Journal of Food Science最新文献

To improve the 3D printing performance of plant protein-based pastes, varying mass fractions of Haematococcus pluvialis (HP) were mixed with soybean protein isolate (SPI) and wheat gluten (WG). The rheological characteristics, microstructure, water distribution, and 3D printing suitability of the composite pastes were evaluated. Results demonstrated that as the HP additions increased, the apparent viscosity and energy storage modulus decreased, exhibiting ameliorative shear-thinning behavior and elastic deformation capacity. Low-field nuclear magnetic resonance and confocal laser scanning microscopy showed that increasing HP enhanced water mobility and resulted in a more uniform protein structure, improving fluidity. 3D-printed Chinese character and cylindrical models manifested that the paste consisted of pure SPI–WG was hard to be extruded from the nozzle, while both HP (0.7) and HP (1.0) additions were suitable for printing. Notably, when the mass ratio of SPI:WG:HP was 1:1:0.7, the diameter of the extruded strands (0.87 mm) was the most closest to the nozzle diameter (0.84 mm), and the printed object maintained stability over 80 min with height and diameter variations <2%, implying the best printing fidelity. By employing HP as a novel, nutrient-rich additive, this work not only enhanced the printability and nutritional profile of SPI–WG based pastes, but also offered a pioneering framework for developing future customizable, high-quality 3D-printed foods that better address consumer needs.

Practical Application

This research provides a method for improving the 3D printing performance of plant-based pastes by incorporating Haematococcus pluvialis. The findings can be applied in the food industry to develop bio-inks for producing high-quality, nutritionally enhanced 3D-printed foods with better printing precision and stability, supporting the growing demand for personalized nutrition and functional foods.

The objective of this study was to examine the influence of chocolate formulation (sweetener and color) on consumer sensory acceptance and emotional response across two consumer populations, Brazilian and Polish. White chocolate samples (n = 10) were formulated with differences in sweetener (sucrose, rebaudioside A) and color (red, blue, yellow, green). Along with a trained panel, consumers in Brazil (n = 120) and Poland (n = 120) evaluated chocolate samples for liking and associated emotions. Color was not found to influence sweetness or flavor perception, indicating the absence of cross-modal influence. However, the yellow-colored chocolate was liked less than the blue, green, or red chocolate. Emotions were a stronger driver of product liking in the Brazilian population compared to the Polish consumers. This research shows the influence of color on consumers perception, with implications of using natural colors in chocolate production and “yellowing” in white chocolate.

Practical Applications

The recipe may be used in chocolate manufacturing to produce free-sugar chocolate targeted to consumers with health conditions, such as diabetes. Our research also gives the solution for practical application of natural dyes to white chocolate to cover the problematic “yellowing,” which is considered defect of this product and results in the low consumer acceptance. The dyes that are suggested to add are of red, green, or blue color due to high acceptability of consumers from different countries.

Almond milk is the largest category of plant-based milk alternatives in the United States, and it is manufactured by suspending ground almond paste in water. Nevertheless, this method limits the amount of almonds that can be added to almond milk, and most almond milks on the market have low protein despite almonds themselves being nutritionally dense. The use of sustainable aqueous and enzyme-assisted aqueous extraction processes offers an alternative method for producing almond milks with enhanced nutritional content. However, it is currently unclear how the sensory properties of such milks compare to those of commercial almond milks. In this study, we conducted a sensory descriptive analysis with 14 trained panelists on 12 commercial almond milk samples and 14 formulated ones (seven aqueous and seven enzyme-assisted aqueous extracted milks). The purpose of this study was to understand how sensorially diverse commercial almond milks are, as well as to determine how aqueous and enzyme-assisted aqueous extracted almond milks compare to commercial methods. We found that formulated samples were significantly different from commercial products, and that all commercial products could be distinguished from each other. Furthermore, commercial milks were more differentiated than were formulated samples. Given the sensory diversity of almond milks on the market, this study suggests that there is potential for introducing new products in the almond milk category. Finally, this study also showed that descriptive analysis can be successfully conducted with two distinct groups of products in the same panel.

Practical Application

The almond milk category is highly diverse in terms of sensory characteristics, presenting opportunities to develop new products that offer unique sensory experiences distinct from those of existing products.

Adzuki beans have been historically utilized for both culinary and medicinal purposes in Japan. Lectin derived from Japanese red adzuki beans (JABs, Vigna angularis) exhibits several biological effects; however, to our knowledge, no detailed reports have been published on this topic. We purified lectin from adzuki beans to evaluate its impact on the proliferative activity of cancer cells and establish its biological profile. The Japanese red adzuki bean lectin (JABL) was purified using thyroglobulin-Sepharose 4B and evaluated for blood and sugar specificity and its effect on B16, LM8, Ehrlich ascites, HepG2, HeLa, and Colo679 cell proliferation compared with those of concanavalin A (ConA, Canavalia ensiformis) lectin. The molecular weight of JABL was 60 kDa. JABL showed specificity to thyroglobulin, fetuin, and rabbit erythrocytes, but not to sheep and horse erythrocytes. Additionally, JABL showed no resistance to chymotrypsin but exhibited weak resistance at temperatures >60°C. JABL exerted significantly stronger antiproliferative effects than that of the control on human and mouse cancer cells in a concentration-dependent manner. JABL demonstrated 30%–40% superior antiproliferative activity against Colo679 and B16 cells compared to that against other cells. JABL activity was weaker than ConA activity (approximately 80%–90%) but equivalent to red kidney bean (Phaseolus vulgaris) lectin activity. No inhibitory effect of JABL on TNF-α was observed, which is typically observed with bean lectins. Our results show that JABL might exert antiproliferative effects on mouse and human cancer cells, making it a potential chemopreventive agent for cancer.

Practical Application

Japanese red adzuki beans are popular in Asia, especially Japan. In Japan, the adzuki bean is a staple food and used in Japanese confectionery for celebrations. Adzuki bean lectin was purified using thyroglobulin-Sepharose 4B. The purified lectin showed specificity for rabbit erythrocytes and anticancer activity in mouse and human cells. The lectin retained its biological activity even when subjected to temperatures exceeding 60°C. Thus, adzuki bean lectin has the potential to be used as a bioactive and anticancer agent in medical research.

The residues left over from cold-pressing oilseeds and fruits offer a promising source of plant proteins, serving as an alternative resource within the circular economy framework. This research aims to develop protein concentrates (PCs) from pistachio meal with enhanced functional properties using ultrasound -assisted extraction (UAE). A response surface methodology was employed to optimize UAE considering power (200–600 W), time (5–25 min), and pH (8–11). Through a Box–Behnken experimental design, the optimal extraction conditions were determined as 595 W, pH 11, and 19 min, targeting maximal protein extraction yield (R²: 0.9359, desirability of 0.993). Under these ideal conditions, UAE achieved higher protein extraction yield (51%), compared to the conventional alkaline extraction (AE) (39%). Protein recovery rate increased from 33.1% to 44% by UAE. PCs obtained through the AE (PC-AE) and optimal UAE (PC-UAE) were evaluated for their functional, structural, and morphological properties. UAE significantly improved the emulsion activity index of the PC-UAE by 34.9% (p < 0.05), whereas solubility and foaming activity showed slight increases compared to PC-AE (p > 0.05). US-induced size reduction as observed by smaller and irregular particles in morphological analysis. The Fourier-transform infrared spectroscopy spectra, analyzed using a curve-fitting approach on the second derivative, revealed hidden peaks that highlighted changes in the secondary structure of the PCs, including slight shifts in characteristic wavenumbers and variations in the proportional amounts of β-sheet, α-helix, and random coil structures. This study demonstrated that UAE achieved similar protein purity as AE while producing larger quantities through higher recovery of proteins with improved functional properties.

Practical Application

Ultrasound-assisted alkaline extraction significantly boosts protein extraction yield and recovery from pistachio meal and enhances functional properties (especially emulsion activity) of the extracted proteins. These improvements make the UAE protein concentrates suitable for applications in food formulations, such as plant-based beverages and emulsified products. UAE offers a sustainable approach to valorize oilseed residues in the context of circular economy.

This study examines the alkaloid profiles in alpine milk. Alkaloids could pose a health concern but also prove interesting from a geographic traceability perspective. Over three consecutive days, 48 daily milk samples were collected from 16 lactating cows grazing on two alpine pastures in Northeast Italy, with 8 cows from each pasture. Simultaneously, alpine herbs selecting by the cows during grazing were collected using the hand-plucking technique. Additionally, 12 milk mass samples were obtained from an entire herd of 110 cows. Liquid chromatography coupled with high-resolution mass spectrometry was employed to analyze both herbage and milk samples, identifying 41 alkaloids with pure standards and putatively identifying another 116. The results revealed a transfer of 0.4% for pyrrolizidine alkaloids, 2.7% for indole alkaloids, and 12% for steroidal alkaloids from herbs to milk. A partial least squares—discriminant analysis model based on the alkaloid profiles achieved a correct reclassification of 67% of milk samples from cows grazing on the two distinct pastures. Despite the minimal transfer, which should be considered positive in terms of health, it opens the door to interesting studies on the use of alkaloids as traceability markers for mountain products.

Practical Application

The study provides a novel perspective interaction between alpine grazing systems and milk composition. This research could be useful for enhancing mountain pasture products in terms of healthiness and can help prevent fraud on the declaration of origin.

Anji Baicha (Camellia sinensis), one of the top 10 teas in China, possesses old leaves rich in bioactive ingredients yet is frequently discarded due to inferior taste. This study evaluated the effects of fermentation with Eurotium cristatum, a probiotic known to enhance bioactivity, on the primary nutrients and on the hypoglycemic and sedative properties of old leaves of Anji Baicha. Results indicated a considerable reduction in free amino acids and tea polyphenols post-fermentation. Conversely, the concentrations of flavonoids and theabrownins increased significantly, showing a positive correlation with the in vitro hypoglycemic effect. The contents of L-theanine and γ-aminobutyric acid (γ-GABA), known for their sedative effects, increased after fermentation, while caffeine and glutamate, renowned for their neural stimulation effect, decreased. Molecular docking revealed that L-theanine and γ-GABA may act as a sedative and sleep aid by competing for receptors with caffeine and glutamate, specifically NMDAR2A. This study not only introduces a novel approach for utilizing old leaves of Anji Baicha but also establishes a foundation for further investigating the hypoglycemic, sedative, and sleep-aiding effects of tea fermented with Eurotium cristatum.

Practical Application

This research offers a sustainable solution for repurposing the underutilized old leaves of Anji Baicha, enhancing their market value and contributing to the circular economy within the tea industry. The fermented tea could be integrated into health-conscious food and beverage products, targeting consumers seeking natural hypoglycemic and sleep-aiding alternatives. Additionally, the findings open avenues for the development of functional teas that cater to specific health needs, such as diabetes management and sleep improvement.