Journal of Food Science最新文献

The growing demand for non-dairy functional foods makes probiotic-enriched apple juice-a lactose-free, polyphenol-rich alternative-an attractive product aligned with contemporary health trends, representing a significant market opportunity for juice industries. This study evaluated the feasibility of using two commercial Not-From-Concentrate (NFC) apple juices (AJ1, AJ2) as a matrix for four probiotic strains (Lacticaseibacillus casei ATCC 393, Lacticaseibacillus rhamnosus ATCC 53103, Lactobacillus acidophilus ATCC 314, Lactiplantibacillus plantarum ATCC 8014) over four weeks of refrigerated storage. The study monitored bacterial viability, (poly)phenolic content, antioxidant capacity (DPPH, ABTS, FRAP), and anti-inflammatory activity (LOX inhibition). Despite a shared origin, the juices exhibited significant initial differences in phenolic profile (primarily rutin, hydrocaffeic, and caffeic acid) and antioxidant activity, underscoring the impact of specific industrial processing. Probiotic survival was juice-dependent, with higher viability in AJ2 (89%-100%) than in AJ1 (72%-87%), though both were effective carriers. Phenolic losses were minimal (<20%) and not probiotic-dependent. Antioxidant capacity remained stable (AJ1) or increased post-fermentation (AJ2), with AJ2 exhibiting 100%-300% greater scavenging activity. Furthermore, probiotic enrichment significantly enhanced functional properties, including elevated anti-inflammatory activity that persisted. Correlation analysis revealed positive relationships between LOX inhibition and specific phenolics, particularly hydroxycaffeic acid, chlorogenic acid, and total polyphenols. These findings confirm that industrial NFC apple juices are robust carriers for diverse probiotics. The inherent variability of industrial processes allows for the design of tailored functional beverages that synergistically combine natural bioactives with probiotics, enabling strategic product diversification. PRACTICAL APPLICATIONS: This study supports the use of cloudy apple juices, such as Not-From-Concentrate (NFC), as a base for developing non-dairy functional beverages with probiotics and natural polyphenols. The proposed formulations demonstrated good microbial viability, antioxidant stability, and enhanced anti-inflammatory activity during storage through strain-polyphenol synergy. Importantly, by focusing on industrially produced NFC juices, the results capture real-world variability often overlooked in laboratory-scale studies, strengthening their translational potential for the beverage industry. These findings offer a promising alternative to expand access to health-promoting products, meet the growing market demand for plant-based functional foods, and deliver novel value-added products with clear commercial feasibility.

Fish are widely consumed owing to their high nutritional value. However, preserving fish remains challenging because they are highly susceptible to spoilage. This article reviews the spoilage mechanisms of fish and the recent advances in edible antimicrobial coatings based on chitosan, sodium alginate, gelatin, and pectin for fish preservation. The antimicrobial and antioxidant activities of these biopolymers, as well as their composites, can be greatly enhanced by incorporating natural antimicrobial agents such as plant polyphenols, essential oils, and microbial preservatives, thereby effectively extending fish shelf life. Chitosan is particularly notable for its potent antimicrobial activity and excellent oxygen barrier properties, and calcium-cross-linked sodium alginate systems are valued for their gel-forming ability, mechanical strength, and high loading capacity. Applications of these edible coatings have been shown to significantly improve the quality and shelf life of fish products. Data from studies report that these coatings reduce total viable count by 16.67-70.77%, total volatile basic nitrogen by 28.57-75.78%, and thiobarbituric acid by 25-86.18%, resulting in a shelf life extension of 20-233%. Overall, edible antimicrobial coatings hold great promise in enhancing the preservation of fish products.

Gastrodia elata is an herbal species valued for both its medicinal and edible properties. This study employed multi-omics technology to examine quality changes during the fermentation of Gastrodia elata sweet rice wine (GSRW). The results showed that the physicochemical indicators changed significantly over time during fermentation. High-throughput sequencing (HTS) identified Pediococcus, Weissella, and Enterococcus as dominant bacterial genera, while Wickerhamomyces, Saccharomyces, and Clavispora were dominant fungal genera. The bacterial community exhibited closer inter-specific relationships than the fungal community, while abiotic environmental conditions had a greater impact on the fungal community than on the bacterial community. HS-SPME-GC-MS identified 52 volatile compounds. Combined with ROAV, it was found that p-cresol, ethyl laurate, isoamyl acetate, 4-vinylguaiacol, and 3-methyl-2-butanol contribute uniquely to the flavor of GSRW compared to rice wine. LC-MS/MS identified 3758 non-volatile compounds. OPLS-DA combined with time-series expression revealed that Gastrodia elata had a significant effect on 344 non-volatile compounds (e.g., organic acids and lipids) throughout GSRW fermentation. The correlation analysis indicated that Wickerhamomyces, Saccharomyces, Hyphopichia, Pediococcus, and Weissella are closely related to physicochemical indicators and metabolites. This study provides data support and a theoretical basis for the development of functional SRW.

Muntingia calabura is an underutilized ethnobotanical resource of the Yucatán Peninsula that provides multiple ecosystem services and constitutes a rich source of biologically active phenolic compounds. This study provides a comprehensive characterization of its nutritional composition and physicochemical properties, as well as antioxidant and antimicrobial activities. The results showed that the fruit contained high levels of free phenolic compounds (1,001.55 mg GAE 100 g^-1 FW), comparable to those of several nutritionally relevant berries. In contrast, a lower fraction of conjugated phenolic compounds was observed (29.68-86.48 mg GAE 100 g^-1 FW). Free phenolic extracts showed stronger antioxidant capacity by DPPH and ABTS assays compared to conjugated phenolics and significant antimicrobial effects against Staphylococcus aureus (MIC = 53.64 µg GAE mL^-1) and Salmonella Typhimurium (MIC = 214.54 µg GAE mL^-1), indicating that both activities are primarily associated with the free phenolic fraction and suggesting a potential role in inhibiting oxidative processes and controlling foodborne pathogens. UPLC-PDA-ESI-MS profiling identified a diverse free phenolic composition, including ellagitannins, gallotannins, and derivatives of ellagic acid and quercetin, compounds with documented anti-inflammatory, antioxidant, antimicrobial, anticancer, and chemopreventive activities. The integration of nutritional, bioactivity, and phytochemical data supports the functional potential of M. calabura. These findings highlight its value as a sustainable, health-promoting resource with promising applications in food, pharmaceutical, and cosmeceutical fields. PRACTICAL APPLICATIONS: Muntingia calabura fruit is a relevant dietary source of ellagic acid, ellagitannins and gallotannins. In different studies, these compounds have been associated with intestinal anti-inflammatory effects, improved gut barrier function, plasma antioxidant activity, antiproliferative effects on cancer cell lines, and protective effect against UV-A damage. The bioactive profile, and both antioxidant and antimicrobial effect of M. calabura fruit extracts, support its potential for applications in nutraceuticals, functional foods, cosmeceutical products and as natural antimicrobial agent.

Lycopene, a lipophilic ingredient, has been widely used in functional foods. However, most studies focus on the isomerization of lycopene and the oxidative degradation products of lycopene and their impact on oil systems are limited. In this study, the oxidative degradation products of lycopene in soybean oil were monitored during oxidation at 60°C, 120°C, and 180°C, respectively. Eight Z-isomers (4 mono-Z- and 4 di-Z-isomers) and 11 oxidative degradation products (3 aldehydes, 2 apo-carotendials, 2 epoxides, 1 acid, and 3 volatile products [6-methyl-5-hepten-2-one, 2,3-epoxy-geranial, and 3,7-dimethyl-2,6-octadienal]) were detected. Apo-6'-lycopenal and apo-8,6'-carotendial were identified as the main degradation product during thermal oxidation. Lycopene and its oxidation products have a protective effect on tocopherol in soybean oil at 60°C; however, they promoted oxidation at 180°C. Soybean oil with lycopene added showed significant color changes during storage and heating, and the value of a* was highly positively correlated with lycopene content. To preserve its visual characteristics, it is recommended to avoid high temperatures and prolonged heat treatment. The results provide theoretical support for the application of lycopene in functional food industry. PRACTICAL APPLICATIONS: Lycopene-enriched soybean oil can serve as a functional food ingredient, but its color and stability degrade under high temperatures. To maintain quality, avoid heating above 120°C and prolonged thermal exposure. This study guides optimal processing conditions for lycopene-fortified oils in products such as edible oils or nutritional supplements.

Traditional fresh wet rice noodles (FWRNs) have shortcomings such as low nutritional value and poor edible quality. Tea polysaccharides (TPSs) show great potential in the food industry as a product with multiple biological activities. Therefore, this study investigated the effects of TPSs on the physicochemical properties and digestive characteristics of FWRNs. Results showed that TPSs significantly reduced the viscosity (p < 0.05) and inhibited the short-term retrogradation of rice flour. TPSs also enhanced the edible qualities (cooking loss, breaking rate, hardness, adhesiveness, and chewiness) of FWRNs. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy jointly revealed that TPSs improved the ordered structure of starch. The relative crystallinity increased by 2.79%, and the short-range order also improved. Polysaccharides reduced the contact points of starch with enzymes during the digestion process and affected the digestion of starch. In vitro digestion data indicated that TPSs contribute to reducing starch hydrolysis rate. Notably, at a TPS addition level of 2%, resistant starch (RS) content increased by 8.61% and rapidly digestible starch (RDS) decreased by 7.48%, while slow digestible starch (SDS) showed minimal change. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) revealed that TPSs altered the starch cross-linking network. TPSs enhanced the antioxidant capacity of FWRNs, increasing DPPH and ABTS radical scavenging by 89.25% and 59.58%, respectively. Multivariate analysis further revealed relationships among the quality characteristics of FWRNs. This study provides a reference for optimizing functional rice noodles products.

This study investigated the influence of milling method and particle size on the physicochemical, structural, and functional properties of purple whole wheat flour (WWF), as well as their impact on noodle quality. WWF samples were prepared using jet milling (JM) or ultracentrifugal milling (UM), along with five reconstituted blends, and compared with two commercial WWFs. JM produced much finer particles than UM (d₉₀: 15.9 vs. 451.4 µm), leading to higher flour brightness (L*: 87.0 vs. 76.1), water absorption (165.6% vs. 88.0%), and starch damage (18.4% vs. 5.7%). Microscopy revealed extensive particle fragmentation in JM, altering sedimentation and pasting behavior. JM also showed higher total phenolic content and antioxidant activity in both flour and noodles, indicating enhanced bioactive release. However, excessive fineness impaired dough mixing and cooked-noodle texture. Reconstituted WWF samples demonstrated that targeted bran particle-size control can balance nutritional and processing qualities. These findings highlight particle-size management as a key strategy for developing whole wheat noodles with both desirable quality and enhanced nutritional value. PRACTICAL APPLICATIONS: The selective application of superfine milling, particularly to bran and shorts, can enhance the antioxidant activity and functional potential of purple whole-wheat flour while preserving desirable dough handling and noodle quality, and supporting the development of high-value whole-grain foods.

Fermentation is fundamental in determining the sensory qualities, safety, and nutritional value of sauerkraut. This study introduces a novel co-fermentation strategy for Northeast Chinese sauerkraut that harnesses the synergistic interaction between lactic acid bacteria (LAB) and yeast to overcome quality challenges commonly encountered in industrial production. A customized starter culture was developed comprising Lactobacillus plantarum ZW12 and Lacticaseibacillus paracasei SC21 to mitigate nitrite accumulation and spoilage, respectively; Lactobacillus plantarum SC17 to enhance color stability; and Lactobacillus pentosus B11 to further reduce nitrite levels. The inclusion of the yeast Wickerhamomyces anomalus H5 significantly enriched the aroma and flavor complexity of the product. This mixed fermentation system effectively minimized undesirable attributes such as browning and spoilage while substantially enhancing the overall sensory characteristics of sauerkraut. Furthermore, it reduced dependence on synthetic color stabilizers and preservatives typically required in LAB-dominated fermentations. These findings present a promising approach to enhancing the safety, appearance, palatability, and nutritional quality of sauerkraut, providing valuable guidance for selecting starter cultures and ensuring quality control in industrial production.

Pyrrolizidine alkaloids (PAs), found in over 6000 plant species, pose serious risks to food safety and public health due to their potent toxicity. Among them, echimidine, a major PA in Echium vulgare and Symphytum officinale, can account for up to 30% of total PA content in contaminated honey and herbal products. This review summarizes current knowledge on the chemical properties, isolation, and metabolic profiles of echimidine, with an emphasis on its bioactivation by the cytochrome P450 enzyme into reactive pyrrolic intermediates. These intermediates form DNA and protein adducts, contributing to hepatotoxicity, genotoxicity, and developmental toxicity. Human exposure through products such as honey (up to 1 µg/g) and comfrey (5-6 mg/day) raises concern over chronic health effects. This review highlights the urgent need for improved monitoring, standardized analytical protocols, and regulatory interventions to mitigate the widespread hazards associated with echimidine.