently associated with the oxidation reaction of WO.

Conclusion: This study elucidates molecular mechanisms underlying flavor deterioration and oxidative progression in WO, providing novel insights for quality control and stability enhancement. © 2025 Society of Chemical Industry.

Background: Meat adulteration poses significant food safety and economic fraud challenges, yet traditional detection methods are destructive, time-consuming and unsuitable for rapid screening. Meanwhile, despite advances in non-destructive and rapid hyperspectral imaging (HSI) technology, its predominant spectral-biased approach faces challenges in distinguishing chemically similar adulterants. Notably, unlike authentic meat formed through natural processes, adulterated meat undergoes artificial reconstruction, creating distinct tissue surface morphological differences. These inherent differences offer key insights for rapid adulteration detection. Accordingly, this study developed a novel non-destructive approach combining HSI with independent component analysis (ICA) to extract tissue surface features for beef adulteration detection. Two adulteration types were investigated: restructured minced meat and pork-substituted beef at adulteration levels of 0%, 10%, 20%, 30%, 40% and 50%.

Results: For both adulteration types, ICA was employed to extract tissue surface features from hyperspectral images, with derivatives characterizing surface-change trends. Subsequently, k-nearest neighbor and linear discriminant analysis (LDA) were applied to classify authentic and restructured minced beef, with the LDA model achieving perfect discrimination (R²p = 1.0000, RMSEP = 0.0000). Meanwhile, for detecting pork-substituted beef, hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed. The OPLS-DA model significantly outperformed HCA and demonstrated excellent performance (AUC > 0.92 across all substitution ratios). Furthermore, the visualization successfully located pork-substituted regions and quantified substitution levels.

Conclusion: This tissue surface feature-based approach provides a rapid, accurate and non-destructive method for meat adulteration detection, offering significant potential for industrial implementation, particularly suited for high-throughput screening in meat processing facilities and quality assurance operations. © 2025 Society of Chemical Industry.

Background: Pu-erh tea products, particularly Lao Man Er (LME) and Mao Er Duo (MED) produced from the large leaf variety (Camellia sinensis var. assamica) in Yunnan province, show distinctive sensory profiles and complex chemical compositions. This study conducts sensory evaluation, metabolomics, and instrumental colorimetry to analyze the chemical and functional characteristics of these teas.

Results: Sensory evaluation (0-10 intensity score) shows clear differences between the two teas. LME records higher bitterness (5.58 ± 1.14) and astringency (5.71 ± 0.66), whereas MED demonstrates a significantly stronger sweet aftertaste (1.07 ± 0.27). Colorimetric analysis also reflects these distinctions. LME exhibits greater lightness (L* = 96.12 ± 0.68) and yellowness (b* = 17.21 ± 1.46), while MED produces a darker, more intense infusion and demonstrated more stable antioxidant activity. These differences were associated with variations in catechin composition: MED contains higher levels of galloylated catechins ((-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG),(-)-gallocatechin gallate (GCG)), which degrade into non-galloylated contributing to sweetness, while LME has higher contents of (-)-epicatechin (EC) and (+)-gallocatechin (GC) compounds associated with bitterness and astringency. Bitterness and astringency were positively correlated with caffeine, EGCG, and non-galloylated catechins, while lightness correlated with flavonol glycosides and yellowness with chlorogenic acid. Both teas inhibited α-amylase and α-glucosidase, with MED showing slightly stronger α-amylase inhibition.

Conclusion: This study demonstrates that distinct metabolite patterns, particularly in catechins and pigments govern the sensory and functional characteristics of Pu-erh tea. These insights not only deepen understanding of tea quality formation but also provide a scientific basis for improving manufacturing control, enhancing consistency, and designing market-targeted products. © 2025 Society of Chemical Industry.

With the continuous evolution of socio-economic conditions, there has been a growing global awareness regarding health and wellness. In this context, the use of plant-based natural products with minimal side effects has gained significant attention. Moringa oleifera and its derivatives have emerged as promising ingredients in the food industry due to their rich nutritional profile and multiple health-promoting properties. Despite its potential, comprehensive reviews on the application of M. oleifera across various food products remain limited. This review explores the incorporation of M. oleifera in diverse food categories, including dairy and its plant-based alternatives, beverages, bakery, snacks, and meat products. It also discusses the nutritional attributes of moringa, its associated health benefits, extraction technologies, and pertinent safety and regulatory considerations. Moringa oleifera is a valuable source of protein, fiber, fats, vitamins, and minerals, and exhibits antimicrobial, antidiabetic, and antioxidant properties. Furthermore, its inclusion in food products has been deemed safe and shown to enhance nutritional quality, functionality, and shelf life. Different parts of M. oleifera have been identified as suitable for specific applications in the food sector. However, careful formulation optimization is crucial to minimize potential health risks and prevent undesirable sensory alterations in the final products. © 2025 Society of Chemical Industry.

This review explores the development, characterization, and functional applications of red palm oil (RPO) nanoemulsions (NEs), highlighting their potential in the food, pharmaceutical, and cosmetic industries. RPO, extracted from the mesocarp of the oil palm fruit, is naturally rich in bioactive compounds such as carotenoids, tocopherols, tocotrienols, phytosterols, and squalene, contributing to its antioxidant, anti-inflammatory, and cardioprotective properties. However, the hydrophobic nature of RPO limits its application in aqueous systems, reducing its bioavailability and functional efficacy. Nano-emulsification technology addresses these challenges by encapsulating RPO into nanoscale droplets (5-200 nm), enhancing its dispersibility, stability, and bioavailability. RPO-NEs are commonly prepared using high-energy methods (high-pressure homogenization and ultrasonication) or low-energy methods (spontaneous emulsification and phase inversion). Characterization techniques, including droplet size analysis, polydispersity index, zeta potential measurement, and stability testing, ensure the quality and functionality of these systems. Studies have demonstrated that nanoemulsified RPO enhances the absorption and biological activity of carotenoids and tocotrienols, promoting cardiovascular health, anti-inflammatory effects, and skin protection. In the food industry, RPO-NEs improve the fortification of functional beverages and dairy products, while in pharmaceuticals they enhance the delivery of lipophilic nutrients and bioactive compounds. Additionally, RPO-NEs serve as effective carriers in cosmetic formulations, providing antioxidant protection and skin nourishment. This paper comprehensively reviews the formulation strategies, physicochemical properties, health benefits, and diverse applications of RPO-NEs, highlighting their potential as innovative delivery systems for bioactive compounds in various industries. © 2025 Society of Chemical Industry.

Background: Enhancing the water-holding capacity (WHC) of pork is crucial for enhancing meat quality and reducing weight loss. The study aimed to investigate the effect of dietary pterostilbene (PTS) supplementation on the WHC of pork.

Results: Our results showed that 200 mg kg^-1 PTS (PTS200) in finishing pigs reduced drip loss of pork. Using low-field nuclear magnetic resonance, it was found that PTS200 increased the contents of bound water, immobilized water and free water in pork. Scanning electron microscopy revealed that PTS200 reduced myofibril spacing and muscle fiber spacing. Furthermore, PTS200 enhanced the antioxidant capacity of pork. Additionally, PTS200 enhanced calpain-I and integrin protein expression while reducing desmin protein expression. Further mechanistic studies revealed that PTS may enhance the protein stability of calpain-I by binding to it, thereby promoting its expression.

Conclusions: Our results indicate that dietary PTS supplementation improves the WHC of pork, and its mechanisms may involve the promotion of antioxidant capacity, the regulation of drip channel-associated proteins and the increase of calpain-I expression in pork. © 2025 Society of Chemical Industry.

Background: The agro-food industry generates by-products and waste. These may be valorized as protein sources that could be used as alternatives to soy and pea in line with the EU Farm to Fork Strategy. This study evaluated potential safety-relevant contaminants and the nutritional quality of hazelnut skin protein (HSP) and pumpkin seed protein (PSP) compared with conventional pea protein (PP) and soy protein (SP).

Results: Microbial contaminants, total aflatoxin, pesticides, and polyaromatic hydrocarbons were assessed as satisfactory. Arsenic, cadmium, and lead slightly exceeded regulatory limits, whereas mercury was undetected. Total protein content was 53.93% in HSP, 57.79% in PSP, 48.86% in PP, and 57.89% in SP. All samples largely met the essential amino acid requirements of the World Health Organization (WHO)/Food and Agriculture Organization of the United Nations (FAO). In vitro cytotoxicity assays showed that HSP and SP significantly affected the viability of colon cancer cells (HCT-116) while remaining non-cytotoxic to fibroblast cells (L929), depending on exposure time and protein concentration (P < 0.05), indicating potentially safe. During in vitro digestion, following the Infogest protocol, HSP exhibited high stability at pH 3.4 with moderate solubility of 20 mg L⁻¹, similar to PSP. Hazelnut skin protein also displayed higher antioxidant activity than SP and PP, reaching 20 mmol TE g⁻¹ after intestinal digestion between 120 and 240 min.

Conclusion: Hazelnut skin and pumpkin seed proteins could serve as alternative protein sources with satisfactory safety and nutritional quality. Further research should focus on safety and nutritional standardization to support their sustainable use as healthy ingredients. © 2025 Society of Chemical Industry.

Omega-3 fatty acids (omega-3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega-3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative disorders. It has the potential to regulate cell membranes, decrease inflammation, improve endothelial activities, reduce triglycerides (TGs), weaken oxidative stress, and encourage cardiovascular, metabolic and immunological health. Docosahexaenoic acid (DHA) modulates mitochondrial activity, enhances mitochondrial biogenesis and facilitates fatty acid oxidation, which lowers lipid accumulation and helps energy metabolism and is effective in obesity. Omega-3s such as EPA, DHA and alpha-linolenic acid show anticancer activity, promote apoptosis, decrease the proliferation of cancer cell and enhance chemotherapy efficacy. Moreover, DHA has potential effects during pregnancy and fetal development. Omega-3s are often inadequate in our diet and play a significant therapeutic function in several disorders. They have been documented by global health specialists as essential constituents of the human diet. Their relevance depends on their ability to act as a nutritional intervention with significant uses in health promotion. Consequently, dietary nutrition is associated with disease prevention and enhanced clinical results. The growing demand for health-related products and innovations is expected to have an impact on developing dietary patterns. As a result, omega-3s are increasingly incorporated into functional foods and supplements. This analysis highlights omega-3s ability to improve health outcomes as well as prevent chronic diseases. © 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.