Journal of the Science of Food and Agriculture最新文献

Background: The growing demand for nutrient-rich food emulsions requires an optimised emulsification process to enhance stability and functionality. In this paper, the effects of ultrasound parameters and oil composition on emulsion behaviour were analysed. Four monovarietal extra virgin olive oils (A07, Arbequina, Peranzana, Coratina) and sunflower seed oil (control) were selected to prepare emulsion samples by ultrasonication treatment (different pulse duty cycles and amplitudes) and mono- and diglycerides of fatty acids as emulsifier (70 g kg^-1).

Results: Good energy-efficient conditions for emulsions (0.6 s pulse duty cycle, 90 μm amplitude, 150 s treatment time, 4384 J energy) were developed, yielding water-in-oil emulsions (conductivity: 0 μS; solubility test). Stability and microstructure depended on extra virgin olive oil (EVOO) varieties. Peranzana EVOO emulsions resulted in the most stable, exhibiting a monomodal droplet distribution (76% less than 100 nm), no creaming and a high value of consistency index (35.50 Pa s). Peranzana EVOO thinning was attributed to the synergy between abundant tocopherols and water-soluble polyphenols. Microstructure evidenced fat aggregates for monodisperse Peranzana EVOO emulsion and water droplets with a spherical shape. EVOO's fatty acid profile had a limited influence on emulsion behaviour.

Conclusion: Oil selection is a key factor. In fact, Peranzana EVOO, with a balanced antioxidant profile and a monomodal microstructure, could be a suitable option for preparing stable, functional emulsions. Water- and oil-soluble dual-phase antioxidants improve interfacial stability. The research enables consideration of ultrasound as a sustainable tool for emulsion design, particularly for determining the optimal parameters and oil chemical composition for olive varieties. © 2026 Society of Chemical Industry.

Background: Plant-derived proteins are rapidly emerging as innovative ingredients in the food sector because of their sustainability and ethical benefits compared with animal-based proteins. Among dairy applications, fermented beverages are the most suitable products for the incorporation of these proteins. This study evaluated how cold plasma (CP) treatment time and concentrations of modified pea protein isolate (PPI) affected the quality and stability of a hybrid dairy beverage.

Results: Higher PPI levels increased titratable acidity, whereas CP-treated PPI resulted in higher pH values reaching 4.36 at 1.8 g 100 mL^-1. Both PPI concentration and CP treatment improved the water-holding capacity (WHC), with a maximum WHC of 29.68% achieved at 1.8 g 100 mL^-1 PPI and a CP treatment time of 30 s. Longer CP time and higher PPI levels increased a* and b* values significantly (P < 0.05). Viscosity peaked at 214.35 Pa s at 1.8 g 100 mL^-1 PPI and a CP treatment time of 60 s but declined at 120 s. Pea protein isolate also promoted Streptococcus and Lactobacillus spp. growth, especially with shorter CP time (P < 0.05).

Conclusion: These findings suggest that brief CP treatment is an effective approach to modifying PPI, improving its suitability for use in the development of functional hybrid fermented dairy beverages. © 2026 Society of Chemical Industry.

Background: To improve bread quality and mitigate the potential health risks associated with synthetic preservatives such as sodium dehydroacetate (SD), this study developed a natural preservative system composed of chitosan (CS) and fermented whey (FW) as an alternative.

Results: A series of bread formulations containing different ratios of CS and FW (0.5% CS + 0% FW, 0% CS + 0.5% FW, 0.5% CS + 0.5% FW, 1% CS + 0% FW, and 0% CS + 1% FW), along with 0% additive and 0.1% SD, were investigated. Among these, the composite of 0.5% CS and 0.5% FW was identified as optimal. Rheological analysis and scanning electron microscopy showed that this composite significantly enhanced dough viscoelasticity and promoted the formation of a stronger gluten network capable of effectively retaining gas. In subsequent bread quality assessments, the CS-FW composite markedly increased specific volume by 12.4% and slowed staling, whereas SD addition reduced specific volume by 27.2% and accelerated the staling process. During 42 days of storage, bread containing the CS-FW composite maintained aerobic plate count below 10 CFU g^-1 and exhibited lower hardness and chewiness, higher elasticity, and more stable moisture, resulting in a shelf life extended approximately sixfold compared with the blank group.

Conclusion: The CS-FW composite matched or exceeded the effectiveness of the synthetic preservative SD through a multi-targeted mechanism that simultaneously enhanced sensory properties and ensured microbial safety. This work provides a natural, dual-function approach for extending bread shelf life and improving overall product quality. © 2026 Society of Chemical Industry.

Background: The present 2-year field trial aims to assess the effects of permanent living mulches (pLMs) of Trifolium repens (TRFRE) and Lotus corniculatus (LOTCO) on agronomic performance, and phytochemical and nutraceutical profile of broccoli (Brassica oleracea var. italica) in an organic-conservative Mediterranean vegetable system. Standard organic management, including tillage and fertilization, was used as the reference cropping system (CNT). Parameters assessed included biomass accumulation, glucosinolates (GSLs), phenols, chlorophylls, ascorbic acid, and antioxidant activity in broccoli inflorescence.

Results: Although broccoli cultivated with pLMs showed reduced marketable biomass in 2022, both treatments maintained stable yields across 2 years despite differing environmental conditions. In contrast, CNT, which yielded well in 2022, had a marked biomass reduction in 2024, due to soil compaction from intense post-transplant rainfall. LOTCO consistently enhanced total phenol accumulation and antioxidant capacity across seasons, while chlorophyll and ascorbic acid content fluctuated in line with biomass performance. GSL concentrations in broccoli showed marked seasonal variability, with overall higher levels in 2022 compared to 2024. This difference was particularly pronounced for glucoraphanin and 4-methoxyglucobrassicin (4OM-GBS). In both seasons, the effects of pLMs, which reflected broccoli biomass production, modulated the concentration of specific GSLs. A positive correlation was observed between broccoli biomass and GSL concentration, especially for 4OM-GBS, glucobrassicin, and neoglucobrassicin.

Conclusion: pLMs can support broccoli production in organic and conservative cropping systems by enhancing phytochemical profiles and improving resilience to abiotic stresses. While biomass reductions may occur compared to conventional organic systems, pLMs show potential to stabilize both yield and nutraceutical quality. © 2026 Society of Chemical Industry.

Background: Oilseed cakes are by-products of oil extraction and they have considerable potential in novel food technologies due to their low cost and high nutrient content. In vitro production of skeletal muscle cell biomass is an emerging approach in cultured meat research and offers a promising alternative protein source. One of the major barriers to large-scale production is the reliance on animal serum, an expensive, animal-derived component. To address this limitation, this study explored the potential of flaxseed protein isolate (FPI), extracted from flaxseed oil cake, as a supplement in cell culture media with a fourfold reduction in serum for the cultivation of C2C12 myoblasts.

Results: Flaxseed protein isolate was evaluated for its impact on cell proliferation and differentiation in low-serum media. As the media component, FPI did not enhance C2C12 cell proliferation, but it facilitated myogenic differentiation significantly. Specifically, supplementing low-serum media with 0.25 mg mL^-1 FPI supported cell survival throughout the 10 day differentiation period, resulting in typical myogenic marker presence. It also promoted the formation of myotubes with diameters and fusion index comparable with those observed in control cell cultures with standard serum level. Flaxseed protein isolate also considerably increased the production of sulfated glycosaminoglycans (sGAGs), an extracellular matrix component, exceeding even the levels observed in the control group.

Conclusion: The results of this study suggest that flaxseed protein may serve as a valuable supplement in low-serum media to support myoblast differentiation. This could help reduce the cost of cultured meat production while supporting circular economy principles and the reuse of agricultural byproducts. © 2026 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: Vaccinium species are characterised by high nutritional value and rich phytochemical composition of their fruits and are therefore used as food and in folk medicine. The aim of this study was to investigate the potential of fruits and leaves of the Vaccinium arctostaphylos L. and Vaccinium myrtillus L. for use as cosmeceuticals and against hyperpigmentation-related skin diseases. The antityrosinase and melanogenesis effects were determined by inhibition of mushroom tyrosinase enzyme, inhibition of tyrosinase enzyme in α-MSH (melanocyte-stimulating hormone)-induced B16F10 cells and melanin inhibition.

Results: The ethyl acetate sub-extract from the fruits of V. arctostaphylos showed very strong tyrosinase enzyme inhibition (median inhibitory concentration (IC₅₀) = 9.71 μg mL^-1), which was approximately as high as that of the standard compound, and also showed significant melanin inhibition and antityrosinase effect compared to kojic acid. The ethyl acetate extracts from the fruits and leaves of V. arctostaphylos showed antioxidant effect as strong as the standard compounds gallic acid and Trolox. The phytochemical contents of fruit and leaf extracts were analysed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). ADMET (absorption, distribution, metabolism, excretion, and toxicity) profiles of the compounds were predicted and their likeness to drug candidates were analysed. Finally, molecular docking analysis was performed with the crystal structures of different targets determined for compounds (rutin, protocatechuic acid, gentisic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, taxifolin, salicylic acid, 4-hydroxybenzoic acid, luteolin-7-glycoside, quercetin).

Conclusion: The fruit extracts of V. arctostaphylos in particular appear to be a potential and promising source for the cosmeceutical and pharmaceutical industry due to their content of active ingredients and strong biological effect. © 2025 Society of Chemical Industry.

Background: Alkaline salt stress significantly impairs the growth and development of lilies. Although China has abundant wild lily resources, most species are highly sensitive to saline and alkaline stress, leading to a lack of salt-tolerant varieties. Currently, studies on the mechanisms of salt tolerance and salt-tolerance gene mining in lilies remain limited.

Results: In this study, physiological, biochemical and transcriptomic responses of alkaline salt-tolerant Lilium asiaticum and non-alkaline salt-tolerant Lilium davidii var. willmottiae were compared under Na₂CO₃ stress with and without exogenous abscisic acid (ABA) pretreatment. It was found that the alkali tolerance of lily seedlings significantly increased with ABA pretreatment compared to those without ABA, suggesting that a small amount of ABA could mitigate the damage caused by alkaline salt stress. Nitro blue tetrazolium chloride staining confirmed that ABA pretreatment alleviated oxidative damage in stressed seedlings. RNA-sequencing identified 2958 differentially expressed genes (DEGs) in L. asiaticum and 25 927 in L. davidii var. willmottiae, with 1338 commonly expressed genes. DEGs were mainly enriched in organic and cellular metabolism processes. Weighted correlation network analysis revealed lily alkaline salt stress responses primarily involve phytohormone signaling, mitogen-activated protein kinase signaling and starch-sucrose metabolism.

Conclusion: These findings provided valuable insights into the salt stress-related genes and metabolic pathways in lilies, aiding in the exploration of salt tolerance mechanisms, screening for salt tolerance genes and breeding of new salt-tolerant lily varieties. © 2026 Society of Chemical Industry.

Background: This study assessed the starch content of ten yam varieties commonly consumed in West Africa to clarify their structural, thermal, physicochemical, and rheological properties and to support their potential food and industrial applications.

Results: The yam starches differed significantly in functional, thermal, and rheological properties. The different samples were given different codes. The sample coded KNE-C exhibited the highest amylose content at 42.7%. The starch granules were round and elliptical, with sizes ranging from 14.8 μm (sample SD3-G) to 24.1 μm (sample BET-C). X-ray diffraction analysis indicated peaks at 5.7°, 15°, 17°, and 23° 2θ, which correspond to a type C crystallinity pattern. The starch relative crystallinity was significantly lower (P ≤ 0.05) in sample OBI-N (32.49%) than sample KPO-C (40.76%). Gelatinization varied significantly (P ≤ 0.05) among the yam starch varieties, with a temperature range (ΔT) of 14.9 to 19.4 °C. A rapid visco analyzer (RVA) was used to show that peak time ranged between 5.0-5.5 min, pasting temperature ranged between 77.6-84 °C, and viscosity ranged between 4.114 Pa^.s and 5.820.5 Pa^.scP. The starches displayed viscoelastic properties and solid-like behavior (G' > G″). Gel hardness varied from 5.74 N in sample KPO-C to 10.74 N in sample SD4-G. Principal component analysis showed that components PC1 and PC2 together accounted for 55% of the total variance, and PC3 increased the cumulative variance to 71%.

Conclusions: The starches differed in microstructure, physicochemical, thermal, and rheological properties. This study provides a valuable basis for the selection of yam starch with specific properties suited for specific food applications in both food and non-food industries. © 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.