Journal of Food Science最新文献

The potential of Dictyostelium polysaccharide (DPS) as a fat substitute in low-fat yogurt was investigated in this study by analyzing its effects on rheology, physicochemical characteristics, textural properties, sensory quality, and microstructure. Compared with the control, DPS addition significantly enhanced the water-holding capacity and reduced syneresis of low-fat yogurt. Moreover, DPS did not alter the yogurt's color but improved its textural attributes and sensory acceptance. Rheological analysis showed that all low-fat yogurt samples exhibited weak gel-like behavior (G′ > G″), and both storage modulus (G′) and loss modulus (G″) were markedly higher in DPS-fortified samples than in the control. Scanning electron microscopy revealed that DPS incorporation resulted in a more compact and homogenous cross-linking between polysaccharides and casein. In conclusion, DPS demonstrates promising potential as a natural fat replacer in low-fat dairy products.

Practical Applications

DPS significantly enhanced the physicochemical properties and organoleptic quality of low-fat yogurt; DPS with medicine food homology can be exploited as a fat substitute for low-fat yogurt.

Anthocyanins, valued for their health-promoting properties and their role as natural pigments, are highly susceptible to degradation, highlighting the need for strategies to improve their stability. Biopolymer-based systems are an alternative for interacting with and safeguarding these bioactive compounds. Ozonated alginate is a potential candidate for complexing with anthocyanins because of its modified structure and properties. This study aimed to evaluate the complexation of anthocyanin-rich blackberry extract with ozonated sodium alginate (SA) solutions and to compare its properties to those of native (i.e., extracted from seaweed in the lab) and commercial SA. Rheological analyses revealed shear-thinning behavior in the SA and anthocyanin-rich extract composite solutions, indicative of their incorporation and molecular entanglement. Structural analyses provided insights into the electrostatic interaction between the biopolymer and the extract, with new peaks and chemical shifts appearing. Microscopy revealed a porous network, suggesting the formation of complexes between SA and the anthocyanin-rich extract composite solutions. Additionally, the SA and anthocyanin-rich extract solutions exhibited an attractive color. In conclusion, the complex comprising ozonated SA and anthocyanin-rich extract has potential applications in diverse sectors, particularly in the food and medical industries, because it leverages the low molecular weight of SA and the bioactive properties of anthocyanins.

Microbial-based therapies, including probiotics, may provide complementary approaches for treating inflammatory bowel disease (IBD). Our research evaluated the efficacy of a novel human breast milk-derived probiotic strain, Bifidobacterium breve (B. breve) SHMB 8001, against colitis in mice following dextran sulfate sodium (DSS) challenge and elucidated its molecular basis. B. breve SHMB 8001 administration alleviated DSS-induced alterations in body mass, disease activity index (DAI), colon dimensions (p = 0.007), and tissue histology (p < 0.001). SHMB 8001 increased the colonic levels of critical barrier proteins MUC2 (p < 0.001), occludin (p < 0.001), and claudin-1 (p < 0.001), as measured by qPCR and western blotting. SHMB 8001 significantly elevated the levels of fecal short-chain fatty acids (SCFAs) and colonic G protein-coupled receptor (GPR) 43 (p = 0.023) and the percentage of CD4⁺ CD25⁺ FOXP3⁺ Treg cells (p = 0.009), as determined by gas chromatography–mass spectrometry (GC–MS), qPCR, and flow cytometry, respectively. Furthermore, qPCR revealed that SHMB 8001 up regulated the colonic expression of interleukin (IL)-10 (p = 0.010) but suppressed the expression of IL-1β (p = 0.013), IL-6 (p = 0.005), and tumor necrosis factor (TNF)-α (p = 0.021). High-throughput 16S rRNA gene sequencing revealed that SHMB 8001 modulated the composition of the gut micro biota by enriching bacterial genera capable of producing SCFAs, including Bifidobacterium, norank_f_Muribaculaceae, and Lactobacillus, and partially restored the microbial functional pathways altered by DSS. In conclusion, this study demonstrates that B. breve SHMB 8001 represents a potential probiotic strain for alleviating colitis by normalizing intestinal homeostasis.

Practical Applications

This research evaluated the efficacy of a novel human breast milk-derived probiotic strain, B. breve SHMB 8001, against colitis in mice following dextran sulfate sodium (DSS) challenge, and delineated its molecular basis. B. breve SHMB 8001 represents a potential probiotic strain for alleviating colitis via normalizing intestinal homeostasis.

Liubao tea (LBT), a traditional dark tea, is recognized for its health-promoting properties, particularly its potential to mitigate obesity. However, differences in functional efficacy among distinct aroma types remain unexplored. In this study, we systematically compared the anti-obesity activities and phytochemical characteristics of three aroma-type LBTs, namely, ginseng (GA), betelnut (BA), and stale (SA), to clarify the compositional and functional distinctions. Phytochemical analysis showed that all three teas were rich in polyphenols, flavonoids, organic acids, and other compounds, with GA-type LBT containing the highest polyphenol (477.32 mg/g) and flavonoid (240.83 mg/g) contents. In vitro, all LBT extracts displayed antioxidant and anti-inflammatory activities. Among them, GA exhibited the strongest effects, scavenging over 60% of free radicals, inhibiting pancreatic lipase by 89.27%, and reducing nitric oxide production in macrophages by 67.95%. In a high-fat diet-induced obese mouse model, GA-type LBT also showed the most pronounced anti-obesity outcomes, reducing weight gain by 52.98%, alleviating hepatic steatosis and systemic inflammation, and improving serum lipid profiles. Mechanistic studies revealed that LBT extracts modulated the gut microbiota by increasing beneficial microbes and decreasing harmful ones, while also regulating lipid metabolism pathways related to glycerophospholipid, glycerolipid, and arachidonic acid. In conclusion, although all three aroma types possess anti-obesity potential, GA-type LBT stands out due to its unique bioactive composition and consistently strong efficacy both in vitro and in vivo. This study identifies GA-type LBT as a promising candidate for anti-obesity dietary supplements and provides a scientific basis for the aroma-specific selection of LBT.

Shrinkage is a significant quality issue that affects many frozen desserts and is especially prevalent in frozen desserts with increased protein and/or air content. While the mechanism of shrinkage is not well understood, this experiment sought to understand the structural and interfacial role of dairy proteins and other surface-active ingredients in forming and stabilizing the microstructure of the product to identify physicochemical phenomena associated with air phase destabilization. The source of dairy protein and addition of mono- and diglycerides influenced the structure of the ice, air, fat, and serum phases, which, in combination, affected the stability of the product during melting and during temperature-cycled storage. Frozen desserts that had a greater degree of fat destabilization collapsed more slowly at room temperature and had smaller mean ice and air cell size after 6 weeks of storage, in part due to the cooperative structuring effects of mono- and diglycerides, serum proteins, and micellar casein. In frozen desserts made with flexible casein proteins, severe air phase destabilization occurred and facilitated ambient collapse and shrinkage of the product during storage. Proteins and other ingredients are essential to the stepwise development of frozen dessert microstructure. Investigating the role of these structures in foam stability at room temperature and instability during storage is essential to elucidating a mechanism of shrinkage and optimizing frozen desserts to resist this defect.

Practical Applications

This research highlights the roles of surface-active ingredients in the development of microstructure during freezing and storage and demonstrates that high-protein, high-overrun frozen desserts can be formulated to resist recrystallization and shrinkage during storage.

Liposomes are lipid-based delivery systems of interest in pharmaceutical, food, and nutraceutical industries due to their ability to encapsulate bioactive compounds, such as vitamins, improving stability, solubility, and bioavailability. This study aimed to develop functional yogurt enriched with vitamins D₃ and B₁₂ by encapsulating these micronutrients in liposomal dispersions produced with food-grade phospholipids, coated with pectin, and subjected to lyophilization. An optimal sucrose concentration was selected as a cryoprotectant to minimize detrimental effects of freeze-drying on vesicle integrity. Lyophilized vesicles were characterized by bioactive retention and physicochemical properties. High retention of both vitamins was observed across most formulations, except those containing only hydrogenated saturated phospholipids, which showed reduced encapsulation efficiency. These vesicles were incorporated into yogurt, and the enriched product was evaluated for bioactive content, physicochemical and rheological properties, and sensory acceptability. The addition of vesicles did not negatively affect yogurt stability or consumer acceptance. In vitro digestion using the INFOGEST 2.0 protocol revealed increased vitamin D₃ bioaccessibility after the gastric phase only in samples containing Phospholipon 90G-based liposomes; however, after the intestinal phase, all formulations showed enhanced availability. Vitamin B₁₂ bioaccessibility remained consistent throughout digestion. Overall, results demonstrate a viable approach for coencapsulation and protection of hydrophobic and hydrophilic vitamins within a commonly consumed dairy product, offering a promising strategy for developing functional foods supporting daily nutritional supplementation.

Practical Applications

Pectin-coated and uncoated liposomes were successfully freeze-dried with sucrose as a cryoprotectant. Purified phospholipids improved the bioaccessibility of vitamin D₃ after gastric digestion. Liposome enrichment did not alter yogurt stability or sensory acceptance. The strategy allows the co-administration of hydrophilic and hydrophobic vitamins in dairy products.

Unlike conventional preservation methods that passively store food, active packaging materials proactively prevent microbial contamination and, when combined with polyphenols, can also serve as intelligent systems for freshness monitoring. In this study, polypropylene (PP)-based membranes incorporating curcumin (Cur) and quercetin (Quer) were developed and characterized to evaluate their potential use in food packaging applications. The membranes exhibited low water vapor permeability, indicating strong barrier properties. Among the formulations, the PP-Cur-A2 (Cur-loaded PP-A2, where A2 refers to chlorinated polypropylene (PP-Cl) obtained from Sigma-Aldrich) membrane showed superior mechanical performance (tensile strength: 24.10 ± 1.06 MPa; elongation at break: 378%) and achieved complete curcumin release within 20 days. Importantly, the membranes displayed distinct color transitions under different pH conditions, confirming their functionality as pH-responsive indicators. In addition, when tested both with fresh shrimp in Petri dishes and in aqueous ammonia environments, the membranes exhibited visible and progressive color changes in response to spoilage-related volatile compounds. Overall, the developed membranes demonstrated efficient bioactive release, excellent barrier characteristics, and reliable colorimetric indicator functionality, underscoring their promise for sustainable and intelligent food packaging applications.

Persistent contamination of food-contact surfaces and leafy greens by Listeria monocytogenes continues to challenge fresh-produce safety, particularly as the industry seeks effective alternatives to chlorine-based sanitizers. To address this need, this study developed and evaluated multifunctional antimicrobial nanocomposites composed of oregano essential oil (OEO), hyaluronic acid (HA), and metal-doped (Ag and Fe) zeolitic imidazolate framework-8 (ZIF-8). Three formulations, OEO-Ag-ZIF-8-HA, OEO-Fe-ZIF-8-HA, and OEO-HA, were synthesized and assessed for their antimicrobial performance on latex food-contact surfaces and a common leafy green found in ready-to-eat salads, baby arugula (Eruca sativa) leaves. OEO-Ag-ZIF-8-HA demonstrated the strongest antibacterial activity, achieving >5-log reductions on latex surfaces and 3.39-log CFU/g reductions in 15 min on arugula, surpassing the efficacy of a 200-ppm chlorine control. Cytotoxicity testing indicated low cytotoxicity under the tested conditions (>85% cell viability), with the metal-free OEO-HA formulation showing the most favorable response at concentrations below 500 µg/mL. Quality evaluations further confirmed that the treated arugula retained color, freshness, and firmness during five days of storage at 21°C. Collectively, these findings highlight the potential of OEO-based, HA-functionalized, and metal-doped ZIF-8 nanocomposites as promising chlorine-free antimicrobial candidates for improving the sanitation of food-contact surfaces and enhancing the microbial safety of leafy greens.

Practical Applications

The developed nanocomposites offer a safe, chlorine-free antimicrobial alternative for controlling Listeria monocytogenes and other pathogens on food-contact surfaces and fresh produce such as baby arugula (Eruca sativa) leaves.

Glycation, a nonenzymatic reaction between reducing sugars and biomolecules, leads to the formation of advanced glycation end-products (AGEs), which play a deleterious role in the pathogenesis of chronic degenerative diseases, including diabetes, cardiovascular disorders, and neurodegenerative conditions. In recent years, probiotics have emerged as effective natural agents capable of counteracting glycation and its associated metabolic complications. Several strains, such as Lactobacillus plantarum, Bifidobacterium longum, Akkermansia muciniphila, and Faecalibacterium prausnitzii, have shown potential to reduce oxidative stress, neutralize reactive carbonyl species (RCS), and restore gut microbiota balance, which may contribute to mitigating AGE accumulation and systemic inflammation, although human clinical evidence for direct AGE mitigation remains emerging. Probiotic-rich fermented foods further amplify these benefits by enhancing gut integrity and immune modulation. This review explores the multifaceted mechanisms through which probiotics mitigate glycation, underscores the significance of strain-specific effects, and evaluates their role as functional food components in public health. Additionally, this review provides future directions for personalized probiotic therapies, advanced delivery systems, and large-scale clinical validation. Overall, we highlight the promising potential of probiotics as a safe and accessible intervention for combating glycation-driven chronic diseases and strengthening preventive healthcare strategies.

The study explored the impact of cashew (CP), quinoa (QP), and flaxseed proteins (FP) on the properties and structure of wheat starch–lauric acid (WS–LA) system using rapid viscosity analyzer (RVA), rheology, texture analysis, thermogravimetric analysis (TGA), confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM) and X-ray diffraction (XRD). The study found that LA promoted the formation of V-type WS–LA complexes, enhanced the short-range order and relative crystallinity of WS, and disrupted its gel network, leading to a decrease in tan δ of WS. Proteins (CP, QP, and FP) further decreased tan δ and increased the cooled peak viscosity of WS–LA system due to the formation of WS–LA–protein complexes with high relative crystallinity. Proteins prompted WS–LA gels to form a denser, more compact three-dimensional network that physically entrapped WS granules within a continuous lipid-protein matrix, which reduced starch digestibility in vitro compared to WS–LA system. This study offered guidance for incorporating protein into starch-based foods with reduced digestibility.