Journal of Food Science最新文献

Obesity, characterized by excessive body fat, is a leading preventable cause of death globally and represents one of the most critical public health challenges of the 21st century. This study aimed to investigate the action of tangeretin on gut microbiota metabolism and inflammation in high-fat diet (HFD)-induced obese mice. A model of obesity was established using 6-week-old male C57BL/6J mice fed with HFD, which were then used for the treatment with tangeretin (20 mg/kg/mice/day) or antibiotic (Abx). The results showed that the tangeretin intervention alleviated fat deposition and disorder of cellular structural integrity in the model group. The obese mice showed a significant increase in the levels of lipid (glycerol, triglyceride, and total cholesterol), inflammatory factors (IL-6 and TNF-α), and F4/80 expression in both serum and adipose tissues. Following tangeretin treatment, the levels of lipid, inflammatory factors, and the ratio of F4/80 + CD206 + macrophages were decreased in both serum and adipose tissue. 16S rRNA sequencing and LC-MS/MS analysis revealed that tangeretin decreased obesity in HFD-induced obese mice by interacting with gut microbiota, particularly influencing Parabacteroides, Blautia, and Parasutterella, and amino acids such as threonine, isoleucine, leucine, phenylalanine, arginine, glutamine, L-tryptophan, and tyrosine. Abx-mediated clearance of gut microbiota blocked the HFD-induced obesity and abrogated the therapeutic effects of tangeretin in obese mice. Fecal microbiota transplantation (FMT) proved that clearing gut microbiota with Abx blocked the beneficial effects of FMT^{HFD+Tangeretin} intervention. These findings suggested that tangeretin improved HFD-induced obesity by regulating lipid metabolism and modulating F4/80 macrophage activation via gut microbiota.

The purpose of this study was to establish a dynamic predictive model for quality change to ensure the safety of strawberries in the supply chain. Strawberries were stored at different constant temperatures of 4, 10, 20, and 30°C, and then weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), and vitamin C (Vc) content were analyzed. The results showed that weight loss increased gradually, while the firmness, TSS and Vc content decreased during storage. Changes in firmness and Vc were fitted well by the zero-order reaction kinetics model. The reaction rate k could be well evaluated by the Arrhenius equation (all R² > 0.900). Dynamic predictive models combined with the reaction kinetics model and the Arrhenius equation were established. Verification indicated that these models could be used to predict quality changes in strawberries during actual logistics (4–30°C). This study will offer an important reference for determining the shelf life of strawberries in the actual supply chain.

In this paper, we investigated the effects of different conditions on the extraction rate of Hericium erinaceus protein (HEP), determined the optimal extraction process for alkaline extraction of Hericium erinaceus (HE) protein, and explored the effects of ultrasound-assisted pH-shift treatment on HEP activity. In this study, the extraction rate of HEP demonstrated an initial increase followed by a decline with the rising pH concentration. It also exhibited a gradual increase that plateaued with the increment in the material–liquid ratio, extraction time, and extraction temperature. The response surface methodology was employed to determine the optimal conditions for the traditional alkaline extraction of HE protein, which were identified as an extraction temperature of 66°C, an extraction pH of 12.5, and a material–liquid ratio of 1:25. Furthermore, ultrasound-assisted pH-shift treatment significantly enhanced the sodium taurocholate binding, sodium glycoconjugate binding, and cholesterol inhibitory ability of HEP at a sonication time of 31 min, a sonication temperature of 40°C, and an ultrasound intensity of 30 W/L. This study offers a theoretical foundation for advancing green and efficient protein modification technologies and serves as a crucial basis for the industrial application of functional edible and medicinal fungal protein products.

A chemometrics-assisted magnetic “one-step” method was proposed for the fast and non-targeted detection of multi-pesticides in fruit samples with gas chromatography–mass spectrometry (GC–MS). In this method, extraction/partitioning and cleanup were integrated into one step with magnetic adsorbent, which thus was simple and time-saving (within 3.5 min) in sample preparation. Fast temperature program was used to further shorten analysis time in GC–MS. However, the measured GC–MS signal obtained with the fast method was easily composed of overlapping peaks and a high level of background. Automatic information mining of unknown multi-pesticides in complex GC–MS data was achieved with the adaptive iteratively reweighted penalized least squares-moving window target transfer factor analysis V2.0 algorithm, with reference to the pesticide mass spectral library. Two mixed standards (34 and 39 pesticides) and three kinds of fruit samples were used to verify this method. All pesticides in the mixed pesticide standards were detected with standard temperature program. Furthermore, all spiked pesticides in different fruit samples were detected with a total detection time of 8.5 min.

In this work, the nonvolatile and volatile compounds were analyzed to investigate the effects of breeding and ploidy on the flavor of oysters. The oysters after breeding (November) exhibited enhanced flavor complexity characterized by malty and mushroom aromas, with diploid oysters displaying nutty aroma profiles, whereas triploid oysters demonstrated significantly higher intensity of fruity notes. Among oysters of different periods and ploidy, the November diploid oyster (ND) exhibited the most desirable flavor. This was primarily attributed to its significantly higher contents of adenosine 5′-monophosphate (AMP; 112.84 ± 1.56 mg/100 g), lactic acid (147.79 ± 8.98 mg/100 g), aspartic acid (45.28 ± 2.22 mg/100 g), and calcium ions (Ca²⁺; 1.45 ± 0.05 mg/g) compared to November triploid oyster (NT), March diploid oyster (MD), and March triploid oyster (MT). The equivalent umami concentration also showed a similar result (EUC: ND > NT > MD > MT), which was also confirmed by the results of the electronic tongue. The oysters included 14 aldehydes, 11 alcohols, 13 ketones, and 21 other compounds as analyzed by gas chromatography-ion mobility spectrometry. This study conducted the first comparative analysis of flavor profiles between diploid and triploid oysters through the lens of breeding, determined the optimal flavor period for each oyster, and provided scientific recommendations for the selection of raw materials for oyster products.

Edible film-forming solutions typically undergo thermal treatment to ensure microbial safety before being applied to food products. The aim of this study was to assess the effects of two different heating methods—conventional heating (CH) and ohmic heating (OH)—on the physical, chemical, and microbiological properties of liquid acid whey permeate (AWP) and liquid acid whey protein concentrate (AWPC) edible films. Composition of edible film-forming solutions consisted of AWPC, sunflower oil, sugar beet pectin, and glycerol, whereas AWP-based films were produced with sugar beet pectin and glycerol. The following parameters were tested to assess the effect of heating treatments on the film-forming solutions: rheology, contact angle [CA] and microbial counts and mechanical properties (tensile strength [TS] and elongation at break [EB]), water vapor permeability [WVP], moisture content [MC], solubility (Sol), and thickness with optical properties of produced edible films. In addition, film surface was investigated by scanning electron microscopy [SEM]. Microbiological analysis of the untreated film-forming solutions revealed that the AWPC-based solution had a higher initial load of lactic acid bacteria (3.96 log₁₀ CFU/mL) (p < 0.05). Both heating treatments successfully reduced microbial counts to below detection limits in both film-forming solutions. Additionally, OH treatment resulted in lower CA values in both solutions (p < 0.05). OH also led to an increase in TS for AWP-based edible films (p < 0.05) and significantly reduced the thickness of both AWP and AWPC films, while reducing the Sol of AWP-based films and increasing the Sol of AWPC-based films (p < 0.05). The study highlights the effectiveness of the two pasteurization methods and offers insights into improving whey-based edible films.