Journal of Food Science最新文献

Red pepper powder (RPP), derived from Capsicum annuum L., is vulnerable to adulteration with fungal-spoiled RPP for profit. This study aimed to detect fungal spoilage in RPP by integrating non-targeted analysis (NTA) and targeted analysis (TA) of non-polar metabolites using gas chromatography–mass spectrometry. NTA revealed significant differences in free fatty acid profiles between unspoiled and fungal-spoiled RPP (p < 0.05), specifically due to Alternaria alternata and Colletotrichum acutatum infections. Partial least squares discriminant analysis distinguished the groups and identified palmitic, linoleic, and oleic acids as key markers. TA confirmed significantly elevated levels of these fatty acids in spoiled samples (p < 0.05). A blind test demonstrated spoilage detection at a minimum of 2.5 w/w%, even when mixed with unspoiled samples. These findings establish a reliable approach for identifying fungal spoilage in RPP, offering valuable insights for food safety monitoring and quality control.

Practical Applications

This approach offers a reliable tool for food manufacturers, quality control laboratories, and regulatory agencies to verify the authenticity and safety of RPP products. By enabling early and sensitive detection of fungal spoilage, it helps prevent economic fraud and supports consumer health protection. Adoption of this method could strengthen quality assurance protocols and guide regulatory standards in the RPP industry.

Melanoidins, a key component of Prunus mume fruit-juice concentrate (PFC), have gained increasing attention due to their health-promoting potency. However, the physicochemical properties of melanoidins in PFC and their biological activities remain poorly understood, which impedes the comprehensive utilization of PFC's functional value. In this study, three melanoidins fractions (PFCM1, PFCM2, and PFCM3) with distinct polarities were isolated using macroporous resin by sequential elution with water, 20% ethanol, and 50% ethanol. With increasing polarity (PFCM1 > PFCM2 > PFCM3), the total contents of carbohydrates, phenolics, and protein decreased inversely (PFCM3 > PFCM2 > PFCM1), the levels of total monosaccharides increased, and total amino acids of the melanoidins decreased. NMR analysis indicated that the degree of unsaturation of the backbone increased as the polarity of melanoidins decreased. Furthermore, the antioxidant activity and Fe²⁺ chelating ability of three melanoidins showed a negative correlation with their polarity. All fractions promoted the phagocytosis of RAW264.7 cells and significantly (p < 0.05) enhanced the cellular secretion of NO as well as cytokines TNF-α, IL-1β, and IL-6, exhibiting an immune-activating effect. Among them, PFCM3 exhibited the most pronounced immunomodulatory effects. Transcriptomic and Western blot analyses revealed that the effects of PFCM3 on RAW264.7 cells were primarily exerted through the immune system, with the TLR2/4-mediated MAPK pathway representing the primary signaling pathway involved in its immunomodulatory activity. Our findings suggest that the melanoidins from PFC with varying polarity exhibited distinct immunoregulatory ability, which can be attributed to the differences in their structural features.

Practical Applications

Melanoidins are ubiquitously distributed in food matrices and have exhibited multiple bioactivities. However, these compounds have received limited attention during the biofunctional evaluation of certain traditional functional foods. This study demonstrated that melanoidins, as a significant component in Prunus mume fruit-juice concentrate (PFC), exert immune activation effects through membrane receptor-mediated MAPK signaling pathway. Moreover, their immunomodulatory capability is correlated with the polarity of melanoidins, a property associated with their distinct structural features. This study deepens our understanding of the health benefits of foods rich in melanoidins and provides valuable insight into the relationship between structural features and bioactivities of melanoidins.

The biochemistry of wheat grain determines the efficiency of cereal processing. However, there remains scarcity of studies dissecting how genotype influences acceptability in distilled beverage production. This work explored three types of wheat: soft PBW 930, medium-hard PBW 826, and hard PBW1 Chapati, probing how grain composition influence starch hydrolysis and fermentation performance at laboratory, bench, and pilot scales. The kernels underwent RSM-optimized liquefaction and saccharification accompanied by fermentation and distillation. Soft wheat with low-protein (10.4%) and phenolic content (349 mg GAE/100 g) recorded near-complete starch hydrolysis. The medium-hard variety with moderate protein underperformed fermentatively at all scales, indicating its biochemical composition limits starch accessibility. Hard wheat with higher protein (12.5%) and bold kernels sustained fermentation over extended periods at pilot scale, giving highest ethanol yield (41.2% ABV). The efficiency of fermentation was mechanistically related to these physico-chemical properties. Multivariate analysis revealed that specific compositional characters like starch fraction and granule accessibility, protein:starch ratio, and phenolic to phytic-acid burden together explained the majority of variation in saccharification and sugar conversion. These quantitative linkages allow for predictive selection of cultivars and targeted process adjustments to maximize ethanol yield and resource efficiency at industrial scale. To our knowledge, this is the first multivariate, multi-scale study to prove that wheat genotype directly influences the chemistry of distilled spirits and successfully highlights that genotypes significantly influence both processing efficiency and product quality, providing beverage manufacturers with practical guidelines for raw material selection and process tailoring in craft and premium distilled spirit development.

Practical Applications

This work shows how the inherent biochemical make-up of wheat like its starch and protein levels to gluten strength and phytic acid content shapes the course of fermentation and distillation. The study acts as a practical guide for choosing wheat cultivars that deliver consistent sugar release and higher ethanol yields by linking these traits with measurable process outcomes at different scales. For industry, the findings provide distillers with a scientific basis to fine-tune raw material use and enzyme strategies, while also informing wheat breeders in developing varieties better suited for efficient and sustainable beverage production.

The presence of pesticide residues in honey represents a significant concern for food safety and public health, underscoring the need for advanced analytical techniques capable of ensuring accurate detection and effective food control. In this study, a stereolithographically 3D-printed device coated with the solid-phase extraction (SPE) sorbent Oasis MCX was developed for the ultrasound-assisted extraction (UAE) of pesticide residues in honey, followed by ultra-high performance liquid chromatography with diode array detection (UHPLC-DAD) analysis. Variables that affect the performance of the 3D-printed extraction (i.e., design and fabrication of 3D-printed device, SPE resin, elution solution, pH, and ultrasonic conditions) and the chromatographic analysis were systematically evaluated. The optimized methodology allowed the simultaneous determination of five pesticides: azoxystrobin (AZO), carbaryl (CAR), pirimicarb (PIR), thiacloprid (THC), and thiamethoxam (THI). Chromatographic separation was completed in less than 15 min using a KinetexXB-C18 column (2.6 µm, 100 Å, 100 × 3 mm), with a mobile phase consisting of methanol and 0.1% formic acid (pH 3.35). The proposed methodology showed satisfactory agreement compared with commercial QuEChERS dispersive SPE kits. The developed method demonstrated good linearity up to 100 mg L⁻¹ (R² > 0.99), low detection limits (0.002–0.5 mg kg⁻¹), good precision (< 5.1 % RSD), and satisfactory recoveries (90–109 %). Its successful application to real honey samples demonstrates the method's potential for reliable multi-residue pesticide analysis in complex food matrices. The sample preparation stage was evaluated with the AGREEprep tool, yielding a greenness score of 0.43, which indicates a moderately green performance.

This study integrates multispectral characterization with computational modeling to elucidate the molecular mechanisms underlying stevioside (STE) and whey protein (WP) complexation. Using UV-visible absorption and fluorescence spectroscopy, we confirm the formation of STE-WP complexes via static quenching, as supported by Stern-Volmer constants. Thermodynamic analysis reveals an entropy-driven binding process (ΔS = +976.7 J·mol⁻¹·K⁻¹), where the favorable entropy change outweighs the unfavorable enthalpy change (ΔH = +275.2 kJ·mol⁻¹), resulting in spontaneous association (ΔG = -20.7 kJ·mol⁻¹). Secondary structural changes induced by STE binding were quantified through circular dichroism deconvolution, showing a 153% increase in α-helix content (16% → 40.5%), accompanied by decreases in β-sheet (10% → 3%) and β-turn (67.1% → 41.2%) content, as well as an increase in random coil structure (6.8% → 15.7%). Molecular docking and molecular dynamics simulations reveal that STE predominantly localizes within the hydrophobic pockets of WP. The stabilized binding interaction is mediated by a network of hydrogen bonds and hydrophobic interactions involving multiple key amino acid residues. These findings establish a structure-energy framework that elucidates the thermodynamic driving forces and binding mechanisms underlying the co-assembly of STE and WP, thereby providing a theoretical foundation for their application in functional foods.

Freshness is a key quality attribute in seafood, yet it is rarely labeled explicitly in the marketplace. This study examined how disclosing objective freshness information influences sensory evaluations and willingness to pay for red sea bream (Pagrus major) sashimi. Using a bioimpedance-based indicator that provides accurate, real-time freshness measurements, we conducted a within-subject tasting experiment structured in three sequential rounds (experimental conditions). In the first round, only basic product information was provided. In the second, participants were introduced to the freshness-measuring device and shown market-level freshness distributions. In the third round, the actual freshness level of each sashimi sample was disclosed. In the first two rounds, participants preferred and were willing to pay more for the less fresh sashimi, presumably due to more umami components. This trend reversed in the third round after disclosure. To interpret this reversal, we introduce two innovations. First, we used a revealed-preference approach by comparing evaluations of samples in the same objective freshness category before and after freshness prompts, identifying assimilation effects without relying on stated expectations. Second, we examined heterogeneity in treatment effects based on participants’ connoisseurship—their ability to identify the fresher sample without labeling. Our findings suggest that, within the freshness range used in our experiment, freshness functions as an unperceived intrinsic cue: an objectively measurable attribute that does not influence consumer evaluation unless explicitly disclosed. These findings highlight the value of freshness labeling and the broader role of information in activating hidden quality perceptions, offering insights for improving consumer trust and choices in seafood markets.