Journal of Food Science最新文献

Peanut-induced allergic reactions are characterized by rapid onset, high morbidity, and mortality. The current stage to reduce the allergenicity of peanut protein involves various processing methods, including ultrasonication, which is widely used in food processing to disrupt protein structure. In this study, peanut crude protein was treated with ultrasonication and fed to mice. Results showed a significant reduction and alleviated tissue damage in the intestine, lung, and spleen. Additionally, inflammatory factors such as TSLP, IL-33, and so forth were significantly reduced in mice. Furthermore, ultrasound-purified Ara h 2 protein treatment in cells showed a significant reduction in cellular inflammation through the MAPK and NF-κB pathways. This study also found that ultrasonication altered the structure of the Ara h 2 protein, which may be the main reason for its reduced sensitization.

Water relationships are developed for whey protein permeate powders based on an analysis of the composition, structural organization, and thermal properties of three commercial whey permeate powders (WPPs). On the basis of microscopic analysis, a two-phase model of permeate powders with two types of particle morphologies is proposed: (1) particles consisting of small lactose crystallites dispersed in a continuous amorphous phase consisting of lactose and all non-lactose constituents and (2) particles consisting of one or a few large lactose crystals with a thin, discontinuous amorphous surface layer. The amorphous fraction of the WPPs is characterized by a low glass transition temperature even at very low water activities and is furthermore strongly plasticized by water. The amorphous fraction of permeate powders was determined from the change in heat capacity associated with the glass transition. The fraction of the amorphous phase and its physical properties were found to vary significantly between the three powders and were influenced by both composition and processing. The results of this study provide a deeper understanding of the physical structure, water relations, and thermal properties of WPPs.

Practical Applications

We introduce a novel structural model for whey permeate powders (WPPs) consisting of a crystalline 𝛼-lactose monohydrate phase and an amorphous phase that is composed of all other permeate constituents as well as some residual lactose. The amorphous phase of the WPPs, which is present at the surface of the powder particles, is characterized by a low glass transition temperature (T_g). The low T_g explains the instability (caking and browning) of commercial WPPs. Our studies confirm the high sensitivity of WPPs to water and the limited potential to stabilize commercial WPPs by further drying: even when fully dry, which is difficult to attain in industrial drying, the amorphous fraction of WPPs is still in the rubbery state at ambient temperature and WPPs remain thus prone to caking and color formation. Thus, stabilizing the WPPs by drying them to lower water contents is expected to lead to only very limited improvement of the powders’ stability due to the inherently low of the T_g of the amorphous phase in WPPs. We argue that the way to effectively improve the stability of whey permeate powders is to increase the T_g of the amorphous fraction powders.

The rapid, sensitive, and cost-effective detection of tannic acid (TA) in complex food matrices is essential for improving food safety standards. To meet this demand, nitrogen-doped carbon quantum dots (N-CDs) were prepared using a one-pot hydrothermal reaction using L-malic acid, citric acid, and tris(2-aminoethyl) amine as precursors. The excitation wavelength of the N-CDs was 430 nm, and the emission wavelength was 490 nm. Transmission electron microscopy (TEM), atomic force microscopy (AFM), X-ray photoelectron spectroscopy (XPS), Fourier transform infrared (FT-IR) spectroscopy, and X-ray diffraction (XRD) were used to characterize the prepared N-CDs, and the results revealed a uniform morphology and a nitrogen-rich surface structure. In addition, we found that the N-CDs exhibited excellent selectivity for TA, primarily attributed to the fluorescence quenching effect of TA on the N-CDs. Therefore, a fluorescent sensor for TA detection was constructed based on the N-CDs, with a linear detection range of 0.500-250 µM (R² = 0.99987) and a detection limit of 0.15 µM (S/N = 3). The practical applicability of the sensor was demonstrated by analyzing TA in beer, red wine, and apple juice, achieving recoveries ranging from 101% to 116% and RSDs between 3.0% and 5.4%. The fluorescence assay results were closely related to the HPLC-DAD validation results, highlighting the accuracy of the method. The N-CDs-based detection platform offers the advantages of simplicity, sensitivity, and reliability, providing a promising tool for routine TA monitoring in food safety applications.

ABSTRACT

Astaxanthin (AST) has been widely studied for its potential antioxidant and anti-inflammatory effects; however, its application is limited by poor water solubility and low bioavailability. To address this, zein and chito-oligosaccharides composite nanoparticles (ZCNps) were constructed using antisolvent precipitation for efficient AST delivery. At a zein to COS mass ratio of 10:1, AST-loaded ZCNps (ZCANps) achieved an encapsulation efficiency of 81.23% and drug loading of 4.18 mg/g. Structural characterization confirmed that AST was successfully encapsulated in an amorphous state, stabilized by hydrophobic interactions and hydrogen bonding. ZCANps demonstrated stability under a wide range of conditions, including pH levels of 2–8, NaCl concentrations of up to 50 mmol/L, temperatures of up to 80°C, and storage for 8 weeks at 4°C. Additionally, ZCANps provided 62% UV-light protection for AST. Compared to free AST, the encapsulated form showed significantly enhanced antioxidant activity and bioaccessibility. These results highlight ZCNps as a delivery system for improving the stability, bioavailability, and functional properties of AST in food applications.

This study investigated the effects of Ca²⁺ ions on the physicochemical properties of DBS/zein/pectin (DZP) ternary composite nanoparticles by adding varying concentrations of Ca²⁺ during particle formation. Ca²⁺ ions reduced electrostatic repulsion between colloidal particles, causing collisions and aggregation, which increased particle size. Additionally, Ca²⁺ ions decreased α-helices and increased β-sheets in the zein molecular chains, weakening interactions between zein and other components, and reducing the thermal stability of the composite particles. At high Ca²⁺ concentrations, phase separation occurred, with the crystalline structure nearly disappearing. Ca²⁺ ions neutralized surface charges, decreased colloidal particle wettability, and reduced emulsifying capacity. Emulsions prepared with these particles showed that Ca²⁺ addition intensified the aggregation of composite particles on the emulsion droplet surface, resulting in pronounced phase separation and reduced emulsion stability. Overall, these results demonstrate that Ca²⁺ plays a key regulatory role in governing the structure–property relationships of DZP ternary composite nanoparticles. This study provides mechanistic insight into ion-mediated regulation of protein–polysaccharide systems and highlights the potential of DZP nanoparticles as calcium-responsive carriers for food-related delivery applications.

Type 2 diabetes mellitus (T2DM), one of the most rapidly growing metabolic disorders globally, poses a substantial public health burden. In this study, a novel edible eutectogel was innovatively developed for the co-delivery of natural active ingredients, baicalein (Bai), and 1-deoxynojirimycin (DNJ). Utilizing a deep eutectic solvent (DES) system, the hydrophobic Bai and hydrophilic DNJ were co-dissolved and encapsulated within the eutectogel (Bai-DNJ/EG), enabling gastric protection and targeted intestinal release. Animal experimental demonstrated that the Bai-DNJ/EG significantly ameliorated multiple pathological features, including blood glucose reduction, improved insulin sensitivity, attenuated systemic inflammation, decreased fat accumulation, and mitigated organ damage. Compared with Bai/EG and DNJ/EG, Bai-DNJ/EG exhibited superior therapeutic efficacy across all parameters, indicating a synergistic effect between the Bai and DNJ. The dose of Bai in Bai-DNJ/EG was reduced by 50% relative to previous studies, and DNJ was 7.5 times less than that of clinical use in a Chinese herbal preparation for lowering blood glucose. In addition, comparison of lipid metabolism and inflammatory factors between Bai HG and Bai/EG groups indicated that DES enhanced the pharmacological activity of Bai by improving its solubility. Furthermore, 16S rRNA sequencing revealed that Bai-DNJ/EG positively regulates gut microbiota homeostasis and repairs the intestinal barrier. Bai-DNJ/EG inhibited deleterious bacteria including Methanobacteriaceae, Pseudomonadota, Campylobacterota, and Spirochaetota, while promoted the SCFA-producing bacteria, for example, Muribaculaceae and Butyricicoccaceae. This study presents a groundbreaking strategy for the synergistic delivery of natural bioactives and establishes a new paradigm for modernized traditional natural medicine formulations.

With the growing consumer demand for nutritious staples, potato pulp (PP), which is rich in fiber and resistant starch, has great potential to enhance the nutritional value of steamed sponge cake (SSC). This study investigated the effects of PP addition (0%–30%) on the quality of SSC and its dough. Key dough properties were analyzed, including rheological and pasting characteristics, microstructure, and chemical composition. Rapid Visco Analyzer (RVA) results showed that dough viscosity decreased, while pasting degree and enthalpy increased with increasing PP content. Scanning electron microscopy (SEM) revealed that PP refined the gluten network, and Fourier transform infrared (FTIR) analysis indicated that PP modified the secondary structure of dough protein. Notably, SSC with 18% PP exhibited optimal free sulfhydryl content, moisture distribution, and texture profile analysis (TPA) performance. This work provides critical data for optimizing SSC formulations and practical insights for the food processing industry.

The new packaging regulations mandate that all food packaging material must include at least 10% recycled polymer by 2030. As a large portion of food packaging is composed of polyolefins (POs), it is essential to understand the requirements for using PO in food packaging and the actions required to enhance its recycling. Although POs have inferior barrier properties compared to many other polymers, their low weight, low water vapor permeability, and resistance to oils have made them a preferred choice for many food packaging applications, ranging from fresh produce to dairy products. Recent studies suggest that PO mono-material packaging could serve as an alternative to conventional multi-material packaging with an appropriate packaging design. Therefore, new packaging design and utilization of the regulations and guidelines can help with efficient recycling of PO. This current article gives an overview of the properties and processing methods of various PO grades, their applications in food packaging, and the current EU regulations on PO recycling. In addition, the article also detailed the actions required for increased recycling of PO.

This study investigated the sensory effects of replacing sucrose with blends of xylitol, monk fruit extract (Siraitia grosvenorii, rich in mogrosides), and thaumatin in 16 prototype cookie formulations. A consumer-based check-all-that-apply (CATA) test (n = 62 regular cookie consumers) was conducted, followed by Cochran's Q test, principal component analysis (PCA), and heatmap visualization of attribute citation frequencies. Balanced sweetener systems were defined as formulations that combined an adequate bulk contribution (xylitol) with high-intensity sweeteners (monk fruit and thaumatin) at levels that ensured sweetness equivalence while minimizing off-flavors and structural defects, whereas unbalanced systems lacked this functional complementarity. Twenty-one sensory attributes were evaluated to characterize differences in appearance, texture, and flavor. Significant differences (Cochran's Q, p < 0.05) were observed among formulations. Cookies containing unbalanced sweetener ratios exhibited high frequencies of crumbly, sandy, floury, pale, and unpleasant sensory attributes. In contrast, balanced combinations, particularly formulation F16 (xylitol 6 g, monk fruit 0.04 g, and thaumatin 0.03 g per formulation), were characterized by soft, moist, tasty, buttery, and crispy attributes with minimal defects. PCA explained 57.9% of the total variance and revealed three sensory archetypes: underdeveloped, balanced, and overbrowned cookies. The results demonstrate that sugar replacement in cookies depends not only on the intensity of sweetness but also on the mechanistic balance between bulk, browning potential, and flavor modulation provided by blended sweetener systems.

Nondestructive detection technology for cherry quality is a critical demand in the field of agricultural product processing, whereas existing studies lack a systematic exploration of the optical properties of cherries. This study investigated the optical properties (OPs) of cherry tissues and the light propagation using Monte Carlo multilayered (MCML) simulations. Moreover, the relationships between the OPs with internal qualities were explored. The results showed that skin tissues had significant absorption in 400–600 nm, while decreasing in 650–1050 nm. The reduced scattering coefficient of flesh tissues has significant differences in 400–1050 nm. Microscopic images revealed that the differences in OPs were caused by the broken cellular structure, and the bruising had no significant effect on soluble solids content (SSC) and moisture content (MC). MCML simulations indicated that photon energy distribution was dominated by diffuse reflectance due to the high reflectance of the kernel. Therefore, the reflectance model is more effective for detecting internal qualities. The PLSR models for the prediction of SSC and MC built on the absorption coefficient spectra had the best prediction performance, with a coefficient of determination of 0.935 and 0.839, and root mean square error of 0.254 and 0.008, respectively. The results indicate that the absorption characteristics of cherry tissue are primarily influenced by SSC and MC, and the use of the absorption coefficient enables more accurate prediction of its internal quality. This work offers guidance for nondestructive assessment methods targeting cherry internal quality.

Practical Applications

The reflectance model is more effective for detecting internal qualities, and the internal quality can be predicted better based on the absorption coefficient. This work offers guidance for nondestructive assessment methods targeting cherry internal quality.