Journal of the Science of Food and Agriculture最新文献

Background: In the global socioeconomic context and the current climate change scenario, investigating the nutritional and bioactive characteristics of landraces can provide interesting profiles with technological applications and benefits for human health. The purpose of this work was to improve our knowledge regarding the nutritional and phenolic composition of several chickpea accessions preserved in a gene bank compared with widely consumed cultivars, as a first approach to establish their potential nutritional interest. CIELab colour, mineral content, protein, and amino acids were determined, as well as a comprehensive characterization of free and bound phenolic compounds by high-performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry.

Results: The chickpea accessions displayed a superior macro-mineral profile and higher levels of protein, arginine, and bound phenolic compounds than commercial cultivars did. The total phenolic content ranged from 307.55 to 940.46 μg g^-1 dry weight and clearly categorized the crops into desi or kabuli types. The ratio of free to bound phenolic compounds ranged between 2.8 and 50.2 in the kabuli seeds and 0.4-1.3 in the desi type. The most remarkable finding was the quantification of a total of 42 phenolic compounds, nine of them reported for the first time in chickpea seeds (methyl and dimethyl citric acids, glabranin, 3,4-dihydroxy-5-methoxybenzoic acid, myricetin 3-O-rutinoside, dihydromyricetin, phlorizin, kaempferol 7-(6″-p-succinylglucoside) and phloretin).

Conclusions: Despite variations in genetic backgrounds and specific agronomic conditions, this research unveils a sufficiently attractive nutritional and phenolic profile to justify further investigations aimed at exploring the future expansion and applications of these chickpea accessions. © 2025 Society of Chemical Industry.

Background: Tip breakdown has been identified as the main issue causing deterioration in asparagus quality during storage; however, the underlying mechanisms responsible for its development are unknown. Previous work showed higher incidence of tip breakdown occurring later in the season, when growing temperature was higher. Spears from two growing conditions (cooler vs warmer) were harvested throughout the season to assess tip breakdown incidence and quality attributes (asparagine and non-structural carbohydrates) during storage, with the aim of enhancing understanding and identifying potential biomarkers of this physiological disorder. Root samples were also collected just after harvest to determine if storage root carbohydrate content was associated with a predisposition to tip breakdown.

Results: Rapid growth due to warmer temperatures (up to 45 °C) resulted in spears with lower sugar content and higher incidence of tip breakdown in comparison with cooler conditions. Asparagine slowly increased through the season (7 to 11 mg g^-1 DW) with no differences between growing conditions, suggesting that it is not a biomarker for tip breakdown. Pre-season spears (warm temperature only) had double the amount of sugar in comparison with early season spears, with no incidence of tip breakdown despite an extended storage period (up to 18 days at 7 °C). Sugar concentration in roots was similar between growing conditions and between pre- and early season despite clear differences in spear sugar content.

Conclusion: These results showed a strong positive link between cooler growing conditions, high spear sugar content, and low susceptibility to tip breakdown, which was not reflected in root sugar concentrations. However, further research is needed to understand the molecular mechanisms responsible for tip breakdown. © 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: The peel and flesh of early maturing mandarin fruit in the Chongqing region do not reach maturity at the same time.

Results: It was found that red and blue LED light could promote color change in these fruit by inducing the degradation of chlorophyll and the synthesis of carotenoids. Blue LED light was more effective in inducing the synthesis of carotenoids. Analysis of transcriptome data revealed that the transcription factor CcUNE10 (Ciclev10020053mg) may participate in the regulation of mandarin fruit peel coloration under both red and blue LED light. Analysis of the CcUNE10 biological information showed that CcUNE10 is highly homologous to Arabidopsis AtUNE10, and has transcriptionally active elements that are localized in the nucleus and responsive to light, abscisic acid, and growth factors. On the second day following infection, tobacco leaves with heterologous transient overexpression of CcUNE10 showed a significant reduction in chlorophyll b and chlorophyllide b (P < 0.05). Mandarin fruit with transient overexpression of CcUNE10 also showed a significant yellow phenotype on the third day, with a significantly accelerated reduction of chlorophyll and its metabolites (P < 0.05). Significant up-regulation was observed in the genes CcCHlH, CcChlase2, CcNYC1, and CcPAO, which are related to chlorophyll degradation (P < 0.05).

Conclusion: In summary, red and blue LED light led to color change in mandarin fruit by inducing chlorophyll degradation and carotenoid synthesis. CcUNE10 may play an important role in red and blue LED irradiation-induced degradation of chlorophyll. © 2025 Society of Chemical Industry.

Background: Legumes are a key component of the human diet and a primary source of plant-based protein. They have attracted global attention as potential plant-based meat alternatives due to their numerous health benefits, and they contribute to a more sustainable and healthy food system. Among pulses, peas (Pisum sativum L.) are considered a good source of proteins, fibers, starch, minerals, and vitamins. This study evaluated the effect of environmental conditions on nutritional profile of peas cultivated in an organic farming system, in different Italian environments (mountainous and hilly), during different cultivation years (2021 and 2022). Pea grain from peas cultivated under the various conditions was used to prepare pea-based crackers containing 6% pea flour. The appearance, physical properties (rheology and texture), and nutritional profile of the snacks were evaluated, and sensory analysis was conducted.

Results: The nutritional and bioactive compounds were strongly related and the environment exerted a substantial impact on most of the nutritional components (proteins and carbohydrates), due to climatic conditions during the vegetative and reproductive stage of the crop. The incorporation of cultivated peas into wheat-based crackers improved their functional and nutritional quality while maintaining consumer acceptability, as demonstrated by sensory analysis.

Conclusions: The results confirmed that growing conditions significantly influence the nutritional composition of peas, enhancing their quality and that of the resulting crackers. This aligns with the increasing global demand for high-quality, sustainable food products. © 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: This research aims to reduce white striping muscle defects induced by vascular inflammation and hypoxia using the anti-inflammatory, antiplatelet and anti-atherothrombotic properties of acetylsalicylic acid (ASA). To this end, the effects of different doses (0.3, 0.6, 1, 3 and 6 g L^-1) of ASA added to drinking water at 24-48 days on growth performance, carcass traits, footpad dermatitis, white striping and breast meat quality parameters were investigated.

Results: The results indicate that 0.3, 1, 3 g L^-1 and especially 0.6 g L^-1 ASA treatment significantly improved growth performance and meat quality parameters. Also, doses of 0.3, 6 g L^-1 and especially 0.6 g L^-1 of ASA treatment reduced the incidence of white stripe muscle defects.

Conclusions: Consequently, 0.6 g L^-1 ASA treatment reduced macrophage infiltrations and myodegeneration caused by growth rate. In addition, this dose increased vascular endothelial growth factor and decreased irisin level in breast muscle. The study also shows that high doses of ASA treatment (3 and 6 g L^-1) may make footpad dermatitis more common. This may be due to the fact that ASA can cause side effects such as gizzard ulcers and kidney damage in broiler chickens. © 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: Schizophyllum commune is a traditional edible and medicinal mushroom that has been successfully artificially cultivated in China. Polysaccharides from S. commune have attracted much attention because of their bioactivity. The present study aimed to investigate the physicochemical, gastrointestinal digestion and probiotic growth promoting properties of water extracted polysaccharides (WSP) and alkali extracted polysaccharides (WSP) from S. commune.

Results: The extraction rates and the total sugar contents of WSP and ASP were 11.97% and 14.36% and 57.71 g kg^-1 and 52.34 g kg^-1, respectively. The main monosaccharides of WSP are glucose and mannose, whereas glucose, mannose and galacturonic acid are the main monosaccharides of ASP. Although the molecular weight of WSP is greater than that of ASP, both WSP and ASP show the typical absorption peaks of polysaccharides and a triple helix structure. WSP shows a coarse granular microstructure, whereas ASP presents a dense porous microstructure. Moreover, WSP shows typical Newtonian fluid behavior, whereas ASP exhibits typical non-Newtonian fluid behavior. WSP presents better thermal stability and antioxidant properties than that of ASP. Both WSP and ASP have good hydrolysis resistance in vitro simulated digestion, but ASP shows better hydrolysis resistance. Both WSP and ASP can promote the growth of probiotic, but the promoting growth effect depends on the strain of the probiotic.

Conclusion: In sum, WSP shows better physicochemical properties, but ASP has more potential to be an excellent prebiotic. © 2025 Society of Chemical Industry.

Background: The objective of this study was to investigate the input and output of energy, carbon input and sequestration, and economic benefits of fragrant and nonfragrant rice under different crop management practices, with the aim of providing theoretical guidance for sustainable rice production. Two high-yield and popular rice varieties, Yuxiangyouzhan and Jiyou615, were grown under three nitrogen fertilizer levels (0, 150, and 220 kg ha^-1) and three planting methods (manual transplanting, mechanical transplanting, and mechanical direct seeding) during 2018 and 2019.

Results: The results showed that the economic, energy, and carbon benefits of the different rice varieties varied in response to the different fertilizations and planting methods. The average energy outputs of Yuxiangyouzhan and Jiyou615 were 214 423.26 and 218 474.90 MJ ha^-1, respectively. The mean harvest index and mean energy use efficiency of Jiyou615 were slightly greater, at 4.21% and 3.93%, respectively, than those of Yuxiangyouzhan, while the mean carbon input-sequestration ratio of Yuxiangyouzhan was slightly greater, at 1.79%, than that of Jiyou615. Yuxiangyouzhan had a significantly greater mean benefit-cost ratio (5.76%) than Jiyou615. In addition, Yuxiangyouzhan had a significantly greater mean nominal economic return on energy input (12.21%), nominal economic return on energy output (13.20%), nominal economic return on carbon input (12.65%), and nominal economic return on carbon sequestration (11.31%) than Jiyou615.

Conclusion: The results suggest that suitable high-yield and high-quality varieties with better consumer demand and the synergistic effect of variety and crop management in sustainable rice production are highly meaningful. © 2025 Society of Chemical Industry.

Background: The integration of myofibrillar proteins with plant proteins has gained substantial consideration in the food industry for producing healthier and more sustainable food products. However, achieving the desired properties of these protein emulsions remains challenging. High-intensity ultrasound treatment has emerged as a promising method to enhance the structural and functional properties of emulsions. We have explored the previously unexamined potential of ultrasonication with respect to improving the stability of animal-plant-based protein emulsions, providing new insights into the interactions of novel protein combinations.

Results: Ultrasonication improved the stability of the myofibrillar protein-soybean protein isolate (MS), myofibrillar protein-pea protein (MP) and myofibrillar protein-hydrolyzed wheat protein (MW) emulsions. Interestingly, the particle size of MS, MP and MW emulsions was significantly reduced with ultrasound treatment for 20 min. Among the three protein combinations, MW presented better stability, as indicated by the higher zeta potential, lower particle size and turbidity values. Moreover, the stability of MW was increased with an increasing ultrasound time.

Conclusion: The stability of MW was significantly improved after 10 min of ultrasound treatment as a result of improving the zeta potential, particle size and turbidity values, changing the secondary structure and microstructure of the emulsion. © 2025 Society of Chemical Industry.

Background: The generation of agro-industrial wastes and strategies to reduce the environmental and economic impacts that this problem generates has aroused interest in the use of lignocellulosic wastes to promote food sustainability. These wastes are rich in polysaccharides, and their addition can affect the physicochemical characteristics of bakery food. In this study, agave wastes were evaluated at different substitution levels (0%, 10%, 20%, and 30%, w/w) in wheat flour to determine their nutritional, techno-functional, and thermal qualities.

Results: There was an improvement in the proximal chemical composition in the flour blends, mainly in crude fiber (0.01%, 0.47%, 0.80%, and 1.70%, respectively). This also resulted in differences in the coloration (ΔE; 0, 12.43, 21.05, and 24.22) owing to the brown color of agave powder. An increase in water holding capacity was obtained (1.29, 1.44, 1.52, and 1.69%), while oil holding capacity presented a decrease (1.59%, 1.38%, 1.36%, and 1.33%). Viscosities were significantly affected by the addition of agave. However, the final viscosity (3195.67, 2573.33, 2430, and 2107.33 cP) suggested that the maximum level of substitution was 20%. Thermal properties indicated a decrease in the heat capacity required for starch gelatinization (39.45, 36.36, 35.33, and 34.47 J g^-1) due to its partial substitution.

Conclusion: This study suggests that non-conventional fiber obtained from agave waste can be incorporated into conventional flours such as wheat flour for food development within the concept of a circular economy, which is an option for the functional improvement of food from wheat and valorizing wastes of economic importance. © 2025 Society of Chemical Industry.

Background: This study aims to evaluate the antidiabetic and anti-inflammatory activities of Lacticaseibacillus rhamnosus (M9) MTCC 25516 during the fermentation of whey and soy protein isolates. It also seeks to characterize protein profiles, identify multifunctional peptides, and assess structural changes using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), two-dimensional (2D) gel electrophoresis, Fourier-transform infrared (FTIR) spectroscopy, and confocal laser scanning microscopy (CLSM).

Results: Fermentation with Lacticaseibacillus rhamnosus (M9) significantly enhanced antidiabetic activity, with optimal peptide production at a 25 mL L^-1 inoculation rate for 48 h at 37 °C. Proteolytic activity reduced inflammatory markers (IL-6, TNF-α, IL-1β, NO) in RAW 267.4 cells. SDS-PAGE and 2D gel electrophoresis revealed distinct protein profiles, with 19 and 49 protein spots in whey and soy isolates, respectively. Reverse-phase high-performance liquid chromatography (RP-HPLC) identified multifunctional peptides, and FTIR spectroscopy confirmed structural changes post-fermentation. Confocal microscopy further revealed protein modifications.

Conclusion: Fermentation of whey and soy protein isolates with Lacticaseibacillus rhamnosus (M9) enhances antidiabetic and anti-inflammatory properties. Optimal conditions (25 mL L^-1 inoculation, 48-h incubation) improved peptide production, with analytical techniques confirming structural and functional changes. These findings suggest fermented protein isolates could be valuable in functional foods with health benefits. © 2025 Society of Chemical Industry.