Ramakrishna Reddy, K. A. Martin Xavier, Amjad K. Balange, H. Sanath Kumar, Satyen Kumar Panda, Binaya Bhusan Nayak
The present study used haloarchaeal bacterioruberin (BR), a carotenoid pigment, to improve color and reduce fat oxidation. The BR is incorporated as 10 mg/kg (T1), 25 mg/kg (T2), and 50 mg/kg (T3) in the emulsion sausages, and 200 mg/kg butylated hydroxytoluene was used as a positive control (T4). Sausages without any antioxidant were taken as control (C). During refrigerated storage, pH, color, fat oxidation products, protein degradation products, and microbial counts were measured along with sensory analysis at 7-day intervals. Control sausages were rejected by sensory panelists by the 28th day, whereas antioxidant-treated groups could be stored till the 42nd day. Instrumental color revealed the highest redness (a*) in the T3 (2.03). During the storage Lower peroxide value, free fatty acid, and thiobarbituric acid-reactive substances were found in BR-added treatments. Present results suggest the inclusion of BR successfully improved the color and prevented the oxidation of lipids without affecting the gel strength of emulsion sausages.
Practical Application
This study demonstrated the potential use of bacterioruberin, a powerful antioxidant carotenoid, in emulsion sausages. This is the first report of using bacterioruberin for food preservation; it showed promising results by reducing fat oxidation and enhancing color in emulsion sausages. This opens up new possibilities for the food industry to use bacterioruberin as both an antioxidant to protect high-fat foods from fat oxidation and as a food colorant.
{"title":"Antioxidative effects of haloarchaeal bacterioruberin in pangasius emulsion sausage during refrigerated storage","authors":"Ramakrishna Reddy, K. A. Martin Xavier, Amjad K. Balange, H. Sanath Kumar, Satyen Kumar Panda, Binaya Bhusan Nayak","doi":"10.1111/1750-3841.70045","DOIUrl":"https://doi.org/10.1111/1750-3841.70045","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>The present study used haloarchaeal bacterioruberin (BR), a carotenoid pigment, to improve color and reduce fat oxidation. The BR is incorporated as 10 mg/kg (T1), 25 mg/kg (T2), and 50 mg/kg (T3) in the emulsion sausages, and 200 mg/kg butylated hydroxytoluene was used as a positive control (T4). Sausages without any antioxidant were taken as control (C). During refrigerated storage, pH, color, fat oxidation products, protein degradation products, and microbial counts were measured along with sensory analysis at 7-day intervals. Control sausages were rejected by sensory panelists by the 28th day, whereas antioxidant-treated groups could be stored till the 42nd day. Instrumental color revealed the highest redness (<i>a</i>*) in the T3 (2.03). During the storage Lower peroxide value, free fatty acid, and thiobarbituric acid-reactive substances were found in BR-added treatments. Present results suggest the inclusion of BR successfully improved the color and prevented the oxidation of lipids without affecting the gel strength of emulsion sausages.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study demonstrated the potential use of bacterioruberin, a powerful antioxidant carotenoid, in emulsion sausages. This is the first report of using bacterioruberin for food preservation; it showed promising results by reducing fat oxidation and enhancing color in emulsion sausages. This opens up new possibilities for the food industry to use bacterioruberin as both an antioxidant to protect high-fat foods from fat oxidation and as a food colorant.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Meng-yuan Zhang, Lei Dong, Yin Wen, Jie-qi Deng, Jun Cai
Pectin-derived oligosaccharides, an important source of the new generation of prebiotics, have aroused widespread research. As per our previous study report, the rhamnogalacturonan-I (RG-I) type pectin of dragon fruit positively affects the proliferation of Bifidobacterium animalis subsp. Lactis 3296. However, the pectin region that primarily produces prebiotic effects is not clear. To further investigate the promotion of the dragon fruit pectin RG-I domain on the proliferation of B. animalis subsp. Lactis 3296, we first obtained pectin (DP-AC-A2a) with a higher proportion of the RG-I region through gel purification and enzyme digestion. Then, monosaccharide components and Fourier transform infrared were analyzed to identify the pectin structures preliminarily. The results demonstrated that DP-AC-A2a with a backbone consisting of repeated → 4 GalpA 1–2 Rhap 1 → and the branches are mainly composed of 1,4-linked galactose. Furthermore, the bacterial proliferation experiment proved the contribution of galactan on the pectin's branch to the proliferation of B. animalis. The enzyme activity showed that the addition of DP-AC-A2a can promote the production of β-d-galactosidase by B. animalis. These data provide effective information for the potential application of red dragon fruit pectin.
{"title":"Rhamnogalacturonan-I domains from red dragon fruit pectin promote the proliferation of Bifidobacterium animalis","authors":"Meng-yuan Zhang, Lei Dong, Yin Wen, Jie-qi Deng, Jun Cai","doi":"10.1111/1750-3841.70034","DOIUrl":"https://doi.org/10.1111/1750-3841.70034","url":null,"abstract":"<p>Pectin-derived oligosaccharides, an important source of the new generation of prebiotics, have aroused widespread research. As per our previous study report, the rhamnogalacturonan-I (RG-I) type pectin of dragon fruit positively affects the proliferation of <i>Bifidobacterium animalis</i> subsp<i>. Lactis</i> 3296. However, the pectin region that primarily produces prebiotic effects is not clear. To further investigate the promotion of the dragon fruit pectin RG-I domain on the proliferation of <i>B. animalis</i> subsp<i>. Lactis</i> 3296, we first obtained pectin (DP-AC-A2a) with a higher proportion of the RG-I region through gel purification and enzyme digestion. Then, monosaccharide components and Fourier transform infrared were analyzed to identify the pectin structures preliminarily. The results demonstrated that DP-AC-A2a with a backbone consisting of repeated → <sup>4</sup> GalpA <sup>1–2</sup> Rhap <sup>1</sup> → and the branches are mainly composed of 1,4-linked galactose. Furthermore, the bacterial proliferation experiment proved the contribution of galactan on the pectin's branch to the proliferation of <i>B. animalis</i>. The enzyme activity showed that the addition of DP-AC-A2a can promote the production of β-<span>d</span>-galactosidase by <i>B. animalis</i>. These data provide effective information for the potential application of red dragon fruit pectin.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dawei Cheng, Xinyu Huang, Ben Shao, Caihong Zhang, Xueling Li, Meiqing Li
This study examined possible mechanisms of action as well as the preventive and interventional effects of sprouting black soybean peptides (SBSPs) and black soybean peptides (BSPs) on hypertension in C57BL/6j mice that was brought on by a high-salt diet. BSP and SBSP were administered to mice in the black soybean peptide prevention (BSP-P) group and sprouting black soybean peptide prevention (SBSP-P) group starting 4 weeks prior to the high-salt diet, respectively. Mice in the black soybean peptide intervention (BSP-I) group and the sprouting black soybean peptide intervention (SBSP-I) group received oral doses of BSP and SBSP, respectively, together with a high-salt diet. The findings demonstrated that BSP-I, BSP-P, SBSP-I, and SBSP-P prevented the activation of localized angiotensin converting enzyme (ACE)/angiotensin II (Ang II) pathways in the kidneys and circulation, delayed the rise in blood pressure in mice, and preserved the functional nitric oxide/endothelin-1 (NO/ET-1) balance of endothelium. The inflammatory factors tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), and interleukin-6 (IL-6) had decreased plasma levels. Additionally, it improved fibrosis, renal edema phenomena, and cardiomegaly. Furthermore, the expression of genes related to the renin–angiotensin system and endothelial function is regulated by SBSP and BSP. On the other hand, compared to intervention effects, SBSP and BSP showed more noticeable preventive benefits on hypertension brought on by a high-salt diet. When all else was equal, SBSP was more effective than BSP at avoiding hypertension. As a result, this study offers theoretical backing for SBSP as a dietary supplement source for the prevention of high-salt diet-induced hypertension.
{"title":"Preventive efficacy of sprouting black soybean peptides on high-salt diet-induced hypertension in mice","authors":"Dawei Cheng, Xinyu Huang, Ben Shao, Caihong Zhang, Xueling Li, Meiqing Li","doi":"10.1111/1750-3841.70014","DOIUrl":"https://doi.org/10.1111/1750-3841.70014","url":null,"abstract":"<p>This study examined possible mechanisms of action as well as the preventive and interventional effects of sprouting black soybean peptides (SBSPs) and black soybean peptides (BSPs) on hypertension in C57BL/6j mice that was brought on by a high-salt diet. BSP and SBSP were administered to mice in the black soybean peptide prevention (BSP-P) group and sprouting black soybean peptide prevention (SBSP-P) group starting 4 weeks prior to the high-salt diet, respectively. Mice in the black soybean peptide intervention (BSP-I) group and the sprouting black soybean peptide intervention (SBSP-I) group received oral doses of BSP and SBSP, respectively, together with a high-salt diet. The findings demonstrated that BSP-I, BSP-P, SBSP-I, and SBSP-P prevented the activation of localized angiotensin converting enzyme (ACE)/angiotensin II (Ang II) pathways in the kidneys and circulation, delayed the rise in blood pressure in mice, and preserved the functional nitric oxide/endothelin-1 (NO/ET-1) balance of endothelium. The inflammatory factors tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), and interleukin-6 (IL-6) had decreased plasma levels. Additionally, it improved fibrosis, renal edema phenomena, and cardiomegaly. Furthermore, the expression of genes related to the renin–angiotensin system and endothelial function is regulated by SBSP and BSP. On the other hand, compared to intervention effects, SBSP and BSP showed more noticeable preventive benefits on hypertension brought on by a high-salt diet. When all else was equal, SBSP was more effective than BSP at avoiding hypertension. As a result, this study offers theoretical backing for SBSP as a dietary supplement source for the prevention of high-salt diet-induced hypertension.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Prunus mandshurica (Maxim.) Koehne pulp and almonds are rich in nutrients and bioactive compounds; however, their chemical composition and content remain unexplored. We systematically evaluated their physicochemical properties and antioxidant capacities using 14 clones. Significant differences in physicochemical properties observed between the tested clones provided opportunities for developing and utilizing germplasm resources. Clones with thicker pulps exhibited sweet flavors, heavier fruits, lighter almonds, and lower kernel rates. Their pulp was relatively low in total sugar (1.66 - 14.91%) and soluble solids content (6.23 - 18.67°Brix) but rich in titratable acidity (2.81 - 4.20%) and vitamin C (0.97 - 1.65 mg/g), making them a promising option for food and nutraceutical applications. Almond oil was the main component (50.02%), followed by protein (25.82%), and amygdalin (3.17%), with high balanced amino acid levels. Nine clones with amygdalin content > 3% indicated a high medicinal value. The fruit was rich in total phenolics, total flavonoids, and antioxidant capacity, and its pulp exhibited a stronger antioxidant capacity than that of almonds. Clones 783 and 717 had sweet and thick pulp with high nutrient content and antioxidant capacity, whereas clone 772 pulp exhibited a strong antioxidant capacity and a high yield, making it a good source of natural antioxidants. We are the first to assess the physicochemical properties and antioxidant capacity of 14 P. mandshurica clones fruit to explore their potential applications in the food and pharmaceutical industries, and provide data to support the selection of excellent germplasm for different needs.
{"title":"Evaluating the physicochemical properties and antioxidant capacity of Prunus mandshurica (Maxim.) Koehne clones","authors":"Tingting Ren, Yongqiang Sun, Jianhua Chen, Wanxi Chen, Hanying Yang, Shengjun Dong","doi":"10.1111/1750-3841.70054","DOIUrl":"https://doi.org/10.1111/1750-3841.70054","url":null,"abstract":"<p><i>Prunus mandshurica</i> (Maxim.) Koehne pulp and almonds are rich in nutrients and bioactive compounds; however, their chemical composition and content remain unexplored. We systematically evaluated their physicochemical properties and antioxidant capacities using 14 clones. Significant differences in physicochemical properties observed between the tested clones provided opportunities for developing and utilizing germplasm resources. Clones with thicker pulps exhibited sweet flavors, heavier fruits, lighter almonds, and lower kernel rates. Their pulp was relatively low in total sugar (1.66 - 14.91%) and soluble solids content (6.23 - 18.67°Brix) but rich in titratable acidity (2.81 - 4.20%) and vitamin C (0.97 - 1.65 mg/g), making them a promising option for food and nutraceutical applications. Almond oil was the main component (50.02%), followed by protein (25.82%), and amygdalin (3.17%), with high balanced amino acid levels. Nine clones with amygdalin content > 3% indicated a high medicinal value. The fruit was rich in total phenolics, total flavonoids, and antioxidant capacity, and its pulp exhibited a stronger antioxidant capacity than that of almonds. Clones 783 and 717 had sweet and thick pulp with high nutrient content and antioxidant capacity, whereas clone 772 pulp exhibited a strong antioxidant capacity and a high yield, making it a good source of natural antioxidants. We are the first to assess the physicochemical properties and antioxidant capacity of 14 <i>P. mandshurica</i> clones fruit to explore their potential applications in the food and pharmaceutical industries, and provide data to support the selection of excellent germplasm for different needs.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pornpat (Aom) Jantip, Chandra K. Singh, Yaa Asantewaa Kafui Klu, Nihal Ahmad, Bradley W. Bolling
Increased consumption of nuts is associated with reduced risk of some forms of cancer, including leukemia. Peanut skins are not typically retained during food processing but are a potential source of anticarcinogenic polyphenols. There are limited data about the antileukemic activity and bioavailability of peanut skin polyphenols. This study determined the polyphenol profile of raw peanut skin extract (PSE), its antiproliferative activity toward Jurkat cells, and intestinal bioavailability and metabolism using a Caco-2 intestinal monolayer model. High-resolution mass spectrometry (UHPLC–Q-Orbitrap) was used to analyze PSE and extracts of PSE-treated Jurkat cells to determine PSE polyphenols associated with antiproliferative activity. PSE reduced Jurkat cell viability, indicating its antiproliferative activity. PSE contained at least 63 polyphenols, including phenolic acids, proanthocyanidins, and prenylated flavonoids, among others. Multiple PSE polyphenols, particularly proanthocyanidins with A-type bonds, interacted with Jurkat cells. In Caco-2 cells, PSE intestinal bioavailability was limited to (+)-catechin, quercetin, procyanidin A2, and tentatively procyanidin A1. Caco-2 cells metabolized PSE polyphenols, including the methylation of A-type procyanidin dimer. Thus, these cell-based studies demonstrate that raw peanut skins contain intestinal bioavailable polyphenols with potential antileukemic properties. PSE polyphenols, including A-type proanthocyanidins, were metabolized by intestinal cells. Thus, the antileukemic activity of PSE polyphenols is modulated by the bioavailability and metabolism of A-type proanthocyanidins.
Practical Application
Raw peanut skins are rich in polyphenols, including A-type proanthocyanidins. Extracts of peanut skins inhibit the growth of cultured leukemia cells, and peanut A-type proanthocyanidins are associated with this effect. Peanut skins are not typically retained in food processing, so further research and development are needed to recover or retain these compounds and document their health-promoting activities in human research studies.
{"title":"Peanut skin polyphenols inhibit proliferation of leukemia cells in vitro, and its A-type procyanidins selectively pass through a Caco-2 intestinal barrier","authors":"Pornpat (Aom) Jantip, Chandra K. Singh, Yaa Asantewaa Kafui Klu, Nihal Ahmad, Bradley W. Bolling","doi":"10.1111/1750-3841.70018","DOIUrl":"https://doi.org/10.1111/1750-3841.70018","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Increased consumption of nuts is associated with reduced risk of some forms of cancer, including leukemia. Peanut skins are not typically retained during food processing but are a potential source of anticarcinogenic polyphenols. There are limited data about the antileukemic activity and bioavailability of peanut skin polyphenols. This study determined the polyphenol profile of raw peanut skin extract (PSE), its antiproliferative activity toward Jurkat cells, and intestinal bioavailability and metabolism using a Caco-2 intestinal monolayer model. High-resolution mass spectrometry (UHPLC–Q-Orbitrap) was used to analyze PSE and extracts of PSE-treated Jurkat cells to determine PSE polyphenols associated with antiproliferative activity. PSE reduced Jurkat cell viability, indicating its antiproliferative activity. PSE contained at least 63 polyphenols, including phenolic acids, proanthocyanidins, and prenylated flavonoids, among others. Multiple PSE polyphenols, particularly proanthocyanidins with A-type bonds, interacted with Jurkat cells. In Caco-2 cells, PSE intestinal bioavailability was limited to (+)-catechin, quercetin, procyanidin A2, and tentatively procyanidin A1. Caco-2 cells metabolized PSE polyphenols, including the methylation of A-type procyanidin dimer. Thus, these cell-based studies demonstrate that raw peanut skins contain intestinal bioavailable polyphenols with potential antileukemic properties. PSE polyphenols, including A-type proanthocyanidins, were metabolized by intestinal cells. Thus, the antileukemic activity of PSE polyphenols is modulated by the bioavailability and metabolism of A-type proanthocyanidins.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Raw peanut skins are rich in polyphenols, including A-type proanthocyanidins. Extracts of peanut skins inhibit the growth of cultured leukemia cells, and peanut A-type proanthocyanidins are associated with this effect. Peanut skins are not typically retained in food processing, so further research and development are needed to recover or retain these compounds and document their health-promoting activities in human research studies.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Scott C. Hutchings, Santanu Deb-Choudhury, Arvind K. Subbaraj, Luis Guerrero, Damir D. Torrico, Elizabeth E. Ham, Carolina E. Realini
There is growing interest by consumers worldwide for edible indigenous plants and wild foods. To highlight and enhance their unique sensory properties, comprehensive sensory characterization is essential to understand and refine their sensory attributes. The aim of this study was to characterize the odor of six edible native New Zealand plants that have significant potential in food applications, using sensory analysis and gas chromatography–mass spectrometry (GC–MS), and uncover the link between annotated volatile compounds and the desirable odor attributes that drive consumer acceptance. A lexicon of 22 odor attributes was developed through six focus groups of six consumers each (n = 36). A Rate All That Apply (RATA) trial was undertaken with consumers (n = 121) to describe the intensity of the odor attributes and overall consumer liking of the odor of each plant. Results showed the characterization of the plant's odor differed significantly across species. Horopito was characterized as “herby,” “peppery,” “spicy,” “minty,” and “citrus”; kawakawa was “sour,” “sweet,” “floral,” and “fruity”; pikopiko and kiokio were “earthy/musty,” “dry grass/hay,” and “fishy”; red matipo was “sweet,” “fruity,” “sour,” “leafy,” and “green tea”; and lemonwood was “leafy” and “grassy.” Horopito was the most preferred odor by consumers, and pikopiko the least. GC–MS annotated 178 volatile compounds and their peak intensity across the six species. Stepwise regression shortlisted 42 volatile compounds (of which terpenes were the most common) that best explained each of the 22 odor attributes. These results can assist with the application of these native plants as food ingredients.
{"title":"Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography–mass spectrometry","authors":"Scott C. Hutchings, Santanu Deb-Choudhury, Arvind K. Subbaraj, Luis Guerrero, Damir D. Torrico, Elizabeth E. Ham, Carolina E. Realini","doi":"10.1111/1750-3841.70050","DOIUrl":"https://doi.org/10.1111/1750-3841.70050","url":null,"abstract":"<p>There is growing interest by consumers worldwide for edible indigenous plants and wild foods. To highlight and enhance their unique sensory properties, comprehensive sensory characterization is essential to understand and refine their sensory attributes. The aim of this study was to characterize the odor of six edible native New Zealand plants that have significant potential in food applications, using sensory analysis and gas chromatography–mass spectrometry (GC–MS), and uncover the link between annotated volatile compounds and the desirable odor attributes that drive consumer acceptance. A lexicon of 22 odor attributes was developed through six focus groups of six consumers each (<i>n</i> = 36). A Rate All That Apply (RATA) trial was undertaken with consumers (<i>n</i> = 121) to describe the intensity of the odor attributes and overall consumer liking of the odor of each plant. Results showed the characterization of the plant's odor differed significantly across species. Horopito was characterized as “herby,” “peppery,” “spicy,” “minty,” and “citrus”; kawakawa was “sour,” “sweet,” “floral,” and “fruity”; pikopiko and kiokio were “earthy/musty,” “dry grass/hay,” and “fishy”; red matipo was “sweet,” “fruity,” “sour,” “leafy,” and “green tea”; and lemonwood was “leafy” and “grassy.” Horopito was the most preferred odor by consumers, and pikopiko the least. GC–MS annotated 178 volatile compounds and their peak intensity across the six species. Stepwise regression shortlisted 42 volatile compounds (of which terpenes were the most common) that best explained each of the 22 odor attributes. These results can assist with the application of these native plants as food ingredients.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the present study, non-targeted metabolomics was utilized to identify the bioactive components in the root, seed, and leaf of Aralia elata (Miq.) Seem (A. elata), a traditional Chinese specialty vegetable. The relative content indicated that saponins, flavonoids, and phenolic acids were the main bioactive components, whereas principal component analysis showed significant differences among the three parts. ABTS, DPPH, ferric reducing antioxidant power, and hydroxyl radical scavenging capacity assays were conducted to evaluate the antioxidant activities of extracts from the three parts, and the root extract demonstrated the highest antioxidant potential. Correlation analyses revealed that saponins possessed the best antioxidant capacity. Twelve saponins in the root were identified from the total saponins (tSAs) by liquid chromatography–high-resolution mass spectrometry. The protective effect of tSAs on cyclophosphamide-induced liver damage was evaluated using BRL-3A cells. The tSAs significantly enhanced the cellular antioxidant levels, reduced the levels of aspartate aminotransferase and alanine aminotransferase by 38.81% and 37.43%, respectively, and demonstrated evident hepatoprotective effects.
Practical Application
This research could help develop dietary supplements rich in antioxidants from the roots of Aralia elata (Miq.) Seem and also pave the way for novel therapies for liver diseases.
{"title":"Analysis of the bioactive parts and components of Aralia elata (Miq.) Seem based on non-targeted metabolomics and its hepatoprotective effects induced by cyclophosphamide","authors":"Junqi Zhang, Shanshan Chen, Haiyang Yan, Yadong Song, Lu Li, Yuan Yuan","doi":"10.1111/1750-3841.70057","DOIUrl":"https://doi.org/10.1111/1750-3841.70057","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>In the present study, non-targeted metabolomics was utilized to identify the bioactive components in the root, seed, and leaf of <i>Aralia elata</i> (Miq.) Seem (<i>A. elata</i>), a traditional Chinese specialty vegetable. The relative content indicated that saponins, flavonoids, and phenolic acids were the main bioactive components, whereas principal component analysis showed significant differences among the three parts. ABTS, DPPH, ferric reducing antioxidant power, and hydroxyl radical scavenging capacity assays were conducted to evaluate the antioxidant activities of extracts from the three parts, and the root extract demonstrated the highest antioxidant potential. Correlation analyses revealed that saponins possessed the best antioxidant capacity. Twelve saponins in the root were identified from the total saponins (tSAs) by liquid chromatography–high-resolution mass spectrometry. The protective effect of tSAs on cyclophosphamide-induced liver damage was evaluated using BRL-3A cells. The tSAs significantly enhanced the cellular antioxidant levels, reduced the levels of aspartate aminotransferase and alanine aminotransferase by 38.81% and 37.43%, respectively, and demonstrated evident hepatoprotective effects.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This research could help develop dietary supplements rich in antioxidants from the roots of <i>Aralia elata</i> (Miq.) Seem and also pave the way for novel therapies for liver diseases.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To prepare functional yacon juice, this study investigates the optimal fermentation duration, shelf-life, chemical composition, and flavor volatiles of yacon juice fermented by Lactiplantibacillus plantarum QS7T capable of utilizing fructo-oligosaccharides (FOS), along with its effects on gut microbiota. The optimal fermentation period was determined as 30 h, resulting in essential parameters: 3.46 g L−1 for total acids and a viable lactic acid bacteria (LAB) count of 2.3 × 108 CFU mL−1. The predicted shelf life when stored at 4°C is 28 days. Throughout storage, the juice maintained significant FOS and viable LAB count (8.0 × 107 CFU mL−1). Total short-chain fatty acid significantly increased post-fermentation and storage, reaching 177.86 µg mL−1. The total content and types of volatile components in yacon juice after fermentation by L. plantarum QS7T significantly increased, thus altering the flavor and improving the juice's appeal. Functional yacon juice also induced significant alterations in gut microbiota structure and abundance in mice, including increasing the abundance of beneficial microbes such as Firmicutes, Actinobacteriota, Faecalibaculum, Dubosiella, Bifidobacterium, and Akkermansia. These results indicate fermented yacon juice's potential as a functional food for gut microbiota modulation and anti-inflammatory benefits.
{"title":"Functional yacon juice fermented by Lactiplantibacillus plantarum QS7T: Chemical composition, flavor volatiles, and gut microbiota modulation","authors":"Yuan-ting Zhu, Qian Ma, Xin-yu Zhang, Gui-zhen Gong, Yi-xin Wang, Lin-zhi Zeng, Rui-tong Li, Chen Xiao, Yong Zuo","doi":"10.1111/1750-3841.17528","DOIUrl":"https://doi.org/10.1111/1750-3841.17528","url":null,"abstract":"<p>To prepare functional yacon juice, this study investigates the optimal fermentation duration, shelf-life, chemical composition, and flavor volatiles of yacon juice fermented by <i>Lactiplantibacillus plantarum</i> QS7T capable of utilizing fructo-oligosaccharides (FOS), along with its effects on gut microbiota. The optimal fermentation period was determined as 30 h, resulting in essential parameters: 3.46 g L<sup>−1</sup> for total acids and a viable lactic acid bacteria (LAB) count of 2.3 × 10<sup>8</sup> CFU mL<sup>−1</sup>. The predicted shelf life when stored at 4°C is 28 days. Throughout storage, the juice maintained significant FOS and viable LAB count (8.0 × 10<sup>7</sup> CFU mL<sup>−1</sup>). Total short-chain fatty acid significantly increased post-fermentation and storage, reaching 177.86 µg mL<sup>−1</sup>. The total content and types of volatile components in yacon juice after fermentation by <i>L. plantarum</i> QS7T significantly increased, thus altering the flavor and improving the juice's appeal. Functional yacon juice also induced significant alterations in gut microbiota structure and abundance in mice, including increasing the abundance of beneficial microbes such as Firmicutes, Actinobacteriota, <i>Faecalibaculum, Dubosiella, Bifidobacterium, and Akkermansia</i>. These results indicate fermented yacon juice's potential as a functional food for gut microbiota modulation and anti-inflammatory benefits.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Persimmon fruit is highly susceptible to chilling injury (CI) during cold storage. Notably, glycine betaine (GB), a compound that helps regulate cell osmotic balance, can alleviate postharvest CI in various fruits. In this study, the postharvest application of GB increased chilling tolerance, delayed CI, and reduced the CI index in ‘Youhou’ sweet persimmon fruit during cold storage. Moreover, GB treatment markedly decreased the O2−· production rate and malondialdehyde (MDA) and H2O2 content while significantly increasing the ascorbic amounts of acid and glutathione (GSH). Compared with the control group, GB treatment increased activities of antioxidant enzymes such as glutathione reductase (GR), glutathione peroxidase (GPX), ascorbate peroxidase (APX), catalase (CAT), and superoxide dismutase (SOD). GB treatment also reduced the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase. RNA sequencing revealed that GB treatment significantly altered gene expression linked to sugar metabolism, GSH metabolism, and phenylpropanoid biosynthesis. This study provides novel insights into the regulatory mechanisms of GB treatment alleviating CI in postharvest persimmon fruit.
Practical Application
‘Youhou’ sweet persimmons are prone to rapid softening after harvest. This softening process can be limited through cold storage; this can also result in chilling injury (CI). The research findings suggest that glycine betaine (GB) treatment delays ‘Youhou’ persimmon fruit softening and alleviates CI during cold storage. GB application could be a feasible technique for extending the storage life of ‘Youhou’ sweet persimmon fruit.
{"title":"Glycine betaine treatment: Effects on alleviating chilling injury and related gene expression in ‘Youhou’ sweet persimmon during cold storage","authors":"Yiheng He, Yangxia Pan, Xiaoli Wang, Yuyang Wang, Wenlong Xu","doi":"10.1111/1750-3841.70047","DOIUrl":"https://doi.org/10.1111/1750-3841.70047","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Persimmon fruit is highly susceptible to chilling injury (CI) during cold storage. Notably, glycine betaine (GB), a compound that helps regulate cell osmotic balance, can alleviate postharvest CI in various fruits. In this study, the postharvest application of GB increased chilling tolerance, delayed CI, and reduced the CI index in ‘Youhou’ sweet persimmon fruit during cold storage. Moreover, GB treatment markedly decreased the O<sub>2</sub><sup>−</sup>· production rate and malondialdehyde (MDA) and H<sub>2</sub>O<sub>2</sub> content while significantly increasing the ascorbic amounts of acid and glutathione (GSH). Compared with the control group, GB treatment increased activities of antioxidant enzymes such as glutathione reductase (GR), glutathione peroxidase (GPX), ascorbate peroxidase (APX), catalase (CAT), and superoxide dismutase (SOD). GB treatment also reduced the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase. RNA sequencing revealed that GB treatment significantly altered gene expression linked to sugar metabolism, GSH metabolism, and phenylpropanoid biosynthesis. This study provides novel insights into the regulatory mechanisms of GB treatment alleviating CI in postharvest persimmon fruit.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>‘Youhou’ sweet persimmons are prone to rapid softening after harvest. This softening process can be limited through cold storage; this can also result in chilling injury (CI). The research findings suggest that glycine betaine (GB) treatment delays ‘Youhou’ persimmon fruit softening and alleviates CI during cold storage. GB application could be a feasible technique for extending the storage life of ‘Youhou’ sweet persimmon fruit.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zeeshan Rafi, Hamda Khan, Arbab Husain, Afreen Khanam, Ahmed Alafnan, Ahmed Alobaida, Uzma Shahab, Irfan Ahmad, Saheem Ahmad
This review article focuses on efficient strategies for detecting food contamination, particularly through the use of nanobiosensors. It begins with an overview of biosensors, highlighting their basic components and underlying mechanisms. The article then explores the advancements driven by nanotechnology, specifically examining key nanomaterials—such as nanoparticles, nanowires, and nanotubes—that play a crucial role in sensor development. A comprehensive analysis of the diverse applications of nanobiosensors in the food industry follows, including their use in detecting foodborne pathogens, toxins, and other harmful contaminants. The integration of nanobiosensors with Internet of Things technologies is also discussed, emphasizing the potential of smart packaging solutions for real-time monitoring and data analysis. The article critically assesses the challenges and prospects of nanobiosensor applications, addressing issues such as sensor sensitivity, specificity, cost-effectiveness, and regulatory concerns. Furthermore, emerging trends and future directions are explored, particularly the shift toward more sustainable and eco-friendly sensor technologies. The review concludes by emphasizing the transformative impact of nanobiosensors in enhancing food safety, quality control, and innovation across the food industry. By offering a thorough examination of current technologies and potential future developments, this article aims to contribute to the continued evolution of nanobiosensor applications in food safety.
{"title":"Food contamination and the emerging application of nanobiosensors in food safety","authors":"Zeeshan Rafi, Hamda Khan, Arbab Husain, Afreen Khanam, Ahmed Alafnan, Ahmed Alobaida, Uzma Shahab, Irfan Ahmad, Saheem Ahmad","doi":"10.1111/1750-3841.70073","DOIUrl":"https://doi.org/10.1111/1750-3841.70073","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This review article focuses on efficient strategies for detecting food contamination, particularly through the use of nanobiosensors. It begins with an overview of biosensors, highlighting their basic components and underlying mechanisms. The article then explores the advancements driven by nanotechnology, specifically examining key nanomaterials—such as nanoparticles, nanowires, and nanotubes—that play a crucial role in sensor development. A comprehensive analysis of the diverse applications of nanobiosensors in the food industry follows, including their use in detecting foodborne pathogens, toxins, and other harmful contaminants. The integration of nanobiosensors with Internet of Things technologies is also discussed, emphasizing the potential of smart packaging solutions for real-time monitoring and data analysis. The article critically assesses the challenges and prospects of nanobiosensor applications, addressing issues such as sensor sensitivity, specificity, cost-effectiveness, and regulatory concerns. Furthermore, emerging trends and future directions are explored, particularly the shift toward more sustainable and eco-friendly sensor technologies. The review concludes by emphasizing the transformative impact of nanobiosensors in enhancing food safety, quality control, and innovation across the food industry. By offering a thorough examination of current technologies and potential future developments, this article aims to contribute to the continued evolution of nanobiosensor applications in food safety.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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