Journal of Food Science最新文献

This study focuses on the stability of whey protein isolate–dextran (WPI–D) complexes, exploring how their modification modes (covalent grafting/non-covalent mixing) and drying processes (spray-drying [SD]/freeze-drying [FD]) regulate structural properties and stability. Covalent WPI–D grafts (WPI-D-G) exhibit a higher degree of glycosylation, with significant fluorescence quenching and red shift. Fourier transform infrared (FTIR) spectral analysis reveals reduced absorbance of amide bands, collectively forming rigid cross-linked structures. Compared to non-covalent WPI–D mixtures (WPI–D-M), these structures exhibit superior emulsifying activity index (EAI), emulsion stability index (ESI), as well as stronger tolerance to environmental stresses (thermal stability: FD WPI–D-G (WPI–D-GF) maintain a particle size of 0.447 µm at 80°C, whereas SD WPI–D-G (WPI–D-GS) tend to aggregate; salt tolerance: stable at NaCl ≤ 20 mg/mL; pH stability: robust across pH 2–7). WPI–D-GF retain intact cross-linked structures, exhibiting enhanced emulsifying performance and colloidal stability (higher absolute zeta potential), whereas WPI–D-GS, despite forming smaller uniform spherical particles, undergo partial structural degradation. Regarding comparative stability under different conditions: WPI–D-GF outperforms WPI–D-GS in thermal stability, whereas covalent grafts from both drying methods demonstrate comparable salt and pH tolerance. These findings elucidate the structure–stability relationship of WPI–D complexes, thereby providing a theoretical foundation for regulating their stability through process optimization.

This work investigates the degree of ethnocentrism among consumers in India to food imports from 13 different countries. Five food items commonly purchased in India were tested: bananas, milk, lentils, potatoes, and namkeen (a variety of salty, savory snacks). The 13 countries used as sources of origin were Australia, Brazil, China, Colombia, India, Kenya, Korea, New Zealand, Peru, Poland, Spain, Thailand, and United States. An online survey was conducted with N = 630 consumers with willingness to buy, and the price consumers were willing to pay asked for each individual food item from each country. Ethnocentric attitudes were assessed by consumers’ responses to statements using the generalized ethnocentrism (GENE) scale. Exploratory factor analysis was used to identify key factors of ethnocentrism. Hierarchical and k-means cluster analysis approaches were used to segment consumers into high, moderate, and low ethnocentrism. Regardless of the varying degrees of ethnocentrism, Indian consumers exhibited a collective agreement to procure and allocate the highest premium for food products that are domestically produced. Developed nations, such as Australia, the United States, and New Zealand, were also regarded favorably, albeit as secondary to India. Consumers in India perceive China as the most unfavorable source for food imports among the 13 countries analyzed. Income level exerted the most pronounced influence on ethnocentric beliefs, followed by factors such as educational attainment, gender, and age demographics. Findings suggest a favorable dispositions towards indigenous food products, a clear ongoing transformation in the product choices of Indian consumers, and a notable predilection for local goods.

Practical Applications

This research aims to furnish food marketers with the necessary insights to develop a more effective strategic framework tailored for the Indian marketplace. This may serve as a mechanism to categorize consumer segments based on their levels of ethnocentrism, thereby facilitating the formulation of communication strategies centered on patriotic sentiments and the promotion of “Made in India” initiatives. Additionally, policymakers may leverage the findings of this study to reevaluate existing policies concerning imports and to enhance the domestic production of food commodities. This strategy may also be used in other countries to evaluate ethnocentrism in those markets.

The abilities of food products to quench superoxide (O₂^•−) and the hydroxyl radical (^•OH) and to directly reduce stable nitroxyl radicals were assessed in the present study using electron paramagnetic resonance (EPR)-based methods. The antioxidant functions of vinegar samples, including 1- and 2-year-fermented black vinegar, were also examined. The abilities of the vinegar products to quench O₂^•− were in the order of 2-year-fermented black vinegar ≈ 1-year-fermented black vinegar > standard vinegar. Standard vinegar, 1-year-fermented black vinegar, and 2-year-fermented black vinegar did not reduce the stable nitroxyl radical. Apple-flavored black vinegar, containing 300 mg/100 g of ascorbic acid, directly reduced the stable nitroxyl radical. The ^•OH-quenching ability of 2-year-fermented black vinegar was slightly stronger than that of 1-year-fermented and standard vinegars. ^•OH-quenching ability appeared to be due to the sugars and/or proteins present in sample vinegars, particularly apple-flavored black vinegar, which had a high carbohydrate content. Adding vinegar to the reaction mixture enhanced the reduction of TEMPOL in the presence of GSH at a hyperthermal temperature. The enhancement of the reduction of TEMPOL was in the order of apple-flavored black vinegar >> 2-year-fermented black vinegar > 1-year-fermented black vinegar > standard vinegar. The reduction of TEMPOL was attributed to the quenching of H₂O₂, except for apple-flavored black vinegar, which directly reduced TEMPOL. Collectively, the present results suggest that fermentation increases the antioxidant ability of vinegar. The combination of EPR methods described herein is feasible for visualizing the antioxidant activities of food samples.

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.

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.

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.

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.