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: Direct fed microbials (DFM) are natural and safe enteric methane mitigants for ruminant livestock systems. While previous studies have demonstrated the effect of Lactobacillus spp. on methane mitigation, challenges remain in effectively delivering DFM in extensive grazing systems. The objective of this experiment was to evaluate the effect of controlled feeding of a freeze-dried, DFM comprising Lactobacillus spp. (providing 1 × 10¹¹ CFU kg^-1 fresh grain) for 70 days to growing lambs on methane emissions and intensity, liveweight gain, and carcass characteristics.

Results: The average daily liveweight gain (ADG) was 24% greater (P = 0.009) and the total body condition score change from the start to the end of the experiment was 28% greater (P = 0.019) for lambs supplemented with freeze-dried Lactobacillus spp. (FDL) compared to the control lambs (CON). Average methane production (g methane per day) tended to be lower (P = 0.095) and methane intensity (g methane g^-1 ADG) was 30% lower (P = 0.008) in FDL lambs compared to CON lambs. While carcass characteristics were not statistically different, the FDL lambs showed a tendency (P = 0.088) for a greater hot standard carcass weight.

Conclusion: This experiment showed that FDL supplementation to growing lambs on a hay-based diet improved liveweight gain and lowered methane intensity over a 70-day feeding period. © 2026 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: Phenolic extracts are recognized for their health-promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by-products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin-based jelly candies as a functional delivery system.

Results: Hydroalcoholic extraction yielded higher total phenolic content and antioxidant capacity, with flavonoids, particularly hesperidin, as the predominant compound. Enzymatic extraction favored the recovery of aglycone forms, especially hesperetin. The incorporation of both extracts (0.1 and 0.2 g kg^-1) into jelly candies preserved key techno-functional properties, including moisture (15.34-16.91%) and water activity (0.7285-0.7375), with extract-specific effects on texture (hardness, adhesiveness and stickiness) and color attributes. HPLC analysis confirmed the successful incorporation of characteristic flavonoids into the candy matrix. Despite differences in phenolic content among extracts, the extract type did not significantly affect phenolic bioaccessibility after in vitro simulated digestion. All formulations exhibited controlled release and high phenolic bioaccessibility (> 90%), indicating effective protection and delivery of bioactive compounds within the pectin matrix.

Conclusion: Orange by-products can be upcycled into flavonoid extracts suitable for incorporation into pectin-based jelly candies without compromising technological quality. The high phenolic bioaccessibility highlights the potential of these candies as functional confectionery products. It supports the use of pectin gels as effective bioactive delivery systems within a circular economy framework. © 2026 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: 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.

Postbiotics, including non-viable microbial cells, metabolites and structural components, are gaining recognition as safe and effective alternatives to probiotics. Their stability, reproducibility, and broad functionality position them as promising agents for therapeutic use and food innovation. This review provides a comprehensive overview of postbiotic classifications and mechanisms, highlighting key bioactive substances such as bacteriocins, short-chain fatty acids, exopolysaccharides, peptidoglycans, and teichoic acids. These compounds influence host physiology by reinforcing gut barrier integrity, regulating immune responses, and exerting antioxidant, anti-inflammatory, and antitumor effects. Particular attention is given to indigenous lactic acid bacteria (LAB) from traditional African fermented foods such as ogi, kunu, nunu, ugba, and mambila beverages, whose unique metabolomic profiles offer valuable opportunities for cultural bioprospecting. Applications in the food industry are discussed, including natural biopreservation, extension of product shelf life, and integration into novel categories such as gluten-free and plant-based foods. Advances in encapsulation strategies, delivery systems, and synbiotic formulations are discussed in the context of enhancing efficacy and stability. Regulatory perspectives, safety, and commercialization pathways are reviewed. The paper concludes by identifying critical research gaps, including the need for clinical validation, incorporation of omics approaches, and the advancement of Africa-driven biotechnology to exploit indigenous microbial resources fully. Overall, postbiotics represent a versatile frontier bridging traditional fermentation practices with modern health and food applications. © 2026 Society of Chemical Industry.

The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their nutritional, environmental, and social aspects. More than 2000 insect species have been identified as safe for human consumption, offering a wide range of nutrients, including proteins, lipids, minerals, and vitamins at different life stages such as eggs, larvae, pupae, and adults. The fat content of edible insects ranges from 2% to 62%, with a predominance of unsaturated fatty acids, which can account for up to 75% of total fatty acids. Protein content varies between 20 and 76 g per 100 g of dry weight. In addition to their nutritional value, insect-based food production presents several environmental advantages, including lower water consumption, reduced greenhouse gas emissions, and higher feed conversion efficiency. Beyond human consumption, insects have also been traditionally used for medicinal and therapeutic purposes. Continued research and increasing consumer acceptance may enable insects to play a crucial role in transforming the food industry and contributing to a more sustainable and resilient global food system. © 2026 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: Theobroma cocoa is a cash crop found in all cocoa-producing countries. In the Republic of Congo, there are three main varieties: Criollo, Forastero, and Trinitario. Determining cocoa bean quality (i.e. fermentation level) is an important production and trade issue. This study aimed to (i) determine whether the variety and geographical origin of whole fermented dried cocoa beans could be distinguished using Raman spectrometry, hyperspectral imaging (HSI), and near-infrared spectrometry (NIRS) and (ii) assess whether these non-destructive methods could characterize bean fermentation level. The latter was determined using the cut test and the fermentation index.

Results: The main peaks of the Raman, HSI, and NIR spectra were associated with chemical compounds and groups when possible. Bean variety could be distinguished (accuracy = 98.2%, 91.4%, and 80.2% for Raman, HSI, and NIRS, respectively) as could bean geographical origin (accuracy = 99.4%, 97.3%, and 97.1% for Raman, HSI, and NIRS, respectively). All three methods yielded very good predictions of actual fermentation levels, determined using the cut test (accuracy: 97%); the most effective methods were HSI followed by Raman spectroscopy. All three methods could also yield very good predictions of fermentation index values using models containing a selection of 9-12 spectral bands (Raman: R² = 0.92, HSI: R² = 0.99, and NIRS: R² = 0.997; model errors < 0.04).

Conclusion: These non-destructive methods are thus demonstrably effective and versatile and could be used by industry to assess cocoa bean quality, and even authenticate beans, if a wider database is built. © 2026 Society of Chemical Industry.

Background: With the advent of the health-conscious era, starch digestibility has emerged as a critical research focus. Heat-moisture synergistic recrystallization treatment (HMRT) was used to modulate starch molecular mobility through controlled thermal energy and moisture input. Based on the rearrangement of starch molecules under physical fields, this study investigated the mechanisms involved in the formation of starch resistance to digestion, thereby providing theoretical support for the application of chestnut starch (CS).

Results: HMRT conditions were optimized for moisture content (20%), heating temperature (100 °C for 4 h) and recrystallization temperature (4 °C for 4 h), resulting in a resistant starch increase from 42.35% to 58.67%. Additionally, physical characteristics revealed that HMRT reduced CS hydration properties, improved viscoelasticity of gelatinization and enhanced thermal stability from 60.8 to 66.5 °C. Structural analysis confirmed that HMRT augmented double-helix content, minimized amorphous domains and increased relative crystallinity (by 4.46%) of CS.

Conclusion: HMRT was proven to be an effective strategy for increasing starch resistance. In this study, the crystallinity and orderability of starch were enhanced after HMRT. Furthermore, decreased starch hydration was shown to impede enzymatic digestion. The research sheds new light on the rational design of anti-digestive starch-based food systems with tailored properties. © 2026 Society of Chemical Industry.

Background: Apostichopus japonicus is a traditional medicinal and culinary species, with existing anti-aging research primarily focusing on its bioactive peptides. In contrast, the anti-aging potential of its major polysaccharide, fucoidan (Aj-FUC), remains largely unexplored. Since the intestine is a central target in the aging process and the primary site for polysaccharide interaction, this study investigates the protective effects and underlying mechanisms of Aj-FUC against d-galactose (d-Gal)-induced intestinal senescence in mice.

Results: Aj-FUC significantly improved intestinal function, including restoration of villus structure and colon length, as well as enhancement of motility, absorption, and digestive enzyme activity. Additionally, Aj-FUC ameliorated the senescence-associated secretory phenotype, reduced oxidative stress levels, and downregulated mRNA expression of P16, P21, and P53, showing strong anti-aging effects. Meanwhile, Aj-FUC increased mRNA and protein levels of tight junction proteins, indicating improved intestinal barrier function. Further research revealed that Aj-FUC activated the Wnt/β-catenin pathway and promoted the proliferation of intestinal stem cells (ISCs). Moreover, Aj-FUC remodeled the gut microbiota and enriched Lactobacillus, thereby promoting ISC growth.

Conclusion: Aj-FUC mitigates intestinal aging primarily by modulating the gut microbiota and subsequently promoting ISC-mediated epithelial renewal via the Wnt/β-catenin pathway. These findings highlight the promise of Aj-FUC as a marine-based prebiotic functional food ingredient for improving intestinal health during aging. © 2026 Society of Chemical Industry.

Background: Transportation is a major stressor in livestock production, adversely affecting animal welfare, physiological status, and meat quality. Oxidative stress and metabolic imbalances induced by transport conditions can lead to significant economic losses. The use of natural antioxidants has been proposed as a strategy to mitigate these negative effects. This study aimed to evaluate the effects associated with intramuscularly administered quercetin (QUE) and grape seed extract (GSE) prior to transport during the winter season on body weight, serum biochemical responses, oxidative stress markers, and meat quality parameters, including carcass pH and fatty acid profile in sheep subjected to road transport.

Results: Twenty-four 12-month-old Akkaraman sheep were randomly allocated to four groups (n = 6): control, GSE50 (50 mg kg^-1 grape seed extract), GSE100 (100 mg kg^-1 grape seed extract), and QUE100 (100 mg kg^-1 quercetin). Malondialdehyde (MDA) levels differed among groups, with lower values observed in antioxidant-treated animals; however, baseline variability may have contributed to post-transport differences. Transport led to significant body weight loss in all groups (P < 0.001), with the least reduction observed in the QUE100 group (P = 0.105 among groups). In contrast, carcass pH values showed minimal variation among groups, with differences not exceeding 0.22 units (P = 0.155), and fatty acid composition of longissimus thoracis (LT) muscle (P > 0.05 for all fatty acids) did not differ significantly among groups.

Conclusion: These findings suggest that natural bioactive compounds may be associated with improved physiological responses under transport-related stress conditions. © 2026 Society of Chemical Industry.