Journal of Food Science最新文献

The Serbian grape varieties Probus and Prokupac, together with the long-established Frankovka (Blaufränkisch) cultivated in the region for more than 2 centuries, represent distinctive oenological resources of national importance. This study analyzes the polyphenolic composition, color characteristics, and antioxidant activity of 13 young red wines produced from these varieties. The polyphenolic compound profile was determined using spectrophotometric techniques and high-performance liquid chromatography. Probus wines exhibited the highest concentrations of total polyphenolic compounds (2068.82-3827.56 mg of gallic acid equivalents per liter), alongside elevated levels of flavan-3-ols, anthocyanins, and tannins. These pronounced phenolic levels corresponded with the highest antioxidant activity measured via 2,2-diphenyl-1-picrylhydrazyl (DPPH) and reducing power assays, followed by Prokupac and Frankovka. Correlation analysis showed that compounds such as peonidin-3-glucoside, cyanidin, and p-hydroxybenzoic acid were strongly associated with antioxidant capacity, emphasizing the contribution of specific polyphenols to free-radical neutralization. A strong relationship between color intensity and phenolic composition was also observed, with anthocyanins and tannins identified as the major contributors to this color parameter. As an initial screening study, these results provide essential insight into the distinctive polyphenolic and antioxidant profiles of these wines produced from Serbian autochthonous and domesticated grape varieties. Future research should address the influence of environmental factors and aging to further clarify their oenological and bioactive potential.

To overcome the issues of low efficiency and poor quality associated with traditional hot-air drying in turnip processing, this study employed infrared radiation drying technology to systematically investigate the effects of different temperatures (50°C, 55°C, 60°C, and 65°C) and slice thicknesses (4, 6, and 8 mm) on the drying characteristics and quality of Xinjiang turnips. Results indicate that the drying process primarily consists of a rate-decreasing stage, with drying time shortening as temperature increases and thickness decreases. The effective moisture diffusion coefficient (D_eff) ranged from 2.14 × 10^-10 to 1.14 × 10^-9 m²/s, increasing with both temperature and thickness. Activation energies for different thicknesses (4, 6, and 8 mm) were 40.90, 33.91, and 28.59 kJ/mol, respectively. Among various drying mathematical models, the Page model demonstrated the best fitting performance (R² > 0.99). Regarding turnip quality, increased temperature led to higher color difference ∆E and higher rehydration ratio, whereas increased thickness reduced both parameters. A two-dimensional axisymmetric heat and mass transfer model constructed using COMSOL yielded simulated values for dry-basis moisture content and temperature with experimental values, achieving determination coefficients R² of 0.976 and 0.952, respectively. This study provides theoretical support for optimizing turnip drying using infrared technology and advancing numerical simulation techniques.

Surging Luffa sponge demand yields high by-product wastage, impacting resource efficiency. Noted for boosting resource efficiency, lactic acid bacteria fermentation is widely used in agricultural by-product processing. In this study, we used Lactiplantibacillus plantarum P101 (LpP101) to ferment mature Luffa to prepare the Luffa fermentation broth (LF). Moreover, we found that LpP101 fermentation changed the physicochemical properties and chemical compositions of the Luffa solution and improved its potential function. Furthermore, in vivo experimental results showed that LF performed superior protective effect against cyclophosphamide (CTX)-induced hepatotoxicity than the unfermented Luffa juice (LJ). Therefore, the LpP101 fermentation improved the resource efficiency and functional characteristics of Luffa. PRACTICAL APPLICATIONS: This study fermented the mature Luffa using LpP101 to obtain the LF. The LF showed an excellent antioxidant ability, and included various bioactive components than the LJ. Moreover, the LF showed a better protective effect against CTX-induced hepatotoxicity than the LJ. Our study aims to seek the comprehensive utilization method for Luffa by-products, and further improve their nutritional contents. It offers a way to boost the economic and additional value of Luffa by-products, increasing the wide application of mature Luffa.

This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant-enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5-47.5/2.5, w.b.) were prepared by mixing sorghum/baobab blend (50 g, w.b.), milk (500 mL), Lactobacillus bulgaricus species and Streptococcus thermophilus species, and fermenting at 40°C for 9 h. After only fermenting milk, one Control was prepared by adding sorghum/baobab (32.5/17.5). The samples were evaluated for pH, texture, LAB count, and iron solubility after simulated digestion. A total of 125 panelists, including 32 Africans, evaluated the samples flavored with bananas after fermentation, using a nine-point hedonic scale and check-all-that-apply (CATA) method. Data were analyzed using variance analysis, least significant difference test, agglomerative hierarchical clustering, and Fisher's exact test. All samples had a pH below 4.6 and a LAB count of 10⁸, except for sample 17.5/32.5 (10⁴), likely due to baobab's acidity hindering LAB growth. Fermenting sorghum, baobab, and milk together increased iron solubility by 64.1% compared to the Control. From the CATA results, sweet flavor and creamy mouthfeel increased overall liking, while tart flavor and gritty mouthfeel decreased liking. Cluster analysis showed that Africans favored samples with both less and more baobab equally (40/10, 25/25, overall liking of 6.8), while Caucasians preferred less baobab (40/10, overall liking of 4.8). Both clusters disfavored the Control (overall liking 6.0 and 4.1), which had the lowest instrumental texture consistency.

Accurate prediction of food shelf life is critical for ensuring food safety, reducing waste, and delivering reliable products to consumers. Deep learning, as an advanced artificial intelligence (AI) technology, provides transformative solutions for shelf life prediction. This paper systematically reviews research advances in deep learning applications for food shelf life prediction and regulation, including examinations of predictive model architectures, analyses of food quality assessment criteria, explorations of hybrid methods integrating data-driven and mechanistic approaches, and proposals for model-informed optimization strategies. With advancing AI, deep learning will further strengthen food safety systems, enhance resource efficiency, reduce waste, and modernize perishable goods supply chains. PRACTICAL APPLICATIONS: This paper explores the research and application of deep learning in the field of food shelf life, focusing on three key areas: common deep learning models, methods for evaluating preservation quality, and shelf-life prediction techniques. Additionally, the paper introduces the concept of reverse regulation of shelf life, offering innovative solutions for ensuring food safety, enhancing production efficiency, and integrating intelligent supply chain logistics.

As delivery systems for natural antibacterial agents, liposomes exhibit limitations in targeting and environmental responsiveness, while many photosensitizers face issues of poor sustainability and low delivery efficiency. This study aims to develop an intelligent light-triggered liposome system for the synergistic co-delivery of natural antibacterial agents. Pheophorbide A serves as the phototrigger, encapsulating a protamine-cinnamon extract complex. Through systematic optimization of the preparation process, the resulting photosensitized liposomes achieved an encapsulation efficiency exceeding 70% and exhibited excellent colloidal stability (particle size = 169.6 nm; polydispersity index = 0.18; zeta potential = -47.47 mV). Release studies revealed that under 655 nm red light irradiation, the cumulative release rate of photosensitized liposomes reached 89.91% within 72 h-approximately four times that of conventional liposomes-following a second-order release model. Furthermore, the liposomes maintained structural integrity during 56 days of storage at both 4°C and 25°C. Antibacterial results demonstrated that the antibacterial efficacy of this system against Escherichia coli and Staphylococcus aureus was dependent on light irradiation time, thereby achieving a lower minimum inhibitory concentration and more durable antibacterial activity compared with conventional liposomes and free complexes. This light-triggered release system establishes a novel intelligent, on-demand delivery mechanism for protamine and cinnamon extract, significantly expanding the practical application potential of natural antibacterial agents while enhancing both antibacterial efficacy and stability.

Kafirin is a protein from sorghum grain or its high-protein byproducts, including dried distillers' grain with solubles (DDGS) from bioethanol production. This highly hydrophobic and slowly digestible protein has demonstrated self-assembly properties, indicating its high potential for the manufacture of microparticles. In this study, DDGS kafirin microparticles were prepared using ionic gelation vibrational jet flow technology (IGVJFT). The effects of nozzle diameter (µm), integrated electrode voltage (V), internal frequency/vibration (Hz), gelation solution concentration (CaCl₂ [% w/v]), and kafirin concentration (% w/v) were evaluated. A fractional factorial design (2^5-1) of 16 processing runs was applied to model the influence of processing parameters on the microparticle physicochemical properties in terms of volume-weighted mean microparticle size (µm) and zeta potential (mV). The production runs yielded microscale particles with a volume-weighted mean microparticle size of 522-937 µm and zeta potentials ranging from -32.8 to -12.3 mV. Scanning electron microscopy revealed differences in the morphological microstructure. At lower protein concentrations, spherical particles with porous structures formed, whereas higher concentrations produced oval-shaped microparticles with an open, matrix-like architecture. Overall, IGVJFT produced DDGS kafirin microparticles with reproducibility, uniformity, and high-speed production. The kafirin concentration, nozzle diameter, integrated electrode voltage, and internal frequency were identified as the most significant parameters affecting DDGS kafirin microparticle size and zeta potential. This study provides a foundation for the use of IGVJFT by identifying its significant processing parameters required for large-scale optimization of kafirin microparticle production.

This study aimed to investigate the effect of different preferences of food-derived odors (common food flavors/spices) on the appetite, immune system, and CNS of mice through 15 days of olfactory exposure. According to the ranking of sniffing duration, beef essence was chosen as a pleasant odor, while garlic essence was chosen as an unpleasant odor. Results showed that food intake and body weight gradually increased in all groups, with the lowest values observed in the garlic odor group. Unpleasant garlic odor suppressed the mRNA transcription levels of agouti-related protein (AgRP) and neuropeptide Y (NPY) in the hypothalamic arcuate nucleus, along with elevated leptin levels, thereby inhibiting food intake and causing body weight loss. In addition, the serum TNF-α, IL-2, and IL-6 levels in the garlic odor group were significantly higher than those in the beef and control groups, which indicated that the immune system may be impaired by the exposure to unpleasant garlic odor. Furthermore, pleasant beef odors could promote the differentiation of hippocampal neurons and the levels of brain-derived neurotrophic factors and glial cell line-derived neurotrophic factor, which may have great potential in improving neurological disorders. Conclusively, unpleasant odors may suppress immune function or modulate the CNS by establishing an odor-CNS-immune pathway, while pleasant food odors affect only the CNS. The present study preliminarily provides novel insights that different preferences for food odors could affect the body weight, immune system, and CNS. It may serve as a reference for further research and development of aromatherapy as an adjuvant medicine and therapeutic method.

This study investigated the effects of protein substitution, stabilizer addition, and heat treatment conditions on the physicochemical properties of drinking yogurt. Milk proteins (sodium caseinate [NaCas], milk protein concentrate [MPC], and whey protein isolate [WPI]) were used to replace the protein in skim milk powder (SMP) at ratios of 10%, 20%, and 40% (w/w). Stabilizers (pectin, gelatin, and soluble soybeanpolysaccharide [SSPS]) were added post-fermentation, and their concentrations in the final yogurt were 0.2%, 0.4%, and 0.4% (w/w), respectively. Milk was heated under different conditions (75°C/20 min [75-Y], 85°C/15 min [85-Y], and 95°C/5 min [95-Y]). Replacing SMP WPI, especially at 40%, yielded smaller particle sizes and higher water-holding capacity (WHC), whereas MPC or NaCas increased particle size. All stabilizers enlarged particles, with pectin exhibiting the most pronounced effect due to bridging flocculation. Heat treatment at 85°C produced the smallest particle size and highest WHC, whereas 95°C and 75°C treatments resulted in larger particles and reduced WHC. Higher protein substitution levels generally reduced viscosity, with 40% WPI significantly reducing viscosity. Conversely, pectin addition generated the highest viscosity, and SSPS the least. The high viscosity of 75-Y corresponded to its larger particles and lower WHC. Tribological analysis indicated that increasing the proportion of protein substitutes reduced the coefficient of friction, and notably, a 40% WPI substitution significantly improved lubrication properties associated with the creaminess sensation. Pectin also induced a rapid friction drop, consistent with its high viscosity. Although friction curves were similar across heat treatment, the friction coefficients of 75-Y and 95-Y were lower than that of 85-Y at medium sliding speeds.

The processing of cashew apple in Brazil, particularly in the Northeast region, generates tons of by-products. This scenario highlights a significant waste of material with bioactive potential. In addition to these, the cashew tree also produces cashew gum, a natural exudate with important technological applications. This study aimed to evaluate the impact of partial and total fat replacement with cashew tree gum and agro-industrial residue from the cashew apple on the physicochemical, physical, microscopic, and sensory analysis of sponge cakes. To this end, three formulations were developed: A control formulation (F0), a formulation with 50% fat replacement (F50), and a formulation with 100% fat replacement (F100). In the raw batter, F50 and F100 showed significant differences compared to F0 in specific gravity (F0: 0.91 ± 0.01; F50: 1.22 ± 0.00; F100: 0.93 ± 0.04), viscosity (F0: 35397 ± 0.00 mPas; F50: 18415 ± 0.00 mPas; F100: 10782 ± 0.00 mPas), total bubble area (F0: 140.35 ± 0.00%; F50: 126.32 ± 0.00%; F100: 105.26 ± 0.00%), and cell density (F0: 2.91 ± 0.00 cells/cm²; F50: 13.84 ± 0.00 cells/cm²; F100: 33.56 ± 0.00 cells/cm²;) (p < 0.05). For baked cakes, only the specific volume of F0 (1.11 ± 0.12 mL g^{- 1}) and F100 (0.63 ± 0.19 mL g^{- 1}) differed significantly (p < 0.05). Sensory analysis indicated comparable acceptance and purchase intention between F0 and F50 for all attributes except color (F0: 8.17 ± 0.93; F50: 7.42 ± 1.25). F100 differed significantly in all attributes, but scores remained within the "Like" region of the hedonic scale, which goes up to 7 points. Based on the results, the formulations demonstrate technological potential, representing a functional and innovative food application. PRACTICAL APPLICATIONS: This paper highlights the use of cashew by-product and cashew gum as fat substitutes in sponge cakes, without affecting texture or sensory acceptance. It offers an innovative option for the food market focused on healthier, lower-fat products.