Journal of Food Science最新文献

This study investigated the impact of two types of ingredients, edible fungi (Lentinula edodes, Agrocybe aegerita, Agaricus blazei Murill, and Dictyophora indusiate) and medicine and food homology (MFH) substances (Panax ginseng, Angelica sinensis, and Astragalus membranaceus) on the sensory attributes and emotional responses elicited by chicken soups. Eight chicken soup samples were evaluated by 12 trained panelists using descriptive analysis (DA) and by 104 consumers using the check-all-that-apply (CATA) method. The results showed that, in addition to significant differences in characteristic ingredient flavors, the intensity of other sensory attributes also differed significantly among the samples. Soups containing the three Agaricales fungi (Lentinula edodes, Agrocybe aegerita, and Agaricus blazei Murill) were more strongly associated with fullness, umami, and saltiness. In contrast, the soup prepared with Phallales (Dictyophora indusiate) exhibited a distinct flavor profile compared to the other edible fungi. Soups with MFH ingredients were more frequently associated with sweet or bitter flavors. While the overall trends between DA and CATA were consistent, many consumers were unable to accurately identify the characteristic flavors of the added ingredients. CATA emotional response data showed significant differences among the 29 emotional attributes. Among the samples, the soup containing Lentinula edodes received the highest consumer acceptance and was associated with positive emotions such as eagerness, pleasantness, and joy. In conclusion, the addition of different ingredients significantly affects the sensory and emotional attributes of chicken soup. These findings offer new ideas for chicken soup product development and consumer insights. PRACTICAL APPLICATIONS: This study formulates a variety of edible fungi or medicine and food homology (MFH) chicken soup combinations to enhance consumer choice and increase sales potential. Furthermore, it serves as a channel to convey consumer feedback to chefs and producers, enabling them to tailor product development to market preferences and create more consumer-led offerings.

This study aimed to evaluate the effects of milk kefir on parameters related to inflammatory bowel disease (IBD) in interleukin-10 knockout (IL-10^-/-) mice. Sixteen C57BL/6J IL-10^-/- male mice were divided into two experimental groups. The control group (n = 8) received 0.4 mL of whole milk (UHT) and the kefir group (n = 8) received 0.4 mL of a fermented beverage made from milk kefir grains (2.4 × 10⁸ colony-forming units [CFU]), both administered via gavage for 4 weeks. Feces were collected and body weight was measured weekly. At the end of the study, the animals were anesthetized and euthanized, and the small intestine and cecum content were collected for analysis. Proximate composition of kefir and microbiological analysis were conducted. Histomorphometry measurements and quantification of short-chain fatty acids (SCFAs) were conducted in small intestine. SFCAs were also evaluated in cecum content, and microbiota composition was evaluated in fecal samples. The kefir beverage improved histomorphometry characteristics of the small intestine, increased the number of goblet cells, reduced inflammatory infiltrates, increased Lactobacillus, and reduced Desulfovibrio, suggesting attenuation of the inflammatory process. Furthermore, the kefir beverage increased the concentration of butyrate, a short-chain fatty acid with anti-inflammatory properties, in the small intestine, which may also be associated with reduced inflammation in this group.

Type 2 diabetes mellitus (T2DM) is a chronic metabolic disease defined by persistent hyperglycemia, primarily caused by insulin (INS) resistance and β-cell dysfunction. However, current pharmacological therapies are limited by adverse effects, highlighting the need for safe adjunctive strategies. Plant polysaccharides and their fermentation-derived degradation products exhibit multiple bioactivities and may be promising nutraceutical candidates. This study used degradation products of a water-soluble polysaccharide of finger citron from Guangdong Province (FCP-2-1) by gut micro biota fermentation (DFPG) as the research subject to investigate its hypoglycemic effects and underlying mechanisms in mice with T2DM. The findings indicated that degradation products of FCP-2-1 by gut micro biota fermentation after 8 h (DFPG-8) attenuated body weight loss, polydipsia, polyphagia, high fasting blood glucose, impaired oral glucose tolerance (OGT), and the elevated serum INS and glycated serum protein (GSP) in T2DM mice. In addition, DFPG-8 ameliorated lipid metabolism and attenuated pancreatic islet injury. Mechanistically, DFPG-8 activated colonic cyclic adenosine monophosphate (cAMP) /Protein Kinase A (PKA) and cAMP/Epac by cAMP signaling, up regulated cAMP response element-binding protein (CREB) and caudal type homeobox 2 (Cdx-2), enhanced glucagon gene (GCG) transcription, and promoted glucagon-like peptide-1 (GLP-1) synthesis. It also restored hypothalamic GLP-1 receptor (GLP-1R) expression, thereby modulating appetite and energy balance, reducing food intake, and increasing GLP-1 responsiveness, contributing to improved glycemic homeostasis. Collectively, these findings demonstrate that DFPG-8 may exert hypoglycemic effects by regulating the cAMP/PKA/Epac/GCG/GLP-1/GLP-1R signaling pathway, thereby improving glucose and lipid metabolism as well as appetite regulation, and support its potential development as a functional dietary supplement for the adjunctive management of T2DM.

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.

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.

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.