Journal of Food Science最新文献

Bayberry (Myrica rubra Sieb. et Zucc.) kernel is a by-products of bayberry processing and are rich in oil. This study investigates the effects of different processing methods on bayberry kernel oil (BKO) yield, including cold pressing (CP), direct solvent (n-hexane) extraction, ultrasound-assisted n-hexane extraction (UAE), steam explosion pretreatment to assist n-hexane extraction, aqueous enzyme extraction, and supercritical fluid extraction (SFE). The acid value, peroxide value, fatty acid composition, bioactive components content, and the antioxidant activity of the extracted BKO with six methods were compared. The results showed that the oil yield of bayberry kernel extracted by different methods was between 30.95% and 49.49%, and the oil yield of UAE was the highest. BKO samples extracted by different methods had lower acid value (0.39–0.59 mg KOH/g) and peroxide value (3.97–5.84 meq O₂/kg), and were rich in unsaturated fatty acids (>85%), mainly including oleic (46.9%–47.9%) and linoleics (37.0%–39.5%). Meanwhile, BKO contained phytosterols (384.67–597.14 mg/100 g) and tocopherols (632.09–1227.62 µg/100 g), which was positively correlated with antioxidant activity. The volatile organic compounds (VOCs) of BKO varied on extraction methods. BKO extracted by CP and SFE showed more VOCs (25 in CP-BKO, 26 in SFE-BKO). The representative VOCs in BKO are alcohols and esters. The results provide references for further processing of BKO.

Modern diets are increasingly dominated by ultra-processed foods, a shift driven by urbanization and lifestyle changes. Among these, ultra-processed meat products (UPMPs) are particularly popular due to their appealing flavor and texture. However, emerging evidence highlights potential health risks associated with UPMPs. Although meat products are rich in high-quality proteins, the processing methods used in UPMPs can affect protein digestibility. Moderate processing techniques, such as sous-vide cooking, fermentation, and enzymatic tenderization, can enhance digestion and nutrient absorption, whereas excessive processing may lead to protein aggregation and cross-linking, reducing protein digestibility. Additionally, the overuse of additives and excessive thermal processing are key concerns in UPMP production, leading to the formation of potentially harmful substances, including acrylamide, heterocyclic amines, polycyclic aromatic hydrocarbons, and advanced glycation end products. This review examines how different processing techniques influence protein digestibility in UPMPs, elucidates the pathways through which harmful substances are generated, and assesses the impact of UPMPs on gut health, with a focus on gut microbiota and the colon. Our synthesis of current research indicates that excessive consumption of UPMPs contributes to gut microbiota dysbiosis, compromises the gut barrier, and increases the risk of colorectal cancer, though the dose-dependent effects require further clarification. Future research should focus on key parameters of moderate processing, explore natural alternatives to harmful additives, examine the dose–response relationship between UPMP consumption and health risks, and evaluate how individual factors, such as genetics and metabolism, influence the health impacts of UPMPs.

This study investigated the effects of freeze-thawing (FT), blanching (BL), and ultrasound (US) pretreatments on the drying characteristics and quality of quince peels before hot air drying (HAD) at 60°C. All three pretreatments could decrease the moisture ratio (MR) at any drying time point and increase the effective moisture diffusivity (D_eff). The maximum drying rate (DR) of the peels pretreated with BL and US was 1.4 times that of unpretreated peels. The MR–t curves of the peels were highly fitted to the Midilli model. The drying time to reach equilibrium dry basis moisture content for peels pretreated with FT, BL, and US was reduced by 33.33%, 58.33%, and 66.67%, respectively, compared to 4 h for unpretreated peels. The color of US pretreatment peels was closest to that of fresh peels. The total phenolics content and total flavonoids content in the peels were in the order of US > unpretreated > BL > FT. Notably, the rutin content of US pretreatment peels was 4.15 ± 0.10 mg/g DW, which was 15% higher than that of unpretreated peels. In summary, US is the most recommended pretreatment to improve the drying efficiency and quality of HAD quince peels.

World agriculture endures an immense challenge in feeding the world's growing population in the face of several productivity and environmental threats. Yet, the demand for alternative protein sources is rapidly increasing as a result of population growth, including health and ethical concerns associated with meat consumption. Edible mushroom species contain a high composition of protein, fiber, vitamins, and a variety of minerals, and are regarded as sufficient sources of food products. Pleurotus genus is one of the most extensively studied edible fungi due to its exceptional physical, chemical, biological, and enzymatic properties. The assessment on the effects of the in vitro culture media composition, including carbon and nitrogen sources, pH, and temperature are all necessary for enhancing mushroom mycelial biomass growth and production. Mycoprotein as a fungal-derived protein source has been identified as a more sustainable and healthier meat substitute due to its fibrous structure, high nutritional value, and unique functional profile. Its distinctive production method results in a much lower carbon and water footprint than traditional farming methods. A systemic transition from traditional agriculture to more sustainable cellular agriculture using cell-cultivation methods to create animal products has been proposed and initiated. This review can provide an overview on the various processes involved in the production and usage of mycelium as an alternative protein source in hybrid cell-cultured meat production.

Huang long bing (HLB) infection of oranges induces the biosynthesis and accumulation of bitter limonoids. The objective of this study was to debitter HLB-affected orange juice while preserving the tasteless and health-promoting limonoid glucoside and flavanones using resin adsorption. Three resins (FPX66, PAD900, and XAD16N) were found to have higher adsorption and desorption capacity for limonin among seven selected resins. Adsorption of limonoids rapidly increased in the first 2 h of kinetic tests, while slower adsorption kinetics were observed for flavanones. Limonin isothermal adsorption fit best with the Langmuir model, suggesting a physical, monolayer process. Dynamic adsorption showed that a fixed-bed column packed with PAD900 was able to debitter 200 bed volumes of orange juice before limonin reached its taste threshold of 4.7 µg/mL in the eluent. The resin was regenerated by eluting the column with four bed volumes of alcohol or 4% NaOH to remove adsorbed compounds from the resin. Resin adsorption reduced limonin content in orange juice from 5.85 to 1.34 µg/mL but also decreased tasteless compounds by at least 40%. A consumer sensory test gave the debittered juice a higher overall liking and preference over untreated juice. This study showed that resin adsorption is an effective approach to reduce the bitterness of orange juice affected by HLB.

Processed food products (PFPs) are amply consumed and important sources of nutrients worldwide. Evaluating PFPs by their composition fails to recognize that nutrients are embedded in food matrices and processing modifies their nutritional functionality, for example, the bioaccessibility and bioavailability. PFPs with equivalent chemical composition may experience the “food matrix effect”: a difference in the nutritional outcome and health potential. This review presents food matrices attained after processing and their nutritional significance. It also delves into the complex kinetics of digestion conducive to nutrient release from matrices and nutrient interactions before absorption in the small intestine, and the role of microbial fermentation in the colon. Matrices of PFPs can be designed or redesigned and manufactured to be tasty, nutritious, sustainable, as special foods for vulnerable groups, innovative products from novel food sources, and to feed a healthy microbiota. The potential for nutritional improvement of PFPs is driven by understanding the food materials science and changes in food matrices during processing, control of formulation and manufacturing variables, the application of novel technologies, and a multifactor toolbox that supports the rational design of healthy food matrices.

This study investigated the structural characteristics and hypoglycemic activity of polysaccharides isolated from Ganpu tea (GPT) in different storage periods. Three polysaccharide fractions (GPTPS1-E2, GPTPS3-E2, and GPTPS5-E2, representing 1, 3, and 5 years of storage, respectively, where GPTPS is Ganpu tea polysaccharides) were extracted and purified from GPT. Chemical composition analysis revealed that all fractions were predominantly acidic polysaccharides with total sugar content exceeding 90%. Monosaccharide composition analysis showed galacturonic acid as the primary component, along with significant amounts of galactose and arabinose. Molecular weight distribution showed that different fractions had distinct distributions, with GPTPS1-E2 and GPTPS3-E2 showing the highest and lowest molecular weights, respectively. Fourier-transform infrared and nuclear magnetic resonance spectroscopy provided insights into the structural characteristics of the polysaccharides. Scanning electron microscopy and X-ray diffraction analyses revealed distinct surface morphologies and crystalline structures. The hypoglycemic activity was evaluated using a Caco-2 cell model, demonstrating potential antidiabetic properties via the IRS1-GLUT2-SGLT1 axis. Comparative analysis revealed that storage time could influence the structural characteristics and hypoglycemic activity of GPTPSs, with a certain storage time generally associated with the transformation of structural characteristics related to hypoglycemic activity and the enhanced hypoglycemic effect. This research contributes to the understanding of GPTPS and their potential applications in functional foods and nutraceuticals.