Journal of Food Science最新文献

Global population growth is challenging the sustainability of current food systems and driving the search for alternative protein sources with lower environmental impact. The house cricket (Acheta domesticus) has emerged as a promising, sustainable provider of high-quality protein. This study assessed, for the first time, starch hydrolysis kinetics and antioxidant capacity of penne rigate pasta formulated with 10% cricket powder versus 100% durum wheat pasta after a simulated gastrointestinal digestion model (INFOGEST 2.0). Glucose release was monitored throughout digestion, whereas antioxidant capacity was evaluated in raw and cooked pasta, as well as in bioaccessible and non-bioaccessible fractions, using oxygen radical absorbance capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC), and Folin–Ciocalteu assays. Nutritional composition and technological properties were also analyzed. Cricket-enriched pasta followed first-order starch hydrolysis kinetics, in contrast to the linear kinetics observed in 100% durum wheat pasta. It showed significantly lower starch hydrolysis (61.5% vs. 85.3%) and higher resistant starch content (38.5% vs. 14.7%). Antioxidant capacity generally increased due to cricket-enrichment and gastrointestinal digestion. The enriched pasta also exhibited increased protein (26.5%), lipid (98.4%, showing higher polyunsaturated and saturated fatty acids proportion), dietary fiber (89.0%), and mineral contents (15.9%) but decreased carbohydrate (13.5%) and starch levels (11.1%). No significant differences were found in water absorption or cooking loss. Color was notably darker, being significantly different from 100% durum wheat pasta (ΔE_Lab of 19.34). Overall, in vitro digestion results suggest that cricket-enriched pasta may contribute to improved glycemic response modulation and antioxidant intake in sustainable dietary strategies, without altering the technological properties of the pasta.

The antibacterial efficacy of chitosan (C) stabilized selenium nanoparticles (C-SeNPs) against Listeria monocytogenes (LM) was assessed. In addition, the physicochemical properties of C-SeNPs, including particle size, morphology, surface charge, optical behavior, elemental composition, and crystallinity were systematically characterized using transmission electron microscopy (TEM), scanning electron microscopy (SEM), dynamic light scattering (DLS), zeta potential analysis, X-ray diffraction (XRD), inductively coupled plasma–optical emission spectroscopy (ICP-OES), energy-dispersive X-ray spectroscopy (EDX), UV–visible spectroscopy, and fluorescence spectroscopy. Based on ICP-OES analysis, elemental selenium (Se⁰) content in the C-SeNPs was 29.80 ± 0.35 mg/L. DLS analysis revealed a mean hydrodynamic diameter of 173.4 nm, primary particles sizes of 70–120 nm (TEM) and 50–90 nm (SEM), and a positive zeta potential (+35.35 mV). The nanoparticles (NPs) were primarily spherical and showed good colloidal stability. Agglomerated clusters (18.84 ± 0.6 µm) with a crystallinity index of 75.43% were found by XRD assessment. C-SeNPs demonstrated potent antibacterial action against multidrug resistant LM with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of 130 and 260 µg/ml, respectively. Ion leakage (K⁺ 1158.00 ± 13.22 mg/L, Mg²⁺ 5.95 ± 0.02 mg/L) enhanced conductivity (14.4 ± 0.1µS/cm), indicating disruption of bacterial membrane integrity. Time-kill kinetic analysis demonstrated complete bacterial inactivation within 24 h at 2×MIC. C-SeNPs performed more effectively than potassium sorbate in suppressing LM growth in the inoculated shrimp. C-SeNPs showed low cytotoxicity (85% BJ cell viability at ≤ 7.81 µg/ml), highlighting their potential for food preservation. This is the first study demonstrating that C-SeNPs can be used to inactivate LM in seafoods.

The molecular architecture and physicochemical traits of β-glucans vary among their sources, potentially influencing their biological activity. In this study, we analyzed the molecular configurations of four β-glucans sourced from yeast and euglena, and assessed their impact on immune regulation using RAW264.7 macrophages activated by lipopolysaccharide (LPS). The findings revealed that yeast-derived β-glucans have a smaller particle size than those from euglena, yet the yeast β-glucans possess a higher molecular weight. The ratio of glycoside bonds indicated that yeast β-glucans possess side chains with both β-1,3 and β-1,6 glycosidic linkages. β-Glucans inhibited LPS-induced release of NO, ROS, TNF-α, and IL-6 in macrophages, enhanced cell phagocytic ability, and improved cell proliferation rate. Samples from different sources and doses exhibited different levels of immune activity. Among them, yeast β-glucans performed better in enhancing cell proliferation ability and inhibiting the release of NO, ROS, IL-6, and TNF-α by macrophages, while euglena β-glucan treatment had higher phagocytic ability. It was hypothesized that β-glucans with smaller particle size, higher molecular weight, and complex branched structures would probably show stronger immunoregulatory activity.

Practical Applications

The results of this study provided potential criteria for selecting β-glucans as immunoregulatory supplements and helped to elucidate the immunomodulatory mechanisms of β-glucans.

This study evaluated the fermentation performance and bioactive properties of beers produced by Pichia kluyveri L131 and commercial Saccharomyces pastorianus, individually and in coculture, in wort enriched with umbu pulp. Fermentation profiles were assessed over 12 days, focusing on yeast population dynamics, carbohydrate consumption, and metabolite production. Antioxidant and antimicrobial activities and volatile and bioactive compounds were evaluated in wort and fermented assays. While P. kluyveri demonstrated lower maltose metabolism and ethanol production (6.07 g/L), it produced higher fruity and floral ester concentrations, contributing to a unique sensory profile. P. kluyveri exhibited beers with increased antioxidant activity and phenolic compound retention compared to those produced with S. pastorianus. Cocultivation preserved key characteristics of both yeasts, mainly regarding volatile compounds. Antimicrobial activity varied across assays, inhibiting L. monocytogenes and S. aureus in P. kluyveri beers. These findings show P. kluyveri's potential for low-alcohol beer production, enhanced flavor complexity, and bioactive properties.

Obesity and its related metabolic complications have become a major public health crisis of the 21st century, but may be reduced through increased dietary fiber intake. Hulless barley grass (HBG) contains abundant dietary fiber; however, it is currently unclear whether this dietary fiber is effective in reducing obesity. In the present study, soluble dietary fiber (SDF) in HBG was intervened for 4 weeks in rats fed a high-fat diet (HFD). The results showed that SDF intervention could ameliorate obesity-related symptoms, as evidenced by the fact that different doses of SDF reduced HFD-induced weight gain and hyperlipidemia, lowered serum aspartate aminotransferase and alanine aminotransferase levels, ameliorated insulin resistance, and increased hepatic glycogen content. In summary, this study is important for the utilization of HBG and highlights the potential of SDF in HBG as a functional food for dietary management of obesity.

This study aimed to develop a novel bioactive biobased packaging film combining gelatin (G) and ethyl cellulose (EC), cardanol and glycerol as plasticizers, trans-cinnamaldehyde (TCA) as a crosslinker/bioactive compound, and silver nanoparticles (AgNPs) as bioactive agents. The degree of crosslinking, mechanical and thermal properties, water solubility (WS), and water vapor permeability (WVP) of the films were analyzed. Molecular interactions within the film matrix were determined by FTIR spectroscopy. The G-EC film, in a 1:2 weight ratio, exhibited improved physicochemical properties compared to the pure G film, with a low WS (7.8%). The incorporation of TCA and AgNPs—to form bioactive nanocomposite films—improved the barrier and mechanical properties of the film (WS 0.33%, WVP 2.39 g·mm·m⁻²·day⁻¹·kPa⁻¹, tensile strength 9.6 MPa) with a 57% degree of crosslinking. Thermal analyses (TGA/DSC) revealed improved thermal stability of these films, with an increase in the maximum decomposition temperature (T_max up to 370°C–380°C) and the glass transition temperature (T_g 29.5°C) after incorporation of TCA and AgNPs. FTIR analysis confirmed the amide/imine covalent crosslinking reaction between TCA and G, and polymer network stabilization by hydrogen bonding between G and EC. The nanocomposite films demonstrated effective in vitro antibacterial activity against pathogenic and spoilage bacteria, with an inhibition spectrum of 27%–54%. An in situ test performed on chilled sliced meat packaged in nanocomposite films showed a significant extension of its shelf-life, up to 9 days. These results highlight the potential of G-EC-TCA-AgNPs films as a sustainable packaging solution for improved meat preservation.

Practical Applications

G-EC-TCA-AgNPs films developed in this study could be applied as bioactive and biobased food packaging films to extend the shelf-life of meat products. Films are made of biopolymers and address the challenges of sustainability and circular economy. TCA and AgNPs could be used as a synergic antimicrobial combination encapsulated in films to prevent the growth of pathogenic and spoilage microorganisms in meat.

Several faults have been observed during the preparation of starch-based foods, including low gel strength, thermal instability, and a high glycemic index. Supplement of exogenous polysaccharides is effective to overcome the defects in starch processing. In this study, the effects of konjac glucomannan (KGM) and deacetylated konjac glucomannan (DKGM) on the gelatinization and pasting properties of 10 kinds of natural starches were compared. The processing stability, texture characteristics, and antidigestion performance of Solanum starch–DKGM composite vermicelli were focused. Results showed that the supplement of DKGM led to more significant improvement in the viscoelastic properties compared to KGM in the most starch. Conversely, KGM had a greater contribution to the viscosity during the starch gelatinization process. Thus, DKGM significantly enhanced the water retention and freeze–thaw stability of starch gels. Additionally, DKGM significantly decreased the cooking loss and enhanced the antideformation ability of vermicelli. Antidigestive performance was also found in Solanum starch–DKGM composite vermicelli, with the reduction of 7.88% RDS and 7.15% SDS and the increase of 15.03% RS in 2% DKGM treatment. We hope this work could provide theoretical support for the starch-based gel foods development.

ABSTRACT

Effects of non-covalent interactions between tea polyphenols (TPs) and soybean protein isolate (SPI) on the structural and functional properties of soy protein gels were investigated, and the potential action mechanism was further explored. SPI was firstly non-covalent bound with TP to form the SPI–TP gel, and its structural characteristics, physicochemical properties, rheological properties, and digestion properties were determined. TP exhibited the strong capability to form hydrogen bonds and/or hydrophobic interactions with SPI, which was concentration-dependent. Moderate addition of TP could effectively regulate the strength of different interactions in gel, such as interactions of proteins and interactions between proteins and water molecules, thereby yielding gels with good gel strength and hydration capacity. With increase of addition concentration, TP showed the capability to induce protein structural unfolding and formed new non-covalent interactions with proteins, which facilitated the formation of a more robust and uniform gel network, thereby improving gel's properties. However, excessive addition of TP caused the excessive cross-linking of protein, ultimately compromising gel strength and structural stability. Additionally, during in vitro digestion, the addition of TP reduced the digestion of protein in gel but significantly enhanced the antioxidant properties of the digesta. All results suggest that TPs have the potential to effectively regulate the structure and function of SPI gels, which provides the theoretical guidance and research foundations for the application of protein–polyphenol complexes as functional food ingredients or biomaterials in food and chemical industries.

Kombucha is a fermented tea beverage marketed as a low-calorie alternative to sugar-sweetened drinks, yet variability in ethanol content poses regulatory and consumer safety concerns. This study assessed alcohol content in kombucha products sold in New Zealand, evaluated nutritional labeling accuracy, and examined brewer practices that may influence ethanol formation. Nine commercial samples (KB001–KB009) were analyzed using an Alcolyzer and gas chromatography–flame ionization detection (GC-FID), while nutritional information was collected from 35 products across nine companies. Interviews with kombucha brewers provided additional context on production and quality-control practices. Mean alcohol concentrations were 0.68 ± 0.80% alcohol by volume (ABV) measured by the Alcolyzer and 0.56 ± 0.63% ABV by GC-FID, with a strong correlation between methods (r = 0.996). Although average values were below New Zealand's 1.15% ABV threshold for non-alcoholic beverages, 22% of samples exceeded this limit according to both methods. Nutritional analysis confirmed kombucha's classification as a low-energy beverage (43.6 ± 27.7 kJ/serving), with sugars and carbohydrates contributing most to variation. Brewer interviews identified several factors consistent with ethanol variability, including high initial sugar loads, post-fermentation flavor additions, inadequate pH and temperature monitoring, and reliance on imprecise alcohol-testing tools. Overall, the strong agreement between analytical methods supports their use in routine ethanol monitoring, while observed variability underscores the need for improved fermentation control, clearer labeling, and validated testing to ensure regulatory compliance and consumer safety.

Practical Applications

Routine alcohol testing using rapid instruments such as the Alcolyzer, supported by confirmatory analysis with GC-FID, can help kombucha producers maintain consistent product quality and ensure compliance with New Zealand's 1.15% ABV threshold for non-alcoholic beverages. Controlling key fermentation variables, including sugar concentration, temperature, pH, and storage conditions, can prevent unintended increases in ethanol after bottling. Improved alcohol and nutritional labeling will support consumer confidence, particularly among groups who avoid alcohol for cultural, health, or legal reasons. These findings provide actionable guidance for producers, retailers, and regulators involved in the manufacture and oversight of fermented beverages.

Nonthermal food product processing technologies demonstrate potential to extend shelf-life while preserving sensory quality; however, limited understanding of cross-cultural consumer preferences often hinders their successful market adoption. This study aimed (i) to identify country-specific sensory hedonic drivers and barriers for Greece and Denmark and (ii) to examine how consumer characteristics, including sociodemographics, consumption habits, and attitudes, influence sensory perception and acceptance of osmotically dehydrated fish fillets. A total of 158 consumers (79 Greek, 79 Danish) evaluated mildly osmotically dehydrated (Treated: T.) and untreated (Control: C.) gilthead seabream (Sparus aurata) fillets stored under chilled conditions. Sensory perception was assessed using the Check-All-That-Apply (CATA) method, and affective responses were recorded on a 9-point hedonic scale across storage days (1, 6, and 9). The results indicated that Greek consumers’ responses were more dependent on the level of fillet freshness, while for Danish consumers, treatment also played a role. For Danish consumers, umami and juicy attributes drove liking, while lactic sour notes acted as barriers. For Greek consumers, marine drove and fishy off-flavor inhibited liking. These findings revealed distinct cultural patterns in sensory perception and acceptance of preserved fish products. Overall, mild osmotic dehydration demonstrates strong potential for extending the market reach of chilled seafood, particularly in Northern European markets. Tailoring product development and communication strategies to cultural taste profiles could improve consumer acceptance of novel mild preservation technologies.

Practical Applications

Sensory perception and hedonics are affected by consumers’ fish consumption habits Cross-cultural variations in consumers’ terminology to describe sensory profile Cross-country differences relate to food culture, familiarity & fresh fish exposure Relatively higher preference for osmotically treated fillets in DK than GR Osmotically treated fish products could successfully cater to diverse markets